Surf and Turf Carpaccio: Salmon Gravlax & Beef Carpaccio pounded out and topped with fresh ground black pepper, Sea Salt, Olive Oil and fried Capers. Served with a sald of Frisse and micro mustard as well as bulls blood. Topped with house made shallot pickles and herb vinnagrette.

Chef Beaudin joined four other talented chefs to create delicious food, raise money for charity, and be recognized as one of the top five chefs to watch in 2010.  Louisiana Cookin' magazine celebrated the chefs accomplishments and featured them in the August issue of the magazine.  Congratulations to all who were honored.  Below is a video that showcases Chef Beaudin's thoughts on the night followed by imagery from that evening.

Click HERE to view the photography.

This is Matthew Beaudin cooking at the 2010 Louisiana Seafood Cook-Off.  See the photos here.