Symphony of Chefs

It was really a blast cooking with some great chefs this past Saturday in Monroe, Louisiana. The event was called “A Symphony of Chefs” and the proceeds benefitted the Monroe Symphony Orchestra. Chef Blake Phillips of Restaurant Sage hosted six chefs and we plated up some great dishes.

Course One: Robert Vasquez of Opal Basil - Louisiana Lump Crab Empanada with Crisp Cabbage

Course One: Robert Vasquez of Opal Basil – Louisiana Lump Crab Empanada with Crisp Cabbage

Course Two: Dustie Latiolas of Crawfish Town USA - Asian Crawfish Bisque, Stuffed Crawfish Heads, Udon

Course Two: Dustie Latiolas of Crawfish Town USA – Asian Crawfish Bisque, Stuffed Crawfish Heads, Udon

My dish - Pappardelle, Roast Pork, Olive Sugo, Brussels Sprouts

Our dish – Pappardelle, Roast Pork, Olive Sugo, Brussels Sprouts

Course Four: Ocatvio Ycaza - Ecuadorian Beef Salad

Course Four: Ocatvio Ycaza – Ecuadorian Beef Salad

Course Five: Blake Phillips of Restaurant Sage - Cobia, Macadamia, Crab, Brussels+Shiitake Hash

Course Five: Blake Phillips of Restaurant Sage – Cobia, Macadamia, Crab, Brussels+Shiitake Hash

Course Five: Blake Jackson of Drake Catering - Goi-Ca Cobia Ceviche, Crispy Wonton

Course Five: Blake Jackson of Drake Catering – Goi-Ca Cobia Ceviche, Crispy Wonton

Course Six: Nathan Richard of Kingfish - Blood Cornbread "Red Velvet" Cake, Lard Cream, Graton, Blood Ganache

Course Six: Nathan Richard of Kingfish – Blood Cornbread “Red Velvet” Cake, Lard Cream, Graton, Blood Ganache