NEW ORLEANS (press release) – The Southern Food & Beverage Museum (SoFAB) is thrilled to announce the recent opening of Deelightful Roux School of Cooking, the hands-on interactive cooking school from New Orleans Chef Dwynesha Lavigne.

Classes, which are offered each Monday, Thursday and Friday from 11 a.m – 1p.m., offer an interactive education on Creole and Cajun cuisine. Priced at $85 for SoFAB members and $100 for non-members, attendees will enjoy an in-depth look into how to create delicious, traditional dishes, while discussing their cultural and historical origins. Each class includes a hands-on cooking lesson, as well as a 3-course lunch, admission to the museum and a curator-led private tour of the museum.

Cajun classes showcase Maque Choux with Tasso; Cajun Gumbo with dark roux, andouille and chicken, and Louisiana long-grain rice; and a Cajun, cane-syrup verion of the classic dessert, Bananas Foster. Creole classes feature Fresh Tomato Salad with Creole remoulade sauce; Creole Jambalaya with chicken, sausage and vine-ripened tomatoes; traditional Bananas Foster with vanilla ice cream; and French Bread with butter. Luzianne Iced Tea is complimentary in all classes. Beer and wine are available for purchase.

Classes are capped at 10 people and include a curator-led guided private tour of the museum. Southern Food & Beverage Museum is located at 1504 Oretha C. Haley Boulevard Phone: (504) 569-0405. For additional information and/or to register for class, please visit southernfood.org/cooking-classes.