It is never too late to learn new things.
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.
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!)
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