The Holy Trinity and the Basics of Cajun Cooking | Feb 14-16,2020

danny.jpg
danny.jpg

The Holy Trinity and the Basics of Cajun Cooking | Feb 14-16,2020

190.00

To enroll in this class, first click "register" and fill out the pop up form. Then, select your lodging and meal option below.

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Instructor: Danny Winter

$261 - $481 TOTAL WORKSHOP COST
$25 Supply Fee

($190 tuition + $71 - $291 lodging & meals package of choice)

In this class, students will learn the basics of Cajun Cooking, the use of core ingredients (the holy trinity), stock making basics and how to make a roux. We will then put all of this together to make the top 3 cajun dishes. Gumbo, Jambalaya, and Red Beans and Rice. All three dishes will be chicken and sausage.

Class Level: Beginner/Novice

Danny Winter is originally from Baton Rouge, Louisiana but has been living in Birmingham for almost 18 years. He has been in the restaurant business for 25 years, a career that grew out of a childhood passion for cooking. Growing up in South Louisiana, Danny fell in love with the local cuisine, and has spent much of his life learning all he can about it. Danny has owned his own restaurant for about 10 years now, and he has a passion for sharing what he knows.


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Price above includes tuition only. Please select your preferred lodging and meals option to the left.

Alternatively, you may reserve your space in the class by paying tuition only at this time. Lodging and meals may be purchased at a later date.