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Roast Goose and Red Cabbage from Chef Gunter Preuss
Thursday, December 10th, 2009This table features a typical German Christmas feast and was prepared by Gunther Poice, a native of the Berlin area, and owner of the Versailles in Uptown New Orleans. This time his culinary roots are featured in a typical main course…Roast Goose and Red Cabbage.
Strawberry Crepes
Wednesday, November 11th, 2009Strawberry Crepes Gunter Preuss Versailles New Orleans LA This is a simple and simply beautiful way to serve fresh strawberries, cuddled on crepes and blanketed with a sauce that is laced with brandy. Dust with confectioner’s sugar if you wish. Serves 4 Crepes 2 cups flour 2 tablespoons sugar 2 eggs 2 cups milk 2 [...]
Rotkohl (Red Cabbage)
Tuesday, October 27th, 2009Rotkohl (Red Cabbage) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Serves [...]
Kartoffelklosse (Potato Dumplings)
Wednesday, October 21st, 2009Kartoffelklosse (Potato Dumplings) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss’ alternative to mashed potatoes is a dumpling that starts out as mashed potato — then is transformed, with nutmeg, eggs, and flour, into angled cylinders of potato sprinkled with chopped parsley. The dumplings are firmer than mashed potatoes, and have that [...]
Annual Chef's Charity for Children event is Feb. 3 – Judy Walker …
Monday, September 28th, 2009Participating chefs are Andrea Apuzzo, John Besh, Frank Brigtsen, Leah Chase, John Folse, Geoffredo Fraccaro, Emeril Lagasse, Gunter Preuss, Greg Sonnier, Lazone Randolph, the Wong Brothers and David Woodward. …
Strawberry Crepes
Thursday, July 9th, 2009Strawberry Crepes Gunter Preuss Versailles New Orleans LA This is a simple and simply beautiful way to serve fresh strawberries, cuddled on crepes and blanketed with a sauce that is laced with brandy. Dust with confectioner´s sugar if you wish. Servings: 4 Preparation time: 40 minutes Crepes 2 cups flour 2 tablespoons sugar 2 eggs [...]
Preuss, Gunter
Tuesday, June 30th, 2009Gunter Preuss Broussard’s New Orleans LA http://www.broussards.com Gunter and Evelyn Preuss preside over one of the loveliest restaurants — and courtyards — in New Orleans´ historic French Quarter. One of the very first chefs selected to be featured on Great Chefs, Preuss has never made apologies for his dedication: ‚“My wife and I created the [...]
Hutley, Dennis (William Dennis Hutley)
Monday, June 29th, 2009Dennis Hutley Le Parvenu, Kenner LA as taped at The Versailles New Orleans, LA Dennis Hutley has been offering a fine dining experience at his restaurant, Le Parvenu, just outside New Orleans in Kenner for the past 12 years. – Raised and schooled in the New Orleans area, Dennis has worked for several of the [...]
Annual Chef's Charity for Children event is Feb. 3 | Judy Walker …
Wednesday, February 1st, 2012Participating chefs are Andrea Apuzzo, John Besh, Frank Brigtsen, Leah Chase, John Folse, Geoffredo Fraccaro, Emeril Lagasse, Gunter Preuss, Greg Sonnier, Lazone Randolph, the Wong Brothers and David Woodward. …
Roast Goose and Red Cabbage from Chef Gunter Preuss
Wednesday, February 1st, 2012This table features a typical German Christmas feast and was prepared by Gunther Poice, a native of the Berlin area, and owner of the Versailles in Uptown New Orleans. This time his culinary roots are featured in a typical main course… …
