Mardi Gras Gumbo

The Art of Cooking with Chef Peter Glatz

Create a classic gumbo just in time to celebrate Mardi Gras!

Supplies

Please bring the following supplies to class:

• A sharp knife

• An apron 

Instructor

After a distinguished 40-year career as a dentist, Peter Glatz embarked on a new chapter at age 66, reinventing himself as a chef. Over seven years, he has gained experience in acclaimed kitchens such as Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch (named "America’s Best New Restaurant" in 2018 by Bon Appétit), and Spoon and Stable in Minneapolis, led by James Beard award winner Gavin Kaysen. Most recently, he worked as a fermentation specialist in the Research and Development Lab at Sean Brock's Audrey Restaurant, which Esquire recognized as one of the "Top 10 New Restaurants" in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery.

His culinary endeavors have been highlighted in a mini-documentary on NBC’s Today Show and in articles in Bon Appétit Magazine and the Washington Post.