Cooking Creole with Chef Skylar Bush, October 2
Amanda G. Collins
Join Edible Nashville Executive Chef Skylar Bush as we dive into the mystical world of Creole cuisine. A melting pot of cultures that presents a myriad of flavors. From rich, spicy and savory dishes to flammably boozy dessert, we will explore the best that the gulf coast has to offer. And learn a little along the way.
Teaching Points:
How to shuck an oyster
Difference in Creole, French and Cajun
Homemade Creole Seasoning
What is Trinity?
Remoulade – a Creole Mother Sauce
Turning stock into consommé.
Why you need a rice cooker
The art of the Fried Fish
Flambé
Menu:
Snacks:
Hushpuppies
Oysters: half shell and roasted
Dinner:
Shrimp Creole using consommé
Fried Flounder w/ Remoulade Tartar
Classic Red Beans and Rice
Bananas Foster w/ Candied Pecans and whipped cafe au lait
Friday, October 2, 2026
5 p.m. – 9 p.m.
Hosted by University School of Nashville
Location: TBD
Visit eveningclasses.org for more information.