In the SoFAB Kitchen with Chef Anthony Scanio

  • Southern Food & Beverage Museum 1504 Oretha Castle Haley Boulevard New Orleans, LA, 70113 United States

Join SoFAB to welcome Anthony Scanio, Chef de Cuisine of Emeril’s Delmonico restaurant in the Lower Garden District. Chef Scanio will demonstrate and sample a Creole classic and signature item from Delmonico’s website, Crabmeat Remick.

The program begins at 2 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.

About the Chef

A New Orleans native, Scanio has been immersed in the city’s culture and cuisine his whole life. In fact, his earliest childhood memory is uniquely New Orleans: riding down Canal Street, in a high chair, during the Elks Orleans parade on Mardi Gras Day in 1973. Scanio infuses these New Orleans experiences, coupled with his world travels and love of history, into the Creole-inspired food he creates for.

In his late 20s, Scanio decided to shift his career path from English education and enrolled in Delgado Community College’s culinary arts program. He cut his chops in the industry at New Orleans restaurants Café Indo followed by Herbsaint, where he studied under James Beard award-winning chefs Donald Link and Stephen Stryjewski. He and his wife then moved to Italy, where he spent about a year studying the country’s cuisine and staging in Rome.

Scanio joined the Emeril’s family at Delmonico in 2005 as a line cook. Following Hurricane Katrina, he moved to Emeril’s Orlando before returning to Delmonico as sous chef in 2006. He was promoted to executive sous chef in 2009.Today, he leads the kitchen at Delmonico, overseeing all facets of its culinary operations, from sourcing products to managing the restaurant’s in-house dry-aging program for beef, duck and charcuterie, working with local farmers, and crafting ambitious nightly tasting menus for guests at his kitchen table.

Scanio’s vision for Delmonico pays homage to New Orleans’ vast culinary history. Reinventing classic dishes for today’s palates, Scanio focuses on the roots of Creole cooking, including ingredients and techniques that have long been forgotten.