{"id":20,"date":"2011-07-27T17:40:10","date_gmt":"2011-07-27T17:40:10","guid":{"rendered":"http:\/\/www.lizreyes.com\/?p=20"},"modified":"2011-07-27T17:40:42","modified_gmt":"2011-07-27T17:40:42","slug":"chef-john-besh-restaurant-august","status":"publish","type":"post","link":"http:\/\/www.lizreyes.com\/?p=20","title":{"rendered":"Chef John Besh &#8211; Restaurant August"},"content":{"rendered":"<!-- WordPress Connect Like Button v2.0.3 -->\n<p class=\"wp-connect-like-button\"><fb:like href=\"http:\/\/www.lizreyes.com\/?p=20\" send=\"true\" layout=\"standard\" width=\"480\" show_faces=\"false\" action=\"like\" colorscheme=\"light\" font=\"arial\" ref=\"\"><\/fb:like><\/p>\n<!-- WordPress Connect Like Button -->\n<p>Liz joins one of America&#8217;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.<\/p>\n<p>Today is an important day for Besh, as he begins his new book debut and signs copies at Restaurant August.<\/p>\n<p>The evening was wonderful, with rich and delicious food, drink and an atmosphere that can only be created in New Orleans.<\/p>\n<p>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.<\/p>\n<p><iframe loading=\"lazy\" src=\"http:\/\/www.youtube.com\/embed\/5o1ArSPLYeQ\" frameborder=\"0\" width=\"560\" height=\"349\"><\/iframe><\/p>\n<div class='shareinpost'><ul class=\"socialwrap row\"><li class=\"iconOnly\"><a rel=\"nofollow\" target=\"_blank\" href=\"http:\/\/delicious.com\/post?url=http%3A%2F%2Fwww.lizreyes.com%2F%3Fp%3D20&amp;title=Chef+John+Besh+%E2%80%93+Restaurant+August\" title=\"Bookmark this post : Chef John Besh &#8211; 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overflow:hidden; width:65px; height:65px;\" allowTransparency=\"true\"><\/iframe><script src=\"http:\/\/www.stumbleupon.com\/hostedbadge.php?s=5&amp;r=http%3A%2F%2Fwww.lizreyes.com%2F%3Fp%3D20\"><\/script><\/div><!-- WordPress Connect Comments v2.0.3 -->\n<p class=\"wp-connect-comments\"><fb:comments href=\"http:\/\/www.lizreyes.com\/?p=20\" width=\"480\" num_posts=\"6\" colorscheme=\"light\"><\/fb:comments><\/p>\n<!-- WordPress Connect Comments -->\n","protected":false},"excerpt":{"rendered":"<!-- Wordpress Connect Like Button v2.0.3 -->\n<p class=\"wp-connect-like-button\"><fb:like href=\"http:\/\/www.lizreyes.com\/?p=20\" send=\"true\" layout=\"standard\" width=\"480\" show_faces=\"false\" action=\"like\" colorscheme=\"light\" font=\"arial\" ref=\"\"><\/fb:like><\/p>\n<!-- Wordpress Connect Like Button -->\n<p>Liz joins one of America&#8217;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 [&hellip;]<\/p>\n<!-- Wordpress Connect Comments v2.0.3 -->\n<p class=\"wp-connect-comments\"><fb:comments href=\"http:\/\/www.lizreyes.com\/?p=20\" width=\"480\" num_posts=\"6\" colorscheme=\"light\"><\/fb:comments><\/p>\n<!-- Wordpress Connect Comments -->\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["post-20","post","type-post","status-publish","format-standard","hentry","category-food","no-thumb"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8La1w-k","jetpack-related-posts":[{"id":677,"url":"http:\/\/www.lizreyes.com\/?p=677","url_meta":{"origin":20,"position":0},"title":"This is one busy Chef &#8211; one of the top in the U.S and he calls New Orleans home","author":"Editor","date":"May 22, 2017","format":false,"excerpt":"James Beard award winning Chef John Besh - captured at one of his many charity events. This former U.S Marine now ranks as one of the nation's best Chefs -- thankfully he's still here and owns several local restaurants.","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.lizreyes.com\/wp-content\/uploads\/2017\/05\/IMG_5854-3.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.lizreyes.com\/wp-content\/uploads\/2017\/05\/IMG_5854-3.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.lizreyes.com\/wp-content\/uploads\/2017\/05\/IMG_5854-3.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.lizreyes.com\/wp-content\/uploads\/2017\/05\/IMG_5854-3.jpg?resize=700%2C400 2x"},"classes":[]},{"id":11,"url":"http:\/\/www.lizreyes.com\/?p=11","url_meta":{"origin":20,"position":1},"title":"Chef Leah Chase","author":"Editor","date":"July 27, 2011","format":false,"excerpt":"Liz interviews Leah Chase of New Orleans legendary Dookei Chase's Restaurant.Here Leah talk about the history of the restaurant and what motivates her to keep on serving some of New Orleans most unique foods, many of which are inspired by thier African and Carribean roots.","rel":"","context":"In &quot;Food&quot;","block_context":{"text":"Food","link":"http:\/\/www.lizreyes.com\/?cat=3"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13,"url":"http:\/\/www.lizreyes.com\/?p=13","url_meta":{"origin":20,"position":2},"title":"Chef Paul Prudhomme &#8211; K-Paul Restaurant","author":"Editor","date":"July 27, 2011","format":false,"excerpt":"Liz Reyes Interviews Chef Paul and finds out what motivates him, and the history behind his famous blackened cooking style. 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