lfleruth

My father did 2 cookbooks. LeRuth's Front Door Back Door and LeRuth's 20th Anniversary cookbooks. The Front Door Back Door is available at leruthsgourmetfoods.com. I am currently working on the 20th Anniversary cookbook, there are some typos that need correcting.

Also, the LeRuth's vanilla's are available on the website. My father sold the Leruth's Vanilla Bean Marinade and the Melepone recipes to SnoWizard, although my father, I know kept the best formulas for himself. But SnoWizard can no longer make the original Vanilla Bean Marinade recipe due to the fact that one of the ingredients is not made any longer. At least that's my understanding, because the owner of SnoWizard asked me for the formula. But my father being as cunning and clever as he was, obtained that formula and now grandson Jacques Leruth is producing it under the name, Leruth's Vanilla with vanilla beans. I did all the vanilla for Outback Steakhouse for 20 years until the new owners wanted a cheaper product. Some of the better products being made with the vanilla's that my son Jacques is producing under my tutelage in the beginning are Dong Phuong king cakes, Aunt Sally's Pralines, New Orleans Creole Creamery, Nola Cookies and the list goes on. There is not another vanilla on the planet the performs like the vanillas produced by Jacques Leruth.

My father was not a jackass to work for. He just demanded excellence and that the recipes be followed to the "T". All of the recipes were done in a 100% formula by weight before being turned into a measured recipe. That's why LeRuth's quality always tasted the same. Some people couldn't keep up with the demanding riggers that my dad had. He could tell if an employee was going to make it or not in one day of trying them out in a position for the restaurant. That's how the restaurant became 1 of 9 Five Star restaurants in the nation at the time. I would dare say that some of LeRuth's employees have become multi millionaires after leaving the restaurant and moving on.