It is never too late to learn new things.
The New Orleans food scene that we know today is the product of 300 years of brilliant cooks, beloved flavors, and shared techniques. Join us as we tip our hats to the past and feast in its honor. In this demonstration class, you’ll learn how to cook some of the fabled dishes that shaped our culinary legacy, including Corrine Dunbar’s oyster & artichoke appetizer and Christian’s Restaurant’s trout farci with garlic mayonnaise and fried parsley. You’ll also get the most delicious history lesson of your life: a chronicle of the restaurants we’ve loved and lost, replete with tidbits and trivia to bring them to life.
Food personality, host of the NPR-affiliated radio show Louisiana Eats!, teacher, and five-time author Poppy Tooker is passionate about food and the people who bring it to the table. Her motto is “eat it to save it,” and she has been recognized by the Times-Picayune, International Association of Cooking Professionals, Southern Living, and the Daughters of the American Revolution for her devotion to reviving New Orleans’ endangered culinary traditions. For over 30 years, her classes have blended history and tradition with food science, all while remaining eminently entertaining. As Food and Wine described it, “She may wear ceramic red beans in her ears and make finger puppets out of crawfish, but her class is certainly no joke. Rather, it compels you to take reams of notes so as not to forget a single nugget of her fascinating culinary wisdom.”
©2019 New Orleans Culinary & Hospitality Institute