Chef Donald Link with his Herb and Pepper Roasted Shrimp with Creamy Polenta and Shellfish Broth at Herbsaint
Flying Fish: Chef Tenney Flynn with a John Dory fish from New Zeland at G.W. Fins
Dan Ness & Sam Prokop are "Deux Papas" at their booth, making Moules Frites (mussels and fries) during the annual Fete
Tasso Shrimp Henican served at Commanders Palace in the Garden District.
Chef Adolfo Garcia of RioMar restaurant in the warehouse district.
Grill Room's sommelier John Mitchell .
Upperline Restaurant
Restaurant Rio Mar.
Gregory Lokey and Executive Sous Chef David Raines of Restaurant R'Evolution.
Trout Meniere Amandine at Galatoire's
Warm Fingerlings and Frisee Salad at Peristyle restaurant.
Sweet Corn Flan at Cuvee restaurant.
Australian Lamb Chops, brown butter spaghetti squash, crisp goats' cheese ravioli and Pluot preserves.
The annual Scandinavian Festival at the Norwegian Seaman's Church has been going on for 50 years. Preparations for this year's festival are under way.
Waitress Jermainisha Youngblood takes an order from customer Tom Mayer Monday at Cafe Reconcile.
Joe Cahn savors Louisiana oysters at Drago's in Metairie Wednesday.
Charbroiled oysters at Drago's.
Grill Room's sommelier John Mitchell
A BLT pizza at the Crescent Pie and Sausage Company
Black Drum at Lilette restaurant.
Maple Street Patisserie.
The French 75 is a festive champagne cocktail with a special following in New Orleans, and bartender Kent Westmorland has the prescription at the Windsor Court Hotel .
