Cooking Demo at Chicago Gourmet
Our Restaurant R’evolution Turtle Soup cooking demonstration on Saturday was sold out! It was good to see the emcee, Steve Dolinsky of Chicago’s Hungry Hound. Steve has Baton Rouge ties, and he missed seeing us at R’evolution while John and I were at the James Beard House. We chose to do the Turtle Soup to try to show the evolution and revolution of what’s going on here. Last year we did the Corn & Crab Cappuccino, which we conceptualized in Donaldsonville. At the demo John explained to the audience how he hunts snapping turtle in the swamps with his bare feet, feeling the shells underwater and trying not to step on alligators. The last day I signed my newest books: Steak With Friends and Scars of a Chef.
Chef Rick Tramonto, tattoo artist Luke Wessman and ”Bringing it Home's” Laura McIntosh at Wooster Street Social Club, NY
Next month John and I will be hosting a special Cooking School & Epicurean Event at the exclusive Blackberry Farm resort in Tennessee in celebration of their 35th anniversary. We are the only two chefs to have ever been invited back to The Farm more than once! I cannot wait to get there that Monday to see what fresh ingredients we’ll have to work with from The Farm in combination with the fresh ingredients we’ll ship from Restaurant R’evolution. John and I will probably split the cooking demonstration since it’s an hour and a half, and we plan to cook Scallops and Foie Gras, Red Wine Braised Short Ribs, White Chocolate Bread Pudding Crème Brulee and more, available seasonally at Restaurant R’evolution. I look forward to working with Staglin Winery again, who will pair older vintages and special bottles with our meals at the event. We’ve had great synergy in the past when I’ve done their wine auction in California and other charity events.
In the meantime, get on over to Restaurant R’evolution for our newest additions: Lunch and Sunday Brunch!