| By ANNETTE SISCO | Staff writer |
Greetings, New Orleans food lovers! This week, we go behind the scenes at Clancy's to see how three legendary dishes are made. The Olympics of modern cuisine are coming to New Orleans in June: Meet the head chef of Team USA. Four bars, a bar lead and her mentor are nominated for awards by Tales of the Cocktail. Ian McNulty rounds up nine dishes to try right now. We remember the life of Vincent Catalanotto Sr. of Vincent's Italian Cuisine. Finally, Chef Kevin Belton shares two dishes that will help keep hungry kids satisfied in the long summer months: breaded pork chops in a sheet pan dinner, and a baked spaghetti casserole. 1. Famous flavors. Clancy's is a picture of modern Creole flavor and consistency, maintained by executive chef Jerry Harkins Jr. We wanted to see how some Clancy’s signatures come together, so Jerry started with the fried oysters and brie. 2. Top chefs. The Bocuse d’Or, often called the Olympics of the culinary world, and its corollary in desserts, Coupe de Monde de la Patisserie, or the Pastry World Cup, kick off with events in New Orleans in June. It's the first time the U.S. will host the continental qualifying rounds for teams representing nations in North America and South America. Ian McNulty gives us the rundown, and introduces us to the head chef of Team USA. 3. Wait! There's more. Tales of the Cocktail announced its nominees for a group of highly coveted bar and bartender awards. Fausto's, Rosella and Fritai are just three of the nine places featuring dishes Ian McNulty wants you to try right now. And we look back at the life of Vincent Catalanotto Sr., founder of Vincent's Italian Cuisine, who died May 28. 4. Snack attack! School's out, and hungry kids are in — in the fridge all day, that is. Keep them satisfied with Chef Kevin Belton's easy sheet pan dinner and a baked spaghetti casserole that hits the spot. In New Orleans, the food news never stops. Keep up with all the inside info at Where NOLA Eats. P.S.: Want to support local journalism that matters? Subscribe here. It's our best deal! | 