New Orleans in Spring: The Season Between Feasts

A spring exploration of New Orleans’ rich, layered food culture — where butter, dairy, and seafood meet.

Spring in New Orleans is exuberant and generous. The weather softens, seafood takes center stage, and the table fills with dishes that reflect centuries of layered influence — French, African, Caribbean, and Southern.

This class looks at New Orleans through a cheese-and-table lens: butter-forward cooking, creamy textures, briny seafood, and wines chosen for freshness and balance. We’ll explore how dairy functions in Creole and Cajun traditions, why richness and restraint coexist here, and how spring brings lightness to an otherwise indulgent cuisine.

Expect warmth, depth, and food meant to be shared — a fitting, joyful close to the Spring Series.

Each Global Spring Series class includes:

• A guided wine flight;
• Four paired small bites featuring regional cheeses, accoutrements, and familiar winter snacks;
• A rich, educational tour of the city’s culinary traditions led through immersive storytelling from our Wedgewood cheese and wine experts;
• A take-home guide that blends recipes, cultural context, and historical influences; and
• Access to limited and seasonal wine and cheese selections curated specifically for that spring destination.