All Episodes

Jalapeño Cheese Grits, Slow-Cooked Grillades, and Brendan's Bread Pudding

Buttermilk Fried Quail with Honey, Grandmother’s Rabbit, and Bourbon Pecan Pie

Biscuits, Oeufs au Plat and Green Onion Shrimp Gravy, and Ambrosia

Warm Crawfish and Artichoke Salad, Ragout of Crawfish over Fresh Pasta, and Crawfish Pies

Fried Oyster Salad, Beignets, and Red Beans and Rice

Crawfish Etouffee, Citrus Pot du Crème, and Lavender Madeleines

Pasta Milanese, Mudrica, and Stuffed Artichokes

Creole Matzos Ball Soup, Passover Artichokes, and Blood Orange Creme Brulee

Shrimp and Chicken Jambalaya, Jen's Wild Berry Cream Pie, and Blueberry Sorbet

Shrimp Creole, Stuffed Shrimp, and Soft Shell Shrimp with Sweet Chile Sauce

Black Eyed Peas, Smothered Cabbage, Beef Brisket with Horseradish, and Cornbread

Chilled Tomato Soup with Tapenade, Trout Amandine, and Buttermilk Panna Cotta

Chop Salad, Redfish Courtbouillon, and Strawberry Sorbet

Fried Tomatoes and Aioli and Crab and Shrimp Stuffed Flounder

Gnocchi with Crab and Truffle and Char-grilled Redfish with Corn and Ginger Salad

Stuffed Crab Shells, Breaded Red Snapper with Shrimp, Fennel and Oranges, and Hollandaise Sauce

White Squash and Shrimp Soup and Pan Roast Lemonfish with Ginger-pea Risotto

Grilled Oysters with Garlic Butter, Busters and Grits, and Pain Perdue and Peach Jam

Grilled Watermelon, Tomato and Goat Cheese Salad, Caldo, and Melon with Muscat Wine and Wild Berries

Crab Maison, Chicken and Dumplings, and Peach Upside-Down Cake

Quail Gumbo and Dewberry Streusel Pie

Heirloom Tomatoes, Cheese and Ham Salad, Five-Minute Cherry Tomato Sauce, and Crab Stuffed Tomatoes

Oyster Stew, Jaeqerschnitzel, and Pear Tart

Shrimp Remoulade, Baked Oysters with Mushrooms, and Rice Calas

Oyster Dressing, Cornbread Crawfish Dressing and Shrimp and Mirliton Dressing