Scott Marks noon, Aug. 24
The Food of New Orleans
Delights such as jambalaya, etouffe, gumbo, and bananas foster come to mind when thinking of New Orleans.
Learn the secrets of Creole and Cajun cooking with executive chef Arleen Lloyd.
Bring an apron, closed-toe shoes, chef's knife, and containers to carry your leftovers home.
Preregistration is required as space is limited.
- When: Friday, January 24, 2014, 6 p.m. to 9 p.m.
- Cost: $65