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Interesting find on Baton Rouge's Culinary scene circa 1982
Posted on 1/19/15 at 4:03 pm
Posted on 1/19/15 at 4:03 pm
Was visiting my grandma over the weekend and she pulled out this newspaper special from 1982. Found it to be quite interesting.
Charles Brandt (sorry I can't get the pic right):
Distefano's from the Village:
Drusilla Seafood Market ad:
Jack Sabin's (Joe and Joey Distefano):
city club coming with classic dishes:
Mike Anderson's (when he was young)
Camelot Club back from when they actually cooked good food:
Del Lago:
The Place:
Charles Brandt (sorry I can't get the pic right):
Distefano's from the Village:
Drusilla Seafood Market ad:
Jack Sabin's (Joe and Joey Distefano):
city club coming with classic dishes:
Mike Anderson's (when he was young)
Camelot Club back from when they actually cooked good food:
Del Lago:
The Place:
5
Posted on 1/19/15 at 4:40 pm to Motorboat
Those tall hats are only worn when a camera is involved.
Posted on 1/19/15 at 7:16 pm to Motorboat
Nice find.
I love the diet center ad in the middle of the dining section. I bet that worked well.
I love the diet center ad in the middle of the dining section. I bet that worked well.
Posted on 1/19/15 at 7:48 pm to ruzil
I thought Mike Anderson's was owned by Mike Anderson the former Denver Broncos running back 
Posted on 1/19/15 at 8:01 pm to Motorboat
Great find, any way you could blow up the photos of Miss Fanny's avocado salad recipe, and Lynda Merriam's en pappilote recipe? I can't read them.
The Village and Del Lago and Chalet Brandt, three of the ten best joints in BR history.
The Village and Del Lago and Chalet Brandt, three of the ten best joints in BR history.
This post was edited on 1/19/15 at 8:15 pm
Posted on 1/19/15 at 8:12 pm to Motorboat
Nice!
Posted on 1/19/15 at 9:43 pm to Motorboat
Thank you 
Posted on 1/19/15 at 9:54 pm to TheRoarRestoredInBR
Avocado Special Salad
1. Dice 1/2 avocado in chunks; add one tomato in chunks and 1/4 sweet red onion, slice very thin.
2. Place in bowl, add salt and pepper to taste and coat with good olive oil (Miss Fanny uses the James Plaginol brand), about 3 Tbsp. Thin with red wine vinegar, about 2 Tbsp. and toss together until the avocado makes a light sauce.
Serve over shredded lettuce.
Pompano En Papillote
6 medium-sized pompano filets
1/2 lb. butter
1/2 cup red wine
1 cup fresh shrimp, medium size
1 cup fresh lump crabmeat
2/3 cup very fresh mushrooms, no stems
1/2 cup fish stock
Pinch of thyme, salt and white pepper
1 cup whipping cream
1 tablespoon flour
Sauté crab and shrimp in 1/4 lb. butter with thyme, salt and pepper. Add mushrooms and continue cooking for a minute or two. Melt one tablespoon butter in separate pan, add the flour, then add fish stock and cream. Set aside. Cut six parchment paper hearts 12 inches long and 8 inches wide. Oil paper. Place a little of the cream sauce on one side of the heart and lay filet on sauce. Top with shrimp, crab, and mushroom mixture. Seal edges of paper heart by folding over and pinching together on all sides. Lay sealed hearts on an oiled baking sheet and bake in 450F oven for 10 minutes. Serve immediately. Six servings.
Having a 23" monitor comes in handy.
1. Dice 1/2 avocado in chunks; add one tomato in chunks and 1/4 sweet red onion, slice very thin.
2. Place in bowl, add salt and pepper to taste and coat with good olive oil (Miss Fanny uses the James Plaginol brand), about 3 Tbsp. Thin with red wine vinegar, about 2 Tbsp. and toss together until the avocado makes a light sauce.
Serve over shredded lettuce.
Pompano En Papillote
6 medium-sized pompano filets
1/2 lb. butter
1/2 cup red wine
1 cup fresh shrimp, medium size
1 cup fresh lump crabmeat
2/3 cup very fresh mushrooms, no stems
1/2 cup fish stock
Pinch of thyme, salt and white pepper
1 cup whipping cream
1 tablespoon flour
Sauté crab and shrimp in 1/4 lb. butter with thyme, salt and pepper. Add mushrooms and continue cooking for a minute or two. Melt one tablespoon butter in separate pan, add the flour, then add fish stock and cream. Set aside. Cut six parchment paper hearts 12 inches long and 8 inches wide. Oil paper. Place a little of the cream sauce on one side of the heart and lay filet on sauce. Top with shrimp, crab, and mushroom mixture. Seal edges of paper heart by folding over and pinching together on all sides. Lay sealed hearts on an oiled baking sheet and bake in 450F oven for 10 minutes. Serve immediately. Six servings.
Having a 23" monitor comes in handy.
This post was edited on 1/19/15 at 10:04 pm
Posted on 1/19/15 at 9:56 pm to Langland
Thanks Langland!
P.S. Problem solved..I just opened the pictures in new page..much bigger..can read.
P.S. Problem solved..I just opened the pictures in new page..much bigger..can read.
This post was edited on 1/19/15 at 10:00 pm
Posted on 1/20/15 at 6:35 am to TheRoarRestoredInBR
quote:
Miss Fanny's avocado salad recipe, and Lynda Merriam's en pappilote recipe?
Just don't serve them to anyone on the F&D Board. They will just say "welcome to 1982"
Posted on 1/20/15 at 6:56 am to Tigertown in ATL
Great find.
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