Emeril Lagasse Foundation is proud to announce the contribution of $1.5 million towards the New Orleans Center for Creative Arts Culinary Arts program. The new culinary arts center will include a professional kitchen, butchery and bakery, as well as a café that is open to the public.
The gift comes as NOCCA celebrates its 40th year of immersing young artists in Louisiana’s unique cultural heritage. It will be used to help complete construction of the NOCCA Forum, a campus expansion spearheaded by The NOCCA Institute, NOCCA’s nonprofit partner. The Forum adds more than 50,000 square feet of instructional, social, and administrative space to the NOCCA campus, which spans New Orleans’ Faubourg Marigny and Bywater neighborhoods.
The NOCCA Forum will primarily house two new, ambitious programs for young artists — one in Culinary Arts, the other an innovative academic curriculum. The fully renovated historic warehouse will also be home to the Press Street Station restaurant and 5 Press Gallery. Those new Institute initiatives support NOCCA and give the public a taste of the school’s acclaimed creative environment.
Press Street Station, a café from the NOCCA Institute, is now open for breakfast, lunch and dinner. It features a menu with produce fresh from the Press Street Gardens, another Institute educational and community project next door. Each month, specialty dishes created by students will be offered and products that they have created and baked are on sale every day. The Press Street Station is located at 5 Press Street between Chartres and Royal Street.
In addition, NOCCA’s Culinary Arts students are baking fantastic pies all year long. For February, they got into the Lenten spirit with a healthy, delicious Garden Galette, made with produce from The NOCCA Institute’s Press Street Gardens. Ingredients include roasted beets, turnips, shallots, garlic, fresh herbs, and shaved Manchego cheese, all served in flaky whole wheat crust. The students shared their recipe for this delicious pie below. Next up in March, Strawberry Limeade Crumble! Visit noccainstitute.com for more info.
1 cup +2 Tbl whole wheat pastry flour
1/4 tsp salt
1/2 cup butter, cubed
4 Tbl ice water
Blend flour and salt together in food processor. Add butter and pulse until coarse meal looking. Add the ice water and pulse until just mixed. Wrap in plastic and refrigerate at least 1 hour. Roll out into 12″ round.
1 large beet, roasted, peeled and sliced
1 large turnip, sliced and roasted
1 large carrot, peeled, sliced and roasted
3 cloves garlic, roasted
1/2 tsp fresh thyme, finely chopped
1/2 tsp fresh oregano, finely chopped
1/2 cup Manchego cheese, shredded
Smear roasted garlic in 9″ circle in center of rolled out crust. Season all roasted vegetables slices with extra virgin olive oil, salt and pepper. Layer vegetables with a sprinkle of cheese and chopped herbs until all vegetables are used. Drizzle top with a little EVOO and close up edges of galette by gently folding over about 1 1/2″ – 2″ of crust (the center will be open). Bake at 375 for about 15 – 20 minutes until golden brown, let cool and garnish with shaved Manchego if desired.