Field Trips and Activities

2011 Chefs Collaborative National Summit Field Trips and Other Activities:




Summit Field Trip
Road Trip with Chuck Subra, executive chef of La Cote Brasserie and native Louisianan

Pre-registration required.  Cost minimal/TBD depending on group size
Sunday, October 23, 8 am – 4 pm (times may change.)  Depart from International House Hotel.


Join Chuck Subra, executive chef of La Cote Brasserie and native Louisianan, for a fantastic road trip.  Chuck can take up to 5 people in his truck.  If more subscribe, we’ll rent a van.  Bring cash for inexpensive breakfast and lunch.

Leave early Sunday morning, October 23, from the hotel.  Breakfast TBD and may feature a stop at Cafe des Amis in Breaux Bridge, depending on the group size.

First stop will be Jazz Men Rice Farm in South Louisiana near Jennings.

Next stop:  Don’s Specialty Meats in Lafayette for Boudin, Cracklins and poboys and a look at the display of all the specialty meats offered to customers and other local ingredients, including spice mixes.Last stop:  We’ll see where Troy Freyou of Freyou Farms (Chuck’s brother in law) is harvesting sugar cane and have him speak a little on the business if there is time.

Once group is established, we’ll confirm details with all participants.




Activities and Events around Town


The Southern Food and Beverage Museum, located at the Julia Street entrance of the Riverwalk Marketplace, is offering all participants of the Summit a discount of half price off regular admission.  SoFAB is a food museum dedicated to the preservation, documentation and celebration of the food and drink of the American South, with exhibits about the cuisine and culture, including the largest collection of absinthe artifacts in the United States.”

Just say you’re with the Chefs Collaborative National summit and admission is $5.


Southern Storytellers: Culinary Tales with Jessica Harris and Leah Chase
October 23, 2011, 12:00 pm – 2:00 pm

Patrick F. Taylor Library (enter through Goldring Hall, 925 Camp St.)

An event put on by the Ogden Museum of Southern Art

Southern food doesn’t have two more divine messengers than Jessica Harris and Leah Chase.

Harris is the author of 11 cookbooks documenting the foods and foodways of the African diaspora, as well as an informative book about rum. Her latest book is, “High on the Hog: A Culinary Journey from African to America.” She also consults at Dillard University in New Orleans, where she founded the Institute for the Study of Culinary Cultures.

Chase is the doyenne of Creole cooking in New Orleans. For more than 40 years she been at Dooky Chase restaurant, itself important for not only the cuisine, but also for Chase’s collection of African-American art that adorn its walls. The history of the restaurant is also closely tied to the civil rights movement. Chase is author of several cookbooks and has hosted a cooking show on TV in New Orleans.


These longtime friends will discuss food, history, art, and today’s trends in cuisine.  This event is presented by the Kohlmeyer Circle, the Museum’s young patron membership.  Free to Museum members; $10 general admission.