Creole is viewed as the cuisine of the city of New Orleans. It tends to be a little more sophisticated and refined than Cajun food. Some people label Creole food as “city food” and Cajun as “country food.” Cajun food developed separately from Creole and has a longer history.

Abacus' chefs will show guests how the two styles of cooking share a lot of ingredients and flavors but how they are distinct from each other. Both rely on thick, flour-based roux, bell peppers, garlic, celery, onions, and chiles. Both can be hot and fiery, yet not all the food is spicy. Both include oysters, crawfish, crab, shrimp, and fish from the Gulf of Mexico, and pork, fowl, and beef.