New Orleans Creole the “Vieux Carré” 


From the old French Quarter to the Garden District enjoy creating these delectable Cajun-Creole favorites, typical of New Orleans’ famous Brennan’s Restaurant, Antoine’s and Commander’s Palace.

Thursday May 11th, 2017 - 6pm to 9pm
 (125.) per person
Includes all instruction, recipes, food cost, equipment, taxes and lots of fun!


Cajun Shrimp-Butter Lettuce and Watercress Salad
Cajun spiced grilled shrimp, with butter lettuce, watercress, grapefruit segments and smoked paprika vinaigrette.
Red Snapper Pontchartrain with Sauce Beurre Blanc
Pan-fried red snapper fillets, dressed with sautéed mushrooms, white wine, crab meat, green onions and parsley, finished with sauce beurre blanc
Jazzy Jasmine Rice Creole
Jasmine rice pilaf with shallots, peas, cumin, cayenne pepper, fresh parsley and toasted pecans
Bananas Foster/ Bananes Flambées au Rhum
Bananas sautéed in brown sugar, orange juice and butter, flambéed in rum and served over ice cream



  • Sign up for individual classes or book a private group

  • Great for team buildings, showers, birthdays, holidays or any occasion

  • Book a private group of 6 or more and choose a menu and date that works with your schedule.

  • Classes are limited in size - Call or e-mail to reserve a space:
    415.626.4379, joe@theculinarysalon.com

Pay with your Google Wallet app, Square Up cart on web-site, Pay-Pal via secure e-bill which I e-mail to you or use your app. Or Mail check