Galliano grew up eating a variety of good food. He spent time in Mississippi at his maternal grandparents' fish camp, where it was all about fish fries and huge country breakfasts complemented with fig preserves and scuppernog jelly, made from fruit picked by the kids. His dad's Sicilian and New Orleans heritage brought a mix of local favorites like tasso along with Aunt Mary's stuffed artichokes. He learned the perks of local food early and continues that education.Galliano also worked at two of New Orleans' most famous restaurants, John Besh's Restaurant August and Commander's Palace.
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