Join the Southern Food & Beverage Museum to welcome chefs Cody and Samantha Carroll of Sac-a-Lait for a cooking demonstration and sampling. Their restaurant Sac-a-Lait is a distillation of the couple’s dreams of using native Louisiana ingredients in detailed and refined dishes, making their mark on the New Orleans dining scene.
Demonstration begins at 1:00 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chefs
Chef Cody Carroll was born and raised on his family’s farm in the small South Louisiana town of Batchelor, just west of Baton Rouge. He hunted and fished from an early age at his family’s camps around the state, learning how to prepare and cook dishes from his sportsman exploits. Raised in a home where everyone cooked, Cody developed a passion for cooking and honed his skills at the Louisiana Culinary Institute, where he also met wife and business partner Samantha Carroll.
Chef Samantha Carroll grew up in the community of Gonzales, located between Baton Rouge and New Orleans. Her love of cooking stems from waking up on weekend mornings to the distinct scent of a roux being started for Gumbo in her family’s kitchen, and to this day she swears there is no better smell.
Together, Sam and Cody opened Hot Tails in the rural retreat town of New Roads, just west of Baton Rouge. The restaurant originally began as an outlet for the crawfish raised at their farm just down the road, but has evolved to include a full menu of their versions of Louisiana classic dishes and elevated comfort food. Since opening the restaurant, they’ve traveled around the state, nation and world to showcase Louisiana cooking traditions and ingredients, most notably winning the title of King and Queen of Louisiana Seafood in 2013. In 2015, the couple welcomed two babies—their daughter Malley and their restaurant Sac-aLait, housed in the New Orleans Warehouse District.