Louisiana Cookin'

Robert Iacovone
Robert Iacovone
Cuvée
New Orleans

Kristen Essig
Kristen Essig
Bean
New Orleans

Holly Goetting
Holly Goetting
Charley G’s Seafood Grill
Lafayette, Louisiana

Anton Schulte
Anton Schulte
La Petite Grocery
New Orleans
Chuck Subra, Jr.
Chuck Subra, Jr.
La Côte Brasserie
New Orleans

Louisiana Cookin’

Monday, July 17, 7:00 pm
Members $125, guests $155

The James Beard Foundation will donate a portion of the proceeds from this dinner to Café Reconcile New Orleans.

On August 29, 2005, Louisiana Cookin’ magazine had been scheduled to host its annual Chefs to Watch dinner, a fundraiser for local nonprofit Reconcile New Orleans, when Hurricane Katrina arrived. The hurricane destroyed vast stretches of the Gulf Coast, including the magazine’s New Orleans offices and a number of restaurants that had contributed immeasurably to the region’s unique culinary character. Now, almost a year later and some 1,300 miles from home, Louisiana Cookin’ will hold its long-awaited grand event, featuring an impressive roster of chefs, at the Beard House.

Robert Iacovone has been the executive chef at Cuvée in New Orleans since 2003, after having first served as the restaurant’s chef de cuisine. He’s a graduate of the CIA with a first-level sommelier’s certificate from the Court of Sommeliers in London, and although he is a native of Massachusetts, his way with New Orleans’s regional ingredients and recipes would fool anyone into thinking he was born in the Big Easy. Under Iacovone’s leadership, Cuvée was named one of the top six restaurants in New Orleans by Bon Appétit and has made it onto the Times-Picayune’s Top Ten list for the past two years. In 2004 Esquire put Iacovone on its own slate of Chefs to Watch, and New Orleans magazine named him Best New Chef that same year.

Kristen Essig, who runs her own culinary company, Bean, will also be joining us. Essig has worked in such esteemed New Orleans kitchens as Emeril’s, Peristyle, and Bayona. A graduate of Johnson & Wales University in Charleston, South Carolina, Essig has also worked as market manager for the Crescent City Farmers Market and as the executive chef at the Savvy Gourmet School of Cooking.

A native of Lafayette, Louisiana, Holly Goetting has been cooking since the age of ten. While a student at the University of Louisiana, she worked in several area restaurants and went on to attend the Chef John Folse Culinary Institute in Thibodaux, Louisiana. Her work has taken her as far east as the Goose Cove Lodge in Penobscot Bay, Maine, and as far west as the Mirabelle Restaurant in Vail, Colorado. She joined the team at Charley G’s Seafood Grill in 2001 as a line cook, was named sous-chef in 2002, and took over as executive chef the following year.

Anton Schulte, executive chef and owner of La Petite Grocery, was born and raised in Marrero, Louisiana, and is a graduate of the culinary program at New Orleans’s Delgado Community College. He began his education as a psychology major at Loyola, but soon realized his calling was in the kitchen. Schulte went on to work at some of the city’s top restaurants including Peristyle, Clancy’s, Emeril’s, and Joel’s Grand Cuisine, where he was the executive chef.

Having grown up working in the sugar cane fields outside New Orleans, Chuck Subra, Jr. is passionate about using local ingredients and techniques in his creative Cajun cooking at La Côte Brasserie. A recipient of the 2004 Jamie Shannon Award, Subra is a Big Easy restaurant veteran who has worked at such acclaimed restaurants as the Windsor Court Hotel’s New Orleans Grill, Versailles, and René Bistrot, where chef René Bajeux’s “cooking of the earth” philosophy was a particularly strong influence on Subra’s style.

Supporters of this event include the participating restaurants, Brown-Forman, Louisiana Seafood Board, Renaissance Arts Hotel New Orleans, Republic Beverage Company, Southwest Airlines, and Southwest Cargo.

Torchon of Foie Gras with Strawberries and Balsamic Glaze on Brioche

Minted Melon Salad with Prosciutto and Endive

Tequila-Lime Shrimp Ceviche with Plantain Crisps

Mini Crabcakes

Peppadew Poppers

Korbel Brut Champagne NV


Pan-Fried Oysters with Truffle Aïoli and Bacon Crisps

Sonoma Cutrer Les Pierres Chardonnay 2002

Two Tomato Gazpacho with Avocado Ice Cream

Jekel Riesling 2004

Seared Louisiana Black Drum with Creamy Spinach Polenta, Louisiana Heirloom Tomato Salad, and Horseradish Beurre Noisette

Bonterra Chardonnay 2004

Pear and Pesto Goat Cheese Salad

Bolla Sangiovese 2000

Paris-Brest with Cappuccino Crème Anglaise

Bonterra Muscat 2004


Wines generously provided by Brown-Forman.
Foie gras generously provided by Hudson Valley Foie Gras.

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