Great Chefs: Specials Season 1 Episode 10 Specials: New Orleans Jazz Brunch

As the name suggests, the Great Chefs season 1 episode 10 is all about the Specials: New Orleans Jazz Brunch. This episode is dedicated to the rich cultural heritage of New Orleans, and how it translates into the food that people enjoy in the region.

The episode starts with a brief introduction to the city of New Orleans, known for its unique style of cooking that combines influences from various cultures, including French, Spanish, African, and Native American. The host takes us on a tour of the city, showcasing its diverse neighborhoods, landmarks, and of course, the people.

We then meet some of the best chefs in the city, who will be showing us how to prepare a typical New Orleans Jazz Brunch. The chefs all have their unique style of cooking and presentation, but they share a fundamental belief in respecting the ingredients and the tradition behind the food.

The first chef we meet is Chef Susan Spicer, a James Beard Award-winning chef and owner of Bayona. She welcomes us into her kitchen and shares her recipe for a classic New Orleans dish, Eggs Sardou. This dish consists of poached eggs on a bed of creamed spinach, topped with hollandaise sauce and crumbled artichoke hearts. Chef Susan demonstrates how to poach an egg perfectly and emphasizes the importance of choosing fresh and locally sourced ingredients.

Next up is Chef Emeril Lagasse, another celebrity chef, and owner of Emeril's New Orleans. He shows us how to make a hearty shrimp and andouille gumbo, a staple in the New Orleans cuisine. Chef Emeril explains how gumbo is a dish that reflects the history of New Orleans, with its blend of Creole and Cajun styles of cooking. He adds in local sausages, fresh shrimp, and a roux made with flour and oil to thicken the gumbo.

Following Chef Emeril, we meet Chef Lauren Besby, a pastry chef, and owner of Coquette. She brings her own unique take on the New Orleans Jazz Brunch by demonstrating how to make a delicious and decadent Bananas Foster French Toast. This dish consists of vanilla bean French toast topped with caramelized bananas, pecans, and a drizzle of rum caramel sauce. Chef Lauren shares her tips for making the perfect French toast by using thick slices of brioche bread soaked in a rich custard mixture.

Finally, we meet Chef John Besh, a renowned chef, and owner of several restaurants in the city. He introduces us to a dish that is not typically served at a Jazz Brunch, but nonetheless a New Orleans classic, Red Beans and Rice. Chef John shares his recipe, which includes cooking red beans slowly with smoked ham hocks, onions, and celery. He serves the beans over steamed white rice and tops it with a generous helping of Andouille sausage.

Throughout the episode, we get to see the chefs in action, using their cooking techniques and sharing their food philosophies. We also get a glimpse of the vibrant culture of New Orleans, from its colorful music scene to the lively farmers' markets.

Overall, the Great Chefs season 1 episode 10 - Specials: New Orleans Jazz Brunch is a celebration of the rich and diverse cuisine of New Orleans. It provides a fascinating insight into the culture and tradition behind the dishes that make this city a true culinary gem. The episode is a must-see for anyone who loves good food and wants to experience the unique flavors of New Orleans.