Welcome to the Big Easy TAQA!
Pretend you are on the streets of New Orleans with a Hurricane in your hand, dancing with the second line!
Chef Joey will take you through each item as you explore the world of Creole, a cuisine he is very familiar with as he is from New Orleans.
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 couple of items but it does depend on how much is done before hand. Plan for about 30-45 mins of prep. And don’t forget to pick up one or two of our wine pairings!
ZOOM LINK HERE: Meeting ID: 865 2567 1809 Passcode: 712882
So April 6, jump on the zoom call anytime after 5:15pm MST to get yourself all set up and we’ll pour our Hurricanes and get cookin’ at 5:30pm MST
Ann kwit!
Crab Cakes with Creole Fresca Sauce
Authentic Key Lime Pie with Almond Graham Cracker Crust
Wine Pairing
Bernedette Bagshaw from Pacific Wine and Spirits has 15 years in the wine and spirits Industry. WSET 3 and Whisky Brand Ambassador. She has provided a wine pairing for you to enjoy with your meal.
“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 menu you are about to cook and has made a wine pairing to serve with it.
Wine Selection:
Luigi Bosca Malbec - 418038 - This 92 point wine (WS) has aromas of red fruit and spice notes. It is refreshing and voluptuous in the mouth, with fine and gentle tannins. This beautiful Argentinian malbec will pair perfectly with the cajun spices and have enough weight to stand up to the protein making it a perfect choice for this dinner.
Fonseca Late Bottled Vintage 2014 - 729152 – What a classic pairing, ruby port and dark chocolate! Rich, structured and elegant featuring luxuriously spiced flavors of dark plum, chocolate and blueberry. Smooth finish with plenty of minerality and a touch of pepper which will pair perfectly with the Chili Chocolate Mouse!
Dessert Pairing
Taylor Fladgate 10 yr Tawny
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.
It’s Hurricane Season
You’ve got some amazing wine paired for the class, but If you want to kick off the class with a cocktail, you can make a Hurricane. A cocktail often sipped strolling along Bourbon Street.
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml light rum
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml dark rum
3 Tablespoons fresh lime juice
3 Tablespoons fresh orange juice
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml passion fruit juice
3/4 Tablespoons simple syrup*
3/4 Tablespoons Grenadine syrup
Orange slice and cherry for garnish optional
Instructions
Combine all ingredients except for orange slice and cherry in a pitcher. Stir to combine. Pour through wire mesh strainer into glass filled with crushed ice.
If desired, garnish with orange slice and cherry.
You can make your own simple syrup by combining equal parts of water and granulated sugar in a small saucepan. Heat to boiling, stirring occasionally, until sugar is dissolved. Cool completely.
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.
