Flavors of the Bayou: A Mardi Gras Celebration

Channel the spirit of New Orleans with this festive and flavorful class where you’ll learn to create three classic NOLA dishes. Join food writer and chef-instructor Shawnie Kelley as she guides you through the art of preparing:

• Chicken and Shrimp Gumbo: Master the technique for achieving a deep, chestnut-brown roux, vital to the flavor and color of this iconic stew. Shawnie will also discuss various thickeners used in traditional gumbo.
• Cajun Corn Maque Choux: A Southern take on succotash, combining fresh corn, onion, and bell pepper, elevated with a bold blend of Cajun spices.
• Boozy Bananas Foster: End on a sweet note by learning to flambé bananas in rum with a kitchen torch to create this beloved New Orleans dessert.

Throughout the class, Shawnie will explore ingredients unique to Creole and Cajun cooking, the historic backgrounds of these dishes, and possible variations to suit your taste. After cooking, enjoy the fruits of your labor with a glass of wine included with your meal.

Event Details:

• Date: March 3, 2025
• Time: 6:00 PM - 8:00 PM
• Location: Mitchell Hall at Columbus State Community College, 250 Cleveland Ave, Columbus, OH 43215
• Cost: $90.00
• Great Gift Idea: Our classes make fantastic gifts for friends and family!

Additional Information:

• You will be standing, cooking, and working for most of the class.
• Please wear comfortable, closed-toe shoes and tie back long hair.
• Cancellation Policy: Cancel up to 48 hours before the class for a refund or class credit.

Join us for this vibrant culinary journey, and bring the flavors of Mardi Gras to your kitchen!

• You will be standing, cooking, and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back.
• If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.

Host or Publisher TheMix@columbus state