Tecate & Bohemia Worlds Apart in Taste

By: Paul Morgan, Beer Guy

I recently received some Tecate Light and Bohemia Clasica beer to review. Let me start by saying "A true beer drinker isn't going to go out of their way to get their hands on a light beer," so I'm not going to go too overboard with the Tecate Light review.



It's a nice and refreshing beer after a workout, leaving you without the guilt of feeling like you are canceling out all your hard work. But at 110 calories it's also a few more calories than some of its competitors. In terms of light beers, it's an improvement over many others I've had (read been "forced" to drink a time or two).

The Bohemia Clásica, on the other hand, is a more complex and richer Mexican beer. Much different than the Indio I recently reviewed. The flavor is consistent with what one would associate with a Mexican beer. It has a balanced flavor, on the malty side with notes of roasted barley and a slight hint of hops in the finish. Bohemia is typically one of the higher ranked Mexican beers.

Rose Levy Beranbaum, The Baking Bible Giveaway

By: The Food Hunter

The latest baking book from veteran baker & cookbook author, Rose Levy Beranbaum launched on Oct. 28th and will be available soon in fine kitchen shops and bookstores nationwide. The Baking Bible is not only a cookbook but a comprehensive tool all serious bakers should have in their collection. Pages are loaded with recipes, beautiful photos and step by step baking instructions to guide both the novice and experienced baker in creating delicious desserts.

With over 100 all new recipes for cakes, cookies, pies, breads and much more The Baking Bible will quickly become your go to baking book for all occasions.



I’ve partnered with Harold Import Company, book & product distributors for Beranbaum, to offer one reader a signed copy of this wonderful cookbook and Rose’s Silicone Baking bowl, perfect for melting chocolate. Learn more about this bowl and all Rose Levy Beranbaum's specialty baking tools made by Harold Import Co., here.

The first recipe I tried from the book was for Ishler cookies. The Ishler is an apricot sandwich cookie, traditional dipped in chocolate, though Rose suggests spreading the chocolate inside which is what I did. I also made several with fig preserves that I thought turned out equally as well.  You can view the recipe for these delicious cookies here.

Now for the fun part: enter below for a chance to win this beautiful baking book  & a Silicone baking bowl & have access to all of Rose’s recipes at your fingertips.

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Spicy Sicilian Pesto with Pasta Served with Lagaria Pinot Grigio

By: The Food Hunter

Mario Batali's Spicy Sicilian Pesto is an authentic Southern Italian condiment perfect for mixing with all shapes of pasta. Flavored with chiles, almonds and fennel seeds it has a distinctive spicy taste that I love.

The pesto can be made ahead and refrigerated topped with olive oil, in a container with a tight fitting lid; making this yet another quick weeknight dinner option. 

Wine Recommendation:

Try it with Lagaria Pinot Grigio delle Venezie DOC this Lagaria Pinot Grigio is made with 100% Pinot grigio grapes from selected vineyards of the Venezie area, which comprises Trentino, Veneto and Friuli-Venezia Giulia. Its pleasant floral and fruity aromas of apple, apricot and pear and its refreshing acidity are ideal to pair with this dish.



Pasta with Spicy Sicilian Pesto
(Adapted from Mario Batali)
(printable recipe)
2 cups lightly packed fresh basil leaves
1/2 cup fresh mint leaves
3 garlic cloves
2 tablespoon crushded red pepper flakes
1/2 teaspoon fennel seeds
1/4 cup sliced blanched almonds
1/2 cup extra virgin olive oil
1/4 cup plus 1/4 cup freshly grated Pecorino
salt
1  pound pasta

Bring 8 quarts water to a boil in large pasta pot. Add 2 tablespoons salt to the boiling water. Drop the pasta into the water and cook for 1 minute less than the package instructions indicate. Reserve 1/4 cup of water.

Place the basil, mint, garlic, red pepper flakes, fennel seeds, and almonds in a food processor and pulse three times to start the chopping process. Add the oil in a thin stream and pulse four or five times to create a thick paste (not a thin, oily sauce). Add 1/4 cup of the cheese and pulse once to mix it in. Season with salt if needed.

Drain the pasta in a colander, and put in a large bowl. Toss it gently with the pesto and reserved pasta water until the pasta is nicely coated. Serve with remaining cheese.

Angel Hair With Corn, Feta & Fresh Tomato

By: The Food Hunter

While pasta is a weekly staple at our house; what we make with it constantly changes. We have our favorites of course, but I am always trying to find something a little different to keep dinner interesting.

Michael Symon's Angel Hair with Corn, Feta & Tomato pasta fits the bill for being different; as it was certainly a combination I had never tried. I made this recipe a few weeks ago for my family and it has quickly become a new favorite in our house. Even though we are well into fall you can't help but notice how fresh and summery this dish tastes. We will definitely make this again and again.



Angel Hair with Corn, Feta & Tomato
(recipe adapted from Michael Symon 5in5)
(printable recipe)
1 pound dried angel hair pasta
3 tablespoons olive oil
2 cups frozen corn
2 cloves garlic, sliced
3 tablespoons fresh oregano
1/2 tablespoon crushed red pepper flakes
2 cups fresh tomatoes, chopped
2 tablespoons extra-virgin olive oil
1 cup feta cheese, crumbled

1. Bring 5 quarts water to a boil. Add salt. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Scoop out and reserve 1 cup of the pasta water before draining the pasta.

2. Meanwhile, in a large skillet over medium-high heat add the olive oil and corn, spreading the kernels out into an even layer on the bottom of the pan. Let the kernels cook, without stirring, until browned, about 2 minutes. Reduce the heat to medium and add the garlic, oregano, and a good pinch of salt. Cook about 1 minute.

3. Stir in the red pepper flakes, add the reserved pasta water, and cook for 1 minute.

4. Add the cooked pasta to the pan,stirring. Remove from the heat and toss in the tomatoes, additional olive oil and feta. Serve immediately.

Hens with Artichokes

By: The Food Hunter

Even though I have tons of cookbooks I will often search online for recipes from my favorite chefs; which is how I found the Mario Batali recipe below. His recipe originally called for quail but I used game hens instead, since they were easier to find at my local supermarket. I imagine chicken would work equally as well.

This savory one pot meal takes a little bit of advance planning to marinate the fowl, but the results are so worth it.



Hens with Artichokes
(adapted from Mario Batali)
8 quails, cleaned and boned(I used game hens)
1 cup balsamic-honey marinade, recipe follows
Salt and pepper, to taste
8 slices prosciutto
4 tablespoons extra-virgin olive oil
1 cup dry red wine
8 artichokes, tough outer leaves and choke removed, cut into wedges and held in acidulated water
2 cloves garlic, crushed flat

Marinate meat in balsamic honey marinade for 1 to 2 hours.

Season each quail inside and out with salt and pepper and wrap each one in a slice of prosciutto, securing with toothpicks. In a 14 to 16-inch saute pan, heat the olive oil over high heat until almost smoking. Add the quails, a few at a time, and brown over high heat, adding some of the wine with each batch of quails. When the last batch is browned, return all to the pan and add the artichokes and garlic. Add more wine if necessary to maintain moisture in the pan, and cook, covered until the quails and artichokes are tender.

Balsamic-Honey Marinade
1/2 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 tablespoons fresh thyme leaves
2 tablespoons honey
1 tablespoon black peppercorns

In a bowl large enough to hold both the marinade and the quail, mix all the ingredients together.

Eating Whole Foods: Roasted Marinated Veggies

By: The Food Hunter


If you haven't tried roasted marinated veggies yet you are missing out on one of my favorite healthy condiments. This versatile mixture is a quick way to add flavor to your meals. Serve them as an appetizer with crusty bread, tossed in salads, on top of pasta or eat them straight from the jar.


They will keep refrigerated for several weeks in a mason jar; but trust me they won't last that long. The recipe below is a great base recipe but I encourage you to get creative. Change up the vegetables you use or the herbs.

****Scroll down to enter the Whole Foods Market Giveaway***

 


Roasted & Marinated Veggies
(printable recipe)
2 zucchini, sliced into 1/2" rounds
3 bell peppers, cut into 1" strips
2 Japanese eggplants, sliced into 1/2 " rounds
1 banana pepper, cut into strips
8-10 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
2 garlic cloves, smashed
2 tablespoons sherry vinegar
2-4 tablespoons red wine vinegar
4 sprigs fresh oregano

Place racks in upper and lower thirds of oven; preheat oven to 475°. Place zucchini, eggplants and peppers, skin side up, on a baking sheet. Drizzle vegetables with 1 tablespoons oil, season with salt and pepper, and toss to coat.


Roast until tender, 15-20 minutes. Zucchini and eggplant will need to be turned half way through. Let vegetables cool slightly on pan; remove skins from peppers.

Whisk garlic, vinegars, and remaining tablespoons of oil in a large bowl; season with salt and pepper. Adjust taste by adding more sherry vinegar if you want a bit more sweet. Add vegetables and oregano; toss to coat. Place in mason jars for storage. Cover and refrigerate.

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Chicken With Snow Peas & Red Pepper Flakes & A Cookbook Giveaway

By: The Food Hunter

I constantly hear from friends, family and followers how they don't have time to cook, especially on weeknights. So I was happy when I received a review copy of award winning chef, restaurateur and TV personality, Chef Michael Symon's 5 in 5 cookbook. The premise behind this collection of recipes is they all use 5 ingredients and can be ready in 5 minutes. I'll admit the 5 minute part may not be totally accurate but the recipes are very quick none the less.

Geared to the busy person that wants quality, fresh food, fast the book offers 120 solid recipes in the following categories: Pasta, On A Stick, Between Bread, Packet Perfection, Eggscellent, Man With A Pan, Let's Grill and I Scream, You Scream. There are no hard to find ingredients or crazy cooking techniques required. Straight up easy, home cooked meals that can be on your table in minutes.

One of the recipes I tried and loved is the Asian inspired Chicken with Snow Peas & Red Pepper. The sauce is a refreshing and light combination of orange juice/zest and crushed red pepper with a small pat of butter added at the end to give it a silky finish.

Thanks to the kind folks at Bluestar Cooking I have one copy of this awesome book to give away! 

***See below for details on how you can win.***

Chicken With Snow Peas & Red Pepper Flakes
(courtesy of Michael Symon)
(printable recipe)
1/2 cup all-purpose floor
Kosher salt and freshly ground black pepper
4 (4-ounce) boneless, skin-on chicken thighs, pounded to a 1/4 inch thickness
1/4 cup olive oil
2 garlic cloves, thinly sliced
2 tablespoons sesame seeds
Grated zest and juice of 2 oranges
1/4 teaspoon crushed red pepper flakes
1/2 pound snow peas, thinly sliced (3 cups)
2 tables unsalted butter

Put a large Dutch oven over medium-high heat

Put the flour in a shallow bowl and season with salt and pepper. Season both sides of the chicken with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess.

Pour the oil into the pan. Add all 4 pieces of chicken skin-side down and cook until golden brown, about 2 minutes. Flip the chicken, add the garlic, sesame seeds, and a pinch of salt, and cook for 30 seconds.

Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Simmer until the liquid is reduced by half, 1 minute. Add the orange zest and juice and red pepper flakes, cover the pan, and cook for 1 minute. Add the snow peas, cover, and cook until slightly tender, about 1 minute.

Remove the pan from the heat and add the butter, swirling it around in the pan until fully melted. Taste and adjust the seasoning, adding salt and black pepper as needed. Serve immediately.


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Handcrafted in Reading, PA since 1880, BlueStar cooking products are designed for discerning home chefs who demand restaurant-quality results in their own kitchens.

District American Kitchen & Wine Bar An Urban Culinary Destination in Downtown Phoenix

By: The Food Hunter

Downtown Phoenix has undergone a major revitalization in the 12+ years that I’ve been here. Starting in 2008 with the building of the Sheraton Phoenix Downtown, the first new hotel built in the area since 1976, it’s continued to expand every year with new restaurants, hotels, and chic living options.



The Sheraton’s main restaurant, District American Kitchen and Wine Bar is one of many urban culinary destinations in the sprawling downtown Phoenix area. District specializes in American comfort food showcasing local products and herbs grown in their rooftop garden. Conveniently located in downtown and within walking distance of several art venues, District is a great place to enjoy a pre-event dinner.



When it comes to group dining District has several options. Besides two private dining rooms, there is also a communal table in the main dining area that seats 12 and an oval wine room for larger parties of 30-75. They offer open air patio seating for those mild Phoenix nights and live entertainment which plays in the evenings throughout the week in their bar.



The menu is a nice mix of sophisticated yet accessible options that are reasonably priced and exceed the expectation of typical hotel food. We started our dinner with the golden calamari, which is lightly coated in tapioca flour and served with a Siracha and citrus aioli and a refreshing house made chimichurri sauce. Both of which were equally delicious.



We also sampled the sweet potato soup with roasted poblano crema. A relatively new item on the menu, the soup is reminiscent of the holidays with hints of cinnamon & nutmeg. Silky smooth and extremely rich, think comfort food at its finest.



My husband chose the Nimbus Nut Brown Ale short Rib Stroganoff, another new menu item, as his entrée. It was a delicious combination of short ribs with various organic mushrooms in a creamy garden herb sauce over pappardelle pasta.



I ordered the Hudson Valley Duck breast, which was cooked to perfection and very tasty. It was served with a few cocoa gnocchi, pearl onions and spring peas. My only caveat was there was not enough green on the plate for my taste.



Of course that was easily overlooked when dessert arrived. Both the wild blueberry cobbler with cheesecake ice cream



and the S’mores chocolate crème brulee with mesquite graham cracker strips were amazing. If neither of those options appeals to you, and I’m not sure how they couldn’t, you can always hold out for the mound of cotton candy that comes with your check.



The next time you are in downtown Phoenix, be sure to stop in at District American Kitchen & Wine Bar; whether it’s for a delicious meal or to just grab a drink at the bar you will be happy you did.


District American Kitchen & Wine Bar
340 N. 3rd Street,
Phoenix, AZ 85004

Cuisine Type: American comfort food with a twist
Price Range: $9-$30
Atmosphere: comfortable yet metropolitan setting featuring local artwork and live music most nights.
Additional Information: Happy Hour is Mon-Sat. from 3-7 p.m. and Reverse Happy Hour starts at 10 p.m. We have live music several nights a week and have half price bottles of wine all day on Sundays. We feature local products from around Arizona. Our wine and spirit list features only American made products and our beer list features only Arizona taps. Find a beer you like? Take it home with you in one of our 64 ounce growlers for just $20. Also, join our 3rd Street Beer Club and get your membership card punched every time you enjoy a pint. After 12 punches you can receive a free growler!

Can also be seen on Arizona Weddings Magazine.

This meal was provided complimentary. However, all opinions and comments are my own.

Breaking Down A Hog With Eric Tirone {Graphic}

By: The Food Hunter

Cochon Butcher’s Eric Tirone is dedicated to his craft and has been building his knowledge base, strengthening his skills and honing his technique at one of the best restaurants in New Orleans for the past two years.

Eric, who hails from St. Louis, grew up in a food centric family. With parents that both love to cook and a brother already in the business it was only natural that he chose the career he did. Eric received his degree in Culinary Arts from Johnson & Wales University. While there he had an opportunity to travel to Italy and learn various techniques and cooking styles. It was during these travels that he realized he wanted to focus on fabrication and immediately applied as an intern at Cochon Butcher.



As an intern Eric never lost sight of his goal of becoming a butcher. He worked extra hours and learned as much as he could about breaking down pigs; eventually his hard work paid off with a full time butcher position at Cochon.

Today customers waiting in line for lunch at Cochon butcher can witness Eric butcher a whole hog in about 35 minutes.

Who is the Meat Mama?

By: The Food Hunter

Leighann Smith, head of the meat department at Cochon Butcher in New Orleans, has been nicknamed the meat mama and rightly so. Leighann came to Louisiana with butchering in mind and immediately applied for a job at Cochon Butcher, a gourmet sandwich and charcuterie shop that specializes in house made meats. Though she learned the basics of her craft from reading books she has expertly honed her skills working full time at Butcher.



I met with Leighann, on a recent trip to New Orleans, and was immediately taken in by her hospitality and laid back, fun-loving personality. In the shop merely 5 minutes, I was handed an apron and gloves and put to work.



Leighann graciously spent her morning teaching me how to make boudin, the classic Louisiana sausage made of marinated stewed pork shoulder, savory seasoning and long grain rice.



She even showed me how to manually operate the vertical sausage stuffer...



and although it was hot to touch as it came out of the horn I successfully made my first sausage coil under her guidance.



Naturally, tasting was on my mind all morning and thankfully Leighann had some boudin ready for us to try! We shared a plate of the creamy dense sausage with a side of house made Germain style mustard and pickles. It was rich in flavor with hints of spice and paired perfectly with the spicy whole grain mustard made with Abita beer.



Part of being head butcher at Cochon Butcher means Leighann is also in charge of the charcuterie. Rows and rows of specialty meats at various stages of the drying process hang from the ceiling in a small room above the store which unfortunately I couldn't photograph. I did however get to try some of Leighann's creations including her yummy fennel salami.

Our time together could have ended there and I still would have been as happy as a pig in sh**...pardon the pun. But just as we were about to leave this happened.



To be continued...

Almond Peach Crostata

By: The Food Hunter

A crostata is an Italian free form pie, basically a pie made without a pie plate. It's casual, rustic and requires no fancy fluting or lattice top like a traditional pie. Crostatas can be sweet or savory depending on the crust and what it's filled with. The possibilities are endless. I prefer them sweet and will often use pieces of leftover pie dough and whatever fruit I have on hand to make small fruit filled crostatas.

All that is needed is dough and fruit but sometimes I like to mix things up a bit. In the recipe below a layer of homemade almond paste is added, which compliments the sweetness of the peaches nicely. This is especially good warm and topped with ice cream.



Almond & Peach Crostata
 (printable recipe)
For the Almond Paste
1/4 cup granulated white sugar
3 tablespoons unsalted butter
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup almond meal
1 tablespoon all purpose flour flour

In the bowl of an electric mixer, beat the sugar and butter until creamy. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate.

For the peaches
4-6 peaches, thinly sliced
2 tablespoons sugar
1 teaspoon cinnamon

Place sliced peaches in a large bowl and toss with the sugar and ground cinnamon.

For the Crust
2 1/3 cups unbleached all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
Freshly grated zest of 1 lemon or 1 small orange
3/4 cup (1 ½ sticks/6 ounces) unsalted butter, cold, cut into ¼-inch cubes
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup heavy cream
A few drops ice water, if necessary

Place the flour, sugar, salt, baking powder, and citrus zest in the bowl of a food processor and pulse several times to combine the dry ingredients. Add all of the cold, cubed butter to the bowl and pulse to process the mixture until it is sandy and there are no visible lumps of butter.

In a small bowl, whisk together the egg, egg yolk, vanilla extract, and heavy cream. Add the wet ingredients to the food processor and pulse 3 or 4 times, or until the dough comes together. If necessary, add some ice water, a few drops at a time, to make the dough come together.

Remove the dough from the food processor and work it out with your hands to even out any dry and wet spots. Form the dough into a ball, flatten into a disk, wrap in plastic, and chill until firm, 1 to 2 hours, before rolling it out. You can also freeze the dough, well wrapped, for up to 2 months.

For the Crostata
Preheat oven to 425°. Line a baking sheet with parchment paper. Roll dough into a circle and place on pan. Spread almond paste evenly on dough. Arrange peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Sprinkle dough with a little sugar.

Bake at 425° for 10 minutes. Reduce oven temperature to 350°; bake an additional 20 minutes or until lightly browned. Serve warm or room temperature.

Garlic-Topped Flank Steak Roulade & Lodge Cast Iron Giveaway!

By: Davinia Perrin

Cast Iron Nation…I’m in! I’m a huge fan of cooking with cast iron. It is extremely versatile, retains heat well, cooks precise and even, and is so easy to clean. My go-to cast iron pan is my Lodge 12-inch skillet. We cook with it nearly every day. And I love the fact that it goes straight from stove-to-oven and is also the perfect pan for camping!

Lodge has an impressive family history; they have been making timeless cookware in the U.S. since 1896. They also have several cookbooks that offer great ideas and serve as the perfect companion for cooking with their products. Their most recent, Cast Iron Nation is a beautiful cookbook! It is filled with a wonderful collection of recipes from professional cooks and chefs from around the country and also includes favorites from the Lodge-Kellerman family. From pizza, soups, sandwiches, cakes and casseroles, this cookbook offers simple timeless recipes for everyone.

After combing through Lodge Cast Iron Nation, I chose to go with the Garlic-Topped Flank Steak Roulade first. Grass-fed flank steak filled with bacon, spinach, sun-dried tomatoes, mushrooms and topped with garlic. Browned in my 12-inch Lodge skillet and then put directly in the oven, this meal was done in less than 30 minutes. I must admit, I was slightly intimidated at first, but this recipe turned out to be so simple yet presented elegantly and tasted terrific. I can’t wait to try several other recipes and add to my collection of Lodge cast-iron cookware!

****Great news…you have a chance to win the 12-inch lodge skillet and the Cast Iron Nation cookbook. Actually you have several chances to win. Lodge has teamed with Virtual Potluck and each of us is giving you a chance to win!!****

Garlic-Topped Flank Steak Roulade
(printable recipe)

2 pounds grass-fed flank steak
Sea salt and freshly ground black pepper
4 strips pork bacon, cooked (but not crispy) and chopped
2 cups loosely packed organic spinach leaves, chopped
1/3 cup chopped organic sun-dried tomatoes
1 cup chopped organic button mushrooms (7 or 8 whole mushrooms)
2 tablespoons coconut oil
5 organic garlic cloves, minced

1. Preheat the oven to 425

2. With a meat mallet or rolling pin, pound the flank steak to an even 1/3-inch thickness. This will give you more surface area to work with when stuffing it.

3. Season the steak with salt and pepper on both sides, then lay it out flat in front of you. Sprinkle the chopped bacon over it in a single layer, then evenly layer on the spinach, tomatoes, and mushrooms, in that order. Roll the steak up lengthwise tightly into a log (roulade), then tie it with kitchen twine in 2 or 3 places to hold it together. (At this point, you can wrap the roulade in plastic wrap and refrigerate overnight, if you like. Bring to room temperature before cooking.)

4. Heat the oil in a Lode 12-inch cast iron skillet over medium-high heat. When the pan is really hot, sear the roulade until browned on all sides, 2 to 3 minutes total.

5. Remove the pan from the heat, and sprinkle the garlic all over the roulade. Place the skillet in the oven until the stuffing is hot but the meat is still pink in the center, 10 to 15 minutes.

6. Remove from the oven, and let the roulade stand for 10 minutes. Remove the twine, slice into pinwheels, and serve. Serves 4 to 6


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Behind The Scenes at Emerils with Chef David Slater

By:The Food Hunter

A few years back I had the opportunity to work on two consecutive cookbook campaigns for Emeril Lagasse, which connected me to him and his cooking style. The obvious next step for me was to visit one of his restaurants, while in New Orleans.



I made my way to Emerils, Lagasse's flagship restaurant, located in what is known as the warehouse district of New Orleans. The restaurant's interior features rustic exposed brick and glass walls, a wine wall made with plaster-lathe wood and a Chef's Food Bar where guests can watch the kitchen action while enjoying a meal.



Led by Chef de Cuisine, David Slater and overseen by Chef Lagasse the restaurant's cuisine pushes culinary boundaries with its bold and diverse flavors. Having spent his childhood in Toronto, a multicultural city, Slater developed a diverse palate at an early age. This and his passion for local ingredients are what inspires his cooking at Emerils.



Chef Slater was there to greet me upon arrival and graciously led me through the kitchen pointing out all of the stations and explaining the work flow of each. It was exciting to see behind the scenes of a real working restaurant kitchen. There was prep being done for that evening's dinner service, pots of greens simmering away and Emerils' famous banana cream pies being made.



We ended our tour at the Food Bar where I got to watch as Chef Slater prepared some of his specialties for me to try. Up first was a steaming bowl of chicken and chorizo gumbo, a traditional soup with a nice spicy flavor.



Next I sampled Chef Slater's house made andouille and boudin sausage served with delicious braised collard grains and spicy mustard.



My favorite though were the fresh fish tacos, made with crispy pieces of escabeche seasoned with lime, orange and cilantro wrapped in butter leaf lettuce.



I easily could've sat there eating and chatting with Chef Slater for hours but as things go I had to get back to my hotel and on to my next adventure.

Thank you to Chef Slater and the team behind Emerils for welcoming me into the restaurant, and serving me some delicious food.