Food Heritage Stage
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- 1998 Food Heritage Stage - Fish en Papillote, Veal Chipotle, Gumbo
- Panel #1: 2:15- Chef Greg Sonier of Gabrielle Restaurant prepares Fish en Papillote; Panel #2: 3:15- Chef Paul Miller of K-Paul Louisiana Kitchen prepares Veal Chipotle. Panel #3: 4:15- Chef Bryan Gowland; a school teacher cooking his Grandma's Chicken and Andouille Gumbo.
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- 1998 Food Heritage Stage - Fried Green Tomatoes, Buster Crabs, Shrimp Creole
- Panel #1: 2:15- Richard Benz of Upperline Restaurant prepares Crawfish Strudel in place of Fried Green Tomatoes. ; Panel #2: 3:15- Chef Michelle McRaney of Mr. B's Bistro prepares Buster Crabs. ; Panel #3: 4:15- Chef Susan Murphy of The Cooking Cajun Cooking School prepares Shrimp Creole with Popcorn Rice.
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- 1998 Food Heritage Stage - Gumbo, Peach Cobbler, Chicken Etouffe
- Panel #1: Richard Stewart of the Gumbo Shop prepares Gumbo Z'Herbes. ; Panel #2: Gary Darling and Greg Reggio of Semolinas prepare Pasta Diablo. ; Panel #3: Chef Stanley Jackson (food consultant) prepares Peach Cobbler, Chicken Etouffe.
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- 1998 Food Heritage Stage - Mussels, Gumbo, Arroz con Coco y Guandu
- Panel #1: 11:15- Classic French Cooking Chef Agnes Bellet of Louis XIV Rest. prepares mussels. ; Panel #2: 12:15- Chef Billy Brigtsen of Fleur de Lis prepares Okra and Mushroom Gumbo ; Panel #3: 1:15- Chef Aldolfo Garcia of Criolla's Restaurant prepares Arroz con Coco y Guandu.
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- 1998 Food Heritage Stage - Ratatouille Nicoise, Spaghetti Nutria
- Panel #1: 2:15- (continued from 009.1998.013) Fraccaro and Kerageorgiou finish the pasta Mediterranean. Panel #2: 3:15-Chef Chris Kerageorgiou of La Provence Restaurant prepares Ratatouille Nicoise. ; Panel #3: 4:15- Mark Becker of Mark and Kim's Kitchen prepares Spaghetti with Nutria Sauce .
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- 1998 Food Heritage Stage - Roux, Artichoke, Smoked Chicken
- Panel #1: Chef Poppy Tooker prepares a roux. ; Panel #2: Chef Clarence Griffin prepares Cream of Artichoke. ; Panel #3: Chef Gus Martin of The Palace Cafe prepares Smoked Chicken and Andouille Jambalaya and Homemade Root Beer.
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- 1998 Food Heritage Stage - Soup, Crawfish Beignets, Pasta Jambalaya
- Panel #1: 2:15- You Too Can Make Great Soup! Chef Marlene Paulson of Old Dog, New Trick Restaurant Prepares a vegetable/bean soup. ; Panel #2: 3:15-Chef Daniel Bonnot of Bizou's Rest. prepares Crawfish Beignets with Tartar Sauce. ; Panel #3: 4:15- Chef Marcus Hayes of Zachary's Restaurant prepares pasta jambalaya
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- 1998 Food Heritage Stage - Strawberries, Duck Salad, Catfish
- Panel #1: 11:15- Chef Lucy Mike King of the LA Strawberry Growers Association prepares strawberry desserts. ; Panel #2: 12:15- Chef Susan Spicer of Bayona Rest. prepares Five-Spice Duck Salad. Panel #3: 1:15- Chef Frank Brigtsen of Brigtsen's Rest. prepares Pan-fried Catfish Jalapeno Cheese Grits and black bean salsa.
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- 1998 Food Heritage Stage - Tuna Ceviche, Strawberry Jam, Soup
- Panel #1: 11:15- Dominique Macquet of Dominique's prepares Tuna Ceviche with soy-ginger sauce and tuna escabeche ; Panel #2: 12:15- Lucy Mike King of the LA Strawberry Growers Association prepares Strawberry Jam ; Panel #3: 1:15- John Folse of Lafitte's Landing Restaurant prepares crawfish, corn and potato soup.
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- 1999 Food Heritage Stage - BBQ Shrimp, Tuna Ceviche, Chicken Fricassee, Shrimp Creole
- Panel #1: Chef Haley Gabel of Bacco's Restaurant prepares BBQ Shrimp. ; Panel #2: 1:00- Chef Dominique Macquet of Dominique's Restaurant prepares Tuna Ceviche with Crawfish Aioli. ; Panel #3: 2:00- Chef James Batiste of Courtney's Deli prepares Chicken Fricassee. ; Panel #4: 3:00-Susan Murphy of The Cooking Cajun Cooking School prepares Shrimp Creole. ; Panel #5: 4:00- Chef Enola Prudhomme 0f Enola Prudhomme Cajun Cafe prepares Pork Chops with Ginger Snap Gravy.
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- 1999 Food Heritage Stage - Crawfish Bisque, Gumbo, Grilled Tuna
- Panel #1: 11:00- Poppy Tooker; a cooking teacher prepares crawfish bisque. Panel #2: Chef Richard Stewart of The Gumbo Shop prepares Gumbo Z'Herbes. Panel #3: 1:00- Chef Daniel Bonnot of Bijou's Restaurant prepares crawfish beignets. Panel #4: 2:00- Chef Agnes Bellet of Louis XVI Restaurant prepares Classic French Cuisine; a beet salad with grilled tuna.
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- 1999 Food Heritage Stage - Nutria
- Chef Mark Becker prepares Nutria Grand Marnier.