Food Heritage Stage
Pages
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- 1999 Food Heritage Stage - Oyster Toast, Crepes
- Panel #1: (continued from 009.1999.004) The very end of Oyster Toast from previous tape ; Panel #2:4:00- Chef John Harriss of Gautreaus prepares Crepes Three Ways: crepes with prosciutto and gruyer, crepes with spinach and crab meat and crepes suzette.
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- 1999 Food Heritage Stage - Rice Calas, Crawfish Croquettes, Soup de Poisson
- Panel #1: 11:00-Poppy Tooker (cooking teacher) prepares rice calas and grillades and grits. ; Panel #2: 12:00- Chef Michelle McRaney of Mr. B's Bistro prepares BBQ Shrimp. ; Panel #3: 1:00- Adolpho Garcia of RioMar prepares Crawfish Croquettes with Habanero Sauce. ; Panel #4: 2:00- Peter Giovenco prepares dick sausage. ; Panel #5: 3:00- Chef John Besh of Artesia Restaurant prepares Soup de Poisson.
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- 1999 Food Heritage Stage - Roasted Duck, Grilled Shrimp, Oyster
- Panel #1: Anton Schulte and Patrick Kearny Peristyle prepare Chilled Roasted Duck with Classic Celery Root Remoulade. ; Panel #2: Chef Randy Barlow of Kelsey's Restaurant prepares Marinated Grilled Shrimp w Roasted Corn, Garlic, & Mushroom Salsa. ; Panel #3: Chef Greg Sonnier of Gabrielle Restaurant prepares oyster gabie. ; Panel #4: Chef Goffredo Fracarro and friend of La Riviera Restaurant prepares Seafood Mediterranean and Payaya.
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- 1999 Food Heritage Stage - Shrimp Toulouse, Gumbo
- Panel #1: 3:00- Chef Tom Weaver of The Court of Two Sisters prepares Shrimp Toulouse; Panel #2: 4:00- Susan Murphy of The Cooking Cajun Cooking School prepares Seafood Gumbo.
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- 1999 Food Heritage Stage - Strawberries, Fried Oysters, Dirty Rice, Boeuf Bourguignon
- Panel #1: 11:00- Lucy Mike King of The LA Strawberries Growers Association prepares strawberry desserts. ; Panel #2: Gus Martin of The Palace Cafe prepares crawfish etoufee. ; Panel #3: Susan Spicer of Bayona prepares Fried Oysters and Black-eyed Pea Salad with Garlic-jalapeno Vinaigrette. ; Panel #4: 2:00- Chris Brown of Metro Bistro prepares Pan-seared Pork Tenderloin with Dirty Rice and a Red Pepper jelly Demi Glace. ; Panel #5: 3:00- Christian Karcher of Mikes on the Avenue prepares Boeuf Bourguignon and Roasted Garlic Mashed Potatoes. ; Panel #5: 4:00- Grayhawk and Janie Luster discuss American Indian culture and cooking
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- 1999 Food Heritage Stage - Strawberries, Rabbit Tart, Ice Cream, Nutria
- Panel #1: 11:00- Lucy Mike King of the LA Strawberry Growers Association prepares strawberry shortcake. ; Panel #2: 12:00-Chef Frank Brigtsen of Brigsten's Restaurant prepares Rabbit Tart. ; Panel #3: 1:00- Chef James Leeming of Dickie Brennan's Steak House prepares Blackened Beef Tenderloin with Creamed Spinach. ; Panel #4: 2:00- Chef Dominique Rizzo of Louis XIV Restaurant prepares Classic French Cuisine of white mushrooms, seasonal vegetables with coriander, raisins and fresh meat. ; Panel #5: 3:00- Chef Heidi Trull of Elizabeth's prepares French Custard Ice Cream. ; Panel #6: 4:00- Mark Savoy (folklorist) discusses Cajun Culture Music and Food
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- 1999 Food Heritage Stage - Turtle Soup, Gumbo, Gillades, Pasta
- Panel #1: Jaime Shannon of Commander's Palace prepares turtle soup ; Panel #2: Michelle McRaney of Mr. B's Bistro prepares Gumbo Ya Ya ; Panel #3: John Folse of Laffite's Landing at Bittersweet Plantation prepares grillades and gravy, Spanish style bisque of three shellfish with shoe-peg corn and pralines ; Panel #4: Anne Dunbar of Anna Banana's prepares LA crawfish camille pasta ; Panel #5: Christiane Engeran-Fisher of Deville Bistro prepares oyster toast. (continued on 009.1999.005)
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- 2000 Food Heritage Stage - Beef Tenderloin, Fried Green Tomatoes, Crawfish Pasta, Nutria
- Panel #1: 11:00- Grilled Prime Beef Tenderloin James Leeming of Dickie Brennans Steak House prepares Grilled Prime Beef Tenderloin ; Panel #2: 12:00- Randy Barlow of Kelsey's Restaurant prepares Fried Green Tomatoes with Artichoke Florentine ; Panel #3: 1:00- Cleo Martins and Ile Axe Afonja of Salvador, Brazil prepare Carureu ; Panel #4: 2:00- Goffredo Fraccaro of La Riviera Restaurant prepares Crawfish Pasta ; Panel #5: 3:00- Chef Mark Becker of Kemp's Kitchen prepares Nutria Gumbo ; Panel #6: 4:00- Mark Savoy (folklorists from Eunice, LA) prepare Grilled Garlic and Pork Sausage with Homemade Barbeque Sauce ; Panel #7
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- 2000 Food Heritage Stage - Brazil, Strawberries
- Panel #1 5/5 : Jessica B. Harris continues cooking four-course pan Brazilian meal that began on the previous tape. She picks with a cashew encrusted pork loin and makes hot sauce; Panel #2 5/6 : Lucy Mike King of The Louisiana Strawberry Growers Association prepares strawberry shortcake.
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- 2000 Food Heritage Stage - Catfish, Crawfish Bread, Goat Cheese Tortellini. Tuna Ceviche, Nutria
- Panel #1: 11:00- Gus Martin of Palace Cafe prepares Fried Des Allemandes Catfish with homemade Crawfish Bread ; Panel #2: 12:00- Jamie Shannon of Commander's Palace and Lionel Key Jr. The File Man prepares file gumbo. ; Panel #3: 1:00- Anne Kearney of Peristyle Restaurant prepares Butternut Squash Soup with Goat Cheese Tortellini. ; Panel #4: 2:00- Dominique Macquet of Dominique's prepares Island Cuisine of Tuna Ceviche with Soy-Ginger Sauce and Tuna Escabeche. ; Panel #5: 3:00- Steve Zucker of Lafitte's Landing at Bittersweet Plantation prepares Cracklin' Cornbread and Stuffed Soft Shell Crabs with Picou Sauce. ; Panel #6: Mark Becker of Mark and Kim's Kitchen prepare Nutria Gumbo.
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- 2000 Food Heritage Stage - Chilled Soup with Crab and Shrimp
- 3:00- Agnes Bellet of Louis XIV prepares Chilled Soup with Shrimp and Crab.
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- 2000 Food Heritage Stage - Eggs Remoulade, BBQ Shrimp, Rice Paper Wrap, Duck
- Panel #1: 11:00- Poppy Tooker prepares Frozen Cream Cheese and Eggs Remoulade. ; Panel #2: 12:00- Michelle McRaney of Mr. B's Bistro prepares BBQ Shrimp. ; Panel #3: 1:00- Minh Bui of Lemon Grass Cafe prepares a Veggie and Shrimp Rice Paper Wrap. ; Panel #4:- 2:00 Pete and Jeanna Giovenco of Wild Game Processing prepare duck sausage.