In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Dean Berthelot from Ray's in the City prepares oysters rockerfeller and crawfish etouffee.

Click here for Chef Dean Berthelot's Profile

Rockefeller Stuffing

2 strips bacon
1 ea shallot
1/2 tsp garlic minced
1/4 ea Yellow Onion
2 oz Pernod
8 oz Fresh Spinach
1 cup reduced heavy cream
1/4 cup grated parmesan cheese
1/8 tsp salt