Meg Bickford
Commander's Palace | New Orleans | June 2022
FEATURED DISHES
Seared Hake, Miso Mustard Glaze, Grilled Bok Choy, Farro, Louisiana Soybeans, Green Garlic Butter, Crushed Blue Crab Lemongrass Broth, Garlic Chile Oil, Mint, Cilantro
Fried Louisiana Soft-Shell Crab, Stone-ground Grits, Creole Tomato Crawfish Curry, Crab Fat Aïoli, Crawfish Salad, Shaved Spring Vegetables, Pea Shoots, Thai Vinaigrette, Dehydrated Green Garlic, Black Sesame
Citrus-braised Pork Belly, Spring Onion Persillade, Louisiana Field Peas, Bacon Fat-Champagne Vinaigrette, Blood Orange-Kumquat Marmalade, Basil Oil, Scallion, Parsley
Asparagus Vichyssoise, Roasted Oyster Mushrooms, Creole Cream Cheese Crème Fraîche, Bowfin Caviar, Lemon “Caviar,” Microgreens
Photography by Rae Serra
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