Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location
    Shreveport, LA
  1. I come to Los Angeles fairly often and I want to know where the hard core late night Chefs go to eat, drink and be themselves?
  2. davebr


    True Todd, but not in this case. I have never gotten $1 from the Cotton Bowl and I dont expect to ever get anything besides the best fried chicken there is. It's all there for Mrs. E her family and the city. Im just trying to prolong the life of one of our institutions.
  3. I just thought I would pull this thread back up. Its been a year since someone posted and I will be traveling to Fresno a few times between now and next summer. What about markets? Fish, Meat, Vegetables?
  4. I did go and i have it now for my po boys!!
  5. davebr

    dessert wine

    I love dessert wines. I hate those little glasses that most restaurants pour them into. I use a white wine glass. How many ounces is a proper pour?
  6. davebr


    John T from Gourmet magazine seems to agree. This is from the food editors blog: July 30, 2007 MEET EVELEAN AND OGLE HER NICE LEGS Algonquin just released a book of mine, Southern Belly: the Ultimate Food Lover's Companion to the South. Within are profiles of 200-odd people and places. Food people and places. It's kind of a guidebook, in that I include profiles of old-school restaurants. It's kind of a social history book, in that I use food as a way to think about race and class and other issues. I'm proud of the book. But I'll admit, freely, that -- taking into account the restrictions of the form -- it's flawed. By the time we went to print, one of my favorite spots in the book, Mayo's Mahalia Jackson Fried Chicken (and Fried Pies), in Nashville, closed. Maybe not for good. But as of this writing you can no longer buy the best sweet potato pocket pie in the world from E.W. Mayo, the nonagenarian king of the fry basket. Losses of that sort are buoyed by new discoveries like the Cotton Boll Grill in Shreveport. It's a hutch of a place, in business since the 1930s, with a counter at center and four rows of flanking booths. Sausage and gravy over homemade biscuits for breakfast. Chicken fried in vegetable oil and ham drippings for lunch. (Great stuff!) The Cotton Boll is owned by David Bridges, who also owns Bella Fresca, a local white tablecloth restaurant. But never mind that. The people to pay attention to at the Cotton Boll are the African American cooks and servers who really own the place. They are talented. They are sweet. They are sassy. On the day I was in, lead fry cook Evelean Demming was wearing a Cotton Boll T-shirt. On the rear was the retro-hip Cotton Boll logo. One the front was a stylized rendering of three chicken drumsticks and the slogan, "NICE LEGS."
  7. The decorator doesnt tell me how to cook, Im not gonna tell him how to decorate.
  8. Im remodeling my restaurant so I have some time to travel around the state. I want to visit some cool farms, dairys, sausage makers and so on. What are your favorite artisan products made here in Louisiana?
  9. I enjoy the thinner gumbos as well. I just always assumed they were file gumbos not roux gumbos.
  10. This is a bit boring. But, Im working on a business plan and I was wondering---when it comes to insurance, who covers the person doing the stagier when they get hurt? It seems if a restaurant is nice enough to take you in, then they shouldnt be held responsible to the intern who cut off their finger---or whatever. Who is held liable for the person working for free? In America its not considered working if your not getting paid so you cant put it on a "workers comp" insurance policy. Just a little baffled on how to cover it here in America.
  11. There is a bill up for vote that offers tax credits to "culinary arts and food science infrastructure". 10% for 15,000-150,000 spent, 15% for 150,000-1mil, and 20% for 1 mil and up. Hopefully it passes and that will make them reconsider. I credit JW for providing the infrastructure in making Charleston a great food city. Just imagine what a bunch of skilled labor could do for a city that's already great.
  12. I would be surprized if you couldnt find those things in Fayettville. There is a great market there called Ozark foods. Their version of a Whole Foods, but with a lot of local stuff. The farmers market is really cool. A ton of local raised "salad bar"--grass fed meats. Between you and Rogers is War Eagle Mill in War Eagle. They have what I believe to be the best stone ground grits as well as all flours ect.. Cool little place on a stream that turns the wheel that turns the milling stone.
  13. Thanks! Im glad you enjoyed my restaurant. Did you ever go to Lucky Palace? The house turned soul food shop---There is a place called Fullers. Its not listed or do they have any of the proper licensing to be a cafe. But, it is very good. Take youree and turn east on olive heading into the shadey neighborhood. Take a right on freewater and go about a block and look on the left for the house with a big garbage can in front of it. great cornbread, pig feet, pork chops, greens, ect... Go for lunch. My favorite things at Herby K's are the gumbo(file) and the fried oysters and onion rings of course.
  14. davebr

    New Cabinets

    Yes I live in Louisiana its very humid. The shelves are glass. I have opened the doors and we'll see what happens the next couple of days. I am really worried because my regular cabinets have been up a year and they still make the glasses smell like wood.
  • Create New...