Sold Out Mardi Gras Celebration

Special Guest Chef Greg

• Creole Scallop Cakes Scallops instead of crabmeat to put a delicious twist on this tasty appetizer, with a dipping sauce worthy to start these Mardi Gras festivities.
• Crawfish Étouffée Resembling tiny lobsters, this entre employs a cooking technique called smothering, from which the dish derives its name. (Étouffée is French for smothered or suffocated.)  This thick, spicy stew is served over rice.
• New Orleans-Style Scalloped Corn Recipe A family favorite in many NOLA homes, this savory corn side dish pairs wonderfully with spicy New Orleans dishes.
• Bananas Foster In the early 1950s New Orleans was the major port of entry for bananas shipped from Central and South America. The owner of Brennan’s Restaurant challenged his chef to include bananas in a new dessert.  In this class we will re-create this outstanding, flambéed desert.

*Wine & beer list available by glass or bottle
**Bring your own wine/beer Corkage fee will be applied

Cancelation Policy:
We need 72 hours advance notice if you need to cancel. Keep in mind that your seat is transferrable, so if you can’t make it, a family member or friend can come and take your place.