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Welcome!

Our SponsorsWho’s Running the ShowBeneficiaries & Special Thanks2017 NOWFE Official PosterSchedule of EventsWineFoodSponsors & PartnersAwards & Recipes

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On behalf of the 2017 New Orleans Wine & Food Experience Board ofDirectors, I would like to welcome you to our 25th Anniversary event. Overthe past quarter century, NOWFE has grown from an intimate collection ofwine leaders and a few oenophiles gathered in a small hotel ballroom intoa multi-day, multi-venue extravaganza that has donated over $1 million tolocal charities. We are proud of the successes we have made and the fun,education and entertainment we have provided.

This year 100% of our proceeds will be dedicated to Nunez CommunityCollege Culinary Arts Program. Nunez prepares its students for employmentin a variety of food service occupations, including providing the necessaryskills to successfully start and manage a small business in the foodserviceindustry. We are honored to share this partnership with Nunez.

Please raise a glass, and join us as we toast to 25 Years of Cheers!

Cheers,Traci Beninate2017 Board PresidentNew Orleans Wine & Food Experience

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Our Sponsors

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HOTELS

WWL-TVThe Advocate

CumulusEntercom

iHeartMediaGambit

COX MediaSt. Charles Avenue Magazine

New Orleans MagazineWhere Y'at Magazine

Louisiana Kitchen & Culture

MEDIA PARTNERS

PARTNERSKrewe of Cork

Louisiana Seafood Board

Louisiana CulinaryInstitute84 Flash

Mignon Faget

The Royal Street Guild

Louisiana RestaurantAssociation

SucréVerdad Real Estate

Culinary Agents

NadeauLululemon

Camellia BrandDiscoveries

Modern MarketThe New Orleans Menu


Executive CommitteeTraci Beninate - President

Justin Devillier - Vice PresidentChris Brancato - Treasurer

Ewell Smith - SecretaryTed Selogie - Past President

Board MembersTraci Beninate - Southern Glazer’s Wine & SpiritsLauren Brennan Brower - Dickie Brennan & Co.

Chris Brancato - KREWEJim Fein - Marriott

Justin Devillier - Balise & La Petite GroceryMichael Gulotta - MoPho & MaypopMickey Hanning - Wines Unlimited

Susan Hislop - Home Team ProductionsRene Louapre IV - Hogs for the Cause

James Moises - Moises Wines & Bizou Imports Frank Oliveri - Republic National Distributing Company

Ewell Smith - Mission ChefsTod A. Smith - WWL-TV

Kristian Sonnier - New Orleans Convention & Visitors BureauGail Varuso - Ralph Brennan Restaurant Group

Mark Needham - General Counsel

StaffJamie P. Hall - Executive Director

Liz Goliwas Bodet - Marketing & Public RelationsAimee Brown - Executive Assistant

Rafael Lugo -InternJonathan Adler - Intern

Event ManagementNew Orleans Convention Company, Inc (NOCCI)

Who’s Running the Show

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BeneficiaryNOWFE Supports Culinary Arts at Nunez Community College

Celebrating 25 years, the New Orleans Wine & Food Experience hascontributed to the culinary excellence in our community by raising

more than $1.2 Million for local non-profit organizations.

Special Thanks 84 Flash

Andrew CurrenAshley BrodieBarry HimelBella Blue

Bill BurkhartBrian Duncan

Catherine MarkleColin O’NeilCraig Collins

Daniel Causgrove

Danielle Plauche-Shaw

Erin Keller HaneyEvan Goldstein

Fred HolleyGus Martin

Ian MoroJodi ArcherJoe BriandJoe Jaeger

John MitchellKendall GenslerKevin HartquistKrewe of Cork

Lauren Daly HomerLinda Smith

Marvin AndradeMichelle Dunnick

Nick & Melissa LamaNina Tramuta

Parag AthavalePat Galloway

Proforma KeySolutions

Rene BajeuxRichard Ellis

Romney PhotographySkuba Design Studio

Tariq Hanna

The Louisiana SeafoodPromotion &

Marketing Board

The New OrleansConvention & Visitors

Bureau

The New OrleansTourism & Marketing

Corporation

The Ritz Carlton New OrleansTrixie MinxTroy Roth

Wink Design & Events

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Artisan Fine WinesBizou Imports

Paul Bologna Fine WinesLirette Selections

Mystic VineNeat Wines

Pioneer Wine Co.

Purveyor of Fine WinesRepublic National Distributing Co.

Southern EagleSouthern Glazer’s Wine & Spirits

Uncorked WinesVino WholesaleWines Unlimited

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2017 Official

Poster

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It is often said that greatness is forged through adversity, andthe rise of the talented young artist, Christy Works-Boutte exem-plifies this philosophy. A childhood illness led to Christy's loss ofhearing at the age of one. Subsequently, many observers andcritics of her work attribute her rapid artistic maturity to this lossof hearing and the many obstacles she has had to overcome.Christy's determination as a young girl and unwavering belief inherself has continued throughout her career, and led to manysuccesses as an artist.

This is Christy's 4th Official NOWFE poster (2009, 2010, 2011 &2017). With a whimsical yet elegant touch, she was inspired bythe iconic New Orleans shotgun homes, the new location of theGrand Tasting, along with the flavorful food and delicious winesthat make up the New Orleans Wine & Food Experience. Tolearn more about this artist, please visit www.artbychristy.com.

18" x 24" lithograph with metallic ink$40 - Limited edition of 250, signed and numbered by the artistAvailable in the Merchandise Area

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WINE DINNERSThu rsday , M ay 25 at 7pm various locations

Intimate wine dinners at which winemakers are pairedwith the city’s most prominent chefs & restaurants offeringan opportunity to learn about the wine and food pairingsdirectly from the vintners and chefs that created them.

SEM IN AR S & EX PERIENC ESFr iday, May 26 - Sun day , May 28various times & locations

An unsurpassed, educational, hands-on wine and foodexperience! NOWFE’s Seminars & Experiences offer one-of-a-kind excursions and exclusive dining opportunities,while engaging in real life experiences with wine & food.

VINOL A!Fr iday , M ay 26 at 2 pm Omni Royal Orleans Hotel

True wine connoisseurs, with a higher level of appreciationfor fine wines, can sample rare and highly valued wines,each one boasting a value of at least $75. Elite wines fromaround the world will be presented by the winemakersthemselves.

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Schedule of Events

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ROYAL STREET ST ROLLFr iday , M ay 26 at 5 :30 pm 200-800 blocks of Royal Street

A true New Orleans “Experience!”This definitive evening event brings together New Orleans’greatest gifts-- rare antiques, fine art, live jazz, and stun-ning historic architecture, with the world’s most outstand-ing wines, in a block party atmosphere.

GRAND TAST INGSaturday May 27 a t 6 pmMardi Gras World, 1380 Port of New Orleans Place

The Grand Tasting experience at NOWFE, in its first year atthe festive Mardi Gras World, showcases hundreds ofdomestic and international vintages, alongside deliciousfoods served by New Orleans’ finest chefs and purveyors.The Louisiana Seafood Stage will feature past “SeafoodRoyalty” battling it out in teams, in a “Top Chef” progres-sive cooking-style. All attendees will appreciate the unfor-gettable prospect of chatting with well-known and up-and-coming chefs in the culinary world. Each chef will present adish for competition in hopes of winning a Fleur de LisCulinary Award. Also at the Grand Tastings, located on theRiverfront Plaza…

Stubb ’ s BBQ Sauce C ook ing De mons tra t io n6:30pm & 8:00pm Join Stubb’s grandson, Rocky Stubblefield as he demon-strates some of his BBQ cooking tips with samples!

THE BIG GAT EA UX SHOWSaturday May 28 a t 9 pmNew Orleans Downtown Marriott at the Convention Center

A sweet night of Burlesque inspired Chocolate, Cocktails &Competition! Come watch this year’s challenge hosted bylocal pastry pro Tariq Hanna of Sucré.

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Bal lroom 1s t F loo r

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Antinori - Antica Napa Valley

Banfi Vintners

Canard Winery

Casa Agrícola Alexandre Relvas

Casa de Vila Nova

Chateau de Berne Impatience Rosé

Esporão

Francis Coppola Winery

Frederick Wildman and Sons

Hahn Family Wines

Kobrand Corporation

Lusovini

Old Bridge Cellars

Palm Bay International

Quinta do Crasto

Ramey Wine Cellars

Riboli Family Wines / Stella Rosa Wines

Seacampo

Wines of Germany

Wines of Portugal

Alcohol by Volume Wine Company

Alexander Valley Vineyards

Ancient Peaks Winery

Deutsch Family Wine & Spirits

Disruption Wine Company

Wine

Bal lroom 2nd F loor

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Empson USA

Flora Springs Winery & Vineyards

Hundred Acre Wine Group

Italics Winegrowers / Reynolds Family Winegrowers

Juliette VieVite

Michael David Winery

Notorious Pink

Pioneer Wine & Spirits of Louisiana, LLC

Quigley Fine Wines

Rabble Wine Company

Revolution Wine Company

Silver Oak and Twomey Wine Cellars

Stellar Organics Pot du Vin

Barefoot Wine & Bubbly

Charles Smith Wines

K Vintners

Banville Wine Merchants

Bizou Wines

Broadbent Selections

Kobrand Corporation

Williams & Humbert

Bal lroom 2nd F loor (co nt i nue d)

Wine

River f ron t Plaza

V I P

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Food

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1718 Events-Hyatt Regency New OrleansCitrus Textures- Gratin of Citrus Fruit, Lemon Genoise, Key Limeand Blonde Chocolate Mousse, Cardamom Spiced Cara-CaraSherbet and Blood Orange Coulis; Hawaiian Oxtail Soup, Rice Noodles, Baby Bok Choy, RoastedPeanuts, Micro Cilantro, Homemade XO Sauce;Stuffed Calamari- Braised, Stuffed Calamari with an AmericanSauce, Squid Ink Spaetzle and Crackling; Southern Sweet-tea Brined Confit Game Hen, Poached QuailEgg, Duck Fat Potato Nest, Roasted Chicken Demi-Glace,Hudson Valley Foie Gras-Truffle Beurre Sauce; Cheese Gougeres with Duck Mousse, Creole Pepper Jelly, Hog's Head Cheese, Pickled Shallots and Micro Herbs

Besh Steak Crispy Crawfish Rice

CenterplateLouisiana Seafood Paradise Ravioli

Dat DogFudge-”wurst”

Criollo Restaurant at Hotel MonteleonePancetta Crusted Sea Scallop, Truffled Golden Beetroot Puree Warm Marinated Wild Mushrooms, Micro Basil, Beet Chip

Morton's The SteakhouseHerb-Crusted Spinalis, Mushroom Ketchup, Crispy Bone Marrow

Red Fish GrillRedfish Courtbouillon Louisiana Popcorn Rice, Spring Onion Oil,Corn Cake Crouton

Quintin's Natural Ice Cream & SorbetFrozen Opera Cake

Ruth's Chris Steak HouseVeal Ravioli

Superior SeafoodCrawfish Mac & Cheese

The Bistreaux at Maison DupuyCrispy Hogshead Cheese with Seared Scallop, Candied Citrus and Almonds

The Creole CreameryFresh Ginger Ice Cream, Apricot Tea-Soaked Pound Cake,Passion Fruit Caramel, Brandied Almonds

Gold

Bronze

Bal l room 1s t F loorBest of Show

Gold

Silver

Gold

Silver

Bronze

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The Grill Room at Windsor CourtFive Spice Smoked Duck Breast, Fava Purée, Carrot, SpicedPecan, Blackberry

The Rib RoomCreole Boiled Crawfish- Grilled Cheese Sandwich, RosemaryTomato Mustard & Sweet Corn Crawfish Quenelle;Vanilla Bean Cheesecake with Hazelnut Brownie Crust

Vega Tapas Café Gambas Barbacoas

Vegan Chef NOLACoconut & Navy Bean Herb Soup

M Bistro at The Ritz-Carlton, New OrleansWatercress and Lemon Ricotta Agnolotti, Crispy Duck Confit,Creole Tomato Sauce, Pea Tendrils;

Fleur de Sel Caramel Tart, Strawberry Jelly, Chantilly

Restaurant AugustCrawfish Étouffée Dumplings, Ginger, Fermented Pepper

Chosen Cakes & Caterers Ooie Gooie White Almond Cake;Chef Mike D Mac & Cheese with a Twist; Hawaiian Chicken

Community CoffeeGourmet Coffees and Iced Teas

Delgado Community College Culinary ArtsChar Siu Duck Steamed Bun

Desire Oyster BarP&J Oyster Carbonara

InterContinental New OrleansChocolate Mousse Duo

Olive Blue CateringAlligator Sausage Stuffed Mushroom with Flambé Fondue

Opal BasilDos Puerco Empanada

Pete's at the InterContinentalGun-Smoked Lamb Bánh Mì

Reginelli's PizzeriaShrimp & Avocado Crostini

Restaurant R'evolutionHog's Head Terrine, Sherry Lentil Salad, White Truffle Powder

Bronze

Best of Show

Gold

Food

Bronze

Bal l ro om 2nd F lo or

Silver

Gold

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Food

Roux Bistro at the Sheraton New Orleans HotelBoudin Bisque;

Zapp’s Chicken Slider with Pickled Watermelon Rind;

Bronzed Redfish with Cajun BBQ Sauce & Crabmeat Pea-Shoot Salad;

Crispy Praline Pork Belly with Smoked Gouda Grits & Creole Tomato Relish;

Ponchatoula Strawberry Creole Cream Cheese King Cake Push-up Pops

Royal Sonesta New OrleansBraised Short Ribs, Jalapeno Cheese Grits, BBQ Shrimp Butter

Tommy's CuisineTurtle Soup

TrenasseFowl Gumbo;

Stuffed Louisiana Frog Legs

Jacob's of LaPlace Fine Andouille and Smoked SausageSliced Smoked Sausage and Andouille on Variety of Crackers

Voodoo BBQPulled Pork Sliders & Corn Pudding

Diva DawgCrawfish Etouffée Nachos

La CocinitaPlantain Chip Topped with Pulled Pork, Chile-Roasted SweetPotato Puree, Chipotle Crema, & Purple Cabbage Slaw

18 STEAK at L'Auberge Baton RougeAnticuchos de Corazón

Alma NOLAOysters Alma

AtchafalayaBama Beet Salad

Silver

Bronze

Bronze

Silver

Silver

Gold

Bronze

Bal l room 2nd F loor

River f ron t P laza

Bronze


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Barcadia Bar Restaurant ArcadeChicken Lettuce Wraps

Bayou Brew BeveragesLiving Water; Crescent Breeze

Bourbon HouseGrilled Crawfish and Spring Beans Salad with Local Honey-Lime Vinaigrette and Pork Cracklins

Café BarsCafé au Lait Cafe Bars; Café Mocha Cafe Bars

CavanShe-Crab Soup, Crab Boil, Crab Roe

CoolBrew Coffee by New Orleans Coffee CompanyHot and Iced Coffee

Preux & Proper"Andouille Style" Smoked Beef Heart Toast w/ GarlickyHeirloom Red Beans, Lemon & Shaved Trinity

Feelings CaféGreen Tea Smoked Cobia Crudo Wonton with Bánh Mì Vegetables and Grapefruit Nuoc Cham

Grita!The Pacheco - Citrus Marinated Carnitas, Pickled Onions, andDoña Salsa Tacos

Johnny SanchezCobia Ceviche with Creole Tomato and Crispy Hominy

Mr. B's BistroChilled Roasted Corn Soup with Jumbo Lump Crabmeat garnished with Crispy Fried Shiitake Mushrooms

New Orleans Ice Cream CompanyVanilla Bean Po'Boy Ice Cream Sandwich;Creole Cream Cheese Po'Boy Ice Cream Sandwich

TableauCrawfish Bienville

The Bombay ClubYellowfin Tuna Crudo

Bronze

Bronze

Food


Food

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Gracious BakeryRose Panna Cotta

MaypopGinger Smashed Peas with Harissa Spiced Bacon, CoconutYogurt and Roti

NOSHHamachi Crudo

SeaworthyGulf Fish Ceviche with Habanero Peppers and Grit Crisps

Sponsors & Partners

V I P

Bal l Ro om 1s t Flo orNOWFE Silent AuctionNOLA Boards Emma Fick Art Bern CeramicsFernet-BrancaRiboli Family Wines/Stella Rosa WinesWines of PortugalWines of Germany The Advocate New Orleansgindesigns groupStella Artois Riedel GlasswareArt By Christy (Poster Sales) Nadeau Furniture

Ba l l roo m 2nd F lo orAlbert Uster ImportsKerrygoldMystic Vine WinesMaestro Dobel Tequila St. GermainNadeau Furniture

R ive rf ro nt P lazaCamellia BeansStubbs BBQPure LeafBarefoot Wine & BubblyNew OrleansMagazine/RenaissancePublishingLouisiana Kitchen and Culture Design Management Group Limousine LiveryModern Market Seven Three Distilling Co. (St. Roch Vodka)

V I PDiscoveries Furniture and FindsSt. Germain

A l l Ov e rMountain Valley Spring Water

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Notes:

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Fleur de Lis Culinary Awards CoordinatorKendall GenslerCulinary Consultant

JudgesLisa Leblanc Berry

Louisiana Life / Acadiana Profile

Doug BrantleyWhere Magazine

Dale Curry New Orleans Magazine

Anthony DazetInstagram: @eatingnola

Susan FordLouisiana Kitchen & Culture

Morgan FordYelp!

Michael HaroldThe Local Palate / Inside New Orleans

Keith Marszaleknola.com

Nora McGunnigleGambit / Where Magazine / Rouses Magazine

Kim RanjbarWhere Y’at

Sean RiveraFoodie Patutie

Daniel SchumacherLouisiana Cookin’

Mary SonnierTwitter: @chefmarysonnier

Cheramie SonnierThe Advocate

Caitlin WatzkeLouisiana Cookin’

PhotographyRomney Caruso

Romney Photography

TransportationLimousine Livery

Special Thanks

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CHEF TODD PULSINELLI

BEST OF SHOW

RESTAURANT AUGUST

Savory

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Method f o r t he e touf fée s auc e: In hot rondo, add canola oil and heat. Once hot add flour and make a dark chocolate roux. Then add all crawfishheads and roast in roux for about 5 minutes and them add rest of ingredientsand simmmer for 20 minutes. Blend pot with stick blender and pass thru finesieve and reserve sauce to finish dish.

Me thod fo r t h e pepp e r s auc e: Add all ingredients to vita prep blenderand blend smooth, then salt to taste.

Me thod fo r t he d umpl i ng f a r c e: In food processor add shrimp, allvegetables and process. Slowly add cream and salt until smooth paste, stuffinto wonton wraps, poach until cooked through and serve with both sauces.

For t h e e tou f f ée s au ce:1/2 c oil1/2 c all-purpose flour 3 qt crawfish heads1c lemon grass, minced1c ginger, minced1c garlic, minced3 ea Creole tomatoes,

chopped

For t h e peppe r sau ce:1 c fermented

pepper paste1/2 c brown sugar2c rice vinegar

Pinch garlic Pinch ginger

For t h e dump l in g fa r ce :10 ea raw shrimp, peeled

and deveined2 T garlic, minced2 T lemongrass, minced2 T ginger, minced3 ea scallions, chopped3T heavy cream12 ea wonton wrappers

CRAWFISH "ETOUFFÉE" DUMPLINGS,Ginger, Fermented Pepper


HYATT REGENCYNEW ORLEANS

BEST OF SHOWSweet

PASTRY CHEF MILAN SMITH


Meth od fo r t he m ou ss e: Bloom gelatin in cold water, drain and squeezeout excess water; then combine with warm anglaise to melt thoroughly.Reduce by 15 degrees cooler then combine anglaise mixture with chocolate toform a dense custard then immediately fold into soft whipped cream, followedby curd until well combined but do not over mix. Pour this into a hotel panthen allow to set in cooler very well. Preferably overnight.

Remove quantity required then whip briefly in an electric mixer with a paddleto form a spreadable mousse.Me th od fo r t he lem on c urd: Combine the eggs, egg yolks and sugar.Whisk until completely combined. Add the lemon juice to the sugar and eggmixture. Stirring constantly and rapidly. Cook over a bain marie whisking con-stantly until the lemon curd thickens, remove from the stove and add the but-ter and vanilla. Me thod f o r t he c i t rus g ra n i t a : Combine all ingredients in a saucepan,and bring to a boil over medium-high heat. Cook for 1 minute or until sugardissolves; stir constantly. Remove from heat. Cool completely. Pour into a 13x 9-inch baking dish. Cover; freeze at least 8 hours or until firm. Remove dishfrom freezer, and scrape the entire mixture with a fork until fluffy. Store theremaining granita in an airtight container. Cover and freeze up to 1 month.

To gar n i s h : White chocolate shavings, grapefruit and orange segments.

Fo r t he mou ss e :2 kg White Chocolate

Couverture (Melted)2 L Crème Anglaise2 L Whipped Cream60 g Gelatin Leaves750g Lemon Curd

Juice of 1 lemon

For t he l emon cu rd :6 c Eggs 2 qt Lemon Juice 3 c Egg Yolks 5 lb Sugar 3 lb Butter 2 t Vanilla

For t h e c i t ru s g ra n i t a:2/3 c freshly-squeezed

lemon juice (about 4 lemons)

3 c water2 c sugar1 c fresh orange juice

(about 4 oranges)

CITRUS TEXTURESGratin of Citrus Fruit, Lemon Pistachio

Genoise, Key Lime & Blonde ChocolateMousse, Cardamom Spiced Cara-Cara

Sherbet and Blood Orange Coulis


HAWAIIAN OXTAIL SOUP with Rice Noodles, Baby Bok Choy,Roasted Peanuts, Micro Cilantro, Homemade “XO” Sauce

GOLD MEDALSoups & Stews

HYATT R EG ENCY NEW ORLEANS & 1718 Event sChef Eric Damidot

Meth od f or t he ox ta i l s ou p: In a heavy stock pot place oxtail, coverwith water and bring to a boil. Boil for 15 minutes. Drain oxtail and rinse.Place oxtail back in stock pot with chicken stock, star anise, ginger, orangepeel. Bring to a boil, reduce to simmer, and cook for 3-4 hours. Add waterand skim as needed. When oxtail is tender, add lemon and orange juice, sea-son with Hawaiian sea salt. Add rice noodles in hot water and baby bok choy.Garnish with roasted peanuts, micro cilantro, and cilantro oil.

Me thod fo r t he c i la nt ro o i l : In a Vita Prep place oil and turn onblender starting from low gradually increasing speed. And let oil blend for 5minutes, you will notice the oil will start to heat up. Add cilantro and blendfor 5 mins. Start to add spinach 2-3 leaves at a time. This will take a while,patience is the key. Using a chinois, place a coffee filter inside and strain oil.

For th e ox ta i l s oup:6 lb oxtail1 g chicken broth5 ea star anise4 ea slices ginger

Peel of 2 orangesJuice of 2 orangesJuice of 2 lemonsHawaiian sea salt,to taste

1 pkg rice noodles1 lb baby bok choy

For t h e c i l an t ro o i l:2lbs cilantro4 cups oil2cups spinach

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BOUDIN BISQUE

SILVER MEDALSoups & Stews

ROUX BISTRO at the SHERATON NEW ORLEANSChef Mark Quitney

Method f or t h e b i sq ue: In a thick bottom pot, add oil and sauce sautéonion, bell pepper, celery and bay leaves till translucent. Add diced potatoesand sauté adding pork stock and letting it come to a boil. Add creole mus-tard, sour cream and heavy cream. Let flavors combine and come to a sim-mer; add loose boudin sausage, then whisk and cook until boudin is no longerpink and the soup has reached 165 degrees. Serve in a bowl, garnish withsliced green onions.

For t he b i s qu e:1 lb onion, diced1 lb green bell peppers,

diced1 lb celery, diced2 ea bay leaves3 T oil1 ea green onions1 lb small potato, diced 2 lb boudin sausage (loose)1/2 g Pork Stock3 oz Creole Mustard3 oz Sour Cream8 oz Heavy cream1 t salt and pepper


SILVER MEDALSoups & Stews

TRENASSEChef Silvie Jackson

FOWL GUMBO

Meth od fo r t he g umb o: In a separate heavy bottomed stock pot, meltbutter, saute garlic, and add remaining vegetables. Make a roux by addingthe flour, mix until incorporated with a wooden spoon. Add half of the chick-en stock, whisking constantly till it comes to a simmer to prevent lumps. Addthe other half of the chicken stock and repeat. Add dark roux and stir to com-bine. Add all remaining ingredients slowly as well as your choice of cookedproteins such as chicken, duck, and/or andouille. Bring to a boil, reduce heatand simmer for 1 1/2 hours. Season with salt and pepper to taste.

Fo r t he g umb o:1/4 lb Unsalted Butter1 lb Onions, diced1 lb Celery, diced1 lb Peppers, diced

1/2 Green & 1/2 Red2 T Garlic, minced2 c flour1 1/2 g Chicken Stock1ea Smoked Jalapeno1 can Rotel, drained1ea Bay Leaf1t Black Peppercorns, 1t Cayenne2 dash Crystal Hot Sauce1T Kosher Salt


REDFISH COURTBOUILLONLouisiana popcorn rice, spring onion oil, corn cake croutons

BRONZE MEDALSoups & Stews

REDFISH GRILLChef Austin Kirzner

Me thod f or t h e c our tbou i l l on: Cut the Roma tomatoes in half andseason with salt and pepper and roast at 350 degrees for 12 min peel theskins and dice and place on the side reserving the liquid. In a large pot addolive oil and sauté the onions, jalapeno, bell pepper, celery, and garlic untiltranslucent then stir in the tomato paste so all the vegetables are coated thendeglaze with brandy. Add the shrimp stock, thyme, oregano, bay leaves andred pepper flakes and bring to a boil. In a separate pot make 1 lb of blondroux and add to the pot while its boiling continually stirring until dissolvedreduce to a simmer.Whisk in the remaining half pound of butter then add thebasil, salt and pepper. Let simmer 30 min until the roux cooks out then finishwith Herbsaint.

For t h e cour tb ou i l l o n:12 ea Roma tomatoes1/2 can tomato paste1 c garlic, minced11/2 c onions, diced3/4 c bell pepper3/4 c celery1/2 oz thyme1/2 oz oregano1/2 g Fish Stock1/2 c Brandy3 oz Herbsaint2 T red pepper flakes

2 ea bay leaves1/2 oz basil2 oz kosher salt1 1/2 oz black pepper1 ea jalapeno, small dice1 oz olive oil

Fo r t he b lond e roux:1/4 lb butter1/4 lb flour


COCONUT & NAVY BEAN HERB SOUP

BRONZE MEDALSoups & Stews

VEGAN CH EF N OLAChef Lakeba Angelle

Meth od f or t h e s ou p: Pour the washed or pre-soaked navy beans intothe pot of boiling water. Boil the beans on a medium heat until the beans areplump and soft. Add water if necessary so that a soup consistency remains.Add all chopped seasoning and continue to boil for about 5 minutes. Thenshortly thereafter, add the herbs: oregano, thyme, rosemary, basil....pleasenote the suggested herbs may be interchanged according to availability, sea-son, and preference. Stir thoroughly and allow the mixture to blend and thick-en, about 5 to 10 minutes. Add sea salt a teaspoon at a time to taste. Repeatwith cayenne pepper. Once the herbs have set and you smell the fresh souparoma, stir in the coconut milk a little at a time. Then add salt if necessaryand stir in the coconut oil a little at a time. Let the soup simmer on a low heatfor 10 minutes. Let cool a bit and serve.

Fo r t he s oup:3 or 4 lbs white navy beans,

washed (pre-soaked)1 ea white onion, finely

chopped 1/2 c celery, finely chopped2 cloves garlic, finely chopped1/4 c oregano, fresh or dry1/4 c thyme, fresh or dry1/4 c crushed rosemary,

fresh or dry

1/4 c basil, fresh or dry 32 oz pure organic original

coconut milk1/4 c coconut oil

Sea salt, to tasteCayenne Pepper, to taste

3 to 4 g boiling water in a large pot


GOLD MEDALSeafood

LOUISIANA SEAFOOD PARADISE RAVIOLIwith Champagne - Parmesan Cream Sauce and Basil Oil

CENTERPLATEChef Brandon Felder

Me thod : Lobster roe ravioli stuffed with a Louisiana blue lump crab andAcadia parish crawfish in a champagne parmesan cream sauce.

In g red i en ts fo r t h e pa sta doug h:3 to 4 c all purpose flour 1 1/2 to 2 c semolina flour4 ea large eggs3 T Champagne1/2 lb lobster roe

Ing red i ent s f o r t he f i l l i ng:1 lb jumbo lump crab meat1 lb crawfish tails, minced2 c trinity, sautéed

salt and pepper,to taste

1 ea large egg3 T Fresh parsley and

thyme, chopped2 T mayonnaise1 c panko bread crumbs,

to bind

In gred i en ts fo r t h e c ream sa uc e:3 c Champagne,

reduced by half4 c heavy cream1 c grated parmesan

salt and pepper,to taste

Brandy, to finish

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GOLD MEDALSeafood

GAMBAS BARBACOAS

VEGA TAPAS CAFEChef William Sampson

Method fo r Cho r i zo Redu ct i on: Heat oil in a large saucepot overmedium heat. Add onions and sweat. Add chorizo and sauté for 3 to 5 min-utes. Introduce the remainder of the ingredients besides shrimp and heavycream and reduce heat to a simmer. Allow the mixture to reduce in volume byhalf. Set aside and refrigerate.

Me th od fo r s e rv i ce: Heat 2T of oil in a medium skillet over high heat.Add shrimp and sear on both sides, approximately 1 minute per side.Introduce 2 heaping tablespoons of chorizo reduction and 1/4 C heavy whip-ping cream to the pan and reduce heat to low. Stir the mixture until an evencaramel color is produced then allow it to simmer for 2 minutes.

In g red i ent s :4T Canola Oil1/2 ea Onion, diced3 ea Tomatoes, diced1/2 lb Chorizo Sausage1 T Ground Ginger1 T Cayenne Pepper1/3 c Soy Sauce1/2 c Balsamic Vinegar1/2 c Sherry Vinegar1 lb Brown Sugar1/2 c Honey1/4 c Heavy Whipping Cream

Louisiana Shrimp


SILVER MEDALSeafood -

STUFFED CALAMARI with an American Sauce, Squid Ink Spaetzle and Crackling

HYATT REGENCY NEW ORLEANS & 1718 EVENTSChef Eric Damidot

Me thod : Roast the crab and the vegetable in a large sauce pot. Deglazewith the cognac, tomato paste and water. Cook for about 30 minutes. Blendand pass thru a fine colander. Mix all the ingredients for the sausage andstuffed the calamari, closing the top with a toothpick. Braise the calamari inthe sauce for about 20 minutes. Mix all the ingredients for the spaetzlestogether, let it rest for 30 minutes. Bring some water to a boil. Using a colan-der, pass the dough into the water, boil for one minute, then strain the pastaand transfer it directly in a sauté pan with butter.

To p l a t e : Start with spaetzle in the bottom, top with the calamari slices anddrizzle with sauce. Finish with cracklings and tobiko caviar.

Fo r t he Sau c e:5 lb Blue Crab2 oz Cognac5 oz Tomato paste1 lb Onion, carrots, celery,

garlic, diced2 qt Water

Salt & pepper, to tasteFor t he S tu f f i n g:1 lb Pork sausage1 lb Alligator meat1/2 lb Crawfish tail3 ea Whole eggs

2 bunch Green Onions3 oz ginger, grated2 oz Soy sauce

For t he Spae t z l e:10 oz All-Purpose Flour 3 ea Eggs5 oz Milk1 t Squid ink

Salt & pepper, to taste


BRONZE MEDALSeafood

OYSTERS ALMA

ALMAChef Melissa Araujo

Meth od: Mix in all ingredients together and slowly start to add the picklevinaigrette. I recommend adding salt and fresh ground pepper to your tasting.

To a ss emb le : Put the oyster on a small plate then spoon a little bit of allthe ingredients center it in the middle of the oyster. Pour a little bit of the pick-le vinaigrette all over. Finally, place a brûlée lemon for squeezing on top ofoyster. To garnish, use micro greens.

In g red i ent s:12 ea Gulf Oysters

(clean and open )

For t h e p ic k l e v i na i g re t t e:1 ea shallot, finely diced1/4 c Cabernet Sauvignon

Vinegar1/4 c Local Louisiana Honey

with comb, diced1 T Thyme1/2 c English Cucumber,

finely diced1/2 c charred pineapple,

finely diced1/2 c Radishes, sliced1/4 c nonpareille capers,

rinsed and drained

6 ea lemon, halved and brûléed

NOWFE17_2D_Seafood_7_12.qxd 5/23/17 12:54 PM Page 4

BRONZE MEDALSeafood

YELLOWFIN TUNA CRUDOwith Heirloom Tomato-Lemongrass Sorbet

BOMBAY CLUBChef Phillip Todd

Method fo r t he t oma to so rbe t : Place the tomatoes in a saucepan andbring to a simmer over medium heat. Cook, stirring often, for about 45 min-utes, or until the tomatoes have reduced by half; there may still be a smallamount of liquid remaining. Meanwhile, heat the oil in a skillet over low heat.Add the onions and cook gently for 7-8 minutes, or until tender. Place thereduced tomatoes and the onions in a blender and puree them until verysmooth. Press the mixture through a fine mesh sieve (there should be abouta cup of puree) and return it to the blender. Add the remaining sorbet ingre-dients and blend again. Strain through a chinois{ or a fine mesh sieve). Thereshould be about 1 1/2 cups of sorbet base; cool the mixture in an ice-waterbath or in the refrigerator until cold. Freeze the sorbet in an ice-creammachine. Store the Sorbet in a covered container in the freezer. Me th od t o p l a t e -u p : Arrange the sliced tuna on the plate, drizzle thelemon olive oil over the sliced tuna and sprinkle the sea salt all around theplate and tuna. Using two small coffee spoons, quenelle the sorbet. Scatterthe pickled watermelon evenly over all the slices of tuna and garnish with thechiffonade mint.

For t he Tun a C r udo:4-6 oz. fresh yellowfin tuna, sliced1 T lemon extra virgin

olive oil1 t sea saltFor t h e He ir lo om Tomato -Lem on gras s So rb e t:2 1/2 lb heirloom tomatoes,

peeled, and chopped

1 T canola oil1/3 c yellow onion,

finely choppedPinch of chopped tarragonPinch of cayenne

3/4 c lemongrass simple syrup

NOWFE17_2D_Seafood_7_12.qxd 5/23/17 12:54 PM Page 5

FEATURED DISHESSeafood

AMERICAN SECTORChef Charles Hoffman

FRIED ALLIGATOR BOULETTESwith Smoked Tomato Beurre Blanc

BISTREAUX at MAISON DUPUYChef Matt Regan

SEARED SCALLOP WITHCRISPY HOGSHEAD CHEESE Candied Louisiana Citrus and Almonds

CRIOLLO at HOTEL MONTELEONEChef Randy Buck

PANCETTA-CRUSTED SCALLOPwith Truffled Golden Beet Puree, WarmMarinate Wild Mushrooms, Micro Basil

JOHNNY SANCHEZChef Miles Landrem

COBIA CEVICHEwith Creole Tomato and Crispy Hominy

REGINELLI’SChef Darryl Reginelli

SHRIMP & AVOCADO CROSTINI


FEATURED DISHESSeafood

ROUX BISTRO at SHERATON NEW ORLEANS

Chef Mark Quitney

BRONZED REDFISHwith Cajun BBQ Sauce

& Crabmeat Pea Shoot Salad

TABLEAUChef John Martin

CRAWFISH BIENVILLE

TRENASSEChef Silvie Jackson

STUFFED LOUISIANA FROG LEGS

Notes:


GOLD MEDALMeat & Poultry

SOUTHERN SWEET TEA-BRINED GAME HEN, Poached QuailEgg, Duck Fat Potato Nest, Roasted Chicken Demi-Glace, HudsonValley Foie Gras-Truffle Beurre Blanc

HYATT REGENCY NEW ORLEANS & 1718 EVENTSChef Jonah Nissenbaum

Meth od t o b r in e: Combine ingredients, Submerge Game Hen and leavefor two days.Me thod t o conf i t t h e ga me h en: Submerge the game hen in duck fatwith shallot, thyme, bay leaves black peppercorns. Cook in a 225 degree ovenuntil the internal temp of the game hen is 155 degrees.Me th od fo r po ta to nes t: Using a spiral slicer, slice Idaho potato andimmediately fry in 350 degree duck fat in a small cluster. After 10 seconds,form the potato into a nest using two ladles.Me thod f o r c h i cken demi -g l ac e: Roast Chicken Bones, place into apot with mirepoix, aromatics, white wine. Top with water. Simmer for 6 hoursskimming constantly. Strain chicken stock. Repeat the process a second timeusing the original chicken stock as the liquid. Simmering for 6 hours. Strainthe chicken stock. Reduce the fortified stock until a light nappé is achieved.Me thod fo r Foi e G ras -B la ck T ru f f l e Beur r e B l an c wi th Go ldl ea f Sa uc e : Prepare a classic Beurre Blanc sauce. Season and sear foiegras. In a hot dry sauté pan sear the foie gras. Once cool, small dice the foiegras and add to the beurre blanc. Shave and chop fresh black truffle, add tobeurre blanc. Add gold flakes to beurre blanc.

Fo r t he b r i ne:1 g Tea1/2 c salt1/2 c sugar

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SILVER MEDALMeat & Poultry

HOGS HEAD TERRINESherry Lentil Salad, White Truffle Powder

RESTAURANT R’EVOLUTIONChef Jana Billiot

Me th od: Place meat in large stock pot and cover with 6” of water. Bring toa rapid boil for 5 minutes. Simmer 45 minutes and drain. Rinse meat well.Add seasoning, then cover with water and simmer 24 hours. On the next day,drain and strain liquid through a fine mesh strainer or chinois. Allow meat tocool and pick meat carefully, removing all bones and hard cartilage. Reducethe hogs head stock to 7 quarts. Rough chop picked meat. Add Hogs HeadCheese Spice, chopped meat, scallions, and parsley to reduced stock and allowto absorb and soak for 5 minutes. Makes 7 large terrines.

Fo r t he s immer:2 ea hogs heads

(30-35#), cut in half and glands removed

30lb pigs feet10lb pork butt (3” cubes)10 ea yellow onions,

julienned12 ea halved whole heads

of garlic6 ea bay leaves3 T red pepper flakes3 T celery seed

For t h e hog ’s head c hees es p i c e :1 T white pepper1 1/2 T cayenne3 1/2 T black pepper1/2 t cinnamon1/2 t nutmeg1/2 c sugar6 T granulated garlic2 qt green onions,

thinly sliced3 c parsley, chopped6 T salt

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BRONZE MEDALMeat & Poultry

ANTICUCHOS de CORAZON

L’AUBERGE CASINO & HOTEL BATON ROUGEChef de Cuisine Mike Kelley

Me th od f or t he an t ic uc ho s: Remove veins and sinew from the beefheart and cut the resulting firm meat into 1 1/2 inch cubes. In a mediumbowl, whisk together the aji panca, vegetable oil, red wine vinegar, garlic,oregano, cumin, and salt. Add the cubed beef heart, tossing to coat thorough-ly. Cover and refrigerate for at least 3 hours. Bring a large pot of water to aboil. Add the potatoes. When they are nearly tender, add the corn. When bothare cooked through, drain and set aside. When cool enough to handle, cut thecorn on the cob into serving sizes. Peel the potatoes and cut into thick slices.In a small bowl, whisk in desired amount of sliced scallion into the aji amar-illo paste. Season with salt and set aside. Set the grill to medium heat.Place 3-4 beef cubes on each skewer. Set aside the remaining marinade forbasting. Arrange the skewers on the preheated grill. Baste the marinade ontothe skewers with a pastry brush or fresh corn husks and grill for 3 minutes.Flip to the other side, baste, and grill until cooked through with a little char,another 3 minutes. Serve hot with the potatoes, corn, and seasoned with ajiamarillo.

For t he an t ic uc ho s:1 ea beef heart1/2 c aji panca paste1/2 c vegetable oil1/4 c red wine vinegar1 T minced garlic1 T dried oregano

1 t ground cuminSalt to taste

Fo r s e rv i ng :2 ea russet potatoes2 ea corn on the cob

(Choclo- Peruvian giantkernel corns,if available)

1/2 c aji amarillo paste1 ea scallion, thinly sliced

Salt to taste

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BRONZE MEDALMeat & Poultry

CRISPY PRALINE PORK BELLYwith Smoked Gouda Grits & Creole Tomato Relish


Meth od fo r th e po rk be l l y: Score the pork belly & rub in the rosemary,garlic, kosher salt & cracked pepper to coat. Cover with red wine, pomegran-ate liquor and vegetable stock. Braise in 250 degree oven 6 hours until forktender. Remove from oven, drain braising liquid and cool overnight.

Me thod fo r t h e smok ed gouda g r i t s: Bring water to a boil, add gritsand cook until tender. Add cream and smoked Gouda and cook until smooth,add salt and pepper to taste.

Me thod fo r t he t oma to re l is h: Smoke two tomatoes until tender, chilland dice. Sauté onions for one minute to soften. Mix together and let sit fourhours to marinate.

For t h e b ra i sed p or k b e l l y:1 ea Pork belly4 c red wine2 c pomegranate liquor4 c vegetable stock1/2 c rosemary, chopped1/4 c garlic, chopped

Kosher Salt & pepper

For t h e smoked goud a g r i t s:1c Stone Ground Grits1c water1/2 c cream 3/4 c Smoked Gouda, grated

For t h e t om ato r el i s h:2 ea Creole tomatoes1/2 ea Bermuda onion, diced1T Italian parsley,

chopped2 T olive oil

Salt & pepper to taste


FEATURED DISHESMeat & Poultry

PETE’S PUBat THE INTERCONTINENTAL

Chef Arthur Batiste and Jonathan Emerson

GUN-SMOKED LAMB BANH MI

ROYAL SONESTA HOTELChef Corey Jacobs

BRAISED BEEF SHORT RIBSwith Jalapeno Cheese Grits & BBQ Shrimp Butter

OPAL BASILChef Robert Vasquez

DOS PUERCO EMPANADAS

THE GRILL ROOM AT THE WINDSOR COURT HOTEL

Chef Gabriel Charpentier

FIVE SPICE SMOKED DUCK BREASTwith Fava Purée, Carrot, Spiced Pecan,Blackberry

Notes:


GOLD MEDALLagniappe

BAMA BEET SALADwith Citrus Supremes, Hibiscus Meringue Crumbles & Candied Pecans

ATCHAFALAYAChef Jacob Cureton

Method fo r t h e roas ted bee t s: Preheat oven to 375 degrees. Place allingredients in a large roasting pan and cover tightly with foil. Roast from 35minutes to 1 hour or until you can stick a small paring knife into the beet withlittle resistance. Once the beets are cooked using gloves and a thick towel peelthem while they are still hot and the skin will come off easily. Then cool thebeets in the refrigerator and slice into small bite-size wedges.

Me th od f o r ca nd i ed p ecan s: Preheat oven to 325 degrees with the fanon. Add sugar and the water to a sauce pot and bring to a boil, then add thepecans. Simmer for 30 minutes on medium low heat. Turn off the heat andadd the curry powder and stir really well. Strain the pecans from the liquidreally well. Spread the pecans onto a sheet pan and and roast in the oven tilldry and glazed. They will become more crunchy as they cool off.

For t h e roast ed b ee t s:5 lb Golden Beets 5 lb Red Beets 4 ea Fresh Thyme sprigs 2 ea Fresh Rosemary1 T Black Peppercorns

(toasted) 1 T Whole Coriander

(toasted) 1 c Apple Cider Vinegar 2 c water1 T Olive Oil 1 T Salt

For t h e can d i ed pecans:1 lb Whole Pecan Halves1lb Sugar2 c Water 2 T Curry Powder

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SILVER MEDALLagniappe

CHEESE GOUGERES WITH DUCK MOUSSE Creole Pepper Jelly,Hog’s Head Cheese, Pickled Shallots and Micro Herbs

HYATT REGENCY NEW ORLEANS & 1718 EVENTSChef Eric Damidot

Ass em bl y: Cut gougere in half. Spread mousse on bottom side, pepper jellyon top side. Place 1 slice of head cheese and pickled onion over mousse por-tion. Top with salad and pepper jelly side of gougere top.

For t he goug e re s:1/2 c whole milk1/2 c water8 T unsalted butter,

cut into 4 pieces1/2 t salt1 c all-purpose flour5 ea large eggs, at room

temperature1 1/2 c coarsely grated cheese,

such as Gruyère or cheddar

For t h e p i ck l ed s ha l l o t :4 ea shallot, sliced1qt sherry vinegar1/2 c kosher salt1/2 c brown sugar

For th e duc k mous s e:1lb duck liver,

soak in milk over night2 ea shallot, minced4 ea garlic clove 1 T black pepperPinch selrose2 T kosher salt1oz Cognac1/4c duck fat

For t h e c reo l e p eppe r j e l l y:1 c Tri color peppers,

minced1 qt water1c sugar1/4 c white vinegar7 ea sheet gelatin


BRONZE MEDALLagniappe

GRILLED CRAWFISH & SPRING BEAN SALADwith Local Honey-Lime Vinaigrette and Pork Cracklin

BOURBON HOUSEChef Eric Cook

Meth od fo r t he s a l ad: Drain crawfish tails and toss with Creole season-ing. Place crawfish tails in a perforated pan and grill over high flame for sev-eral minutes so that the tails pick up some char flavor. Blanch beans in hotwater until tender. Toss grilled crawfish tails, blanched beans and watercresswith vinaigrette. Adjust seasoning as desired. Portion salad into chilled bowlsand garnish with lime wedges.

1 lb Louisiana Crawfish Tails

1/2 c Dickie Brennan’s Creole Seasoning

1 qt Mixed Spring Beans (speckled butter beans,pink eyes and baby lima beans)

1 bunch Hydroponic Watercress (washed and picked)

2 c Local Honey & Lime Vinaigrette Salt, Pepper and CreoleSeasoning, to taste

2 ea Limes, cut into wedges

For t h e lo c a l h on ey- l im ev ina ig re t t e:1/2 c Lime Juice1/2 c Orange Juice

1/4 c Raw Honey

2 T Dijon Mustard

1 ea Shallot, peeled and chopped

1 ea Garlic clove, peeled1 pinch Kosher Salt



WATERCRESS AND LEMON RICOTTA AGNOLOTTI with Crispy Duck Confit, Creole Tomato Sauce, Pea Tendrils

RITZ-CARLTON NEW ORLEANSChef Frank Gray

Meth od: Lightly dust the pasta dough with the flour. Place watercress in ablender and turn on low speed and slowly pour in 1/2 boiling water, pureeuntil smooth. Place in refrigerator until chilled. Fold in water cress puree intoricotta and add lemon zest and season with salt and pepper. Place ricotta mix-ture into a piping bag. Pipe quarter size portion of the ricotta mixture startingat 1/2 inch from the bottom of the pasta sheet. Start by piping from 1inchfrom the side of the dough and pipe mixture across the length of the dough.Brush dough with egg wash just above the filling. Gently grab bottom of pastaand roll the dough over the filling sealing it with the yolks. Roll the dough onemore time to seal. Use the tips of your fingers to pinch the tube of pasta intoequally-sized sections, creating a seal between pockets of filling. Use thewheeled pasta cutter or a sharp knife to separate the sections. Quickly cutthrough each, leaning the tube of pasta in the direction you're cutting. Youshould be left with small, individual pockets of filled pasta. Place the finishedagnolotti in a tray of coarse cornmeal. Bring pot of salted water to a boil andcook pasta. Once the pasta floats continue to cook for 3 more minutes andremove. T o p l a t e : Place tomato sauce on bottom plate, and place confit ontop of sauce. Place three pieces of angelotti on top. Garnish with pea tendrils.

In g red i ent s:2 ea Sheets Fresh Pasta 1/4 c All Purpose Flour4 ea Egg Yolks1 c Fresh Ricotta1 T Lemon Zest2 c Water cress

2 c Corn Meal1/2 c Pulled Duck Confit3 oz Creole Tomato Sauce1 oz Pea Tendrils

Salt and Pepperto Taste



ZAPP’S CHICKEN SLIDERwith Pickled Watermelon Rind


Meth od: Remove all pink and green rind and cut rind into 1/2 inch sticks.Combine all the ingredients into a sauce pan and bring to a boil and boil rindstill translucent. Take off of stove and put in cooler overnight to pickle. In alarge Frying pan heat the oil to 350 degrees. Crumble voodoo chips till it hasa course breadcrumb like consistency. Whisk milk and eggs together. Placechicken thighs in egg mix and dredge in voodoo chips and deep fry until chick-en reaches internal temperature of 165 degrees. Set on paper towels to drainoff access grease. Slice brioche buns in half and place remoulade sauce oneach side of the buns. Put chicken, cheese, tomato, lettuce and bacon onsandwich and place top of bun on top insert a skewer if necessary to keepeverything together.

Fo r t he s l i de r:1 bag Zapp’s Voodoo potato

chips5 ea chicken thighs1 ea Roma tomato, sliced 5 leaves Bibb lettuce5 slices Applewood smoked

bacon, cooked5 slices Jalapeno Jack cheese5 ea brioche sliders5 oz Remoulade sauce3 ea Eggs1/2 c milk1/2 g Canola oil

For t h e p i ck led r i nd:2 lb Watermelon Rind2 c white vinegar2 c water2 ea cinnamon sticks3 c sugar1 t whole cloves1 t whole allspice1ea lemon, sliced thinly1/4 c salt1 qt water


FEATURED DISHESLagniappe

BARCADIAChef Brian Bajon

CHICKEN LETTUCE WRAPS

BESH STEAKChef Paul Robert

CRISPY CRAWFISH RICE

SUPERIOR SEAFOODJohn Michael Rowland

CRAWFISH MAC & CHEESE

RIB ROOM at the OMNI ROYAL ORLEANSChef Tom Wolfe

CREOLE BOILED CRAWFISHGRILLED CHEESE SANDWICH

DESIRE BISTRO at the ROYAL SONESTA HOTELChef de Cuisine Quinlan Williams

P & J OYSTER CARBONARA


GOLD MEDALDesserts

FLEUR DE SEL CARAMEL TARTStrawberry Jelly, Cinnamon Chantilly

RITZ-CARLTON NEW ORLEANS

Pastry Chef Ravindra Verma

Meth od f or th e pa te sa b l e: Mix in butter, sugar & almond flour withpaddle in mixing bowl. Add in egg. Just mix. Chill dough. Roll, then bake thetart shell, shave off uneven surface, brush with melted cocoa butter.

Me thod fo r t he ca r ame l f l eur de se l: Dry heat caramel of liquid glu-cose, sugar & isomalt, sprinkling slowly. To light amber colour. To deglaze,add butter first, followed by hot cream,vanilla pod & trimoline. Take off heatand add to chocolate & cocoa butter. Let mixture come to room temperature,fill tart shell half way.

To Ga rn i sh : Macaroon sandwiched with strawberry pate de fruit.Chocolate curl shape & gold leaf, strawberry sauce & croquant perles.

For t he pa te s ab l e:320 g Butter 140 g Icing sugar 4 g Sea salt 180 g Almond flour 330 g Flour AP 50 g Egg

For t he c a ram e l f l eu r de s e l:225 g Liquid glucose 300 g Isomalt Sugar 30 g Butter 45 g Trimoline 2 ea Vanilla bean 4 g Fleur de sel 150 g 41% milk choc. 25 g Cocoa butter

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SILVER MEDALDesserts

PONCHATOULA STRAWBERRY CREOLE CREAM CHEESE KING CAKE PUSH-UP POPS with King Cake Ice Cream

ROUX BISTRO at the SHERATON HOTELChef Mark Quitney

Method fo r t he k in g cake i ce c r eam: Cut king cake in small cubesand freeze 3/4 of them. Heat cream cheese, milk, sugar, salt, the cinnamonstick, and the remaining king cake cubes together. Heat until scalding.Remove from heat and strain. While the milk mix is heating, whisk togethercinnamon sugar and egg yolks until the mix begins to look a pale yellow color.Once the mix is ready and the milk mix is hot, temper the milk mix into theyolks while you whisk vigorously. Put the mix back on the stove on medium-low heat and stir continuously with a rubber spatula scraping the bottom ofthe pot. Once your custard starts to get thick, remove from heat, add creamcheese, and whisk until fully combined. Put your custard in a wide bowl in thefreezer and let it chill for 45 min-1 hr. Beat the mix vigorously and let it standin the freezer for 15 more minutes. Repeat this step until ice cream gets thick.Add the frozen king cake cubes and fold them in. Let the king cake ice creamfreeze for at least 2 hours.

For t h e k i ng c ake i cec re am:1 qt heavy cream1 qt milk1 lb sugar8 oz cinnamon sugar1 tsp salt1 tsp vanilla

2 c egg yolks1 lb king cake (frozen)1 lb cream cheese1 ea cinnamon stick


BRONZE MEDALDesserts

FUDGE-”WURST”with crushed pistachio relish, strawberry and mango coulis

DAT DOGChef Alex Ventura

Method f or t h e f udg e - ”wu rs t ”: Preheat oven 350 degrees F. Spreadthe pecans in a single layer on a baking sheet and bake 6-8 minutes. Coolcompletely. Put the butter, chocolate chips, and cayenne in double boiler. Stiruntil chocolate is melted and mix is smooth. Stir in coffee. Add pecans andorange zest, stir until combined. Cover bowl and refrigerate until firm, but stillpliable, approximately 10-20 minutes. While cool, add marshmallows.Divide the fudge in half. Place one half in the center of a piece of plastic foodwrap. Using a spatula, form the chocolate into a log, about 7-8 inches longand 2 inches wide. Roll up the log in plastic and twist the ends to seal. Rollback and force to make log even and round. Repeat with the remainingchocolate. Refrigerate until firm, approximately 1 hour.

To Se r ve : Lightly butter a saute pan, medium heat. Toast pieces of poundcake on both sides. Let logs sit at room temperature for approximately 15minutes. Using a sharp serrated knife, slice the logs into 1/2 inch slices. Placeeach slice on toasted pound cake, drizzle with mango and strawberry coulis.Then garnish with chopped pistachios.

Fo r t he f ud ge:11/2 c chopped pecans6 T unsalted butter, cut in

1/2 inch pieces, room temperature

1 12 oz bag of semi-sweet chocolate chips, such as Ghiradelli

1/4 c chicory coffee1 t grated orange zest 1/4 t cayenne pepper1/2 c marshmallows, diced1 ea pound cake

(homemade), cut in 2 inch squares

4 T pistachios, chopped


FEATURED DISHESDesserts

CREOLE CREAMERYChef Bryan Gilmore

FRESH GINGER ICE CREAMwith apricot tea-soaked pound cake,

passion fruit caramel, “brandied” almonds

INTERCONTINENTALPastry Chef Sharon Rodriguez

CHOCOLATE MOUSSE DUO

QUINTIN’S ICE CREAMPastry Chef Quintin Quinlavin

FROZEN OPERA CAKE

RIB ROOM at the ROYAL ORLEANSPastry Chef Thomas Weindel

VANILLA BEAN CHEESECAKEwith hazelnut brownie crust

Notes:

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