What if you could time travel, all in one day, from a pre-Civil War sugar planter’s breakfast, to an authentic Cajun crawfish boil, to trendsetting seafood dishes from talented New Orleans chefs moving a traditional cuisine forward?

That’s exactly what a group of Marriott’s culinary, F&B, and event planning leaders did on our Flavor Foray “On the Bayou” April 20, 2017. No region takes their history and culture as seriously as Louisiana and we got a taste of it all…

Six of the Crescent city’s best chefs showcased the state’s seafood bounty from oysters, to blue crabs, to shrimp, to fin fish, and even gator. And we dined like royalty on their creations in the magnificent halls where Spanish grandees once ruled…

Carrollton Market’s Jason Goodenough turned to the fin fish category with his Yellowfin Tuna Hot Oil.  “The sushi-grade tuna was sliced sashimi-style, dressed with soy and lemon juice and then splashed with screaming hot sesame oil to flash cook the outside of the slices while simultaneously making a vinaigrette on the plate a la minute,” Goodenough explains.

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by Beverly Stephen

Flavor Forays