A Look at John Besh's Crawfish Lunch at the Food & Wine Classic in Aspen

Tails and Ales: Where Belgian Beers Meet Louisiana Crawfish

June 24, 2010

7 / 13

The first course, South Louisiana crawfish boil "en gelée," was an amuse presented in a dainty eggshell with edible flowers. The top layer was a creamy mousse, but as I dug down into the shell I was delighted to find corn and crawfish. It was the perfect amuse because it hinted at the meal to come and left me craving more.

7 / 13

by partysugar 2

‹ Back to Homepage

popsugar live!

NOW

Click to watch POPSUGAR Live! now!

2 Comments

nancita 2 years 46 weeks

This looks miraculous. One of the best meals I've ever eaten was at August in New Orleans, but I'd love to try Besh's more casual fare. He's such an innovative chef, and I love crawfish.

2 years 46 weeks

Pity that it was headlined by Stella Artois, which is a LAGER, and not an ale. But I will grant that both Hoegaarden and Leffe are. And that "Tails and Lagers" just doesn't have the same ring to it.