We will explore the history, culture, and foods that made Louisiana a true melting pot. We will go by ingredients and/or culture, sampling foods that contributed to the main dish of the state, Gumbo. Join Steffry to discuss the traditions and history that make Louisiana what it is today. On the menu: Crawfish Bread, Crawfish

Join Chef Mike to create a spring lunch menu including a bright and refreshing endive salad with citrus fruits and spring onions, crispy zucchini fritters with chutney, a cheesecake dessert made with the sous vide method, and a sparkly fruit shrub mocktail (that would make a great cocktail, too!). Recipes contain: wheat, milk, and eggs.

Are there any differences between these two? Join Chef Paul to learn how to make several different congees and porridges, including vegan and non-vegetarian recipes, multiple grains, and simple ones. Demonstration.  Class Refund Policy: Unless otherwise stated in the event description, registrations for events canceled by Willy Street Co-op will be fully refunded. Individuals wishing

Purloo is a Southern flavor and one-pot rice dish using Carolina Gold rice, and it’s different than Italian risotto which uses Arborio rice. The cooking methods and techniques are similar to rice pilaf. Join Chef Paul to learn how to cook these two culturally significant dishes. Recipes include: shellfish. Demonstration. Class Refund Policy: Unless otherwise