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Thursday, February 7, 2013
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With his encyclopedic knowledge of finfish and shellfish, particularly varieties native to the Gulf of Mexico, Chef Tenney Flynn of GW Fins is the South's answer to Eric Ripert. Thus, Chef Flynn's fans will bow as his subjects this weekend as he hails as King of the Krewe of Lafcadio, the majestic New Orleans culinary arts parade that will make its second annual roll through the French Quarter on Saturday at 2 p.m. A founding member of the Krewe of Lafcadio, Chef Flynn was chosen for his culinary acumen and philanthropic endeavors. Dressed in royal regalia—including a cape, crown and commanding scepter—he will ride above a mule-drawn float. The Krewe of Lafcadio honors journalist and writer Lafcadio Hearn (1850-1904) who published extensively about New Orleans culture, including an early Creole cookbook about its culinary arts as well as political cartoons about its corruption. The krewe is made up of chefs, restaurant owners and other people in the restaurant industry. The krewe's signature throws are 14-inch wooden cooking spoons. Special Note for Louisiana Kitchen & Culture magazine subscribers. If you are a One-year Charter Subscriber your subscription is about to expire. You should have received a renewal notice via email or snail mail last week; Click to renew or call 504.208.9959 today. The romantic foolishness of Valentine's Day arrives swiftly on the heels of Mardi Gras this year. Those with any gustatory resources left following the ultimate feast that is Mardi Gras have plenty of suitably impressive dining options to choose from throughout the state. In New Orleans' Warehouse District for $85 per couple (plus tax and gratuity) Chef Rene Bajeaux will offer "Valentine’s Day Pour Deux" at his eponymous Rene Bistrot featuring two glasses of French sparkling wine; a choice of Roasted Louisiana Oysters with Truffle Parmesan Crust, or Lump Louisiana Blue Crab Salad with Vine Ripe Tomato & Cognac Coulis; an entree of Beef Tenderloin Chateaubriand for two served with Provencal Tomatoes, Potato Gratin, and Roasted Vegetables that will be carved tableside and served with Béarnaise and Bordelaise sauces; and Coeur D’Amour with Hazelnut Cream, Strawberries and a Chambord-laced Raspberry Coulis. A few miles away in Metairie Chef Glen Hogh of Vega Tapas Café, will offer a Valentine’s Day Aphrodisiac Menu (available Thursday the14th through Saturday the 16th). The lusty six-course menu is $69 per person, ha-ha ( plus tax and gratuity). You and the object of your affection will start the evening with glasses of sparkling Spanish Cava and amuse bouches of Jumbo Lump Crabmeat “Parfait” with Fresh Mangoes and Avocado layered with Tobiko Roe and Honey-Dandelion Vinaigrette. First course options are Maine Lobster Bisque and a ‘Knuckle Sandwich’, or Chilled Asparagus Salad with Goat Cheese and Roasted Red Peppers with Applewood-smoked Bacon-Balsamic Vinaigrette. A Charlotte of Brioche, Caramelized Pears and Walnuts with Stilton Mornay will precede Passionfruit and Grapefruit Sorbet with Cava Glaze. Entree options are Louisiana Red Snapper with Beet Tartare and Baby Leek Risotto over Blood Orange-Vanilla Butter, or Petit Filet or Lamb T-Bones served with Manchego Gratin. The seductive meals with end with White Chocolate Fondue with Candied Cigars, Fruit, and Cakes. Love will also be in the air at Tallulah Crafted Food and Wine Bar in Baton Rouge where guests will be welcomed with Bellinis followed by choices of Crawfish Bisque, Citrus Arugula Salad, or the Julius Caesar Salad. Appetizer options are Scallops with Fried Eggplant, Duck Terrine, or Gnocchi with Crab. The $55 per person dinner will then segue to entree choices of Petite Filet with Barbeque Shrimp, Rainbow Trout in Papillote, Ras El Hanout-Rubbed Grilled Lamb, and Boudin-Stuffed Game Hen before ending lavishly with the Chef’s Sweet Trio. Enjoy this week's recipes, and let us know what's on your mind. Best-
Jyl Benson, Editor in Chief P.S. It's Mardi Gras season and King cakes. If you have a favorite place for King Cakes tell us about it here. |
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Black Drum Filet with OystersIn honor of Chef Tenney's royal rule we offer this dish he created just for us for a culinary demonstration stage a few years ago. Any firm, flaky white fish can be substituted for the drum but please use Gulf fish if it is in any way available to you. |
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Poppy's Seafood GumboPoppy prepared this for Louisiana's own Wynton Marsalis on ABC's Good Morning America this past weekend as a classic example of gumbo. Wynton's response? "Poppy, have mercy!"
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Be My ClementineCreated by Grey Goose Vodka, this refreshing Valentine's cocktail calls for 1 ounce muddled Clementine orange. If you have access to Louisiana satsumas, they would make an ideal substitute. |
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