we recently took a cajun cooking class at the cambridge school of culinary arts (thanks, grandma!) and it was a blast!
i would absolutely recommend it to anyone. there wasn’t a ton of “instruction,” per se, but the chef leading the course was very knowledgable and helpful and got people of all skill levels engaged in cooking.
besides eating all the great food we prepared, i think our favorite part was getting to spend an evening playing in a fully stocked industrial kitchen, with every tool and ingredient you’d want available.
i was assigned the muffuletta sandwich.
of course, cured meats aren’t usually in my diet, but the takeaway really was the filling you make with olives, anchovies, capers, celery, red pepper, lots of herbs and olive oil. definitely making that again and serving it over anything (especially fish!).
for those wondering about dietary restrictions, this particular class had no vegetarian dishes, but the majority were made with shrimp or crab (which don’t have faces!). the school does offer specifically vegetarian classes.