Saturday: October 25th, 2025
5:00-7:00 PM

15+
$60

Learn to cook authentic Cajun and Creole dishes from Southeast Louisiana in this hands-on course with Chef Abby O’Sullivan, founder of Laundry Day Takeaway, a Cajun and Creole weekly pop-up in Burlington, Vermont, and the chef who represented Vermont at the 2025 Great American Seafood Cook-Off in New Orleans. Cook alongside Abby while exploring the history, traditions, and techniques behind these iconic dishes, and discover how Louisiana communities transformed simple ingredients into meals bursting with flavor and culture. Abby brings her passion for Louisiana cooking to the classroom, teaching students to cook each dish themselves while building confidence, technique, and a deeper appreciation for this vibrant cuisine. 

Workshop 1: Foundations & Appetizer – Boudin Balls

This class is part of a two-workshop series—sign up for one or join both to deepen your Cajun & Creole cooking journey!

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Abby O’Sullivan is an American-born costume designer, textile artist, and chef. She began her career designing for performing artists at The BOX NYC before moving into film with the Oscar-nominated Frozen River. Her credits include Sinister, Dark Harvest (MGM), A24’s Mississippi Grind, The Map of Tiny Perfect Things, and Gifted, with work featured at Sundance, the Independent Spirit Awards, and the Academy Awards.

Alongside film, Abby creates textile and fiber art under the name Pieces 4 Foxes. She is also the chef behind Laundry Day Takeaway, a Burlington-based Cajun/Creole kitchen blending Louisiana flavors with Vermont ingredients. In 2025, she represented Vermont at the Great American Seafood Cook-Off in New Orleans.