Browsing: Food & Dining

There is no doubt that the visual component of dining can have a big impact on what we think about the food that is presented to us. Some experts tell us its influence can be as high as 50 percent of the process of forming an opinion.

Chef Sean Brock likes to talk about Southern micro food cultures. To those that are less informed, Southern cooking has a specific meaning, as if the South was a single culture, with common and shared foodways.

Are you looking for an alternative to the traditional holiday turkey this year?

If you want to pick a fight on the Coast, express your opinion on the best po’boy around. From Pirates Cove in Pass Christian, to Bozo’s in Pascagoula, there is no dearth of good po’boy joints, but most people have their preference, and can put up a stiff defense when their favorite is challenged. 

The holiday season is upon us and far too many home cooks panic just at the thought. But, if you take the time to organize your holiday get together, like a professional chef would, it will be easy-peasy.

Jambalaya is the perfect recipe when you have a crowd to feed. It is easy to make and can be inexpensive if you are on a budget.

Toni and Roberto Zito, and their restaurant Cannella were an institution in Bay St Louis. It was an odd combination of Italian and German food, a combination I have never seen before, but they pulled it off beautifully.

So, you have figured out how to make a roux for that Sunday gumbo, and you know that the holy trinity needs to be cooked for a long time. Seasoning? Yup, Tony Chachere’s Creole Seasoning and red pepper flakes, that’s all it takes, but what about the stock? Should you just use chicken stock out of the box? Well, that really isn’t a good idea.

Tasty Thursday is a monthly event the 4th Thursday of every month. Selected vendors invade the old Singing River Mall Property along Hwy 90. The atmosphere is festive with highly decorated stands, flags, umbrellas, and contests.

October is definitely a gumbo month, although I’d like to see it just a bit cooler. Making gumbo in a summer-time hot kitchen just doesn’t seem right. But it certainly is just fine to start talking about it. So, let’s get one thing straight from the beginning, gumbo isn’t a recipe, it’s an opinion. I know the gumbo makers out there are rolling their eyes: what does this guy know about gumbo. Am I right?

Gumbo is a magical recipe in many ways, not only is it delicious when properly prepared, but I truly believe in its restorative powers. It’s also not a meal to be prepared or served alone. It’s a meal to make for family and friends. It is something to be shared.

But there is something you can do to help, and that is to get back down to your local seafood market and buy local seafood. It is 100% safe.

Beau Rivage Resort & Casino, defended their title and took home Best Presentation, Best in Show and the People’s Choice Award.

Let’s shake things up a bit, again, and talk about Italian-style pasta and red sauce this week. Please note, I said style, meaning sorta, kinda like the Italian way. This is not a traditional Italian recipe, because if you want to make a traditional Italian recipe, you have to be in Italy.

Let’s do something a bit different this week. Instead of talking about a specific restaurant or even a category, like po-boys, as dear as that subject is to me, let’s talk quality and technique, perhaps one of the most important subjects in the culinary world.

Orchid Indian Restaurant is one of my favorite places, and a great example of the point I was trying to make. I have been visiting Mike and Nike there for years.