Casa Pelican B&B and Cooking School

This was the absolute HIGHLIGHT of our recent trip to NOLA where we introduced some good friends to the city for the first time. The friends are former professional chefs and we were looking for a "non-touristy" experience to learn some real techniques. It is an understatement to say we were blown away! We took the ferry over to Algiers from the FQ and were early so we stopped for a quick taco which was right on the way. It was a perfect way to start! Karen welcomed us into her kitchen and we instantly felt the love! We did the classic Cajun experience and it was 100% authentic. You get to do everything from learning about the evolution of cajun/creole cuisine, to prep, to cooking and some lovely wine just enhances the experience! It was the cherry on top to sit down to the meal was had created and have a true Cajun family dinner. It is a very intimate kitchen and I imagine 5-6 people is the max. That makes for such a special evening. We already started planning our next trip around which one of Chef Duncan's classes we are going to take next time! It was an absolutely perfect experience!

I am a chef, but I'm not overly skilled with Cajun cuisine, so my hubby looked for a good cooking course for us to take since he was bringing me for our first visit to New Orleans. We didn't want to go to the crowded, "demonstration" style classes in the quarter because we wanted a more hands-on, intimate experience. This was definitely the right choice because Karen is amazing and the food/experience were life-changing! I did not expect to learn as much as I did, but she is just an absolutely incredible teacher. She gave us the science behind the cooking and I have been able to recreate our dishes at home so we can continue to enjoy the experience! We will be back to take another class on our next trip. We did not stay in the B&B, but with Karen's hospitality, I cannot imagine it being anything other than exceptional. The home where we took the class was so warm and inviting. There was a couple in the class with us that was staying there and were repeat customers. Just go!

Indeed a core memory for me in terms of my relationship with food, and my love of history and culture. I originally booked their B&B first, with no knowledge of the cooking school until I arrived, and I must say I was blown away. The room was cozy with a wrap-around balcony overlooking what may possibly be my new favorite neighborhood in America: Algiers Point. Oh and their daily breakfasts are made with so much love my heart could burst (not with cholesterol, I hope)Our hosts were super passionate about Cajun cuisine and culture, as the trip ended with a fantastic cooking class with new friends. If you're staying a few nights, make sure to use the ferry to enter the city. You're far enough from the wild nights, yet close enough to take advantage of this walkable part of the city.

This was one of the best things we did in New Orleans. Karen was very welcoming and knowledgeable, and she really did a great job with the balance of instruction and fun. We did the New Orleans Famous Dishes as a private group of 5 - just the right number in my opinion. We started with Oysters Rockefeller, which included lessons on shucking and layering of the flavors. I could have eaten 10 of these - they were that good. I ate half that in an attempt to pace myself, but I'm still thinking about them. Next up was Shrimp BBQ. This was the one dish I could have taken or left, but not because it wasn't delicious (it was). I just don't care for the work of shelling the shrimp at the table. Next was chicken bon femme with sweet potatoes. This dish is 100% going into my rotation. Flavorful and somehow pretty simple at the same time. The meal finished with bananas foster, which is a really interesting process and a delightful dessert. There was plenty of hands on for those who wanted it, and those who didn't were invited to just watch if they wanted. You won't go home hungry here - we ate until we were stuffed and then took home leftovers. The wine pairing was delicious and plentiful. I can't say enough good things about this class and I'd absolutely do it again.

We attended the Cajun and Creole basics class and had an absolute BLAST! Chef Karen is very experienced and knowledgeable and is an amazing teacher. We learned how to make gumbo, jambalaya, shrimp étoufée, and bread pudding. It was a small group of 3 couples so we all contributed at each step of the process. Whether you are experienced or not you will have fun and learn a lot. I highly recommend taking a class! We can't wait to come back for another one!

Great option outside the hustle/bustle of downtown New Orleans yet just a few minutes away by ferry or 15 min by car. Went specifically for the cooking school and it did not disappoint. Karen is a great host and a very knowledgeable and skilled chef. Class was excellent, learned a lot. Food was amazing ( and we made it!).

Our group of 7 found out about Casa Pelican through Groupon, and booked a 3-hour cooking class as part of my cousin's bachelorette festivities. Located a short drive from CBD, an Uber costs about $15-$20 from Harrah's and takes about 20 minutes. Upon arriving, we were greeted by Chef Karen Duncan and her adorable pup, Pork. We were whisked into the kitchen, which had windows and a door looking out onto the backyard where her free-range chickens were happily grazing. Karen promptly served us glasses of wine, we settled into our seats by the counter, and the cooking began. On the menu for our class was gumbo, jambalaya, shrimp Creole, and bread pudding!!Karen moved at a great pace and patiently answered our million-and-one questions. There is counter space for about 3-4 people to prep simultaneously and only one cooktop, so we took turns working the pots. Even when I didn't have a job to do, I was still plenty engaged by the discussion of food and continual drinking of wine, which Karen provided plenty of! (Seriously, I think I had about 4 glasses during the class. :)After cooking, we were invited to grab seats in the beautiful dining room. We were joined by Karen and her husband, Kelley, for dinner. Of course, the food was amazing (the jambalaya was to DIE for), but more importantly, the hosts and the atmosphere were so warm, I would forget I wasn't having dinner at a friend's home. After dinner and desserts were served, we wrapped up our class with some cuddles with Pork and their sweet cat, Minnie. While waiting out on the front porch for our Uber, Kelley poked his head out several times to check up on us, and offer us more wine while we waited. Seriously, the hospitality cannot be overstated!!The cooking class with the Groupon pricing was just under $450 for our party of 7, and worth EVERY PENNY. I've walked past cooking classes at various establishments in the French Quarter and believe with certainty Chef Karen offers a far, far superior experience. If you have any interest in Cajun/Creole cuisine at all, do yourself a favor and go check out Casa Pelican. You won't regret it.

This was everything I expected and more. We stayed 4 nights and did 2 nights of cooking school. Chef Karen regaled us with stories of famous chefs around the Quarter all the while whipping up a fantastic breakfast every day. Fluffy AF scones one day, biscuits and gravy, even eggs benny on our last day and she let me help stir the hollandaise. For cooking classes I requested Cajun Basics the first night and then NOLA Classics next. I think we made every dish that I love in New Orleans. And did I mention she has chickens? Fresh eggs every morning. Chef and her husband Kelly are gracious hosts and great conversation as you enjoy the dinner you just cooked. 10/10 would do this again. I learned so much and it was just a blast to geek out on local food. Also Algiers Point is a nice little remove from the FQ and all the noise but easy to get to by ferry.

Where do I start with this review?? I am still on a high from our New Orleans experience but this really made me appreciate all of the food i was then to eat in this city.I found Casa Pelican Cooking School based on fellow yelper reviews. i knew coming to Louisiana we need to take advantage of their cuisine and learn it the right way. . i noticed a bunch of the ones held within the city were pretty much cooking demonstrations.. if that thing is for you then that is great! i am more hands on when it comes to cooking. Prior to coming Chef Karen was very prompt to help me set up our cooking class i asked her what the best and most popular class was so we did Cajun and Creole Basics.. i felt once you master the basics everything else falls into place!We were staying at Le Richecleu we took a cab because we had no idea where we were going it was about a 30 dollar cab ride and about 20 minutes away. Sadly we were the only ones who signed up so instead of mingling with fellow food enthusiasts eager to learn to cook Louisiana style we pretty much had a private cooking class. it was Amazing there was no sharing chopping/cooking/ stirring responsibilities for us. we learned the whole trinity onion, green pepper, celery and how a lot of the same ingredients make completely different dishes. we made Shrimp Ettouffe, Jambalaya, Gumbo, and Bread pudding with cranberries and chocolate chips.We did everything from chop vegetables, peel clean shrimp along with the remains learned how to make a shrimp stock. we were given the recipes to take home. Chef Karen is a wealth of knowledge and really embraces the flavors down here. although we never got to meet her husband Kelly we heard some fun stories about him. I can't thank her enough for her warm hospitality the wine was delicious and once the knives go away the glasses get poured!On our journey back home we took the ferry which is about a 10 minute walk from her house. and took that back to our hotel. you can take it going but since we were unfamiliar with it we took it on the way back.If you want a cooking class or looking for a bed and breakfast to stay in def give her a holler, ps had i known we could've made beignets i would've added that to our list of items... when i return that will def be on the menu!

I was part of a small class recently. Outside was the wind and rain, inside the warmth of a cozy home and chef's kitchen. Karen's patient hands-on instructions included many details about both the Cajun and Creole cultures and their respective cuisines. Many things were counterintuitive compared with traditional French cooking, so we had to 'relearn' some techniques. That said, I was surprised to find that the way I've always cooked the carmelized onions in my Russian Grandmother's brisket is quite similar to the way one makes a roux for Cajun and Creole dishes! The evening was full of tastes, smells, feelings, and wonderful laughter. At the heart of it was our collective enjoyment at the privilege of cooking with Karen Duncan, chef extraordinaire! Merci pour tout!!