We were close to New Orleans, so I became fond of the regional style there. At Sea Island, I gained appreciation for unique seafood preparations. My cooking style has been influenced by where I've worked and traveled. Kipp was asked to recommend his favorites. Among appetizers, he suggested the cross-regional Buffalo Style Gulf Coast Shrimp.
Shrimp replaces chicken wings with the traditional bleu cheese dipping sauce.
They are original dishes that have won Kipp top prizes in culinary competitions. Bistro Chopped Salad was inspired by one Kipp had at The Grill Room of the Windsor Court Hotel in New Orleans, La. Into knock offs, he was upfront about getting inspiration for his Andouille Crusted Whitefish from TV Food Network's popular chef Emeril Lagasse. The original is served at restaurant Emeril's in New Orleans. It's served with caramelized onions, grilled apples and light calvados cream sauce.