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Your Weekend Agenda

May 28 , 2015 Read more...

By: , New York Magazine

Events to check out this weekend, May 29-31

...And do-gooders have a chance on Sunday to help charity while eating great food at the  Eat (Red) Drink (Red) VIP event, where celeb chefs like April Bloomfield, Jonathan Waxman, John Besh, and more create dishes on Pier 26 in Hudson River Park, with proceeds benefiting the Global Fund to Fight AIDS. If you don't have the $295 handy for this particular dinner (hosted by Mario Batali, with a performance by the Roots), there are a number of restaurants participating for the cause throughout the month of June.

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Watch John Besh Read a Bad Yelp Review

By: Eater Video
May 22, 2015 Read more...

"The chef should have the palate to season everything properly."

John Besh is the face of New Orleans cuisine right now, with 11 restaurants, three cookbooks, and many more projects underway.  But for some people, that just doesn't cut it.  Here, in fine Eater tradition, the chef reads a choice Yelp review from a less-than-impressed customer.

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Where to Eat Healthy in New Orleans

May 15,2015
By: Beth Lipton, Travel & Leisure Read more...

“Let’s go to New Orleans to detox,” said no one, ever. Let’s face it: the Crescent City is a draw largely for its open-container, anything-goes, embrace-debauchery attitude.

That’s a great reason to love it, but even the hardest partiers need a break. Good news: if you find yourself craving a salad or a green juice after a long night of barhopping or a few too many beignets, you’ll find plenty of health food options all over NOLA.

Satsuma Café
Just off Piety Street in the Bywater you’ll find Satsuma Café, where you’ll likely wait in line for fresh-squeezed organic juices, fortifying breakfasts—celebrity restaurateur John Besh orders the green breakfast sandwich and the immune booster juice—or, for lunch, generous salads and sandwiches. There’s plenty here for more traditional eaters (bagels, ham, bacon, cheeses, biscuits), along with the wheatgrass shots, quinoa, and kale you’d expect from a healthy eatery. Grab an outdoor table when weather permits (but beware of the aggressive sparrows; we saw one steal the bacon right off someone’s plate) or sit in the eclectically decorated inside area, a smiling server will deliver your food.

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John Besh Restaurants Brew Beer with Great Raft

May 20,2015
Todd Price, The Times- Picayune Read more...

Do you take salt with you margarita? At Johnny Sánchez, the Mexican restaurant from John Besh and Aáron Sánchez, you can now get salt in your beer. Chef de cuisine Miles Landrem collaborated with Shreveport's Great Raft Brewing to create a traditional but rarely seen German gose beer, which has a pinch of Avery Island salt.

"It's not salty by any means," Landrem said. "It's crisp."

The gose is part of the Provisions and Traditions series, a special collaboration between Great Raft Brewing and the Besh Restaurant Group. The first beer, a kölsch created with Borgne's chef Brian Landry, was released in late March.

One dollar from each bottle sold goes to the John Besh Foundation, which provides culinary scholarships and support to farmers.

The release of Johnny Sánchez beer was timed for Cinco de Mayo (May 5). Landrem figures the supply will last through July. In addition to being available on tap and in bottles at Besh restaurants, large bottles of the gose can be found at area retailers. A few stores also still have Landry's kölsch.

Lüke chef de cuisine Drake Leonards already has started talking to Great Raft's brewmaster Harvey Kenney about a richer, fall beer using Louisiana cane sugar.

"I'm super excited," Leonards said. "These guys are unbelievably smart and talented. Their palate is unbelievable."

Johnny Sánchez: 930 Poydras St., New Orleans, 504.304.6615

 

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Brewsday Tuesday: Great Raft works with New Orleans chefs

May 12, 2015
By: Nora McGunnigle Read more...

Shreveport's Great Raft Brewing wants to spread the word that craft brewing and cuisine have a lot in common.

“I didn’t understand why more breweries and chefs don’t work together,” says Great Raft President Andrew Nations.

Andrew, his wife Lindsay and head brewer Harvey Kenney have teamed up with the John Besh Foundation to have the brewing team work with chefs at Besh Restaurant Group locations to create food-friendly beer that focuses on local ingredients and is suited with to go with the restaurant's menu.

Borgne Chef Brian Landry worked with Great Raft's Provisions and Traditions: Volume One, which is a hoppy Kolsch style with Louisiana rice. The citrus hop aroma and flavor from the Nelson Sauvin and Amarillo hops used for dryhopping, as well as the light body provided by the rice, complement much on the seafood-focused menu at Borgne.

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The beer was released during the foundation’s Fete des Chefs fundraiser in March, and was sold in draft and large format bottles at Besh restaurants, as well as local bars and wine shops.

Provisions and Traditions: Volume Two is a German-style gose beer brewed in collaboration with Johnny Sanchez's Chef Miles Landrem and released on Cinco de Mayo. The wheat-based, slightly tart, dry-finishing beer uses salt from Avery Island and coriander to add flavor to the traditional style. It pairs with Landrem’s Mexican spices and flavors at the upscale taqueria.

At 4.5 percent alcohol by volume, the gose is a good beer style for summer. Look for it at Courtyard Brewery, Elio’s Wine Warehouse, Stein’s Deli & Market, Pizza Domenica and The Avenue Pub.

The chef collaborations and styles for Volumes three and four will be announced in fall. One dollar from every beer in the Provisions and Traditions series benefits the John Besh Foundation, which provides scholarships, grants and loans to locals pursuing culinary skills.

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