Chef John Besh's world-class, award-winning cuisine springs from his deep roots in the rich food culture of South Louisiana. CHEF JOHN BESH'S NEW ORLEANS pays tribute and celebrates the food he loved growing up on the bayous, refined during his years of study in the United States and Europe, and brought back to his native New Orleans, where his restaurants remain indelible parts of the culinary scene. CHEF JOHN BESH'S NEW ORLEANS offers Big Easy classics along with contemporary dishes for a rich combination of cooking technique, food history and personal memories from the chef's childhood. Each half-hour episode draws from Chef Besh's James Beard-nominated cookbook, My New Orleans: 200 of My Favorite Recipes and Stories from My Hometown. Featured dishes include: jalapeño cheese grits, green onion shrimp gravy, fried oyster salad, crawfish etouffee, Creole matzo ball soup, blood orange crème brulee, soft-shell shrimp with sweet chili sauce, trout almandine, Bourbon pecan pie, gnocchi with crab and truffle, pan-roasted lemonfish with ginger-pea risotto, grilled watermelon, tomato and goat cheese salad, quail gumbo and a brown butter fig tarte.