This week’s recipe comes from our sister publication St. Charles Avenue Magazine. You can pick up your copy at over 300 locations around town or subscribe for home delivery for only $17 a year by calling (504) 828-1380.
Iris Chef Ian Schnoebelen creates a savory summer menu. Visit them at 8115 Jeannette St., 862-5848.
Appetizer: Veal sweetbreads with grilled spring onions and sage and mushroom jus
Entree: Sautéed lemon fish with plantain rice and cucumber-mint salad
Dessert: Red-wine poached peaches with crème fraiche and brandy