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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
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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
8
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
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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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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
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HYATT REGENCYNEW ORLEANS
BEST OF SHOWSweet
PASTRY CHEF MILAN SMITH
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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:
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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
ROUX BISTRO at the SHERATON NEW ORLEANSChef Mark Quitney
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
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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:
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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
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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
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BRONZE MEDALLagniappe
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
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BRONZE MEDALLagniappe
ZAPP’S CHICKEN SLIDERwith Pickled Watermelon Rind
ROUX BISTRO at the SHERATON NEW ORLEANSChef Mark Quitney
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
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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
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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
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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
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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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