Culinary Central Video: Cooking Demonstrations
May 8, 2011
The Louisiana Seafood Promotion and Marketing Board's Culinary Central Stage at the 2011 New Orleans Home and Garden Show got under way on Friday, March 18. Over the course of three days, 27 top chefs from around the South took to the stage to demonstrate how to produce easy, tasty dishes using fresh, delicious, Louisiana and Gulf seafood.
Kitchen and Culture had a videographer and photographer on hand, and we've posted the demos along with concice recipes to our site. The photo index is below, with links to each demonstration and to each recipe.
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Introduction to culinary central here; need copy for this . |
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James Beard award-winning cookbook author Chef Martha Hall Foose of Greewood, MS teams up with James Beard nominated Chef Tory McPhail of Commander's Palace in New Orleans, LA to prepare Broiled Gulf Oysters, West Indies Crab Salad, and Caribbean Grilled Shrimp "Pinchos". Watch video of the cooking demonstration. |
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Chef Susan Spicer of Bayona and Mondo in New Orleans, LA teams up with Chef Glen Hogh of Vega Tapas in Metairie, LA to prepare Grilled Gulf Shrimp with Black Bean Cake and Sizzling Gambas al Pil Pil. Watch video of the cooking demonstration. |
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Chef Danie Rodriguez of Capone's in Ocean Springs, MS teams up with Chef Chuck Subra of La Cote Brasserie in New Orleans, LA to prepare Flounder Caprese with Crab Risotto, and Louisiana Seafood Stew with Sweet Potato Biscuits. Watch video of the cooking demonstration. |
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Chef Nick Landry of Bruce Foods in New Iberia, LA teams up with Chef Chis Lusk of Café Adelaide in New Orleans, LA to prepare Crabmeat Stuffed Gulf Flounder, and Crawtator Crusted Gulf Oysters with Red Bean Gravy. Click the photos for the recipes. Video of the cooking demonstration. |
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Chef Ryan Gall of Salu in New Orleans, LA prepares Seared Gulf Shrimp and Black Bean Cous Cous. Watch video of the cooking demonstration. |
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Chef Wayne Baquet of L'il Dizzy's Café and Chef Jared Rising of L'auberg du Lac team up to prepare Crawfish-Stuffed Bayou Chicken and a Gulf Seafood Omelet. Video of the cooking demonstration. |
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Chef Cory Bahr of Sage in Monroe and Ruston, LA and Chef Alon Shaya of Domenica in New Orleans, LA team up to prepare Seared Louisiana Shrimp with Black Pepper Flapjacks, Toasted Pecans, and Strawberries with Honey Syrup. Watch video of cooking demonstration. |
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Chef Tenny Flynn of GW Finns prepares GW Fins Sautéed Black Drum Filet with Spinach, oysters, Shiitakes and Tasso. Watch video of the cooking demonstration. |
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Chef Justin Devillier of La Petite Grocery in New Orleans, LA teams up with Chef Jude Tauzin of Village Café in Lafayette, LA to prepare Gulf Shrimp and Grits, and Bronzed Amberjack and Warm Crawfish Vinaigrette. Watch video of the cooking demonstration. |
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Chef Justin Ferguson of Superior Seafood in New Orleans and Chef Patrick Heim of Oak Crest Mansion Inn in Pass Christian, MS team up to prepare Smoked Andouille and Louisiana Crawfish over pasta, and Blackened Snapper with Goat Cheese and Fresh Herb Grits. Watch video of the cooking demonstration. |
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Chef Jared Tees of Besh Steak in New Orleans, LA and Chef Minh Le of Spahrs in Houma and Thibidaux, LA team up to prepare The "Besh" BBQ Shrimp, and Golden Potato Soup with Fried Oysters. Watch video of the cooking demonstration. |
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Chef Adolfo Garcia of Rio Mar, La Boca, and a Mano, and Chef Lauren White of Top Hat, all of New Orleans, LA, team up to prepare Pimenton-dusted Yellowfin Tuna with Braised Artichokes and Serrano Ham, and Baked Gulf Oysters with Country Ham, Braised Greens, and Cornbread Crumbs. Watch video of the cooking demonstration. |  |
Chef Drew Dzejak of the Grill Room at the Windor Court in New Orleans, LA and Chef Holly Goetting of Charley G's in Lafayette, LA team up to prepare Citrus Poached Gulf Shrimp over Shaved Fennel Salad, and Pistachio-Encrusted Redfish over Fire Roasted Asparagus. Watch video of the cooking demonstration. |
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Chef Joseph Faroldi of K Joe's in New Orleans, LA prepares Pasta with Louisiana Crawfish (or shrimp!) as excerpted from Crescent City Moons, Dishes, and Spoons by the Junior League of New Orleans. Watch video of the cooking demonstration. |  |
Chef Nathan Gresham of Beausoleil in Baton Rouge, LA and Chef Brian Landry of New Orleans, LA team up to prepare Louisiana Jumbo Lump Crab Cakes with Soy Bean Succotash, and Blue Crab Bisque. Watch video of the cooking demonstration. |
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Comments
some of my greatest memiores
some of my greatest memiores of the kids growing up were cooking together and some of the food fights we got into boy were they messy but we all remember them and laugh and i wouldn't change it for the cleanest house in the world. Someone once told me do you want your kids to remember a clean house or fun times with their mom. It was the greatest advice ever as we made messes and cleaned them up together or I happily cleaned them up on my own knowing I had just built something wonderful. Cooking with your kids (and hopefully I will have grandkids soon) is such a great joy! Great video post! looking forward to more from you.
I love to read louisiana
I love to read louisiana.kitchenandculture.com
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