Chef John Besh's New Orleans
Chop Salad, Redfish Courtbouillon, and Strawberry Sorbet.
Chilled Tomato Soup with Tapenade, Trout Amandine, and Buttermilk Panna Cotta.
Black Eyed Peas, Smothered Cabbage, Beef Brisket with Horseradish, and Cornbread.
Shrimp Creole, Stuffed Shrimp, and Soft Shell Shrimp with Sweet Chile Sauce.
Shrimp and Chicken Jambalaya, Jen's Wild Berry Cream Pie, and Blueberry Sorbet.
Creole Matzos Ball Soup, Passover Artichokes, and Blood Orange Creme Brulee.
Slow-Cooked Baby Goat and Cauliflower and Crawfish Soup.
Pasta Milanese, Mudrica, and Stuffed Artichokes.
Crawfish Etouffee, Citrus Pot du Creme, and Lavender Madeleines.
Fried Oyster Salad, Beignets, and Red Beans and Rice.
Warm Crawfish and Artichoke Salad, Ragout of Crawfish over Fresh Pasta, and Crawfish Pies.
Biscuits, Oeufs au Plat and Green Onion Shrimp Gravy, and Ambrosia.