When we make our gumbo the first step is to build a hardwood fire

This is brilliant. The Treme Gumbo Festival, now in its 10th year, is hosting the world’s first Gumbosium, a gathering of like-minded souls who all believe in the mystical, restorative power of gumbo.

We’re not sure how we got left off the panel discussions but we also noted that neither Pableaux Johnson nor Vance Vaucresson will be among the panelists. Glaring omissions one and all.

On the first day, Saturday November 18th 2017, from 1pm to 2pm gumbo basics will be discussed with one of our favorite local food writers, Ian McNulty serving as moderator.

The panelists are Toya Boudy, Wayne Baquet of Li’l Dizzy’s Café and Jason Seither of Seither’s Seafood.

Later, from 2:30pm to 3:15 there will be a roux fundamentals cooking demo led by Frank Brigtsen who authors one of New Orleans best gumbos out of his eponymous riverbend restaurant.

From 3:30 pm to 4 pm there will be a professional gumbo cooking demo by Susan Spicer of Bayona.

Closing out day one will be a comparison of Creole gumbo and Cajun gumbo by chefs Kevin Belton and Isaac Toups respectively. This takes place from 4:15 p.m. to 5pm

Day two Sunday, Nov. 19th 2017:

1pm to 2:15 pm “Is Gentrification Killing Authentic Gumbo” A discussion with
Dana Honn, of Café Carmo; Michael Gulotta, of MoPho; Celestine Dunbar of Dunbar’s Creole Cuisine
and Ericka Lassir of Diva Dawg

We recently discovered a restaurant on Freret Street serving ‘Cali-gumbo’ a concoction with avocado and sprouts tossed astraddle a bowl of gumbo. We briefly considered renting a bulldozer and razing the entire restaurant. Keep that weird hippy shit out of New Orleans please.

From 2:30 pm to 3:15 Chef Tony Brocato will be demoing a smoked tofu and Portobello mushroom vegan Gumbo. Expect waves of nausea from any dyed in the wool who dat who happens to be in attendance.

The vegans have plenty fine foods to sup upon. Gumbo shall not now nor ever be one of them.

Starting at 3:30 pm and running to 4, a panel discussion on keeping seafood gumbo sustainable will be held with Dana Honn of Café Carmo; Colles Stowell of One Fish Foundation; Ryan Prewitt of Peche Seafood Grill, and Gary Granata who wears the mantle of “Slow Food Governor of Louisiana” chatting amongst themselves.

Then, starting at 4:30 and running to 5:30 John Simmons II of MuzArt; Justin Pitard of Avery’s On Tulane; Stacy Fortenberry, and Loretta Harrison of Loretta’s Authentic Pralines will discuss “Who Makes The Best Gumbo In New Orleans”

Closing out the affair from 5:30pm to 6 Miss Linda Green, the Ya Ka Mein Lady, will demo a big pot of seafood gumbo

When we had a discussion on gumbo with one of the celebrity chefs mentioned above he really let the cat out of the bag when talked turned to stock-making. He confessed that he didn’t make stock but instead “just used tap water” for his soup base.

Hope to see y’all at the Miss Linda Green cooking demo. We have prior obligations during the earlier portions of the event.

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