Chef Eric Cook is the mastermind behind the lower garden district restaurants Gris Gris and Gris Gris To Go Go, Saint John in the French Quarter and, soon a new eatery, Julia Brown in the Bywater. Chef Cook joins New Orleans Magazine editor Ashley McLellan to chat about the importance of eating local in the summer, Creole cooking, and what’s fresh at his restaurants. Did someone say “frozen French 75 to go?”