Cooking in the Big Easy

It's Mardi Gras time again & our thoughts go to the rich and exciting cuisine of New Orleans. It's time for some soulful jazz and flickering lamp lights as we stroll down Royal Street in the French Quarter. The history, the music, the food and the people come together to create a unique blend of life in the Big Easy. Our menu for this special evening: Crabmeat Lafitte, an appetizer from the Andrew Jackson Restaurant on Royal Street Shrimp Remoulade Pompano Fillets Saute Meuniere Shrimp Stuffed Green Peppers and for dessert Bourbon Balls. “Let the good times roll!” Lucia Bettler is past president of the International Herb Association, a certified aromatherapist, and a member of the Herb Society of America. She is the owner of Lucia's Garden, an herb store, and tends a thriving herb garden. She has wowed LLU students for many years with her cooking classes.