Laissez les Bon Temps Roulez on Tuesday, March 8 with Brant Tesky, Executive Chef, Acadiana
Brunch at Masa 14
“Culinary school is great for a piece of paper, but you have to work for top chefs.” Brian Murphy – Executive Chef – Policy
Vint Hill: A “Crafty” Idea for a Winery
The Authentic Cuba Libre
A “Wild” Evening with Robert Wiedmaier
“This is where I find myself.” Alex Reyes, Harry’s Tap Room
Food is about “pleasure, joy, flavor, the experience of texture and taste.” – Bryan Moscatello – Potenza
“From the back door to the front door, if you’re having fun, people will realize it.” – Dennis Marron, Jackson 20 & The Grille at Morrison House
“Food is about expectations.” – Daniel Giusti, 1789
