catering

The most common question I get from my clients is, “what is the difference between Cajun and Creole?”  The short answer is Cajun is more of a country style of cooking whereas Creole is more of a refined, city style of cooking.  In 1755, the original inhabitants of L’Acadie, now known as Nova Scotia, were […]

A recipe from the chef: who would have thought that Remoulade Sauce can be found on frites in Belgium, roast beef sammies in Denmark, hot dogs in Iceland and most lovingly, on all forms of  seafood in Southern Louisiana? The folks in Amsterdam can also appreciate this treat on seafood too!  I find that this […]

Every time I step into my, or a clients kitchen, I consider it therapy time.  But this past time, that therapy took on a whole new meaning.  I had the privilege to cook for a number of widows of our fallen soldiers.  Now, I read quite a bit about the second World War as well […]

Recently, my friend’s mother passed away.  She was a home cook that could hold her own against any culinarian in the Crescent City, professional or otherwise.  Having been a collector of new and old culinary knives, I asked my friend if she would mind if I could have one of her knives to add to […]