Monday, Apr 22, 6-8 PM

The Louisiana Series: A Seafood Boil for All Seasons


It’s said that the Louisiana seasons are determined by seafood: we eagerly anticipate the arrival of gulf shrimp, crawfish, and blue crabs and celebrate accordingly with big boils that can feed a neighborhood. And when you learn how to become the boil master, you’ll start to notice your neighborhood—and circle of admirers—grow ever-larger. In this demonstration, you’ll learn how to get the boil going and how to time it just right for perfectly cooked seafood and all your favorite add-ins, like andouille links, corn on the cob, and other farm-fresh produce. Throw in some sliced French bread and easy compound butter and you’ve got yourself a party. About the Instructor A New Orleans native and product of the historic Treme community, Claude Davis has 18 years of experience in the food industry, where he has done research and development for some of the biggest packaged goods firms. He’s a patent award-winning Ph.D. chemist with a passion for the greatest chemistry experiment known to mankind: cooking! Claude shares his passion for cooking as a volunteer cook during disaster relief efforts, on cooking teams at local races and walks, via cooking demonstrations on live TV, and with a podcast teaching the steps of a crawfish boil. When he’s not whipping up new products and serving as an official spokesperson for Zatarain’s, Claude enjoys traveling with his family, playing and watching sports, and exercising his right to dine out and enjoy the culinary pleasures of New Orleans and beyond. FAQs When is check-in?Please plan to arrive 15 minutes before class begins so that you can check in at our front desk and start settling in. 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 and tie your hair back if it’s long. Apart from that, we’ll have all the equipment you need! Do I have to bring my printed ticket to the event?No! We'll be checking names on our guest list. Is my registration fee or ticket transferrable?Absolutely. Let us know if you have any questions. Is it OK if the name on my ticket or registration doesn't match the person who attends?That's fine! Just make sure they let us know upon check-in. Are there ID or minimum age requirements to enter the event?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!