Press

Crab Shortage at Galatoire's; Pigeon & Prince Preview

February 2016
By: Candice Woo, Eater Nola

Want a preview taste of Pigeon & Prince, the upcoming event space from restaurateurJohn Besh? Its executive chef, Erick Loos, who also heads up Besh Restaurant Group's La Provence, will be giving a cooking demo at the Southern Food and Beverage Museum on Saturday, February 13 from 2 to 3 p.m. Loos will be cooking up slow cooked Two Run Farm lamb and herb pasta ragout and giving out samples while they last. The event is free with museum admission. [Times-Picayune]

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