29 Chefs Compete in The Best Chefs of Louisiana

07:58 April 11, 2018
By: Emily Hingle

It was difficult to sample every single dish, delicacy, and dessert at the 8th Annual American Culinary Federation New Orleans Chapter's Best Chefs in Louisiana fundraiser at the New Orleans Lakefront Airport, still, the hundreds of hungry and curious folks did it. The art-deco era building surrounded by private jets and helicopters was swarmed by hungry citizens and cuisine aficianados who were happy to sample a plethora of expertly-prepared dishes while supporting the AFCNO which gives scholarships to young aspiring chefs, some of who could not learn the culinary arts without such assistance. 

Tables and tables of delicacies lined several rooms; I voted for the fresh, delicious Dill Salmon Salad created by Chef Shinobu Yamamoto of New Orleans Fish House, but my guest voted for the Jumbo Lump Crab Cakes with Truffle Creamed Corn by Chef Stewart Redhead of the New Orleans Country Club. Also notable were the Thai Titanic Bowl (Chef Nino Thibodaux, Friends of Italy), the Oyster BLT (Chef Eric Cook, Tommy's Cuisine/NOSH), Pan-Seared Tuna with Wakame Citrus Slaw and Siracha Aioli (Chef Lenny Meeuwenberg, Centerplate), and the Louisiana Crawfish Crepe (Chef Guy D. Sockrider, Tujague's Restaurant). I'm definitely going to visit Chef Octavio Ycaza at the Black Penny for his pop-up because his take on a Lunchable (pate topped with a jelly wine) was something to marvel at. 

Sign Up!