Gulotta serves as chef de cuisine of Restaurant August in New Orleans. His award-dinner menu will feature jumbo Gulf shrimp with pickled mirliton, spicy remoulade and petite greens; cane syrup glazed Mangalitsa pork belly with Louisiana crawfish, Becnel’s blood orange, picholine olives and green garlic; blanquette de veau, a slow-cooked breast of veal with handmade sweet potato tortelli and morel mushrooms; and Ponchatoula strawberry and Meyer lemon Streusselkuchen with strawberry Creole cream cheese ice cream.
Thursday, February 10, 2011
This dinner to honor John Besh features some of our Mangalitsa:
Posted by Heath Putnam at 8:07 AM