Stella is Truly Stellar

April 17, 2008

This week fellow SacFoodie Kris and I are down in New Orleans taking in all the food culture and knowledge we can devour at the International Association of Culinary Professionals annual conference. I will be sharing some tasty tidbits from the conference over the next few days, but as a kick-off to our Big Easy adventure, last night we had the opportunity to enjoy one of the gems of New Orleans, Stella restaurant. Stella is a labor of love for owner and Executive Chef Scott Boswell and you can definitely sense the hard word and dedication that goes into creating one of the hottest restaurants in the French Quarter. Chef Boswell created a special menu blending world flavors with traditional N’awlins cuisine for our group of more than 20 FH foodies from around the globe. All five courses were a gastronomical masterpiece and made our evening at Stella stellar.

First Course
Louisiana Jumbo Lump Crap, Gulf Shrimp and Avocado Salad with Baby Arugula, Grilled Corn and Roasted Red Pepper Salsa, 100-Year-Old Balsamic Vinegar and Sweet Corn Emulsion.

Second Course
Spring Asparagus Puree with First of the Season Morel Mushroom Custard, Louisiana Jumbo Lump Crab and Extra Virgin Olive Oil.

Third Course
Canadian Lobster Risotto with Maitake and Hedgehog Mushrooms, English Peas, Local Scallions and White Truffle Oil

Fourth Course
Wild Porcini-Crusted Veal Tenderloin and Caramelized Wild Burgundy Escargots with Fingerling Potato Confit, Baby Heirloom Vegetables and Calvados Veal Reduction

Fifth Course
Chocolate Cake with Hot Buttered Pink Lemonade

By Kim Bedwell

Entry Filed under: Restaurants, Uncategorized. Tags: Asparagus Puree, Big Easy, Canadian Lobster, Chef Scott Boswell, Chocolate Cake, French Quarter, International Association of Culinary Professionals, Louisiana Crab, New Orleans, restaurant, Stella, Stella restaurant, Veal Tenderloin.

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