We leave the city behind and explore another beloved cuisine of Louisiana in our Cajun Cooking Class. Presented by Jyl Benson, SoFAB's Director of Culinary and Garden Programming, this class offers an in-depth look into how to create delicious, traditional dishes that can be found nowhere else in the world, while discussing their cultural and historical origins. The class includes a curator-led tour of the museum. This is a hands-on cooking class where you will be not only learning about the Cajun culture but also the cooking techniques to make this cuisine in your daily life.
Cost: $75 per person, $65 for NatFAB Members.
Macques Choux with Tasso
Cajun Gumbo with Dark Roux, Andouille and Chicken, served with Louisiana Long-Grain Rice
Cajun, cane-syrup version of the classic dessert, bananas foster
Luzianne Iced Tea
Admission, lunch, recipes and a curator-led guided private tour of the Southern Food & Beverage Museum are included in the ticket price.