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Creating Creole

Chef Troy

For this cooking demo, we will be strolling down the backwaters of the bayou. We will make spring crawfish cakes with a spicy remoulade and revisit the classic “Cafe du Monde” beignet while we also recreate a historic recipe from the family of Culinary Stone frequenter, Connie Bennett; a Deep Rooted Creole Seafood Stew. I am so excited for this class that I wish I could actually attend it! 

Earlier Event: April 2
Dumplings!
Later Event: April 9
French Easter Family Menu