Amuse Bouche
(A gift from the chef)

1st course
Crabcakes Maque Choux

Premium Lump Crab with Creole Spice and Panko coated served with Corn and Tomato Succotash

2nd course
Choice of one
Chicken and Andouille Sauage Gumbo

Both options begin with learning how to make Rue. Holy Trinity, hormone free Chicken, homemade Andouille Sausage and Okra served with Rice

Or/

Shrimp and Grits

Gulf Shrimp sauteed with Holy Trinity and finished in Amber Beer Reduction served with Southern style Creamy Grits

Side
Chef Bernard's Crawfish and Bacon Cornbread

The best Cornbread ever made with Louisianna Crawfish Tails, Applewood Smoked Bacon, Cheddar and Jalapeno Pepper

Dessert
Flaming Bananas Fosters

Caramelized Bananas and Raisins are set ablave with Spiced Rum and served with Artisinal Ice Cream
Other Infomation

Hi Lain: This is a great menu representation of New Orlean's cooking. You and your guests will receive email copies of our recipes following the class. Your evening will include authentic Mardi Gras Beads from the Big Easy. We can revise the menu if you have other dishes in mind. Please let me know your thoughts.

Cheers, Chef Michelle

Meal for 4 on 16 February 2019