2016 Chefs to Watch Dinner
- Thursday, October 20, 2016
- Marche in the French Quarter (previously Galvez and Bella Luna, with a terrific view of the river)
- 914 N Peters St.
- New Orleans, LA 70116
- 6-course seated dinner with wines
- Single: $125
- Two or more: $225
- Table Pricing Available
"In a state with such a storied culinary heritage, the best chefs uphold our time-honored traditions while keeping an eye toward the future. In 2002, Louisiana Cookin’ introduced Chefs to Watch as a way of recognizing talented up-and-coming chefs from restaurants around the Bayou State who show passion for traditions while delivering fresh, new concepts. This year’s lineup of Chefs to Watch includes both Louisiana natives and transplants who draw from the state’s bounty of fresh local ingredients as well as their own personal experiences." - LouisianaCookin.com
The 2016 Chefs to Watch Dinner benefits the Louisiana Culinary Institute Scholarship Fund. Current students will be on-hand at the even helping the Chefs out.
Chile Marinated Shrimp with Corn Esquites
- Chef Gabriel Balderas
- El Cabo Verde, Shreveport
Brisket and Collard Greens Doppio Ravioli
- Chef Phillip Mariano
- New Orleans (formerly Josephine-Estelle at the Ace Hotel, and Domenica before that)
Cushaw and Shrimp Curry Bisque
- Chef Nathan Richard
- Kingfish, New Orleans
Fig Preserve Glazed Quail
- Chef Ashley Roussel
- Simone’s Market, New Orleans
Pan Seared Amberjack with Warm Potato and Crawfish Salad
- Chef Lyle Broussard
- L’Auberge Lake Charles
Sweet Potato Spice Cake
- Chef Ruby Bloch
- Meauxbar, Cavan, and Sylvain, New Orleans
Cushaw and Shrimp Curry Bisque with Mustard Greens
(Makes 4 Servings)
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 pound peeled and deveined head-on colossal fresh shrimp
- 1 bunch mustard greens, stemmed and quartered lengthwise
- 1 bunch collard greens, stemmed and quartered lengthwise
- 2 cups diced yellow onion
- 1 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup seeded and diced fresh poblano
- 2 tablespoons minced garlic
- 1 tablespoon seeded and diced fresh jalapeño
- 1 tablespoon minced fresh ginger
- 1 tablespoon Green Curry Paste (recipe follows)
- 1 teaspoon sea salt
- 1/2 teaspoon ground turmeric
- 2 cups Shrimp Stock (recipe follows) (see note)
- 1 (13.75-ounce) can coconut milk
- 15 ounces Roasted Cushaw Squash (about 5 cups)
- 2 tablespoons chopped Thai basil, mint, or cilantro leaves
- 2 tablespoons fresh satsuma juice (see note)
- Garnish: chopped peanuts, fresh herbs, lime wedges
- Cooked brown rice (for serving)
- In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Rinse and pat dry shrimp. Add shrimp to pot; cook until pink and firm, about 2 minutes. Remove shrimp, and set aside on a plate. Add greens to pot; cook until lightly browned and wilted, about 5 minutes. Remove greens, and set aside with shrimp.
- Heat remaining 1 tablespoon oil; add onion, celery, bell pepper, poblano, garlic, jalapeño, ginger, Green Curry Paste, sea salt, and turmeric. Cook until very fragrant. Deglaze pan with Shrimp Stock and coconut milk; cook for 2 minutes, scraping browned bits from bottom of pot with a wooden spoon.
- Add Roasted Cushaw Squash. Bring to gentle simmer, and cook over medium-low heat until sauce has thickened, 10 to 15 minutes. Remove from heat, and stir in Thai basil and satsuma juice. Ladle curry into bowls, and add reserved shrimp and greens. Garnish with peanuts, herbs, and lime wedges, if desired. Serve with brown rice.
Notes: Seafood stock may be substituted for shrimp stock. Tangerine juice may be substituted for satsuma.
Green Curry Paste
(Makes 4 Servings)
- 4 to 6 medium green Thai chiles, seeded and roughly chopped
- 2 shallots, roughly chopped
- 1 (2-inch) piece fresh ginger, peeled and grated
- 2 cloves garlic, crushed
- 1 small bunch cilantro stems
- 2 lemongrass stalks, chopped
- Zest and juice of 1 lime
- 8 fresh kaffir lime leaves, torn into pieces (see note)
- 3 tablespoons olive oil
- 1 tablespoon coriander seeds, crushed
- 2 teaspoons fish sauce
- 1 teaspoon ground cumin
- 1 teaspoon black peppercorns, crushed
- In the work bowl of a food processor, combine all ingredients; process until smooth. Use immediately, or cover and refrigerate for up to 1 week.
Notes: The zest of 1 lime may be substituted.
- 1 teaspoon extra-virgin olive oil
- 2 1/2 pounds shrimp shells
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup mushroom trimmings
- 1 tablespoon chopped garlic
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 sprigs fresh thyme
- 6 sprigs fresh parsley
- 1 teaspoon whole black peppercorns
- 12 cups cold water
- In a large stockpot, heat oil over medium-high heat for about 1 minute. Add shrimp shells, and cook for about 6 minutes. Add onion, carrot, celery, mushroom, garlic, tomato paste, bay leaf, thyme, parsley, and peppercorns; cover and cook for about 15 minutes. Add 12 cups water, and bring to a boil; reduce heat, and simmer for 1 hour, skimming any foam from the surface. Strain mixture through a fine-mesh sieve; discarding solids. Let cool in an ice bath. Use immediately, or cover and refrigerate, or freeze.
For more information about the event, please visit their website.
Tickets can be purchased here.