In a state so blessed with delicious seafood as is Louisiana it makes perfect sense that talented cooks in both restaurants and homes have over the years developed a cuisine worthy of celebration. In New Orleans, there exists such pride in their unique cuisine that it is the home to more legendary dishes than any other place I know.
Fresh Off the Boat
If you’re wondering how best to store, prepare and serve fresh seafood, chef Brian Landry is a good man to ask for advice. Decades before he joined chef John Besh in opening New Orleans seafood restaurant Borgne, Landry was spending summers catching shrimp, fish and crabs at his grandfather’s rented fishing camp on Lake Pontchartrain. “I had a very positive relationship with seafood from an early age,” he said.
Oysters marketed like fine wine? That may be this industry’s future
August 4, 2015
Many wines are classified not by the country where they are produced, but by the specific region where the grapes are harvested – think Napa, Calif., or Bordeaux, France. Now apply that same concept to oysters and you get a sense of a nascent movement here that could change how this beloved Louisiana seafood is harvested and marketed in the future.