Rouses Everyday - May & June

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NOWFE
Melomi. Novice wine drinkers will love that
you can try new things without having to
commit to a whole bottle, and connoisseurs
will love that you can meet and discuss
wine with winemakers from across the
country and around the world. And then,
there’s the food. Rouses will be there with
over 75 chefs from around New Orleans.
This year, I’m excited to taste Ox Lot 9’s
Crawfish Boudin Croquette with Satsuma,
Mustard & Steen’s Cane Syrup Glaze (Ox
Lot 9 is a Covington favorite), and the
Irish House’s Sticky Toffee Pudding with
Whipped Creole Cream Cheese & Gnarly
Barley Brewing Milk Porter from chef and
owner Matt Murphy.The Besh Restaurants
are some of the best restaurants in New
Orleans, and they are well represented.
Alon Shaya is serving with hummus with
curry-roasted vegetables from the new
hotspot Shaya. Aaron Sanchez of Johnny
Sanchez is offering his Gulf Tuna Toastado
with Louisiana Ghost Pepper Caviar,
Avocado and Yuzu. Brian Landry’s Borgne
is a must before and after Saints and Pelican
games, and concerts at the Superdome
and Arena. He’s serving Louisiana White
Shrimp Dumplings, Wild Mushroom,
Greens & Dashi with Pork Stock & Cane
Syrup-Seared Pork Belly. And Chef John
Besh himself will be there representing
August. His dish is Gulf Shrimp Tomalley
Strozzapreti with Harissa Rouille. I’m
getting hungry just thinking about all of this.
SUNDAY SLEEP IN
There are still experiences and seminars
today, but I keep my calendar free and clear,
and to be honest, I’m usually ready for a day
of rest and recovery!
As this year’s slogan says, “Come to Your
Senses”, and join in all the fun! If you need
a little extra push, let me remind you that
NOWFE is a non-profit organization, and
100% of proceeds go to causes that support
culinary education. You’ll be supporting
great organizations and programs like The
Southern Food And Beverage (SoFAB)
Institute, the Edible Schoolyard, Delgado,
UNO andThe John Folse Culinary Institute
at Nicholls State University.
New Orleans Wine and Food
Experience | May 20 – 24, 2015 |
for additional
information and to purchase tickets.
MAKIN’ GROCERIES
This is a new NOWFE experience, led
by my friend,Nathan Richard. Nathan
is the new executive chef at Kingfish in the
French Quarter. He also teaches charcuterie
classes at the John Folse Culinary Institute
at Nicholls State University (we're proud
partners of the Institute). Nathan and I went
to school together from K-12 inThibodaux,
but we went to one of those high schools
where most people had nicknames, and so
you may hear me (and other EDW alums!)
refer to him as "Animal". I've really enjoyed
keeping tabs on Animal and watching his
culinary career explode. He's studied in
France and Italy and worked with chefs
Tory McPhail,Donald Link, John Folse and
Rick Tramonto. It's really quite impressive!
On Saturday, May 23rd, Nathan will lead
a grocery tour of Rouses Market in the
New Orleans' Warehouse District, offering
shopping tips along the way. After the
grocery run, everyone heads to the Southern
Food and Beverage Museum, where Nathan
will lead a cooking class, turning Rouses
groceries into lunch.​
Chef Nathan Richard, a.k.a Animal