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News Feed: Highlights from Saturday's Chefs & Champagne® New York

by jbfauthor on July 26, 2011

Chefs & Champagne® New York Eater goes to Chefs & Champagne: photos, observations, and a slideshow. [Eater] Grub Street also joined us on Saturday. [Grub Street] Marc Forgione spices up

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Recipe: Emeril Lagasse's Shrimp Rémoulade

by jbfauthor on July 18, 2011

Classic Creole Shrimp Rémoulade Like so many dishes that belong to the steamy and soulful cuisine of New Orleans, shrimp rémoulade can vary from kitchen to kitchen, with different cooks staying steadfast in their faith to their own tried-and-true preparations. In this piquant version from Emeril Lagasse, the classic condiment gets kicked up a notch with the additions of paprika, cayenne, and Worcestershire sauce. Get the recipe here, or taste it straight from Emeril himself at this Saturday's Chefs & Champagne® New York.

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Eye Candy: Port Royal Shrimp Rémoulade with Fried Green Tomato Salad and Benton’s Country Ham

by jbfauthor on March 01, 2010

shrimp rémoulade Mike Davis of Terra in West Columbia, South Carolina, served this classic New Orleans shrimp rémoulade at the Beard House last month; he made the dish extra special by adding fried green tomatoes and Benton's country ham. See more photos of his Southern menu here.

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