Upcoming Events at NOCHI
Description
Light but rich, elegant yet simple: no one does seasonal cooking quite like the French. In this hands-on class, we'll learn to meld classic French techniques with the best ingredients Louisiana has to offer. Together, we'll cook a three-course feast fit for your next di
Event Details
Light but rich, elegant yet simple: no one does seasonal cooking quite like the French. In this hands-on class, we'll learn to meld classic French techniques with the best ingredients Louisiana has to offer. Together, we'll cook a three-course feast fit for your next dinner party, placing special emphasis on peak-season local produce and gulf seafood. Then, we'll sit down to eat our dishes in a family-style dinner with Chef Devillier. You'll walk away from this class with a foolproof yet luxurious fish cooking method, ratios for a standard (and infinitely adaptable) vinaigrette, and tips for using natural starches to make creamy vegetable dishes -- no cream needed.
About the Instructor
Chef Justin Devillier is the chef/owner of La Petite Grocery, Balise Tavern, and Justine in New Orleans, and the 2016 James Beard Award winner for Best Chef: South. He was raised in California, where he fished in the summer and went diving for lobsters in the fall and winter. This bounty of local seafood inspired him to enter the culinary industry, and in 2003, his career brought him to New Orleans. He cooked in the kitchens of Bacco, Stella and Peristyle, where he learned the intricacies of French cuisine from his mentor, Chef Anne Kearny-Sands. In 2004, he joined the team at La Petite Grocery as a line cook and worked his way up to chef/owner by 2010. He and his wife, Mia, have since opened Balise Tavern and Justine, and he still spends his free time fishing and hunting.
FAQs
When is check-in?Class begins promptly at 6pm. As a courtesy to other guests, please plan to arrive 15 minutes beforehand to allow time for the check-in process. The NOCHI Cafe by Gracious, located in our lobby, also offers a happy hour beginning at 3pm in case you'd like to arrive earlier for bites and drinks.
What are my transportation/parking options for getting to and from the event?You will find ample street parking and several paid parking lots in the blocks surrounding NOCHI. The streetcar also runs directly outside our building!
What should I wear? Do I need to bring anything?We’ll have an apron for you, but we still suggest wearing clothes that will keep you comfortable while you roll up your sleeves and get cooking. Please also wear closed-to
About the Instructor
Chef Justin Devillier is the chef/owner of La Petite Grocery, Balise Tavern, and Justine in New Orleans, and the 2016 James Beard Award winner for Best Chef: South. He was raised in California, where he fished in the summer and went diving for lobsters in the fall and winter. This bounty of local seafood inspired him to enter the culinary industry, and in 2003, his career brought him to New Orleans. He cooked in the kitchens of Bacco, Stella and Peristyle, where he learned the intricacies of French cuisine from his mentor, Chef Anne Kearny-Sands. In 2004, he joined the team at La Petite Grocery as a line cook and worked his way up to chef/owner by 2010. He and his wife, Mia, have since opened Balise Tavern and Justine, and he still spends his free time fishing and hunting.
FAQs
When is check-in?Class begins promptly at 6pm. As a courtesy to other guests, please plan to arrive 15 minutes beforehand to allow time for the check-in process. The NOCHI Cafe by Gracious, located in our lobby, also offers a happy hour beginning at 3pm in case you'd like to arrive earlier for bites and drinks.
What are my transportation/parking options for getting to and from the event?You will find ample street parking and several paid parking lots in the blocks surrounding NOCHI. The streetcar also runs directly outside our building!
What should I wear? Do I need to bring anything?We’ll have an apron for you, but we still suggest wearing clothes that will keep you comfortable while you roll up your sleeves and get cooking. Please also wear closed-to
