Page 2 of 2 Previous

Continued: Tasty travel

  • Article by:
  • Last update: February 25, 2014 - 3:38 PM

The Demers have taken cooking classes on several trips. In Lyon, their experience was more hands-on, with students divided into teams and supervised by a chef who helped them make a dish of shrimp and vegetables atop couscous. In New Orleans, they watched a chef entertain a crowd by demonstrating jambalaya, shrimp Étouffée and bread pudding.

The couple has prepared jambalaya and bread pudding many times since then. Jambonette, however, has not reappeared on their menu.

“It was just too much work,” Demers said. “I suppose if you have a sous chef to help you with all the preparations, it would be one thing.”

 

Katy Read • 612-673-4583

  • related content

  • Lois and Rich Demers practiced their culinary skills under the watchful eye of a chef in France.

  • Lois and Rich Demers practiced their culinary skills under the watchful eye of a chef in France.

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close