W-FA609 Baton Rouge with Chef Craig Tinling

Experience the bold flavors of Louisiana in this hands-on cooking workshop with Chef Craig Tinling. Prepare a menu inspired by Baton Rouge, featuring crispy pork rillons with pear and watercress salad, pan-fried catfish with crawdaddy étouffée over rice, a fresh green goddess butter lettuce salad, and classic Bananas Foster for dessert.

Perfect for cooks of all experience levels, this interactive class combines cooking instruction with a shared meal to enjoy at the end of the evening. Adults 21 and over are welcome to bring a bottle of wine or their favorite beverage to pair with dinner. Please note that menu substitutions cannot be accommodated on the day of class, and registration closes 48 hours before the workshop begins.