Taste of Louisiana Cooking Demos
Want to learn how to prepare some of those Louisiana goodies? On Saturday and Sunday, stop by the Taste of Louisiana Food Demo Tent and learn the secrets of Southern cooking. Chef Jack Gambrell, and Chefs Quentin and Cindy Yates of San Diego Mesa College Culinary Arts Department will be doing cooking demos and providing professional instruction in preparing favorite Southern specialties … with samples. They will be joined by Celebrity Chef Nathan Richard from New Orleans, Louisiana!
Many thanks to the San Diego Mesa College Culinary Arts Department for their support of the cooking demo program.
Taste of Louisiana Cooking Demos are brought to you by the Louisiana Seafood Board.
Get delicious Seafood Recipes through the above link to the Louisiana Seafood Board
Featuring Louisiana Executive Chef Nathan Richard of the eye-popping, uptown New Orleans restaurant, Cavan.
TASTE OF LOUISIANA COOKING DEMOS
The Chefs relate the origin of each dish and the culture from which it evolved. Just how does Cajun differ from Creole in the kitchen? Why sassafras? What goes into the “trinity”? What dishes came from the Native Americans, the French, the West Africans, the Spanish?
|Saturday, May 13
||Sunday, May 14
| 11:45 Beignets – Chefs Quentin and Cindy Yates
||10:45 Andouille Sausage & Chicken Jambalaya – Chef Jack Gambrell
| 1:30 Grits & Alligator Grillades – Chef Nathan Richard
|| 12:15 Grits & Alligator Grillades – Chef Nathan Richard
| 3:00 Crawfish Bolognaise with Smoked Sausage Ragu – Chef Nathan Richard
|| 1:45 Crawfish Bolognaise with Smoked Sausage Ragu – Chef Nathan Richard
| 5:00 She Crab Soup – Chef Nathan Richard
|| 3:30 She Crab Soup – Chef Nathan Richard
Learn how to cook Cajun & Creole delicacies in the Taste of Louisiana Food Demo Tent. Credit: Dan Prychun.
Sample Pralines anyone?
Credit: Dan Prychun.