Food Heritage Stage
Pages
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- 1995 Food Heritage Stage - Shrimp, Crawfish Bisque
- Panel #1: Unknown cooking a dish with shrimp and a light colored gravy- possible name is Arthur. ; Panel #2: 3:00- James Baptiste of Courtney's Deli prepares Barbeque Shrimp. Panel #3: 4:00- Chef Kevin Davis of Arnauds prepares a Classic Crawfish Bisque.
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- 1995 Food Heritage Stage - Smothered Okra
- Panel # 1: 1:00- Wilbert Guillory of Creole Culture prepares Smothered Okra.
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- 1995 Food Heritage Stage - Smothered Rabbit, Alligator Stir Fry, Jambalaya
- Panel #1: Chef Frank Brightsen of Brightsen Restaurant prepares smothered rabbit with jalapeno-cheese grits ; Panel #2: Chef Tommy Wong of Trey Yuen Cuisine of China prepares alligator stir fry with mushrooms, onions, ginger, garlic. He uses a cooking technique called oil braising ; Panel #3: Amina Dada from Whole Foods Market prepares Creole vegetarian jambalaya.
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- 1995 Food Heritage Stage - Turtle Soup, Crawfish Robin
- Panel #1: Chef Tom Weaver of The Court of Two Sisters with assistant Michael Maguire prepare turtle soup. ; Panel #2: Chef Garey Darling of Semolina's makes a cold olive oil based crawfish remoulade and crawfish robin. Crawfish Robin is a dish based on Chef Lionel Robin's recipe in Henderson, LA. He developed a technique with crawfish tails where he packs and freezes them in cans in a sauce that he developed. Crawfish Robin uses cream, alfredo, garlic, seasoning
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- 1996 Food Heritage Stage - Carbonada Criolla, Turtle Sauce
- Panel #1: 3-3:45- Chef Laurent Gougneau of Tango Tango prepares Carbonada Criolla ; Panel #2: 4-4:45- Chef Chaya Conrad (pastry chef) and Kevin Davis of Arnaud's prepare Turtle Sauce Piquante.
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- 1996 Food Heritage Stage - Grilled Steak, Pralines
- Panel #1: 3:00- Chef Tom Fitzmorris Mr. Food prepares Grilled Steak with Rockefeller sauce. ; Panel #2: 4:00- Loretta Harrison of Loretta's Authentic Pralines prepares pralines.
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- 1996 Food Heritage Stage - Gumbo
- Panel #1: Chef Jamie Shannon of Commander's Palace prepares gumbo. ; Panel #2: Chef Enola Prudhomme prepares gumbo.
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- 1996 Food Heritage Stage - Italian Wedding Soup, Dirty Rice and Rabbit, Pasta
- Panel #1: 11:00- Chef Mike Merilli & Asst. Phillip Hanley of Gauthier's Market Café prepare Italian Wedding Soup and Chess pie ; Panel #2: 12:00 Chef Greg Sonnier of Gabbrielle Restaurant prepares Dirty Rice & Rabbit. ; Panel #3: 1:00- Chef Mike Fennelly of Mike's on the Avenue prepares BBQ Shrimp. Panel #4: 2:00-Chef Goffredo Fraccaro of La Riviera prepares pasta with calamari.
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- 1996 Food Heritage Stage - Oysters Rockefeller, Gumbo
- Panel #1 11:00- Chef Aaron Michael Ackerson and Chef Jeff Levi of Antoine's prepare Oysters Rockefeller Bisque. ; Panel #2: Chef Richard Stewart of The Gumbo Shop prepares Gumbo Z'Herbes.
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- 1996 Food Heritage Stage - Pan Fried Oysters, Seared Shrimp, Duck and Andouille Jambalaya
- Panel #1: 11:00- Chef Anne Kearney of Peristyle Restaurant prepares Pan Fried Oysters with fennel bacon relish. Panel #2: 1:00- Chef Horst Pfeiffer of Bella Luna Restaurant prepares Seared Shrimp with roasted corn, herb salsa and ancho aioli. ; Panel #3: 2:00- Chef Richard Benz of The Upperline Restaurant prepares Duck and Andouille Jambalaya.
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- 1996 Food Heritage Stage - Seafood Stuffed Eggplant, Mushrooms, Creole Sausage
- Panel #1: 11:00- Clarence Griffin & Judy Anderson of Anderson Caterers & Event Planners prepare Seafood Stuffed Eggplant Casserole. Panel #2: 12:00- Michael Brandt of Herman-Grima House prepares Mushrooms in Butter Sauce and Creole Sausage ; Panel #3: 2:00- Pete Giovence, Sausage Maker; Duck Sausage.
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- 1996 Food Heritage Stage - Shrimp Remoulade, Duck Sausage, Gumbo
- Panel #1: Chef Gary Darling of Semloina's prepares shrimp remoulade. ; Panel #2: Pete Giovenco of Deer sausage Seasoning Inc. prepares duck sausage. ; Panel #3: Susan Murphy of Cajun Cooking School prepares chicken and sausage gumbo.