The New Orleans Chapter of the American Culinary Federation is giving Chef Susan Spicer from Bayona and Mondo one of their 2016 Best Chef Legends Awards.
She will be honored at the 6th annual “Best Chefs of Louisiana” awards on April 12, 2016 at the restored Art Deco jewel that is the Lakefront Airport. This year’s event, which is open to the public, will dedicate funds to two projects that are very dear to one of their founders, Chef Paul Prudhomme. The first is to fund educational opportunities for the underprivileged with culinary scholarships and the second is to care for the homeless through the New Orleans Mission.
That night, the Prudhomme family will accept the Lifetime Achievement Award for the humble man who changed the food world in wonderful ways from the men and women who carry on his tradition today. Chef legends to be honored include Frank Brigtsen (Brigtsen’s), Paul Miller (K-Paul’s), James Wong (Tres Yuen), John Folse (R’evolution), Phillip Lopez (Root, Square Root, & Root Squared), and Holly Goetting (Charlie G’s Lafayette). Over 30 chefs will serve their signature dishes with complementary beverages from Moet-Hennesy and NOLA Brewing Company among others. Live music from the renowned band, Louisiana Spice.
Tickets are available at 504-559-7485 or online at www.acfno.org.
Goat Cheese Crouton with Mushrooms in Madeira Cream
(For 4 portions)
Goat Cheese Crouton
Ingredients:
- 1/4 cup fresh Goat Cheese, softened
- 2 Tbsp Butter, softened
- 4 slices Multi-Grain Bread, lightly toasted
Instructions:
Mix goat cheese with butter then spread on toasted bread about 1/8 inch thick.
Trim crust and cut in half. Set aside.
Madeira Cream
Ingredients:
- 2 Tbsp Shallots, finely chopped
- 4 oz. Madeira, medium dry (Rainwater or Sercial)
- 3/4 cup Whipping Cream
Instructions:
In a small pot or saucepan, simmer shallots in Madeira until liquid is reduced by half.
Add cream, bring to a boil, then reduce heat and simmer about 5-10 minutes, until cream thickens slightly.
Mushrooms
Ingredients:
- 1/2 lb Mushrooms, mix of oyster mushrooms, shiitakes or chanterelles
- 3 Tbsp Butter
- 1/2 tsp Garlic, minced
- Madeira Cream
- Salt & Pepper
- 2 tsp Chives, snipped
Instructions:
Remove tough stems from mushrooms and slice or tear into pieces. Melt butter in sauté pan and cook mushrooms over medium high heat until golden brown and crispy. Stir in garlic and Madeira Cream. At this point, place toast with the cheese in a hot oven or broiler just long enough to brown a little. Turn heat under the mushrooms to high and boil for about 2 minutes, until mushrooms have absorbed most of cream.
Season to taste with salt and pepper. Remove from heat, arrange on plates and divide mushrooms equally. Sprinkle liberally with chives and serve.
For more information about Bayona, please visit its website.
For more information about Mondo, please visit its website.