BEGIN:VCALENDAR PRODID:-//artshound.com//NONSGML iCalcreator 2.6// VERSION:2.0 X-WR-CALNAME:Calendar of artshound.com X-WR-CALDESC:In this calendar you will find information about events that y ou did save X-WR-TIMEZONE:US/Pacific BEGIN:VEVENT UID:20120211T085125CET-5615VK2fL4@artshound.com DTSTAMP:20120211T075125Z CATEGORIES:Personal CLASS:EVENT DESCRIPTION:Event Name: John Besh: book signing and discussion\nEvent Url: http://www.artshound.com/event/detail/30389/John_Besh_book_signing_and_di scussion\nEvent Date Begin: 2009-10-12\nEvent Date End: 2009-10-12\n\nBraz os Bookstore is pleased to present John Besh. Please join Brazos at Ouisi e's Table for a very special evening with Chef John Besh in celebration of the release of his new cookbook\, My New Orleans.\nJohn Besh is deeply de dicated to preserving the best local culinary traditions and ingredients t hat multicultural New Orleans has to offer and encouraging everyone he mee ts to do the same. Seafood gumbo\, crawfish é\;touffé\;e\, jam balaya\, crab bisque\, beignets\, watermelon pickles\, fried oysters\, red beans and rice -- these New Orleans classics Besh loves are joined by str ategies for more contemporary dishes in the 200 delicious recipes found in this book\, written by a chef who knows everything about them and who lov es to share.\nMy New Orleans will change the way you look at New Orleans c ooking and the way you see World-famous chef John Besh. It's 16 chapters o f culture\, history\, essay and insight\, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival\, fo ur-color\, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 20 0 recipes that honor and celebrate everything New Orleans.\nBite by bite J ohn Besh brings us New Orleans cooking like we've never tasted before. It' s the perfect blend of contemporary French techniques with indigenous Sout hern Louisiana products and know-how. His amazing new offering is exclusiv ely brought to fans and foodies everywhere by Andrews McMeel.\nFrom Mardi Gras\, to the shrimp season\, to the urban garden\, to gumbo weather\, bou cherie (the season of the pig)\, and everything tasty in between\, Besh gi ves a sampling of New Orleans that will have us all craving for more.\nThe boy from the Bayou isn't just an acclaimed chef with an exceptional palle t. Besh is a chef with a heart. The ex-marine's passion for the Crescent C ity\, its people\, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurrica ne Katrina.\nAcclaimed chef John Besh is dedicated to the culinary riches of Louisiana\, preserving and promoting ingredients\, techniques\, and her itage one mouth-watering dish at a time.\nBesh grew up in southern Louisia na and has set the benchmark for fine dining in New Orleans. Each of his f our successful restaurants (Restaurant August\, Besh Steak\, Lü\;ke an d La Provence) celebrate the bounty and traditions of the region\, and two more\, well on the way (Domenica and The American Sector)\, are poised to follow suit.\nAs a chef\, Besh's talent and drive have earned him continu ous kudos from the outset of his career: from Food & Wine's &ldquo\;Top 10 Best New Chefs in America&rdquo\; to Gourmet's &ldquo\;Guide to America's Best Restaurants\,&rdquo\; and &ldquo\;America's Top 50 Restaurants&rdquo \;. He won the James Beard Award for Best Chef of the Southeast in 2006\, and was awarded Food Arts' Silver Spoon Award in 2009.\nBesh's tireless de dication to local ingredients and local cuisine also extends to his entrep reneurial projects\, including the creation of Besh Restaurant Group Cater ing\; the launch of a line of gourmet products\; and the publication of hi s first cookbook\, My New Orleans (Andrews McMeel Publishing\, October 200 9.) A former U.S. Marine\, Besh is proud to have forged a partnership with Baton Rouge-based emergency reconstruction specialists Arkel Internationa l. For Arkel Besh\, he is creating high quality ready-to-eat meals to be d istributed to thousands of emergency response teams and sustained strategi c operations in the U.S. and around the world by Arkel's worldwide network \; the novel initiative promotes the Gulf Coast's rich food culture as wel l as business in Louisiana. In recognition of his contributions\, the Loui siana Restaurant Association named him Restaurateur of the Year in 2008.\n Whether served as far afield as North Africa or the Middle East\, or by hi s own hands in his flagship New Orleans restaurant\, August\, a meal creat ed by John Besh is a thoughtful\, flavorful\, meaningful delight.\n \nBuy his cookbook at the event and get a free beverage. And look for Besh's rec ipes on the Ouisie's menu that night.\n\nStart time: 5:30pm DTSTART:20091012T000000 DTEND:20091012T000000 LOCATION: SUMMARY:John Besh: book signing and discussion TRANSP:TRANSPARENT END:VEVENT END:VCALENDAR