Season 2020: Kitchen Queens: New Orleans
KITCHEN QUEENS: NEW ORLEANS, produced by WYES, turns the spotlight on women who are changing the culinary landscape of New Orleans. From James Beard Award-winners to a bumper crop of talented women at the helm of local restaurants, the series will share food and stories from chefs with roots in Creole New Orleans, Louisiana Cajun country, Italy, Vietnam and Latin America.
Charred Eggplant, Eggplant Fritters, and Ratatouille, Spinach & Goat Cheese Omelet.
Imperial Aubergines
Chucked Oysters & Cocktail Sauce, Curry Brown Butter Scallops over Mash, & Lobster Rolls.
Seafood Medley
Grilled Redfish with Butter, Crispy Red Snapper with Peas & Beans and Seared Gulf Fish.
Off the Hook
Bibim Bop Rice Bowl, Salmon with Red Curry Sauce, Brown Sugar Glazed Pork and Onions.
Asian Traditions
Maxine’s Shrimp Okra Gumbo, Louisiana Crab and Corn Maque Choux Dip, and Shrimp Creole.
Louisiana Favorites
Marinated Mushrooms, Creamy Escarole and Charred Broccoli Salad, Triple C Vegan Cookies.
Savor the Simplicity
Watermelon Crab Martini, Drunk Shrimp with Summer Succotash, Muscadine Wine Jell-O.
A Taste of Summer
Crawfish Balls, Crawfish Grillades with Grits, Blackened Catfish Florentine.
New Orleans-style Crawfish
New Orleans Classic Chargrilled Oysters, Crab Boil Dirty Rice, and King Cake.
Mardi Gras Celebration
Artichoke Bacon Hand Pies, English Pasty Mini-Meat Pies, and Balsamic Tomato Tart.
Must-try Savory Pies
Crabmeat Grill Cheesy, Rustic Chicken with Garlic Gravy, Cane Syrup Dark Chocolate Mousse.
Comfort Food
Aebleskivers with Lemon Curd, Mexican-Inspired Shakshuka, and French Market Coffee Cake.
