Chef Paul Prudhomme

Chef who brought Cajun food to the world, Paul Prudhomme dies at 75

  • Prudhomme popularized spicy Louisiana cuisine and became one of the first American restaurant chefs to achieve worldwide fame
  • He became prominent in the 1980s, soon after opening K-Paul’s Louisiana Kitchen, a French Quarter diner that served the meals of his childhood

http://www.newyorker.com/culture/culture-desk/two-days-with-paul-prudhomme

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Battle Chefs Montreal, Canada 2015

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This experience enables anyone who’s passionate about cooking to put their culinary skills to the test. No auditions, no screening, just a pay-to-play format for cooks who can take the heat. Participants can battle in one of three divisions: Flyweight, Middleweight or Heavyweight. All three weekly winners will take home a slew of prizes that vary according to level. Each Heavyweight winner will also have their recipe added to the restaurant’s menu for one month. Battles will be posted online at the interactive BattleChefs website.

A thrilling challenge that will raise the game for home cooks and a fun new way to experience the city’s best restaurants, BattleChefs will be an exciting new player in Montreal’s food & entertainment calendars.

So What Are You Waiting For?

BISTRO NOLAH “Always amazing and surprising!!”

cookingislife

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“Always amazing and surprising!!”
5 of 5 starsReviewed 6 September 2015NEW

This bistro deserves a chevron star. Ever course is beyond perfect. Even though Milos and Chef Park is out there, were are never disappointed here as we were with Park’s Lavanderia.

I don’t know how they do it, but chefs Richard and Chris and Pastry chef here go beyond amazing, every time. This is our special occasion place but we do tell all our foodie friends about it, and want to buy gift cards from Nolah so more can experience this sublime whatever.

It’s our 3rd time here. My fave appetizers are the octopus, definitely the fried oysters too but the salads others were served looked pretty awesome too!! Our entrees were the catfish and the shrimp and grits. What they gave as gastrique, decoration on our plates, were worth asking the recipe for.

I have seen grits before but was…

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BISTRO NOLAH “Always amazing and surprising!!”

DSC_0302
DSC_0208 DSC_0214 DSC_0320 DSC_0377
“Always amazing and surprising!!”
5 of 5 starsReviewed 6 September 2015NEW

This bistro deserves a chevron star. Ever course is beyond perfect. Even though Milos and Chef Park is out there, were are never disappointed here as we were with Park’s Lavanderia.

I don’t know how they do it, but chefs Richard and Chris and Pastry chef here go beyond amazing, every time. This is our special occasion place but we do tell all our foodie friends about it, and want to buy gift cards from Nolah so more can experience this sublime whatever.

It’s our 3rd time here. My fave appetizers are the octopus, definitely the fried oysters too but the salads others were served looked pretty awesome too!! Our entrees were the catfish and the shrimp and grits. What they gave as gastrique, decoration on our plates, were worth asking the recipe for.

I have seen grits before but was never tempted to try them. I tried them here, and wanted to rub them all over my body in ecstasy, that’s how good they were. I am not a desert person, but I tried their banana mousse, courtesy of Richard, and demand they keep it on the menu. I’ve never tasted anything that good before. Their bread pudding is also amazing with a reduced Bourdon syrup I don’t know how they make.

Believe me, I’m a great cook, and tried to replicate at home what I tasted here, but I failed miserably. This place is not cheap, but not Milos, but well worth giving out the money we spend on mediocre take out to save up the cash to visit this place. Totally awesome.

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