Food Heritage Stage
Pages
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- 1996 Food Heritage Stage - Shrimp Stuffed Mirliton
- Panel #1: James Batiste of Courtney's Deli prepares Trout Margery ; Panel #2: Frank Brigtsen of Brigtsen Restaurant prepares Shrimp Stuffed Mirliton.
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- 1996 Food Heritage Stage - Smoked Salmon Beignets
- Panel #1: 11:00- Chef Sarah Albritton, Ruston LA, candied yams. ; Panel #2: 1:00- Chef Susan Spicer, Bayona, Smoked Salmon Beignets ; Panel #3: 2:00- Chef Daniel Bonnot, Chez Daniel, Apple Beignets.
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- 1996 Food Heritage Stage - Stuffed Mirlitons, Crawfish Etouffe
- Panel #1: 1:00- Chef Frank Brigtsen of Brigtsen's Restaurant prepares Stuffed Mirlitons. ; Panel #2: 2:00- Chef Andrea Apuzzi of Andrea's Restaurant prepares homemade pasta with fresh seafood. ; Panel #3: 3:00- Chef Daniel Bonnot of Chez Daniel and Bizou Restaurant prepares Mediterranean Fish. ; Panel #4: 4:00- Crawfish Etouffe- Chef Vernon Curry of Restaurant Des Famille prepares Crawfish Etouffe.
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- 1996 Food Heritage Stage - Stuffed Pork chops, Nutria
- Panel #1: 3:00- Chef James Baptiste of Courtney's Deli prepares Stuffed Pork chops. ; Panel #2: 4:00- Mark Becker of Mystic Crew Of Nutria prepares Nutria Taco.
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- 1996 Food Heritage Stage - Vietnamese Spring Rolls, Nutria
- Panel #1: 3-3:45- Chef Minh Bui of Lemon Grass Café prepares Vietnamese spring rolls. ; Panel #2: 4-4:45- Chef Mark Becker of Mystic Krewe of Nutria prepares nutria tacos.
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- 1996 Food Heritage Stage, Crawfish Bisque, Cheese and Mushrooms, Eggplant Soup
- Panel #1: 11:00, Chef Robert Bruce of Palace Café prepares Chicken Bon Femme. ; Panel #2: 12:00- Chef Tom Weaver of Christian's Restaurant (with assistants Kevin Maguire and Jared Summers) prepare Crawfish Bisque. ; Panel #3: 1:00- Chef Vaughn Perret of Chicory Farms prepares LA Cheese and LA Wild Mushrooms. ; Panel #4: 2:00- Chef Gino Sclafani of Sclafani's Restaurant prepares Stuffed Eggplant Soup.
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- 1997 Food Heritage Stage - Bouillabaisse, Paella
- Panel #1: Chef Greg Sonnier of Gabrielle's prepares Bouillabaisse ; Panel #2: Chef Angel Miranda of Lola's prepares paella.
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- 1997 Food Heritage Stage - Cajun Pretzel Crunch, Crawfish
- Panel #1: 1pm- Chefs Rope and Karen Shearman of Sugar Dolls Candies prepare Cajun Pretzel Crunch ; Panel #2: 2pm- Chef Goffredo Fraccaro of La Riveria Restaurant prepares Seashell Pasta with Crawfish.
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- 1997 Food Heritage Stage - Crawfish Bisque, Shrimp Remoulade
- Panel #1: 3pm- Chef James Batiste of Courtney's Deli prepares crawfish bisque ; Panel #2: 4pm- Chef Susan Murphy of Cooking Cajun Cooking School prepares shrimp remoulade.
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- 1997 Food Heritage Stage - Crawfish Cakes, Chicken Chasseaur, Cajun Chicken Fettuccine
- Panel #1: 12pm- Chef Gary Darling of Semolina prepares Crawfish Cakes ; Panel #2: 1pm- Chef Daniel Bonnot of Chez Daniel prepares Supreme of Chicken Chasseur ; Panel #3: 2pm- Chef Enola Prudhomme of Enola's Cajun Cafe prepares Heart Healthy Cajun Chicken Fettuccine.
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- 1997 Food Heritage Stage - Crawfish Etouffe, Glazed Pork Tenderloin, Shrimp Vermillion
- Panel #1: 1pm- Chef Robert Bruce of Palace Cafe prepares Crawfish Etouffe ; Panel #2: 2pm- Chefs Cynthia & Dickie Breaux of Café Des Amis prepare Glazed Pork Tenderloin ; Panel #3: 3pm Chef Jeff Levi of Food for Thought prepares Shrimp Vermillion ; Panel #4: 4pm-Chef Oscar and Miss Ruby of Miss Ruby's prepare Crawfish Etouffe.
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- 1997 Food Heritage Stage - Crawfish Salad, Strawberry jam, Crawfish Ravioli
- Panel #1: 3pm- Chef Agnes Bellet of Louis XVI prepares Crawfish Salad ; Panel #2: 11am- Lucy Mike of the LA Strawberry Growers Assoc. prepares Strawberry Jam ; Panel #3: 12pm- Chef Rob Mitchell of Gautreuxs prepares Crawfish Ravioli with Tasso Cream.