Monthly Archives: July 2011

Po’ Boys at Stanley & Scott Boswell

As our friends belly up to the bar at Stanleys, Troy and I finish talking to a prominent local who was born and raised in New Orleans. A self-proclaimed foodie, I can tell that he has food chops by the...
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Stella! Stone Fruit Salad

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Working with Emeril Lagasse

Our evening at Emeril’s Delmonico is fabulous. As we finish our handcrafted martinis and grand charcuterie tasting, we get to the good stuff with Chef de Cuisine Spencer Minch. Q: What is Chef Emeril Lagasse really like? A: Emeril is...
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Emeril’s Delmonico Crab Cakes

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Spencer Minch

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Emeril’s Delmonico & Spencer Minch

You can’t go to New Orleans without tasting Emeril. He has many establishments in the city including Emeril’s New Orleans (classic Emeril), NOLA (funky, casual) and Emeril’s Delmonico (dry-aged steaks and charcuterie). There is a reason he has emerged as...
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Food IQ: What is Charcuterie?

Our definition of charcuterie is the art of preparing preserved meats such as sausages, cured meats and pâtés. It’s also known as a delicatessen that serves these products. The craft and trade of salted meats dates back to first century...
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