We’re excited to welcome The Culinary Gypsy, Dr. Vivian Ray, for an intimate adult cooking class series celebrating the bold and soulful flavors of New Orleans! With over 30 years of experience in the food-service industry and educational leadership, Dr. Ray brings passion, precision, and storytelling to the kitchen. Every session ends with a shared meal, giving you a chance to taste your creations, make new friends, and enjoy a warm, social atmosphere.

KIDS AGES 10+ are welcome to join with a parent/guardian. If you would like to enroll a child, please email info@artcamp504.org their name and age, and send the fee of $40 per child through venmo @artcamp504.

MENU: APRIL 28, NEW ORLEANS STYLE CAJUN DELIGHTS 

• Andouille Sausage Gumbo: Andouille sausage, chicken, file powder and holy trinity vegetables

• Blacken Catfish w/ Creole Sauce: Pan fried and topped with diced tomatoes, onions and creole spices over yellow rice and fried okra

• NOLA Bread Pudding: Bread, sugar, milk, butter, cinnamon, and vanilla flavor

Learn more at www.ArtCamp504.org

We’re excited to welcome The Culinary Gypsy, Dr. Vivian Ray, for an intimate adult cooking class series celebrating the bold and soulful flavors of New Orleans! With over 30 years of experience in the food-service industry and educational leadership, Dr. Ray brings passion, precision, and storytelling to the kitchen. Every session ends with a shared meal, giving you a chance to taste your creations, make new friends, and enjoy a warm, social atmosphere.

KIDS AGES 10+ are welcome to join with a parent/guardian. If you would like to enroll a child, please email info@artcamp504.org their name and age, and send the fee of $40 per child through venmo @artcamp504.

MENU: MAY 5, FLAVORS OF LOUISIANA

• Shrimp Remoulade: Boiled jumbo Louisiana shrimp with mayonnaise, creole mustard and hot sauce
• Creole Chicken: Chicken pan fried and topped with diced tomatoes, onions and creole spices with pilaf rice and braised collard greens
• Bourbon Bread Pudding: Bread, sugar, milk, butter, cinnamon, and vanilla flavor

Learn more at www.ArtCamp504.org

We’re excited to welcome The Culinary Gypsy, Dr. Vivian Ray, for an intimate adult cooking class series celebrating the bold and soulful flavors of New Orleans! With over 30 years of experience in the food-service industry and educational leadership, Dr. Ray brings passion, precision, and storytelling to the kitchen. Every session ends with a shared meal, giving you a chance to taste your creations, make new friends, and enjoy a warm, social atmosphere.

KIDS AGES 10+ are welcome to join with a parent/guardian. If you would like to enroll a child, please email info@artcamp504.org their name and age, and send the fee of $40 per child through venmo @artcamp504.

MENU: MAY 12, FLAVORS OF NEW ORLEANS

• Seafood and Okra gumbo

• Creole chicken with pilaf rice

• Pralines

Learn more at www.ArtCamp504.org

We’re excited to welcome The Culinary Gypsy, Dr. Vivian Ray, for an intimate adult cooking class series celebrating the bold and soulful flavors of New Orleans! With over 30 years of experience in the food-service industry and educational leadership, Dr. Ray brings passion, precision, and storytelling to the kitchen. Every session ends with a shared meal, giving you a chance to taste your creations, make new friends, and enjoy a warm, social atmosphere.

KIDS AGES 10+ are welcome to join with a parent/guardian. If you would like to enroll a child, please email info@artcamp504.org their name and age, and send the fee of $40 per child through venmo @artcamp504.

MENU: MAY 26, MASTERY OF CAJUN FARE

• Alligator Bites: Bite size Alligator meat, battered and fried, served with Louisiana hot sauce and garlic dip

• BBQ Shrimp and Grits: Louisiana shrimp simmer in a sauce flavored with lots of spices, butter, garlic, beer and Worcestershire sauce

• Banana Foster: Bananas are sautéed in butter and brown sugar and cinnamon and then bathed in rum, which is set aflame in a fiery burst.

Learn more at www.ArtCamp504.org