Before Spring Break, the members of the Elon Cooking Club enjoyed a wonderful Big Easy feast, inspired by Mardi Gras. Our president Julien Loubiere cooked a delicious sausage and shrimp jambalaya, rich in spices and delectable to the taste buds. Our VP Nate Pino baked a delicious loaf of cornbread that made my Southern pallete quite happy. I fried up some beignets and covered them with copious amounts of powdered sugar to complete a wonderful meal that all filled all of our members stomachs. Stay tuned for the menu and the recipes so you can recreate yourself!
RG
No comments:
Post a Comment