Ash Wednesday at Shaya
An almost vegetarian lunch at Alon Shaya’s newest restaurant, Shaya, serving vibrant Israeli cuisine.
read moreMeet Alon Shaya
Meet Alon Shaya, who happens to be having a great year. Now, I’m looking back 10 years, when he and John Besh re-entered New Orleans right after the storm.
read moreChatting with Chef Jason Giles of Monterey’s Portola Hotel
A chat with Chef Jason Giles of the Portola Hotel on beer and food pairing, sustainable seafood and a few other things.
read moreSitting Down with John Besh-Part 4-Continuing the Traditions and Moving Forward
Chef John Besh shares his thoughts on the value of New Orleans, its cuisine and restaurants.
read moreSitting Down with John Besh-Part 3- Louisiana Locally Sourced and Recipe for Blackfish with Sweet Corn and Caviar
John Besh shares on sourcing locally in southern Louisiana, and a recipe for his Louisiana Blackfish with Sweet Corn and Caviar.
read moreSitting Down with John Besh-Part 2-The Diverse Richness of New Orleans Cuisine plus a Recipe and Contest
John Besh displays his passion for food as we chat about the rich diversity of New Orleans cuisine-plus recipe for Crabmeat and Shrimp Stuffed Artichoke and a contest to win his newest cookbook.
read moreSitting Down with John Besh: Part 1-Syrena and Café Reconcile
After feasting on an incredible lunch last August at Restaurant August, I sat down to chat with Chef John Besh. He started out by sharing a favorite project, Cafe Reconcile, with me.
read moreSuzanne Goin and I Chat on the Fine Art of Menu Planning
Planning a well balanced menu is a very specific skill, and vital aspect to catering, and party planning.
Join me, for my recent chat with Suzanne Goin, on the menu selection process.
