So-called “underground dinners” may no longer be novel – or especially mysterious – but a highly-regarded New Orleans chef heading here for a one-night residency remains a fan of the format.
“Different ways to convey food are part of the food culture of a city,” says Sylvain’s chef Alex Harrell, scheduled to star in Guerilla Cuisine’s first supper of 2014. “A lot of people are a little bit put off by these things, but I welcome them. It gives chefs an opportunity to experiment with food they might not be able to experiment with in a restaurant kitchen.”
Guerilla Cuisine, a roving supper club, has hosted sporadic local events since its launch seven years ago. The concept took a brief hiatus this year while founder Jimihatt served as interim chef at Camden’s Duck Bottom Plantation, but spokeswoman Angel Powell says “2014 will bring a limited season of Guerrilla Cuisine dinners, a few featuring local chefs, but mainly talent from out of town.” Continue reading
For food lovers worried they won’t get their fill of John Besh when he signs books at Blue Bicycle next week — and just in time for Christmas — the New Orleans chef recently launched the Besh Box.
The subscription plan features a monthly shipment of kitchen tools, ingredients and recipes; the first edition includes pecans, vanilla beans, a pastry cutter, a dough scraper, dishtowel and Christmas ornament, among other Yuletide treats. Buyers can sign up for one, three, six or a full twelve installments for $660, which includes a copy of Besh’s latest cookbook.
“I thought it would be an insight, something really interesting to share who we are and what we do, with the world,” Besh told the Times-Picayune’s Judy Walker. Continue reading