Pin It

Cooking Demonstrations 

click to enlarge feat2-1.jpg
  While Mardi Gras Indians are featured in parades and on stages throughout the New Orleans Jazz & Heritage Festival, there is a special emphasis on Mardi Gras Indian culture this year. The Cultural Exchange Pavilion, located at the back of the Congo Square Stage field, will feature Indians demonstrating various techniques used in sewing suits and each day there will be an "Indian practice" singing session. Individual chiefs will discuss their designs, and more than 30 tribes will visit the pavilion during the festival. Panel discussions about Mardi Gras Indian culture will be held between noon and 5 p.m. Friday through Sunday, April 27-29, at the Cultural Crossroads tent in the Louisiana Folklife Village.

Friday, April 27
Dark chocolate pecan roca Cheryl Scripter, Bittersweet Confections
11:15 a.m.-12:15 p.m., Food Heritage Stage

Louisiana seafood boil Dudley Passman, Zatarain's
noon-1:15 p.m., Cajun Cabin

Pecan pesto gnocchi and crawfish Michael Gottlieb, Red Fish Grill
12:30 p.m.-1:20 p.m., Food Heritage Stage

Classic Creole salads: remoulade and ravigote, Juan Johnson, Papa Ninety Catering
1:30 p.m.-2:20 p.m., Food Heritage Stage

Louisiana tuna-stuffed Creole tomato and deviled eggs Tenney Flynn, GW Fins
1:30 p.m.-2:45 p.m., Cajun Cabin

Breaux Bridge crawfish pot pie, Chris Montero, Cafe B, Cafe NOMA
2:30 p.m.-3:20 p.m., Food Heritage Stage

Wild duck gumbo, Lee Richardson, Ashley's at Capitol Hotel
3 p.m.-4:15 p.m., Cajun Cabin


Saturday, April 28

Louisiana strawberry delights Lucy Mike, Louisiana Strawberry Ambassador
11:15 a.m.-12:15 p.m., Food Heritage Stage

Chicken and andouille Bryan Gowland, Abita Springs
noon-1:15 p.m., Cajun Cabin

Bitte ballen: Dutch beef croquettes Susan Spicer, Bayona & Mondo
12:30 p.m.-1:20 p.m., Food Heritage Stage

Catfish and grits, Frank Brigtsen Brigtsen's Restaurant & NOCCA Culinary Arts
1:30 p.m.-2:20 p.m., Food Heritage Stage Frog leg grillades with bacon cheddar grits, Greg Piccolo, Redemption
1:30p.m.-2:45 p.m., Cajun Cabin

Crawfish etouffee, Jerry Amato, Mother's
2:30 p.m.-3:20 p.m., Food Heritage Stage Shrimp and corn stew, Richard Heyd, St. Bernard Fire Department
3 p.m.-4:15 p.m., Cajun Cabin


Sunday, April 29

Louisiana jumbo lump crabcakes Michelle McRaney, Mr. B's Bistro
11:15 a.m.-12:15 p.m., Food Heritage Stage

Grilled redfish with marinated crawfish salad Steve Marsella, Heritage Grill
noon-1:15 p.m., Cajun Cabin

Crawfish bisque, Donald Link, Herbsaint, Cochon
12:30 p.m.-1:20 p.m., Food Heritage Stage Balinese beignets with local seafood, slaw and pecan sauce, Anne Churchill, Karma Kitchen
1:30 p.m.-2:20 p.m., Food Heritage Stage

Barbecue pit shrimp with cornbread and andouille pancake, Ben Thibodeaux, Palace Cafe
1:30p.m.-2:45 p.m., Cajun Cabin Stewed chicken with mustard greens and spoon bread, Herry Wolgamott, High Hat Cafe
2:30 p.m.-3:20 p.m., Food Heritage Stage Gumbo z'herbes with shrimp and grilled rice cakes Matthew Kopfler and Tess Monaghan PPX Dinner Club
3 p.m.-4:15 p.m., Cajun Cabin
Pin It

Comments

Subscribe to this thread:

Add a comment

Submit an event Jump to date

Latest in News

© 2014 Gambit
Powered by Foundation