Wednesday, Mar 20, 5-8 PM

The Louisiana Series: Into the Gumbo Pot


A pot of rich, deeply flavored stew laden with seafood, sausage, or a garden’s worth of greens is a universal currency, and that makes the gumbo cook something of an ambassador (or, maybe, a magician). We’ll take a deep dive into the ubiquitous Louisiana dish’s heritage in French, Spanish, German, and Choctaw foodways and look at how it continues to evolve across cultures and seasons. As in any good gumbo, we’ll start with roux—how to make one that’s always dark but never burned, and why exactly it’s so essential—and learn more about the use of filé, okra, and more. Because you can’t have gumbo without rice, you’ll also learn how to make a flavorful, foolproof pot that’s sure to become a mainstay in the rest of your (non-Cajun) cooking. We're sorry, but this class has sold out! Please contact us if you'd like to be added to a waitlist. About the Instructor Before Chef Frank Brigtsen and his wife, Marna, opened Brigtsen’s Restaurant in 1986, he cooked at Commander’s Palace and K-Paul’s, where he earned his stripes as a master of New Orleans cuisine. Since then, he has won a James Beard Award as Best Chef: Southeast and been named Chef of the Year by New Orleans magazine; more recently, in 2016, Brett Anderson named Brigtsen’s one of the Top Ten Restaurants in New Orleans. Chef Frank shares his passion and expertise through teaching and has led cooking classes for over 15 years. (He’s NOCCA’s inaugural Chef-in-Residence!) 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 for the kitchen and tie your hair back if it’s long. Apart from that, we’ll have all the equipment you need! 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. 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!