Christmas New Orleans Style to feature chef demos in December_lowres

Frank Brigtsen will be demonstrating how to make oyster chowder as part of the Christmas New Orleans Style chef events in the French Market.

French Quarter Festival might be months away, but that's not keeping the organization from getting into the holiday spirit. As part of Christmas New Orleans Style, the organization (along with the New Orleans Tourism Marketing Corporation) is producing a series of chef demonstrations in the French Market during the month of December.


Those who enjoy spending time in the kitchen (or just love watching cooks practice their craft) should appreciate the series, which will run from December 3rd through the 20th. Twelve local chefs will take local foodies through some of their favorite dishes. And, in keeping with the spirit of holiday generosity, the demos will be free to the public, as will tasting portions of the featured fare.

The list of participating chefs is packed with familiar faces and classic dishes, kicking off with Galatoire's chef Michael Sichel preparing Lobster Maison and continuing with Frank Brigtsen (Oyster Chowder with Bacon & Fennel), Kingfish's Greg Sonnier (Daube Glace tossed in German Spaetzle Dumplings), Arnaud's Tommy DiGiovanni (Pan Seared Center Cut Pork Chop with Rosemary Jus and Oyster Dressing) and more.

Other participating cooks include Muriel's Gus Martin, Grant Rushing from Café Degas, Tujague's Richard Bickford, Alfred Singleton from Dickie Brennan's Steakhouse, Upperline's Dave Bridges, and Guy Reinbolt of the freshly reopened Broussard's. A detailed schedule for the series can be found here.

The demonstrations will take place at the French Market's Market Fare Stage, located midway between Ursulines and Governor Nicholls Street. Each will begin at 2 pm and last approximately 45 minutes.