Monthly Archives: June 2011

New Orleans School of Cooking Corn and Crab Bisque

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New Orleans School of Cooking Jambalaya

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Boost Your Food IQ: Cajun vs. Creole

Our quick and dirty explanation of the difference between cajun vs. creole cooking: Cajun Rustic, country fair with punchy bold flavors evolved from French peasantry. Examples include stews, gumbos and fried catfish. Creole Refined, city fair with sophisticated flavors evolved...
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New Orleans School of Cooking Shrimp Creole

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7 on Fulton

Troy and I had the pleasure of spending an evening with Chef Matthew Fultz at 7 on Fulton during our stay in New Orleans. Chef Hartmut Handke, one of Columbus’ all time greats, touted Matthew Fultz among the best in...
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Matthew Fultz

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