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re: Can Someone Describe the Renaissance in New Orleans Cooking Since Katrina?
Posted on 7/29/11 at 11:16 pm to glassman
Posted on 7/29/11 at 11:16 pm to glassman
Semi-permanent, I am aiming for two years. I can't get the job I want without a Tulane degree, so I'll come here and make more, and when I come back in 2 years, they're just going to have to pay me more than they would have otherwise. I'm okay with that, its nice to get some perspective outside of nola/br.
This post was edited on 7/29/11 at 11:18 pm
0
Posted on 7/29/11 at 11:53 pm to kfizzle85
quote:
The topic is about when it started, as VOR has illustriously pointed out, which occurred well before Katrina, and how it flourished after. I'm glad you pointed this out, because to me, if anything, I think Spicer might represent the absolute archetypal case study for the topic at hand. She opened a restaurant ~20 years ago, did modernized, non-traditional cuisine at a high level (your gripes aside), then expanded that concept into what was previously an area of the city that was completely devoid of high end food outside of two extremely traditional restaurants (attributable at least to some degree to itself), with the success of the new venture made possible primarily because of the shifting demographics resulting from Katrina, as well as the cultural embrace of non-traditional New Orleans food. I mean really, I don't think I could sum up my point of view on this topic any better than right there.
Thanks. Like I said earlier, this would be a great long article in a magazine like Vanity Fair or The New Yorker, chronicling the major players of the Renaissance and the things that caused it. Even if they are getting away from traditional dishes, it is still happening here instead of St. Louis or Kansas City or something. There is a reason for it.
As Faulkner said, the past is prologue. It all leads somewhere. What we are seeing now is new, but still rooted in the past. That is the part of the story I am interested in.
Katrina seemed to restart the city in a lot of amazing ways. This story line is just one of them. I think it belongs in the narrative.
Posted on 7/29/11 at 11:56 pm to BlackenedOut
quote:
In reality the entire post Katrina explosion really was primed prior to Katrina. Adolfo, Link, Besh were all looking to expand. In fact, self pimp, we will be speaking on this issue at Rising Tide with Todd Price in late August.
What is the context of this? What are you talking about? Will the talk be posted online anywhere or will a transcript be up? I'd love to hear it. Make it available here or at least link to it - or put some notes up.
quote:
Alan Richman is a douche but some fo what he said was true, namely before Katrina New Orleans was a town of a thousand restaurants and 10 dishes. Now restaurants are free to do whatever they like.*
This is true. I am glad to see the variety, although when I go to NOLA, I often like the traditional stuff because I can only get it there and only go back about 4-5 times per year. Still, I am happy to see the changes and hope that they begin to work their way into what we call "Traditional New Orleans food" in the next 20-30 years.
Posted on 7/30/11 at 7:59 am to kfizzle85
quote:
The topic is about when it started, as VOR has illustriously pointed out, which occurred well before Katrina, and how it flourished after. I'm glad you pointed this out, because to me, if anything, I think Spicer might represent the absolute archetypal case study for the topic at hand. She opened a restaurant ~20 years ago, did modernized, non-traditional cuisine at a high level (your gripes aside), then expanded that concept into what was previously an area of the city that was completely devoid of high end food outside of two extremely traditional restaurants (attributable at least to some degree to itself), with the success of the new venture made possible primarily because of the shifting demographics resulting from Katrina, as well as the cultural embrace of non-traditional New Orleans food. I mean really, I don't think I could sum up my point of view on this topic any better than right there.
VOR approves. VOR sometimes refers to himself in the third person like his hero, Joe Horn.
Man, if Kearney returns that would be fantastic.
Posted on 7/30/11 at 8:39 am to VOR
VOR beer time around 11:30? I'll be there.
Posted on 7/30/11 at 8:46 am to glassman
sure. that means i only have to do half of my chores today!!!
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