It was really a blast cooking with some great chefs this past Saturday in Monroe, Louisiana. The event was called “A Symphony of Chefs” and the proceeds benefitted the Monroe Symphony Orchestra. Chef Blake Phillips of Restaurant Sage hosted six chefs and we plated up some great dishes.
Course One: Robert Vasquez of Opal Basil – Louisiana Lump Crab Empanada with Crisp Cabbage
Course Two: Dustie Latiolas of Crawfish Town USA – Asian Crawfish Bisque, Stuffed Crawfish Heads, Udon
Our dish – Pappardelle, Roast Pork, Olive Sugo, Brussels Sprouts
Course Four: Ocatvio Ycaza – Ecuadorian Beef Salad
Course Five: Blake Phillips of Restaurant Sage – Cobia, Macadamia, Crab, Brussels+Shiitake Hash
Course Five: Blake Jackson of Drake Catering – Goi-Ca Cobia Ceviche, Crispy Wonton
Course Six: Nathan Richard of Kingfish – Blood Cornbread “Red Velvet” Cake, Lard Cream, Graton, Blood Ganache