One of the big selling points of The On Top of the World Communities for Jan was their continuing education program "Master the Possibilities". I had already taken several jewelry making classes through Master the Possibilities, but this week I attended one of their newest categories of classes focusing on the world of food and cooking...
Creating a Cajun Meal was taught by Margaret Spontak, the new director of MTP, and her husband, Vince.
The sold out class was delightful and delicious.... the menu included Mardi gras Salad with Shrimp Remoulade, Vince's Jambalaya and Lee Barnes New Orleans's Bread Pudding with Amaretto Sauce
Amaretto Sauce in it's final stages...
Photos above and below are of Lee Barnes' traditional Bread Pudding and Amaretto Sauce. Lee Barnes established and ran a Cooking School and Gourmet Shop in New Orleans from 1977-86. Lee is credited with saving many traditional New Orleans dishes though her teaching and cookbooks.
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