If you weren't able to be there in person, scroll down for a taste of the seminar in photos from our friend Huge Galdones of Galdones Photography, and check out our Facebook page for an exclusive video of the chefs' cooking demo!
|Chef John Folse, Director of Wine & Spirits Molly Wismeier, and Chef Rick Tramonto|
|Wine tastings lined up, ready for guests|
|The team talks about R'evolutionizing Creole cuisine and takes questions from the audience.|
|The audience got to taste an alligator sauce piquante, a duo of Cajun hogs head cheese and Creole daube glace, and a chocolate cake made with Abita Turbo Dog beer |
|Chef Tramonto demos corn and crab bisque|
|Chef Folse talks with the audience while Chef Tramonto demos corn and crab bisque|
with crab salad, shaved truffles, and dehydrated corn powder