Categories: Market News Date: Jul 18, 2014 Title: Chef Profile: Dan Esses, Three MusesSitting behind a delectable assortment of fresh pastas, food enthusiast Daniel Esses warmly greets passerbyers while showcasing his homemade Gnocchi. When he’s not selling, Esses, of Three Muses, zips through market, picking up Louisiana peaches and creole tomatoes, while chatting up other New Orleans chefs. Esses recently rejoined the Crescent City Farmers Market as a vendor, selling his fresh pasta through Esses Foods, and has been a loyal chef customer for quite some time. In between peddling pasta and browsing the market, Esses took a few minutes to chat with us about crafting seasonally appropriate menus and sourcing local foods. Read on to learn more!
Esses began his “life-time love affair with food” early on as a student at the Natural Gourmet Cookery School in New York. Upon graduation, Esses traveled around the world, creating complex and artful dishes in France and throughout the American West Coast. Yet, as is the case for many Big Easy visitors, New Orlean’s artistic energy prompted Esses to seek out his own place in the city’s renowned restaurant industry. His current venture, Three Muses, embraces NOLA’s creative spirit by pairing scrumptious dishes with live music. Three Muses’ changing menu reflects what’s in season and frequently features Louisiana grown produce. As Esses explains, the best way to communicate the importance of local foods is to “lead by example.”
Once Esses settled into New Orleans, he became a loyal customer at the Crescent City Farmer’s Market. “Being able to interact with farmers and get food fresh and local keeps me coming back.” On occasion, Esses swings by all three markets to pick up fresh local produce, including his favorite juicy fruit, watermelon. This summer, the plethora of produce currently at market has once again sparked Esses’ culinary genius. “I love to be inspired by what I see at market every week.” For fruits, Esses is introducing a watermelon and short rib dish and a sweet panna cotta topped with blueberry compote. For those with a more savory palate, Esses is crafting a moroccan eggplant ravioli and a chilled corn soup.
Crescent City Farmers Market is excited to have vendor/chef Esses at market this summer. Be sure to come out and visit him at our Tuesday and Saturday Markets to support your local food economy while sampling some delectable squid ink fettuccine!