W-FA243 Cajun New Orleans Cooking with Chef Craig Tinling

Andouille sausage Jambalaya

Pan fried catfish with crawdaddy etouffee

Tomato green bean salad with a lemon tarragon vinaigrette

Croissant bread pudding

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. *Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop.