BriarPatch Co-op: New Orleans Cuisine

The Creole cooking of New Orleans is quite unique, with influences from Spain, France, Africa, Italy, Ireland, the local Native Americans, and the Cajuns. The food is sophisticated and largely comprised of seafood. Many of the dishes are slow-cooked and spicy, and nearly all of them are made using French methods. Our menu will reflect the variety of New Orleans ingredients: an entree of Baked White Fish in Parchment, served with a Green Salad of Butter Lettuce with Creamy Roasted Garlic Vinaigrette and Goat Cheese Croutons, and the classic New Orleans dessert, Bananas Foster.

Co-op Cooking Classes are held in the BriarPatch Co-op Community Cooking School at 648 Zion St. in Nevada City. Only 10 students per class, so sign up early. $30 for BriarPatch owners, $35 for non-owners. Sign up online or with Hilary, 272-5333 x134, classes@briarpatch.coop. 48-hour cancellation deadline.