“In France, you go to the bakery. The king cake is right there, under your nose. It’s cooked, ready to go, some of them still warm. Looks beautiful. It’s easy to just grab it from there and consume it. Eat it! Bakeries are there for that. Patisseries. But you see, February, it’s the month of [...]
“In Japan, we eat the golden-fried pork chop, tonkatsu. I don’t make that. I use a soy sauce base that is fruity and sweet, with apple, ginger and honey. This is the secret: Sake! Makes it sweet; makes meat tender. When I’m in a restaurant, I always sit at the bar to see the cook [...]
“I do most of the morning cooking. I’m the breakfast chef. I grew up in New Orleans, Uptown, in the 12th ward, a block off of Louisiana and a block off of Tchoupitoulas. My mom cooked everything. Gumbo, all the traditional New Orleans cuisine; the red beans, the crawfish etouffee. She got down, from the [...]
“I like hot. I like to use Crystal because I’ve experienced it and it’s not too salty. Some hot sauces have their own taste. Men love spice. My Mardi Gras [sauce] is not too hot, where my women are starting to take onto it also. We call it the Mardi Gras sauce because it has [...]
“Painters mix stuff together, and you’ll find a lot of painters who are cooks because it’s an extension of this, instead of colors you’re mixing flavors. I got myself Julia Child’s Mastering the Art of French Cooking, but French cooking is like a mist before the eyes while Italian cooking is like a pat on [...]
Cake Café & Bakery 2440 Chartres St. (504) 943-0010 How often are you here? I’ve been coming steadily for the last four months and I get shrimp and grits every time. Every single time. I’ve tried everything, but I eat shrimp and grits. Do you know some of the people who work behind the counter? [...]
“I have a problem with wine. Once I find a wine I love, well, eventually it goes away. They only make so many cases in a year, so it’s a constant hunt for that next beautiful bottle. I started making cocktails in New Orleans because that’s what everyone wants. Everybody drinks. I got into bartending [...]
“This is my dad’s skillet, and the only thing he left me in his will. He was an English professor, so he didn’t have a lot to leave any of us. I guess he felt that I’d been self-sufficient in life. When I toured with White Zombie I was a vegetarian. I became a vegetarian [...]
“I don’t exactly have a name for this, but I guess we can call it a citrus fruit cocktail. How this came about is, I’ve always liked lemonade, and a few years ago I went through a really bad time, so I was looking online for natural anti-depressants. Citrus fruit was high on the list: [...]
I was born in Natchez. We always ate well because my mother was a great cook. She was one of the first housewives in Natchez to have Julia Child’s Mastering the Art of French Cooking. In fact, I’ve got it here. I got all her books after she passed away in ‘04. Her name was [...]
