For Larry, a talented gourmand, polymath, and physician, who studied in New Orleans, and who, sadly, has passed;
and Randy, a gourmand, academician, and more, who, as far as I know has not.
A literary and culinary reference, for these two topics:
A Confederacy Of Dunces
Also, re the menu, I will never forget the lesson, in the kitchen, on cooking a steak, at the first restaurant back then in New Orleans, given by Vontel, 1971.
New Orleans, you know, has been known for Cajun and creole cuisine, but not so much for steak houses.
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