In anticipation of my culinary adventure to New Orleans, I created a checklist of foods that I must experience in my five days here. The list includes:
1. Savoring a cup of chicory coffee
2. Noshing on a hot, finger-licking beignet
3. Cracking open and eating some Cajun crawfish (bonus points for sucking the head)
4. Enjoying either gumbo or jambalaya
5. Sipping a sweet, refreshing hurricane
I’m proud to say that not only did I accomplish all my gastronomical goals, I did so with vigor. It did help that the International Association of Culinary Professionals conference’s opening night reception offered opportunities to sample most of this delicious, authentic New Orleans cuisine. And yes, I did suck the crawfish head!
After indulging in beignets with chicory coffee (as good as anticipated!), gumbo, jambalaya and crawfish, Kris and I headed over to Pat O’Brien’s to sample their world-famous hurricanes. Sitting out on the patio of this iconic institution, we recounted all the amazing foods we tried on the first day of the conference and reveled in the significance of this historic foodie city that has been through so much these past few years.
Stella, New Orleans
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