Photo Essay: Dinner with Chef John Besh
On the evening of May 13, Chef John Besh hosted a four-course meal to benefit Cafe Reconcile. Below are some pictures from this magical evening. Thank you to photographer Han Nguyen for the photos.
On the left, Chef Besh serves Crawfish Beignets, Petite Beet Salads, and Fried Oysters with Caviar. On the right, guests enjoy the evening’s signature cocktail, a French 75, which is a combination of Dry Gin, Lemon Juice, Simple Syrup, and Sparkling Wine.
On the left, the evening’s table setting. On the right, Café Reconcile’s students providing table service are introduced to the guests.
On the left, Chef Besh explains his inspiration for each course. On the right, guests prepare for the first course.
On the left, Chef Besh plates the First Course, Stuffed Blue-Crabs “Grand-mere.” On the right, the café glows during dinner.
On the left, Chef Besh prepares mushrooms and crabmeat for “Breaded” Trout Ponchatrain. On the right, Chef Besh plates a piece of Trout.
One the left, Reconcile Graduate Derricka Sanchez serves Ponchatoula Strawberry Shortcake. One the right, Reconcile New Orleans Founder Craig Cuccia speaks to the guests about the mission of Reconcile New Orleans.
On the left, Chef Besh thanks his kitchen staff. On the right, Chef Besh signs a cookbook for a guest.
