Classic Creole Cooking Class
Date: February 16, 2021 at 6:00PM Central Time
Location: Exclusive Zoom Room (registration required)
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.
What 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.
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.
Meet the Chef
Our Instructor, Cheryl Knecht Muñoz
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.