Food Heritage Stage
Pages
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- 2003 Food Heritage Stage - Pecan Crusted Des Allemands Catfish, Deep Dish Rabbit Confit
- Lorin Gaudin Introduces the Chefs. Panel #1: Michelle McRaney of Mr. B's Bistro prepares Pecan Crusted Des Allemands Catfish with mashed sweet potatoes with a creole menuier sauce. ; Panel #2: Danny Trace (the sous chef under Tory McPhail) of Commander's Palace prepares Deep Dish Rabbit confit and Foie Gras Pie.
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- 2003 Food Heritage Stage - Rice Calas, Crabmeat Cakes, Pork Medallions
- Panel #1: Rice Calas: Sweet and Savory. Poppy Tooker of Slow Food New Orleans prepares Rice Calas. ; Panel #2: Elvis Hillard prepares Crabmeat Cakes with red bean remoulade and Pork Medallions with crawfish mushroom rice.
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- 2003 Food Heritage Stage - Sauteed Gulf Sheepshead with Crawfish Etoufee
- Tenney Flynn of GW Fins prepares Sauteed Gulf Sheepshead with Crawfish Etouffee
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- 2003 Food Heritage Stage - Sauteed Gulf Sheepshead with Crawfish Etoufee, Fried Oyster Chowder, Caldo
- Panel #1: Tenney Flynn of GW Fins prepares Sauteed Gulf Sheepshead with Crawfish Etoufee. ; Panel #2: Erik Veney of Muriel's Jackson Square prepares Fried Oyster Chowder. Panel #3: John Besh of Restaurant August prepares Caldo with chicken, pork and shrimp.
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- 2003 Food Heritage Stage - Sauteed Shrimp with Curry and Mango, Crawfish Remoulade with Deviled Eggs, Rabbit Sausage
- Panel #1: Hubert Sandot of Martinique Bistro prepares Sauteed Shrimp with Curry and Mango. Panel #2: Greg Sonnier of Gabrielle prepares Crawfish Remoulade with Deviled Eggs. Panel #3: Pete Giovenco of Pete Giovenco's Deer Depot prepares Rabbit Sausage
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- 2003 Food Heritage Stage - Slow Food Traditions
- Panel Discussion: Saving Our Slow Food Traditions, Moderator: Poppy Tooker. Panelists: Johnny Gallo (LA Tomato Farmer), Jaimie Mauthe's (of Mauthe's Dairy), Dan Chapetta (raises chickens).
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- 2003 Food Heritage Stage - Strawberries, Crawfish Croque Monsieur, Shrimp and Okra Stew
- Panel #1: Lucy Mike King: LA Strawberry Ambassador, prepares strawberry pie. ; Panel #2: Susan Spicer of Bayona prepares Crawfish Croque Monsieur. ; Panel #3: Henry Newton Gamay of Gamay Bistro prepares Shrimp and Okra Stew.
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- 2003 Food Heritage Stage - Strawberry Short Cake, Redfish Courtbouillon, Crawfish and Roasted Corn Macque Choux
- Panel #1: Lucy Mike King of the Strawberry Association prepares a Strawberry Short Cake ; Panel #2: Frank Brigtsen of Brigtsens prepares Redfish Courtbouillon ; Panel #3: Dwight Sherman of Mr. John's Steakhouse prepares Crawfish and Roasted Corn Macque Choux.
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- 2003 Food Heritage Stage - Tenderloin, Crawfish Ragout, Banana's Foster Bread Pudding, Boursin, Herb Ravioli
- Panel #1: Tommy Hines and Chaya Conrad of Dickie Brennan's Steakhouse prepares Pan Seared tenderloin with Crawfish Ragout and Banana's Foster Bread Pudding. ; Panel #2: Gerard Maras of Ralph Brennan Restaurant Group prepares Boursin and Herb Ravioli.
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- 2003 Food Heritage Stage - Vertical Tasting
- Panel Discussion: Vertical Tasting/Gumbo Demo The Way I Do Mine. Moderator: Lolis Eric Elie. Panelists: Frank Brigsten, Leah Chase, Richard Stewart, Faye Anne Garanez.
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- 2004 Food Heritage Stage - BBQ
- Zatarain's South African Food Ways BBQ to Assetic Amour
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- 2004 Food Heritage Stage - Bananas Foster
- Poppy Tooker, Slow Foods of New Orleans, Pain Perdu, Bananas Foster with Frozen Creole Cream Cheese.