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Chef Mathew Scott’s New Orleans Cuisine

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Courses and workshops
Tags: cooking

May 4, 2024 | from 11:00 a.m. to 2:00 p.m.

€ Prior registration required

American chef Mathew Scott lands in the La Térmica Cooking Classroom to share some of the most outstanding recipes from his book ‘NOLA. New Orleans Cuisine’, which is a gastronomic journey to the cradle of jazz. In this very interesting document published by the Malaga publishing house Col&Col, the chef collects more than 80 recipes to turn any moment into a New Orleans party. In the south of the United States lies one of the most fascinating culinary destinations in the world: NOLA (New Orleans, Louisiana), the result of the confluence of great cultures during the colonial era. NOLA is a tour of Cajun, Creole, soul, southern cuisine and typical of the city known worldwide as the Big Easy and the main port of the Mississippi River. A journey in which more than 80 recipes are intertwined with the history of New Orleans and its cultural anecdotes.

Beyond the recipes, the author talks about the history of New Orleans, its sociocultural influences, his love of jazz and cinema, as well as literary references that reflect the city’s impressive culture. The reader will also learn up close about some of the most important American holidays, such as the Super Bowl with its essential chicken wings, as well as other celebrations characteristic of New Orleans such as Mardi Gras and po’boys.

In his first workshop in Malaga, Mathew Scott will reveal the secrets of three of his favorite recipes from his book:

Fried green tomatoes with remoulade sauce

Fried green tomatoes began to be made throughout the southern United States at the end of summer to take advantage of the fruits before the arrival of cold weather. In New Orleans, in the 80s, chef Paul Prudhomme had the brilliant idea of ​​seasoning some prawns marinated in a remoulade sauce, giving birth to this dish.

Summer Seafood and Okra Gumbo

This is the best known gumbo. It’s typical to eat gumbo on Fridays in New Orleans, just as we have stewed red beans for lunch on Mondays. Traditions.

Chicken and pork jambalaya

Jambalaya is a dish that we all know in Louisiana and, depending on where you come from, it is prepared in one way or another. In the Cajun part, it is darker, more toasty and with less tomato than in the city of New Orleans.

Matthew Scott was born and raised in New Orleans, a city considered the cradle of jazz and recognized for its heterogeneous cultural identity resulting from the colonial era. An architect by training and a cook by vocation, after traveling to Paris and Madrid during his years as a student, he felt the call of the kitchen and dedicated himself completely to cooking. His desire to learn took him to different schools and restaurants, but it was not until his stay at the Bayona restaurant in New Orleans, with chef Susan Spice, that he ventured to start his own project.

This is how Gumbo was born, the restaurant he has led for almost two decades in the eclectic Malasaña neighborhood in Madrid. Artists, intellectuals, aristocrats and even the current kings of Spain have passed through its room in search of that traditional cuisine where the cultural exchange between Europe and the United States can be appreciated. Throughout these years, Scott has maintained the spirit of New Orleans both in the menu and in the atmosphere of the establishment and his team.

After the pandemic, the chef decided to put an end to this stage and say goodbye to Gumbo to dedicate himself to the development of his first book, NOLA. New Orleans cuisinein which he addresses the city’s gastronomic culture through almost a hundred recipes and his own experience as a native.


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