On Saturday, September 14 from 1-2 p.m. the Rouses Culinary Innovation Center by Jenn-Air at the Southern Food & Beverage Museum will host a cocktail demonstration and tasting with Ferrel Dugas and Ethan Skaggs, both of Gris Gris.
The program begins at 1 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
ABOUT THE PRESENTERS
After graduating from the University of Pennsylvania Ethan Skaggs returned to his home state of Louisiana to pursue excellence in fine dining and cocktail creation. He finds particular joy in creative, seasonal adaptations of both classic and craft cocktails with special attention to the agricultural bounty that our beautiful state provides. Upon leaving Commander’s Palace, he has been with Gris-Gris since its inception. He can also be found serving at esteemed uptown music venue Tipitina’s.
Ferrel Dugas has worked in the cocktail industry since 2001. She began her career working at Ruth's Chris Steakhouse when she was 18 (2001) and quickly knew she wanted to be a bartender. In 2006, she joined the bar staff at Commander's Palace, one of the few female bar chef's, where she eventually became Head Bar Chef and had cocktails featured in many publications (Oops cocktail- New Orleans Magazine; Mr. Leroy- Cheers Magazine; Rosalita- Hanging with Harris; Bloody Mary recipe in Garden & Gun; ReMixology Cocktail Book 2016; NOLAwoman.com "Women Behind the Stick"; Saint 75 - featured at New Orleans Wine & Food Experience; Featured Bartender at 2016 Takes of the Toddy). In 2017, Dugas left Commanders to open a rooftop bar at the Frenchman Hotel, and with that team, design and create one of the city's most beautiful bars at the Royal Frenchman Hotel. Both projects have been featured in "Best New Orleans Hotels" (2018). Dugas also was a Semi Finalist in the Cruzan Run Tiki Cocktail Competition (Where Y'at Magazine). In 2018, she became the Bar Director at new hot spot, Gris-Gris, and has shaped the restaurant’s cocktail menu into the popular menu it is today.