Food Heritage Stage
Pages
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- 1997 Food Heritage Stage - Crawfish Spring rolls, Stuffed Mustard Greens
- Panel #1: 11am- Chef Hallman Woods of Le Rosier prepares Crawfish Spring Rolls with Etouffe Beurre Blanc; Panel #2: 12pm- Chef Tom Weaver of Christians prepares Crawfish and LA Popcorn Stuffed Mustard Greens.
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- 1997 Food Heritage Stage - Gumbo, BBQ Shrimp
- Panel #1: Chefs Daniel Bonnot and Gerald Pierce of Bizou Restaurant prepare gumbo ; Panel #2: Chef Jamie Shannon of Commander's Palace prepares BBQ Shrimp.
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- 1997 Food Heritage Stage - Lemon Grass Beef Sandwich, Nutria
- Panel #1: 3pm- Chef Minh Bui of Lemon Grass prepares Lemon Grass Beef Sandwich ; Panel #2: 4pm-Chef Mark Becker of Mystic Krewe of Nutria prepares Nutria Sauce Piquante.
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- 1997 Food Heritage Stage - Paella, Gumbo
- Panel #1: 11am- Chef Adolfo Garcia of Adolpho's prepares a traditional paella ; Panel #2: 12pm- Chef Richard Stewart of the Gumbo Shop prepares Gumbo Z'Herbes (a traditional Latin vegetarian gumbo)
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- 1997 Food Heritage Stage - Portobello Mushroom Grillades, Stuffed Eggplant Soup
- Panel #1: Chef Devlin Roussel of Chicory Farms Cafe prepares Portobello mushroom grillades ; Panel #2: Chefs Peter and Gino Sclafani of Sclafani's Restaurant prepare stuffed eggplant soup ; Panel #3: Chef Anne Kearney of Peristyle Restaurant prepares pozole
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- 1997 Food Heritage Stage - Roasted Duck, Wild Mushroom Velutte, Red Beans, Fried Green Tomatoes
- Panel #1: 2pm- Chef Kim Kringlie of the Dakota Restaurant prepares Roasted Duck with Wild Mushroom Velutte ; Panel #2: 3pm-Chef James Batiste of Courtney's Deli prepares Red Beans ; Panel #3: 4pm- Chef Richard Benz of Upperline prepares Fried Green Tomatoes with shrimp remoulade.
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- 1997 Food Heritage Stage - Seafood Gumbo, Nutria
- Panel #1: Chef Andrea Apuzzo of Andrea's restaurant prepares LA seafood ; Chefs Rachel Hebert and Leah Mistich of Soops Seafood prepare seafood gumbo ; Mark Becker of the Mystic Krewe of Nutria prepares Nutria sauce piquante.
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- 1998 Food Heritage Stage - Crawfish Ravioli, Strawberry Pecan Shortcake
- Panel #1: 2:15- Chef Haley Gable of BACCO prepares crawfish ravioli. ; Panel #2: 3:14- Chef Miss Ruby Wilkenson of The Bombay Club prepares crawfish etoufee. ; Panel #3: 4:15- Chef Anne Dunbar of Anna Banana's prepares Strawberry Pecan Shortcake.
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- 1998 Food Heritage Stage - Crawfish Bisque, BBQ Shrimp, Spaghetti with Nutria
- Panel #1: 2:15- Chef James Shannon of Commander's Palace prepares Crawfish Bisque. ; Panel #2: 3:15- Chef Michelle McRainy of Mr. B's Bistro prepares BBQ Shrimp. ; Panel #3 4:15- Chef Mark Becker of Mark and Kim's Kitchen prepare Spaghetti with Nutria Sauce.
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- 1998 Food Heritage Stage - Crawfish Fettuccine, Shrimp Croquettes, Seared Tuna with Fried Oysters
- Panel #1: 11:15- Chef Enola Prudhomme of Enola Prudhomme's Cajun Cafe prepares Andouille/Crawfish Fettuccine. ; Panel #2: 12:15- Chef Anne Kearney of Peristyle's Restaurant prepares Pan-Seared Shrimp Croquettes with Red Onion Marmalade. ; Panel #3: 1:15- Chef Rob Mitchell of Gautreau's prepares Seared Tuna with Fried Oysters
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- 1998 Food Heritage Stage - Duck Sausage, Eggplant Soup, Gumbo
- Panel #1: 2:15- Chef Pete Giovenco and Gina Giovenco prepare duck sausage. He also discusses local LA sausage; Panel #2: 3:15- Chef Peter Sclafani of Sclafani's Rest. prepares Eggplant Soup. Panel #3: 4:15- Chef Susan Murphy of Cajun Cooking School prepares Shrimp and Okra Gumbo with Popcorn Shrimp.
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- 1998 Food Heritage Stage - Eggplant Delight, Crawfish Cakes, Pasta Mediterranean
- Panel #1: 11:15- Randy Barlow of Kelsey's Restaurant prepares Eggplant Delight. ; Panel #2: 12:15- Tom Weaver from Christian's Restaurant makes Crawfish Cakes. Panel #3: 1:15- Chef Goffredo Fraccaro of La Riviera Restaurant and Chris Kerageorgio of La Provence prepare Pasta Mediterranean. (continues on 009.1998.014)