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NOWFE 2006 Culinary Winners Announced
Posted by perle0 on 2006-06-09 14:02:38
(4246 views) 
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[News]
[New Orleans] |
 The New Orleans Wine and Food Experience (NOWFE) is proud to announce the Culinary Winners of 2006.
The list is a perfect example of how tough it was to sample everything at the Grand Tasting. I attended on Friday, and of the 8 winners, I only managed to taste 3 of them:
The Best of Show, Sweet winner, Key Lime Pie with Fresh Berries by Chef Tom Wolfe of Wolfe's in the Warehouse. This was, indeed, a tasty little treat.
Soft Shell Crab Bisque with Black Truffle Butter, by Chef Tory McPhail of Commander's Palace. This was probably my favorite of what I tasted; the black truffle butter really made the dish. What a perfect way to prepare us for the (we hope soon) re-opening of Commander's at last.
Duck and Cherry Terrine with Toasted Brioche and Fresh Herb Aoili, by Chef Tom Wolfe of Peristyle. That Chef Wolfe gets around!
For the full list of winners, READ MORE. |
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NOWFE CULINARY WINNERS - FRIDAY
Best of Show, Savory:
Begue's at the Royal Sonesta - Chef Joseph Maynard
Artichoke and Louisiana Blue Crab Veloute with White Truffle Oil and Aged Parmesan
Best of Show, Sweet:
Wolfe's in the Warehouse - Chef Tom Wolfe
Key Lime Pie with Fresh Berries
Gold:
Commander's Palace - Chef Tory McPhail
Soft Shell Crab Bisque with Black Truffle Butter
Gold:
Red Fish Grill - Chef Greg Collier
Cochon de Lait with Pickled Diced Onions
Silver:
Zea Restaurant - Chef Greg Reggio
Crab cake with Crawfish Etoufee
Silver:
Peristyle - Chef Tom Wolfe
Duck and Cherry Terrine with Toasted Brioche and Fresh Herb Aoili
Bronze:
Reginelli's
Cherry Tomatoes with Fresh water Mozzarella, Balsamic Vinegar, Olive Oil, Fresh Basil and Field Greens
Bronze:
Jezz's Kitchen at Dorignac's - Chef Jezz Jones
Seafood Mirliton
NOWFE CULINARY WINNERS - SATURDAY
Best of Show, Savory:
Cafe Adelaide - Chef Danny Trace
Fleur De Lis Blue Crab Tart
Best of Show, Sweet:
Red Maple - Chef David DeFelice and Chef Heidi Evenson
Bread Pudding
Gold:
Zoe Restaurant - Chef Roberto Bustillo
Pan-Seared Scallop with Mushroom Ragout over Creamy Stone Ground Grits
Gold:
Mr. B's Bistro - Chef Michelle McRaney
Shrimp and Grits
Silver:
Bourbon House - Chef Jared Tees
Andouillettes from the Griddle
Bronze:
7 on Fulton - Chef David English
Mushroom Canneloni with Truffle Cappucino |
NOWFE is a non-profit organization. Proceeds from the 2005 event benefited the Louisiana Restaurant Association's School-to-Career Program, a mentoring curriculum Serving young people in the state who are interested in careers in the restaurant industry, and the University of New Orleans School of Hotel, Restaurant and Tourism, which offers an excellent program and curriculum striving to provide HRT graduates with the skills and background to prepare them to become leaders in the hospitality and tourism industries. |
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