Join the Southern Food & Beverage Museum to welcome Chef Alan Ehrich of the Audubon Nature Institute. Chef Ehrich will demonstrate his version of a classic dish: Crab Cakes with Remoulade Sauce. For 17 years, Executive Chef Alan Ehrich has been leading the Audubon Nature Institute catering establishment, orchestrating gourmet events from 5 to 10,000 guests.
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
Long before fusion cuisine as we experience it today, Chef Alan Ehrich studied in Switzerland, visiting a variety of countries to study their respective kitchens and culinary styles. He followed his passion to the culinary capitol, New Orleans, and continued to hone his flair for Creole cuisine with the Patouts, before finding his home at Audubon. With the culinary equivalent of perfect pitch, he is able to re-create a client’s favorite dishes from sight and taste.
Chef Alan carried the inventive curriculum a step further by combining the distinctive spices and cultural styles with the native flavors and essence of Louisiana. “Recipes are a stepping stone. A good chef feels, tastes, and smells each dish for the right flavor and consistency every time.”
Bringing his expertise in fine dining to events, it is no wonder that under Chef Alan, Audubon Tea Room was voted “Best Place for a Wedding Reception” in the latest Gambit citywide poll, and The Audubon Clubhouse was voted “Best Place for a Wedding Reception” by The Knott.
Chef Alan also has his heart in sustainability, and spearheaded Audubon’s certification as Louisiana’s first Green Caterer. He redesigned his menu to focus on seasonal foods available from local vendors and Farmer’s Markets, and to use fresh herbs grown at the Zoo gardens. Chef Alan is a master at integrating the latest culinary concepts with classic international and Louisiana fare that he proudly calls ‘Southern Fusion’.