FIELD PEAS TO FOIE GRAS: FRENCH FLAVORS IN THE HEART OF THE SOUTH

March 23, 2017

 

 

Chef Jennifer Hill Booker talks about growing up with Southern flavors, connecting with French traditions, and becoming a Food Ambassador. Conversation will focus on the farm-to-table movement, farmer’s markets, the melding of food cultures in the South, and preserving food culture. She will be introducing her new book Dinner Déjà Vu along with discussing her previous book Field Peas to Foie Gras.

This hearty discussion will be moderated by New Orleans’ culinary activist Poppy Tooker with samples from Booker’s creations provided by our host Dickie Brennan’s Bourbon House. Books will be available for sale and signing by Chef Jennifer.

 

SUN 3/26 11:00 AM

  Individual tickets to this event are available for $15

  Access included in these ticket packages: VIP

  Dickie Brennan's Bourbon House

 

 

 

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#1

Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!

 
#2

Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!

#3

Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

Chef Jennifer's

Cooking Tips:

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