Liz joins one of America’s top celebrity Chef John Besh in the kitchen of August to talk about what inspires his cooking, and what it takes to operate one of the top restaurants in the United States.
Today is an important day for Besh, as he begins his new book debut and signs copies at Restaurant August.
The evening was wonderful, with rich and delicious food, drink and an atmosphere that can only be created in New Orleans.
Join us in this behind the scenes look at August, and listen to John talk about influences that shaped his culinary skills, as he prepares for Liz one of his signature dishes, Sugar spiced Duckling with peaches, stone ground southern grits and greans.
