Gumbo!
Presented by Chef Paul Prudhomme’s Magic Seasoning Blends
Food Forum: Williams Research Center, 410 Chartres Street
Food Fête: Tricentennial Wing, 520 Royal Street
Registration
HNOC Members: September 22
General public: September 29
A Many-Splendored Stew
Official state dish of Louisiana, enduring metaphor for our cultural melting pot, and pure taste sensation, gumbo is a many-splendored stew. The 2026 Food Forum invites food lovers to explore the rich history and cultural significance of gumbo through a full day of conversation, storytelling, and expert insight.
Headlined by renowned food historian Dr. Jessica B. Harris, this year’s forum will examine the dish’s origins, regional variations, and deep community connections through engaging panel discussions and interactive sessions. From heirloom rice and Gulf seafood to cast-iron pots and treasured family recipes, this forum celebrates gumbo as a living expression of Louisiana’s culinary heritage.
The Food Fête Returns
The day will conclude with a festive Food Fête, where guests can continue the conversation while tasting a variety of gumbos inspired by the traditions explored during the forum. Attendees will sample Creole and Cajun gumbos featuring seafood, chicken and sausage, and even vegetarian options, served with accompaniments such as potato salad, heirloom rice varieties, breads, and regional side dishes. Bringing people together around the table, the Food Fête offers a flavorful celebration of the ingredients, traditions, and shared stories that makes gumbo Louisiana’s most iconic dish.
Registration
The Food Forum will take place from 9:30 a.m. to 5 p.m. at HNOC’s Williams Research Center at 410 Chartres Street. The Food Fête tasting will take place at 520 Royal Street from 5 p.m. to 7 p.m.
Registration opens to HNOC members on September 22 and to the general public on September 29. Not a member? Join today.
Support
The 2026 Food Forum is presented by Chef Paul Prudhomme’s Magic Seasoning Blends.
Explore the Food Forum
Every year, HNOC’s Food Forum brings together historians and practitioners to discuss what we eat (and drink) in Louisiana and how these foods entered and developed in our region’s kitchens. Each forum is developed in collaboration with James Beard award-winning food historian, Dr. Jessica B. Harris.
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