Courtesy of Chef Scott Snodgrass, ONE Restaurant & Lounge
Gluten-Free Crab Cakes
Courtesy of Chef Scott Snodgrass, ONE Restaurant & Lounge
Lemon Dill Cured North Atlantic Salmon
Courtesy of Chef Ryan Gall, Salu on Magazine
Chef Duke’s Voodoo Shrimp
Courtesy of Chef Duke Locicero, Cafe Giovanni
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
Grilled Redfish with Aged Balsamic
Courtesy of Executive Chef Chris Montero, Café b
Creole Crabmeat Caprese Salad
Courtesy of Chef Chris Montero, Cafe NOMA
BBQ Shrimp BLT
Courtesy of Executive Chef Mark Quitney, 5 Fifty 5
Sauteed Flounder with Pecan Meuniere
Courtesy of Chef Brian Landry, chef and ambassador for the LA Seafood Promotion & Marketing Board
Louisiana Seafood Chauvin
Courtesy of Chef Diana Chauvin, La Thai Cuisine
