Ed Bedford 1:30 p.m., Dec. 4
Over at the Taste of Louisiana cooking demo tent, Louisiana native Jack Gambrell offered a word on jambalaya. (Gambrell was there in his capacity as an instructor for Mesa College's Culinary Arts & Management program, but he's also Chef-Owner at Sixth Avenue Bistro.)
There were samples! The jambalaya was proper comfort food: everything mellow, soft rice, softer chicken, and just enough red and green stuff to keep things from getting boring. A few dashes of Louisiana hot sauce helped to keep out the unseasonal chill in the air.