Bayou Gras 2013
February 4, 2013 | By simoneink |
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Full-Circle Chef Robert Wiedmaier is as avid a hunter and fisherman as he is a genius in the kitchen. Devoted to the classic old world techniques of his European training that use the whole animal and waste not a single bit of product, he is suddenly in vogue as ‘culinary sustainability’ at its best. Marcel’s , the haute French flagship restaurant that he runs with chef de cuisine Paul Stearman , regularly tops the best-of lists in the nation’s capital and currently holds the coveted top spot on Zagat’s Best Restaurant list for the Washington, DC/Baltimore, MD. Its charming ‘old French’ interior and impeccable service puts diners instantly at ease. Wiedmaier’s Lamb Tenderloin wrapped in Phyllo Pastry with Duxelles, Baby Spinach, and Niçoise Olive with Cumin Madeira Reduction leaves traditional Beef Wellington far behind, and his ‘secret,’ off-the- menu Farmhouse Chicken has achieved legendary status among Washington insiders. He was featured on the PBS James Beard award-winning program Chefs A’Field , where he shared his passion to be a dutiful chef, respect for the product, and educated viewers on what it means to the ingredients you cook from their environment to the table.
! ! th e s tory ! ! The Rice Mill Lofts is a joyful tribute. To the Creative Ones. The Artisans and entrepreneurs. Whether one plies his craft on a literal canvas or grows her company as her canvas. It heralds a
Huntin’, Fishin, Bikin’, Bakin’ Pastry Chef David Guas Sitting in a freezing goose blind at 5am with three or four buddies and a thermos of hot coffee is what David Guas calls fun. So is bass fishing, and long road trips on his highly customized Harley Davidson.
101 North Grand Street Monroe, LA 71201 | 318.325.0718 North Delta Born, Bred, and Cookin’ Proud Cory Bahr sinks his country roots down deep as his stars rise high at Cotton Cory Bahr’s culinary philosophy boils down to sourcing: “I find the best damn oysters I can get my hands