Cajun & Creole: Louisiana Cuisine

Grab a date, bring a friend or make new friends here in the Teaching Kitchen as we spend an evening creating delicious classics from Louisiana! Chef Daniel Schossow brings some of his favorite recipes from home here to G&B. Laissez les bon temps roulez!

From Chef Daniel: “I was born in Baton Rouge, spending my childhood there until my entire family moved to Arkansas. Both sides of my family were 3rd-generation natives of Louisiana specifically from West Monroe, where my parents grew up and met. I began learning to cook Cajun/creole recipes at 5 years old from my grandma. She passed on her expertise on dishes such as étouffée, gumbo, and bananas foster; and inspired my passion for regional ingredients such as duck, crawfish, and authentic pecan-wood smoked andouille sausage.”

What We’re Cooking:

• Bayou Crab Cakes and Remoulade
• Shrimp Étouffée with Filé
• Pecan Pralines

Take-Aways:

• Hands-on instruction by a Ginger and Baker chef instructor.
• A recipe packet with all the menu items from class.
• Enjoy a meal of the items you cooked at the end of class.