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More Flavor: Food/Wine Being a Chef: Mardi Gras Brunch

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Laissez les bon temps roulez! (That's "Let the good times roll," for the Mardi Gras-uninitiated Yankees.) Just in time for Fat Tuesday, this workshop traces the line running from the flavors of Arcadia and the Caribbean to traditional French cuisine to the tastes of New Orleans. Dishes on today's menu include poached eggs with crabmeat (for a Southern take on eggs Benedict), a hash made with chicken andouille (a spicy, Cajun smoked sausage), and sweet potato pecan pie (it's not overkill, it's pure genius). Extra credit goes to whomever pronounces the Southern-indigenous nut "p'kawn."

– Audrey Mast

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