Creole Fusion
Welcome to a land of stiff drinks, celebrity chefs, and locals who lift dining out to an art form.
New Orleans’ cuisine is like no other. Since the city’s founding three centuries ago, French, Spanish, Caribbean, and African influences—and, actually, many more—have had a hand in creating the iconic dishes so associated with the Big Easy. There’s no such thing as too many cooks in this multicultural kitchen. New Orleans, in fact, now boasts more unique restaurants than ever before.
Start your journey in this cosmopolitan center, home of the Sazerac cocktail, oysters Rockefeller, and bananas Foster. Here, locals celebrate a week’s end with the much-anticipated Friday Lunch, a lingering repast that’s more event than meal. It often lasts until dinner. Next, explore the nearby suburbs, and then make your way around Lake Pontchartrain to Louisiana’s Northshore, known too for its culinary contributions (think Abita Beer and chef John Besh’s La Provence restaurant). As you explore this trail, you’ll find more than good meals. See why the region and its people have earned a place in the hearts of many.
January 16, 2012
Hot Item » The Foods of Mardi Gras
It’s Carnival in Louisiana, and celebrations are happening all around the state in preparation for the big day—Mardi Gras, or Fat Tuesday, on Feb. 21. Many folks associate Mardi Gras with beads and booze, but there’s so much more to this holiday, including some pretty delicious foods eaten in honor of the occasion.
Crowley native and host of “Cooking Up a Good Life” Chef Patrick Mould celebrates the holiday in Cajun Country, where Mardi Gras takes on a different personality from that of its New ...
December 01, 2011
In the Kitchen With: Pat Gallagher, Chef/Owner, Gallagher’s Grill
Covington, LA
Q: Food is such a huge part of Louisiana's unique culture. What is one of your earliest Louisiana food memories?
A: One of my earliest memories dining out was with my grandfather at Kolb’s Restaurant in New Orleans. I was fascinated with the system of fans and belts that cooled the restaurant.
Q: When and how did you know you wanted to make a career in the restaurant business?
A: I realized it was going to be my career in 1978 when ...
November 01, 2011
Like a Local » Holidays Bring Réveillon Dinners
During the holidays, there’s no better place for festive feasting than the Réveillon dinners of New Orleans. This centuries-old tradition has roots in France, where families would gather for an elaborate meal following midnight mass on Christmas Eve. New Orleans Creoles adopted the custom, and Réveillon (from the French word for “awakening”) was celebrated in homes throughout the city.
Today, New Orleans’ restaurants, including Arnaud’s, Mr. B’s Bistro and Upperline, carry on the tradition ...
November 01, 2011
Hot Item » The Po-boy: Louisiana’s favorite sandwich
Despite its humble origins and name, the po-boy might just be one of Louisiana’s richest culinary treasures. Thankfully, the Oak Street Merchants Association in New Orleans recognized its value and now hosts an annual festival celebrating the beloved sandwich. Here’s what you need to know about the state’s favorite sandwich and the festival that honors it.
Po-boy Provenance: While you can find them served up in every corner of the state, po-boys originated in New Orleans. There’s some ...
June 16, 2011
Hot Item » 3-2-1: Taste off! Ideas for your summer escape.
You deserve a summer vacation, and we’ve got great ideas for a three-day weekend—one that is fun and full of flavor!
Friday: New Orleans
Breakfast: It was 1986 when the Louisiana legislature named the beignet the official state doughnut, so it’s only fitting to start off your trip with a plateful of the fried dough squares dusted with powdered sugar. Café Du Monde (www.cafedumonde.com) in the French Market is the go-to spot for the pastries, first introduced to the region by the Acadians.
...
May 12, 2011
Like a Local » Louisiana Oysters
Among the varied fruits of the sea that come from Louisiana waters, oysters are a favorite of many. These tasty bivalves have a reputation of flaming the fans of love, but they actually do offer health benefits too. For example, oysters are high in zinc, an antioxidant that helps repair cells.
Available year-round, they are at their peak between late November and May. It can be a bittricky to shuck an oyster, but LouisianaSeafood.com has a step-by-step guide for novices. A tip: If, when you tap ...
April 08, 2011
Like a Local » Jazz Fest’s Crawfish Monica
For nearly 30 years, one of the crowd favorites at the annual New Orleans Jazz & Heritage Festival has been Crawfish Monica, a dish that combines crawfish and rotini in a spicy cream sauce. It was created by Kajun Kettle Foods chef Pierre Hilzim and named for his wife. “We noticed that it was one of the most popular dishes at every food show we did,” says Hilzim’s wife, Monica Davidson. “People loved the richness, spiciness, the combination of flavors, and so did their kids!” She says more than ...
April 08, 2011
Chef John Besh Dishes on His New Cooking Show
He’s no stranger to television. New Orleans chef John Besh has appeared on such series as “Iron Chef America” and “Top Chef” and stars in the TLC series “Inedible to Incredible.” But now he’s recently come back home—to the Crescent City studios of WYES—to film the 26-part cooking series “Chef John Besh’s New Orleans.”
Inspired by his 2009 cookbook, “My New Orleans,” the show features personal stories, cooking tips and techniques, and favorite recipes that draw upon Creole classics and ...
March 10, 2011
Hot Item » Spring Means Time for Ponchatoula’s Strawberry Festival
Ponchatoula Strawberry Festival
Festival Facts: This year, the festival will be held April 8–10 at Ponchatoula’s Memorial Park and North Sixth Street. On Friday, carnival rides and food booths open at 4 p.m., with live entertainment kicking off at 5 p.m. At 7 p.m., you can hear the winner of the festival’s “Strawberry Idol” contest.
- In addition to rides and live music, Saturday’s events feature a downtown parade, rolling at 9:30 a.m., and a strawberry auction, where you can ...
February 02, 2011
Must-read: 2011 New Orleans Dining Guide
Let’s be honest: If you’re seeking restaurant suggestions in the Big Easy, there is no shortage of guides or opinionated locals. Before you dig into that full plate, let us save you some time. Here’s the one dining guide you need for your next trip: the 2011 New Orleans Dining Guide by Steven Wells Hicks.
Hicks boils down the breadth of New Orleans’ restaurants to his top 26 picks, ones that will appeal most to, as he says, “the hungry visitor craving an authentic experience.”
Rather ...
February 02, 2011
Mardi Gras 101
Learn the terms and traditions of Louisiana’s biggest party.
Carnival:The season leading up to Lent. Begins 12 days after Christmas on the Epiphany, also known as Twelfth Night or Three Kings’ Day, and lasts until Mardi Gras, a single day.
Courir de Gras:Drawn from centuries-old traditions, Courir de Gras features participants traveling from house to house, traditionally on horseback, begging for all the ingredients for a gumbo to be shared with the community. Costumes conceal their identities ...
January 10, 2011
Dine In » Black-Eyed Pea Battered Shrimp
Chef John Folse (jfolse.com) is known for sharing “a taste of Louisiana” with the rest of the world through his television series, cookbooks, and line of Cajun and Creole products. No doubt fried shrimp, a Louisiana favorite, is a dish he cooks up frequently. This recipe, from Folse’s “Encyclopedia of Cajun and Creole Cuisine,” gives an unexpected twist to the traditional shrimp batter.
Ingredients:
36 (16 to 20 count per pound) shrimp, head-on
¾ cup black-eyed peas, cooked
¼ cup diced onion
1 ...
November 08, 2010
Celebrate “America’s Night Out for Gulf Seafood”
1. Encourage your favorite local restaurant to serve Gulf seafood on Dec. 1. Susan Nash was walking around New York City when she realized that many restaurants had signs in their windows declaring they didn’t serve Gulf seafood. Bothered by their reluctance to serve the seafood even though it has been deemed safe, Nash decided to organize “America’s Night Out for Gulf Seafood” as a way to boost the industry and change perceptions.
She’s hoping more than 150 chefs from around the country will ...
October 11, 2010
Hot Item » Jamie and Jac Hit the Trails
Jamie Wax and Jacquelyn Cole are Louisiana natives who love exploring their home state. The couple is teaming up with Louisiana Culinary Trails to create a travel blog that’s sure to become your go-to guide for planning a weekend getaway around the state. Jamie took a timeout from his travels to share with us a bit more about the blog, tentatively titled Jamie and Jac Hit the Trails.
Blog basics: Over the next few months, Jamie and Jacquelyn will travel each Louisiana Culinary Trail and fill ...
September 08, 2010
Drago’s Seafood Restaurant owner Tommy Cvitanovich’s - refurbished 1970s fire truck
“Every boy growing up has to have a truck, right?” says Tommy Cvitanovich. “I’m still a little boy.”
But his is no ordinary truck. Cvitanovich’s truck is surely the envy of every football-lovin’ boy, girl, man, and woman in the country. The owner of Drago’s Seafood Restaurant, known for their incredible charbroiled oysters, purchased an old Terrytown, Louisiana, fire truck at auction for $2,900. He’s now spent more than $60,000 turning the red engine into a tailgater’s dream come true. “I knew I ...
August 11, 2010
Like a Local: Roux La La
There are several different kinds of roux—blond, medium and dark brown—and the colors vary with the amount of heat and cooking time. “When you make your own roux from scratch, you can control the flavor, consistency and color, which are very important parts of a roux,” says Shonda Zaunbrecher, owner of Frey’s Crawfish House in Jennings. They use a homemade dark roux with their gumbos, and a medium roux with their corn and shrimp bisque and crawfish bisque. The key to a good roux? “Make sure you ...
August 05, 2010
This Weekend! Great American Seafood Cook-Off
Combine tasty domestic seafood with a little healthy competition from up-and-coming and established chefs around the country and you’ve got the Great American Seafood Cook-Off. Held this weekend, Aug. 7 from 11 a.m. to 4:30 p.m., at the New Orleans Morial Convention Center, the event will be hosted by Animal Planet’s Jeff Corwin and Louisiana’s own chef John Folse.
Chefs from at least 14 different states will be cooking on Saturday and closing ceremonies begin at 4:30 p.m. Before the ceremonies, ...
August 05, 2010
Make A NOLA Dinner Date
It’s a good time to be hungry in the Crescent City! Then again, there’s never a bad time to be hungry in New Orleans, a city filled with celebrity chefs, tasty Creole fare, and potent cocktails. But right now the city is hosting two very special culinary events that will please your wallet just as much as your palette.
This month, take part in the We Live to Eat August Dinner Series, sponsored by the Louisiana Restaurant Association Greater New Orleans Chapter. Member restaurants—including Besh ...
July 16, 2010
Dine In: Death in the South Pacific
This cocktail, invented by Washington bartender Evan Martin, is splendid for sipping this summer—despite its dour name. It is so good, in fact, it’s been named the “official cocktail” of this year’s Tales of the Cocktail festival, coming up July 21–25 in New Orleans. Make plans to attend and meet top mixologists, enjoy demonstrations and tastings, and learn all about the art of making drinks (www.talesofthecocktail.com).
Ingredients:
- 0.75 oz. Appleton Estate Extra 12-Year-Old Rum
- 0.75 ...
June 24, 2010
CULINARY Q&A: Dickie Brennan, of New Orleans’ legendary restaurant family
Q: Is there a favorite family tradition you’ve incorporated into your restaurants?
A: The cornerstone of my family’s success is hospitality. We’ve always tried to make diners feel welcome, and one example of this is buying an after-dinner drink for people dining alone. This is a family tradition that has been carried on for generations.
Q: When it comes to your restaurant menus, what is the dish you never tire of?
A: Turtle soup and bananas Foster…what can I say? I was hooked at a young ...
June 24, 2010
BEHIND THE BAR WITH: Chris McMillian.
Chris McMillian serves more than a good mint julep at Bar UnCommon in New Orleans’ Renaissance Pere Marquette. A student of mixology and collector of literature about drinks and drinking, he treats patrons to an intoxicating display, sharing cocktail history and an occasional poetic tribute all while he stirs, pours, and strains.
After 20 years tending bar, he has a knack for creating the right drink, so trust his recommendations. For those, however, seeking the ultimate New Orleans cocktails, he ...
