Date & time
Tomorrow, Jun 23
10:00 AM
Duration
4 hrs
Difficulty
All Levels
Price
$140
A focused morning class centered on the brunch traditions of South Louisiana, covering jambalaya, house biscuits, praline French toast, and sweet potato hand pies made from scratch under instructor Karen Duncan's guidance. Students learn the Creole pantry principles behind each recipe, from the proper spice balance in a jambalaya base to the sugar-and-butter technique that produces a proper praline glaze. Everyone sits down together to share the meal they cooked, making this weekend class as social as it is educational.
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