At GW Fins in New Orleans, chef Michael Nelson turns whole fish into dry-aged tuna steaks, swordfish charcuterie and more, all with an eye toward cutting waste.
A chef tasting dinner and wine pairing from Emeril Lagasse and his son E.J. Lagasse at the new version of Emeril’s Restaurant they’re now preparing to unveil. Dinner with author
An evening of cuisine and fun overlooking the city is coming in September when the New Orleans Culinary and Hospitality Institute celebrates Cooking for a Cause.