Haute Plates - October 2013

A Halloween Stew and Poppy Tooker's Latest

I cannot remember the last time the temperature was below 80 on Halloween. Granted, my memory sucks, but I'm 43, or possibly 44, and that's a long time in dog years. It's a pretty long time regardless of your species.…

Cooking from Books: The Latest from John Besh

I used to collect cookbooks. Once a week I'd go to a bookstore and see what was new or what was on sale. It wasn't healthy, really. I ended up with a few hundred of the things. I have some…

The Latest from Thrive Foods and a Few Words on Meat

When I first talked to Peter Menge about Thrive Foods, he told me that the plan was to stock prepared foods at multiple locations around the city. Thrive weathered a few storms over the last six months or so, but…

Top Chefs And Top Dogs

Season 11 of Top Chef is based in New Orleans. Two local chefs participated. I don't know what happened or who won, but I like the show generally, and you should watch it despite the fact that the companies who…

A Food Blogger’s Thoughts on Food Blogging

One of the funniest things I've read recently was in a USA Today article that came out on Sept. 26. The piece was perhaps the 10,000th New Orleans has “more restaurants post-Katrina” article written in the past few years, but…