Mardi Gras Monday 🎭🎉

Are you ready to spice things up in the kitchen? Join Chef Kevin for a hands-on Mardi Gras Monday Cooking Class, where the vibrant flavors of Cajun cuisine meet your inner chef! Perfect for food enthusiasts, experienced home cooks, and anyone who can’t resist a po’boy or a bowl of rich, hearty gumbo.

What’s on the menu?

Get ready to master iconic Mardi Gras dishes that celebrate the heart and soul of Cajun cooking:

• Gumbo Z’Herbes 🌿
• Shrimp Étouffée 🍤
• Seafood Po-Boys 🥖
• Bananas Foster (Watch it flambé!) 🍌🔥

What you’ll learn:

This isn’t your average cooking class—Chef Kevin will teach you professional skills to elevate your cooking game. You’ll learn how to:

✅ Make a deep, flavorful Cajun-style brown roux—the foundation for so many Cajun dishes

✅ Process and prepare fresh shrimp and calamari like a pro

✅ Master the art of sautéing and deep-frying seafood to perfection

✅ Whip up authentic shrimp stock and gumbo

✅ Amaze your guests with your flambé skills when you make Bananas Foster!

Bring your passion. We’ll bring the fun.

• Class size: Limited to just 12 participants for a personalized experience with plenty of group interaction and individual guidance.
• Duration: About 3 hours—plenty of time to explore hands-on techniques and enjoy your creations!
• Pace: Fast enough to challenge you, but perfect for cooks with a little experience.

You’ll get up close and personal with each step, from prep to plating, working with a group to create every dish. And best of all? You’ll sit down to enjoy a feast your own hands prepared.

Reserve your spot today!

Don’t miss this chance to bring the magic of Mardi Gras to your table. Spaces fill up fast for Chef Kevin’s classes, so grab your apron, your energy, and save your spot now.

Sign up here to join the carnival of cooking and flavor! 🌟

Wine, beer, and cocktails are available for purchase from our bar. Come early for cocktails (5:15) — class begins at 5:45!

Chef Kevin Appleton has a passion for food, drink, and fun. He is a former Culinary Instructor at Madison College. He worked at some of the best fine dining restaurants in Chicago and was Executive Chef at Robert Morris College’s Institute of Culinary Arts.