Mardi Gras is just around the corner. Chefs in the City Steve Stover and Rich Terapak will demonstrate how to make iconic dishes from NOLA.
You will learn an updated version of the world-famous gumbo, a stew with a deep roux, onion, celery, green pepper, chicken, sausage, garlic, and flavorful Cajun seasoning. You’ll also learn how to make shrimp étouffée, which combines all the hallmarks of New Orleans cooking: shellfish with the “holy trinity” of onion, celery, and green pepper with Cajun seasoning and hot sauce, cooked in a rich gravy served over rice using a cooking technique called “smothering.” Then, you’ll learn how to make an all-new, make-ahead chocolate bread pudding recipe.
After cooking together for 43 years, Rich and Steve still know how to laissez le bons temps roule (let the good times roll)!
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