Sunday Brunch is an all-day affair in the Big Easy. Many of the city’s most famous restaurants, such as Brennan’s and Commander’s Palace, have been hosting elaborate Sunday brunches for decades. Come learn how to prepare some of the many delicious dishes found on the brunch menus of the city’s best restaurants.
We’ll start with the Cafe du Monde’s famous Beignets, which are basically otherworldly French doughnuts, to send the brunch off in a sweet direction. Then we’ll focus on gold old-fashioned Shrimp Remoulade, a popular chilled salad with a spicy dressing, and the elegant Eggs Sardou- poached eggs atop spinach-stuffed artichokes. You’ll learn how to perfect a classic Hollandaise sauce as we take you step-by-step, plus you’ll hear about a fool-proof method to make Hollandaise at home. We’ll round off our tasty learning experience by finishing with a glorious, rum-soaked Bananas Foster Bread Pudding.
Bottoms up—no NOLA brunch would be complete without a cocktail. The classic Brandy Milk Punch will get you in the mood to Laissez le Bon Temps Roulez!
Recipes:Beignets, Shrimp Remoulade, Eggs Sardou, Bread Pudding Soufflé, Brandy Milk Punch
Class Type: Individual, hands-on cooking class
Class Notes:Learn how to make beignets like the famous New Orleans Café du Monde!
Emily Elliot Casey
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882 and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country but especially harbors a soft spot for the American South. When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor and looks forward to opening her own restaurant sometime in the future.