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Apr 26, 201810:52 AM
Haute Plates

Our weekly blog on the New Orleans fine dining scene

Things of Which You Should Be Aware

threebridges.com

 

Tito’s Ceviche & Pisco is open for lunch. That’s been true for some time, but it had escaped my notice and perhaps yours, as well. Thus, I mention it. Lunch runs from 11:30 a.m. to 3 p.m. during the week, and you can follow the link for more.

Alon Shaya’s new restaurant, Saba, will open next week at the corner of Magazine and Nashville. It replaces Kenton’s. I ran into Alon Shaya the other day, because that is how cool I am, and he said they’d be doing brunch as well as lunch and dinner. I am looking forward to checking it out.  

It occurred to me that if I could go back in time, I could take a high-resolution photograph of my naked torso in 1990 and use image-editing software to make a current image of appear much younger. It also occurred to me that I would be terrible at time travel.

I don’t know why anyone has a problem with the new techniques people are coming up with for cooking crawfish. I know that David Chang guy said some silly things, but I think he meant well overall, and beyond that, there are always going to be new approaches to traditional methods. Sometimes the new approach supersedes the old, sometimes they coexist, and sometimes the new approach turns out to be a turd. My bet is that Viet-Cajun crawfish coexists going forward.

Sometimes I get emails from people trying to convince me to promote some product or service. Infrequently I delve and find something worth writing about, and when that happens, I disclose anything I’ve been given. Sometimes, though, I get emails offering me things with an explicit quid pro quo.

I have no idea whatsoever whether “Three Bridges” pasta is any good. It is, I am told, a “chef-crafted pasta, sauce and meal brand that makes clean eating easy.” That makes me slightly uneasy to type, but I think perhaps I am not the target demographic for Three Bridges, which from my very brief perusal of the website looks terrible.

Normally when I get links to websites I find uninteresting I don’t mention it, because you are on your own with/re: finding uninteresting websites. But in this instance, there was more. In addition to asking me to write about the uninteresting-looking food on the uninteresting-looking website, these folks said that as “a token of our gratitude for enjoying our campaign,” I’d receive an “18 piece silicone cooking utensil set – a must have for every kitchen!”

My first thought was that I don’t know who I’ve been fooling with my kitchen, but I’d better get me some silicone cooking utensils in there pretty fast if I don’t want the neighbors to look askance at me. My second thought, though, was that I don’t want silicone cooking utensils and thirdly if I’m going to sell myself, I’m going to need a lot more than an 18 piece silicone cooking utensil set.

Call me arrogant, but I think I could demand 20 pieces at the very least.

As I was considering my response to the email, (I went with “Nope.”) I read on, and it turns out that to receive even the lowly 18 piece silicone cooking utensil set I would have to do the following:

  • Write a blog post telling your readers about how Three Bridges makes it easy to cook every day
  • Include a link to the Three Bridges website: www.threebridges.com
  • Share your post on your social media channels (don't forget to follow us @ThreeBridgesUSA)

The best part is that I don’t even have to write the blog post! The publicist who emailed me said, “If you’d like to participate, please respond back with your mailing address no later than April 30, as space is limited. Once I hear from you, I will send over suggested language for your post.”

I do not think this is the language they would have suggested.

 

 

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Haute Plates

Our weekly blog on the New Orleans fine dining scene

about

Robert D. Peyton was born at Ochsner Hospital and, apart from four years in Tennessee for college and three years in Baton Rouge for law school, has lived in New Orleans his entire life. He is a strong believer in the importance of food to our local culture and in the importance of our local food culture, generally. He has practiced law since 1994, and began writing about food on his website, www.appetites.us, in 1999. He mainly wrote about partying that year, obviously.

In 2006, New Orleans Magazine named Appetites the best food blog in New Orleans. The choice was made relatively easy due to the fact that Appetites was, at the time, the only food blog in New Orleans.

He began writing the Restaurant Insider column for New Orleans Magazine in 2007 and has been published in St. Charles Avenue, Louisiana Life and New Orleans Homes and Lifestyles magazines. He is the only person he knows personally who has been interviewed in GQ magazine, albeit for calling Alan Richman a nasty name. He is not proud of that, incidentally. (Yes, he is.)

Robert’s maternal grandmother is responsible for his love of good food, and he has never since had fried chicken or homemade biscuits as good as hers. He developed his curiosity about restaurant cooking in part from the venerable PBS cooking show "Great Chefs" and has an extensive collection of cookbooks, many of which do not require coloring, and some of which have not been defaced.

Robert lives in Mid-City with his wife Eve and their three children, and is fond of receiving comments and emails. Please humor him.

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