New Orleans Seafood Booze Cruise

Set sail through the sizzling soul of New Orleans cooking with a twist—you won’t want to miss this Seafood Booze Cruise extravaganza! 🎉 Are you ready to JAZZ up your kitchen skills and infuse your seafood with a splash of spirited fun? 🍤🥃

Join us for a culinary adventure designed for both budding chefs and seasoned home cooks. Chef Kevin is your captain, guiding you from the bayou to Bourbon Street, all within the comforts of your own galley! 🚢

Prepare to master the art of:

• Sizzlin’ Crab Hush Puppies drizzled with a Rumoulade (rum-spiked remoulade) so good, it deserves its own Mardi Gras parade! 🦀
• Shrimp & Grits with Absinthe, adding a dash of French Quarter mystery to every savory bite! 🍛
• Pecan Crusted Baked Trout, swimming in an indulgent Bourbon Butter Sauce. Watch out – this one’s so delicious, you’ll want to guard your plate! 🎣
• And for the grand finale, Bananas Foster that’ll make you fall in bananas love all over again! 🍌

Every recipe is basted with exclusive spirits from vomFASS, guaranteeing a flavor kick that’ll knock your aprons off!

Got an appetite for flavor-filled fun? Curious how a little Bourbon can rock your Trout or what secrets lie in the Absinthe-green depths of classic Shrimp & Grits?

Don your chef hats, and loosen your belts—it’s going to be one tasty, tipsy trip! 🍽️⚜️

Spots are filling faster than a Muffuletta sandwich at a tailgate! Sign up NOW to secure your place on the wildest ride New Orleans cuisine has to offer—without the hangover!

Unleash the party in your palate, and say “Laissez les bons temps rouler!” (That’s Cajun for “Book your spot today!”) 🎺✨

Wine, beer, and cocktails are available for purchase from our bar. Come early for cocktails (5:30) — class begins at 6:00!

Our classes are small, so you get personal attention from our professional instructors. You will work as a group as you join in the fun to prepare the menu.

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.