About the Series
There has been a quiet revolution in New Orleans, with a new garde of young chefs taking over the kitchens in the city's outstanding restaurants. Emeril Lagasse, Susan Spicer, Kevin Graham, Jamie Shannon, Frank Brigtsen, and 30 others welcome you into their kitchens to show how they start with Creole traditions and end up with brilliant new dishes with bright, strong flavors - dishes like Emeril's Shrimp and Andouille Cheesecake, and Jamie's Commander's Palace Creole Bouillabaisse. Music by Charlie Byrd and Bella Fleck. Taped on location.What You'll Get
Appetizer
Soft Shell Crawfish with Creole Mustard Sauce
Bob Roth,
The Steak Knife
New Orleans, LA
Sauteed Oysters with Sweet Potatoes
Bernhard Gotz,
Fillets at the Sheraton New Orleans Hotel
New Orleans, LA
Crawfish Spring Rolls with Three-Chile Dipping Sauce
Michael Fennelly,
Mike’s on the Avenue
New Orleans, LA
Entree
Blackened Yellow Fin Tuna with Vegetable Salsa and Smoked Corn Sauce
Frank Brigtsen,
Brigtsen’s
New Orleans, LA
Roasted Leg of Duckling with Spring Leeks, Roasted Corn and New Potatoes
Gerard Maras,
Mr. B’s
New Orleans, LA
Rack of Lamb with Apricot Sauce
Hubert Sandot,
L’Economie
New Orleans, LA
Dessert
Chocolate Coconut with Vanilla English Cream
Kim Kringlie,
The Dakota
Covington, LA
Pear Tart Tatin
Michael Uddo,
G & E Courtyard Grill
New Orleans, LA
Chocolate Mousse with Harlequin Cookie Mask
Kevin Graham,
Windsor Court
New Orleans, LA
