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A Creole Thanksgiving!

Bienvenue! There is nothing like the smell of great food and family for the holidays! On November 3, 2016 Cast Iron Skillet will explore the rich tastes of a Creole Thanksgiving. Come out to enjoy great fellowship and food as we prepare Creole Cornbread Dressing, Seafood Dressing, Creole Dirty Rice and Sweet Potato Bourbon Pecan Pie! We will toast our class with a Champagne Cocktail. Come out chere and have a good time!

Chef Sheri's Tips


Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.



The key to developing rich sauces is in mastering the art of making a Roux.



Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.

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