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The Company
The New Orleans Cooking Experience is
dedicated to the wonders of the Louisiana kitchen and the pleasures
of the table. We offer cooking vacations, half-day, private
and special event classes to visitors and local New Orleanians. The
highly personalized classes focus on authentic Creole cooking. Regular
classes are limited to ten, and include instruction, recipes, wines
and conclude with a multi-course dinner party. Special event classes
are available for groups of ten to 60+. The cuisine is classic
Creole New Orleans plus a little Cajun, and classes are taught
on residential equipment so that students will be able to reproduce
the recipes at home.
Founder: Judy Jurisich is a native New Orleanian
and former television and marketing executive who created the idea
for the New Orleans Cooking Experience. The idea was based on her
belief that visitors have a growing appetite for authentic experiences
to learn about the culture and history of the area, with the premier
example being its heralded cuisine.
Menus
The menus will change on a seasonal
and daily basis, but here are some dishes regularly taught at the
New Orleans Cooking Experience:
STARTERS: Seafood okra gumbo, file gumbo with chicken and
andouille, Oyster Rockefeller soup, shrimp bisque, crawfish bisque,
corn & crab soup, shrimp remoulade, crabmeat ravigote, crabmeat
Creolaise, Oysters Rockefeller, Oysters Bienville, oysters en brochette,
savory calas, gumbo z’herbes,
MAIN COURSES: New Orleans BBQ shrimp,
Shrimp Creole, jambalaya, shrimp or crawfish etouffee, eggs sardou,
tournedos with tasso marchand du vin sauce, fish courtbouillion,
grits and grillades, chicken a la bonne femme, trout meuniere,
trout farci, chicken sauce piquante, shrimp stew, stuffed eggplant.
DESSERTS: Bread pudding, Bananas Foster, pecan pie, Calas,
frozen Creole cream cheese, café au lait crème brulee,
café brulot, Bananas Foster napoleon, pecan roulade.
MISCELLANEOUS: Dirty rice, oyster dressing,
cornbread dressing, macque choux, boiled seafood, perfect rice,
oyster jambalaya, pesto popcorn rice, peas in a roux.
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Click here to view our menus and class schedule.