Classic Creole Cooking Class

Join us for a fun time learning how to prepare a classic Creole dish. The process is simple, register for the event and you will receive an email with the ingredient list, recipe and a private zoom link to join the event.

Get everything ready and join us from your kitchen on the night of the event as our chef leads you step by step through the process of preparing this delicious creole comfort food.

Want to join but have a conflict: Register anyway. All participants will get a link to a video of the class showing how to make the recipe.

Chicken Etouffee

This classic Creole dish is full of possibilities. It starts with a rich and flavorful roux and the classic Creole “Trinity” of aromatic vegetables. From there you can add chicken, sausage, shrimp and even crayfish. A vegetarian option substitutes mushrooms and mushroom or vegetable stock for the meat.

The recipe that we’ll learn together is for a classic Chicken Etouffee but feel free to have some other items like Andouille Sausage or Seafood if you’d like to add those. We’ll make fluffy long grained white rice to serve along with the stew.

Our Instructor

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse and founder of the Sugar Beet Food Co-op in Oak Park, IL. The Co-op celebrates community and good food by providing a full service marketplace for local vendors and producers and greater access to local, organic food. The Sugar Beet Schoolhouse channels her passion for education and good food.

Cheryl received the Golden Beet Award from the Illinois Stewardship Alliance for Community Food Development and has twice been named to New City Chicago’s “Big Heat” list of Chicago’s “movers and shakers” in the Chicago food scene.

 Anfora Wine Merchants in Oak Park has recommended two wine options to pair with this dish and is offering a 10% discount when entering coupon code: HopeforHaitians.

• Wiegner Etna Bianco “Rampante” 2019 ($26): 
  This wine from the volcanic slopes of Mt Etna in Sicily is a perfect match for full flavored poultry and seafood dishes that are not shy on spice. Made from indigenous grape Carricante the high mineral content of the volcanic soils impart a slate-like smokiness that balanced perfectly with fruit notes of lemon zest, white peach and saffron. The palate is dry, rich and mineral with high acidity, perfect to play off any spicy heat. 
• Giba Carignano del Sulcis 2017 ($24) –this full bodied wine from the coastal area of southern Sardegna. The influence the sea is felt in this wine, with the vines being envelopes by harsh, sea breezes; imparting a salty brininess to the palate. The Mediterranean sun beats heavenly in this region and the wine manifests deep fruit notes of dark cherrie, cassis, mint and white pepper. The Carignano grape’s natural acidity is ideal for spicy dishes, and the rich fruit and balanced tannins act as a perfect counterpoint to the rich spicy character of this creole dish.