All Congratulations to the Winners of the 2021 NOWFE Culinary Awards!

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!

Corner Store Crudo from Palm & Pine

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

GOLD – Chef Matt Farmer, Trenasse
Fowl Gumbo – Chicken, Duck and Turkey, Housemade Andouille with Garlic Rice and Turkey Crackling

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

Smoked Scallop Carpione from Domenica

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

Scallop Crudo from Junior’s on Harrison

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

Salmon Poke Bowl with seaweed salad, crab salad, baby cucumbers, sweet onion, green tobiko, and macadamia nuts

Charred Carrot Agnolotti from Restaurant August

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

Chilled Shrimp, Avocado & Beer Battered Blue Crab Louie Po-Boy at Mahony’s

BRONZE – Chef Casey Levy, Mahony’s
Chilled Shrimp, Avocado & Beer Battered Blue Crab Louie Po-boy

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

You may also like

Leave a Reply