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Three Chefs Who are Disrupting New Orleans’ Food Scene

New Orleans will always be a tourist favorite for cajun, but in recent years, there’s been a movement of chefs bringing their roots and ethnic passions to the city and changing up traditional flavors. Three chefs are leading this movement with their philosophies on fusing the cultural cuisines of Louisiana with their roots.

Alon Shaya of Shaya  

Chef Alon opened Shaya to bring the flavors of his Israeli roots to New Orleans with an interest in keeping the culture alive. In 2015, Shaya won the James Beard Award for Best Chef: South for his work at Domenica. The following year, he won yet another James Beard Award for Best New Restaurant, at his namesake restaurant with his unique menu that fuses the flavors of the Middle East, Turkey, North Africa and Greece. Chef Alon’s goal is to serve authentic Israeli food with a touch of local flair, realizing that the menu must be approachable to people in New Orleans. His hummus dishes change seasonally with a current version made with King Trumpet Mushrooms marinaded in Shish-kabob sauce served over a bed of collard greens with Aleppo chili flakes. The menu also features tapas classics of Baba Gnash and a Lebneh dish paired with local yogurt, wax peppers and radishes. Other great dishes to share include Shakshouka, Southernized with chermoula, parsnips, spicy chilies, tomato, and egg, or a curried fried cauliflower hummus. There’s also an entree-sized Slow Cooked Lamb with Whipped Feta, Walnut and Pomegranate Tabouleh.

Beth Graham

Beth writes about the things that feed her soul - food, wine and travel. Read her stories at bethgraham.com. Wine is her muse at MomUncorked.com. ...(Read More)

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