2003 Food Heritage Stage - Sauteed Gulf Sheepshead with Crawfish Etoufee, Fried Oyster Chowder, Caldo

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Title: 2003 Food Heritage Stage - Sauteed Gulf Sheepshead with Crawfish Etoufee, Fried Oyster Chowder, Caldo
Catalog Number: 009.2003.003
Extent: VHS Master; DVD Access Copy
Date: Thu Apr 24 2003
Note: 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.
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