Great Food. Great Price. Great Cause.

Mary Ann Fitzmorris December 05, 2019 21:20 Happenings

If you have passed NOCHI. (New Orleans Culinary & Hospitality Institute) at the corner of Carondelet and Howard Avenue) and wondered about it, there is a good reason to go in and have a look at it Friday. The Culinary Arts and Baking and Pastry Arts students are nearing the end of their 100-day certification, and they would like to test their skills. Tanchi Kitchen, a pop-up restaurant serving a three-course prix-fixe lunch on Friday will be operated solely by the students. It's a good chance for the community to meet the people who will soon be cooking for them and serving them. All proceeds from the lunch will go to the NOCHI scholarship fund. Tickets are $30.

The name derives from the pre-colonial Native American culture and ancestral foodstuffs. The menu is below:

MENU:

STARTERS:

Bayou Pozole | rabbit, trinity, hominy

Banaha Tamale | red beans, oaxacan cheese, pecans, mole sauce

Gator and Waffles | fried gator, cornbread waffle, chili butter, maple syrup

Forager's Salad | delicate greens, grape vinaigrette, spiced nuts and seeds

Autumn Squash Salad | acorn, delicata, pumpkin, satsuma vinaigrette, crispy duck ham

ENTREES:

The Three Sisters | butternut, pintos, crispy hominy, kale, grains, sunflower tahini

Spiced Venison Loin | amaranth risotto, wilted swiss chard, wojabi berry sauce

Game Tacos | fried rabbit, duck confit, grilled gator, persimmon salsa, pickled chayote

Grilled Redfish | corn maque choux, savory crawfish sauce, charred scallion

Shrimp Houma | creamy stone-ground grits, smoked tomato butter, pole beans

DESSERTS:

Beignets | honey ice cream, wojabi

Wild Rice Pudding | cranberry apple compote, pecan "leaves"

Butternut Squash Crème Brulee | sassafras ice cream, orange

Sweet Potato Tart | whipped maple, coffee

Warm Chocolate Tamale | pumpkin ice cream, chili caramel, corn brittle

 

Cocktails, sodas, and coffee/espresso are all available a la carte

Tanchi Kitchen Pop-up at NOCHI

Thursday, December 5th, 11am

For tickets: