Dook Chase: A Chef's Journey
Culinary Arts Education at the New Orleans Culinary and Hospitality Institute
Featured: Paneed Chicken Cutlet, Squid Ink Pasta, and Redfish with Roasted Red Pepper Sauce.
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Dook Chase: A Chef's Journey
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Dook Chase: A Chef's Journey
Creole Sausage - A New Orleans Tradition at Vaucresson Creole Deli
Featured: Daube Glace, Sausage and Onions over Grits, and Chaurice Croquettes with Mustard Sauce.
Dook Chase: A Chef's Journey
Comparing Legacy Notes with Chef E. J. Lagasse at Emeril's
Dook's dishes: Deviled Eggs with Caviar and Chips, Shrimp Calas, and Not your Grandmother's Gumbo.
Dook Chase: A Chef's Journey
New Orleans Classics with Chef Meg Bickford and Ti Martin at Commander's Palace
Featured: Trout Almondine with Parsnip Puree, Bananas Foster Bread Pudding, and a Classic Daiquiri
Dook Chase: A Chef's Journey
Seafood - The Heart of New Orleans' Culinary Identity with Wayne Hess at American Seafood
Dishes: Whole Trout Cacciatore, Stewed Blue Crabs, and Oyster & Crab Sauce over Pan Fried Eggplant.