Cookin' Up Creole: An Ode to Jazzfest

Chef-Instructor Paul Schumer fell in love with Creole cuisine after attending the New Orleans Jazz & Heritage Festival for the first time 30 years ago. With this class, you'll be immersed in the food and culture of Louisiana, rooted in French, West African and Native American traditions. Learn to make roux, deep fry safely at home, and use ingredients like crawfish, "gumbo filé," and the "holy trinity." You'll be so jazzed up, you're bound to break into a Cajun two-step!

MENU

Gumbo

Shrimp & Grits with BBQ Gravy

Crawfish Beignets

Maque Choux—Corn, Bacon and The "Holy Trinity" of Onions, Celery, and Bell Peppers

Braised Collard Greens with Smoked Ham

Bread Pudding with Bourbon Crème Anglaise 
*Note: menu items subject to change based on ingredient availability

Allergens: Shellfish, Egg, Dairy, Wheat. Concerns? Email info@18reasons.org.

Paul Schumer has been involved in food on many levels. He was a brand manager at Nestle Foods and ran marketing for Pasqua Coffee, a 56-store chain of specialty coffee cafes. He attended culinary school in San Francisco and subsequently, worked at Catalan restaurant Contigo and Sardinian restaurant La Ciccia, both in Noe Valley. He did a brief “stage” with Spain’s El Cellar de Can Roca, the #1 restaurant in the world at the time. He has taught at San Francisco Cooking School and Civic Kitchen, and currently conducts food tours in the Ferry Building and the Mission District through Edible Excursions.  

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