Vegetable Pie with Portabellas, Mashed Potatoes, Garlic, Cream, and Truffle Oil; Meat Pie: Duck Confit, Ricotta, Leek, and Mushrooms; Tomato Chutney
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Mixed Grill: Little Smokies and Barbecue Sauce; Italian Sausage; Toulouse French Garlic Sausage; Hot Coppa; Mustards; Garlic Aïoli; Bread and Butter Pickles; Spicy Chowchow with Mirliton, Radishes, Turnips, and Red Bell Pepper
2 of 14
Mixed Grill: Little Smokies and Barbecue Sauce; Italian Sausage; Toulouse French Garlic Sausage; Hot Coppa; Mustards; Garlic Aïoli; Bread and Butter Pickles; Spicy Chowchow with Mirliton, Radishes, Turnips, and Red Bell Pepper
3 of 14
Mixed Grill: Little Smokies and Barbecue Sauce; Italian Sausage; Toulouse French Garlic Sausage; Hot Coppa; Mustards; Garlic Aïoli; Bread and Butter Pickles; Spicy Chowchow with Mirliton, Radishes, Turnips, and Red Bell Pepper
4 of 14
Chaurice Sausage, Macaroni and Cheese, and Braised Kale
5 of 14
Chaurice Sausage, Macaroni and Cheese, and Braised Kale
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Chaurice Sausage, Macaroni and Cheese, and Braised Kale
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Bad Bart's Black Jambalaya
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Bad Bart's Black Jambalaya
9 of 14
Chef Bart Bell of Crescent Pie & Sausage Company – New Orleans, LA
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Crescent Pie & Sausage Company – New Orleans, LA
11 of 14
Crescent Pie & Sausage Company – New Orleans, LA
12 of 14
Crescent Pie & Sausage Company – New Orleans, LA
13 of 14
Crescent Pie & Sausage Company – New Orleans, LA
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Chef Bart Bell of Crescent Pie & Sausage Company - New Orleans, LA
Photo: Will Blunt | January 2012
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