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Louisiana Cajun Cooking

Cajun cooking at its best utilizes all of the Louisiana landscape and its resources; a cuisine that is truly built off the land and waters. Our traditional menu is very different from the Creole cuisine of New Orleans and is more likely found on the prairies and bayous. Many of these recipes are common at the annual Black Pot Festival, dedicated to the craft of cast iron cookery.

Menu: Citrus Mirliton Salad; Crawfish Etouffee; Blackened Gulf Fish over Dirty Rice & Braised Greens; and Cane Syrup Spice Cake!

Registration is $69 per person.


Thurs., January 31st at 6:30pm

Menu-based classes are collaborative, with students sharing in the preparation of the menu. Class finishes with a sit-down meal.

Due to limited spaces, classes at Baltimore Chef Shop are non-refundable. If you are unable to attend, we will be happy to transfer your registration to a different class given 48-hours notice. While cancellations within 48 hours of the class are not eligible for transfers, we welcome you to send a friend in your place!

Earlier Event: September 23
Handmade Pasta
Later Event: September 25
Kitchen Techniques: A Series (Day 3)