Haute Plates

What A Country!

Bellegarde makes the best bread in New Orleans. That’s an opinion, of course, and if you can point me to another bakery offering bread for retail sale that approaches their product I’d be very grateful, because I love bread. I went…

Crespelle!

  I think I’ve written before that the first thing I cooked when I had access to a kitchen after Katrina was crepes. I still have no idea why that’s what I decided to cook, but there you are.  Conventional…

Red Beans

  When I was a kid, my school cafeteria served red beans with sausage every Monday. I wasn’t crazy about the beans, but to this day I have a weakness for the sort of sausage that, like laws, one would…

Memorial for Rene Bajeux and Mango House Popup

I wrote a while back about the death of Rene Bajeux, and promised to follow up when I learned more about arrangements. There will be a memorial service on Oct. 9 at Patrick’s Bar Vin, and there is a GoFundMe page set…

Cooking for Visitors

A friend sent me an email last month alerting me that he was planning on surprising his wife with a visit to New Orleans at the end of September. He asked me for some recommendations and hoped that we could…

Catering

I attended the 25th anniversary of Joel Catering at Il Mercato on Wednesday evening. It was pretty sweet.  I should note at the outset that I’ve known Joel for a while and consider him a friend. I’ve certainly written about him in…

The Shape that I am In

  I was reminded of TV dinners recently. I’m talking about the Swanson-brand type – a tin tray with several compartments and a thin piece of foil on top. You popped the things into a preheated oven and thereafter the…

What, Again?

I got started writing about food on a personal website called "Appetites" in 2000 or possibly 2001. It was a time when there were so few “food blogs” that most of us had what’s called a “blogroll” on our sites.…

New Director at the LRA Education Foundation

The Louisiana Restaurant Association recently announced that Julie Talbot would be taking the position of executive director of its Education Foundation. I’ve known Julie for quite a while. Over the last ten or so year’s she’s been a constant presence at…

Cooking Gear and Where to Buy It

I have written before that I am a fan of Caire Hotel and Restaurant Supply. If I were forced to restock my kitchen entirely, I suspect I would buy most of the contents from Caire. I might pick up a high-end…

Waste Not, Want… A lot

I read an article not long ago that addressed food waste. We undoubtedly throw a lot of food away that we should be eating, and we certainly also aren’t using our resources as efficiently as we could. Raising cows for…

Shake Shack and Poor Boys

Many years ago I had the opportunity to meet Danny Meyer. I had planned a trip to visit a client in New York, and mentioned my travel to a friend and fairly well-known food writer/blogger based in the Big Apple…

Anthony Bourdain

I recall a time a number of years ago when I thought maybe Anthony Bourdain had jumped the shark. His sarcastic approach to reportage began to wear a little thin for me, but I continued to watch his shows, and…

Food Safety

I read an article recently that addressed when you should wash your food. I agree with most of the advice – wash anything you’re going to eat raw, and I rinse rice, grains and beans before cooking. The latter has more…

Tomatoes

I have had mixed luck growing tomatoes over the years. When I first started, I tried growing them in pots, and largely succeeded only in nurturing a host of inchworms and caterpillars. I think I got two tomatoes that year,…

Pairings

I like to think of myself as a keen observer of humans. I have had the opportunity to observe chef Chris DeBarr for a number of years, sometimes quite closely. I find him to be one of the more interesting…

Ramen News and Lawns

Ramen may be giving poke a run for its money where new restaurant openings are concerned. In recent months, Momo Ramen and Poke took over the space that was occupied for many years by O’Henry’s; the Little Tokyo folks opened an Izakaya-style…

Somber News

When I was a younger man, my friends and I regularly ate at a restaurant in Fat City called Crazy Johnnie’s. There were two primary reasons: good steaks and low prices. The fact that one of my friends had a…

The Next Trend

Poke is all the rage at the moment, and for good reason. It’s food that can be competently made in a fast-casual setting, it’s generally good for you and it’s sure as hell better than most of the alternatives. But…

Fish!

  I read an interesting article recently about how to ethically kill fish. The typical method is asphyxiation – put a fish into a cooler full of ice and it will eventually suffocate. Whether this is painful for the fish is,…

Things of Which You Should Be Aware

  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,…

Marketing!

By now you have no doubt heard of the “personalized nutrition coach powered by DNA” called “Nutria.”  It is a “collaboration” with Lean Cuisine, and purports to create a personalized nutrition plan based on your genes. The idea is that…

Ode to a V-Slicer

Canapés I Have Known and Loved and Canapés I Have Met, But Did Not Call

Hogs for the Cause

Hogs for the Cause is back for 2018, and as expected it is bigger and promises to be better than ever. I have written about Hogs for the Cause from its inception as a small pig-roast at the Fly. I am…

My Birthday

  I had a lovely birthday yesterday. I woke around 4:00 a.m. and could not go back to sleep, but that problem was moot when the plumbers called at 7:30 a.m. to say they were on their way to fix…

Family Recipes

  I was reading an article yesterday about the “dirty little secret” that a lot of family recipes we think are ancient in fact originated from labels printed on food products in the 1950s. I wasn’t aware it was a secret.…