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

Rillons aka candy red wine pork belly

Chicken and andouille sausage gumbo

Red beans and rice

Butter lettuce salad with champlain vinaigrette with a fried egg 

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.