It’s time to pass a good time!
Welcome to the Big Easy
If you can’t cook in the same room, you can cook in the same Zoom! We will escape to New Orleans for this authentic experience in cooking. Chef Joey grew up in New Orleans so he’ll have lots to share.
Download all the information you’ll need for the class including the pre-class prep list included in the agenda and the recipes. It is ideal that you print those out. Pre-prep is key as we have an amazing menu and we want to give you lots of time to heckle, toast and go at a decent pace for everyone.
So jump on the zoom call anytime after ?????? pm and we’ll pour our cocktails and get cookin’ at ?????????pm.
Jambalaya Skewers with Creole Sauce
Creole (kree-yol) - French-Spanish term and early on, was used to identify white, rich French dependents born in Louisiana. As Creoles mixed with New-World-born slaves, free people of colour, and mix-heritage descendants, the term gradually came to encompass people of colour in New Orleans. The word became synonymous with the city’s culture, architecture, local accents, and most importantly, cuisine.
Crab Cakes
The “holy trinity” in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. “You don’t make nothin’ in New Orleans without the holy trinity", says Chef Joey. The preparation of Cajun/Creole dishes such as crawfish étouffée, jambalaya and crab cakes all start from this base.
Chili Chocolate Mousse
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Wine Pairing
Bernedette Bagshaw has 15 years in the Wine and Spirits Industry. WSET 3 and Whisky Brand Ambassador. I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical. She has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it. This is a special order to be brought in for you so you need to order by 3:30pm Nov. 30. bernedetteb@pacificwineandspirits.com.
Wine Selection:
Pierre Sparr Pinot Grigio - 373332 - $21.99
Aromas of fruit, apricots, peach. In the mouth as well softly and minerally with a delicate sweetness-acid-relation, a fancy minerality and a firm racy body (just like Chef Joey)!
Vina Real Crianza - 714335 - $21.99
This wine shows shades of medium to deep shiny cherry colour with a purple background. On the nose, intense aromas of ripe fruits (blackberries, blackcurrants) stand out, complemented with subtle hints of oak. Structure and roundness dominate the palate with a good integration of fruitiness and oakiness. The aftertaste is marked by very well balanced tannins and persistent spicy, toasty and balsamic aromas. A long stay in the bottle is the finished touch to this Rioja Alavesa wine's character.
Dessert Pairing
Taylor Fladgate 10 yr Tawny - 121749 - $31.99
An exceptionally fine old tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds, Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port.
Discount:
All prices include a 15% discount. Tell them Chef Joey sent ya. Discount effective until Dec. 4.
Delivery:
If you order over $50 in product delivery is free within Calgary. $10 charge if outside of city or with a purchase under $50.
You can take advantage of curb-side pick up in Calgary at:
Northmount Liquor - 1041 40 Ave. NW
Your lagniappe
Pronounced as a French word, lagniappe (lan-yap) is a Cajun-French inspired noun that means “a little extra.” We won’t be covering this in class but you can make these the night before to add to your meal. We wanted you to have a little sumpin’ sumpin’ extra.
