Cooking: Creole/Acadian Cuisine with Chef Frank Brigtsen (session #2) Time: Saturday, June 29, 11am-4pm Instructor: Chef Frank Brigtsen Location: NOCCA, 2800 Chartres Street ABOUT THIS CLASS In this five-hour crash course on Creole and Acadian cuisine, James Beard Award-winning Chef Frank Brigtsen covers some of Louisiana’s most popular dishes. A few important notes: This is a hands-on cooking class, meaning the students will break into teams of two to three people and execute the recipes from start to finish, with guidance from Chef Frank and his assistants. Preparation of the recipes may include chopping, other knife work, stocks, pot-cooking, sauté, baking, frying, and roasting. Teams are encouraged to choose a recipe they are comfortable with. Students are encouraged to bring their own kitchen knives and other tools if available. Otherwise, they will be provided for you. Chef Frank will review the recipes with the class before teams are chosen. Execution of the recipes should take 2 – 2 ½ hours, followed by a casual, family-style meal. Menu: Crab & Corn Soup Shrimp Remoulade with Deviled Eggs and Guacamole Pan-Roasted Fish with Truffled Crabmeat Glaze, Asparagus, and Tomato Basil Concassé Pan-Roasted Pork Chop with Andouille Sweet Potato Hash and Blueberry Cane Vinegar Glaze Pecan Pie with Caramel Sauce Strawberry Shortcake Enjoy your class and thank you for supporting NOCCA! REQUIREMENTS Enrollment is limited to adults 18 and over. Participants should come dressed appropriately, with long-sleeve shirts, long pants (no skirts, please), and flat, non-slip, closed-toe shoes. No sandals or flip-flops. Long hair should be pulled back. This is an active class, so participants should be prepared for a fair amount of physical activity, including standing for long periods. ABOUT THE INSTRUCTOR Frank Brigtsen is at the forefront of a new generation of New Orleans chefs who are revitalizing Creole/Acadian cooking. Co-owner of Brigtsen's Restaurant with his wife, Marna, Frank has applied an inventive personal touch to seven years of training in classic Louisiana cooking under internationally acclaimed Chef Paul Prudhomme. Patrons praise his ability to ingeniously incorporate local ingredients into his unique menu, which changes daily. Frank utilizes his native New Orleans palate to create dishes that pay tribute to the traditions of Louisiana cuisine. Gene Bourg, writing as restaurant critic for The Times-Picayune, described Frank's interpretation of Creole/Acadian food as a "reaffirmation that Louisiana cooking is America's most durable and satisfying. Brigtsen's is now the place against which all other restaurants serving South Louisiana cuisine have to be measured." The reception he has received in the culinary community confirms Bourg's assessment. In 1988, Food & Wine named Frank "ONE OF AMERICA'S TOP TEN NEW CHEFS." In 1994, Frank was chosen "CHEF OF THE YEAR" in New Orleans magazine's annual poll of local chefs and restaurateurs. He also received the James Beard Award for "AMERICAN EXPRESS BEST CHEF: SOUTHEAST" in 1998. Critics have been equally quick to heap praise on Brigtsen's Restaurant. Gene Bourg, writing as restaurant critic for The Times-Picayune, gave Brigtsen's a "Five-Bean" (Superior) rating in both of his reviews. New Orleans restaurant critic Tom Fitzmorris rates Brigtsen's 94/100. Restaurant diners voted Brigtsen's "TOP CAJUN RESTAURANT" in the 2000 Zagat survey. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme. In 1980, Frank became the first Night Chef at K-Paul's Louisiana Kitchen when the restaurant began dinner service. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and the late K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986. Frank supports numerous charitable endeavors, including Share Our Strength's Taste of the Nation and the Chefs' Charity for St. Michael's School. He is a member of the American Culinary Federation. WAIVER, RELEASE, AND HOLD HARMLESS AGREEMENT By registering for this class ("the Activity"), which is offered by The NOCCA Institute, you represent, covenant, and agree, on behalf of yourself and your heirs, assigns, and any other person claiming by, under, or through you, as follows: 1. You acknowledge that participating in the Activity involves certain risks (some of which you may not fully appreciate), and that injuries, death, property damage or other harm could occur to yourself or others. You accept and voluntarily incur all risks of any injuries, damages, or harm which arise during or result from your participation in the Activity, including any associated travel, regardless of whether or not caused in whole or in part by the negligence or other fault of The NOCCA Institute, NOCCA, and/or its or their departments, trustees, affiliates, employees, officers, agents, or insurers ("Released Parties"). 2. You waive all claims against any of the Released Parties for any injuries, damages, losses, or claims, whether known and unknown, which arise during or result from your participation in the Activity, regardless of whether or not caused in whole or part by the negligence or other fault of any of the Released Parties. You release and forever discharge the Released Parties from all such claims. 3. You agree to indemnify and hold the Released Parties harmless from all losses, liabilities, damages, costs, or expenses (including but not limited to reasonable attorneys' fees and other litigation costs and expenses) incurred by any of the Released Parties as a result of any claims or suits that you (or anyone claiming by, under, or through you) may bring against any of the Released Parties to recover any losses, liabilities, costs, damages, or expenses which arise during or result from your participation in the Activity, regardless of whether or not caused in whole or part by the negligence or other fault of any of the Released Parties. 4. You have carefully read and reviewed this Waiver, Release, And Hold Harmless Agreement. You understand it fully, and you execute it voluntarily by registering for the Activity. This class is hosted by The NOCCA Institute, NOCCA's nonprofit support and advocacy organization. Proceeds support an array of programs for NOCCA students, faculty, and the community.