This morning at the Food & Wine Classic in Aspen, chef John Besh took the stage and discussed the new cuisine of his beloved New Orleans. The hands-on chef, who describes his cooking style as "chaotic," cooked up an amazing-looking shrimp and heirloom tomato gumbo, black pepper blue crab, and deep-fried soft-shell shrimp.
He talked about the history of the city and how its wide variety of settlers, from the Spanish to the French to the Vietnamese, added to the colorful cuisine that NOLA is known for. "Everyone that comes to the city adds and leaves something to the food. The Spanish brought the sofrito, the French the roux, the Africans and Native Americans — they all helped build the food of New Orleans."
Besh also provided some tips on how we can incorporate the spirit of NOLA into our own kitchens. Find out what they are, after the break.
