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Welcome!

On behalf of the 2017 Wine & Experience Board of Directors, I would like to welcome you to our 25th Anniversary event. Over the past quarter century, NOWFE has grown from an intimate collection of wine leaders and a few oenophiles gathered in a small hotel ballroom into a multi-day, multi-venue extravaganza that has donated over $1 million to local 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 Community College Culinary Arts Program. Nunez prepares its students for employment in a variety of food service occupations, including providing the necessary skills to successfully start and manage a small business in the foodservice industry. 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 Beninate 2017 Board President New Orleans Wine & Food Experience Contents Our Sponsors 2 Who’s Running the Show 3 Beneficiaries & Special Thanks 4 2017 NOWFE Official Poster 5 Schedule of Events 6 Wine 8 Food 10 Sponsors & Partners 14 Awards & Recipes 25 1 2_Welcome17_3.qxd 5/23/17 12:26 PM Page 2 2_Welcome17_3.qxd 5/23/17 12:26 PM Page 3

Our Sponsors Who’s Running the Show

Executive Committee Traci Beninate - President Justin Devillier - Vice President Chris Brancato - Treasurer Ewell Smith - Secretary Ted Selogie - Past President Board Members Traci Beninate - Southern Glazer’s Wine & Spirits Lauren Brennan Brower - Dickie Brennan & Co. Chris Brancato - KREWE Jim Fein - Marriott Justin Devillier - Balise & La Petite Grocery Michael Gulotta - MoPho & Maypop Mickey Hanning - Wines Unlimited Susan Hislop - Home Team Productions Rene Louapre IV - Hogs for the Cause James Moises - Moises Wines & Bizou Imports Frank Oliveri - Republic National Distributing Company Ewell Smith - Mission Chefs Tod A. Smith - WWL-TV HOTELS Kristian Sonnier - New Orleans Convention & Visitors Bureau Gail Varuso - Ralph Brennan Restaurant Group

PARTNERS Mark Needham - General Counsel Krewe of Cork The Royal Street Guild Nadeau Staff Board Louisiana Restaurant Lululemon Louisiana Culinary Association Camellia Brand Jamie P. Hall - Executive Director Institute Sucré Discoveries 84 Flash Verdad Real Estate Modern Market Liz Goliwas Bodet - Marketing & Public Relations Mignon Faget Culinary Agents The New Orleans Menu Aimee Brown - Executive Assistant Rafael Lugo -Intern MEDIA PARTNERS WWL-TV iHeartMedia New Orleans Magazine Jonathan Adler - Intern The Advocate Gambit Where Y'at Magazine Cumulus COX Media Louisiana Kitchen Event Management Entercom St. Charles Avenue Magazine & Culture New Orleans Convention Company, Inc (NOCCI) 2 3

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Official Beneficiary 2017 Poster NOWFE Supports Culinary Arts at Nunez Community College

Celebrating 25 years, the New Orleans Wine & Food Experience has contributed to the culinary excellence in our community by raising more than $1.2 Million for local non-profit organizations. Special Thanks

84 Flash Ian Moro Rene Bajeux Andrew Curren Jodi Archer Richard Ellis Ashley Brodie Joe Briand Romney Photography Barry Himel Joe Jaeger Skuba Design Studio It is often said that greatness is forged through adversity, and Bella Blue John Mitchell Tariq Hanna the rise of the talented young artist, Christy Works-Boutte exem- Bill Burkhart Kendall Gensler The Louisiana Seafood plifies this philosophy. A childhood illness led to Christy's loss of Brian Duncan Kevin Hartquist Promotion & hearing at the age of one. Subsequently, many observers and Marketing Board Catherine Markle Krewe of Cork critics of her work attribute her rapid artistic maturity to this loss The New Orleans of hearing and the many obstacles she has had to overcome. Colin O’Neil Lauren Daly Homer Convention & Visitors Craig Collins Linda Smith Bureau Christy's determination as a young girl and unwavering belief in Daniel Causgrove Marvin Andrade The New Orleans herself has continued throughout her career, and led to many Michelle Dunnick Tourism & Marketing successes as an artist. Danielle Plauche- Corporation Shaw Nick & Melissa Lama Erin Keller Haney The Ritz Carlton This is Christy's 4th Official NOWFE poster (2009, 2010, 2011 & Nina Tramuta New Orleans Evan Goldstein 2017). With a whimsical yet elegant touch, she was inspired by Parag Athavale Trixie Minx Fred Holley the iconic New Orleans shotgun homes, the new location of the Pat Galloway Troy Roth Gus Martin Grand Tasting, along with the flavorful food and delicious wines Proforma Key Wink Design & Events Solutions that make up the New Orleans Wine & Food Experience. To learn more about this artist, please visit www.artbychristy.com. Artisan Fine Wines Purveyor of Fine Wines Bizou Imports Republic National Distributing Co. Paul Bologna Fine Wines Southern Eagle 18" x 24" lithograph with metallic ink Lirette Selections Southern Glazer’s Wine & Spirits $40 - Limited edition of 250, signed and numbered by the artist Mystic Vine Uncorked Wines Available in the Merchandise Area Neat Wines Vino Wholesale 4 Pioneer Wine Co. Wines Unlimited 5

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Schedule of Events

ROYAL STREET STROLL Friday, May 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 TASTING Saturday May 27 at 6 pm Mardi Gras World, 1380 Port of New Orleans Place WINE DINNERS The Grand Tasting experience at NOWFE, in its first year at Thursday, May 25 at 7pm the festive Mardi Gras World, showcases hundreds of various locations domestic and international vintages, alongside delicious served by New Orleans’ finest chefs and purveyors. Intimate wine dinners at which winemakers are paired The Louisiana Seafood Stage will feature past “Seafood with the city’s most prominent chefs & restaurants offering Royalty” battling it out in teams, in a “Top Chef” progres- an opportunity to learn about the wine and food pairings sive cooking-style. All attendees will appreciate the unfor- directly from the vintners and chefs that created them. gettable prospect of chatting with well-known and up-and- SEMINARS & EXPERIENCES coming chefs in the culinary world. Each chef will present a Friday, May 26 - Sunday, May 28 dish for competition in hopes of winning a Fleur de Lis various times & locations Culinary Award. Also at the Grand Tastings, located on the Riverfront Plaza… An unsurpassed, educational, hands-on wine and food experience! NOWFE’s Seminars & Experiences offer one- Stubb’s BBQ Cooking Demonstration of-a-kind excursions and exclusive dining opportunities, 6:30pm & 8:00pm while engaging in real life experiences with wine & food. Join Stubb’s grandson, Rocky Stubblefield as he demon- VINOLA! strates some of his BBQ cooking tips with samples! Friday, May 26 at 2 pm Omni Royal Orleans Hotel THE BIG GATEAUX SHOW Saturday May 28 at 9 pm True wine connoisseurs, with a higher level of appreciation New Orleans Downtown Marriott at the Convention Center for fine wines, can sample rare and highly valued wines, each one boasting a value of at least $75. Elite wines from A sweet night of Burlesque inspired Chocolate, Cocktails & around the world will be presented by the winemakers Competition! Come watch this year’s challenge hosted by themselves. local pastry pro Tariq Hanna of Sucré. 6 7

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Wine Wine

Ballroom 1st Floor Ballroom 2nd Floor (continued)

Antinori - Antica Napa Valley Empson USA Banfi Vintners Flora Springs Winery & Vineyards Canard Winery Hundred Acre Wine Group Casa Agrícola Alexandre Relvas Italics Winegrowers / Casa de Vila Nova Reynolds Family Winegrowers Chateau de Berne Impatience Rosé Juliette VieVite Esporão Michael David Winery Francis Coppola Winery Notorious Pink Frederick Wildman and Sons Pioneer Wine & Spirits of Louisiana, LLC Hahn Family Wines Quigley Fine Wines Kobrand Corporation Rabble Wine Company Lusovini Revolution Wine Company Old Bridge Cellars Silver Oak and Twomey Wine Cellars Palm Bay International Stellar Organics Pot du Vin Quinta do Crasto Ramey Wine Cellars Riverfront Plaza Riboli Family Wines / Stella Rosa Wines Seacampo Barefoot Wine & Bubbly Wines of Germany Charles Smith Wines Wines of K Vintners Ballroom 2nd Floor VIP Alcohol by Volume Wine Company Banville Wine Merchants Alexander Valley Vineyards Bizou Wines Ancient Peaks Winery Broadbent Selections Deutsch Family Wine & Spirits Kobrand Corporation Disruption Wine Company Williams & Humbert 8 9

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Food Food

The Grill Room at Windsor Court Ballroom 1st Floor Five Smoked Duck Breast, Fava Purée, Carrot, Spiced 1718 Events-Hyatt Regency New Orleans Pecan, Blackberry Best Citrus Textures- Gratin of Citrus Fruit, Lemon Genoise, Key Lime The Rib Room of Show and Blonde Chocolate Mousse, Spiced Cara-Cara Creole Boiled Crawfish- Grilled Sandwich, Rosemary Sherbet and Blood Orange Coulis; & Sweet Corn Crawfish Quenelle; Gold Hawaiian , Noodles, Baby Bok Choy, Roasted Vanilla Bean Cheesecake with Hazelnut Brownie Crust , Micro Cilantro, Homemade XO Sauce; Vega Tapas Café Stuffed Calamari- Braised, Stuffed Calamari with an American Gold Silver Sauce, Squid Ink Spaetzle and Crackling; Gambas Barbacoas Southern Sweet-tea Brined Confit Game Hen, Poached Quail Gold Egg, Duck Fat Potato Nest, Roasted Chicken Demi-Glace, Vegan Chef NOLA Hudson Valley Foie Gras- Beurre Sauce; Bronze Coconut & Navy Bean Herb Soup Cheese Gougeres with Duck Mousse, Creole , Silver Hog's , Pickled and Micro Herbs M Bistro at The Ritz-Carlton, New Orleans Bronze Watercress and Lemon Ricotta Agnolotti, Crispy Duck Confit, Besh Creole Tomato Sauce, Pea Tendrils; Crispy Crawfish Rice Gold Fleur de Sel Caramel Tart, Strawberry Jelly, Chantilly Centerplate Gold Louisiana Seafood Paradise Ravioli Ballroom 2nd Floor Best Restaurant August Dat Dog of Show Crawfish Étouffée Dumplings, , Fermented Pepper Bronze Fudge-”wurst” Chosen Cakes & Caterers Criollo Restaurant at Hotel Monteleone Ooie Gooie White Almond Cake; Pancetta Crusted Sea , Truffled Golden Beetroot Puree Chef Mike D Mac & Cheese with a Twist; Hawaiian Chicken Warm Marinated Wild Mushrooms, Micro , Beet Chip Community Coffee Morton's The Steakhouse Gourmet Coffees and Iced Teas Herb-Crusted Spinalis, Mushroom , Crispy Bone Marrow Delgado Community College Culinary Arts Red Fish Grill Duck Steamed Bun Bronze Redfish Courtbouillon Louisiana Popcorn Rice, Spring Oil, Corn Cake Crouton Desire Bar P&J Oyster Carbonara Quintin's Natural Ice Cream & Sorbet Frozen Opera Cake InterContinental New Orleans Chocolate Mousse Duo Ruth's Chris Steak House Ravioli Olive Blue Catering Alligator Stuffed Mushroom with Flambé Fondue Superior Seafood Crawfish Mac & Cheese Opal Basil Dos Puerco The Bistreaux at Maison Dupuy Pete's at the InterContinental Crispy Hogshead Cheese with Seared Scallop, Candied Citrus Gun-Smoked Lamb Bánh Mì and Almonds Reginelli's Pizzeria The Creole Creamery & Avocado Crostini Fresh Ginger Ice Cream, Apricot Tea-Soaked Pound Cake, Passion Fruit Caramel, Brandied Almonds Restaurant R'evolution Silver Hog's Head Terrine, Sherry Lentil , White Truffle Powder 10 11 6_Restaurants_17.qxd 5/19/17 12:17 AM Page 3 6_Restaurants_17.qxd 5/19/17 12:17 AM Page 4

Food Food

Barcadia Bar Restaurant Arcade Ballroom 2nd Floor Chicken Lettuce Wraps Roux Bistro at the Sheraton New Orleans Hotel Silver ; Bayou Brew Beverages Living Water; Crescent Breeze Bronze Zapp’s Chicken Slider with Pickled Watermelon Rind; Bronzed Redfish with Cajun BBQ Sauce & Crabmeat Pea- Bourbon House Shoot Salad; Bronze Grilled Crawfish and Spring Beans Salad with Local Honey- Bronze Crispy Praline Belly with Smoked Gouda Grits & Lime and Pork Cracklins Creole Tomato ; Café Bars Silver Ponchatoula Strawberry Creole Cream Cheese King Cake Café au Lait Cafe Bars; Café Mocha Cafe Bars Push-up Pops Cavan Royal Sonesta New Orleans She- Soup, Crab Boil, Crab Braised , Jalapeno Cheese Grits, BBQ Shrimp Butter CoolBrew Coffee by New Orleans Coffee Company Tommy's Cuisine Hot and Iced Coffee Soup Preux & Proper Trenasse " Style" Smoked Heart Toast w/ Garlicky Silver Fowl ; Heirloom Red Beans, Lemon & Shaved Trinity Stuffed Louisiana Frog Legs Feelings Café Riverfront Plaza Green Tea Smoked Cobia Crudo with Bánh Mì Vegetables and Grapefruit Nuoc Cham Jacob's of LaPlace Fine Andouille and Smoked Sausage Sliced Smoked Sausage and Andouille on Variety of Crackers Grita! The Pacheco - Citrus Marinated Carnitas, Pickled , and Voodoo BBQ Doña Tacos Pulled Pork Sliders & Corn Pudding Johnny Sanchez Diva Dawg Cobia Ceviche with Creole Tomato and Crispy Hominy Crawfish Etouffée Mr. B's Bistro Chilled Roasted Corn Soup with Jumbo Lump Crabmeat La Cocinita garnished with Crispy Fried Shiitake Mushrooms Plantain Chip Topped with Pulled Pork, -Roasted Sweet Potato Puree, , & Purple Cabbage Slaw New Orleans Ice Cream Company Vanilla Bean Po'Boy Ice Cream Sandwich; 18 STEAK at L'Auberge Baton Rouge Creole Cream Cheese Po'Boy Ice Cream Sandwich Bronze Anticuchos de Corazón Alma NOLA Tableau Crawfish Bienville Bronze Alma The Bombay Club Atchafalaya Bronze Gold Bama Beet Salad Yellowfin Crudo 12 13 6_Restaurants_17.qxd 5/19/17 12:17 AM Page 5 6_Restaurants_17.qxd 5/19/17 12:17 AM Page 6

Food

VIP Gracious Bakery Rose Panna Cotta Maypop Ginger Smashed Peas with Harissa Spiced Bacon, Coconut Yogurt and Roti NOSH Hamachi Crudo Seaworthy Gulf Fish Ceviche with Habanero Peppers and Grit Crisps

Sponsors & Partners

Ball Room 1st Floor Riverfront Plaza NOWFE Silent Auction Camellia Beans NOLA Boards Stubbs BBQ Emma Fick Art Pure Leaf Bern Ceramics Barefoot Wine & Bubbly Fernet-Branca New Orleans Riboli Family Wines/ Magazine/Renaissance Stella Rosa Wines Publishing Wines of Portugal Louisiana Kitchen and Culture Wines of Germany Design Management Group The Advocate New Orleans Limousine Livery gindesigns group Modern Market Stella Artois Seven Three Distilling Co. Riedel Glassware (St. Roch Vodka) Art By Christy (Poster Sales) Nadeau Furniture VIP Discoveries Furniture and Finds Ballroom 2nd Floor St. Germain Albert Uster Imports Kerrygold All Over Mystic Vine Wines Mountain Valley Spring Water Maestro Dobel Tequila St. Germain Nadeau Furniture

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Special Thanks Fleur de Lis Culinary Awards Coordinator Kendall Gensler Culinary Consultant Judges Lisa Leblanc Berry Louisiana Life / Acadiana Profile Doug Brantley Where Magazine Dale New Orleans Magazine Anthony Dazet Instagram: @eatingnola Susan Ford Louisiana Kitchen & Culture Morgan Ford Yelp! Michael Harold The Local Palate / Inside New Orleans Keith Marszalek nola.com Nora McGunnigle Gambit / Where Magazine / Rouses Magazine Kim Ranjbar Where Y’at Sean Rivera Foodie Patutie Daniel Schumacher Louisiana Cookin’ Mary Sonnier Twitter: @chefmarysonnier Cheramie Sonnier The Advocate Caitlin Watzke Louisiana Cookin’ Photography Romney Caruso Romney Photography Transportation Limousine Livery

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BEST OF SHOW CRAWFISH "ETOUFFÉE" DUMPLINGS, Savory Ginger, Fermented Pepper

For the etouffée sauce: For the dumpling farce: RESTAURANT AUGUST 1/2 c oil 10 ea raw shrimp, peeled CHEF TODD PULSINELLI 1/2 c all-purpose flour and deveined 3 qt crawfish heads 2 T , minced 1c lemon grass, minced 2 T lemongrass, minced 1c ginger, minced 2 T ginger, minced 1c garlic, minced 3 ea , chopped 3 ea Creole tomatoes, 3T heavy cream chopped 12 ea wonton wrappers

For the pepper sauce: 1 c fermented pepper paste 1/2 c brown sugar 2c rice Pinch garlic Pinch ginger

Method for the etouffée sauce: In hot rondo, add canola oil and heat . Once hot add flour and make a dark chocolate roux. Then add all crawfish heads and roast in roux for about 5 minutes and them add rest of ingredients and simmmer for 20 minutes. Blend pot with stick blender and pass thru fine sieve and reserve sauce to finish dish. Method for the pepper sauce: Add all ingredients to vita prep blender and blend smooth, then to taste. Method for the dumpling farce: In food processor add shrimp, all vegetables and process. Slowly add cream and salt until smooth paste, stuff into wonton wraps, poach until cooked through and serve with both . NOWFE17_2B_BOS_4_9.qxd 5/19/17 12:31 AM Page 3 NOWFE17_2B_BOS_4_9.qxd 5/19/17 12:31 AM Page 4

BEST OF SHOW CITRUS TEXTURES Gratin of Citrus Fruit, Lemon Pistachio Genoise, Key Lime & Blonde Chocolate Sweet Mousse, Cardamom Spiced Cara-Cara Sherbet and Blood Orange Coulis

HYATT REGENCY For the mousse: For the citrus granita: 2 kg White Chocolate 2/3 c freshly-squeezed NEW ORLEANS Couverture (Melted) lemon juice 2 L Crème Anglaise (about 4 lemons) PASTRY CHEF MILAN SMITH 2 L Whipped Cream 3 c water 60 g Gelatin Leaves 2 c sugar 750g Lemon Curd 1 c fresh orange juice Juice of 1 lemon (about 4 oranges)

For the lemon curd: 6 c Eggs 2 qt Lemon Juice 3 c Egg Yolks 5 lb Sugar 3 lb Butter 2 t Vanilla

Method for the mousse: Bloom gelatin in cold water, drain and squeeze out excess water; then combine with warm anglaise to melt thoroughly. Reduce by 15 degrees cooler then combine anglaise mixture with chocolate to form a dense custard then immediately fold into soft whipped cream, followed by curd until well combined but do not over mix. Pour this into a hotel pan then allow to set in cooler very well. Preferably overnight. Remove quantity required then whip briefly in an electric mixer with a paddle to form a spreadable mousse. Method for the lemon curd: Combine the eggs, egg yolks and sugar. Whisk until completely combined. Add the lemon juice to the sugar and egg mixture. 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. Method for the citrus granita: Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Cook for 1 minute or until sugar dissolves; stir constantly. Remove from heat. Cool completely. Pour into a 13 x 9-inch baking dish. Cover; freeze at least 8 hours or until firm. Remove dish from freezer, and scrape the entire mixture with a fork until fluffy. Store the remaining granita in an airtight container. Cover and freeze up to 1 month.

To garnish: White chocolate shavings, grapefruit and orange segments.

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GOLD MEDAL SILVER MEDAL & Soups & Stews

HAWAIIAN with Rice Noodles, Baby Bok Choy, Roasted Peanuts, Micro Cilantro, Homemade “XO” Sauce BOUDIN BISQUE For the oxtail soup: For the cilantro oil: For the bisque: 6 lb oxtail 2lbs cilantro 1 lb onion, diced 1 g chicken 4 cups oil 1 lb green bell peppers, 5 ea star 2cups spinach diced 4 ea slices ginger 1 lb , diced Peel of 2 oranges 2 ea bay leaves Juice of 2 oranges 3 T oil Juice of 2 lemons 1 ea green onions Hawaiian , 1 lb small potato, diced to taste 2 lb boudin sausage (loose) 1 pkg rice noodles 1/2 g Pork 1 lb baby bok choy 3 oz Creole Mustard Method for the oxtail soup: In a heavy stock pot place oxtail, cover 3 oz Sour Cream with water and bring to a boil. Boil for 15 minutes. Drain oxtail and rinse. 8 oz Heavy cream Place oxtail back in stock pot with chicken stock, star anise, ginger, orange 1 t peel. Bring to a boil, reduce to simmer, and cook for 3-4 hours. Add water and skim as needed. When oxtail is tender, add lemon and orange juice, sea- Method for the bisque: In a thick bottom pot, add oil and sauce sauté son with Hawaiian sea salt. Add rice noodles in hot water and baby bok choy. onion, bell pepper, celery and bay leaves till translucent. Add diced potatoes Garnish with roasted peanuts, micro cilantro, and cilantro oil. and 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- Method for the cilantro oil: In a Vita Prep place oil and turn on mer; add loose boudin sausage, then whisk and cook until boudin is no longer blender starting from low gradually increasing speed. And let oil blend for 5 pink and the soup has reached 165 degrees. Serve in a bowl, garnish with minutes, you will notice the oil will start to heat up. Add cilantro and blend sliced green onions. for 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.

HYATT REGENCY NEW ORLEANS & 1718 Events ROUX BISTRO at the SHERATON NEW ORLEANS Chef Eric Damidot Chef Mark Quitney NOWFE17_2C_Soups_4_10.qxd 5/23/17 12:41 PM Page 3 NOWFE17_2C_Soups_4_10.qxd 5/23/17 12:41 PM Page 4

SILVER MEDAL BRONZE MEDAL Soups & Stews Soups & Stews

REDFISH COURTBOUILLON FOWL GUMBO Louisiana popcorn rice, spring onion oil, corn cake croutons

For the gumbo: For the courtbouillon: 2 ea bay leaves 1/4 lb Unsalted Butter 12 ea Roma tomatoes 1/2 oz basil 1 lb Onions, diced 1/2 can tomato paste 2 oz 1 lb Celery, diced 1 c garlic, minced 1 1/2 oz 1 lb Peppers, diced 11/2 c onions, diced 1 ea jalapeno, small dice 1/2 Green & 1/2 Red 3/4 c bell pepper 1 oz 2 T Garlic, minced 3/4 c celery 2 c flour 1/2 oz For the blonde roux: 1 1/2 g Chicken Stock 1/2 oz oregano 1/4 lb butter 1ea Smoked Jalapeno 1/2 g Fish Stock 1/4 lb flour 1 can Rotel, drained 1/2 c Brandy 1ea 3 oz Herbsaint 2 T red pepper flakes 1t Black Peppercorns, 1t Cayenne Method for the courtbouillon: Cut the Roma tomatoes in half and 2 dash Crystal season with salt and pepper and roast at 350 degrees for 12 min peel the 1T Kosher Salt skins and dice and place on the side reserving the liquid. In a large pot add Method for the gumbo: In a separate heavy bottomed stock pot, melt olive oil and sauté the onions, jalapeno, bell pepper, celery, and garlic until butter, saute garlic, and add remaining vegetables. Make a roux by adding translucent then stir in the tomato paste so all the vegetables are coated then the flour, mix until incorporated with a wooden spoon. Add half of the chick- deglaze with brandy. Add the shrimp stock, thyme, oregano, bay leaves and en stock, whisking constantly till it comes to a simmer to prevent lumps. Add red pepper flakes and bring to a boil. In a separate pot make 1 lb of blond the other half of the chicken stock and repeat. Add dark roux and stir to com- roux and add to the pot while its boiling continually stirring until dissolved bine. Add all remaining ingredients slowly as well as your choice of cooked reduce to a simmer.Whisk in the remaining half pound of butter then add the proteins such as chicken, duck, and/or andouille. Bring to a boil, reduce heat basil, salt and pepper. Let simmer 30 min until the roux cooks out then finish and simmer for 1 1/2 hours. Season with salt and pepper to taste. with Herbsaint.

TRENASSE REDFISH GRILL Chef Silvie Jackson Chef Austin Kirzner

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BRONZE MEDAL GOLD MEDAL Soups & Stews Seafood

LOUISIANA SEAFOOD PARADISE RAVIOLI COCONUT & NAVY BEAN HERB SOUP with Champagne - Parmesan Cream Sauce and Basil Oil For the soup: 1/4 c basil, fresh or dry Ingredients for the Ingredients for the 3 or 4 lbs white navy beans, 32 oz pure organic original pasta dough: cream sauce: washed (pre-soaked) coconut milk 3 to 4 c all purpose flour 3 c Champagne, 1 ea white onion, finely 1/4 c coconut oil 1 1/2 to 2 c semolina flour reduced by half chopped Sea salt, to taste 4 ea large eggs 4 c heavy cream 1/2 c celery, finely chopped Cayenne Pepper, 3 T Champagne 1 c grated parmesan 2 garlic, finely chopped to taste 1/2 lb roe salt and pepper, 1/4 c oregano, fresh or dry 3 to 4 g boiling water to taste 1/4 c thyme, fresh or dry in a large pot Ingredients for the filling: Brandy, to finish 1/4 c crushed rosemary, 1 lb jumbo lump fresh or dry 1 lb crawfish tails, minced 2 c trinity, sautéed Method for the soup: Pour the washed or pre-soaked navy beans into salt and pepper, the pot of boiling water. Boil the beans on a medium heat until the beans are to taste plump and soft. Add water if necessary so that a soup consistency remains. Add all chopped seasoning and continue to boil for about 5 minutes. Then 1 ea large egg shortly thereafter, add the herbs: oregano, thyme, rosemary, basil....please 3 T Fresh and note the suggested herbs may be interchanged according to availability, sea- thyme, chopped son, and preference. Stir thoroughly and allow the mixture to blend and thick- 2 T en, about 5 to 10 minutes. Add sea salt a teaspoon at a time to taste. Repeat 1 c panko bread crumbs, with cayenne pepper. Once the herbs have set and you smell the fresh soup to bind aroma, stir in the coconut milk a little at a time. Then add salt if necessary and stir in the coconut oil a little at a time. Let the soup simmer on a low heat for 10 minutes. Let cool a bit and serve. Method: Lobster roe ravioli stuffed with a Louisiana blue lump crab and Acadia parish crawfish in a champagne parmesan cream sauce.

VEGAN CHEF NOLA CENTERPLATE Chef Lakeba Angelle Chef Brandon Felder NOWFE17_2D_Seafood_7_12.qxd 5/19/17 12:48 AM Page 2 NOWFE17_2D_Seafood_7_12.qxd 5/19/17 12:48 AM Page 3

GOLD MEDAL SILVER MEDAL Seafood Seafood -

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

Ingredients: For the Sauce: 2 bunch Green Onions 4T Canola Oil 5 lb Blue Crab 3 oz ginger, grated 1/2 ea Onion, diced 2 oz Cognac 2 oz 3 ea Tomatoes, diced 5 oz Tomato paste 1/2 lb Sausage 1 lb Onion, carrots, celery, For the Spaetzle: 1 T Ground Ginger garlic, diced 10 oz All-Purpose Flour 1 T Cayenne Pepper 2 qt Water 3 ea Eggs 1/3 c Soy Sauce Salt & pepper, to taste 5 oz Milk 1/2 c For the Stuffing: 1 t Squid ink 1/2 c Sherry Vinegar 1 lb Pork sausage Salt & pepper, to taste 1 lb Brown Sugar 1 lb 1/2 c Honey 1/2 lb Crawfish tail 1/4 c Heavy Whipping Cream 3 ea Whole eggs Louisiana Shrimp Method: Roast the crab and the vegetable in a large sauce pot. Deglaze Method for Chorizo Reduction: Heat oil in a large saucepot over with the cognac, tomato paste and water. Cook for about 30 minutes. Blend medium heat. Add onions and sweat. Add chorizo and sauté for 3 to 5 min- and pass thru a fine colander. Mix all the ingredients for the sausage and utes. Introduce the remainder of the ingredients besides shrimp and heavy stuffed the calamari, closing the top with a toothpick. Braise the calamari in cream and reduce heat to a simmer. Allow the mixture to reduce in volume by the sauce for about 20 minutes. Mix all the ingredients for the spaetzles half. Set aside and refrigerate. together, 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 pasta Method for service: Heat 2T of oil in a medium skillet over high heat. and transfer it directly in a sauté pan with butter. 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- To plate: Start with spaetzle in the bottom, top with the calamari slices and ping cream to the pan and reduce heat to low. Stir the mixture until an even drizzle with sauce. Finish with cracklings and tobiko . caramel color is produced then allow it to simmer for 2 minutes.

VEGA TAPAS CAFE HYATT REGENCY NEW ORLEANS & 1718 EVENTS Chef William Sampson Chef Eric Damidot

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BRONZE MEDAL BRONZE MEDAL Seafood Seafood

YELLOWFIN TUNA CRUDO OYSTERS ALMA with Heirloom Tomato-Lemongrass Sorbet

Ingredients: finely diced For the Tuna Crudo: 1 T canola oil 12 ea Gulf Oysters 1/2 c charred pineapple, 4-6 oz. fresh yellowfin tuna, sliced 1/3 c yellow onion, (clean and open ) finely diced 1 T lemon extra virgin finely chopped 1/2 c Radishes, sliced olive oil Pinch of chopped For the pickle vinaigrette: 1/4 c nonpareille capers, 1 t sea salt tarragon 1 ea , finely diced rinsed and drained For the Heirloom Tomato - Pinch of cayenne 1/4 c Cabernet Sauvignon Lemongrass Sorbet: 3/4 c lemongrass simple Vinegar 6 ea lemon, halved and 2 1/2 lb heirloom tomatoes, 1/4 c Local Louisiana Honey brûléed peeled, and chopped with comb, diced Method for the tomato sorbet: Place the tomatoes in a saucepan and 1 T Thyme bring to a simmer over medium heat. Cook, stirring often, for about 45 min- 1/2 c English Cucumber, utes, or until the tomatoes have reduced by half; there may still be a small amount 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 the reduced tomatoes and the onions in a blender and puree them until very smooth. Press the mixture through a fine mesh sieve (there should be about Method: Mix in all ingredients together and slowly start to add the pickle a cup of puree) and return it to the blender. Add the remaining sorbet ingre- vinaigrette. I recommend adding salt and fresh ground pepper to your tasting. dients and blend again. Strain through a chinois{ or a fine mesh sieve). There should be about 1 1/2 cups of sorbet base; cool the mixture in an ice-water To assemble: Put the oyster on a small plate then spoon a little bit of all bath or in the refrigerator until cold. Freeze the sorbet in an ice-cream the ingredients center it in the middle of the oyster. Pour a little bit of the pick- machine. Store the Sorbet in a covered container in the freezer. le vinaigrette all over. Finally, place a brûlée lemon for squeezing on top of Method to plate-up: Arrange the sliced tuna on the plate, drizzle the oyster. To garnish, use micro greens. lemon olive oil over the sliced tuna and sprinkle the sea salt all around the plate and tuna. Using two small coffee spoons, quenelle the sorbet. Scatter the pickled watermelon evenly over all the slices of tuna and garnish with the chiffonade mint.

ALMA BOMBAY CLUB Chef Melissa Araujo Chef Phillip Todd NOWFE17_2D_Seafood_7_12.qxd 5/19/17 12:48 AM Page 6 NOWFE17_2D_Seafood_7_12.qxd 5/19/17 12:48 AM Page 7

FEATURED DISHES FEATURED DISHES Seafood Seafood

BRONZED REDFISH FRIED ALLIGATOR BOULETTES with Cajun BBQ Sauce with Smoked Tomato Beurre Blanc & Crabmeat Pea Shoot Salad

AMERICAN SECTOR ROUX BISTRO Chef Charles Hoffman at SHERATON NEW ORLEANS Chef Mark Quitney

SEARED SCALLOP WITH CRISPY HOGSHEAD CHEESE Candied Louisiana Citrus and Almonds CRAWFISH BIENVILLE

BISTREAUX at MAISON DUPUY TABLEAU Chef Matt Regan Chef John Martin

PANCETTA-CRUSTED SCALLOP with Truffled Golden Beet Puree, Warm STUFFED LOUISIANA FROG LEGS Marinate Wild Mushrooms, Micro Basil

CRIOLLO at HOTEL MONTELEONE TRENASSE Chef Randy Buck Chef Silvie Jackson

COBIA CEVICHE with Creole Tomato and Crispy Hominy Notes:

JOHNNY SANCHEZ Chef Miles Landrem

SHRIMP & AVOCADO CROSTINI

REGINELLI’S Chef Darryl Reginelli

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GOLD MEDAL SILVER MEDAL Meat & Poultry Meat & Poultry

SOUTHERN -BRINED GAME HEN, Poached Quail HOGS HEAD TERRINE Egg, Duck Fat Potato Nest, Roasted Chicken Demi-Glace, Hudson Sherry Lentil Salad, White Truffle Powder Valley Foie Gras-Truffle Beurre Blanc For the brine: For the simmer: For the hog’s head cheese 1 g Tea 2 ea hogs heads spice : 1/2 c salt (30-35#), 1 T white pepper 1/2 c sugar cut in half and glands 1 1/2 T cayenne removed 3 1/2 T black pepper Method to brine: Combine ingredients, Submerge Game Hen and leave 30lb pigs feet 1/2 t for two days. 10lb pork butt (3” cubes) 1/2 t Method to confit the game hen: Submerge the game hen in duck fat 10 ea yellow onions, 1/2 c sugar with shallot, thyme, bay leaves black peppercorns. Cook in a 225 degree oven julienned 6 T granulated garlic until the internal temp of the game hen is 155 degrees. 12 ea halved whole heads 2 qt green onions, Method for potato nest: Using a spiral slicer, slice Idaho potato and of garlic thinly sliced immediately fry in 350 degree duck fat in a small cluster. After 10 seconds, 6 ea bay leaves 3 c parsley, chopped form the potato into a nest using two ladles. 3 T red pepper flakes 6 T salt Method for chicken demi-glace: Roast Chicken Bones, place into a 3 T celery seed pot with , aromatics, white wine. Top with water. Simmer for 6 hours skimming constantly. Strain chicken stock. Repeat the process a second time Method: Place meat in large stock pot and cover with 6” of water. Bring to using the original chicken stock as the liquid. Simmering for 6 hours. Strain a rapid boil for 5 minutes. Simmer 45 minutes and drain. Rinse meat well. the chicken stock. Reduce the fortified stock until a light nappé is achieved. Add seasoning, then cover with water and simmer 24 hours. On the next day, Method for Foie Gras-Black Truffle Beurre Blanc with Gold drain and strain liquid through a fine mesh strainer or chinois. Allow meat to leaf Sauce: Prepare a classic Beurre Blanc sauce. Season and sear foie cool and pick meat carefully, removing all bones and hard cartilage. Reduce gras. In a hot dry sauté pan sear the foie gras. Once cool, small dice the foie the hogs head stock to 7 quarts. Rough chop picked meat. Add Hogs Head gras and add to the beurre blanc. Shave and chop fresh black truffle, add to Cheese Spice, chopped meat, scallions, and parsley to reduced stock and allow beurre blanc. Add gold flakes to beurre blanc. to absorb and soak for 5 minutes. Makes 7 large terrines.

HYATT REGENCY NEW ORLEANS & 1718 EVENTS RESTAURANT R’EVOLUTION Chef Jonah Nissenbaum Chef Jana Billiot NOWFE17_2E_MeatPoultry_4_13.qxd 5/19/17 12:53 AM Page 3 NOWFE17_2E_MeatPoultry_4_13.qxd 5/19/17 12:53 AM Page 4

BRONZE MEDAL BRONZE MEDAL Meat & Poultry Meat & Poultry

CRISPY PRALINE PORK BELLY ANTICUCHOS de CORAZON with Smoked Gouda Grits & Creole Tomato Relish For the braised pork belly: For the tomato relish: For the anticuchos: For serving: 1 ea Pork belly 2 ea Creole tomatoes 1 ea beef heart 2 ea russet potatoes 4 c red wine 1/2 ea Bermuda onion, diced 1/2 c aji panca paste 2 ea corn on the cob 2 c pomegranate liquor 1T Italian parsley, 1/2 c vegetable oil (Choclo- Peruvian giant 4 c vegetable stock chopped 1/4 c red wine vinegar kernel corns, 1/2 c rosemary, chopped 2 T olive oil 1 T minced garlic if available) 1/4 c garlic, chopped Salt & pepper to taste 1 T dried oregano 1/2 c aji amarillo paste Kosher Salt & pepper 1 t ground cumin 1 ea , thinly sliced Salt to taste Salt to taste For the smoked gouda grits: 1c Stone Ground Grits Method for the anticuchos: Remove veins and sinew from the beef 1c water heart and cut the resulting firm meat into 1 1/2 inch cubes. In a medium 1/2 c cream bowl, whisk together the aji panca, vegetable oil, red wine vinegar, garlic, 3/4 c Smoked Gouda, grated 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 a Method for the pork belly: Score the pork belly & rub in the rosemary, boil. Add the potatoes. When they are nearly tender, add the corn. When both garlic, kosher salt & cracked pepper to coat. Cover with red wine, pomegran- are cooked through, drain and set aside. When cool enough to handle, cut the ate liquor and vegetable stock. Braise in 250 degree oven 6 hours until fork corn on the cob into serving sizes. Peel the potatoes and cut into thick slices. tender. Remove from oven, drain liquid and cool overnight. 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. Method for the smoked gouda grits: Bring water to a boil, add grits Place 3-4 beef cubes on each skewer. Set aside the remaining marinade for and cook until tender. Add cream and smoked Gouda and cook until smooth, basting. Arrange the skewers on the preheated grill. Baste the marinade onto add salt and pepper to taste. the 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, Method for the tomato relish: Smoke two tomatoes until tender, chill another 3 minutes. Serve hot with the potatoes, corn, and seasoned with aji and dice. Sauté onions for one minute to soften. Mix together and let sit four amarillo. hours to marinate.

L’AUBERGE CASINO & HOTEL BATON ROUGE ROUX BISTRO at the SHERATON NEW ORLEANS Chef de Cuisine Mike Kelley Chef Mark Quitney

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FEATURED DISHES GOLD MEDAL Meat & Poultry Lagniappe

GUN-SMOKED LAMB BANH MI

PETE’S PUB at THE INTERCONTINENTAL Chef Arthur Batiste and Jonathan Emerson

BRAISED BEEF SHORT RIBS with Jalapeno Cheese Grits & BBQ Shrimp Butter

ROYAL SONESTA HOTEL BAMA BEET SALAD Chef Corey Jacobs with Citrus Supremes, Hibiscus Crumbles & Candied Pecans

For the roasted beets: For the candied pecans: 5 lb Golden Beets 1 lb Whole Pecan Halves 5 lb Red Beets 1lb Sugar DOS PUERCO 4 ea Fresh Thyme sprigs 2 c Water 2 ea Fresh Rosemary 2 T Curry Powder 1 T Black Peppercorns OPAL BASIL (toasted) Chef Robert Vasquez 1 T Whole (toasted) 1 c Apple Cider Vinegar 2 c water 1 T Olive Oil 1 T Salt

FIVE SPICE SMOKED DUCK BREAST Method for the roasted beets: Preheat oven to 375 degrees. Place all ingredients in a large roasting pan and cover tightly with foil. Roast from 35 with Fava Purée, Carrot, Spiced Pecan, minutes to 1 hour or until you can stick a small paring knife into the beet with Blackberry little resistance. Once the beets are cooked using gloves and a thick towel peel THE GRILL ROOM them while they are still hot and the skin will come off easily. Then cool the AT THE WINDSOR COURT HOTEL beets in the refrigerator and slice into small bite-size wedges. Chef Gabriel Charpentier Method for candied pecans: Preheat oven to 325 degrees with the fan on. Add sugar and the water to a sauce pot and bring to a boil, then add the pecans. Simmer for 30 minutes on medium low heat. Turn off the heat and add the curry powder and stir really well. Strain the pecans from the liquid Notes: really well. Spread the pecans onto a sheet pan and and roast in the oven till dry and glazed. They will become more crunchy as they cool off.

ATCHAFALAYA Chef Jacob Cureton NOWFE17_2F_Lagniappe_5_14.qxd 5/19/17 12:56 AM Page 2 NOWFE17_2F_Lagniappe_5_14.qxd 5/19/17 12:56 AM Page 3

SILVER MEDAL BRONZE MEDAL Lagniappe Lagniappe

CHEESE GOUGERES WITH DUCK MOUSSE Creole Pepper Jelly, GRILLED CRAWFISH & SPRING BEAN SALAD Hog’s Head Cheese, Pickled Shallots and Micro Herbs with Local Honey-Lime Vinaigrette and Pork Cracklin

For the gougeres: For the duck mousse: For the local honey-lime 1/2 c whole milk 1lb duck liver, 1 lb Louisiana Crawfish vinaigrette: 1/2 c water soak in milk over night Tails 1/2 c Lime Juice 8 T unsalted butter, 2 ea shallot, minced 1/2 c Dickie Brennan’s 1/2 c Orange Juice cut into 4 pieces 4 ea garlic Creole Seasoning 1/2 t salt 1 T black pepper 1 qt Mixed Spring Beans 1/4 c Raw Honey 1 c all-purpose flour Pinch selrose (speckled butter beans, 5 ea large eggs, at room 2 T kosher salt pink eyes and baby 2 T temperature 1oz Cognac lima beans) 1 1/2 c coarsely grated cheese, 1/4c duck fat 1 bunch Hydroponic Watercress 1 ea Shallot, peeled and such as Gruyère or (washed and picked) chopped cheddar For the creole pepper jelly: 2 c Local Honey & Lime 1 c Tri color peppers, Vinaigrette 1 ea Garlic clove, peeled For the pickled shallot: minced Salt, Pepper and Creole 1 pinch Kosher Salt 4 ea shallot, sliced 1 qt water Seasoning, to taste 1qt sherry vinegar 1c sugar 2 ea Limes, cut into wedges 1/2 c kosher salt 1/4 c white vinegar 1/2 c brown sugar 7 ea sheet gelatin Method for the salad: 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 hot Assembly: Cut gougere in half. Spread mousse on bottom side, pepper jelly water until tender. Toss grilled crawfish tails, blanched beans and watercress on top side. Place 1 slice of head cheese and pickled onion over mousse por- with vinaigrette. Adjust seasoning as desired. Portion salad into chilled bowls tion. Top with salad and pepper jelly side of gougere top. and garnish with lime wedges.

HYATT REGENCY NEW ORLEANS & 1718 EVENTS BOURBON HOUSE Chef Eric Damidot Chef Eric Cook NOWFE17_2F_Lagniappe_5_14.qxd 5/19/17 12:56 AM Page 4 NOWFE17_2F_Lagniappe_5_14.qxd 5/19/17 12:56 AM Page 5

BRONZE MEDAL BRONZE MEDAL Lagniappe Lagniappe

WATERCRESS AND LEMON RICOTTA AGNOLOTTI ZAPP’S CHICKEN SLIDER with Crispy Duck Confit, Creole Tomato Sauce, Pea Tendrils with Pickled Watermelon Rind

Ingredients: 2 c Corn Meal For the slider: For the pickled rind: 2 ea Sheets Fresh Pasta 1/2 c Pulled Duck Confit 1 bag Zapp’s Voodoo potato 2 lb Watermelon Rind 1/4 c All Purpose Flour 3 oz Creole Tomato Sauce chips 2 c white vinegar 4 ea Egg Yolks 1 oz Pea Tendrils 5 ea chicken thighs 2 c water 1 c Fresh Ricotta Salt and Pepper 1 ea Roma tomato, sliced 2 ea cinnamon sticks 1 T Lemon Zest to Taste 5 leaves Bibb lettuce 3 c sugar 2 c Water cress 5 slices Applewood smoked 1 t whole cloves bacon, cooked 1 t whole Method: Lightly dust the pasta dough with the flour. Place watercress in a 5 slices Jalapeno Jack cheese 1ea lemon, sliced thinly blender and turn on low speed and slowly pour in 1/2 boiling water, puree 5 ea brioche sliders 1/4 c salt until smooth. Place in refrigerator until chilled. Fold in water cress puree into 5 oz sauce 1 qt water ricotta 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 starting 3 ea Eggs at 1/2 inch from the bottom of the pasta sheet. Start by piping from 1inch 1/2 c milk from the side of the dough and pipe mixture across the length of the dough. 1/2 g Canola oil Brush dough with egg wash just above the filling. Gently grab bottom of pasta Method: Remove all pink and green rind and cut rind into 1/2 inch sticks. and roll the dough over the filling sealing it with the yolks. Roll the dough one Combine all the ingredients into a sauce pan and bring to a boil and boil rinds more time to seal. Use the tips of your fingers to pinch the tube of pasta into till translucent. Take off of stove and put in cooler overnight to pickle. In a equally-sized sections, creating a seal between pockets of filling. Use the large Frying pan heat the oil to 350 degrees. Crumble voodoo chips till it has wheeled pasta cutter or a sharp knife to separate the sections. Quickly cut a course breadcrumb like consistency. Whisk milk and eggs together. Place through each, leaning the tube of pasta in the direction you're cutting. You chicken thighs in egg mix and dredge in voodoo chips and deep fry until chick- should be left with small, individual pockets of filled pasta. Place the finished en reaches internal temperature of 165 degrees. Set on paper towels to drain agnolotti in a tray of coarse cornmeal. Bring pot of salted water to a boil and off access grease. Slice brioche buns in half and place remoulade sauce on cook pasta. Once the pasta floats continue to cook for 3 more minutes and each side of the buns. Put chicken, cheese, tomato, lettuce and bacon on remove. To plate: Place tomato sauce on bottom plate, and place confit on sandwich and place top of bun on top insert a skewer if necessary to keep top of sauce. Place three pieces of angelotti on top. Garnish with pea tendrils. everything together.

RITZ-CARLTON NEW ORLEANS ROUX BISTRO at the SHERATON NEW ORLEANS Chef Frank Gray Chef Mark Quitney

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FEATURED DISHES GOLD MEDAL Lagniappe Desserts

CHICKEN LETTUCE WRAPS

BARCADIA Chef Brian Bajon

CRISPY CRAWFISH RICE

BESH STEAK FLEUR DE SEL CARAMEL TART Chef Paul Robert Strawberry Jelly, Cinnamon Chantilly For the pate sable: For the caramel 320 g Butter fleur de sel: 140 g Icing sugar 225 g Liquid glucose CRAWFISH MAC & CHEESE 4 g Sea salt 300 g Isomalt Sugar 180 g Almond flour 30 g Butter 330 g Flour AP 45 g Trimoline SUPERIOR SEAFOOD 50 g Egg 2 ea Vanilla bean John Michael Rowland 4 g Fleur de sel 150 g 41% milk choc. 25 g Cocoa butter

Method for the pate sable: Mix in butter, sugar & almond flour with CREOLE BOILED CRAWFISH paddle in mixing bowl. Add in egg. Just mix. Chill dough. Roll, then bake the GRILLED CHEESE SANDWICH tart shell, shave off uneven surface, brush with melted cocoa butter.

RIB ROOM Method for the caramel fleur de sel: Dry heat caramel of liquid glu- at the OMNI ROYAL ORLEANS cose, sugar & isomalt, sprinkling slowly. To light amber colour. To deglaze, add butter first, followed by hot cream,vanilla pod & trimoline. Take off heat Chef Tom Wolfe and add to chocolate & cocoa butter. Let mixture come to room temperature, fill tart shell half way.

To Garnish: Macaroon sandwiched with strawberry pate de fruit. Chocolate curl shape & gold leaf, strawberry sauce & croquant perles. P & J OYSTER CARBONARA

DESIRE BISTRO at the ROYAL SONESTA HOTEL RITZ-CARLTON NEW ORLEANS Chef de Cuisine Quinlan Williams Pastry Chef Ravindra Verma NOWFE17_2G_Desserts_4_15.qxd 5/19/17 1:00 AM Page 2 NOWFE17_2G_Desserts_4_15.qxd 5/19/17 1:00 AM Page 3

SILVER MEDAL BRONZE MEDAL Desserts Desserts

PONCHATOULA STRAWBERRY CREOLE CREAM CHEESE FUDGE-”WURST” KING CAKE PUSH-UP POPS with King Cake Ice Cream with crushed pistachio relish, strawberry and mango coulis For the king cake ice For the fudge: 1/4 c chicory coffee cream: 11/2 c chopped pecans 1 t grated orange zest 1 qt heavy cream 2 c egg yolks 6 T unsalted butter, cut in 1/4 t cayenne pepper 1 qt milk 1 lb king cake (frozen) 1/2 inch pieces, 1/2 c marshmallows, diced 1 lb sugar 1 lb cream cheese room temperature 1 ea pound cake 8 oz cinnamon sugar 1 ea cinnamon stick 1 12 oz bag of semi- (homemade), cut in 2 1 tsp salt sweet chocolate chips, inch squares 1 tsp vanilla such as Ghiradelli 4 T pistachios, chopped Method for the fudge -”wurst”: Preheat oven 350 degrees F. Spread the pecans in a single layer on a baking sheet and bake 6-8 minutes. Cool Method for the king cake ice cream: Cut king cake in small cubes completely. Put the butter, chocolate chips, and cayenne in double boiler. Stir and freeze 3/4 of them. Heat cream cheese, milk, sugar, salt, the cinnamon until chocolate is melted and mix is smooth. Stir in coffee. Add pecans and stick, and the remaining king cake cubes together. Heat until scalding. orange zest, stir until combined. Cover bowl and refrigerate until firm, but still Remove from heat and strain. While the milk mix is heating, whisk together pliable, approximately 10-20 minutes. While cool, add marshmallows. cinnamon sugar and egg yolks until the mix begins to look a pale yellow color. Divide the fudge in half. Place one half in the center of a piece of plastic food Once the mix is ready and the milk mix is hot, temper the milk mix into the wrap. Using a spatula, form the chocolate into a log, about 7-8 inches long yolks while you whisk vigorously. Put the mix back on the stove on medium- and 2 inches wide. Roll up the log in plastic and twist the ends to seal. Roll low heat and stir continuously with a rubber spatula scraping the bottom of back and force to make log even and round. Repeat with the remaining the pot. Once your custard starts to get thick, remove from heat, add cream chocolate. Refrigerate until firm, approximately 1 hour. cheese, and whisk until fully combined. Put your custard in a wide bowl in the freezer and let it chill for 45 min-1 hr. Beat the mix vigorously and let it stand To Serve: Lightly butter a saute pan, medium heat. Toast pieces of pound in the freezer for 15 more minutes. Repeat this step until ice cream gets thick. cake on both sides. Let logs sit at room temperature for approximately 15 Add the frozen king cake cubes and fold them in. Let the king cake ice cream minutes. Using a sharp serrated knife, slice the logs into 1/2 inch slices. Place freeze for at least 2 hours. each slice on toasted pound cake, drizzle with mango and strawberry coulis. Then garnish with chopped pistachios.

ROUX BISTRO at the SHERATON HOTEL DAT DOG Chef Mark Quitney Chef Alex Ventura NOWFE17_2G_Desserts_4_15.qxd 5/19/17 1:00 AM Page 4 16_BackCover17.qxd 5/19/17 1:03 AM Page 1

FEATURED DISHES Desserts

FRESH GINGER ICE CREAM with apricot tea-soaked pound cake, passion fruit caramel, “brandied” almonds CREOLE CREAMERY Chef Bryan Gilmore

CHOCOLATE MOUSSE DUO

INTERCONTINENTAL Pastry Chef Sharon Rodriguez

FROZEN OPERA CAKE

QUINTIN’S ICE CREAM Pastry Chef Quintin Quinlavin

VANILLA BEAN CHEESECAKE with hazelnut brownie crust

RIB ROOM at the ROYAL ORLEANS Pastry Chef Thomas Weindel

Notes: 16_BackCover17.qxd 5/19/17 1:03 AM Page 2