The Southern Food & Beverage Museum was happy to break up our post-Mardi Gras blues and inspire our Valentine's Day plans with a delicious demonstration by Chef Erick Loos on Saturday, February 13. Chef Loos is the Executive Chef of Pigeon & Prince, a new private events venue in the CBD that is part of the Besh Restaurant Group. Apparently the space, formerly the restaurant Le Foret, had also served as a pigeon roost and a bedsit for visiting royals in the more distant past.
Chef Loos made took over the Rouses Culinary Innovation Center by Jenn-Air and showed us how to prepare one of his favorite dishes he'll be serving at Pigeon & Prince: a Slow Cooked Two Run Farm Lamb & Herbed Pasta Ragout with artichokes, roast heirloom carrots & turnips. He shared plenty of tips and stories from his years of cooking, from California to New Orleans, from France to the Northshore. We all thoroughly enjoyed the dish and can't wait to see the new space in person.
All photos are courtesy TJ Boudreaux and more can be found here on Facebook.