Where Y'Eat

We live in an era full of celebrity chefs that you probably have never heard of. Just think about that for second - people can be celebrities now and you’ve never even heard their names. The title is the usually bestowed because a TV producer somewhere said so, and thus is born the next celebrity chef. New Orleans has produced its share. It's nice to see local talent in the national spotlight, but there’s a different category of acclaim in the New Orleans dining world that runs a little deeper

Even before you start picking at the turkey or swilling the early afternoon Beaujolais, you might be feeling a bit full of Thanksgiving. It’s the run up, which we are now in the midst of. As the calendar ticks down to Turkey day, we’re being stuffed with advice, product promos and tips to "master" the feast and host the "ultimate" holiday meal. How will yours compare?

If you love po-boys, you already know how you like them. It’s sloppy roast beef or crispy shrimp, thin-sliced ham or fat fried oysters. I bet you even have a precise combination for how you like it dressed. Just listen to some po-boy pros when they order at the counter. In their confident cadence and specifics, they can sound like surgeons gloved up for an operation. “Hot sausage. Dressed. No lettuce.”

For players and coaches, a football game starts long before kickoff. The same holds true for the food-minded Saints fan. For such fans, it starts with choosing what to cook and devoting the hands-on work to ensure a victorious feast. It's really no wonder. Take the enthusiasm of the Who Dat Nation, add south Louisiana's endemic passion for food and the results are predictably over the top. Just check out the action around the Dome on the day of any home game. There are some who say New Orleans

It’s one of our greatest food holidays, never mind that there's rarely ever any cooking involved. It’s Halloween. So what if most of the food that makes this holiday tick is store-bought candy, dispensed one little bit at a time from your front steps?

You can't really count on the calendar to tell you when seasons change in New Orleans. Balmy and temperate one day, you know we can still plunge right back into humidity the next. You’ve got to be on your guard. But there are other cues that let us know where we stand.

No two bowls of gumbo should be exactly the same. Heck, even when they’re served from the same pot the precise mixture of seafood and meat and seasoning may differ from bowl to bowl, based on the luck of the ladle. This is certainly the case with Creole gumbo, a down-home style sometimes described as kitchen sink. And yet, even for the endless gumbo variations out there, sometimes an overarching house style for a particular gumbo can speak to you in a voice you may recognize even years after

We don’t hear much about German heritage in New Orleans, until October that is, when it comes at us with all the oomph of an oompah band. Suddenly you’re showing your nephew how to do the chicken dance, you’re dissecting the differences between bratwurst and weisswurst on your sausage platter and you’re proclaiming “prost!” as the foam drops another inch down your stein.

In deepest summer, there is a certain mindset in New Orleans that regards the outdoors as enemy territory. Maybe you’ve succumbed to it once or twice yourself. When this mindset sinks in, the outdoors is something to be monitored and cordoned. You dash from door to door at your own risk, and air conditioning on an outing for dinner or drinks is as necessary as air tanks for a deep sea dive. When true fall arrives, of course, all is forgiven and an outdoor perch is the place to be.

Brace yourself, I'm about to use the F word. That would be “fusion.” Alright, maybe that's not such a big deal to you, but in certain restaurant circles fusion is one provocative term. It brings food memory flash backs to the days of sesame crusted everything, of the indiscriminate use of plum sauce and of milky green wasabi mashed potatoes.