Upcoming Events at NOCHI
Description
Brunch has a way of turning every day into a celebration. No surprise it's embedded in New Orleans' DNA, and places like Commander's Palace have turned the tradition into something of an art form, complete with a brass band and cocktails. In this hands-on class, Command
Event Details
Brunch has a way of turning every day into a celebration. No surprise it's embedded in New Orleans' DNA, and places like Commander's Palace have turned the tradition into something of an art form, complete with a brass band and cocktails. In this hands-on class, Commander's chef Tory McPhail will teach us how to recreate it all at home (welllll, everything except the brass band). Like some of the best meals, this one starts with a cast iron skillet, which we'll use to cook melty-tender pork belly and sear it up nice and crispy... and then turn all that leftover flavor into an Eggs Sardou-inspired side dish. Together, we'll master and demystify the brunchtime basics—from perfectly poached eggs to flaky, from-scratch biscuits and silky hollandaise sauce—before sitting down to feast on our Southern Benedicts and the requisite brunch cocktails.
All participants will take home a seasoned Lodge cast iron skillet and a copy of Lodge's cookbook, A Skillet Full.
Thank you to Lodge Cast Iron, whose products we use in all our labs, for partnering with us on this class.
About the Instructor
Chef Tory McPhail was born and raised in a small town in Washington State, where he first fell in love with food. His experience has taken him into kitchens from London to the U.S. Virgin Islands, but he calls New Orleans home and has been the executive chef of Commander’s Palace since 2002. The James Beard Foundation has named him its Rising Star Chef as well as Best Chef: South, and can be spotted cooking on TV or at events around New Orleans, where he’s an active member of the food community. Picnic Provisions & Whiskey, his collaboration with Ti Martin and Darryl Reginelli, opened Uptown in summer 2018.
FAQs
When is check-in?Class begins promptly at 10am. As a courtesy to other guests, please plan to arrive 15 minutes beforehand to allow time for the check-in process.
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 comf
All participants will take home a seasoned Lodge cast iron skillet and a copy of Lodge's cookbook, A Skillet Full.
Thank you to Lodge Cast Iron, whose products we use in all our labs, for partnering with us on this class.
About the Instructor
Chef Tory McPhail was born and raised in a small town in Washington State, where he first fell in love with food. His experience has taken him into kitchens from London to the U.S. Virgin Islands, but he calls New Orleans home and has been the executive chef of Commander’s Palace since 2002. The James Beard Foundation has named him its Rising Star Chef as well as Best Chef: South, and can be spotted cooking on TV or at events around New Orleans, where he’s an active member of the food community. Picnic Provisions & Whiskey, his collaboration with Ti Martin and Darryl Reginelli, opened Uptown in summer 2018.
FAQs
When is check-in?Class begins promptly at 10am. As a courtesy to other guests, please plan to arrive 15 minutes beforehand to allow time for the check-in process.
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 comf
