“Dinner with Degas” held at Degas House on February 12th was an extremely successful event and fun for all, as evidenced by the favorable comments of the guests, the smiles on their faces and their obvious enjoyment of the experience. Chef Jacob Cureton was joined by Chef Matthew Kopfler and Chef Ryan Hughes to prepare the food. The importance of this meal is that it represented the type of Creole foods enjoyed by Edgar Degas and his family when he visited his maternal relatives in New Orleans in 1872-1873. The meal consisted of 7 courses from Lafcadio Hearn’s Creole Cookbook which was published in 1885. As each course was served, Chef Cureton explained the food and ingredients to the guests. Then Cindy Denney, of the Degas House staff, read an excerpt from Lafcadio’s Hearn’s cookbook which contained stories about the courses being served.