Tuesday, June 7, 2011

A R'evolutionary Experience

On Saturday, May 28, chefs John Folse and Rick Tramonto, along with Director of Wine & Spirits Molly Wismeier, led a seminar on "R'evolutionary Thinking" at the New Orleans Food & Wine Experience, where they previewed the food and wine programs for Restaurant R'evolution.

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
Credit: http://www.galdonesphotography.com/

Credit: www.galdonesphotography.com

Wine tastings lined up, ready for guests
Credit: www.galdonesphotography.com

The team talks about R'evolutionizing Creole cuisine and takes questions from the audience.
Credit: www.galdonesphotography.com


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
Credit: www.galdonesphotography.com

Chef Tramonto demos corn and crab bisque
Credit: www.galdonesphotography.com


Chef Folse talks with the audience while Chef Tramonto demos corn and crab bisque
with crab salad, shaved truffles, and dehydrated corn powder
Credit: www.galdonesphotography.com

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