Discover the soul of New Orleans cuisine in this cooking focused lecture exploring the rich histories, geographies, and ingredients that distinguish Cajun and Creole traditions. Students will observe and assist in preparing classic dishesincluding Chicken and Andouille Sausage Jambalaya, rice, and a Muffulettawhile learning the cultural influences behind these iconic flavors. Instructor: Michelle Sapp. IMPORTANT NOTE: Please be aware of your own food allergies before registering for this class and this is demonstration class where the instructor will be demonstrating how to make these dishes.
