Holiday Fare, New Orleans Style in December with Free Chefs’ Cooking Demos

Throughout the month of December, French Quarter Festivals, Inc. (the organization that produces the French Quarter Fest and Satchmo SummerFest) invites visitors and locals alike to partake in some of the city’s marquee holiday food fare, and its sizzling secrets, at the Christmas New Orleans Style Chefs’ Holiday Cooking Demonstrations (CNOSCHCD) series in the historic French Market.


Reveillon Christmas recipes shared at New Orleans Style Cooking Demos throughout December.

Anyone who’s strolled through the historic French Market on the eastern edge of the French Quarter on a Friday, Saturday or Sunday afternoon, at any time of year, has likely enjoyed some authentic New Orleans nosh created live before their eyes (and noses) at one of the many free cooking demonstrations there. You may have even caught OffBeat‘s own Food Editor, Elsa Hahne, on the third Friday of each month interviewing local musicians live for her column, The Gravy, on the Market Fare Stage while they share some of their secret recipes and demos. But when the winter holidays roll around, you can imagine all the extra savory goodness that lives within New Orleans’ rich Christmas cooking traditions.  And French Quarter Festivals, Inc. offers up the stories and techniques behind some of New Orleans’ favorite holiday recipes every Tuesday through Friday from December 3-20.

Established in 1985, “Christmas New Orleans Style” (CNOS) is a month-long collaboration between French Quarter Festivals, Inc. (FQFI) and the New Orleans Tourism Marketing Corporation (NOTMC). Over the past 29 years, CNOS has featured multitude of holiday events around the city exhibiting New Orleans-style holiday spirit. Cooking demonstrations at the Market Fare Stage in the French Market are a highlight of CNOS programming, a schedule that also includes holiday concerts at St. Louis Cathedral, Papa Noël discounts from 50 hotels and bed and breakfasts, Reveillon menus from New Orleans’ restaurants, living history and holiday home tours, and more.


Galatoire's chef Michael Sichel is one of 12 masters to present.

Guests at the Chefs’ Holiday Cooking Demos will enjoy food samplings and restaurant recipes from acclaimed chefs such as: Brigsten’s Frank Brigtsen, Dickie Brennan’s Steakhouse’s Alfred Singleton, Galatoire’s “33” Bar and Steak’s Michael Sichel, Upperline Restaurant’s Dave Bridges, Kingfish Kitchen and Cocktails’ Greg Sonnier, and Arnaud’s Tommy DiGiovanni.  This year’s cooking demonstrations take place at the festive and historic French Market, in the Market Fare Stage, located midway between Ursulines and Governor Nicholls Streets. Cooking demonstrations begin at 2 p.m. and last approximately 45 minutes. Demonstrations are free and open to the public. More Info:


Christmas New Orleans Style Chefs’ Holiday Cooking Demonstrations 2013 Schedule

·         Tuesday, December 3:  @ Galatoire’s “33” Bar and Steak

Lobster Maison – Chef Michael Sichel

·         Wednesday, December 4: @ Brigtsen’s

Oyster Chowder with Bacon & Fennel – Chef Frank Brigtsen

·         Thursday, December 5: @ Muriel’s Jackson Square

Pan Seared Scallops with Quinoa, Grapefruit & Orange in Peppers Gastrique & Louisiana Citrus Butter Sauce – Chef Gus Martin

·         Friday, December 6: @ Upperline Restaurant

Turtle Soup au Sherry – Chef Dave Bridges

·         Tuesday, December 10: @ Café Degas

Seared Crawfish Ravioli with Spinach & Brandy Mushroom Duxelles with a Lemon Beurre Blanc – Chef Grant Rushing

·         Wednesday, December 11: @ Kingfish Kitchen & Cocktails

Daube Glace tossed in German Spaetzle Dumplings – Chef Greg Sonnier

·         Thursday, December 12: @ Arnaud’s

Pan Seared Center Cut Pork Chop with Rosemary Jus and Oyster Dressing –Chef de Cuisine Tommy DiGiovanni

·         Friday, December 13: @ Tujague’s

Tuna Maque Choux, Fresh Seared Yellowfin Tuna Topped with Sweet Corn Chow Chow & Lemon Vinaigrette – Executive Chef Richard Bickford

·         Tuesday, December 17: @ Dickie Brennan’s Steakhouse

Lobster, English Pea & Romano Risotto, Saffron Crème Fraîche – Chef Alfred Singleton

·         Wednesday, December 18: @ Broussard’s

Rabbit Rillettes Marsala Fig Marmalade, Strawberry Balsamic Jam – Executive Chef Guy Reinbolt

·         Thursday, December 19: @ Bourbon House

Louisiana Sweet Potato Spice Cake with Molten Eggnog Center & Bourbon Gelato – Pastry Chef Sara Toth

·         Friday, December 20: @ Palace Café

Grilled Gulf Fish Panzanella – Sous Chef Jason Ameen