Executive Chef and Louisiana native Ryan Trahan has found success in his ability to modernize Cajun cuisine. Inspired by the elevated hospitality that defines Blue Dog Café, Trahan’s menu features new dishes that present a fresh approach to Cajun Cuisine. A self-taught chef, Trahan was named a Chef to Watch by Louisiana Cookin’ magazine in 2017 and most recently took home the prestigious title of both King of Louisiana Seafood and King of American Seafood.
12:45 p.m. to 1:30 p.m.
Cooking Demonstration Tent
Hartwood: Bright, Wild Flavors from the Edge of the Yucatan
by Eric Werner and Mya Henry
1:45 p.m. to 2:30 p.m.
Barnes & Noble Bookselling Tent
Chef Trahan’s demo made possible in part by the Louisiana Seafood Marketing Board.
The Cooking Demonstration Tent is sponsored in part by the Louisiana Endowment for the Humanities and in part by a grant from the Louisiana Division of the Arts, Office of Cultural Development, Department of Culture, Recreation and Tourism, in cooperation with the Louisiana State Arts Council, as administered by the Arts Council of Greater Baton Rouge. Funding has been provided by the National Endowment for the Arts, Art Works.
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán by Eric Werner and Mya Henry
Winner, IACP Cookbook Award for Culinary Travel
Named a Best & Most Beautiful Cookbook of the Year by Bon Appétit, Cooking Light, Departures, Fine Cooking, Food52, Fort Worth Star-Telegram, Los Angeles Times, San Francisco Chronicle, T: The New York Times Style Magazine, Vice, Yahoo!, and more
The best things happen when people pursue their dreams. Consider the story of Eric Werner and Mya Henry, an intrepid young couple who gave up their restaurant jobs in New York City to start anew in the one-road town of Tulum, Mexico. Here they built Hartwood, one of the most exciting and inspiring restaurants in the world. Mya Henry took on the role of general manager, seeing to the overall operations and tending to the guests, while Eric Werner went to work magic in the kitchen.
The food served at Hartwood is “addictive,” says Noma chef René Redzepi, adding, “It’s the reason people line up for hours every single day to eat there, even though their vacation time is precious.”
Werner’s passion for dazzling flavors and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavoring elements are simple—honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic—but by using the same ingredients in different forms, Werner layers flavors to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.
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