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.

Exclusive accommodations packages available at the Omni Royal Orleans, Omni Royal Crescent Hotel and Omni Riverfront Hotel

 
 

PAST EVENTS:

January 25th, 2017: Chef Charles Phan of The Slanted Door, San Francisco, CA

March 24th, 2017: Fêtes Fest with Chefs David Slater of Emeril's, Ryan Prewitt of Pêche, Kelly English of Iris, Todd Pulsinelli of August + Many More

April 20th, 2017: Chef Michael Solomonov of Zahav, Philadelphia, PA

May 13th, 2017:  Besh Crawfish Boil with John Besh and Aarón Sánchez

June 15th, 2017: Yes Ma'am Women in Food Dinner and Panel

August 24th, 2017: Chef Michael Schwartz of Amara at Parasio, Miami, FL

 

UPCOMING EVENTS:

 
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Chef hugo ortega of Hugo's Restaurant, houston, tx

September 21st, 2017

Hugo Ortega is executive chef/co-owner of three of Houston’s top restaurants – Backstreet Café, Hugo’s and Caracol. He is a five-time James Beard Awards finalist, among other accolades, has been recognized locally, nationally and globally for his inspirational story and his passion for sharing traditional Mexican cooking and culture.

Ortega is passionate about sharing the traditional foods and culture of his native Mexico with diners. In 2002, he opened the critically acclaimed Hugo’s, which brought Authentic Regional Mexican Cuisine to the forefront of dining. In 2013, the Ortega and Vaught opened their third concept, Caracol, a Mexican coastal kitchen celebrating their love of seafood found along Mexico’s 16 coastal states.

Ortega is a six-time finalist for Best Chef: Southwest at the James Beard Foundation Awards (2012, 2013, 2014, 2015, 2016, 2017); has made three guest chef appearances at the prestigious James Beard House in New York City; and was named “Up-and-Coming Chef of the Year” in 1999 and Chef of the Year in 2012 and 2002 at the Houston Culinary Awards; among other accolades. His restaurants have been named “Top Table” by Bon Appetit; Best Restaurants in America by Eater, one of Houston’s Four Top Latin Restaurants by Forbes Travel Guide, included in “What Makes Houston’s the Next Great American City?” in Smithsonian Magazine, among others. His cookbook Hugo Ortega’s Street Food of Mexico was selected by Saveur magazine as one of just six “essential Mexican cookbooks.”

 
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Chefs Jon shook and vinny dotolo of animal, Los angeles, ca

October 19th, 2017

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.

 

 
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Chef chris shepherd of underbelly, houston, tx

November 30th, 2017

Midwest-raised, James Beard Award-winning Chef Chris Shepherd opened Underbelly, featuring locally-sourced food inspired by the ethnic diversity of Houston, in March 2012. The Art Institute-alum and former Executive Sous Chef-turned-Sommelier of Brennan's brings his farm-to-table passion to fruition at Underbelly, which sources ingredients from the Gulf Coast, surrounding farms and ranches.  The in-house butcher shop, which only uses whole animal, supports Shepherd’s passion for butchering and charcuterie. The 2014 James Beard Award winner for Best Chef: Southwest was also named one of the Top 10 Best New Chefs in America by Food & Wine. Underbelly was named to the National Eater 38 (one of 38 essential restaurants in America) in 2015 and as one of the best new restaurants in the country by Bon Appetit and Esquire in 2014. Chris runs two Underbelly kiosks inside Reliant Stadium, serving up football-friendly dishes during Houston Texans home games. He opened his newest venture One Fifth, a restaurant that changes concepts every year for five years, in January 2017. In his free time, Chris cheers on his beloved Houston Texans, seeks out hard-to-find bottles for his ever-growing bourbon collection and explores the city for new restaurants. 

 

SPECIAL THANKS TO