Chef John Besh's New Orleans
Oyster Dressing, Cornbread and Crawfish Dressing, and Shrimp and Mirliton Dressing.
Shrimp Remoulade, Baked Oysters with Mushrooms, and Rice Calas.
Oyster Stew, Jaeqerschnitzel, and Pear Tart.
Heirloom Tomatoes, Cheese and Ham Salad, Five-Minute Cherry Tomato Sauce, and Crab Stuffed Tomatoes.
Quail Gumbo and Dewberry Streusel Pie.
Crab Maison, Chicken and Dumplings, and Peach Upside-Down Cake.
Grilled Watermelon, Tomato and Goat Cheese Salad, Caldo, and Melon with Muscat Wine and Wild ...
Grilled Oysters with Garlic Butter, Busters and Grits, and Pain Perdue and Peach Jam.
White Squash and Shrimp Soup and Pan Roast Lemonfish with Ginger-pea Risotto.
Stuffed Crab Shells, Breaded Red Snapper with Shrimp, Fennel and Oranges, and Hollandaise Sauce.
Gnocchi with Crab and Truffle and Char-grilled Redfish with Corn and Ginger Salad.
Fried Tomatoes and Aioli and Crab and Shrimp Stuffed Flounder.