Learn to Cook | Creole
Red Beans & Rice with Andouille Sausage
A
little magic, a little science, a little art, Creole Red Beans &
Rice with Andouille Sausage is a southern cook’s expression of
affection; a one pot love affair for friends and family alike.
Join
market chef and food writer Maggie Perkins of Notes
from Maggie’s Farm,
as she breaks down the basic bones of this iconic dish, beginning
with the proper
bean,
the proper prep,
the proper rice,
and the proper sausage--
at
least according
to southern Louisiana cooks, that
is.
Historically,
a
savory pot of Red
Beans & Rice was prepared on Mondays-- wash day in southern
homes. The pot could go relatively untended while clothes were washed
and hung
on the line. These days, you’ll find it on family tables as well as
the finest white-tableclothed restaurants, every day of the week. But
there’s a little more skill involved than first meets the eye.
You’ll
be as entertained as you are enlightened by hints, tips, family
secrets, and raucous stories about life in Bayou Country while
learning to prepare this iconic dish, and feasting on Red
Beans & Rice with Andouille, garlic bread,
and traditional
Sensation Salad. Just
in time for the Mardi Gras season, you’ll be throwing
around lagniappes and who-dats by
Fat Tuesday.
Come
join us, cher, it’s going to be a BIG TIME. C’est si
bon!
February 23- 6:30-8:00pm | BYOB
TICKETS-----> Learn to Cook | Creole
REGISTRATION ENDS WEDNESDAY, FEBRUARY 22
Class
located in S. Austin/Bouldin Creek. Address provided prior to class.
No
refunds, however transfers are allowed.
About Maggie
Perkins:
When food writer, former farmer, and market chef Maggie Perkins isn't
preparing seasonal dishes on the fly at local farmers markets, you
might find her at a backwoods barbecue joint in Mississippi,
comparing chargrilled oysters in the Big Easy, or trading food
folklore with a fishmonger on the coast. Her true north is in her
home kitchen, puttering about, spinning vintage vinyl, perfecting her
creole cooking techniques, and developing recipes she shares in
print, and on her blog, Notes
from Maggie's Farm.
No comments:
Post a Comment
Thank you for visiting Notes from Maggie's Farm. I'd love to hear your thoughts!