Food Heritage Stage
Pages
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- 2002 Food Heritage Stage - Shrimp Clemenceau, Veal and Okra Gumbo, Tuna
- Panel #1: Michael Roussel of Brennan's prepares Shrimp Clemenceau. ; Panel #2: Greg Sonnier of Gabrielles prepares Veal and Okra Gumbo ; Panel #3: Allison Vega of Vegas Tapas Cafe prepares Coriander Tuna.
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- 2002 Food Heritage Stage - Shrimp Etoufee, Smoked Rabbit Gumbo
- Panel #1: Poppy Tooker of Slow Food New Orleans prepares Shrimp Etoufee ; Panel #2: Chris Barbato of Dickie Brennan's Steakhouse prepares Smoked Rabbit Gumbo.
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- 2002 Food Heritage Stage - Soft Shell Crabs and Grits, Green Chicken Curry, Lobster Ravioli
- Panel #1: John Besh of Restaurant August prepares Soft Shell Crabs and Grits. ; Panel #2: Kevin Cadow of Cafe Indigo prepares Green Chicken Curry. ; Panel #3: Haley Cabel of Bacco prepares Lobster Ravioli
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- 2002 Food Heritage Stage - Strawberry Cream Pie, Seared Tuna Muffuletta, Shrimp Stew
- Panel #1: Lucy Mike King, a Louisiana Strawberry grower prepares a strawberry cream pie ; Panel #2: Susan Spicer of Bayona prepares a Seared Tuna Muffuletta ; Panel #3: Frank Brigtsen of Brigtsens prepares Shrimp Stew.
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- 2002 Food Heritage Stage - Wheat Pies, Savory Crawfish Cheese, Horseradish Crusted Gulf Fish
- Panel #1: Linda Wheat of Mrs. Wheat's Fabulous Foods prepares Natchitoches Wheat Pies ; Panel #2: Michelle McRaney of Mr. B's Bistro prepares Savory Crawfish Cheesecake ; Panel #3:Tenney Flynn of G.W. Fins prepares Horseradish Crusted Gulf Fish.
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- 2003 Food Heritage Stage - Ceviche, Duck and Butternut Squash Crepes
- Panel #1: Adolpho Garcia of Rio Mar prepares Ceviche. ; Panel #2: Emanuel Loubier of Dante's Kitchen prepares Duck and Butternut Squash Crepes
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- 2003 Food Heritage Stage - Chicken with Tomatoes and Herbs, Crawfish Etouffe, Squab Louisiana with Dirty Rice Dressing
- Panel #1: Donald Link of Herbsaint prepares Chicken with Tomatoes and Herbs. ; Panel #2: James Didier of Charlie G's Seafood prepares Crawfish Etouffe. ; Panel #3: Kamili Magee Hemphill of Peristyle prepares Squab Louisiana with Dirty Rice Dressing.
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- 2003 Food Heritage Stage - Creole Vegetables, Oyster and Artichoke Florentine, Smothered Pork chops
- Panel #1: Poppy Tooker of Slow Food New Orleans prepares Creole Vegetables ; Panel #2: Jeff Levi of Food for Thought prepares Oyster and Artichoke Florentine. ; Panel #3: Don Boyd (assistants Mark and Luther) of Cafe Reconcile prepares Smothered Pork chops with Green and Cornbread.
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- 2003 Food Heritage Stage - File Gumbo, Buttermilk Biscuits
- Panel #1: Anne Kearney of Peristyle prepares Apple and Pecan; Panel #2: Chris Brown of Pampy's prepares File Gumbo. ; Panel #3: Alison Gorlin of LaSpiga Bakery prepares Buttermilk Biscuits with Marscapone and Strawberries.
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- 2003 Food Heritage Stage - Louisiana Seafood, Fried Chicken, Potato Salad
- Panel #1: Panel Discussion: Louisiana Seafood: A Way of Life. Moderator: Sarah Anne Harris. Panelists: Mark Schexnaydre, (LSU Agricultural Center), female panelist and Preston Battistella of Batistella Seafood. ; Panel #2: Wayne Baquet of Zacharys Restaurant prepares fried chicken and potato salad.
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- 2003 Food Heritage Stage - Martinique, Gumbo
- Panel #1: Panel Discussion: Culinary Cousins Culinary Connections between Martinique, LA and Africa. Moderator: Jessica Harris. Panelists: Cheikh Oumar Thiam of Senegal, Nicole Jaques Seraline of Martinique and Mary Len Costa of LA. ; Panel #2: Panel Discussion: Beyond Gumbo. Moderator: Jessica Harris. Panelist: Poppy Tooker.
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- 2003 Food Heritage Stage - Mojo Shrimp, Alligator Grillades, Crawfish Dirty Rice, Jambalaya Risotto
- Panel #1: Maria Vieages of Maria's Multi-regional Cuisine prepares Mojo Shrimp (canary island cuisine) ; Panel #2: Darin Nesbit of Palace Cafe prepares Alligator Grillades Crawfish Dirty Rice (explains how and why he moved to New Orleans from the Mid-west) ; Panel #3: Duke LoCicero of Cafe Giovanni prepares Jambalaya Risotto.