Hangfire BBQ duo Sam and Shauna Mardi Gras Feast

Following a six-month BBQ tour of the southern US states, Samantha Evans and Shauna Guinn founded "Hangfire" over ten years ago. They've become the leading ambassadors for outdoor cooking in the UK thanks to their enthusiasm, energy, and in-depth understanding of all facets of BBQ and Southern cuisine.

A notable accomplishment for the duo is having previously won the title of "Best Restaurant" from Observer Food Monthly. They're also the recipients of the NatWest "Entrepreneur of the Year" award, the BBC Food and Farming Awards for "Best Street Food," and the Slow Foods UK "Best Restaurant" award.

They regularly appear on television and radio and host their own culinary show, "Sam & Shauna's Big Cookout," which aired on BBC One. They frequently write for national food and drink periodicals and are the authors of the best-selling cookbook "Hangfire: Adventures in American BBQ."

Join us to learn how to make some Cajun and Creole food from the American South.

MENU BY SAM AND SHAUNA IN THEIR OWN WORDS
Taking you on a journey through Lousiana, from the Bayou and beyond. We’ll start by making together Creole and Cajun seasonings and explaining the difference both in flavour and culture and when to use both.

Our food tour starts in the heart of New Orleans on Bourbon street, with a visit to the iconic PIER 424 Seafood Market for their crab dip. Then we’ll head up the street and recreate the famous ‘French Dip’ sandwich from NOLA Po’boys. We head north to Creole country to Baton Rouge for Shrimp and grits, then back to the French quarter for Cajun blackened chicken and finishing in one of New Orleans oldest restaurants ‘Brennan’s for an original and beloved dessert.

Pier 424 Seafood Market HOT CRAB DIP
A crab dip is perfect way to get the party started. But a hot, charcoal baked cheesy crab dip is even better. Pier 424 serves this daily special to hundreds of hungry diners, dip in crostini’s, crackers, crudites or go in with a big spoon!

NOLA Po’Boys FRENCH DIP SANDWICH​
‘Debris Gravy’ refers to a beef gravy made from smoked beef topside so it has all the good bits in it. We roast the beef joint to medium rare, shave thinly and cook in the ‘debris gravy’ to perfect tenderness. This is served in a creole mustard mayo slathered baguette and a pot of the gravy to dip the sandwich in. This is the iconic French dip sandwich.

CREOLE SHRIMP AND CHEDDAR GRITS​
An iconic soul food dish and one eaten on a weekly basis in the south. You can use coarse polenta to make this at home, but we’ll be bringing with us real deal, stone ground white grits (maize grain) from South Carolina. We’ll bake a Creole tomato sauce with the ‘holy trinity’ of vegetables, adding juicy jumbo prawns and serve over creamy, cheddar grits.

BLACKENED CAJUN SPATCHCOCK CHICKEN WITH CHICKEN FAT POTATOES
‘Blackening’ refers to the colour specific spice blend turns when it meets heat and reacts to the butter. Some restaurants only cook this dish outside as it gets smoky, which makes it a perfect BBQ dish and even more perfect in a charcoal oven. This is a spice lovers dish, easy to prepare and an authentic soul food classic.

ORIGINAL NEW ORLEANS BANANAS FOSTER
Bananas Foster was invented at Brennan's Restaurant in New Orleans. The dessert — bananas, butter, brown sugar, cinnamon, rum, banana liqueur and vanilla ice cream — was invented there in 1951. A dessert that as New Orleans as it gets and a perfect post BBQ feed that everyone will love (and we flambe the alcohol, so we just have the flavour not the booze!)

This class is a great introduction to cooking with the Charlie Oven.  Sam and Shauna have their own Charlie Oven, so they have all the tricks and tips to share.

This will be a hands-on class, where you'll work with Sam and Shanua in prep, learning tips and techniques, with a generous two-course meal - of many dishes - and a welcome cocktail, beer, and wine.

Location:  
Richmond, Surrey, TW9
Date:  
Saturday, 10th February, 2024
10.30am to 4.30pm.