Fine dining restaurants are often where innovations take place in the restaurant industry, but quality food is never limited to those locations. After spending years in white tablecloth restaurants, Jeff and Michael Gulotta started their own place, MoPho, which caters to the palates and pocketbooks of their working class industry friends.
Chef Ryan Prewitt isn't a stranger to quality either. Ryan's been able to replicate the live fire techniques he learned on a trip to Uruguay at Peche Seafood Grill, which has changed his entire perspective on cooking. And if that's beyond your reach as a home cook, you'll want to stick around this week on Louisiana Eats! for Brian Landry's advice about cold smoking fish in your oven.