Inspired by Creole Flavors: Hands-On

In this 1.75-2-hour hands-on class, you will learn about key ingredients and flavors in Creole cuisine, learn how to prepare those ingredients into at least 3 dishes, and taste what is made. This is a hands-on class where participants are actively cooking; if you want demonstration class on this topic, look for “Inspired by Creole Flavors: Demonstration and Tasting.” In this hands-on class,

Chef Mark will 

• Explain key ingredients and flavors of Creole cuisine, such as Andouille sausage and the "trinity" of onion, celery, and bell pepper
• Demonstrate and answer questions about how to cook at least 3 Creole-inspired dishes, such as Jambalaya
• Teach you key techniques for how to use these ingredients and flavors on your own to make the class recipes or your own "inspired by" dishes

Participants will

• Learn about and where to find key ingredients for creating Creole flavors
• Learn how to make at least 3 Creole dishes featured in class, and tips for making our own "inspired by" dishes
• Participate in making 1-2 recipes
• Taste dishes made in class
• Take home the featured recipes and samples

No cooking experience necessary.

We will have hot coffee, hot tea, and cold water available. Feel free to bring your own nonalcoholic beverages with you.
If you have questions or concerns, contact us at chocolatesandtomatoes@gmail.com or call/text Chef Mark at 571-271-2686. Sign up for future classes and see what else is going on at the farm here: https://www.chocolatesandtomatoes.com/