This is one of my favorite winter menu staples because it’s indulgent and so easy. The recipe that I am sharing today was inspired by an old Lee Bailey recipe, which was likely inspired by a Brennan recipe, making it New Orleans GOOD. The marinade gives the lamb the right about of seasoning, complimenting the lamb’s flavor perfectly. My favorite part about serving this for company is that the work is 95% on the prep end, [Read more…] about Broiled Lamb Chops
The Art of Place: Lee Ledbetter- Architecture and Interiors
I have met Lee Ledbetter. He is gracious, modest, and talented beyond the beyond. He is that rare top 1% who is a super talented architect AND designer. His new book shares some of his residential and commercial projects, which span six states and the Bahamas, always incorporating historical precedent and environmental context.
The New Orleans native designs new and updates traditional old homes, often opening the spaces within to be used in a more light-filled, modern way. His chic Modernism style is [Read more…] about The Art of Place: Lee Ledbetter- Architecture and Interiors
This savory starter with a hint of sweet is a show stopper. The work is 95% on the prep end, which makes it look easy once you are ready to serve this course. The combination of flavors promises to enchant the taste buds and leave a lasting first impression… [Read more…] about Fourme d’Ambert Tart With Port-Braised Asian Pear
What is the first thing that comes to mind when you think of New Orleans? For many it is Cafe Du Monde’s glorious beignets and coffee. No trip to New Orleans is complete without a stop to this food mecca. The copycat places of similar names have nothing on the real deal… and [Read more…] about New Orleans' Cafe Du Monde- Past and Future (Expansion Rumors!)