Press Releases

NEW ORLEANS, LOUISIANA – The New Orleans Wine & Food Experience announces the 2009 Fleur de Lis Culinary Award Winners. Over 75 restaurants participated in this year’s Grand Tastings held on Friday, May 22, 2009 and Saturday May 23, 2009 in the Louisiana Superdome. A distinguished panel of culinary journalists judged each dish. And the winners are….

FRIDAY CULINARY AWARD WINNERS:
BEST OF SHOW – 5FIFTY5
Lobster Gazpacho & Redfish with Jumbo Crab Mache Salad

BEST OF SHOW: PRESENTATION
MELANGE RESTAURANT
Sweet Potato Cheesecake with Sugar Cane Jus

SOUP, STEWS AND GUMBOS:
GOLD MEDAL – ANNADELE’S PLANTATION Turtle Soup

SILVER – JUBAN’S RESTAURANT
Purple Hull Pea Soup with Mustard Greens & Chorizo Sausage

VEGETARIAN AND
LAGNIAPPE: Sponsored by Capitol City Produce
GOLD MEDAL – CHEF GUS MARTIN
Crawfish and Goat Cheese Crepes – Muriel’s Jackson Square

SILVER- WOLFE’S IN THE WAREHOUSE
Venison Terrine with Peppadew Jelly

MEAT AND POULTRY: (Sponsored by Provimi Foods)
GOLD MEDAL – PALACE CAFÉ
Bourbon Braised Pork Belly over a Salad of Blueberry, Crispy Sweet Potato, Gorgonzola & House-Made Bacon

SILVER MEDAL – COMMANDER’S PALACE
Tabasco Lacquered Pork Belly with Crispy Cracklin’ & Roasted
Jalapeno – Goat Cheese Stone Ground Grits

SEAFOOD: (Sponsored by Harlon’s Seafood)
GOLD – THE PELICAN CLUB
Crab and Crawfish Cakes with Shrimp Cole Slaw, Grape Tomatoes and Chipotle Remoulade

SILVER MEDAL – BACCO
Crawfish Salad, Creole Tomatoes & Grilled Vidalia Onions
with Spicy Vinaigrette

DESSERT
GOLD MEDAL – MELANGE RESTAURANT
Sweet Potato Cheesecake with Sugar Cane Jus

SILVER MEDAL – BROUSSARD’S RESTAURANT
Crepes Broussard Flambe

SATURDAY CULINARY AWARD WINNERS:
BEST OF SHOW (presentation and dish):
THE RIB ROOM
Creme Brulee of Foie-Gras, Fleur de Sel,
Braised Wagyu & Micro Herb Salad

SOUP, STEWS AND GUMBOS:
GOLD MEDAL – TOP CHEF JAMIE LAUREN
Scallop, Clam & Gulf Shrimp Chowder with
Smoked Bacon and Potatoes

SILVER MEDAL – TOP CHEF HOSEA ROSENBERG Poached Gulf Shrimp with Cucumber-Avocado Soup,
Lime & Chile

VEGETARIAN AND
LAGNIAPPE: Sponsored by Capitol City Produce
GOLD MEDAL – MR. B’S BISTRO
Jumbo Lump Crabcake with Ravigote Sauce

MEAT AND POULTRY: (Sponsored by Provimi Foods)
GOLD MEDAL – ZOE RESTAURANT Cochon Duet: Roasted Ponchatoula Parish Boudin Blanc & Pork Tenderloin with fingerling & Lardon Hash, Sauteed Mustard Greens, and apricot and Sweet Potato Jus.

SILVER MEDAL – BAYONA
Pork Belly with Gingered Peaches and Pepper Jelly

SEAFOOD: (Sponsored by Harlon’s Seafood)
GOLD MEDAL – TOP CHEF JEFF MCINNIS
Kaitifi Fried Gulf Shrimp and Succotash with Preserved Lemon and Fava Bean Puree, Crispy Country Ham and Grilled Corn

SILVER MEDAL – THE BOMBAY CLUB
Pan Seared Maine Diver Scallops

DESSERT:
GOLD MEDAL – NEW ORLEANS ICE CREAM COMPANY Selection of Ice Creams

SILVER MEDAL – FOOD NETWORK REGGIE SOUTHERLAND Pecan Bread Pudding
with Brandy Peach Compote

The New Orleans Wine & Food Experience is a non-profit organization. The Board of the New Orleans Wine & Food Experience has announced that ten local organizations have received donations totaling $125,000 to support their programs and foundations. Proceeds from the 2008 event benefited the Louisiana Restaurant Association’s ProStart Program, The University of New Orleans School of Hotel, Restaurant & Tourism, The Chef John Folse Culinary Institute, Delgado Community College Culinary Arts Program, New Orleans Firefighter House Fund, Sean Payton’s Play It Forward, Girls First, Cancer Crusaders, Animal Rescue New Orleans, and Fore! Kids. NOWFE 2009 will be held May 19 – 23, 2009. For additional press information, including downloadable images, contact Liz Bodet 504.583.5550, egoliwas@bellsouth.net or visit the media center at www.nowfe.com.