Garden & gun and the besh foundation present: JOhnny and friends
In partnership with Omni Hotels & Resorts
Join legendary Southern Chef John Besh, Garden & Gun, and a host of culinary masters for a series of unforgettable culinary experiences in New Orleans, LA. Proceeds benefit The John Besh Foundation, an organization that provides scholarships, grants, and loans to individuals in NOLA with the passion, creativity, and knowledge to enact change in their community.
Chef Michael solomonov of Zahav, philadelphia, pa
April 20th, 2017
A 2011 James Beard Award winner for “Best Chef, Mid-Atlantic" and a 2016 James Beard Award winner for "Best International Cookbook” and "Book of the Year" for his and business partner/co-author Steven Cook's first cookbook, Zahav: A World of Israeli Cooking (Houghton Mifflin Harcourt, 2015), Chef Michael Solomonov is the executive chef/co-owner at Zahav and widely regarded as one of the country's top chefs.
In addition to his duties at Zahav, Chef Solomonov is a partner in Federal Donuts, Dizengoff, and Abe Fisher – all in Philadelphia – as well as the newly opened Dizengoff NYC inside Chelsea Market. In 2015, Eater restaurant editor/critic, Bill Addison, named Chef Solomonov the "Genius of Modern Jewish Cooking" and in 2014, asserted that "Zahav defines Israeli cuisine in America" as part of two excellent reviews.
Chefs john besh and aarÓn sÁnchez: Besh crawfish boil
May 13th, 2017
Open exclusively to Garden & Gun and Omni Hotels & Resorts Weekend Package holders: more information coming soon!
Join Chef John Besh and Chef Aarón Sánchez for a special Crawfish Boil at the Besh Family Home in Slidell, LA.
John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time.
Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans – a town whose identity is bound to its food. His twelve acclaimed restaurants (August, Besh Steak, Lüke, Lüke San Antonio, La Provence, Domenica, Pizza Domenica, Borgne, Johnny Sánchez New Orleans, Johnny Sánchez Baltimore, Shaya and Willa Jean) celebrate the bounty and traditions of the region.
Aarón Sánchez is Chef/Partner of Johnny Sánchez, with locations in Baltimore and New Orleans. He is the co-star of Food Network’s hit series, Chopped, and the host of Cooking Channel’s Emmy-nominated Taco Trip. He is also the host of two Spanish-language TV series on FOX Life; 3 Minutos con Aarón and MOTOCHEFS. Aarón’s passion, commitment and skills have placed him among the world’s leading contemporary Latin chefs.
yes ma'am women in food dinner: chefs NINA COMPTON, Cassidee dabney, TRACI DES JARDINS, kristen kish, and kelly fields
June 15th, 2017
Compère Lapin Chef/Owner Nina Compton has more than 15 years’ experience manning the stoves of some of the finest restaurants in the country. During a star turn on BRAVO’s acclaimed cooking competition show, Top Chef, on which she was a finalist and fan favorite, Nina fell in love with the Crescent City. An opportunity with Provenence Hotels lured Nina to New Orleans where she opened her first solo restaurant, Compère Lapin, at the Old No. 77 Hotel & Chandlery in the Warehouse District on June 2, 2015. In addition to her huge success on her first restaurant, Nina is also currently the culinary ambassador for St. Lucia.
In 2015, Chef Cassidee Dabney was named the Executive Chef of the Blackberry Farm Barn. Dabney’s team prepares beautifully served multicourse menus of the farm’s signature Foothills Cuisine®, inspired by seasonal, farm-fresh products and produce grown in a garden a short walk away from the Barn. The Barn has been recognized as one of the top restaurants in the South and hosts the 2014 James Beard award for Outstanding Wine Program.
A California native of a small central valley agricultural community, Traci Des Jardins has been a part of the San Francisco food community for 25 years and has opened many great San Francisco restaurants. She currently runs a diverse group of eateries, from her iconic Jardinière, Ferry Building located Mijita, to Public House in AT&T Park which serves classic American fare.
Chef Kristen Kish competed on Bravo’s Top Chef Season 10 where she won the coveted title, becoming the second female chef to win the prestigious competition. She went on to become Chef de Cuisine of Menton, Chef Barbara Lynch’s fine dining restaurant. She left this position in 2014 to travel the world and write a cookbook. Most recently, Kish was co-host of “36 Hours,” a Travel Channel show that partnered with The New York Times to bring the hit newspaper column to television.
Besh Restaurant Group Executive Pastry Chef Kelly Fields is the chef/partner in the bakery and restaurant Willa Jean, which is named after Fields’ grandmother. Growing up in the low-country of South Carolina, Kelly inherited her love of farm fresh ingredients and began baking in some of Charleston’s best patisseries. In New Orleans, she took up baking for iconic New Orleans chef Susan Spicer, and soon decided to push her knowledge to the next level. In New Orleans, she continues to develop relationships with local farmers in an effort to create a more sustainable pastry kitchen.
Chefs Jon shook and vinny dotolo of animal, Los angeles, ca
James Beard award winning Los Angeles chefs Jon Shook and Vinny Dotolo are the owners of animal, Son of a Gun, Trois Mec, Petit Trois, Jon & Vinny’s and Trois Familia. They have been credited with innovating and changing the dining scene in Los Angeles through their critically acclaimed restaurants. Shook and Dotolo have received numerous nominations and awards including Food & Wine’s 2009 Best New Chef, StarChefs’ 2008 Rising Star Chef, and eight James Beard nominations including 2009’s “Best New Restaurant” for animal, 2011’s “Best Chef Pacific”, 2015’s “Best New Restaurant” for Petit Trois, 2016’s “Outsanding Restaurant Design” for Jon & Vinny’s, and “Best Chef West” in 2013, 2014, 2015, 2016.
Date and ticketing information coming soon.