Traditional Southern Cooking - A Dinner

Beginning in the 1690’s, food in the US deep south was heavily influenced by early settlers from France, Germany and Spain. Slaves from Senegal, Africa, then Cuban refugees and Cajuns from Nova Scotia, Canada contributed to the medley of flavors using the wealth of local seafood, vegetables, poultry, livestock and of course, pecans.

Join us in creating a memorable meal to include: Crab Dip, traditional Cheese Straws, Gumbo, Jambalaya, Red Beans and Rice, Buttermilk Biscuits, Cheese Grits, Pecan Praline candy and traditional Bread Pudding with Bourbon Sauce!

Be prepared the day of class to pay an additional food fee of $16 directly to the instructor.