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.
Fried Oyster Salad, Beignets, and Red Beans and Rice.