Upcoming Events at NOCHI
Description
A pot of rich, deeply flavored stew laden with seafood, sausage, or a garden’s worth of greens is a universal currency, and that makes the gumbo cook something of an ambassador (or, maybe, a magician). We’ll take a deep dive into the ubiquitous Louisiana dish’s heritage
Event Details
A pot of rich, deeply flavored stew laden with seafood, sausage, or a garden’s worth of greens is a universal currency, and that makes the gumbo cook something of an ambassador (or, maybe, a magician). We’ll take a deep dive into the ubiquitous Louisiana dish’s heritage in French, Spanish, German, and Choctaw foodways and look at how it continues to evolve across cultures and seasons. As in any good gumbo, we’ll start with roux—how to make one that’s always dark but never burned, and why exactly it’s so essential—and learn more about the use of filé, okra, and more. Because you can’t have gumbo without rice, you’ll also learn how to make a flavorful, foolproof pot that’s sure to become a mainstay in the rest of your (non-Cajun) cooking.
About the Instructor
Before Chef Frank Brigtsen and his wife, Marna, opened Brigtsen’s Restaurant in 1986, he cooked at Commander’s Palace and K-Paul’s, where he earned his stripes as a master of New Orleans cuisine. Since then, he has won a James Beard Award as Best Chef: Southeast and been named Chef of the Year by New Orleans magazine; more recently, in 2016, Brett Anderson named Brigtsen’s one of the Top Ten Restaurants in New Orleans. Chef Frank shares his passion and expertise through teaching and has led cooking classes for over 15 years. (He’s NOCCA’s inaugural Chef-in-Residence!)
FAQs
When is check-in?Class begins promptly at 11am. As a courtesy to other guests, please plan to arrive 15 minutes beforehand to allow time for the check-in process.
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-toe shoes for the kitchen and tie your hair back if it’s long. Apart from that, we’ll have all the equipment you need!
What time do we eat?In most hands-on classes, we’ll devote approximately the first 2 hours to demo and hands-on cooking. After that, we’ll sit down together for a family
About the Instructor
Before Chef Frank Brigtsen and his wife, Marna, opened Brigtsen’s Restaurant in 1986, he cooked at Commander’s Palace and K-Paul’s, where he earned his stripes as a master of New Orleans cuisine. Since then, he has won a James Beard Award as Best Chef: Southeast and been named Chef of the Year by New Orleans magazine; more recently, in 2016, Brett Anderson named Brigtsen’s one of the Top Ten Restaurants in New Orleans. Chef Frank shares his passion and expertise through teaching and has led cooking classes for over 15 years. (He’s NOCCA’s inaugural Chef-in-Residence!)
FAQs
When is check-in?Class begins promptly at 11am. As a courtesy to other guests, please plan to arrive 15 minutes beforehand to allow time for the check-in process.
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-toe shoes for the kitchen and tie your hair back if it’s long. Apart from that, we’ll have all the equipment you need!
What time do we eat?In most hands-on classes, we’ll devote approximately the first 2 hours to demo and hands-on cooking. After that, we’ll sit down together for a family
