Creole Cuisine seafood class March 23rd

The theme for this month’s seafood class was Creole Cuisine so I knew I was in for some spice. We started out with oysters (paired with a sparkling wine) that came with a side of tasty jalapeño sauce - a flavorful upgrade from just tossing hot sauce on ‘em.

Next came oysters wrapped in bacon, also known as “angels on horseback”. Not sure why. I wasn’t sure which one was the angel and which one was the horse either. I was thinking maybe it should have been “angels on a piggy”? Anyway, I took the bacon off so as not to ruin the oyster part but everyone else seemed to love the combination. Luckily, my friend Ellen was there to rescue me and took my bacon away!

We finally moved on to some meatier courses after that and I have to admit that I had a hard time picking my favorite from the last three courses.

The etouffee was delicious and had quite a kick and was paired with a refreshing Riesling.

After that we took a spice break with a simple salmon filet. So soft it melted in my mouth! Michael was a little daring and paired it with a pinot noir (a red!) from Australia.

And the last course was Shrimp & Sausage gumbo. The spice was more manageable in this course and it was paired with a strong Chenin Blanc from France.