James Beard Foundation Awards and News

Potironne Congratulates 2004 Best Chef, Midwest: 
Paul Kahan, Blackbird Restaurant, Chicago.

Potironne Congratulates 2004 Best Chef, Northwest:
Eric Tanaka, Dahlia Lounge, Seattle.

Potironne Celebrates Chef Scott Boswell’s Recent Winemaker Dinner
Some kids play make believe. Scott Boswell got his kidly kicks making up recipes—and winning the local cooking contests he entered. A Louisiana native and CIA grad, Boswell cooked all over the world before he returned home to open Stella!, for which he won Best New Chef kudos from Tom Fitzmorris in New Orleans Magazine for his creative use of “first class local ingredients in polished concoctions.”

After graduation from cooking school, Boswell worked for mentor Kevin Graham at New Orleans’ renowned Grill Room at the Windsor Court Hotel. He stage-ed under Pascal Morel at the Michelin-starred L’Abbaye de Ste. Croix in Salon de Provence, France, then moved on to the Michelin three-star Enoteca Pinchiorri in Florence, where he befriended Masahiko Kobe (a.k.a. Iron Chef Italian). Back in the States, Boswell returned to the Windsor Court Grill Room, then worked in several restaurants in the Hudson Valley. He expanded his culinary horizons in Tokyo, at Masahiko Kobe’s Restaurant Masa, and at Jean Georges in New York. Next, the avid snowboarder gladly packed his bags to take an executive chef/partner post at The Rainbow Ranch Lodge in Big Sky, Montana. But Boswell was determined to own his own restaurant before his 40th birthday. He returned home to New Orleans to open Stella! on April 4, 2001 weeks shy of his self-imposed deadline. As one Travel + Leisure writer put it, Boswell’s eclectic culinary references “manage to avoid collision, earning Stella! its exclamation point.”

Menu

Cornmeal-Crusted Louisiana Oysters en Brochette with Lemon-Tabasco- Honey Butter

House-Cured Salmon Gravlax Crêpes with Lemon-Chive Aïoli and Salmon Caviar

Prosciutto di Parma and Aged Asiago Gratin

Eberle Chardonnay 2003

Red Abalone with Sea Beans, Enoki Mushrooms, and Spicy Orange-Scented Mirin

Eberle Syrah Rosé 2003

An Asian Tasting :: Atlantic Salmon and Yellowtail Sashimi with Seven Kimchis; Anago Tempura with Spicy Cucumber Salad; Louisiana Oysters on the Half Shell with Ginger-Wasabi Granita

Eberle Mill Road Viognier 2003

Lobster and Oxtail Consommé with Maine Lobster, Lobster Roe Pappardelle, Wood Ear Mushrooms, and Red Miso

Eberle Sangiovese 2002

Pan-Crisped California Squab and Pan-Seared Hudson Valley Foie Gras with Wild Maitake Mushroom– Pancetta Risotto

Eberle Barbera 2002

Black Trumpet–Crusted Veal Tenderloin Medallion with Caramelized Wild Burgundy Snails, Fingerling Potato Confit, and Calvados-Veal Reduction

Eberle Cabernet Sauvignon Reserve 1999

Frozen Ginger–and–Grand Marnier Crème Brûleé with Roasted Pineapple Brochette and Green Tea Ice Cream

Eberle Muscat Canelli 2004