Sourcing Seafood – Chefs on Boats
Shrimp and Grits, Nikkei Style Ceviche and GW Fins Swordfish Chop with Black Garlic Bordelaise.
Supported by
Louisiana Coastal Cooking
Louisiana Coastal Cooking is a new culinary project that celebrates the bounty of Southeast Louisiana and raises awareness about coastal restoration through the lens of food. This 13-part road trip will take you to small communities and out-of-the-way places - often by boat - to showcase the regional cuisine of the state's bayous and waterways prepared by chefs and home cooks.
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