FEB 09 2027 6:30PM: Mardi Gras: Beyond Bourbon Street - Hands On

Feb 9, 2027 | 6:30PM: Mardi Gras: Beyond Bourbon Street - Hands On 

Leave the tourist traps behind and discover the true culinary depth of South Louisiana on Fat Tuesday. Authentic Creole cooking is an exquisite blend of French, Spanish, African, and Caribbean traditions—relying on aromatic bases, rich butter sauces, and deep braises. Join Chef Melissa Pelkey-Hass for a festive, hands-on Mardi Gras feast that captures the authentic culinary heritage of Louisiana.

You will learn the secrets of laminating and filling flaky hand pies with crawfish and andouille, building the legendary New Orleans Worcestershire-and-butter BBQ shrimp reduction (which involves no barbecue sauce at all!), and seasoning traditional dirty rice with aromatics and smoked meats. The class wraps up with a decadent, bourbon-soaked bread pudding.

What's on the Menu:

Crawfish & Andouille Hand Pies with Creole Mustard Cream: Flaky pastry pockets stuffed with Louisiana crawfish tails and smoky andouille, served with tangy Creole dipping sauce.

New Orleans BBQ Shrimp with Crusty French Bread: Shell-on wild shrimp bathed in a rich, buttery Worcestershire, black pepper, and garlic reduction made for dipping.

Traditional Louisiana Dirty Rice: Long-grain rice simmered with minced chicken liver, savory pork sausage, the Cajun trinity, and fresh scallions.

Creole Braised Greens with Smoked Ham & Pepper Vinegar: Collard greens slow-braised until tender with smoked ham shank and seasoned with sharp pepper vinegar.

Brown Butter Pecan Praline Bread Pudding with Bourbon Crème Anglaise:  Warm, custardy bread pudding studded with toasted pecans and topped with warm bourbon cream.

Don your festive colors and celebrate Fat Tuesday in true Louisiana fashion—with warm bread, saucy peel-and-eat shrimp, and plenty of cheer.

Prices listed per person.