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Moana Masters Cooking Class Gives Guests A “Taste of New Orleans”

May 27, 2019 Hotel News No Comments Email Email

From Waikīkī Beach to the Bayou, the popular Moana Masters cooking class takes a trip down south to Cajun Country with a “Taste of New Orleans” on Saturday, June 8. During the session, Chef Colin Sato shares step-by-step instructions, recipes and tips on how to make the classic Chicken and Andouille Sausage Gumbo starting at noon at the Moana Surfrider’s oceanfront Beachhouse at the Moana – Grand Salon.

The experience starts with a welcome cocktail and sausage tasting – three types of local sausages from the Kukui Sausage Company where specialty sausages are made using fresh local fruits and vegetables combined with spices and ground pork or chicken. Sato follows this with his demonstration on how to make a delicious chicken and sausage gumbo – a full-bodied stew with roux sauce.  During the class, guests will learn tips on how to make a perfectly seasoned roux-based sauce that’s easy to recreate when preparing the gumbo at home. Always a big hit with the crowd, the gumbo is a great party dish as it can be made ahead of time.

Following the demonstration, guests will enjoy the chicken and sausage gumbo served with local-style dirty rice; a summer salad complements this stew; and lunch is complete with a summer-inspired mixed berry trifle.  Mixologist Dave Powers pairs beer with the lunch.

Each guest who attends this special Moana Masters class will receive a special goodie-bag filled with recipes and surprise gifts.

Moana Masters Cooking classes are held monthly on a Saturday from noon to 2 p.m. at the Moana Surfrider’s Beachhouse at the Moana.  Cost is $100 per person including gratuity; plus taxes and Box Office fees. Recommended attire is pants and closed toe shoes. Tickets are available at Honolulu Box Office.  Includes complimentary four-hour valet parking or self-parking at the Sheraton Princess Kaiulani parking garage.

Here are the remaining dates and themes for the upcoming Masters sessions (dates, themes and menus may be subject to change):

  • Saturday, July 6 with Chef Colin Sato – Celebration of Mangoes & Seafood Boil
  • Saturday, September 14 with Chef Colin Sato – Thanksgiving and Holidays Made Easy

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