A fast, flavor-forward tasting built for the X Games crowd: blackened Gulf fish sliders, a hot sauce showdown, and local craft beers. Perfect for festival-goers who want to eat like a New Orleanian between events.
A fast, flavor-forward tasting built for the X Games crowd: blackened Gulf fish sliders, a hot sauce showdown, and local craft beers. Perfect for festival-goers who want to eat like a New Orleanian between events.
Book with The New Orleans School of Cooking
Verified experiences and guided adventures in the surrounding area.
Operated by The New Orleans School of Cooking · New Orleans, Louisiana
easy.
60–90 minutes.
Minimal physical exertion; suitable for most visitors who can stand briefly during demonstrations
Sessions run approximately 60–90 minutes with rotating seatings to fit festival schedules.
Minors may attend the tasting but must be accompanied by an adult; beer samples require valid ID for those of legal drinking age.
Staff can accommodate many common allergies with advance notice—add requests at booking so substitutions can be prepared.
Reservations are strongly recommended during X Games and weekends; use the supplied booking link to secure a spot.
Gratuity is not listed as included—check your booking confirmation or ask staff at check-in for payment preferences.
Parking options vary by neighborhood; consider ride-share or public transit on busy event days to avoid searching for spots.
Blackening and spice-forward cooking are rooted in Louisiana’s Creole and Cajun kitchens and influence New Orleans’ modern culinary identity.
The menu highlights Gulf-sourced fish—ask about sustainable sourcing and prefer vendors that follow regional fisheries guidelines to reduce impact.
The New Orleans School of Cooking is a culinary school in New Orleans, Louisiana that specializes in hands-on and demonstration classes teaching Cajun and Creole cuisine. Located in the heart of the city, the school offers intimate classes where participants learn classic regional recipes from experienced instructors. Classes include hands-on sessions—often limited to a maximum of 10 participants—so students can chop, season, and prepare dishes like gumbo, jambalaya, crawfish pie, seafood gumbo, beef grillades, and chocolate or original pralines. Demonstration classes run approximately 2.5 hours and feature step-by-step preparation of regional favorites such as shrimp and artichoke soup, crawfish étouffée, corn and crab bisque, and pecan pie, with recipe cards to take home. The curriculum covers techniques like blackening and cast-iron cooking, sauce preparation, and classic Creole seasoning. Offerings include themed experiences such as brunch and mixology events, holiday hands-on menus, and specialty classes like blackening 101 and Coolinary dinner and brunch sessions. Classes culminate with participants sharing the meals they prepare, including desserts like bananas foster, bread pudding, and beignets. The New Orleans School of Cooking serves both locals and visitors seeking an authentic food-focused cultural experience. The school emphasizes hands-on learning, regional recipes, and a small-group setting that promotes personal instruction and a memorable tasting experience. Many demonstration classes last approximately 2.5 hours, and recipe cards give participants the instructions needed to recreate dishes at home, applying learned techniques in their own kitchens. Menus often feature regional staples such as gumbo, jambalaya, etouffee, pralines, and bananas foster and desserts.
Book with The New Orleans School of Cooking