Category Archives: New Orleans

A Week of Food and Drink in New Orleans

When the waiter at Commander’s Palace told me that the soft shell crabs on the menu in October were fresh and not frozen, I scoffed. Everyone knows that the season for soft shell blue crabs in the Gulf and along […]

Posted in Bistronomic, Cocktails & Libations, Culinary Personalities, Fine Dining, Food and Drink, New Orleans, Pastry, Regional, Restaurants, Slow Food, Southern Food & Cooking, The Southern USA, Top Restaurant Meals, Top Tastes, Traditional Ethnic, Travel, Wine | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Choice Chews in Charleston With Cook It Raw

Two thirty on  a Friday morning is a helluva time to get up for the day, especially when bedtime wasn’t until 11:30 and I awoke to the telephone at 12:30.
I felt like I was on call at the hospital, but […]

Posted in Arizona, Culinary Personalities, Florida, France, Germany, Great Britain, Ireland & Scotland, Las Vegas, LJ Sconzo, Michael Talalaev, New Orleans, New York City, Switzerland, Turkey, Upstate NY, Virginia | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

StarChefs ICC 2012 – The Link: Smoke and Sausage in New Orleans – Bart Bell and Nathanial Zimet

“Man, I am so hungover right now,” groaned Chef Bart Bell of Crescent Pie and Sausage Company to Nathanial Zimet of Boucherie shortly before the start of their hands-on workshop. Zimet responded with a hearty laugh and a nod; both […]

Posted in Bistronomic, Food and Drink, Lucas Sconzo, New Orleans, New York City, Regional, Slow Food, Southern Food & Cooking, Starchefs, Traditional Ethnic | Tagged , , , , , , , , , , , , | Leave a comment

Sunday Photo – Cajun Crawfish Pie

My anesthesia colleague, Spencer Bordelon and his wife, Tressie hail from Louisiana Cajun country not far from Rayne, the home of Hawk’s, a bastion of amazing boiled crawfish and other delights. Both Spencer and Tressie are quite nimble in the […]

Posted in Food and Drink, New Orleans, Photo Posts, Slow Food, Southern Food & Cooking, The Southern USA, Top Tastes, Upstate NY | Tagged , , , , , | Leave a comment

More Art vs. Craft in Cooking: Scott Boswell Opines

I know few chefs who plate more beautifully than Scott Boswell of Stella!and Stanley in New Orleans. Of course, in the world of food that means nothing if the pleasure of eating a dish does not at least match the […]

Posted in Art, Culinary Personalities, Food and Drink, Food Events, New Orleans, New York City, Starchefs, Video | Tagged , , , , , , , | Leave a comment

My Top 25 Restaurant Meals of 2010

This is, of course, a subjective ranking. While great food is the single most important factor, the ranking is a reflection of the overall experience and the significance of that meal to me on a number of levels. The bottom line […]

Posted in California, Food and Drink, New Jersey, New Orleans, New York City, Restaurants, Scandinavia, Slow Food, Southern Food & Cooking | Tagged , | 4 Comments

My Top Five Restaurant Pasta Dishes of 2010

It's in my blood that I love pasta. To me, pasta is one of the most satisfying dishes that I can have. I cook it a lot and I eat it a lot in restaurants. I had plenty of outstanding […]

Posted in Cooking, Food and Drink, Food Events, New Orleans, New York City, Slow Food, Top Restaurant Meals, Top Tastes, Washington, D.C. | Tagged , , , , , , , , , , , , , , | Leave a comment

Gulf Seafood- To Eat or Not To Eat?

I believe that for the foreseeable future, these stocks should be allowed to maintain themselves and recover as best they can.
Continue reading

Posted in Current Affairs, Food and Drink, Musings, New Orleans, Slow Food | Tagged , , , , , , | Leave a comment

Scott Boswell’s Louisiana Part 7: Asian Chili Prawns

In this 7th and final episode of Scott Boswell's Louisiana, Chef Boswell prepares one of his signature dishes: Asian Chili Prawns. This dish combines the bounty of Louisiana – shrimp, with techniques and flavors borrowed from Asia to create a […]

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Scott Boswell’s Louisiana Part 6: From Idea to Plate: Carrot Salad

There's is very little I enjoy more than eating well conceived and well prepared food. I admire anyone who can cook well, whether the cooking is traditional or otherwise, but I particularly enjoy food that is not only delicious and […]

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