Well now that you are stuffed to the gils with all that turkey maybe the last thing you want to think about is FOOD! Not here in New Orleans, the restaurant capital of the south. Maybe you are tired of COOKING but not EATING, so why not go out to eat?
You first-time visitors to New Orleans may like to know a few classic restaurants so I have compiled a list from a New Orleans Online press release for your convenience. Things to look for are our local seafood- crawfish, shrimp and oysters in season, po boy sandwiches (hoagies) and anything with hot sauce which you will find on every table next to the ketchup. And don't forget to grab some beignets at Cafe Du Monde before you leave. Mornings are the traditional time to visit before you sight see but anytime is good if you're a fan. However, they are fried donuts with powdered sugar so don't wear black!
From the classic Creole and regional Cajun to nouveau dishes from chefs like Susan Spicer and Emeril Lagasse, along with many Caribbean and Latin ethnic flavors, there is something for every palette down in New Orleans. Christmas season will offer many special dishes and traditions and this year look for bargains as well!
COOL DISHES FROM NEW ORLEANS' HOTTEST CHEFS
New Orleans (June 29, 2001) -- In New Orleans where food is king, chefs are celebrities. They prepare meals influenced by 250-year-old Creole traditions that combine fresh seafood, an abundance of spices, and rich sauces to create flavor like you've never tasted before!
"Food is not something we just do in New Orleans. For some people, food is secondary. For us, it is primary" says Chef Leah Chase, acclaimed chef-owner of Dooky Chase restaurant (2301 Orleans Avenue, 504-821-0600).
Ti Martin and Lally Brennan, managing partners of Commander's Palace (1403 Washington Avenue, 504-899-8221), the internationally acclaimed restaurant in the Garden District, say that New Orleans cuisine is unique because of Louisiana's natural resources and its heritage. Commander's is known for its exemplary service and Victorian setting, and for the creative Creole dishes that come out of the large bustling kitchen, including such signatures as grilled veal chop Tchoupitoulas, crawfish macque choux and roasted Mississippi quail. Sunday jazz brunch is a festive affair, complete with balloons and a strolling jazz trio.
Chef Susan Spicer first gained recognition as executive chef at Le Bistro at Maison de Ville and is now making waves with her restaurants Bayona (430 Dauphine Street, 504-525-4455) and Herbsaint (701 St. Charles Avenue, 504-524-4114). The latter opened in 2000. She is famous for dishes such as smoked venison sausage, sautéed oyster and spinach salad, and boudin-stuffed quail with sweet potato pudding.
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