Ryan Prewitt of New Orleans’ Peche Seafood Grill, which last year bagged James Beard Foundation awards for Best New Restaurant and Best Chef South, is accustomed to working with ingredients familiar to the Lowcountry: He’s thinking about including a seafood stew and shrimp in his upcoming L’Atelier de Le Creuset cooking demonstration.
But Prewitt says the larder overlap isn’t exact. In New Orleans, pre-shucked oysters are common, so chefs can develop dishes without worrying about the labor required to free the starring shellfish.
In Charleston, by contrast, “you’re going to be thoughtful about (using oysters), for sure.”
Prewitt adds that the widespread availability and popularity of oysters packaged in plastic jars has also influenced home cooking in New Orleans; rugged dishes such as oyster casserole are more common there.
Still, Prewitt says of the Crescent City, “we have our refined side.”
That’s the side likely to be showcased at Prewitt’s Feb. 4 appearance. The 6 p.m.-8 p.m. session, which includes tastings and wine pairings, is priced at $50. For tickets or more information, visit lecreuset.eventbrite.com.