NEW ORLEANS (AP) — Stefani De Palma, an award-winning chef and head of the a team vying to represent the Americas in a French culinary competition in January, knew she wanted her team’s work to feature flavors of her native California. The challenge at the Bocuse d’Or Americas competition this week in New Orleans was to also incorporate regional ingredients from the host city — specifically wild boar, alligator sausage, grits and Gulf of Mexico seafood. Among the results: a corn dog.
“We were really excited to hear that we would be using alligator sausage. And, so, Bradley said, ‘We have to do a corn dog,’ ” De Palma said Thursday as she sat next to Bradley Waddle, the commis chef on Team USA. “So, I’m like, ‘Show me a refined corn dog and let’s work through it.
’ ” Their corn dog features alligator boudin battered in a mixture using buttermilk, ground grits and corn meal. There’s also what DePalma called a “California Celebration of Louisiana shellfish.” “We incorporated beautiful tomatoes, corn, squash, squash blossoms.
So, really, really fun things that really spoke to just the bounty of California,” she said during an Associated Press interview at Emeril’s, the namesake restaurant of celebrity chef Emeril Lagasse. De Palma, 35, gained culinary fame working for Chef William Bradley at Addison in San Diego. She joined the restaurant’s staff in 2008, worked her way up to Chef de Cuisine in 2016 and was part of the team that earned Add.