Cajun, Creole and Soul Food with Larry Canepa and Lewiston Auburn Senior College
- joycedoyle
- Apr 11, 2025
- 2 min read
Updated: Mar 19
FREE: IN PERSON and ZOOM on Apr 29th, from 1:00 - 3:00 pm
Free Class!
A ZOOM link will be sent out on the morning of the class.
Registered participants may attend either in-person at the Auburn Public Library or by ZOOM.
Cajun, Creole and Soul Food with Larry Canepa
A vastly over-simplified way to describe the two cuisines is to deem Creole cuisine "city food" and Cajun cuisine "country food." While many of the ingredients in Cajun and Creole dishes are similar, the real difference between the two styles is the people behind these famous cuisines. Cajun and Creole are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction. When it comes to cooking dishes packed full of spices and flavor, there are no two better styles of cooking than Cajun and Creole. Oftentimes, these two types of food get mixed up due to their similar origins and flavors. But they are actually both quite unique. So to ensure you know what you’re getting when you order a new dish, let’s explore a few key differences between Cajun and Creole food. As a bonus, we’ll explore the roots and traditions of ‘soul food’, too.
Chef Larry P. Canepa, is a Certified Culinary Educator with over 50 years of experience, including management and operation of free-standing restaurants, hotels and resorts. For over 30 years, Chef Larry Canepa has operated Dinner at Eight, specializing in community and private cooking classes, food and beverage demonstrations, and Food Studies seminars. Chef Canepa brings a passion for food and beverage through his ‘food-tainment’ lectures, demonstrations and engaging presentations and provides comprehensive, engaging and culinary education workshops and cooking demonstrations at public libraries, universities, workshops, local, county, state and national venues and farmers' markets throughout the United States.
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