Food Heritage Stage
Pages
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- 2000 Food Heritage Stage - Feijoada, File Gumbo, Turtle Soup, Frybread, Brazil
- Introduction by Bonnie Goldblum. ; Panel #1: Valeria Randall of The Brazilian-American Cultural Society prepares Feijoada ; Panel #2: 12:00- Richard Stewart of The Gumbo Shop prepares File Gumbo. ; Panel #3: 1:00- Adolfo Garcia of RioMar prepares Sopa De Carnol. ; Panel #4: 2:00- Tom Weaver of The Court of Two Sisters prepares Turtle Soup. ; Panel #5: 3:00- Annette Grayhawk Perkins of The Chippewa Tribe and United Houma Nation prepares Frybread. ; Panel #6: 4:00- Jessica B. Harris of Culinary Connections and Author of Iron Pots Wooden Spoons, The Kinship of Cuisine from Brazil, Africa and Louisiana prepares a pan-Brazilian dinner of four courses: seasoned olives with sautéed chorizo, mirliton salad
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- 2000 Food Heritage Stage - Rice Calais, Steamed Mussels, Pasta Gambino with Rock Shrimp, Shrimp Bisque
- Panel #1: 11:00- Poppy Tooker of The Slow Food New Orleans School prepares Rice Calais and Creole Cream Cheese. ; Panel #2: 12:00- Chef Haley Gabel of Bacco prepares Vermouth Steamed Mussels. ; Panel #3: 1:00- Chef Duke LoCicero of Cafe Giovanni prepares Pasta Gambino with Rock Shrimp ; Panel #4: 2:00- Greg Sonnier of Gabrielle Gamay prepares Shrimp Bisque.
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- 2000 Food Heritage Stage - Shrimp and Artichokes, French Lentil Soup
- Panel #1: Tristan Martin of Artesian Restaurant prepares Shrimp and Artichokes Barigoule. ; Panel #2: Blake Kutner of Willow Catering prepares French Lentil Soup.
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- 2000 Food Heritage Stage - Strawberry Jam, Curried Crab and Rice Pilaf, Crawfish
- Panel #1: Lucy Mike King of LA Strawberry Growers Association prepares strawberry jam ; Panel #2: 12:00- Susan Spicer of Bayona prepares Caribbean Curried Crab and Rice Pilaf. ; Panel #3: 1:00- Chef Frank Brigsten of Brigstens Restaurant prepares Backyard Crawfish Boil Soup. ; Panel #4: 2:00- Andrea Apuzzo of Andreas prepares red snapper and soft-shell crab. ; Panel #5: 4:00- Chef Dominique Rizzo of Louis XIV prepares seafood stuffed tomatoes with a spicy crawfish sauce.
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- 2000 Food Heritage Stage - Strawberry Tiramisu, Crawfish Risotto, Okra
- Panel #1: Ann Dunbar of Anna Banana's prepares Strawberry tiramisu ; Panel #2: Michelle McRaney of Mr. B's prepares crawfish risotto ; Panel #3: Jessica Harris of Culinary Connections prepares caporino, Okra salad and Mokake.
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- 2001 Food Heritage Stage - BBQ Shrimp
- Michelle McRaney of Mr. B's Bistro prepares Barbeque Shrimp.
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- 2001 Food Heritage Stage - Crawfish Bisque, Gumbo, Pork Tenderloin
- Panel #1: Poppy Tooker (Leader of New Orleans Slow Food) prepares Crawfish Bisque. ; Panel #2: Richard Stewart of The Gumbo Shop prepares Gumbo Z'Herbes. ; Panel #3: Chef Hendricksen of Bacco's prepares Pork Tenderloin with wilted escarole with a Venetian Prune Sauce
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- 2001 Food Heritage Stage - Creole Cream Cheese, Deer Sausage, Oyster Pasta
- Panel #1: Mark Spindel (standing in for Poppy Tooker of the Slow Food New Orleans) prepares creole cream cheese ; Panel #2: Jennifer Brown, Jeremy Langoir and Sonya Shaftner of Lafitte's Landing at Bittersweet Plantation prepare fresh mozzarella cheese and layer a salad with hot house tomatoes, mozzarella, basil and a balsamic reduction, a champagne sabayon served over a champagne biscuit ; Panel #3: Peter Giovenco of Wild Game Processing prepares Deer Sausage. ; Panel #4: Tommy Citanovich of Dragos prepares Oyster Pasta
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- 2001 Food Heritage Stage - Frybread, Crawfish Salad
- Panel #1: Crescent City Melting Pot: A Panel discussion on Multi-Cultural Influences in New Orleans cuisine featuring Wilbert Guilory, Curtis Joubert and Jessica Harris with Moderator Lolis Eric Ellie ; Panel #2: Grayhawk Perkins of The United Houma Nation prepares Fry Bread ; Panel #3: Chef Agnes Bellet of Louis XIV Restaurant prepares Crawfish Salad with harrissa dressing.
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- 2001 Food Heritage Stage - Meat Pies, Etouffee, Catalan Seafood Stew
- Panel#1: Linda and Jessica Wheat of Mrs. Wheat's Fabulous Foods prepare Natchitodes Meat Pies, brief discussion on meat pie origins ; Panel #2: Anne Dunbar of Anna Banana's prepares Chicken and Tasso Etouffee ; Panel #3: Adolpho Garcia of RioMar prepares Zarzuela de Marico's (Catalan Seafood Stew).
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- 2001 Food Heritage Stage - Rabbit Sauce, Turtle Soup, Ginger Cured Salmon, Shrimp and Artichoke Stew
- Panel#1: Chris Brown of Pampy's prepares Rabbit Sauce Piquant. ; Panel #2: Greg Sonnier of Gabrielle and Gamay Restaurants prepares Turtle Soup Au Sherry. Panel #3: Dominique Maquet of Dominique's prepares Sake-Ginger Cured Salmon. Panel #4: John Besh of Artesia prepares Shrimp and Artichoke Stew.
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- 2001 Food Heritage Stage - Seared Sirloin, Pernod Shrimp Sauce, Red Beans and Rice
- Panel #1: Chris Barbato of Dickie Brennan's Steak House prepares a Cast Iron Seared Sirloin with a Vanilla Pernod Shrimp Sauce ; Panel #2: Red Beans and Ricely Yours- A Panel Discussion on The Worlds Love Affair with Beans featuring Louis Armstrong's Red Beans and Rice Recipe.