Food Heritage Stage
Pages
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- 2001 Food Heritage Stage - Soft Shell Crab Soup, Crawfish Grits and Grillades, Duck and Wild Mushroom Ragout
- Panel #1: Jamie Shannon Commander's Palace prepares Soft Shell Crab Soup; Panel #2: Emanuel Loubier of Dante's Kitchen prepares Crawfish Grits and Grillades ; Panel #3: Gus Martin of Palace Cafe prepares Duck and Wild Mushroom Ragout.
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- 2001 Food Heritage Stage - Strawberries, Duck Hash
- Panel #1: Lucy Mike King of the LA Strawberry Growers Association prepares chocolate dipped strawberries on top of sponge cake ; Panel #2: Donald Link and Kevin Gambino of Herbsaint prepare Duck Hash.
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- 2001 Food Heritage Stage - Wine, Women and Song
- Panel #1: Moderator: Nick Spitzer. Wine, Women and Song: N.O. Musical Food- Leah Chase, Marva Wright and Irma Thomas; a discussion about the relationship between food and music, personal stories and histories, restaurants and cultural influences, food songs, cooking tips and demonstration ; Panel #2: Wayne Baquet of Lil' Dizzy's and Zachary's prepares potato salad and fried chicken.
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- 2002 Food Heritage Stage - Andouille Crusted Des Allemands Catfish, Pork and Wild Mushroom Croquettes, Braised Duck with Dirty Rice
- Panel #1: Gus Martin of Palace Cafe prepares Andouille Crusted Des Allemands Catfish ; Panel #2: Anne Kearney of Peristyle's prepares Pork and Wild Mushroom Croquettes ; Panel #3: Donald Link of Herbsaint prepares Braised Duck with Dirty Rice.
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- 2002 Food Heritage Stage - Crab Cakes with Ravigote Sauce, Softshell Crabs with Meneuire Sauce, Duck Sausage
- Panel #1: Michelle McRaney of Mr. B's prepares Crab Cakes with Ravigote Sauce ; Panel #2: Brain Lawson of Clancy's prepares Softshell Crabs with Meneuire Sauce ; Panel #3: Pete Giovenco of St. Rose LA prepares Duck Sausage.
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- 2002 Food Heritage Stage - Duck Galantine and Liver Mousse, Alligator Sausage
- Panel #1: Emmanuel Loubier of Dante's Kitchen prepares Duck Galantine and Liver Mousse ; Panel #2: Tom Wolfe of Wolfe's of New Orleans prepares Alligator Sausage with Green Onion Mayonnaise
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- 2002 Food Heritage Stage - Farming Traditions, Seared Redfish
- Panel #1: Discussion: The Resurgence of Louisiana Farming Traditions. People on Panel: Moderator: Richard McCarthy who runs the Crescent City Farmers Market, Kenny Mauthe of Mauthe's Dairy- a third generation dairy farmer, Jim Core of Taylors Happy Oak Farm, Clara Gercia of Gercia Seafood, Lester L'Hoste of the L'Hoste Family Citrus Farm ; Panel #2: Tory McPhail of Commander's Palace prepares Seared Redfish with Chili glaze.
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- 2002 Food Heritage Stage - Lost Foodways, Fried Chicken, Potato Salad
- Panel #1: Panel Discussion on Lost LA Food Ways and Restaurants. People on Panel- Moderator: Jessica Harris. Panelists: Poppy Tooker of Slow Food New Orleans, Peggy Scott LaBorde, Lolis Eric Elie (writer), Clovina McCoy. They discuss the restaurants they miss most in New Orleans and why. ; Panel #2: Wayne Baquet of Zachary's prepares Fried Chicken and Potato Salad.
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- 2002 Food Heritage Stage - Native American Cooking, Eggplant Dressing with BBQ Shrimp
- Panel #1: Panel Discussion- Native American Cooking: An Oral Tradition. People on Panel: Moderator: Teri Bates, Inauqaun Long White Eagle who runs the Native American Cultural Exchange, Maya Bates, Fred Cureau of Choctaw is a teacher and artist, Kirby Verret of United Houma Nation ; Panel #2: Henry Newton III of Gamay Restaurant prepares Eggplant Dressing with Barbeque Shrimp.
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- 2002 Food Heritage Stage - Oyster Rockefeller Bisque, St. Josephs Altars
- Panel #1: Chef Jeff Levi prepares Oyster Rockefeller Bisque. ; Panel #2: Panel Discussion: New Orleans St. Joseph's Altar Traditions; a discussion on the history of the altars in New Orleans and what is actually on the altar. People on the Panel- Moderator: Carolyn Ware. Panelists: Mary Bose, Maria Kay Chetta and Lillian Moran.
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- 2002 Food Heritage Stage - River Road Turtle Soup, Stuffed Pork Loin
- Panel #1: Steve Zucker of The Marigny Brasserie prepares River Road Turtle Soup. ; Panel #2: Pierre Hilzim of Kajun Kettle Foods prepares Stuffed Pork Loin with Port Reduction.
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- 2002 Food Heritage Stage - Savory Rice Calas, Ceviche
- Panel #1: Poppy Tooker of Slow Food New Orleans prepares Savory Rice Calas ; Panel #2: Adolpho Garcia of Rio Mar prepares Ceviche.