The
dictionary defines persnickety as; fussy
about small details, overly particular about trivial
details, requiring great precision and snobbish.
The
Events of early September down south have affected
me deeply. I’ve never lived or worked in New
Orleans, but I visited there on several occasions
and the city quickly became part of my soul. My
first visit there was when I was twelve. My parents
took me and my sister there on vacation. We went to
Antoine’s Brennans and of course Café du′ Monde. I
was amazed at the sights, sounds and tastes of the
city. Hearing street musicians on Jackson square
turned a Jersey boy into a lifelong fan of jazz and
blues.
My
parents always took me, my brother and sister to
nice restaurants and in New Orleans it was no
different. I was in heaven. Every meal that week was
spectacular. I came back from New Orleans determined
to become a chef and unlike previous career dreams
(astronaut-I don’t like to fly; football player-I
don’t like to exercise; Rock Star-I can’t sing),
this was achievable. I LIKE FOOD AND I LIKE TO EAT.
Many years later, I realized there was more to it
(than that). I started cooking at home and found
that I was able to recreate the dish I had in New
Orleans from taste memories.
In
the past couple of weeks, the nation has been able
to see the remarkable spirit of the people of New
Orleans. I guess that’s how a city survived 200
years in a swamp. New Orleans always celebrates the
positive. A great Jazz musician dies, they hold a
parade and the funeral is not somber, but a
celebration of his life . Many years later I still
can vividly see and taste those meals. One meal in
particular stands out. It wasn’t the greatest meal
I’ve ever had, but the experience was a moment of
truth, where I knew I wanted to become a Chef. The
combination of the food a jazz band playing and
great service with that touch of southern charm did
it. It was Brennans for breakfast, a must do tourist
thing. I was amazed, a three course breakfast:
turtle soup, poached eggs on pan fried trout,
sautéed spinach and hollandaise as well as dessert.
Dessert at breakfast…
I
was loving New Orleans more and more. Bananas Foster
made table side, an experience to die for of the
life that has passed.
So
let us not mourn New Orleans, let us celebrate by
enjoying the food which is truly and uniquely an
American blending of African, Spanish, French and
Caribbean foods.
Savor a thick spicy Gumbo or a peppery sherry laden
turtle soup, drink a Dixie beer, eat some crawfish.
Celebrate more with bread pudding, extra bourbon
sauce please, bananas Foster. Play some Louis
Armstrong or Dr. John or go crazy with infectious
zydeco music. Even though the city is down right
now, the spirit will persevere.
Laisses Bon Temps Roulee
