Back to the place of the Top Chef Grand Finale for the 18th Annual Food & Wine Experience in New Orleans. Wednesday started with a radio interview on WGNU, ‘Good Morning New Orleans’ followed by a TV appearance on WDSU, Channel 6. The day continued with prepping for the festival and finished with an amazing dinner at
John Besh’s. Thursday was the Inaugural Chef Gala. Made
Seared Dayboat Scallop and Braised Pork Belly with Fennel, Ginger and Citrus. Friday, prep, media, grand tasting, VIP Party, bed. On Saturday I prepped the Grand Tasting at the SUPERDOME and then hooked up with the old motley TOP CHEF crew, Jamie, Leah and Jeff for a Seafood Cookoff. I made
Chilled Avocado Cucumber Soup with Poached Shrimp and Pickled Peppers
(click here for recipe) which received the Silver Medal in the Fleur de Lis Culinary Award later that evening. Fun night. On Sunday it was time to say goodbye to the Big Easy.
For more information about the New Orleans Wine and Food Feastival:
http://nowfe.com/
