IFBC New Orleans – Day 2

Well if you can imagine it, day two of IFBC was even more amazing than day one!  We had awesome sessions, including a recipe writing session with blogger greats Dianne Jacob, Kate McDermott and Deb Perelman.  We also got to listen to New Orleans legend Poppy Tooker talk about Sustainable Eating and her theory of “Eat It T0 Save It.”  We watched Chef John Folse create not one but TWO fabulous dishes, and we even got to taste one!  We got to have an incredible dinner, followed by a talk by NOLA Great Chef John Besh.  It was a day that a foodie dreams of 🙂

Following all that fun, hubby and I hit the French Quarter with a few friends we made while we were there, Dani, Matthew and Blair.  We went to listen to jazz at a New Orleans institution, Preservation Hall.  From there, we headed to a favorite local hotspot, Frenchmen Street, then wrapped up the night listening to piano music at Lafitte’s Blacksmith Shop.

I know, what you’re probably wanting to hear about is the food.  Well read on, and don’t forget to check out the slideshow!


Royal House Oyster Bar
Oysters on the Half Shell
Shrimp Remoulade, Shrimp Cocktail

La’ Bayou Restaurant
Stuffed Grape Leaves & Lemon Basmati Rice
Chicken & Andouille Sausage Jambalaya Pasta

The Original Pierre Maspero’s
Oyster Po-Boy topped with Spinach, Artichokes and Lemon Thai Aioli

Pier 424
Crawfish Cake Sliders with Chipotle Aioli

Red Fish Grill
Grilled Gulf Shrimp and Blackened Avocado Po-Boy
Louisiana Blue Crab Bisque

Riverfront Restaurant
New Orleans BBQ Shrimp and Jambalaya Grits

Parkway Bakery
Corned Beef Sandwich

Beer from Abita Brewery

Food and Wine Pairing Dinner
by Chef Randy Buck, Hotel Monteleone
Wines Provided by Winebow

Dariole of Lump Crabmeat Ravigote
Cucumber Gelee
Watercress Caviar
Juve’ y Camps Reserva de la Familia Gran
Reserva Brut Nature 2007
Catalonia DC Cava, Spain

Tournedo of Beef Perigourdine
Black Summer Truffles
Roasted Duck Foie Gras
Potato Galette
Charred Endive and Caramelized Stripped Beets
Allegrini Palazzo della Torre 2007
Veneto, Italy

Assorted Artisan Breads
Butter Presentation of Creamy Butter,
Chevre Butter
And Fresh Herb Butter

Valrhona White Chocolate Creme Brulee
Blood Orange Infused Courvoisier Coulis
Campbells Muscat NV
Rutherglen, Australia

Silver Coffee Service


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