Press Street Station to Host 'Consider the Oyster' Dinner with Chef Frank Brigtsen

Press Street Station hosts "Consider the Oyster" dinner with Chef Frank Brigtsen, Two Girls One Shuck, and the NOCCA Culinary Arts program on January 12, 2017.

The dinner, inspired by M.F.K. Fisher's famous book, features four courses of oyster dishes.

Tickets are available at NOCCAInstitute.Eventbrite.com. In conjunction with Chef Frank Brigtsen, Two Girls One Shuck, and NOCCA's Culinary Arts program, Press Street Station hosts a four-course oyster dinner inspired by M.F.K. Fisher's acclaimed book, Consider the Oyster.
The dinner will be held in Press Street Station (5 Press Street) on Thursday, January 12 at 6pm, with proceeds benefiting NOCCA's Culinary Arts program, where Brigtsen is a faculty member. Tickets are $125, inclusive of wine pairings, tax and gratuity. Tickets can be purchased at NOCCAInstitute.Eventbrite.com or by calling 504 940 2808. Seating is very limited.

The evening will feature a menu developed by Becky Wasden of Two Girls One Shuck and Frank Brigtsen of the famed Brigtsen's Restaurant, executed and served by NOCCA's Culinary Arts program, led by Chef Dana D'Anzi Tuohy and Chef Jessie Wightkin-Gelini. The courses each take their names from chapters of Consider the Oyster (including its nontraditional approach to spelling):

• Champagne Reception & Raw Bar "Love and Death Among The Molluscs"
• 1st Course - "R is for Oyster"
  • Oyster & Bacon en Brochette with Baby Spinach Caesar Salad & Roasted Peppers
• 2nd Course - "The Well-Dressed Oyster"
  • Baked Oyster Bienville and Baked Oyster LeRuth with Shrimp & Crabmeat
• 3rd Course - "A Supper to Sleep On"
  • Paupiette of Flounder with Mom's Oyster Dressing & Oyster Chowder Sauce with Fennel
• 4th Course - "Love was the Pearl"
  • Sweet Potato Bread Pudding with Pecan Praline Sauce

Proceeds from the dinner benefit NOCCA's Culinary Arts program, which offers a four-year course of study for high school students who aspire to be chefs. NOCCA's Culinary Arts program was developed in collaboration with Emeril Lagasse Foundation and supported by Johnson & Wales University, which has created the first-of-its-kind curriculum for high school students.

In classes concentrating on hands-on training and technique, students are provided the opportunity to work side by side with leading master chefs who serve as professional mentors while delivering all aspects of curriculum. Students are treated like young professionals and held to high expectations in basic cooking techniques, uniform standards, sanitation, and growth of skill set.

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