|  | These sausages are robust and flavorful and come to life on the grill. If you have never had these, it is like no other sausage you've ever had. These are full of meat, not full of fat. We enjoyed them so much last year, we even had leftovers for breakfast one day and in the spaghetti sauce another.
While enjoying a pre-dinner beverage, encourage these student preparing your meal. You know, when making an Cajun Dinner, the first thing you need to do is get marinated along with the chef. So bring Skip a beverage also! Thus, in the spirit of Cajun and Poland Cooking, beverages will be supplied, and will include beer, wine and soft drinks. So be sure to pour yourself a glass before we get started!
Not just an special meal, the Party and more events will continue into the evening and may involve Mardi Gras beads! Come and stay as long as you want. |
Saturday, May 30, all registrants are invited to a Louisiana Cajun Dinner, cooked and presented by the University of New Orleans students and supervised by Head-Chef Skip Simmons in his lawn chair. This is a free dinner and Mardi Gras Party for everyone who registers for the Workshop, to kick off the Workshop and the evenings events.