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!
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| Chef John Folse, Director of Wine & Spirits Molly Wismeier, and Chef Rick Tramonto Credit: http://www.galdonesphotography.com/ |
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| Credit: www.galdonesphotography.com |
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| Wine tastings lined up, ready for guests Credit: www.galdonesphotography.com |
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| The team talks about R'evolutionizing Creole cuisine and takes questions from the audience. Credit: www.galdonesphotography.com |
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| 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 |
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| Chef Tramonto demos corn and crab bisque Credit: www.galdonesphotography.com |
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| 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 |
