|A Tale of Three Fish Stews...the first rendition.|
We had some fun playing around with surf and turf, pulling together things like red snapper and sugar cane-cured pork belly. We’re messing around with a version of shrimp and grits. A Creole dish with grouper. These are the kinds of things we’re cooking and getting inspired by. Not everything will wind up on the menu, but it’s all part of the journey.
|Pontchartrain Blues crab boat|
|A Pontchartrain Blue crab|