Christmas Eve, 2012

Next Monday, December 24, we continue our tradition of offering a Creole Reveillon dinner in the true spirit of New Orleans holiday dining. Through most of the 19th century, Reveillons were held in the homes of the French Quarter’s Creole population, when churchgoers would arrive home after midnight mass famished, ready to break the pre-communion […]

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Huckleberry Jelly Roll, Candied Hickory Nuts, Honeysuckle Ice Cream, Chicory

This past weekend I had the priviledge to cook a collaborative dinner at Stella’s Southern Bistro with Chef/Owner Jason Scholtz and Edward Lee of 610 Magnolia in Louisville. It was an inspiring pair to work with, so for dessert I wanted to create something uniquely Southern but that also played with my childhood experiences in […]

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Biscuits with Debris Gravy

Most people are probably familiar with debris gravy as the stuff you see in po boy shops, slathered on roast beef or turkey po boys, usually a beef gravy base with ends, pieces, and trimmings from turkeys, hams, and roast beef thrown in. This is good stuff, but before there was the po boy shop […]

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