Creating a meal from scratch is both challenging and delicious, much like playing "Stairway to Heaven" on a clarinet made out of a candy cane. Master meal melding with this Groupon.
- $39 for a two-hour New Orleans creole and Cajun cooking class for two (a $100 value)
Lead by restaurant co-owner Chef Anthony, a 30-year veteran of restaurants in New Orleans’s French quarter, each class will walk students through the construction of a complete creole meal. Chef Anthony begins by unveiling his recipe for French onion soup, which is served by the cup as a starter. After that, it’s on to an appetizer, an entree of shrimp creole, and a traditional New Orleans bread pudding with whiskey sauce for dessert. The 12–16 students present will watch Chef Anthony work his culinary magic and eat the results, jumping in to lend a hand at crucial moments. Classes will be held every Tuesday–Thursday at 6:45 p.m. To stay authentic to his creole recipes, Chef Anthony cannot substitute ingredients to accommodate special requests for vegetarian meals, gluten-free dishes, or Mardi Gras–bead étouffée.
Marcela's Creole Cookery
Marcela's Creole Cookery uproots the definitive flavors of authentic New Orleans cuisine and Cajun fare and packs them into a menu brimming with robust seasonings and exotic meats, as mentioned by Seattle Weekly contributor A.J. Tigner. With 30 combined years in the restaurant world, Marcela's owners have created an inviting eatery that pays homage to the Big Easy with vibrant, playful colors showcased in contemporary artwork. Red-clothed tables coddle piping-hot platters of creole delicacies, including muffaletta po boys, hearty gumbos, and fried ocean critters such as shrimp, alligator, and crawfish from Poseidon's personal crustacean collection.
87% of 553 customers recommend
“We had so much fun at the cooking class! Chef Anthony was great!”
“This was so much fun- we plan on going back and taking another class.”
“I'm sad I wasn't able to find a time that worked for the cooking classes, but the food was excellent and I'll definitely be back for more gumbo!”