Join us for a hands-on cooking class making specialties of the American South! Gumbo, hush puppies, and a dish of creole spiced banana prawns with popcorn grits and succotash. Chef Frank Schatz worked in New Orleans and in several Michelin-starred restaurants in the US before moving to NZ where he was the Executive Chef at the Best New Bar in NZ for 2016 at the Hideaway Bar and Restaurant. He was also the Master Charcutier at Big Bad Wolf and now owns and runs Arcadia Preserves which focuses on vegan condiments and fermented foods.
$89pp and includes class, recipes, dinner, and a glass of wine.