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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 here 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 is a partner at the law firm Christovich & Kearney LLP and began writing about food on his Web site, www.appetites.us, in 1997. That is approximately 72 Internet years, for anyone counting.
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.
Robert has gills, but they are nonfunctional.
He began writing the Restaurant Insider column for New Orleans Magazine in 2007 and has been published in St. Charles Avenue magazine and on the Web site www.slashfood.com. He is the only person he knows who has been interviewed in GQ magazine, albeit for calling Alan Richman a penis. 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.
Robert once ate an entire goat, but it was very small, and he didn’t feel too good about it afterward. He did, however, feel better than the goat.
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.
Certain parts of the above are exaggerations, but one thing is true: Robert appreciates your comments and e-mails, so keep them coming.
If you find that you need a more constant source of Robert in your life, you can follow him on Twitter.
Recent Posts
- Food, Drink and Music on Frenchmen | Comments: 0
- New Wine Bar Spreads Its Roots | Comments: 4
- The Roosevelt Hotel’s Sazerac Restaurant | Comments: 1
- Rambling on Camp Street | Comments: 0
- A Little Bucktown in Fat City | Comments: 0
- The Corner Grocery | Comments: 3
- Fried Catfish is High-Eating, Too | Comments: 1
- Rare Cuts and How to Cook Them | Comments: 0
- The Little Morocco That Could | Comments: 4
- Culinary Studies at Delgado | Comments: 0
Archives
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- March 2010
- February 2010
- January 2010
- December 2009
Reader Comments:
I am very excited to read your blog. I want to encourage to write even if I don't always comment. Having lived in New Orleans for 8 years and been gone for more than that I have to live through my friends and whatever comments or news blurbs I can scout out. I will read your articles and try to visit some of your recommendations on my JetBlue excusions to the big easy -- which never are as many as I would like. Good luck and bon appetit.
I am eager to read your blog. I am in Atlanta currently but my number one mission in life is to move to New Orleans. Any job oppotunities, I am all ears! I visit often in the mean time and nothing better than going to new (and old) restaurants. PLannig a trip in about a month, so get busy with the reveiws! :-)
Congratulations on your new blog! Quite a fun thing to do, eat great food and comment on it. I understand about the fragile ego also. No dark closets please :) LOL.
I'd like to take a minute to make a comment on your slightly flippant remark about Chef Corwell being at least "capable" of producing outstanding food.
He is a more than "capable" chef. He has lifelong trained and studied his craft. He further is one of 60 +/- Certified Master Chefs in the States. Many make that claim but are not actually the real deal. He is the real thing.
At some point he will need a day off and someone much less trained may not make quite that same dish, they may be a little off. It is their turn to get trained and crafted so they too can live thier dream of being a highy skilled and passionate chef. Let me ask you, does a great attorney become one on a wish and a dream? Or is it crafted, skilled, highly educated and thoughtful work that leads him to be superior to the rest.Chef Corwell's job will be in producing outstanding food as well as training his staff to be great culinarians. But at some point he has to let them have a go.
I wish Jimmy Corwell, CMC, the very best in his endeavor in New Orleans, as I wish you the utmost joy in eating around town and writing about it.
And aren't you fortunate that you get to eat such outstanding food anytime!!!
I was there Sunday night. The food was SUPERB!I had tastings of every item on the menu, specially created for me and I found each dish to be focused,very thoughtful with great and balanced flavor profiles. The Seared Fois Gras was perfection as was every dish I had. Sadly, I had no room left for dessert.
Congratulations Le Foret!
Robert, I wish you both the best!
Beachtoes, thanks for the comment. I'm coming out of my closet momentarily to respond. I certainly didn't mean my comment about Chef Corwell's capability to be flippant, and I'm sorry it came out that way. What I was trying to express was that, while the restaurant has only been open a short time, my meal demonstrated that Corwell can do some really great stuff. Time will tell whether he can keep up the level of cooking I've experienced twice not, but I'm with you - I think he will. There are folks who will tell you not to visit a restaurant until it's been open for some period of time; I'm not one of them. It's true that a restaurant's opening weeks and months are a time for it to work out kinks with the menu and the service, but on the two visits I've made to Le Foret, I have yet to find any kinks.
Thanks again for the comment,
Robert
Thanks Robert. I agree with your last comment that it does take time to build a team and work out kinks. I think the young team at Le Foret should be incredibly proud of all of the hard work they have done on such a short time.
I have not been as fortunate as you and have only eaten there once, but got to sample everything on the menu and it was all excellent. I wish them the best success and will return when I am back in town.
Love the new article. Enjoy all the food :)
Best Wishes.