FOOD TOUR USA - American Regional Cuisine - Those Ragin' Cajuns/Creoles - 15% off Tax Break Sale!
A Regional Foods Class | $95 plus tax per person.

There is nothing in the world like AMERICAN REGIONAL CUISINE.  The UNITED STATES is a melting pot of ethnic cultures, and we have embraced these multi-cultural cuisines, infused them with distinct local ingredients, to create our own UNIQUE regional cuisine.

SO, LET'S TAKE A FOOD TOUR OF THE USA.

Louisiana gets its own "stop" on our culinary tour.  Influenced by the Native Americans, French, Spanish, German, English, African, and Italians (to mention a few), the cuisine is literally a cultural "Gumbo". Eventually, all these cultures merged to become either "Cajun" or "Creole". 

Cajun cuisine is more basic, earthy and country where everything went into the "pot", while Creole cuisine is more upscale, sophisticated and reflected the influences of wealthy Europe. 

Expect the unexpected on this stop because this is a FOOD TOUR!! 

Chef JoAnn Clevenger's Fried Green Tomatoes with Shrimp Remoulade (Creole Style)
Chef Paul Prudhomme's Blackened Redfish (Cajun Style)
Chef John Folse's Dirty Rice (Creole Style)
Brennan's Bananas Foster (New Orlean's Style)

As they say in Louisiana "Laissez Les Bon Temps Rouler!" (Let the Good Times Roll!).

How's the "FOOD TOUR" so far?  Check out our culinary "itinerary" to see where we head next.

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