All eyes will be on New Orleans this February as Mardi Gras
hits the town that is still rebuilding after Hurricane Katrina. For those that
are unable to make the trip to New Orleans to celebrate this year, The American
Center for Wine Food & The Arts, COPIA , in Napa, California is offering
their own version of Mardi Gras Madness, a Shrimp Boil on Saturday, February
10th from 12 p.m. to 3 p.m.
A Louisiana native, Chef Andre Robin, will be offering a
cooking demonstration and then serving up some of the best in authentic Southern
fare, including shrimp, lobster, scallops, sausage, potatoes, artichokes, corn
and more all served with a Creamy rémoulade and Bourbon Street Bread Pudding
with Chantilly Cream. And don’t forget to wash
it all down with some special wine and beer.
Chef Andre Robin points out “If you want to have a very
special event with a totally unique experience, outstanding food, and memorable
for all, then this is for you.” He uses fresh ingredients from local sources to
create this traditional feast that you can later make yourself for the whole
family.
COPIA is a non-profit “discovery center” devoted to wine
and everything that goes with it: good food, culture, and more. They are
well-known for their wine programs, concerts, and other exhibits.
Tickets are $85 for COPIA members and $95 for non-members.
They can be purchased on-line by following the links from
www.copia.org. Laissez les bons temps rouler!
TM
All eyes will be on New Orleans this February as Mardi Gras
hits the town that is still rebuilding after Hurricane Katrina. For those that
are unable to make the trip to New Orleans to celebrate this year, The American
Center for Wine Food & The Arts, COPIA , in Napa, California is offering
their own version of Mardi Gras Madness, a Shrimp Boil on Saturday, February
10th from 12 p.m. to 3 p.m.
A Louisiana native, Chef Andre Robin, will be offering a
cooking demonstration and then serving up some of the best in authentic Southern
fare, including shrimp, lobster, scallops, sausage, potatoes, artichokes, corn
and more all served with a Creamy rémoulade and Bourbon Street Bread Pudding
with Chantilly Cream. And don’t forget to wash
it all down with some special wine and beer.