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
