Chef Colt Patin’s Jumbo Lump Crab Cakes with Crawfish Cream Sauce served with summer vegetables won gold in the Louisiana Nouvelle Cuisine category. Patin also won a bronze medal for his Roasted Red Pepper and Wild Mushroom Bisque with crawfish and garnished with a roasted red pepper puree and a fried soft-shell crawfish.
Chef Lonnie Pope won a silver medal in the Seafood category with his K-Asian Soft Shell Crab with soy ginger brown sauce.
Dustie Latiolais won a gold medal and a $1,000 scholarship in the Student category with his Poultry Duo with honey reduction, red cabbage and herb-roasted potatoes. Latiolais attends Louisiana Culinary Institute.
The Baton Rouge chapter of the American Culinary Association puts on the Baton Rouge Culinary Classic.
The Lafayette Culinary Classic is coming up in May, and Crawfish Town is expected to be represented there as well.