Join The NOCCA Institute as we celebrate NOCCA’s new Culinary Arts program with a series of events called ART OF THE FEAST. From October 11 – 25, you’ll have the opportunity to sample dishes inspired by a NOCCA student, catch up on episodes of the long-lost TV series Frank’s Place about a fictional New Orleans restaurant, and even become a NOCCA student for two unforgettable afternoons. Find the full schedule of events at ArtOfTheFeast.com.
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COOKING CLASSES WITH CHEF FRANK BRIGTSEN & CHEF DANA D’ANZI TUOHY
When people tour NOCCA, their first response is usually, “I wish I could’ve gone to school here.” Well, now they can – at least for two very special afternoons! Join NOCCA’s outstanding Culinary Arts faculty for some hands-on work in NOCCA’s new Emeril Lagasse Foundation Culinary Arts Studio.
October 15, 1:00pm – 5:00pm
“Gourmet Gifts from the Kitchen” with Chef Dana D’Anzi Tuohy and Caroline Robert
In NOCCA’s Emeril Lagasse Foundation Culinary Arts Studio
Cost: $100 • Limited to 15 participants
Master five fantastic gifts for the holidays – or anytime! Gifts include:
• Three Cheese Straws (Bleu, Parmesan, and Cheddar)
• Homemade Honey Stout Mustard
• Bananas Foster Biscotti
• Black Pepper Cherry Jam
• Chicken Liver Pate
You’ll work alongside Chef Dana — former Chef de Cuisine at Emeril’s Delmonico in Las Vegas and former Pastry Chef at NOLA — to create each of these dishes, then watch as Caroline demonstrates some unique ideas to package your edible gifts, courtesy of Perch. Best of all, you’ll come home withsamples of the goodies you’ve made, as well as the recipes necessary to re-create them in your own kitchen.
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October 22, 1:00pm – 5:00pm
A Louisiana Holiday Feast with Chef Frank Brigtsen
In NOCCA’s Emeril Lagasse Foundation Culinary Arts Studio
Cost: $125 • Limited to 12 participants
Join one of New Orleans’ best-known chefs in making a full holiday meal, full of fantastic flavors and traditional Louisiana ingredients. The menu includes:
• Oyster Chowder with Bacon and Fennel
• Andouille Calas with Green Onion Dressing
• Satsuma Salad with Feta, Spiced Pecans, Pickled Red Onion, and Cane Vinegar Dressing
• Pan-Roasted Pork Tenderloin with Apple Cider Pan Gravy
• Roasted Autumn Vegetables
• Frank’s Award-Winning Pecan Pie with Homemade Whipped Cream
As with Chef Dana’s class above, you’ll help Chef Frank make (and eat!) these dishes – and you’ll leave with the recipes, too.