March 31st, 2019 – You don’t have to visit the Big Easy to enjoy its legendary Cajun and Creole flavors. Enjoy a Mardi Gras cooking class at Abacus.
Mardi Gras season runs from January 6—which marks the Twelfth Night—to Fat Tuesday (aka Mardi Gras Day), which always takes place on the day before Ash Wednesday.
Pre-lenten parties were enjoyed by the French of New Orleans as early as the 1700s. Banned by the Spanish in the late 1700s, the celebrations weren’t reinstated until 1823, 20 years after the United States assumed ownership. By 1827, the masked balls became legal, and the first documented parade took place in the streets. Food became a great way to celebrate this season. With the rich Cajun and Creole food culture, there are many dishes to try, from glorious gumbos and jambalayas, dirty rice, po’ boy sandwiches, crawfish etouffee, oysters Rockefeller, red beans and rice, bananas foster, pain perdu, and just about anything with a Creole sauce; the possibilities are endless. Mardi Gras translates to Fat Tuesday. To celebrate, eat tons of fatty and rich foods!
Ever wonder why there is a baby in the traditional Mardi Gras King Cake? – Today, the baby symbolizes luck and prosperity to whoever finds it in his/her slice of cake. That person is also responsible for purchasing next year’s cake, or for throwing the next Mardi Gras party. In some traditions, the finder of the baby is designated “king” or “queen” for the evening.
We won’t give away what our chefs have in store for you but sign up now, these classes book quickly.
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: Chad Bowden
Sous Chef: Craig Shinn
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.
Cost: $375 (New Students- includes personalised chef coat) $350 (Returning Students)
Reservations: Please call 214.559.3111 or Contact us here.
