Judging for the New Orleans Wine & Food Experience‘s Culinary Awards has all kinds of perks. I get to meet new chefs, taste incredible food, and spend a whole day with people as food-obsessed as I am. But one of the best parts is celebrating the winners! Three cheers and a big hip, hip, hooray for the 2021 winning dishes and the incredible chefs behind them!
BEST OF SHOW
SAVORY – Chef Amarys Koenig Herndon and Chef Jordan Herndon, Palm & Pine
Corner Store Tuna Crudo with Big Shot Pineapple Nuoc Cham and Shrimp Chips
SWEET – Marielle Dupre & Nicole Eiden, Windowsill Pies
Brandied Cherry Pie
SOUPS AND STEWS
GOLD – Chef Matt Farmer, Trenasse
Fowl Gumbo – Chicken, Duck and Turkey, Housemade Andouille with Garlic Rice and Turkey Crackling
MEAT & POULTRY
GOLD (tie) – Chef Jesus Arguelles, Red Lotus at L’Auberge Baton Rouge
Korean Bulgogi with Crawfish Fried Rice and Housemade Kimchi
GOLD (tie) – Chef Tom Wolfe, Rib Room at the Royal Orleans
Crispy Pork Belly, Sultana Risotto, Sweetened Goat Cheese, Rocket and Tamarind Molasses Glaze
SEAFOOD
GOLD – Chef Valeriano Chiella, Domenica
Smoked Scallop Carpione: Bottarga, Calabrian Chili, and Preserved Lemon
SILVER – Chef Jason Caronna, Rizzuto’s Ristorante
Seared Diver Scallop and Pork Belly with Malbec Caramel over a Mascarpone – Creamed Corn Risotto with Crispy Fried Okra
BRONZE – Geordie Brower, Palace Café
Crabmeat Cheesecake
SEAFOOD (Raw)
GOLD – Chef Brett Monteleone, Junior’s on Harrison
Scallop Crudo with Cantaloupe Miso, Togarashi Candied Peanuts, Watermelon Radish and Micro – Cilantro
SILVER – Chef Ciera Fultz, Vyoone’s
Citrus Tuna Tartare with red onion avocado and mango, garnished with microgreens and edible flowers, and served with housemade red potato chips
BRONZE – Poke Loa
Fresh Ahi Tuna Bowl with white rice, spring mix, zucchini noodles seasoned with tamari, sesame oil, and chili paste topped with crab salad, seaweed salad, sesame seeds, baby cucumbers, sweet onion, edamame, furikake, and red tobiko
HONORABLE MENTION – Legacy Kitchen Craft Tavern
Salmon Poke: Salmon Belly with Spicy Ponzu, Sesame on a Fried Wonton with Mango and Micro Cilantro
HONORABLE MENTION – Poke Loa
Salmon Poke Bowl with seaweed salad, crab salad, baby cucumbers, sweet onion, green tobiko, and macadamia nuts
LAGNIAPPE
GOLD – Chef Corey Thomas, Shaya
Vegan Devils on Horseback – dates Medjool, walnut tehwiche, and mushroom “bacon”
SILVER – Chef Ross Dover, Restaurant August
Charred Carrot Agnolotti with Crispy Garlic, Cream Cheese, and Sage
BRONZE (tie) – Chef Prince Lobo, Addis Nola
Bayentu-Misir Wot, Atakilt, Gomen, Keysir with Shiro and Injera
BRONZE (tie) – Chef Brandon Felder, Centerplate
NOLA Carbonara- Housemade Squid Ink Spaghetti, Champagne Cream Sauce, Crispy Pork Belly, Jumbo Lump Crabmeat, Sous Vide Egg, and Golden Pea Shoot Petals
HONORABLE MENTION – Chef Nathaniel Zimet, Boucherie
Jerked Avocado Tamale with Charred Squash Cream and Cured Salmon Belly
HONORABLE MENTION – Chef Peter Isaac, Briquette
Salmon Pate on Toasted Bread Rounds
HONORABLE MENTION – Oceana Grill/Mambo’s
Crab Cake Bites with Crawfish Mushroom Cream Sauce
LAGNIAPPE (Sandwich)
GOLD – Chef Martha Wiggins, Café Reconcile
Fried Chicken Sandwich- Pickle Brined Thigh, Crab Boil Mayo, Bibb Lettuce, and House Made Dill Pickle on a Grilled Sweet Potato Rosemary Bun
SILVER – Chef Tung Nguyen, Em Trai Sandwich Co.
Mexican Shrimp Cocktail Bao with a Crispy Wonton Chip
BRONZE – Chef Casey Levy, Mahony’s
Chilled Shrimp, Avocado & Beer Battered Blue Crab Louie Po-boy
DESSERTS
GOLD – Chef Matt Farmer and Martha Gilreath, Trenasse
Pop Pop Fizz Fizz with blood orange curd, gin compressed peaches, cardamom shortbread, orange blossom, and juniper mousse with pop rocks
