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Christmas New Orleans Style Holiday Cooking Demonstrations

November 18, 2013 Destination North America No Comments Email Email

Visitors and locals can learn culinary secrets from several Reveillon chefs at the Christmas New Orleans Style Chefs’ Holiday Cooking Demonstrations located at the Market Fare Stage in the French Market.

Guests 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.  Demonstrations are free and open to the public.

Chefs’ Holiday Cooking Demonstrations

This year cooking demonstrations take place at the festive and historic French Market, in the Market Fare Stage, located midway between Ursulines and Governor Nicholls Street. Cooking demonstrations begin at 2 pm and last approximately 45 minutes.

  • 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

Christmas New Orleans Style

Christmas New Orleans Style (CNOS) is a month-long collaboration between French Quarter Festivals, Inc. (FQFI) and the New Orleans Tourism Marketing Corporation (NOTMC).  Established in 1985, CNOS has helped the city establish itself as one the world’s top holiday destinations.Over the past 29 years, CNOS has featured multitude of holiday events around the city. Cooking demonstrations at the Market Fare Stage in the French Market, holiday concerts at St. Louis Cathedral, Papa Noël discounts from 50 hotels and bed and breakfasts, and Reveillon menus from New Orleans’ finest restaurants showcase New Orleans Christmas spirit.  Visitors can also partake in local, festive events including holiday home tours and Living History Characters in the French Quarter.
For more information about Christmas New Orleans Style or French Quarter Festivals, Inc. visit or

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