"First, you make a roux…..”
A little magic, a little science, a little art, gumbo is a Creole cook’s expression of affection, a one-pot love affair for friends and family, alike.
There are as many types of gumbo as there are Thibodeaux in South Louisiana, and the most special feature the finest sustainable seafood the Gulf has to offer. Join market chef and food writer Maggie Perkins as she breaks down the basic bones of this iconic dish, Creole Seafood Gumbo beginning with the mighty and indispensable ROUX.
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, and afterward feasting on Seafood Gumbo with rice, traditional garlic bread, classic Sensation Salad, and a sweet little bit of lagniappe to finish.
Come join us, cher, it’s going to be a BIG TIME.
C’est si bon!
Purchase tickets ----> Kitchen Underground
Feb. 13 | 6:30-8:30pm | BYOB