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Man Finds Food feat. Adam Richman in NOLA
Posted on 5/7/15 at 9:56 am
Posted on 5/7/15 at 9:56 am
Saw this episode of Richman's new show on Travel Channel last night: LINK. Apparently, the show focuses on off-the-beaten-path or hidden restaurants and eateries and highlights off-menu items. For this episode, he went to the following:
Parkway Bakery
- Off-Menu item: BBQ Surf-and-turf poboy - bbq beef & fried shrimp with pepper jack cheese
Pizza Delicious
- Off-Menu item: Garlic Knot-chos, garlic knots with Parmesan, marinara and pickled jalapenos
Bayou Hot Wings
- Off-Menu item: pepper jelly hot wings
McClure's Barbecue
- Off-Menu item: smoked redfish on the half-shell with jumbo lump crab meat
Anyone ever been to these places and try any of the items? It sounds like the McClure's redfish was only available on Fridays.
Parkway Bakery
- Off-Menu item: BBQ Surf-and-turf poboy - bbq beef & fried shrimp with pepper jack cheese
Pizza Delicious
- Off-Menu item: Garlic Knot-chos, garlic knots with Parmesan, marinara and pickled jalapenos
Bayou Hot Wings
- Off-Menu item: pepper jelly hot wings
McClure's Barbecue
- Off-Menu item: smoked redfish on the half-shell with jumbo lump crab meat
Anyone ever been to these places and try any of the items? It sounds like the McClure's redfish was only available on Fridays.
5
Posted on 5/7/15 at 10:04 am to GeauxColonels
this looks great
Posted on 5/7/15 at 10:11 am to The Egg
The smoked redfish look really good on TV...as did pretty much everything they showed. I haven't been to any of the places mentioned...but definitely want to now.
Posted on 5/7/15 at 10:13 am to The Egg
Those wings look amazing. Anyone have a recipe for that?
Posted on 5/7/15 at 10:18 am to GeauxColonels
I've been to them all but haven't had the off menu items. Went to the watch party at NOLA Brew which had plenty of free food from McClures and PD including a whole hog. All those places are pretty good IMO. With McClures moving into the new NOLA Tap Room I should be eating more of his food. The guy who does the redfish is a fishing buddy of mine.
Posted on 5/7/15 at 10:24 am to GeauxColonels
quote:
Parkway Bakery
- Off-Menu item: BBQ Surf-and-turf poboy - bbq beef & fried shrimp with pepper jack cheese
Pizza Delicious
- Off-Menu item: Garlic Knot-chos, garlic knots with Parmesan, marinara and pickled jalapenos
Bayou Hot Wings
- Off-Menu item: pepper jelly hot wings
McClure's Barbecue
- Off-Menu item: smoked redfish on the half-shell with jumbo lump crab meat
One of these seems not like the other.
Is a barbecue joint really keeping in stock fresh fish and crabmeat only for those who might come in the door knowing the wink-and-nod procedure to order it "off the menu"? Seems odd, if so.
Posted on 5/7/15 at 10:34 am to GeauxColonels
I've been to 2/4 the surf and turf add bacon is my go to at Parkway.
McClures I go to for the BBQ, never tried the fish, but I do love Redfish. I've been going to him since his pop-up at Dante's Kitchen.
McClures I go to for the BBQ, never tried the fish, but I do love Redfish. I've been going to him since his pop-up at Dante's Kitchen.
Posted on 5/7/15 at 10:36 am to BoogaBear
quote:
Anyone have a recipe for that?
Looks like buffalo and pepper jelly so a mixture of butter and hot sauce, then stir in pepper jelly and toss in your wings or tenders.
Posted on 5/7/15 at 10:48 am to Y.A. Tittle
quote:
Is a barbecue joint really keeping in stock fresh fish and crabmeat only for those who might come in the door knowing the wink-and-nod procedure to order it "off the menu"? Seems odd, if so.
They asked the owner about it. He said that one of his chefs is an avid fisherman and hunter and hooks him up with fresh stuff. There was a bit more to the explanation after that....but that was the gist of it.
Posted on 5/7/15 at 10:56 am to GeauxColonels
quote:
They asked the owner about it. He said that one of his chefs is an avid fisherman and hunter and hooks him up with fresh stuff. There was a bit more to the explanation after that....but that was the gist of it.
Which is an odd thing to say on national TV. A recreational fisherman cannot sell his catch in Louisiana....so his "avid fisherman" friend is either illegally selling his catch, or he's a licensed commercial fisherman.
As for the hunting, it's not legal to sell wild game to a third party....whether for their personal consumption or for restaurant use. (It's not USDA inspected, so it can't be sold to consumers.)
Every fisherman and hunter in LA knows these simple facts. So it makes the owner look either seriously uninformed, conveys a callous disregard for state law, or is going to bring the board of health down on him.
And if this was a one-off item made for TV, why would you waste national exposure showcasing a dish that can't be ordered from your regular menu? Duh.
This post was edited on 5/7/15 at 10:58 am
Posted on 5/7/15 at 11:01 am to hungryone
quote:
hungryone
It said "one of his chefs." Does that make a difference?
Posted on 5/7/15 at 11:04 am to TigerWise
quote:
With McClures moving into the new NOLA Tap Room
Sweet.
Posted on 5/7/15 at 11:11 am to hungryone
quote:
Which is an odd thing to say on national TV. A recreational fisherman cannot sell his catch in Louisiana....so his "avid fisherman" friend is either illegally selling his catch, or he's a licensed commercial fisherman.
As for the hunting, it's not legal to sell wild game to a third party....whether for their personal consumption or for restaurant use. (It's not USDA inspected, so it can't be sold to consumers.)
Every fisherman and hunter in LA knows these simple facts. So it makes the owner look either seriously uninformed, conveys a callous disregard for state law, or is going to bring the board of health down on him.
And if this was a one-off item made for TV, why would you waste national exposure showcasing a dish that can't be ordered from your regular menu? Duh.
I kept my first explanation brief, but for full disclosure, he said that one of his chefs would bring stuff to him that they would cook for the crew to eat. Then he mentioned that bringing them into purchasing commercially caught fish.
Personally, I had no idea about the restrictions on recreational fishermen selling their catch. So, I left that out. Hope this clarifies that.
ETA: Here's the portion of the show regarding the redfish, the explanation of the fish situation begins around 38 seconds in LINK
This post was edited on 5/7/15 at 11:17 am
Posted on 5/7/15 at 11:11 am to GeauxColonels
I'm feeling naive now knowing that hot smoked fish is an okay thing. I'd read before about needing to cold smoke fish and then finish with heat so I never tried hot smoking fish.
So this is the Richman show that was postponed after his controversy last summer?
So this is the Richman show that was postponed after his controversy last summer?
Posted on 5/7/15 at 11:17 am to Parrish
quote:
So this is the Richman show that was postponed after his controversy last summer?
From what I've read online, yes.
Posted on 5/7/15 at 11:20 am to GeauxColonels
quote:
Personally, I had no idea about the restrictions on recreational fishermen selling their catch.
This is a big deal to commercial fishermen, who pay significantly higher licensing fees, species-specific fees, gear fees, and even vessel fees (see the fee schedule here: LINK ) And those are just the LA fees, not the federal ones (which apply offshore and govern certain species like tuna & other highly migratory species).
As long as he's cooking recreationally caught fish for his crew & not for paying customers, he's fine. Ditto for game....any game on resto menus is farm-raised (venison, duck, turkey, elk, etc)
Posted on 5/7/15 at 11:24 am to GeauxColonels
quote:
I haven't been to any of the places mentioned...but definitely want to now.
Parkway and Pizza Delicious are two of the most popular restaurants in the city. I wouldn't call them 'hidden gems' by any stretch.
By the way, the past at PD is criminally underrated. I had a duck sausage cavatelli the other night there that was unreal.
Posted on 5/7/15 at 11:24 am to GeauxColonels
quote:
he said that one of his chefs would bring stuff to him that they would cook for the crew to eat. Then he mentioned that bringing them into purchasing commercially caught fish.
This. His outdoorsman chef is not a commercial fisherman. I know that for a fact.
Posted on 5/7/15 at 11:25 am to hungryone
quote:
This is a big deal to commercial fishermen, who pay significantly higher licensing fees, species-specific fees, gear fees, and even vessel fees (see the fee schedule here: LINK ) And those are just the LA fees, not the federal ones (which apply offshore and govern certain species like tuna & other highly migratory species).
Makes sense....but not being a hunter or fisher myself, I was ignorant to the issue.
quote:
As long as he's cooking recreationally caught fish for his crew & not for paying customers, he's fine. Ditto for game....any game on resto menus is farm-raised (venison, duck, turkey, elk, etc)
From the video, it seems like he understands the issue and is following the rules...at least that's what I got out of it.
Posted on 5/7/15 at 11:26 am to Fun Bunch
quote:
Parkway and Pizza Delicious are two of the most popular restaurants in the city. I wouldn't call them 'hidden gems' by any stretch.
Well, maybe for locals they aren't, but I really think the show is meant to reach the broader audience that would be traveling to a city. At the intro of the show, they talk about the French Quarter, but then note that they are going away from it to less touristy areas to find places that only the locals know about.
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