The dictionary defines persnickety as; fussy about small details, overly particular about trivial details, requiring great precision and snobbish.
The Events of early September down south have affected me deeply. I’ve never lived or worked in New Orleans, but I visited there on several occasions and the city quickly became part of my soul. My first visit there was when I was twelve. My parents took me and my sister there on vacation. We went to Antoine’s Brennans and of course Café du′ Monde. I was amazed at the sights, sounds and tastes of the city. Hearing street musicians on Jackson square turned a Jersey boy into a lifelong fan of jazz and blues.
My parents always took me, my brother and sister to nice restaurants and in New Orleans it was no different. I was in heaven. Every meal that week was spectacular. I came back from New Orleans determined to become a chef and unlike previous career dreams (astronaut-I don’t like to fly; football player-I don’t like to exercise; Rock Star-I can’t sing), this was achievable. I LIKE FOOD AND I LIKE TO EAT. Many years later, I realized there was more to it (than that). I started cooking at home and found that I was able to recreate the dish I had in New Orleans from taste memories.
In the past couple of weeks, the nation has been able to see the remarkable spirit of the people of New Orleans. I guess that’s how a city survived 200 years in a swamp. New Orleans always celebrates the positive. A great Jazz musician dies, they hold a parade and the funeral is not somber, but a celebration of his life . Many years later I still can vividly see and taste those meals. One meal in particular stands out. It wasn’t the greatest meal I’ve ever had, but the experience was a moment of truth, where I knew I wanted to become a Chef. The combination of the food a jazz band playing and great service with that touch of southern charm did it. It was Brennans for breakfast, a must do tourist thing. I was amazed, a three course breakfast: turtle soup, poached eggs on pan fried trout, sautéed spinach and hollandaise as well as dessert. Dessert at breakfast…
I was loving New Orleans more and more. Bananas Foster made table side, an experience to die for of the life that has passed.
So let us not mourn New Orleans, let us celebrate by enjoying the food which is truly and uniquely an American blending of African, Spanish, French and Caribbean foods.
Savor a thick spicy Gumbo or a peppery sherry laden turtle soup, drink a Dixie beer, eat some crawfish. Celebrate more with bread pudding, extra bourbon sauce please, bananas Foster. Play some Louis Armstrong or Dr. John or go crazy with infectious zydeco music. Even though the city is down right now, the spirit will persevere.
Laisses Bon Temps Roulee
Food News
Hot off the net: Don Donaldson told CapeMay.com that Chef Harry Gleason has decided not to exercise his lease option at Daniels on Broadway. “Therefore,” he said “We are going to start marketing the turn-key restaurant operation for lease.” He added that this was a great opportunity for a talented chef/operator.
KUDOS: To Gecko’s on Carpenter’s Lane and La Verandah on Grant Street. Both received 3-star reviews recently from the extremely persnickety food critic C.C. Hoyt of The Press of Atlantic City.
