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Featured on The Food Network's The Best of Culinary Vacations and recommended by Sherman's Travel Magazine!

West of New Orleans is a region known as Cajun Country. Here you can hear the sounds of Cajun French spoken in small, sleepy towns. You can taste the robust flavors of dishes like jambalaya, boudin, and file gumbo. And you can dance the night away to the tunes of Zydeco and Cajun music.

Go deep in the heart of Cajun Country on this four-day culinary tour. You'll stay at the exclusive Carriage House Hotel located at River Ranch in Lafayette. Hands-on cooking lessons will be taught by Patrick Mould, award-winning chef, cookbook author, television personality and a leading authority on Cajun and Creole cuisine. At night, dine in local Cajun restaurants and visit dance halls to hear Cajun and Zydeco music.


Day One (Thursday)

Arrival on your own in Lafayette, considered to be the center of Cajun lore and life.

Tonight enjoy a welcome dinner at Prejean's restaurant.

Day Two (Friday)

Morning cooking lesson with Chef Patrick. Today's lesson will focus on the basic's of Cajun cooking with such recipes as pear gorgonzola sweet and spicy pecan salad with cane syrup vinaigrette, shrimp Mirliton corn macque choux, jambalaya, and Acadian bread pudding with roasted rum pecan sauce. Lunch follows the lesson.

Afternoon walking tour of Vermilionville and the Acadian cultural center where you will learn about the rich heritage of the Acadian settlers of the 18th century.

Tonight enjoy dinner at a local restaurant then go out for Cajun music and dancing.

Day Three (Saturday)

Morning cooking lesson focusing on the basics of Creole cooking. You'll prepare shrimp remolaude, shrimp Creole, seafood okra gumbo, and banana's foster. Lunch after the lesson.

This afternoon venture to Avery Island, one of five salt dome islands rising above the flat Louisiana gulf coast, now home of world famous Tabasco sauce. Tour the pepper sauce factory and island's fascinating gardens.

Join Chef Pat for a graduation dinner at Charley G's featuring six courses and matching wines.

Day Four (Sunday)

Morning check out and departure.


PRICE PER PERSON
$1895

Single Supplement:
$310

INCLUDED IN THE PROGRAM
Three nights accommodations
Cooking classes
All meals
Excursions
Taxes, tips and gratuities
Participants must have their own vehicle

NEW ORLEANS EXTENSION
Stay in New Orleans for an extra night or two. Prices upon request.





Tour dates available upon request for two or more



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