2001 Food Heritage Stage - Rabbit Sauce, Turtle Soup, Ginger Cured Salmon, Shrimp and Artichoke Stew

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Title: 2001 Food Heritage Stage - Rabbit Sauce, Turtle Soup, Ginger Cured Salmon, Shrimp and Artichoke Stew
Catalog Number: 009.2001.004
Extent: VHS Master; DVD Access Copy
Date: Sun Apr 29 2001
Note: 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.
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