Deep South Dining | Mardi Gras and King Cake

Topic: The South has a flavor profile that really sets it apart from other parts of the country. Chef Ernest Foundas is combining those flavors with ingredients from the South Pacific to create dishes for his New Orleans restaurant Suis Generis. Also with fresh ingredients he grows on his farm and food lab in Pearlington, Mississippi.Guest(s): Chefs Ernest Foundas and Jeff GoodHost(s): Malcolm White, Carol Palmer, and Java ChatmanEmail: [email protected]. Hosted on Acast. See acast.com/privacy for more information.