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Chef Troy

This culinary demo will be a fun take on “Soup and a Sandwich.” We are in what we call the“inbetweens”; in between the dark, cold season of rich savory cuisine and the upcoming fresh seafood harvest of spring cuisine. For this class, Chef Troy would like to bridge the gap with a classic Cajun sandwich, a fried soft-shell blue crab po’boy paired with a deep-rooted rich bayou soup of lima beans, peppers and okra. During this class, Troy will also give a quick intro to one of his future classes--brewing hot sauce at home. 

Earlier Event: March 26
We've Got Bowls!
Later Event: April 2