Journey through the evolution of Louisiana’s Cajun & Creole cuisine with world-renowned Chef John Folse, co-owner and executive chef of the upcoming Restaurant R’evolution. Located in the heart of the French Quarter at the Royal Sonesta Hotel, Restaurant R’evolution’s mission is to create modern, imaginative reinterpretations of classic Cajun and Creole cuisine. Chef Folse will demonstrate two delicious dishes on Saturday afternoon at IFBC New Orleans!
Demo Dishes:
Shrimp & Hominy Stew
The perfect example of the intermarriage of Native American, African and Spanish cuisine in New Orleans.
Food allergens: seafood
Corn & Crab Bisque Cappuccino
Like gumbo, Corn & Crab Bisque is an icon in Creole cuisine. In this demonstration you will witness the evolution of the classic dish to the contemporary interpretation.
Food allergens: seafood, milk
