A Cajun Duck Cassoulet from Chef Rembs Layman at Tupelo restaurant (just down the street from our offices) with a nice bit of sausage in there too for garnish.
Chef Rembs Layman of Tupelo with his dish.
Okay, this was a really cool idea: Carrot Noodles! Chef Lars Liebisch of BCAE made us three dishes, these two happening to photograph best. Long carrot shavings, then glazed with orange and ginger. Delicious!
Another REALLY good dish by Chef Lars Liebisch from BCAE: Bacon-Wrapped Bananas with Chili! Yeah, sounds too strange, but it was GOOD and glazed with a pineapple chutney/jam then baked so it all got *slightly* crispy. Fantastic.
Chef Lars Liebisch with his final dish, a Prosciutto Wrapped Chicken with Lime and Basil Leaves, served alongside the Carrot Noodles. It was great and EASY--I actually was able to recreate it last night without a copy of the recipe. It just makes SENSE.
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