WYES Announces Cooking With Community® Coffee Contest Winner Chef Isolani Of Trinity

NEW ORLEANS— During the 25th Annual WYES Season Of Good Tastes coffee and wine pairing dinners, held between December 2016 and March 2017, chefs were asked to use Community® Coffee as an ingredient in one or more of their courses. Each dinner guest was asked to judge on presentation, taste, originality and creativity of coffee usage.

         WYES and Community Coffee Company announced Chef Michael Isolani of Trinity as the 2016 Cooking with Community® Coffee Contest winner.

         Chef Isolani won for his Community Coffee rubbed foie gras with torchon, almond noodles, brioche, amaranth and sorrel, which featured coffee and chicory Community® Coffee. At Trinity restaurant, 1117 Decatur St., Chef Isolani focuses on utilizing locally familiar ingredients to create unfamiliar and imaginative dishes, Trinity reps said. His menu showcases the flavors, elements, and techniques that embody modern New Orleanian cuisine.

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         Previous winning Chefs of the Cooking with Community® Coffee Contest include:

 

• 2015 Chef Mark Quitney of Pelican Lobby Bar in the Sheraton New Orleans — Black and Gold to the Super Bowl Doberge

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• 2014 Chef Jeremy Terranova of Little Gem Saloon —Irish Coffee Bread Pudding Crème de Menthe Anglaise

• 2013 Chef Jeremy Langlois of Houmas House —Marinated Tenderloin of Lamb, Skillet Seared and Served with Horseradish Yukon Gold Potatoes and Port Wine Jus

• 2012 Chef Chris Wadsworth of Restaurant IPO in Baton Rouge —Baby Mixed Greens Salad Composed of Baked Hazelnut Goat Cheese and Pears Tossed in Community® Coffee Almond Amaretto Dressing

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• 2011 n/a

• 2010 Chef Chris Wadsworth of Nottoway Plantation in White Castle —Pecan Smoked Breast of Duck

• 2009 Chef Ross Eirich of Nathan's Restaurant in Slidell —Lacquered Duck Breast

• 2008 Chef Tom Wolfe of Wolfe's in the Warehouse in New Orleans —Tiramisu

• 2007 Chef Andrea Apuzzo of Andrea's Restaurant in Metairie —Tiramisu

 

         WYES recognizes the support of Community Coffee Company, Caire Hotel & Restaurant Supply, Thompson Meats and Andy Roo’s Cajun Spices, and participating restaurants Atchafalaya, Mizado Latin Kitchen, Dickie Brennan’s Black Duck at Palace Café, Broussard’s, Trinity and Compère Lapin, to make this event series possible.

         For more information

 

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