- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Can Someone Describe the Renaissance in New Orleans Cooking Since Katrina?
Posted on 7/28/11 at 3:11 pm
Posted on 7/28/11 at 3:11 pm
A conversation that started on page 2 of this thread: LINK got me thinking.
Has anyone put together a history or flow of events that has led to the emergence of the new chefs in the New Orleans and the way that they are fashioning a whole new culinary landscape in the city?
When did this start? Who are the main protagonists? I know that guys like John Besh have been leading the way, but living away from the city, I'm not as familiar with how this all happened.
Where do you see all of this going and how will it change the way we see "New Orleans Food" 20-30 years from now?
Just interested in background and predictions.
Has anyone put together a history or flow of events that has led to the emergence of the new chefs in the New Orleans and the way that they are fashioning a whole new culinary landscape in the city?
When did this start? Who are the main protagonists? I know that guys like John Besh have been leading the way, but living away from the city, I'm not as familiar with how this all happened.
Where do you see all of this going and how will it change the way we see "New Orleans Food" 20-30 years from now?
Just interested in background and predictions.
3
Posted on 7/28/11 at 3:17 pm to AlaTiger
Mike da Tigah is personally responsible for the resurgence of the culinary scene
Posted on 7/28/11 at 3:19 pm to AlaTiger
quote:
When did this start?
Despite what some will try to tell you, it started well prior to Katrina.
Besh, Harris, Boswell, Link, Zimet, et al.
ETA: Don't have time to discuss now, but maybe later.
This post was edited on 7/28/11 at 3:20 pm
Posted on 7/28/11 at 3:20 pm to VOR
Dude I said growth, come on.
Posted on 7/28/11 at 3:22 pm to kfizzle85
I think someone stole your bimmer
Posted on 7/28/11 at 3:22 pm to kfizzle85
quote:
Dude I said growth, come on.
Posted on 7/28/11 at 3:26 pm to kfizzle85
I said this in the other thread, but you are BOTH right. But, you got me thinking, so I moved the discussion over here.
When you have time, I'd appreciate more info into what you guys were talking about. I was actually having this conversation with my sister the other day. She is headed to the city this weekend and called to ask me about places to eat, so we got into this big discussion about old New Orleans cooking and the new thing happening now.
Just want to hear more about it.
It started before Katrina. Got it.
It has grown and flourished since Katrina. Who can deny that?
Just wondering if in 20-30 years we might look back at this time as the beginning of a change in how we understand New Orleans food, whatever that is.
And, like I said in the other thread, Red Beans & Rice is New Orleans food.
When you have time, I'd appreciate more info into what you guys were talking about. I was actually having this conversation with my sister the other day. She is headed to the city this weekend and called to ask me about places to eat, so we got into this big discussion about old New Orleans cooking and the new thing happening now.
Just want to hear more about it.
It started before Katrina. Got it.
It has grown and flourished since Katrina. Who can deny that?
Just wondering if in 20-30 years we might look back at this time as the beginning of a change in how we understand New Orleans food, whatever that is.
And, like I said in the other thread, Red Beans & Rice is New Orleans food.
Posted on 7/28/11 at 3:27 pm to VOR
you could throw Spicer in there also
Posted on 7/28/11 at 3:33 pm to AlaTiger
I don't know, I'd have to think about it more. I will check back when I get home around 830/9.
Posted on 7/28/11 at 3:47 pm to kfizzle85
Thanks. Maybe an article has been written about it or something? Seems like it would make a good piece for something like Vanity Fair or the Atlantic.
Posted on 7/28/11 at 4:44 pm to AlaTiger
I think the growth in the food scene anywhere has been aided by the food network and the creation of celebrity chefs and people taking pictues and blogging. New Orleans has always been one of the best food cities in the world, not just for red beans. It also has to do with the business opp and the fact that you have to serve good food as there is too much competition.
Posted on 7/28/11 at 4:53 pm to hobotiger
Yeah, I mentioned red beans because there was discussion in the other thread as to whether red beans was New Orleans cooking.
You're right on the other, of course. Plus, we have more individuals trying this stuff at home and people are becoming more selective.
Like me. I get really frustrated when I throw down $100 on a meal and I know that I can make the exact same dish at home for $20 and do a better job at it. I won't pay for food in places if I am not wondering how they did it.
The more that I learn about cooking, the less I wonder about with others and it is harder to impress me. Don't get me wrong - I have a ton to learn. I am just saying that the gap is starting to narrow.
You're right on the other, of course. Plus, we have more individuals trying this stuff at home and people are becoming more selective.
Like me. I get really frustrated when I throw down $100 on a meal and I know that I can make the exact same dish at home for $20 and do a better job at it. I won't pay for food in places if I am not wondering how they did it.
The more that I learn about cooking, the less I wonder about with others and it is harder to impress me. Don't get me wrong - I have a ton to learn. I am just saying that the gap is starting to narrow.
Posted on 7/29/11 at 2:15 pm to Geauxld Finger
quote:
you could throw Spicer in there also
I also think I heard the head chef at the Ritz Carleton is starting to open his own restaurant(s). He's got an irish name.
Posted on 7/29/11 at 3:05 pm to Geauxld Finger
quote:
you could throw Spicer in there also
Let's not, and we'll be better off.
Posted on 7/29/11 at 3:54 pm to BrockLanders
Bayona is as much as an example of the places VOR and glassman were referring to as any other one is. I'm not sure why you would take that position.
Posted on 7/29/11 at 3:56 pm to AlaTiger
quote:
I was actually having this conversation with my sister.... She is headed to the city this weekend
Pics or GTFO!
(sorry, the OT in me came out)
Posted on 7/29/11 at 3:58 pm to kfizzle85
quote:
. I'm not sure why you would take that position.
Because I think Bayona is a dud. Besides, she's been around way too long to be a part of some post-K renaissance.
Just never bought into her hype, sorry.
Posted on 7/29/11 at 4:02 pm to BrockLanders
quote:
she's been around way too long to be a part of some post-K renaissance.
She was part of the preK-renaissance and is still a respected chef. Brock you seem to never be willing to give a place a second chance and also seem way too picky in some opinions.
Posted on 7/29/11 at 4:05 pm to glassman
Not sure why or when Spicer became such a polarizing figure. I've always enjoyed the meals when I goto Bayonna's. Only been to Mondo's twice, but was impressed both times.
Posted on 7/29/11 at 4:06 pm to glassman
quote:
She was part of the preK-renaissance and is still a respected chef. Brock you seem to never be willing to give a place a second chance and also seem way too picky in some opinions.
Dude, if a place is supposed to be excellent or superb - then I want excellence. That ain't too much to ask for. I'm not vehemently opposed to trying Bayona again...but do I really think about it all that much? Nope!
Anyway, I thought someone like Adolfo Garcia would be a better choice - or Besh, considering all of the places he's opened up in the last few years, y'know?
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News