Chef Haley Bittermann, Queen of Mardi Gras

by Stuart Reb Donald
Long Live The Queen
New Orleans Chef Haley Bittermann Brings Crescent City Flavors to Rockefeller Center

It’s Carnival time, y’all, and the celebrations have begun for all the Mardi Gras revelry.  New Orleans chef Haley Bittermann will bring the festivities to the Today Show kitchen on Fat Tuesday, March 8, as she demonstrates Crescent City classics –with all the fixins! Tune in Tuesday during the program’s fourth hour (10-11 AM ET) to start your day with some N’awlins flair.  In her first appearance on the morning show, Bittermann will treat the crew on the Today Show to some New Orleans style BBQ Shrimp and a big pot of Shrimp and Sausage (or Andouille) Jambalaya, before sweetening the morning with Double Chocolate Bread Pudding and, of course, some King Cake, then all together now – dance the second line to sounds of the Mardi Gras Mambo.

Chef Haley Bittermann has been working in the kitchens of New Orleans’ for more than 20 years. Executive Chef for The Ralph Brennan Restaurant Group, Bittermann has worked with Ralph’s on the Park, Red Fish Grill, Jazz Kitchen, and the upcoming "cafe b"  and Heritage Grill restaurants.  As Executive Chef at BACCO, Bittermann's cooking earned a “Four Bean” rating from The Times-Picayune, as well as being named one of New Orleans’ Best Italian and Most Romantic Restaurants from Zagat, and a “Top Ten Taste” by Southern Living.

In addition to her time in the kitchen, Bittermann is a passionate voice for New Orleans cuisine. She has cooked for two United States Presidents (Bill Clinton and George W. Bush). She was selected by The Louisiana State Office of Tourism to represent Louisiana cooking to national media outlets, and has also represented Louisiana on several envoys to Canada – including a dinner at the United States Ambassador to Canada’s residence.  She also spearheaded the recipes for Ralph Brennan's New Orleans Seafood Cookbook (2009), the award winning and definitive guide to preparing New Orleans Seafood.  
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