Saturday, Sep 28, 10 AM-1 PM

Reimagining NOLA Desserts with Bronwen Wyatt


Bananas Foster and gooey bread pudding are as iconic in the New Orleans lexicon as gumbo, crawfish, and po-boys. Don't get us wrong -- we love a classic -- but what if we took a baby step back and brought new life to these old-fashioned mainstays? In this hands-on class, you'll learn to do just that with Bronwen Wyatt, one of our city's best, most imaginative sweet tooths. Flambeed bananas will give way to roasted plantains and orange blossom ice cream, scattered with a nutty, salty-sweet brittle; bread pudding will shake off its bourbon-soaked past to bring in tender seasonal fruits and a lighter, buttery custard. Together, we'll prepare every single component, mastering a handful of heavy-hitting pastry techniques along the way, and learn Bronwen's tips for restaurant-worthy presentation. Then, of course, we'll snarf it all down with a light lunch and champagne. About the Instructor Born and raised in Annapolis, Maryland, Bronwen Wyatt graduated from Tulane University with a degree in English and Fine Arts. After moving to Portland, Maine, in 2007, she took a job as a prep cook to cover her bills; however, it wasn't long before her lifelong passion for food fueled a career change into the culinary industry. Following a two-year stint in San Francisco, Bronwen returned to New Orleans, where she has overseen the pastry programs at James Beard-winning restaurants La Petite Grocery, Shaya, and Willa Jean. Recently, she has spearheaded the development of the pastry and dessert programs at Bacchanal and The Elysian Bar. Bronwen has been named one of the Top Five Pastry Chefs to Watch by the Times-Picayune's Brett Anderson, was nominated for Food & Wine's People's Best New Pastry Chef award, and was the first pastry chef to be named a Chef to Watch by Louisiana Cookin'. 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!