Full course description
Let's take a tasty trip to visit southern creole cuisine. Guests will assist in preparing traditional recipes of gumbo, jambalaya, crawfish, redfish and some creative po-boys The addition of traditional creole sides and some sweet bourbon will transform our kitchen into a momentary Mardis Gras! Cash Bar will be available.
One registration is required per person. If you need to register larger groups or are having issues, please contact Rachel Drum at 440-366-7815.
Date & Time:
February 25, 2022
Chef Adam Schmith and Chef Brad Ball
LCCC Main Campus, CU 104
Questions? Contact us:
Rachel Drum, firstname.lastname@example.org
Photo by from