CHEF MARC GILBERTI | OCHSNER’S CAFE ZUCCHINI
Join Chef Marc Gilberti of Ochsner Health System’s Cafe Zucchini as he prepares Chicken Tagine with Butternut Squash & Quinoa and Southwest Sweet Potato & Shrimp Chowder.
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Sauteed Louisiana Red Snapper with Shiitakes, Country Ham, Lump Crab and Pea Shoot Butter
Courtesy of co-owner and Executive Chef Tenney Flynn, GW Fins
