Headed to New Orleans Wines & Food Experience? Here all the award-winning dishes to try | Where NOLA Eats

Each year the New Orleans Wine and Food Experience makes the Crescent City feel a little closer to wine country through its line-up of wine tastings, educational events, dinners and parties organized around wine appreciation. But food is also a big part of NOWFE, which brings together many different local chefs.

Each year, they compete for awards on the dishes they serve during the two Grand Tastings – held Friday evening (6-9 pm) and Saturday afternoon (2-5 pm) at the Sugar Mill (1021 Convention Center Blvd.). You can get samples of these and other dishes between the wine tasting tables. Get tickets through NOWFE.com.

A panel of judges have already weighed in on this year’s dishes across (many) categories, and here’s how it all played out (spoiler alert: the Hyatt really cleaned up).

Best of Show – Savory







Curried local Gulf shrimp mini roti with carrots, kabocha squash and tofu, an award-winning dish at NOWFE from chef Chosita Palakawong of the Hyatt Regency Hotel. (Contributed photo by Josh Brasted)


Curried local Gulf shrimp mini roti with carrots, kabocha squash and tofu

From chef Chosita Palakawong of the Hyatt Regency hotel

Best of Show – Sweet







jack rose pavlova

Banoffee pavlova, an award-winning dish at NOWFE from pastry chef Eka Soenarko of Jack Rose. (Contributed photo by Josh Brasted)


Banoffee pavlova

From pastry chef Eka Soenarko of Jack Rose

Soups & Stews

Soups & Stews – Gold







bisque path

Crawfish & morel mushroom bisque, an award-winning dish at NOWFE from chef de cuisine Elliott Waits of Chemin a la Mer in the Four Seasons. (Contributed photo by Josh Brasted)


Crawfish & morel mushroom bisque

From chef Elliott Waits of Chemin a la Mer (in the Four Seasons)

Soups & Stews – Silver

Cajun bouillabaisse with rouille

From chef Ciera Fultz of Evangeline

Soups & Stews – Bronze (Tie)

Shrimp & blue crab gumbo with Louisiana popcorn rice, crab scallion toast

From chef Michael Shelton and Chef Todd Misener of Trenasse

And

Soups & Stews – Bronze (Tie)

Red drum & corn soup with fried pita bread & scallions

From chef Charles “Peewee” Armstrong of Peewee’s Crabcakes on the Go

Meat & Poultry

Meat & Poultry – Gold







hyatt chicken

24k butter chicken-creamy tomato sauce, yogurt marinated and coconut charcoal smoked chicken served along with pomegranate raita, mint coriander chutney and saffron caviar, an award-winning dish from chef Rakshit Kadam of the Hyatt Regency Hotel. (Contributed photo by Josh Brasted)


24k butter chicken-creamy tomato sauce, yogurt marinated and coconut charcoal Smoked Chicken served along with pomegranate raita, mint coriander chutney and saffron caviar

From chef Rakshit Kadam of the Hyatt Regency Hotel

Meat & Poultry – Silver

Chile beef bacon with grilled Louisiana peach, apple & pecan slaw, Abita root beer-pomegranate glaze

From chefs Mike Shelton and Todd Misener of Trenasse

Meat & Poultry – Bronze

Sticky grilled rib tips with Steen’s glaze and salsa with green tomato chow chow and Georgia green peanut oil

From chefs Amarys Koenig-Herndon and Jordan Herndon of Palm & Pine

Meat & Poultry – Bronze

Pork belly cassoulet, with new crop white beans, salted pork, hog cracklin’ and cornbread gremolata with sugarcane glazed pork belly

From chef Daren Porretto of Saint John

Seafood (Cooked)

Seafood – Gold







hyatt fish

Local snapper in mole rosa with apple avocado salad, spicy palanqueta de pistachio and sunflower, an award-winning dish at NOWFE from chef Fortino Corona of the Hyatt Regency Hotel. (Contributed photo by Josh Brasted)


Local snapper in mole rosa with apple avocado salad, spicy palanqueta de pistachio and sunflower

From chef Fortino Corona of the Hyatt Regency Hotel

Seafood – Silver

Blackened red drum with Hennessy bourbon glaze

From chef Charles “Peewee” Armstrong of Peewee’s Crabcakes on the Go

Seafood – Bronze (Tie)

Marmita shrimp, with honey-glazed Gulf shrimp, mitmita, onion, tomatoes on injera bread

From chef Prince Lobo of Addis NOLA

Seafood – Bronze (Tie)

BBQ shrimp with grilled chopsticks

From chef Sydney Montrel of Vyoone’s

Seafood – Honorable Mention

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Crawfish & grits

From chef Ciera Fultz of Evangeline

Seafood (Raw)

Seafood (raw) Gold







august crudo

Lemonfish crudo tiradito with mirliton mignonette with passion fruit granita & squid ink puffed rice cracker, an award-winning dish at NOWFE from chef Corey Thomas of Restaurant August. (Contributed photo by Randy Schmidt)


Lemonfish crudo tiradito with mirliton mignonette with passion fruit granita & squid ink puffed rice cracker

From chef Corey Thomas of Restaurant August

Seafood (Raw) – Silver

Lobster carpaccio asparagus, pollen fennel, Siberian sturgeon caviar, leek

From executive chef Valeriano Chiella of Domenica

Seafood (Raw) – Bronze

Salmon chili crunch-cured salmon, chives, housemade chili crunch, toasted peanuts, yuzu aioli, and micro citrus mix

From chef Brett Monteleone of Junior’s on Harrison

Seafood (Raw) – Honorable Mention

Citrus and chilli seared tuna, olive salad, preserved lemon

From chef David Whitmore of Jack Rose

Seafood (Raw) – Honorable Mention

Spicy yellowtail tuna poke bowl

From chef Luis Mejia of Poke Loa

Seafood (Raw) – Honorable Mention

Cold smoked salmon hand roll, radish sprouts, escabeche peppers, tamagoyaki, shiso leaves, ikura & homemade eel sauce and spicy mayo

From chef Jesus Arguelles of Red Lotus at L’Auberge

Lagniappe







miss river

Corn ice cream with royal white sturgeon caviar, an award winning dish at NOWFE from chef Glen Forman of Miss River at the Four Seasons. (Contributed photo by Josh Brasted)


Lagniappe – Gold

Corn ice cream with royal white sturgeon caviar

From chef Glen Forman of Miss River at the Four Seasons

Lagniappe – Silver (Tie)

Foie Gras PB&J with Hudson valley-foie gras torchon with black oregon truffle, Ponchatoula strawberries 3 ways (purèe, preserves and dust, roasted Louisiana pecan butter, candied pecans, aged dark cherry balsamic, toasted brioche

From chef Brandon Felder and Adam Gianelloni of Centerplate

Lagniappe – Silver (Tie)

Warak Enab: stuffed house-brined grape leaves with Bulgarian feta-pistachio Levantine spices

From Chef Fariz Choumali of Shaya

Lagniappe – Bronze (Tie)

Arroz caldo with lechon kawali, chicken hearts, gizzards, crispy garlic chips, 7 minute egg and chili oil

From chef Randolph Jay Udaundo of the Hyatt Regency Hotel

Lagniappe – Bronze (Tie)

Duck trio: Duck confit ravioli, smoked duck pastrami, pate’ de foie gras with toschi cherry and Vidalia onion jam

From chef Thomas Wolfe of Rib Room at the Royal Orleans

Lagniappe – Bronze (Tie)

Vegan mandela burger topped with slaw, sauteed onions, smoked cucumbers and peppers

From chef Ogban Okpo of Tanjarine Kitchen

Desserts







dessert hyatt

Flowers and tangerine entremet with chamomile ice cream, an award-winning dish at NOWFE from chef Natalia Ramos of the Hyatt Regency Hotel. (Contributed photo by Josh Brasted)


Dessert-Gold

Flowers and tangerine entremet with chamomile ice cream

From chef Natalia Ramos of the Hyatt Regency Hotel

Dessert-Silver

Flourless chocolate cake, creamy caramel, passionfruit curd

From pastry chef Autumn Heckman of Rib Room at the Royal Orleans

Dessert – Bronze

Dark chocolate tart with Earl Gray caramel

From Marielle Dupré & Nicole Eiden of Windowsill Pies

The New Orleans Wine & Food Experience is not one single event, or one experience for that matter. It is a six-day succession of happening…

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