If March was just as much of a blur for you as it was for me, and you are in the mood to celebrate Easter Week with a different menu, check out Chef Hunter Davis’s Corned Beef and Cabbage. He sent me this recipe via email for St. Patrick’s Day, but I missed it because…
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Chef Spotlight: Giovanni (Gio) Filippone of Vue on 30a If you are seeking a sophisticated yet laid back atmosphere to nibble on tapas while sipping on a glass of wine, thirsting for a craft cocktail at the bar after a busy day, or wanting to dive into a four or five course chefs tasting, then…
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Chef de Cuisine, Chef Tommy LeMasters of Brotula’s Seafood House & Steamer, began his career in the restaurant business at an early age. Starting out as a dishwasher at the age of nine in his stepfather’s restaurant, LeMasters knew he wanted to be in the family business. While in high school LeMasters worked under Chef…
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(Scroll to the bottom to enter the Le Creuset giveaway) Sweet Cedar Key Littleneck Clams are one of my favorite bivalves to cook, and steaming them is so easy to do. They pop open, so there is no shucking involved, and tossed with pasta or served with a flavorful broth, they are a delight to…
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The farm to table movement is nothing new, but when chefs like Phil McDonald get creative, innovative menu items aren’t the only things sprouting at the restaurant; ideas and edible gardens are too. McDonald says, “It’s all about keeping it fresh. Our philosophy is not to cook anything too much. We try to incorporate seasonal…
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Just like many argue about what ingredients constitute the best Cajun versus Creole Gumbo, paella aficionados in the know are often in dispute about what to use in Spain’s most authentic dish, as the ways of making paella are as many and varied as the people who cook it. My money is on Juan Ten,…
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Mardi Gras parading is tough work: Grueling hours sipping adult beverages at Mardi Gras balls and parades. You need lots of energy to fuel the bead-tossing and catching. Red beans and rice is the New Orleans staple of choice to get you through the day. Here is a great recipe from the files of…
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