Tuesday, Sep 17, 6-9 PM

Burgers in Good Company with Adam Biderman


There are a lot of ways to go about making a burger, but arguably nobody's mastered it quite like Company Burger. Call it a science or call it an art (or, like us, call it both); they've gotten every detail down pat, from the freshly ground patties to their housemade buns, pickles, and rainbow spectrum of mayos. (The onion rings and sweet potato waffle fries are nothing to sneeze at, either.) In this hands-on class, let Adam Biderman guide you through a few styles -- from thick, juicy 7-ounce patties to CoBu's signature double grilled burger -- and master the chef-driven techniques behind this deceptively humble classic. Afterward, we'll sit down at the family table for a rowdy dinner complete with beer and milkshakes. Your prospects for cookouts and late-night snacks have never looked so good. About the Instructor Some chefs make their way to the kitchen from a completely separate career. But New Orleans native Adam Biderman has always been there. Since he was 17 years old, Biderman's been in the back of the house, working his way from his native New Orleans to Atlanta's Holeman & Finch Public House, where he worked for six years under 2007 Atlanta Rising Star Chef Linton Hopkins. While there, he learned all about burgers with cult followings -- the H&F burger was originally only available after 10pm, and they made only 24 a night -- and eventually brought this sage wisdom back home with him. In August 2011, after a stint working at Herbsaint, Adam opened The Company Burger's first location on Freret Street. Since then, his humble creation has made its way to "best of" lists from Food & Wine, Esquire, CNN, and the Times-Picayune, and CoBu has opened its second spot downtown. Details & FAQs Please wear closed-toe, no-slip shoes! Class will take place in a professional kitchen, and your safety and comfort are our top priority. Long hair should also be tied back. We'll have an apron for you, plus all the equipment you need. 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 is your cancellation policy?Tickets are refundable until 30 days before the class. If your plans change, we encourage you to sell or gift them to someone, as they are fully transferrable. We always do our best to accommodate last-minute cancellations but cannot guarantee refunds or credits if we're unable to fill your seat in class. 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 meal. Are there ID or minimum age requirements to enter the event?We absolutely love kiddos, but unless otherwise noted, most classes are designed with adults in mind. Enthusiasts younger than 16 years old must be accompanied by an adult. We serve alcohol to anyone age 21+ and will be checking IDs upon arrival. May I take photos during class?Feel free to document your experience with us and share it on social media with the hashtag #intheNOCHI! You can find us on Instagram @nochi_grams, on Twitter @nochi_tweets, or on Facebook. Please leave professional photography and video equipment at home. How can I contact the organizer with any other questions?Drop us a line!