July 26, 2015
By: Todd A. Price, Nola.com
"It's stuff that I grew up on, stuff that I'm proud of coming from Charleston and living in New Orleans," Fields said. "It's a true definition of what our farmers and food producers get from Louisiana and get from the South."
Fields makes the desserts for all of Besh's restaurants, except Domenica, where White handles the breads and sweets.
Willa Jean, Fields said, also celebrates the bread that White bakes.
"Bread is truly the foundation of inspiration in the space," Fields said. "Lisa does her thing, and she does it brilliantly."