Food News

A More Pleasant Pheasant

Broussard’s Executive Chef Guy Rienbolt shares a recipe for Slow Roasted Pheasant with Braised Chestnut and Red Cabbage and Foie Gras Cream Sauce.

November Restaurant Updates

Restaurant August is chef John Besh’s flagship restaurant and one of the best restaurants in New Orleans. It is a place where inventive, delicious food is served in an elegant setting. Until recently the brain behind most of that food…

DINING GUIDE

        One Night Only Oyster Dinner at RioMar RioMar, 800 South Peters St., 525-3474, RioMarSeafood.com On Fri., Nov. 1, RioMar, a Warehouse District Latin seafood restaurant, will be kicking off oyster season with a one-night-only oyster dinner.…

Chef Al Mahfouz and his Redfish Dupuy

Al Mahfouz’s career as a chef has taken him all over Louisiana  – and beyond. A native of Lake Charles, he began his restaurant career in Baton Rouge under the guidance of Jake Staples of Bob & Jake’s and The…

5 Creative Hors d’Oeuvres To Make

I recently went to a gathering of old college buddies. Reunions often turn out to be curious in the unexpected and unpredictable ways many of us have changed over the years. But in this case, my puzzlement was caused by…

Comforting and Cozy Restaurants

In fall, comforting meals served in cozy environments just seem to fit the season. Scattered around Uptown are several places that satisfy this urge, among them Dick & Jenny’s and Martinique Bistro. Both are owned by business partners Kelly Barker…

Send Us Your "Lost Recipe"

We're looking for the "Lost Recipes of Acadiana" to put in the December/January issue of Acadiana Profile Magazine. Got a great recipe you think our readers might enjoy? Send it in! All recipes must be emailed to recipes@acadianaprofile.com by Nov.…

Recipes: Pecan Treats

This morning the noise caused by pecans bouncing on the tin roof of my office sounded like I was being blasted by machine guns. Not only were the squirrels having a hey-day, but there was a stiff breeze, signaling a…

Recipe: A Better Boudin

Chef de Cuisine David Slater fills us up with Boudin Sausage with Beer Braised Onions, served with Southern Cooked Greens, Coarse Grain Mustard and Emeril’s Homemade Worcestershire Sauce.   Boudin Sausage with Beer Braised Onions, served with Southern Cooked Greens,…

Recipe: Just Beet It

Beets: They’re just as rich in flavor as they are in color. Roast ’em and toss ’em with zesty oranges, savory onions and crunchy hazelnuts, and the nutrient-heavy root takes center stage in a light yet hearty salad. So if…

DINING GUIDE

Coup De Chef at Creole Grille Jeff’s Creole Grille, 5241 Veterans Blvd., Metairie, 889-7992 Jeff Smith, chef for three years at The Creole Grille & Bar on Veterans Boulevard, has just bought the restaurant with his family. As well as…

In Search of a Seafood King: Louisiana Seafood Cook-Off

You may have noticed that cooking competitions are all the rage. You can’t turn on the television without stumbling across a group of chefs trying to out-do one another in some context. In Louisiana, we add a local spin to…

Cocktail Recipe: ‘‘Tales’’ Is Very Cool

The headline tells the truth, but it isn’t something you expect to find in July in New Orleans. Staying cool in that month in this place is a challenge of the highest order. But the annual Tales of the Cocktail…