We saw this chandelier made of our beloved cowbells and were quite taken w/them. When Lindsay and Camille were little we didn't have all these fancy tents and the Junction and a great atmophere---our team wasn't very good back then, either.
This is a picture of the shrimp w/remoulade sauce that we made in the New Orleans appetizers cooking class I took Tuesday. It was my all-time favorite menu: crayfish etoufee in filo cups, marinated mushrooms, praline cheesecake, of course the remoulade and a crab and artichoke dip for baguettes Tracy is one of my favorite teachers at the Viking Cooking School and she did not disappoint.
This is a view of our "fixins" from the New Orleans class. The dishes don't show up well but you can get some idea of the size of the hands-on kitchen. We always get to eat what we have made. This particular class only had four participants so we had lots of fun and opportunites to "chop."
1 comment:
YUMMMMMM....ready for you too cook all those great things and try them out on Saunders and me!! haha!!
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