CHEF CHRIS MONTERO | CAFE B & CAFE NOMA
Join Chef Chris Montero, Executive Chef of café b and Café NOMA, as he demonstrates how to make homemade mozzarella, and prepares Grilled Redfish with Aged Balsamic and a Creole Crabmeat Caprese Salad.
View ArticleCHEF TENNEY FLYNN | GW FINS
Join Tenney Flynn, executive chef and co-owner of GW Fins, as he demonstrates how to make Sauteed Louisiana Red snapper with Shiitakes, Lump Crab and Pea Shoot Butter.
View ArticleCHEF DUKE LOCICERO | CAFE GIOVANNI
Join Chef Duke Locicero of Cafe Giovanni as he demonstrates how to prepare an easy, homemade pasta sauce and his signature Voodoo Shrimp.
View ArticleCHEF RYAN GALL | SALU ON MAGAZINE
Join Chef Ryan Gall of Salu on Magazine as he demonstrates how to prepare Lemon Dill Cured North Atlantic Salmon, accompanied by a salad dressed with an Herb Buttermilk Dressing.
View ArticleCHEF SCOTT SNODGRASS | ONE RESTAURANT
Join Executive Chef & co-owner Chef Scott Snodgrass of ONE Restaurant as he prepares Louisiana Barbecue Shrimp and Gluten-Free Crab Cakes.
View ArticleRose vs. Blush
Rouses Markets’ wine expert John Keife discusses the differences between a blush and a rose.
View ArticleHealthier Tailgating
Julie Fortenberry, our licensed nutritionist from East Jefferson Hospital, shares tips on making healthier choices when tailgating.
View ArticleSparkling Wine vs. Champagne
Rouses Markets’ wine expert John Keife talks about champagne and sparkling wine.
View ArticleChallenging Wine Pairings & Regional Bargains
Rouses Markets’ wine expert John Keife talks about challenging wine pairings and regional bargains.
View ArticleCHEF MARC GILBERTI | OCHSNER’S CAFE ZUCCHINI
Join Chef Marc Gilberti of Ochsner Health System’s Cafe Zucchini as he prepares Chicken Tagine with Butternut Squash & Quinoa and Southwest Sweet Potato & Shrimp Chowder.
View Article
