Learn the craft of boudin at home. Taught by Daniel Robert, the Curator of Meat Science Programs at the Southern Food & Beverage Museum, and Paul’s Meat Market out of Ville Platte, this class will show every step involved in producing traditional pork boudin and crawfish boudin from start to finish.
Classes will begin on March 15 at 1 p.m. in the Rouses Culinary Innovation Center by Jenn-Air.
Cost: $65 per person ($60 for SOFAB members and $25 for culinary students with school ID). Class size is limited, so buy your tickets early!
Admission to the Southern Food & Beverage Museum included in the ticket price. This is a hands-on class. Please dress accordingly as you will be handling meat and working with grills and smokers.
For more info, call 504-569-0405 or email Dan@Southernfood.org.
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