Book Review: The Republic of Barbecue

August 5, 2010

Review by Jonathan Estuart

Image courtesy of University of Texas Press.

With all this oil spill/disaster/criminal neglect business going on, it’s depressing to see the seafood staples of Louisiana cuisine go scarce. Maybe that is why it’s so comforting to see another southern mainstay, the Texas barbecue, get so much love in Republic of Barbecue: Stories Beyond the Brisket (By Elizabeth S. D. Engelhardt, UT Press, 2009).

Republic of Barbecue is not a cookbook. Instead, it’s a celebration — something New Orleanians know entirely too well — of the religion surrounding Texans and their meats. Starting in Austin, the book takes author Elizabeth Engelhardt and her team of University of Texas students on what looks to be the most delicious adventure across Central Texas. There aren’t many recipes in here, since most of the foods fall under the category of ancient family secrets. Instead, it’s a collection of essays and stories: the former muses on all the traditions surrounding Texas barbeculture and the latter offer a close look at the inner workings of the small business barbecue masters. From an essay on the modern attempts at “green” environmentally-friendly barbecue to the everyday schedule of a typical pit master, this book satisfies the mind and the stomach of anyone who yearns for a good brisket and maybe a side of beans. If anything else, Republic of Barbecue is a fantastic roadmap of barbecue country and the many must see dives and restaurants that any foodie interested in the Texas’ religion of meats should stop at.

……

Jonathan Estuart is a Tulane student, the Views Editor of the Tulane Hullabaloo, and a SoFAB summer intern.

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A Little Taste of Italy

July 6, 2010

by Kelsey Parris

taken from La Divina Gelateria's facebook profile

Sometimes the only way to escape the heat of a New Orleans summer is to indulge in something icy cold and sweet, colorful and delicious. One perennial favorite is a treat from a country whose culinary and cultural influence is often overlooked in this former French colony. But we must not forget the Italians, specifically Sicilians, and their refreshing summer treat: gelato.

From the late 1880’s through the early 1900’s, New Orleans drew a large number of Sicilian immigrants who were eager to escape the political and economic turmoil of Italy. After the end of slavery, the sugar fields and urban factories demanded cheap labor and the Sicilians quickly became the new labor class. The European atmosphere of the city encouraged the immigrants to settle permanently here, and of course, that meant that the need for Italian food grew and needed to be satisfied. In Elizabeth Fussell’s essay, Constructing New Orleans, Constructing Race: A Population History of New Orleans, she reports that by 1910 Sicilian immigrants and their descendents accounted for 39% of Louisiana’s population.

Bakeries such as Angelo Brocato’s, which opened in 1905, provided the Italian community with a taste of home through their traditional Italian bread and desserts, like cannoli and gelato. Brocato’s still proudly uses recipes that have been passed down through the family, and the desserts and gelatos are named in their original Italian. The old world style store and the hot months of summer draw hundreds of people to their doors each night.

In recent years, gelato has become a popular dessert in American culture. So familiar, like ice-cream, yet always a little different, with exotic flavors and a smooth texture that is both creamy and somehow lighter than ice cream’s richness, gelato adds just a little intrigue to the average American palate that grew up on waffle cones and milkshakes. Yet many still are unfamiliar with this dessert. To be technical, gelato is made with a butterfat content of about 10%, as opposed to the 18-25% butterfat content of ice cream. It is also typically made in smaller batches and at a lower temperature, less air is incorporated during the freezing process, which creates that rich smoothness that melts perfectly in your mouth.

As this summer indulgence has made its way out of exclusively Italian circles, the spirit of New Orleans creativity and cultural blending has given gelato a new twist. La Divina Gelateria is a relatively new gelato shop, started in 2007 by Carmello and Katrina. Turillo. Their goal is to incorporate local flavors to a traditional Italian formula, using local organic milk from Smith’s Creamery and whatever fresh ingredients they can get to produce flavors such as Turbo Dog Chocolate Sorbetto or Bourbon Pecan gelato. La Divina works hard to ensure that their gelato reflects the season and the available ingredients without relying on commercially produced pastes or bases.

Other gelato shops have sprouted up in the city, ensuring that no matter how far your wanderings take you, there should be a brightly colored cup and matching adorable gelato shovel waiting to cool you down.

To learn more about gelato, including great tips on making your own this summer, come to the demonstration by La Divina Geleateria this Saturday, July 10 from 2 to 3 PM at the Southern Food and Beverage Museum.

La Divina Gelateria: 3005 Magazine Street and 621 Saint Peter Street, New Orleans

Angelo Brocato’s: 214 North Carrolton Avenue, New Orleans

Sucre: 3025 Magazine Street, New Orleans

Gelato Pazzo Café: 8115 Oak Street, New Orleans

Nick’s Snoballs & Gelato: 908 Harrison Avenue, New Orleans

Gaspare’s Gelateria Café: 4421 Clearview Parkway, Metairie

Recipe: Coca-Cola–Glazed Baby Back Ribs

July 6, 2010

By Virginia Willis

Makes about
20 pieces

Coca-Cola is to Atlanta as Guinness is to Dublin. Friends and family liked my Coca-Cola–Glazed Wings (page 24) so much that I decided to try a similar combination on pork. Pork has a natural affinity for sweet, rich caramel flavors. These “nouveau” Southern ribs are by no means traditional, but they are lip-smacking good.

Scotch bonnet peppers are intensely hot, but their fire is tempered by the sweetness of the sugar and Coke. To tone down the heat, substitute jalapeños instead.

1 cup Coca-Cola Classic

1/4 cup apple cider vinegar

11/2 cups firmly packed light brown sugar

2 Scotch bonnet chiles, chopped

2 racks baby back ribs (3 pounds total)

Coarse salt and freshly ground black pepper

To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.

Preheat the oven to 325°F. Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.

When the ribs are cooked through, set the oven to broil. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.

Serve immediately with lots of napkins.

……..

Virginia Willis and Lisa Eckus-Saffer will be at the Southern Food and Beverage Museum on July 20 for a special Cookbook Publishing seminar.  Find out more here.  http://southernfood.org/sofab/explore/events/cookbook-publishing-101/

Reprinted with permission from Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright © 2008. Published by Ten Speed Press, a division of Random House.
Photo credit: Ellen Silverman © 2008

Book Review: Hungry Town

July 6, 2010

Review by Liz Williams of Hungry Town by Tom Fitzmorris

Although it is billed on the cover as “A Culinary History of New Orleans:  The City Where Food is Almost Everything” Tom Fitzmorris’ book is really an exploration of the last 40 years or so of the development of the modern New Orleans table.  I wasn’t disappointed to learn that the entire history of eating in New Orleans isn’t contained between those covers.  I have lived through the changes that he describes and enjoyed both his perspective and the nostalgic reminders.

Hungry Town is also a very personal book.  It tells the story of Fitzmorris’ development as a radio personality and food writer.  His genesis from person who just knows what he likes to someone who really knows about food and knows what he likes, is fascinating.  The close relationships that he has developed with chefs and restaurant owners, their influence on him and on his taste, and the influences of other things on his maturing palate are detailed with a friendly insouciance.  This isn’t namedropping.  Fitzmorris really grew up professionally with all of the well known names in his book.

Fitzmorris also relates his very important role in reporting on the return of restaurants to New Orleans after Hurricane Katrina.  The website that he used to do that reporting is still going strong.  Fitzmorris has a wry sense of humor which serves him well when he writes about himself and his role in re-establishing the cultural identity of New Orleans.

If you are a follower of the New Orleans food scene, you should definitely read this book.  It is an easy and very pleasant read.  The bonus in the book is that there are recipes, including Fitzmorris’ own version of Oysters Rockefeller, which he says Bernard Guste, from the family that still owns Antoine’s, has called embarrassingly close to the original.

Absinthe Minded Events at SoFAB

July 6, 2010

SoFAB Celebrates the Green Fairy During August

BY Chris Smith

The Southern Food and Beverage Museum has created a series of events in August that celebrate one of the most misunderstood potables of all time.

Absinthe Minded is an event that includes lectures about absinthe, tastings, a photo exhibit and an artifact exhibit. It is sponsored by a grant from the Louisiana Endowment for the Humanities.

Absinthe is an anise-flavored spirit derived from herbs, including Artemisia absinthium, also known as wormwood. Traditionally, it has a natural green color but it can also appear as colorless. Historically, it is referred to as “la fee verte,” or the Green Fairy.

Absinthe is a spirit – not a liqueur which is bottled and has sugar added to it. Absinthe is unusual in that it is bottled at a high proof and usually is diluted with water or other liquids when consumed.

Absinthe has been labeled as a dangerous mind-altering drug because of the presence of the chemical thujone. It was banned in the United States and in most European countries by 1915. It was recently legalized in this country after evidence showed that it was no more dangerous than ordinary spirits.

Many absinthe experts believe that the spirit was banned because it was popular among the bohemian culture of artists and writers, including Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Amedeo Modigliani, Vincent van Gogh, Oscar Wilde and Aleister Crowley.

The revival absinthe began in the 1990s and today, more than 200 brands of absinthe are produced.

The SoFAB absinthe celebration includes the following events.

Absinthe Visions: The Photography of Damian Hevia

Opens Saturday, July 17, 2010

Seminar – The History of Absinthe

2-4 p.m., Saturday, August 7, 2010

Ted Breaux, a native New Orleanian, is the person credited with bringing the American ban on absinthe to an end. He will tell how he did this, and he will discuss the history of the Green Fairy.

Seminar – The History of Herbsaint

2-4 p.m., Saturday, August 14, 2010

Jay Hendrickson is an expert on Herbsaint, the main substitute for absinthe that continues to be produced in New Orleans to this day. He will explain all things Herbsaint and how the history of the spirit is linked to the Crescent City. He also will discuss Herbsaint as it relates to the history of absinthe.

Seminar – Absinthe in Art and Literature

2-4 p.m., Saturday, August 21, 2010

Todd Price, the author of a weekly Times Picayune alcohol column, discusses the cultural significance of absinthe and how it ties New Orleans not just to France but also to other European countries. He will examine absinthe as it is portrayed in art and literature, and how absinthe’s mystery transferred to the new continent.

Seminar – The Long Legal History of the Green Fairy

2-4 p.m., Saturday, August 28, 2010

Liz Williams, a native New Orleanian and founder of the Southern Food and Beverage Museum, is a lawyer who writes about the legal aspects of food, reflecting culture, policy and economics. She is currently working on a book about obesity lawsuits and other food-related litigation in the U.S. She will discuss the legal history of absinthe, how it became banned, and how the ban was eventually lifted.

Each lecture will be followed by an absinthe tasting/demonstration. All attendees must be of legal drinking age.

Each lecture is $10 for members; $15 for nonmembers.

For more information, contact the museum at 504-569-0405.

Interested in Collecting Old Cocktail Shakers?

July 6, 2010

Seminar on Bar Ware Collecting Occurs on Wednesday, July 21

By Chris Smith

“The History of Bar Tools and Barware from the 1800s to Today” will occur from 3 to 4:30 p.m. on Wednesday, July 21 at the Southern Food and Beverage Museum in Riverwalk Marketplace.

The event is sponsored by Tales of the Cocktail in conjunction with SoFAB and the Museum of the American Cocktail, which is located inside SoFAB.

Author and collector Jim Walker will moderate a panel which includes collectors Mark Bigler and Dale DeGroff, Greg Boehm and Michael Silvers. It is sponsored by Mud Puddle Books.

Jim Walker began to collect cocktail shakers and barware in 1995, though he originally just wanted a cocktail shaker to make his own dirty Martinis. He asked a friend and antique dealer if she could find one. After she invited him to see her art deco collection of shakers, he said “It was all over.”

His collection started with recipe cocktail shakers and expanded to all forms of shakers and barware. With more than 500 shakers, more than 100 martini glasses, and hundreds of pieces of bar ware, he says “there is not a flat surface in my house that does not have a cocktail shaker or piece of barware on it.”

Mark Bigler is a contributor to the Museum of the American Cocktail and artifacts from his collection have been displayed in museums in the United States. He has served as a source of cocktail information for feature articles including Forbes, Life, Bon Appetit, Country Living and Stuff Magazine. Collecting information appears on his website: www.CocktailShakers.com

Greg Boehm is the owner of Mud Puddle Books and CocktailKingdom.com, a site for the purchase of high quality barware, books and bitters. The Mud Puddle publishing program ranges from authentic reproductions of the great vintage cocktail books to modern titles. His office in New York City is open by appointment; it serves as a working research library and also houses his collection of his antique barware and spirits.

Dale DeGroff is a founding partner of Beverage Alcohol Resource, a partnership of six spirits and cocktails authorities who provide training and credentialing in distilled spirits and mixology. His industry awards include: the 2009 James Beard Wine & Spirits Professional Award; the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine; 2008 TOTC Helen David Lifetime Achievement Award; and the 2007 Cheers Beverage Industry Innovator of the Year with his partners, for Beverage Alcohol Resource.

Michael Silvers is the founder of uberbartools™. Following a traditional university business education in Sydney, Australia, Silvers parlayed 25 years of consumer and retail product experience and applied these to his specialist design and manufacturing company ProDesign. Silvers says he is constantly bending the rules of the possible by creating imaginative bar tools that “can and do make a difference.”

For more information about the seminar contact SoFAB at 504-569-0405 or www.southernfood.org.

For more information about the Museum of the American Cocktail, visit www.museumoftheamericancocktail.org.

For more information about Tales of the Cocktail, visit http://talesofthecocktail.com.

SoFAB Opens a New Display on Oysters

July 6, 2010

Exhibit Shows the Passion of a Collector and Portrays an Industry Now Under Assault

By Chris Smith
The Southern Food and Beverage Museum has created an exhibit that explains the important role that oysters play in the life of Gulf Coast residents.

The exhibit includes old oyster cans from processors, an oyster bucket, ceramic oyster jug, antique oyster knife, oyster forks, oyster plates, and historic photography. Several photos of several oyster plates can be viewed at http://southernfood.org/sofab/explore/exhibits/extended-oyster-exhibit/

Exhibition artifacts have been loaned to the museum from the collection of Jim Gossen, owner of Louisiana Foods Global Seafood Source, headquartered in Houston. Though he collected many types of oyster artifacts through the years, his major focus of collecting has been oyster plates.

“I started collecting around 1977 or 1978,” says Gossen. “Even though I was in the seafood business, I had no real interest in collecting any items. I remember that I was in Chicago at the National Restaurant Association meeting and I was staying at the Drake Hotel. Every time I went to get my car, I had to pass a little shop that had some oyster plates in the window that always caught my eye. They were cobalt blue. I went into the store and talked to the lady and they were more than I wanted to pay, just way too much. But something made me go back and I bought them and that was the beginning.”

Even though he had been involved in the oyster industry for years, and felt he was familiar with oyster lore, he became acquainted with an entirely new realm of bivalve history.

Though oysters have been consumed for thousands of years, it was during the Victorian era that ostentatious presentations involved in serving oysters reached its zenith. The Victorians honored oysters by serving them with special utensils and by using highly decorated plates designed exclusively for serving oysters.

From the mid-nineteenth century to the early twentieth, hundreds of different oyster plate designs were created in Europe, Asia and the United States. The plates have wells or depressions – usually three to six – as to hold the shucked oyster meat as well as other depressions for sauce, lemons or crackers. The design of the plate interior was limited only by the imagination of the manufacturers and artists who designed and decorated them. The plates range from delicate to massive and were manufactured materials such as porcelain, earthenware, glass, silver and pewter.

“A lot of people don’t know what oyster plates are,” says Gossen. “They do not come as part of china sets. And they are not the most practical thing; they are somewhat aristocratic. You tend to see them more in areas where there are oyster bed and oyster farming.”

After his original purchase in Chicago, Gossen says that he didn’t buy another oyster plate for several years and in fact, he had no intention of starting a collection. Gradually, he began to meet other collectors, including those from the eastern seaboard states where oyster plates were considered works of art. He bought the few books available that described oyster plates, their history, and their values. He also began to search out antique stores in search of plates.

Gossen’s wife, Diane, developed the oyster plate collecting bug. Eventually, the couple amassed a collection of more than 300 plates, including some of value.

“Our collecting philosophy has changed from when we first began,” he says. “Now we know a lot about oyster plates and we know the values and whether something is fairly priced.”

Because they now have a significant well-rounded collection, they are interested in purchasing only the hard-to-find pieces that come into play infrequently. They know there are a lot of counterfeit plates as well as legitimate copies, and what the Gossens have created is a collection of plates that are mostly 100 years of age and older. “When we started, there were no counterfeits out there; the plates had the appropriate markings so there was no way to mislead people. Also, there was no eBay. Like anything else, it’s buyer-beware unless you know the seller.”

Most of the Gossen’s oyster plates are stored away. However, when they built a new house in Houston, Gossen’s brother, an architect, designed a dining room that has a cabinet in each corner. Each cabinet is specially lighted to exhibit roughly 30 plates in each cabinet.

Photos of many of the Gossen’s oyster plates appear on the Louisiana Food website: http://louisianafoods.com/oysterplates/

“I’ve had fun with it over the years,” he says. He seems to surprise himself when he remembers that he’s been collecting for more than 30 years. “I never dreamed that some of them would be displayed in a museum.”

The oyster display will remain on exhibit through the end of the year.

Letter from the Editor: June 2010

June 9, 2010

This summer, words like tophat, topkill, junk shot, and phrases like a giant set of shears have become commonplace in the vocabularies of Gulf Coast residents.  BP can’t agree with anyone on the definition of plume and we are all worried about our seafood industries and coastline.  As we wonder what the effects of the spill will be on our marshlands that protect us from hurricanes, we brace for what experts predict to be a very active hurricane season.  Much of the current media attention focuses on the environmental and economic impact of the spill.  The Southern Food and Beverage Museum is building a webpage to act as a clearinghouse for researchers who are investigating the cultural impact of this spill.  SoFAB is aware that many academics and researchers have undertaken individualized efforts to collect such cultural data, and the goal of the online clearinghouse will be to streamline research efforts by offering a forum where one may post overviews of research projects, as well as project locations and logistics. By eliminating overlap, we hope to expand Gulf collection efforts in a meaningful way. If one is interested in adding a research initiative to the clearinghouse, please contact SoFAB President Liz Williams via email, at liz@southernfood.org.

We are also sponsoring the 4-14 Festival in Dijon, France, which will highlight New Orleans cooking and Louisiana seafood.  As Louisiana tries to combat the misconceptions that local fishing has stopped and that the existing seafood is unsafe to eat, we are excited to know that the French will be eating Louisiana seafood at the festival this summer.

The Southern Food and Beverage Museum is looking forward to a productive and exciting summer, filled with collecting oil spill cultural data, cooking in France, and working with our fabulous summer interns from Tulane, Yale, and Duke.  In celebration of our 2nd birthday, we are giving you a present when you renew your membership (or sign up for the first time).  Click here.

Have a wonderful summer!

Stephanie Jane Carter

stephanie AT southernfood DOT org

The Don Effect

June 8, 2010

4-14 Festival – Dijon, France

June 8, 2010

On June 1, 2010, The Southern Food and Beverage Museum held a press conference for the 4-14 Festival of Dijon, France.  The Southern Food and Beverage Museum is also a sponsor of the festival.  Of interest is that the 4-14 Festival will use Louisiana seafood at the festival.

France – After the extraordinary success of the first annual 4-14 Festival, The City of Dijon will once again host this popular event in July 2010. For three days world class chefs and internationally acclaimed musicians from France and the gastronomically and musically renowned city of New Orleans, will share their artistic passions with brilliance and generosity during concerts, tastings and demonstrations all centered around “le Marché”, the beautiful 19th century steel and glass structure built by Gustave Eiffel, Dijon’s native son.

The History Alex Miles, the best known American resident of Dijon, culinary/cultural agitator and bon vivant, wanted to connect the Americans and the French through his two passions, food and music. The 4-14 Festival joins together the spirit of July 4th (Independence Day) and July 14th (Bastille Day). These framing dates are at the core of the festival which celebrates France and America, Music and Cuisine !
Why? “…because Americans don’t know that the French can play music and
the French don’t think Americans can cook!” Visitors from around the world will
wander from stand to stand and appreciate the culinary specialties of these fine
chefs while concerts and musical performances are played all throughout the city center. The gastronomical exchanges between the chefs and the public reveal
how much the culture of food is shared on both sides of the Atlantic. In 2009, the
dozens of participating chefs and musicians were expecting 5,000 visitors… but
to everyone’s great surprise and pleasure 15,000 festival goers came and contributed to the phenomenal success of the first
annual 4-14 Festival.

The 4-14 Festival Twenty four of the finest American and
French chefs, assisted by the culinary students of the Hotel Schools of Burgundy, will show off their “savoir-faire” and creativity. More than 20,000 three star
tastings priced at only 3€ each will be offered to the hungry public. The cobblestone streets of the city center will be rocked by the sounds of Jazz, Cajun,
Funk and Zydeco music performed by internationally known groups from New
Orleans and France. Live, televised cooking demonstrations will be conducted
by several French and American chef duos hosted the by French TV personality,
Babette de Rozières. A new addition to the Festival this year is a Charity Dinner and Concert to benefit the Food Banks of Burgundy and New
Orleans. All five 3 Michelin starred chefs of Burgundy will prepare this unique
dinner accompanied by American chefs. The team effort for this exceptional meal
will be animated by interludes of exceptional classical music.

The second annual 4-14 Festival
July 9th, 10th & 11th, 2010 in Dijon
Music, Food & Fun – The 2010 U.S. partner : The City of New Orleans !
The 4-14 Festival is under the High Patronage of Charles H. Rivkin,
Ambassador of United States of America in France
Sponsors The City of Dijon, The City of New Orleans,
Conseil Régional de Bourgogne, Conseil Général
de Côte-d’Or, Comité régional de tourisme,
Office du tourisme de Dijon, Ambassade
américaine à Paris, Ministère de l’alimentation
de l’agriculture et de la pêche, Dijon je t’aime,
Association France-Louisiane, l’Ambassade du
Charolais, Dijon Céréales, SEB, Nutrition
Gourmande, Paris Insights, Sofitel La Cloche,
Hôtel Ibis, Lacanche, FNAC, Librairie Grangier,
Isabelle Minini fleuriste, Relais & Châteaux,
Gares & connexions SNCF, Delta Airlines,
Crédit Agricole, Autoroute Info 107.7, France 3
Bourgogne, I-com, Buzz & Compagnie,
Bing-Bang magazine, Voo.TV, Image & associés,
France Bleu Bourgogne, Le Bien Public,
Divine-comedie.com, Bourgogne Authentique,
Régal Magazine, Radio K-6 FM, DijonScope,
Visitor’s and Convention Bureau of New
Orleans, New Orleans Wine & Food Experience,
The Southern Food & Beverage Museum, Degas
House, Second Harvest Food Bank, La Banque
Alimentaire de Bourgogne, le Journal du Palais,
Jazz à Juan, Spedidam, BIVB, Arts et Gastronomie,
JFHillebrand,
The 4-14 Festival Sponsors
from France and America
The American Chefs
Hosie Bourgeois – Beau Chêne Country Club, Mandeville, LA.
Stephanie Jane Carter – Southern Food & Beverage Museum, New Orleans
Dooky Chase IV – Dooky Chase, New Orleans
Leon Galatoire – Galatoire’s, New Orleans
John Harris – Lilette Restaurant, New Orleans
Anne Hart – Provence Market Café, West Virginia
Donald Link – Herbsaint and Cochon, New Orleans
Erick Loos – La Provence, Lacombe, LA
Jennifer Loos – Restaurant August, New Orleans
Matt Murphy – Ritz-Carlton, New Orleans
Darin Nesbit – Bourbon House, New Orleans
Alfred Singleton – Dickie Brennan’s Steakhouse, New Orleans
Ben Thibodeaux – Palace Café, New Orleans
Jeff Tunks – Acadiana and DC Coast, Washington, D.C.
The French Chefs
Philippe Augé – Hostellerie Levernois, Levernois
Patrick Bertron – Relais Bernard Loiseau, Saulieu
Stéphane Derbord – Restaurant Stéphane Derbord, Dijon
William Frachot – Chapeau Rouge, Dijon
Daniel Ginsberg – Nouvelle Cuisine de la Ville de Dijon
Emmanuel Hebrard – Abbaye de la Bussière, La Bussière
Nicolas Isnard & David Leconte – Auberge de la Charme, Prenois
Jean-Michel Lorain – La Côte Saint-Jacques, Joigny
Marc Meneau – L’Espérance, Saint Père
Éric Pras – Lameloise, Chagny
David Zuddas – D’Zenvies, Dijon
The Musicians
Big Sam’s Funky Nation
Ronnie Kole
Sylvia Rhyne & Eric Redlinger
Elefanf’U
Les Kat Dixies
Pain D’Maïs (Corn Bread)
Marc Esposito Trio
The Simple Men Blues
Nola
Fond de Saloir
French Couisine
Jazz Collectors
Singall Gospel
Les Tortues Janine
Patrick Heilmann
Quatuor Appassionato
Maurizio Cecchini – magician
These International Vir tuosos
Play and Cook for You!