WYES To Present A Dinner Tribute To Chef Paul Prudhomme, Day Of Culinary Education

Chef Paul Prudhomme

NEW ORLEANS — The WYES Chef Paul Prudhomme Tribute Dinner presented by First NBC Bank will be held on Friday, June 3, 2016, at Purloo, 1504 Oretha Castle Haley Blvd., and will pay homage to one of America's best-known chefs.

         The evening will begin at 6:30 p.m. with an open bar, specialty cocktails and passed hors d'oeuvres, then guests will sit at 7:30 p.m. for a four-course menu created by Chef Ryan Hughes of Purloo offering his twist on Chef Prudhomme inspired dishes complete with edible centerpieces.

         The menu will offer a Soup Trio of Classic Turtle, Guinea Hen and Andouille Gumbo, Shrimp and Okra Bisque; Local Peach Salad; choice of Shrimp or Duck Étouffée with Dirty Rice and finishes with Sweet Rice Calas with Chicory Café au Lait Pot de Crème.

         Guests will watch a video paean from Chef Prudhomme’s close friends, family and colleagues, among them Chef Paul Miller and Marty Cosgrove with K-Paul’s Louisiana Kitchen; Ella Brennan and Ti Martin of Commander’s Palace; Chef Frank Brigtsen of Brigtsen’s Restaurant, a protégé of Chef Paul; Beth Utterback, Executive Producer of Chef Prudhomme’s five national cooking series; Liz Williams, President of SOFAB and the National Food and Beverage Foundation; and Chef Ryan Hughes of Purloo.

         Restauranteur Ralph Brennan and others will speak in person about their legendary friend.

         The event is $250 per person and valet parking is complimentary thanks to GoPark.

         On Saturday, June 4, WYES Culinary Customs attendees will learn techniques, tips and the fascinating history behind different cuisines while enjoying fabulous fare from some of our area’s most celebrated chefs and mixologists in a series of unique cooking demonstrations.

         The Southern Food and Beverage Museum (SoFAB), a nonprofit living history organization dedicated to the discovery, understanding and celebration of the food, drink and the related culture of the South, is the venue for this all-day event. Seating is limited inside The Rouses Culinary Innovation Center by Jenn-Air, a licensed commissary kitchen within the Southern Food & Beverage Museum, located at 1504 Oretha Castle Haley Boulevard in New Orleans.

         The schedule includes:

 

10:30 a.m. — Cajun with Chef Paul Miller, Executive Chef of award-winning K-Paul’s Louisiana Kitchen.

12:00 p.m. — Creole with Chef Kevin Belton of New Orleans School of Cooking and his new national cooking series, “New Orleans Cooking with Kevin Belton,” airing on PBS stations nationwide.

1:30 p.m. — Baguettes to Bánh mì with Chef Anna Nguyen, co-owner of Nine Roses Restaurant in Gretna and Nine Roses Café in the French Quarter.

3:00 p.m. — Southern Hospitality with Chef Ryan Hughes of Purloo and Chef Tom Ramsey, chef, sommelier, food writer and restaurateur of Underground 119 and Roux in Jackson, Mississippi.

4:30 p.m. — Viva la Comida Latina with Chef Adolfo Garcia of Primitivo, High Hat, Ancora, and La Boca. Discover how ancient South American and Latin American food traditions are taking the culinary world by storm.

6:00 p.m. — Lift your spirits with mixologist Carmine Potenza of Loa. Enjoy craft cocktails and hors d’oeuvres.

 

         Tickets are $35 per person for each cooking demonstration, which includes a sample of the dish, Abita beer and specialty cocktails or guests can purchase a “Passport” for $125 giving access to all six demonstrations.

         For more information, tickets and details on both culinary events click here

 

 

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