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Celebrating Creole Culture, Language, Traditions and Food!

Join me in New Iberia and St. Martinville, LA on June 24, 2023. Come out for an afternoon of food, fellowship, and fun as we explore the Creole Heritage and Foodways passed down from four generations of Louisiana Creole cooks.


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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