Instructor: Chef Nick Melvin, Venkman’s Restaurant, the Old Fourth Ward
Monday, 20 February, 6:30 pm – 8:30 pm

It’s a Mardi Gras party! ‘Laissez les bon temps rouler’ (Let the good times roll) as we cook up a whole lot of Cajun and Creole specialties, honoring party time in New Orleans and the wonderful dishes that can be created on the Big Green Egg! Chef Nick Melvin of Venkman’s Restaurant in the Old Fourth Ward will show you how to make some seasonal favorites that highlight the down-home cooking of this colorful culinary region.

Menu includes:

Course 1: Smoked Gulf oysters with broken lemon vinaigrette, remoulade and BBQ Kettle Chips

Course 2: Andouille and crab claw salad

Course 3: Abita brined and smoked pork chop with dill buttermilk, muffuletta salad

$65 per person

*NOTE - Any cancellation/refund or class transfer requests must be made at least 4 days prior to your class start date.

Limit 30