(article written 2005) It was a special day at the Tampa’s Pelagia Trattoria, inside the Rennaissance Hotel recently. The occasion? A special luncheon for Monsieur Bruno Lafon … Continue reading
Olde Turkish proverb: Coffee should be black as Hell, Strong as death and Sweet as love. (Coffee is an intregal part of the Turkish culture.) … Continue reading
Early Creoles and Cajuns shaped the Louisiana cuisine we like today. The Creoles were wealthy planters, and their kitchens aspired to rich, fancy cuisine. Their recipes came from France or Spain as did their chefs. In contrast, the Cajuns were a tough people used to hard, meager living. They tended to serve pungent country food prepared in one pot. Each group used rice extensively and based many dishes on a roux of oil and flour. All had local ingredients to work with … fish, seafoods, river critters, vegetables, fruits, nuts and a lot of sugar cane. Louisiana cooking reflects their results: Gumbos, Creoles, Po-Boys, Etouffees, Shot Glass Oysters, Jambalaya, Craboiled Potatoes, bright Red Velvet Cake and more.Continue reading
Going to Brazil? Here’s a look back at some of their delicious food offerings.