The team at August is working diligently to source and execute the dishes that will feed the ticketed diners for its New Orleans Wine & Food Experience wine dinner.

Day in and day out, executive chef Corey Thomas and his team of 20 work to create dishes for the evolving tasting menu at the BRG Hospitality flagship spot.

But this week, Thomas and his team are pushing aside its usual structure for its NOWFE dinner , which was decided months ago but hasn't been tasted until now.

In a rare opportunity, Thomas welcomed us into the kitchen to see how the sausage or, in this case, the Iberico pork triangoli is made.

Thomas became a chef after working in Alzheimer's research for years after graduating from college. While living out of state as a researcher, Thomas would cook Louisiana c

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