With their distinctive combinations of specialty ingredients, French-inspired cooking techniques and sassy seasonings, Cajun and Creole cuisine have earned their place on dining-room menus far beyond their original bayou boundaries.
Club Oysters
Submitted by Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La.
Fried Oysters On the Half-Shell
Submitted by Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La.
Making Dining New Again at New Orleans CC
As New Orleans CC takes its food-and-beverage program in an exciting new culinary direction, General Manager Bobby Crifasi shares how the tradition-rich club always works hard to better itself. New Orleans is one of the best food towns in the country. It has a regional cuisine that reflects the city’s Cajun, Creole, and French roots.…