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Cajun and Creole Cuisine

Our chefs will show you how the two styles of cooking share a lot of ingredients and flavors but how they are  distinct from each other. Both rely on thick, flour-based roux, bell peppers, garlic, celery, onions, and chiles. Both can be hot and fiery, yet not all the food is spicy. Both include oysters, crawfish, crab, shrimp, and fish from the Gulf of Mexico, and pork, fowl, and beef. Creole is viewed as the cuisine of the city of New Orleans. It tends to be a little more sophisticated and refined than Cajun food. Some people label Creole food as “city food” and Cajun as “country food.” Cajun food developed separately from Creole and has a longer history.  Have fun learning the techniques to create  the various flavors of the cultures of New Orleans.

About the Dirty Dozen Cooking Class

What is it like to work alongside some of the most celebrated chefs in Dallas? The Dirty Dozen cooking classes are your exclusive opportunity to learn secrets and practice techniques taught by the masters themselves. Since 1999, the Dirty Dozen is one of Dallas’ most coveted events.

Upon arrival at the Dallas 5-star restaurant, Dirty Dozen students don their personalized chef’s coats to begin hands-on instruction. The students are divided into four teams:

Executive Chef: Christopher Patrick
Executive Sous Chef: Chad Bowen
Pastry Chef: Cessy Mendoza
Abacus /Jasper’s Guest Chef

Your Dirty Dozen cooking class team spends a Sunday preparing one of four courses or a fabulous buffet. Abacus is closed so you have the run of the kitchen. The day culminates in an intimate dinner with paired wine and the opportunity to share the experience with one invited guest of your choice. You’ll walk away as a Dirty Dozen alum with a new or rejuvenated appreciation for extraordinary cuisine and knowledge that only comes with learning from the masters. 


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