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From the Bottom Up: Making the Perfect Roux

Like proper seasoning, roux is a basic building block of Creole cooking. It serves as the foundation for most traditional Creole recipes. In this class, students will master the techniques and best practices in the art of making light and dark roux and create three traditional dishes: Shrimp Étouffée, Gumbo Z'Herbes (green gumbo) and Seafood Gumbo. In addition, two wines have been especially selected for this meal: Students will learn what makes them a perfect pairing for these dishes.

INSTRUCTORS:

A tenth-generation New Orleanian, Gianna Chachere is the owner/operator of G Maison/Succulent. She is passionate about food and passing her skills on to home cooks. A private chef and caterer, she has also created two cooking programs for children Sprout and Skillet in Los Angeles and WingSpan Arts in New York City. She is a Master's-degree student in Food Studies at NYU.

Susan Gordon is a writer and dedicated home cook. She is a graduate of the Institute of Culinary Education's School of Culinary Arts, and the former Recipes Editor of Every Day with Rachael Ray magazine. She also holds an advanced certificate with distinction from the WSET (Wine & Spirits Education Trust).