Food Heritage Stage
Pages
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- 1995 Food Heritage Stage - Alligator, Dirty Rice and Chicken
- Panel #1: 3:00- Chef Patrick Mould, a consulting Cajun chef from Lafayette Louisiana, prepares Fried Alligator and Alligator Sauce Piquant ; Panel #2 4:00- Chef Austin Leslie of Basin Street Restaurant prepares Dirty Rice and Chicken.
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- 1995 Food Heritage Stage - Crab Cakes, German Potato Pancakes, Bread Pudding
- Panel #1: Kevin Graham of Grahams prepares Crab Cakes and Tartar Sauce. ; Panel #2: Keith Wismar of Cooking Fame prepares German Potato Pancakes. ; Panel #3: 4:00- Chef Susan Murphy of Cooking Cajun and Creole Delicacies prepares Bread Pudding with Amaretto Sauce.
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- 1995 Food Heritage Stage - Crawfish Beignets, Seafood Gumbo
- Panel #1: Chef Daniel Bonnot of Chez Daniel prepares Crawfish Beignets. ; Panel #2: Chef Susan Murphy prepares Seafood Gumbo.
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- 1995 Food Heritage Stage - Crawfish Curry, Pizza
- Panel #1: Chef Susan Spicer of Bayona Restaurant prepares crawfish curry ; Panel #2: Tom Fitzmorris (restaurant writer / critic / chef) prepares pizza in a frying pan. He talks about how to make pizza dough with bread flour and how to make tomato sauce from Chef Andrea's recipe.
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- 1995 Food Heritage Stage - Grilled Chicken, Roasted Duck
- Panel #1: 11:15- Chef Albert Pierre of The Praline Connection prepares grilled chicken with hot pepper sauce. ; Panel #2: 12:00- Chef Kim Kringide of Dakota Restaurant prepares roasted duck & wild rice veloute. ; Panel #3: 1:00- Ms. Ora Holmes prepares stuffed bell peppers
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- 1995 Food Heritage Stage - Jambalaya, Apple Pie
- Panel #1: Joe Cahn of The New Orleans School of Cooking prepares jambalaya with a discussion of New Orleans culinary traditions. ; Panel #2: Charmine Neville cooks deep dish apple pie.
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- 1995 Food Heritage Stage - Lamb, Crabmeat Ravioli
- Panel #1: 1:00 - Chef Horst Pfeiffer of Bella Luna prepares thyme encrusted lamb with garlic mashed potatoes and vegetable kabobs ; Panel #2: 2:00 - Chef Goffredo Fraccaro of La Riviera prepares crabmeat ravioli ; Panel #3: 3:00 - Gino and Peter Sclafani of Sclafanis's Restaurant. Discussion of Sclafani restaurant heritage and creole Italian cuisine. Preparation of Pasta Jambalaya
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- 1995 Food Heritage Stage - Nutria Etouffee
- Panel #1: 4:00- Chef Mark Becker of the National Wildlife Federation prepares Nutria Etouffee and Mystic Herd of Nutria.
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- 1995 Food Heritage Stage - Oysters Rockefeller Bisque, Gumbo
- Panel #1: 11:00- Jeff Levi, Vendor, prepares Oysters Rockefeller Bisque. ; Panel #2: 12:00-Gerry Amato of Mother's prepares Gerry's Gumbo ; Panel #3: 1:00- Chef Richard Stewart of The Gumbo Shop, Gumbo Z'Herbes.
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- 1995 Food Heritage Stage - Pasta, Rabbit
- Panel #1: Chef Andrea Apuzzo of Andrea's Restaurant prepares fresh pasta ravioli with tomato sauce. ; Panel #2: Greg Sonnier of Gabrielles explains what quality of rabbit to buy, how to butcher it, debone it and various methods of cooking the different parts. He prepares the rabbit by cooking it paneed style with a cornmeal seasoned flour.
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- 1995 Food Heritage Stage - Pralines, Gumbo
- Panel #1: 11:00- Loretta Harrison of Loretta's Pralines (and helper Wanda) prepare pralines. ; Panel #2: 12:00- Chef Bang of Dempsey's Restaurant prepares a gumbo entitled Gumbo What the Heck.
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- 1995 Food Heritage Stage - Seafood
- Captain George boils seasoned shrimp and oysters, filets and grills a redfish.