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
Cane syrup glazed Mangalitsa pork belly with Louisiana crawfish
This dinner to honor John Besh features some of our Mangalitsa:
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