Quarter, this 34-year-old school housed

in an 1830s molasses warehouse is geared
toward entertaining and the city’s history; in
fact, all of the chefs are licensed tour guides.
“The best way to learn the real culture
Orleans’ rich culinary history.
New Orleans School of Cooking
For those who want to immerse
themselves in the heart of the French
History on menu in cooking classes
of a region is through its food,” said chef
instructor Michael DeVidts. Workshops
not only explore signature dishes but how
they have evolved through the influence of
French, Spanish and African cultures.
Menus embrace classics like crawfish
etouffee and pralines, and visitors can
bring home a taste of the South by visiting
the Louisiana General Store, which features
products such as spice blends, roux mixes
and Cafe du Monde coffee with chicory.
Demonstration classes start at $24 per
person; hands-on classes start at $125 per
person. Private group classes are available
for a minimum of eight students. See www
.neworleansschoolofcooking.com.
Langlois Culinary Crossroads
Participants looking for a more sophis-
ticated approach to Creole and Cajun
cooking can consider an evening at this
culinary institution named after Madame
Langlois, who was the cook for French
Louisiana Gov. Bienville in the 18th cen-
tury and was assigned the daunting task
of appeasing the “Petticoat Rebellion,” a
group of French women who had grown
tired of their New World diet.
Small classes encourage hands-on par-
ticipation where guests help create sophis-
ticated dishes such as New Orleans-style
chicken Creole with creamed collard green-
stuffed crepes and a ricotta fig tart .
Classes start at $79 per person. Group
rates range from $99 to $250 per person
(10-person minimum). See www.langlois
nola.com.
New Orleans Cooking Experience
Small class sizes and acclaimed instruc-
tors help make the New Orleans Cooking
Experience a memorable experience. With
a maximum class size of 12, four-course
meals unfold under the deft hands of big
personalities like James Beard Award-
winning chef Frank Brigtsen and Poppy
Tooker, host of the weekly “Louisiana Eats!”
radio program.
Signature dishes include oysters Rock-
efeller, Madame Begue’s stuffed eggs and
rum raisin bread pudding. Guests can also
enjoy a guided tour of the 19th century,
Queen Anne-style home nestled in New
Orleans’ Lower Garden District that houses
the cooking school .
Inclusive rates for classes start at $165
per person, $155 per person for three or
more and $150 per person for groups of
seven or more. See www.thenoce.com.
NEW ORLEANS
58 A U G U S T 2 6 , 2 0 1 3 W W W . T R A V E L W E E K L Y . C O M
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Spccialist. Cur Travcl Agcnt wcbsitc offcrs a varicty of spccializcd
courscs, informativc wcbinars and a frcsh ncw look. Visit
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at 800-¯48-869ô c×t. ô018 or lstraughanCncworlcanscvb.com.
It’s Here!
By Matthew Wexler
F
or visitors looking beyond beignets, the
following cooking classes offer oppor-
tunities for hands-on insights into New
Local radio host Poppy Tooker demonstrates cooking con-
cepts at the New Orleans Cooking Experience.
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