1995 Food Heritage Stage - Pasta, Rabbit

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Title: 1995 Food Heritage Stage - Pasta, Rabbit
Catalog Number: 009.1995.003
Extent: VHS Master; DVD Access Copy
Date: Sun Apr 30 1995
Note: Panel #1: Chef Andrea Apuzzo of Andrea's Restaurant prepares fresh pasta ravioli with tomato sauce. ; Panel #2: Greg Sonnier of Gabrielles explains what quality of rabbit to buy, how to butcher it, debone it and various methods of cooking the different parts. He prepares the rabbit by cooking it paneed style with a cornmeal seasoned flour.
Type of Resource: video recording
Access Restrictions: Public Access is available in the Archive due to copyright restrictions. Copyrights are retained by the participants.
Publisher: New Orleans Jazz & Heritage Foundation Archive