THE FOOD HERITAGE STAGE offers visitors an opportunity to watch some of the best chefs in New Orleans bring our city’s famous food to life. It is an exciting way to learn more about Louisiana’s rich cultural heritage, and possibly sample some great bites. The demonstrators will celebrate the amazing seafood and other local ingredients that make our region so special, while showcasing modern takes on classic dishes and cocktails. We are also highlighting chefs who are making waves on the Pop-Up scene around town – catch them in action on Thursday, April 24. This year, as part of Jazz Fest’s Cultural Exchange Program, we welcome Chefs Abigail Velazquez Azuara and Irma Cortés Ramírez from Veracruz, Mexico, for a full day of demos on Sunday, May 4.
THURSDAY, APRIL 24
Pop-Up Spotlight
11:30 AM
Roti Roll Up
Owen Ryan
Catawampus
12:30 PM
Gulf Seafood
Maki Roll
Greta Reid
Greta’s Sushi
1:30 PM
Vietnamese Style
Crawfish Étouffé
Anh Luu
Xanh Nola
2:30 PM
Pupusa w/ Lechon
(Cuban Style Pork)
Amanda Alard
Que Pasta Nola
FRIDAY, APRIL 25
Chef x Chef: One Ingredient, Two Ways
11:30 AM Greens
Orecchiette
with Local
Greens & Sausage
Michael Friedman
& Greg Augarten
Pizza Delicious
Gumbo Z’Herbes
Todd Pulsinelli
LeBlanc + Smith
12:30 PM Oysters
Oyster & Artichoke Au Gratin w/ Creole Tomatoes
Grant Wallace
Dickie Brennan’s Steakhouse
Oyster Chowder w/ Oyster Cracker Crusted Fried Oysters
Devan Giddix
Dickie Brennan’s Bourbon House
1:30 PM Crawfish
Crawfish Jambalaya
Poppy Tooker
Louisiana Eats!
Crawfish & Corn Bisque
Julie Vaucresson
Vaucresson’s Sausage Company
2:30 PM Okra
Roasted Okra Salad w/ Shrimp & White Beans
Susan Spicer
Rosedale
Lebanese Braised Baby Okra & Lamb
Eason Barksdale
Shaya
SATURDAY, APRIL 26
Modern Take on Classic New Orleans Dishes
11:30 AM
Lemongrass Fried Chicken Gumbo
Jordan Herndon & Amarys Koenig Herndon
Palm&Pine
12:30 PM
Royal Red Shrimp & Unicorn Grits
Christopher Vazquez
Ralph’s on the Park
1:30 PM
Shrimp Coctel
Ana Castro & Lydia Castro
Acamaya
2:30 PM
Shrimp & Grits w/ Crushed Corn & Charred Okra
Ben Triola
The Chloe
SUNDAY, APRIL 27
Jazz Fest Food Vendors Share Family Recipes
11:30 AM
Original Pecan Pralines
Keyala Marshall
Keyala’s Pralines
12:30 PM
Chicken w/ Sherry Wine Sauce
Pierre Hilzim
Big River Foods
1:30 PM
Alligator Sauce Piquante
James Clesi
Clesi’s Seafood Restaurant
2:30 PM
Hot Sausage Corn Bread Dressing Balls
Vance Vaucresson
Vaucresson’s Sausage Company
THURSDAY, MAY 1
Gulf Seafood Day
11:30 AM
Firecracker Tuna Tacos
Michael Nelson
GW Fins
12:30 PM
Drum w/ Leeks, Soy,
Sesame & Sweet Potato
Nicole Mills
Peche Seafood Grill
1:30 PM
Crabcake Stuffed w/ Shrimp Mousse
Greg Sonnier
Gabrielle Restaurant
2:30 PM
Shrimp Kakiage
Dana Honn
Nikkei Izakaya
FRIDAY, MAY 2
Classic New Orleans Cocktail Pairing Day
11:30 AM
LA BBQ Shrimp
Chris Montero
The Napoleon House
Pimm’s Cup
Kieth Blanda
The Napoleon House
12:30 PM
Cocktail de Cameron
Fredo Nogueira
Cane & Table
Hurricane
Kirk Estopinal
Cane & Table
1:30 PM
Shrimp & Grits
Jared Heider
Juniors on Harrison
Bloody Mary
Tony Peppers
Juniors on Harrison
2:30 PM
Crawfish Étouffé
Eric Cook
Saint John, Gris-Gris
Sazerac
Alexia Doussan
Gris-Gris
SATURDAY, MAY 3
Chef’s Choice
11:30 AM
Sweet Potato Calas
Carla Briggs
Viola’s Heritage Breads
12:20 PM
Veggie Stuffed Peppers
Ausettua Amor Amenkum
Soul Sisters Creole Vegan Cuisine
1:30 PM
Ethiopian Coffee Ceremony
Prince Lobo
Addis NOLA
2:30 PM
Shrimp w/ Vietnamese Street Corn
Michael Gulotta
Maypop, MoPho, Tana
SUNDAY, MAY 4
Jazz Fest Celebrates México: Cocineras del Humo
Irma Cortès Hernández & Nidia Hernández
Hailing from the state of Veracruz in Mexico, our two demonstrators are chefs and experts in the local culture and gastronomy and will prepare a range of dishes that highlight the region.
The term “cocinera del humo” translates to “smoke cook” and it is often used to describe traditional cooks, particularly in indigenous and rural communities, who prepare dishes using wood-fired stoves, clay ovens, or open flames, where smoke becomes an integral part of the cooking process. The term also conveys a deep connection to ancestral culinary techniques and flavors passed down through generations.
11:30 AM
Enchiladas Untadas de Pipian y Salsa Verde
12:20 PM
Buñuelos de Camote
1:30 PM
Bocoles de Chicharron