Oschner's "Eat Fit Nola" Presents Chef Dana Honn of Carmo Restaurant

5 Victory Avenue,New Orleans LA 70119

13 April, 2021

Description

Ochsner's "Eat Fit Nola" presents Chef Dana Honn at the Botanical Garden where he will plate up some flavorful tastes of South America. Come to the New Orleans Botanical Garden and enjoy the culinary offerings of Chef Dana Honn. Guests will enjoy a cocktail hour from 6:30 .p.m. to 7:00 p.m. where they will have their choice of champagne, mint julep or kombucha (as a zero-proof option). After getting their cocktail in the Arrival Garden, guests are encouraged to walk around and enjoy the beauty of the Garden. Just make sure to be in the outdoor Kitchen in the Garden at 7:00 p.m. so you can enjoy the small plates of deliciousness cooked up by Chef Hann. ''Eat Fit Nola" Garden Menu prepared by Chef Dana Honn Tiradito (Peruvian Sashimi) - The day’s Gulf catch quick-cured with salt and lime, then topped with Aji Amarillo pepper sauce. Salada de Palmitos (Palm Heart Salad) - With sustainably sourced palm hearts, bibb lettuce, cherry tomatoes, corn, sweet peppers, black beans, red onions, and avocados tossed with citrus vinaigrette. Moqueca - Brazil’s heritage 400+ year old dish prepared with the freshest Gulf seafood stewed in a rich broth of peppers, onions, tomatoes, and coconut milk. Served with aromatic rice, pirão (cassava grits) and Brazilian hot sauce All About Dana: (see photo below) Chef Dana Honn is the owner of two restaurants in New Orleans—Carmo and Café Cour, both of which focus on using high-quality local ingredients, sustainability, and affordability. For over 15 years, Dana has been an advocate for ocean and coastal conservation and restoration, and for the use of sustainably sourced seafood. His interviews and articles profiling enlightened chefs, fishers and famers have been featured by regional and national publications. As a passionate supporter of local farmers and fishers, he is also the founder of the Tropical Foodways Institute, launched in 2013 with a primary function of acting as a conduit for research, education and resources relating to the cuisine and culture of the tropics, its history and preservation. He is a member of the Audubon GULF Chef’s Council, Slow Food Chef’s Alliance, American Culinary Federation and Chef’s Collaborative. He has been a featured chef, speaker, educator, delegate and panelist at multiple local and national events, including Farm to Table International, Slow Fish, Sea Web International and for the past six years has been a chef presenter at the New Orleans Jazz & Heritage Festival. As an educator, he has also conducted classes and cooking demonstrations for fellow chefs via NOCHI, the James Beard Foundation, Southern Food & Beverage Museum, and was the adjunct professor for the launch of the Restaurant and Catering Management program at Dillard University.