catdaddy

Pureed and mixed into grits. Served with over easy eggs and country ham.

There is a very small bakery in Beaufort, NC called(strangely enough) Beaufort Bread Co. One and a half bakers produce bread without a mixer and cook in a wood burning brick oven. Their flatbreads are the best.

I know this is an old thread but I'm a new member and was in New Orleans last weekend. We ate at Lilette (on Magazine uptown), Bayona,and Peristyle. Bayona, considering the entire experience, was clearly the best. Peristyle's menu showed the most thought and imagination. Chef Anne's plates are very tight and the starches were great. Lilette, owned and run by one of Susan Spicer's old cooks is small and happnin. Quite a few locals and childern there. Definitely worth the cab/trolley ride uptown. Bayona's wine guy actually had opinions about every wine I asked about----strange indeed.