| Chef Andy's Culinary Travels |
Chef Andy's Latest Journey
Chef Andy's desire to perfect the art of Creole and Cajun cuisine has inspired him to further his culinary education at the "Big Easy," otherwise known as
New Orleans. This education extended far beyond the formal training he attended there.
Delving into that region's history, the Acadians, known as "Cajuns," were the French culinary influence. The Creoles were the original culture. This
lead to a unique melting pot!
While on tour of the Bayou, Andy spent time with the Captain, learning about some abundant local foods: alligator, turtle, crawfish, and Nutria.
On Bourbon Street in the French Quarter, Andy attended the "Oyster Jubilee." Jazz musicians played in the street while a 350 foot oyster "Po Boy" was
being assembled by many of New Orleans' famous chefs! Andy was able to meet some of the chefs to tap into their knowledge and expertise, bringing even
more culinary ideas back with him.
In the above photo you can see Chef Andy with Michael Regua, Executive Chef at Antoines Restaurant for the past 33 years. Antoines Restaurant is the oldest restaurant in the country. Est. 1840 Check out Antoines on Originals with Emeril Lagasse.
He also dined at famous restaurants: K-Paul, Red Fish Grill, Brennan's, Emerils and Luke. This enabled him to further formulate an outstanding menu
lineup.
Our latest menu includes delectable new items inspired by Chef Andy's trip. Check it out!
Chef Andy travels around the world sampling delicacies and learning from world-famous chefs. Often what he learns inspire new menu items!
Chef Andy also visited the Great Northwest, Seattle WA, and Vancouver BC. Unsurprisingly, he found the locals had a passion for Alder Wood Smoked Salmon. By experiencing several local chefs’ techniques, he has come up with a soon-to-be classic recipe in his repertoire.
You’ll want to keep this feature item in mind for your next event!
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