It’s time to “pass a good time!”
Welcome to the Big Easy EDC!
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 we 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 mins of prep.
Click here for your ZOOM LINK: Meeting ID: 865 1154 7170 Passcode: 138003
So jump on the Zoom call anytime after 1:45pm PST to get your technology all set and pour yourself a refreshment, finish off your prep and we’ll get cookin’ at 2:30pm PST sharp!
Le Bon Temps Roule!
Pescatarians can choose either recipe to follow. We recommend the Baked Jambalaya with our suggested substitutions but your call!
Wine Pairing
Chef Joey has reviewed the exclusive menu you are about to cook and has made a wine pairing to serve with it.
Wine Selection:
Pierre Sparr Pinot Grigio - 373332
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
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.