Rabbit and Dumplings at Cochon. The chef is a James Beard Award winner. I watched the dish bubbly in a blazing wood-fire oven. It was served to me in a skillet, rich and satisfying.
At the Roosevelt, I worked on salmon roullades, rolls of smoked salmon and cream cheese on rye bread with microgreens and dill, for a wedding.
Weirdest hors d'oeuvre ever. crab and mango salad in a curry-flavored cone.
Run-of-the-mill day in the French Quarter
impromptu mini street parade. I don't think any streets were closed off
A multitude of blinis topped with creme fraiche and caviar, garnished with brunoise chives, egg whites, egg yolks, and shallots for an event
pork pate for the breakfast buffet.
strawberries and prosciutto at brunch buffet.
Ceviche. Luckily, we have a peruvian in garde manger.
carpaccio with pickled red onions, parmesan, and spinach chiffonade.
What a spread!
Shrimps and ersters. Did I mention it's all-you can eat?
The Blue Room. I really don't want to list all of the famous musicians that performed or got there start here.
Rabbit tagliattele from John Besh's Domenica. I can't remember if I enjoyed it; I ate it too quickly
He can pull off "pizze" too.
Olivier's. Best corn bread I've ever had. I asked the waitress if she could get me the recipe. She went to the kitchen, returned, and said, "We use the Jiffy box recipe." So disillusioned.
Duck breast and plum port sauce at Oliviers. It was overcooked and the sauce tasted like artificial jam. I sent it back.
Much better! Half roasted chicken and corn maque choux. Good homestyle cookin. Lay off the dried herbs though!
Meatloaf at Besh's American Sector. Made with brisket, cooked low and slow, and mayhaw—like a cranberry, but less tart—tomato sauce with mashed potatoes, gravy, and crisp haricot verts.
