Lake Life Review

A Taste of New Orleans at PLAC

What a night! I joined about 60 other guests for the “A Taste of New Orleans” cooking class with Chef Brandon Muetzel at the Pearson Lakes Art Center (PLAC). Honestly, I had no clue what to expect—was this going to be a hands-on, apron-and-knife kind of deal, or was I just watching and eating? Spoiler: the tables were set like a fancy dinner party. Mystery solved. Watching, learning, and eating. Perfect.

I got there a little early, scribbled my name tag, and before I could blink, Jean Quinn, Culinary Director at PLAC, swept me off to my table with a flute of champagne in hand. Magical! I landed at the St. Peter table (each table named after New Orleans streets—so fun).

For the record, I didn’t bring an official #Along this time—tickets had been selling out faster than a plate of beignets at Café du Monde. Bob Kirschbaum, PLAC’s Executive Director, confirmed it: whether it’s a cooking class or a stage show, these events sell out fast. His tip? Grab your tickets early or, better yet, snag a $75 membership for discounts and first dibs. #PLACHack.

But here’s the thing—who needs one #Along when you can adopt a whole table of them? Enter #Along Tom, who’s been to these type of classes since the days of Chef Suzanne. He still uses her recipes today and quickly became our resident culinary professor. Then there were #Along Mary, #Along Carey, #Along Neal, and #Along Kitty—instantly turning my solo night into a lively dinner party.

The crowd was just as eclectic as the menu—guests from Iowa, Minnesota, Nebraska, Colorado, and even South Carolina. And technically Louisiana too, since Chef Brandon Muetzel (our fearless leader) grew up in Iowa but now calls New Orleans home.

Chef Brandon is the real deal. After graduating from the University of Iowa, he headed south to dive headfirst into the city’s food scene, cooking alongside legends and serving celebrities. His resume is stacked, but honestly, you don’t need to read it. Within five minutes of watching him, you just know: this guy is a legend.

The evening was a five-course masterpiece (menu on the sidebar). With Chef Brandon and Chef Kevin (“but call each other Johnny—long story”) running the show, it felt part cooking class, part comedy act, part dinner theater. What more could you ask for food and entertainment!

Also, before we jump into the actual menu. Check out all the swag the room had! Chef Brandon was like Santa and brought us all sorts of beads and decorations. Then after we all got them on, he said, “Do you know what beads mean to the New Orleans locals?” “TOURIST.” Haha! We all got a good laugh and so did he!

First Course: Elote

Chef didn’t demo it, but oh my goodness. I’ll admit—I was nervous about spice. My husband claims I think ketchup is spicy (NOT true… but table pepper? Maybe). Chef Brandon reassured us this would be the spiciest dish of the night, so I dove in. Verdict: a little tongue tingle, lots of flavor, taste buds happy dancing.

Second Course: Chicken and Andouille Gumbo

Cue my jaw hitting the table. Did you know a roux isn’t justbutter + flour for scalloped potatoes? (Shout-out to Mom for teaching me my one and only version.) Nope—gumbo roux uses oil and can go from blonde to chocolate-dark depending on how hot you cook it. Chef Brandon’s running commentary had us in stitches (“Now that we’re at the 20-minute mark… if you were actually making this at home…”). In reality, Chef Brandon was working his roux on minute three. He was also poking fun of himself, saying “whoa, we have some smoke.” In the meantime telling us how different oils have different smoke temperatures which then makes the roux light or dark. He kept saying, “Don’t worry, I am a professional,” whenever things were looking to go the wrong way. He was right! He was able to always turn it around and make it what it was suppose to be.

Meanwhile, #Along Tom was breaking down flavor chemistry at the table like a Food Network host. The gumbo itself? Absolute table favorite. We all “oohed” and “ahhed.”

The Salad Came Next

A refreshing mix of peaches, corn, blue cheese, arugula, balsamic glaze, and a little surprise jalapeño. Our table gave it two thumbs up while I shamelessly scraped my plate clean.

Then Came the Entrée: BBQ Shrimp

Chef teased us about Iowans not liking their food “looking back at them,” but each plate came with one shrimp head (for the full experience). #Along Tom insisted you have to suck the head—it’s where the flavor is. So, #Along Mary and I braved it, eyes closed. Mostly sauce, but hey, we did it! The shrimp was drenched in buttery, Worcestershire-heavy magic. #Along Tom and I were discussing as Chef Brandon was pouring in the Worcestershire into the sauce that it might have a strong Worcestershire flavor. We were pleasantly surprised how the butter balanced it out and it was just perfect!

Of course it was! Chef Brandon is a “professional!” No really, Chef Brandon is a true professional, no joking aside and such an entertainer too! I stand by my words in the beginning! He is a legend!

And Finally — Dessert

Bananas Foster. If you’ve never seen flames leap from a pan while cinnamon sparks like fireworks, you need to. Chef Brandon lit up the stage (literally), while walking us through his recipe, borrowed from the iconic Brennan family restaurants of New Orleans, who he worked for during most of his years in New Orleans. Warm bananas, rich syrup, melt-y ice cream… pure bliss. This dessert was the best ending ever!

The evening ran well past the “6–8 pm” time slot, but no one was complaining. Between the food, the laughs, the champagne, and Chef Brandon’s storytelling, nobody wanted to leave.

What a night. If you haven’t been to a PLAC culinary class yet, do yourself a favor—check out the upcoming lineup at www.lakesart.org/culinary. But hurry… tickets go faster than shrimp heads at #Along Tom’s table.

And if you want more information about Chef Brandon or have him cook for you at your next event, check him out at www.gardendistrictgem.com/culinarycontact.