New Orleans School of Cooking
524 St. Louis St, New Orleans
Now this was one hell of an experience! I’ve always wanted to visit New Orleans, one of the reasons for which being the food culture here; it’s like no other part of America, in that it is SO unique and specialised. The mix of nationalities that had a hand in creating this city all brought with them elements of their foods from back home, which leads to dishes that have no comparisons in other parts of the world, like gumbo and pralines.
We purchased tickets for one of the cooking demonstrations, for around AUD$30.00 each, and it started from the moment we walked through the doors. We were greeted, checked in and invited to look around their store before the class began: questions welcomed and encouraged!
Right on 2pm, the gorgeous Pat breezed into the store and welcomed us all. Up to the third floor we trekked and took our seats at the scattered round tables, set with cutlery, recipes, condiments and drinks (water and iced tea) on a checkered tablecloth. The stove was already well and truly alive with a few pots of stock and the beginnings of a gumbo bubbling away.
Pat was quite simply amazing. This gorgeous lady gave us a full and truly entertaining run down of the history of New Orleans, constantly bringing it back to the food and history’s impact on Louisiana cuisine, intermittently fluttering back to the stove to explain the steps to getting the andouille and chicken gumbo together. Once everything was in the pot, she left it to simmer and do its thing, moving fluidly onto the next recipe, creole chicken.
She threw together another classic recipe, explaining as she went, all the while still giving us historical information and fielding questions from some of her more eager students; now, this lady really knows her stuff, answering questions on everything from the smoke point of butter and oil versus lard to how long your creole sauce will keep for. Count yourself incredibly fortunate if you should find yourself in her kitchen!
Again, leaving the creole to simmer away, she moved onto the pralines, the most famous of New Orleanian sweets. I plan to attempt all of these recipes when I’m back home, so if you’re interested in recipes and seeing how I did recreating them, visit back here soon : )
Then, like the seasoned professional she clearly is, Pat’s lunch party was on! We were served bowls of gumbo and plates of creole chicken on rice. Beer appeared on the tables, as well as second servings for those of us who couldn’t get enough (more gumbo for me, please!). And that food.. It was like being served warm bowls of hugs, seriously.. New Orleans food is true comfort food. It’s rich and full of flavour. It’s the food you wanna be eating when it’s cold, when you’ve had a shitty day at work, when you’re mentally and physically exhausted. It’s not difficult to put together, but there are layers of flavours that work in absolute perfect symphony. If you don’t like the food in New Orleans, then you just don’t like food! Amazing class run by an amazing woman; do yourself a favour and sign up when you visit!