Cajun/Creole Cooking Class

[jonathonczarny]

  Twin Cousins Kitchen at the Grey Eagle is hosting a "Creole Cajun Cooking 101" course with master chef and New Orleans transplant, Frank Douglas.  The class will focus on:

Gumbo
Jambalaya
Etouffee


  He is looking for URTV members  to help film/produce a video of the class to air on URTV and to be used s a teaching aid.

If you are interested please contact Frank via email, frankbrmc@yahoo.com or by phone 828-279-4684

The class is scheduled for August 3, tentatively for early afternoon.

If you have any questions please reply to this message or contact jonathon@urtv.org

[Ralph Roberts]

free food?

 

--Ralph

[frank]

Yes free food for crew.
It'll sorta be eat as it gets cooked &, unless the class size goes bonkers, some to take home.
So far it's jambalaya, gumbo, etouffee and, da-da, bread puddin. Maybe a few other things as time permits. Starts at 11 am finishing no later than 2pm.

frank

[frank]

INFORMATION ABOUT CLASS TO STUDENTS

Yea, we’re getting it together.

   It looks like we are gonna have a rather perfectly full class. It’s been requested that we revel the secrets of bread pudding.
So we will. Arthur & I have a number of philosophical differences on how to make & what to put in the pudding so we’ll make a number of them per our taste.

  We’re still making the big three: gumbo, jambalaya and etouffee. This will allow us to explore the differences between a Cajun (oil/fat) and Creole (butter) roux and an entrée with no roux but the same basic veggies. With this background you can create untold variations of dishes.

  You too can be the Cajun Master Chef of your neighborhood, cher.

  As far as the time of class goes, most don’t care & 10 am is the earliest some folks will do. Soooo….let’s do it at 11 am just in case I mess up & have to make a run to that store that opens at ten on Sunday. 

   In a nutshell:

Cajun/ Creole cooking 101

Twin Cousins Kitchen @ the Grey Eagle

Sunday August 3

11 am – 2ish pm

$60/person

 

   We’ll have some suprises as Arthur, Sue & Nick are shopping for goodies in South Louisiana as I type.   
   Holy Crawfish! I just found a jambalaya recipe with a roux. Written by my other cooking cousin John Folse. We ain’t gonna do that. If anyone has his cookbook, The Encyclopedia of Creole and Cajun Cooking, bring it to the class. I lent mine to someone            And…. it looks like we are going to film it. If all goes according to  the great mystic scheme of things we’ll have folks from UNCA & URTV. Look pretty.
 
Frank