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/