Should it be called the Holy Trinity? Why no butter? What is a celery vase? Those questions and more are answered in the following videos.
Food historian and cooking instructor, Poppy Tooker and the matriarch of Creole cooking, Leah Chase discuss how to make a proper roux along with other panelist Marcelle Bienvenu and Michaela York before a room full of women chefs in New Orleans.
Since you couldn’t be there I took the liberty of whipping out my trusty point-and-shoot Kodak camera and hit the video button. My cinematic skills are such that Martin Scorsese shouldn’t be concerned about competition at this year’s Academy Awards.