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Watching John Besh Cook in his kitchen

Burrata Cheese Crostini topped with Caviar
Burrata Cheese Crostini topped with Caviar

This weekend Delightful Palate had the pleasure of attending a fundraiser for The John Besh Foundation by Fete’s Des Chefs Gaye Simmons Dinner hosted by the Besh Family! 

It felt like I had been invited over to a friend’s house for dinner. We were greeted on the front porch with warm smiles and Perrier Joulet champagne. John Besh in his white chef’s coat and bistro apron welcoming in his home as if we do this on a regular basis.

Trays of milky burrata crostini’s topped with caviar were passed around as we mingled with the other guest in his kitchen watching, Chef Erick Loos from Besh’s restaurant La Provence in Lacombe La., setting up for the first course of a tiered dishes of Poached Spot Prawns (as large as my fist) and cocktail sauce, Oysters mignonette, stone crab claws, Peruvian Scallops Crudo uni, Green Apple Ponzu, Abalone ceviche, and, Poached Lobster. Followed with bowls of Lump Crabmeat Maison and Jumbo Shrimp Remoulade. 

The Bella Crawfish Boil Salad was new to me from his “My New Orleans” cookbook with artichokes, smoked sausage, potatoes mushrooms and plump crawfish tails.

Several of us perched by the stovetop as John grated the Parmesan cheese over the Ragout of Local Rabbit Creole Cream Cheese Cavatelli and Perigord Truffles. 

He brought us all around the kitchen Island as he torched the skin of the Whole Roasted Mangalitsa Sow for Cracklind before letting Gail Simmon slice it up for plating along with “dirty puffed rice,” Brussel Sprouts & Mayhaw Jus. 

We were then taken back on a chartered bus with our drinks to go in screw top mason jars with a straw to the After Party at Chef Joh Besh’s Borgne Restaurant where Chef Kelly Fields , executive Chef for John Besh, gathered 9 celebrity chefs from around the nation to create  delicious desserts using Valrhona Chocolate  and  a musical  performance by Mississippi Rail Company and  Shamarr Allen.  There were appearances by Chef Aaron Sanchez of Johnny Sanchez ,  Chef Alon Shaya of Shaya  Restaurant and many more. I am so grateful to Wheelis and Rozanski Law Firm to be invited to this over the top Party.

 For more information on the John Besh Foundation, visit their website at http://www.chefjohnbesh.com/about-the-foundation/ and be sure to subscribe to our mailing list, like us on Facebook, Twitter, Pinterest and Instagram for more recipes and Delightful Palate news.