Dining

Chef’s Profile Bistreaux’s Executive Chef Matt Regan

February 03, 2017

When Maison Dupuy General Manager Steve Ferran announced Bistreaux’s new executive chef, Matt Regan, six months ago, French Quarterites couldn’t wait to taste Chef Matt’s cuisine on their home ground.

Regan developed a following as executive chef at Luke, a beloved restaurant that is part of the Besh Restaurant Group co-owned by celebrated Chef John Besh.

Regan’s tasteful talents are not just in the culinary arts. A native of Pittsburg, PA, Regan gained his college degree in classical guitar followed by graduate school in the music arts.

Chef’s Profile: Nathan Richard

by Brenda Maitland

November 13, 2016

Tasting and tippling at Kingfish Kitchen and Cocktails has become part of the French Quarter’s most enticing experiences. The establishment’s thematic decor and memorabilia featuring the “Kingfish,” Huey P. Long, Louisiana’s early 20th century populist governor and U.S. Senator, just adds to the ambiance.

But the real treat at Kingfish is on the plate and in the glass. A marvelous bar program with excellent wines, craft cocktails, and outstanding beers answers customers’ thirst requirements as well as their food pairing needs. Cracklins with beer? Heck, yeah!

Holiday Dining, New Orleans Style

by Brenda Maitland

October 31, 2016

Just about every city in America observes the holiday season with celebrations and activities, some with parades, festivals, group caroling, exterior home decorations, faith-based gatherings and other events… all in the holiday spirit.

In New Orleans, these same traditions are practiced; however, just about every holiday event is eventually focused on fine food and wine or other libations.

Food News is Good News!

by Brenda Maitland

August 01, 2016

New and revitalized restaurants are part of the expectations and fun in New Orleans dining. It seems like different places are opening all the time and others are closing for renovation or refurbishing. That’s a good thing, since New Orleanians have always been tagged as people who “live to eat.”

In fact, many significant personal and business agreements have been forged while dining out. A little wine can help as well!

Chef’s Profile: Chef Nicholas Scalco, Irene’s Cuisine

by Brenda Maitland

August 01, 2016

Upon appearance, Nicholas Scalco may appear more like a top-notch athlete than an acclaimed chef, but then, both profiles are correct.

An experienced, well-trained, across-the-globe Ironman triathlon participant, Scalco is also the chef de cuisine at Irene’s Cuisine, the beloved restaurant founded by his mother, Chef-Owner Irene DePietro, nearly 25 years ago.

Dining al Fresco!

by Brenda Maitland

May 10, 2016

Since we spend so much effort, time and money into putting a roof over our head, it’s pretty amazing how much we humans enjoy being outside, especially dining, with only the stars between us and infinity!

Who does not love the openness, the fresh air, the smells of the night, the soft wind, and the subdued lighting usually coming from candles slightly flickering. These are the moments of which lifetime memories are made.

Chef’s Profile: Chef Phillip Todd, Bombay Club

by Brenda Maitland

May 10, 2016

People move from one city to another for a variety of reasons. Often, the move is for love, either the love of a new place or the love of a special someone.

Chef Phillip Todd was twice lucky. He fell in love with a wonderful girl who is a native New Orleanian. Todd embraced both the girl and the city because he always wanted to be a chef and what better place in the world than New Orleans to practice his craft.

Casual, Comfort Cuisine

by Brenda Maitland

February 03, 2016

Visitors to New Orleans as well as residents make it a point to spend time in the neighborhood for which the city is justly renowned. Everyone, no matter how short or long the visit, spends time in the French Quarter.

Chef's Profile: Steven Young, Royal House

by Brenda Maitland

February 03, 2016

Chef Steven Young is a natural-born chef. A native of New Orleans’ West Bank of the Mississippi River, he grew up in a family of 9 children.

“My mother and grandmother were excellent cooks,” he said. “I was about 7 when I began hanging out in the kitchen watching and sampling, with all those wonderful aromas of gumbo, red beans, soul food and other local traditional New Orleans cooking,” Young recalled.

Seasonal Holiday Dining

by Brenda Maitland

November 02, 2015

It’s been said – in multiple settings by many a New Orleanian -- that south Louisiana has four seasons: crayfish, shrimp, crabs and oysters. Or, another take on the seasonal changes, the four seasons can be described as Ponchatoula strawberries, Creole Tomatoes, Ruston peaches and Oak Grove sweet potatoes, or substitute watermelon, oranges, sugar cane, rice or a myriad of other bounteous ingredients from the state’s farms, fields and water bodies.

Chef's Spotlight - Executive Chef Paul Miller, K-Paul's Louisiana Kitchen

by Brenda Maitland

November 02, 2015

The sudden loss of world -renowned chef, author and entrepreneur, Paul Prudhomme, in October was a devastating blow to his family, the state of Louisiana, the culinary community and to the millions of people who knew and loved him. Yet, there’s still two Chef Pauls in K-Paul’s Louisiana Kitchen -- Executive Chef Paul Miller and the spirited presence of his mentor, kitchen collaborator and close friend.

As head chef for K-Paul’s Louisiana Kitchen, the celebrated restaurant Prudhomme and his late wife, K, founded in 1979, Miller keeps the establishment cookin’ in more ways than one.