Summer Seafood Series: The Path to Perfect Fish, NOCHI, Tuesday, 16. July 2019

When you start with incredible seafood, it's not hard to make it shine... but the right cooking methods open the door to endless improvisation and innovation. This technique-driven hands-on class will pay equal attention to the classics—like lemony, brown butter-y meunière—and to new tricks you can keep up your sleeve, like the world's easiest/most impressive make-ahead appetizer (hint: it involves Cajun caviar) and a clever reimagining of ceviche. No matter your confidence level with fish cookery, you'll fine-tune your culinary intuition and learn how to spin Louisiana's amazing seafood into chef-caliber dishes year-round.


About the Instructor
Chef Jason Goodenough picked up a degree in Economics before his career took him into kitchens. He enrolled in the Culinary Institute of America in Hyde Park, NY, and traveled extensively to work under chefs such as Georges Perrier and Iron Chef Masaharu Morimoto -- defining experiences in his career. After he made the leap to New Orleans, he joined Emeril's NOLA in the French Quarter while honing his craft as a private chef. Naturally, the city inspired him and captured his complete devotion. In 2014, when he opened Carrollton Market as chef-owner, he created a space to bring to life his aesthetic of ingredient-driven, world-class contemporary Southern cuisine. To date, Carrollton Market remains a beloved, intimate neighborhood institution.

FAQs
When is check-in?Class begins promptly at 6pm. As a courtesy to other guests, please plan to arrive 15 minutes beforehand to allow time for the check-in process. The NOCHI Cafe by Gracious, located in our lobby, also offers a happy hour beginning at 3pm in case you'd like to arrive earlier for bites and drinks.
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. 
What is your cancellation policy?Tickets are always transferrable, and they are refundable until 30 days before the class. If your plans change, let us know and we will try to accommodate then. 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!

Tuesday, 16. July 2019, NOCHI, Summer Seafood Series: The Path to Perfect Fish

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