W-FA154 Classic New Orleans French Quarter with Chef Craig Tinling

Baked oysters with bacon

Chicken and andluille sausage gumbo

Red beans and rice

Lardon butter lettuce salad with champlain vinaigrette

Beignet

Tuition: $75

Material Fee: $15

Lab Fee: $15

Time: 6pm - 8pm

Ages 17 and up

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions to menu cannot be made the day of class.