Obviously I didn’t invent the dish, but in an attempt to make a creative and tasty breakfast one Sunday morning, I borrowed a page from the former Sugar Magnolia restaurant (in New Orleans) to make …

Barbecue Shrimp is a classic New Orleans staple, created at Pascal’s Manale restaurant.  It is essentially a dish of butter-poached shrimp with a lot of black pepper and some Creole seasonings.  That being said, the …

Here is our ever-popular shrimp and grits recipe that I developed for my catering company.  It’s Southern-style and will please even the Savannah and Charleston natives who eat the dish often.  This is a scaled …

This is what I believe to be the authentic recipe for my favorite queso dip on the planet, from Superior Grill in New Orleans.  The recipe was originally published in a Shreveport newspaper and I …

Reporting from Tampa, Florida, I wanted to wish everyone a happy Mardi Gras.  While today is business as usual across the globe, New Orleanians are taking the day off to take part in the annual …

No, this is not food related, but after “keeping the faith” for over 30 years, the New Orleans Saints are going to the Superbowl!  My feelings are tough to even put into words.  Who Dat!

The word martini has evolved recently to encompass any cocktail served in a martini (cocktail glass).  Although I still use the word interchangeably, when you hear me say that I’m in the mood for a …

Here, my friends is the “almost world famous recipe” from the now- defunct Sugar Magnolia restaurant (formerly at 1910 Magazine St.).  This drink has received rave reviews from almost every customer that tried one.  I …

Here’s my gumbo recipe in five easy steps.  It is about as authentic as it comes, as I’ve taken ideas from many different people and made it simple.  The only hardware you will need to …

Nothing beats a properly made margarita; tequila, orange liqueur and citrus juice, shaken and served in a salt-rimmed glass.  It’s my favorite cocktail.  The sweet and the sour flavors all blend together to create a …