Louisiana Culinary Trails

(Magazine St., at Girod St.) mornings. Look for soft-shell crabs, Creole tomatoes, fresh-cut flowers, free-range chicken, organic bread, wild mushrooms, and other regional delights. Or visit the Southern Food & Beverage Museum (1 Poydras St., New Orleans; 504-539-9617; southernfood.org) in its new home (opens June 2008) at the Riverwalk Marketplace for art and artifacts that celebrate the South’s unique culinary heritage and tastings related to the exhibits. The French Quarter is saturated with so many classic Creole restaurants. Antoine’s, Galatoire’s, Arnaud’s, and Tujague’s are all worthy members of the pantheon of New Orleans cuisine. A newer member of this group is Bourbon House (144 Bourbon St., New Orleans; 504-522-0111; www.bourbonhouse.com), right on the most rambunctious part of Bourbon Street. The menu has an oyster motif; a great choice is delicately sautéed oysters on a bed of spinach — a tasty opener for the humorously named Redfish on the Half Shell. Downriver sits Mimi’s in the Marigny (2601 Royal St., New Orleans; 504-872-9868). An outstanding tapas menu is served until very late; the manchego toast with mild Spanish cheese and caramelized mushrooms might be the best bar food on the planet. Winning selections at Elizabeth’s (601 Gallier St., New Orleans; 504-9449272; www.elizabeths-restaurant.com) are the authentic calas (deep-fried rice cakes), crab cakes with poached eggs, cornbread waffles with fresh fruit and cream, and sinful praline bacon. Another smash hit, Crabby Jack’s (428 Jefferson Hwy., Jefferson; 504833-2722) is a simple storefront attached to a seafood warehouse on the outskirts of New Orleans. The shrimp poboy is so overpopulated it comes with a fork. Ready to see what’s outside the Big Easy? Loop around Lake Pontchartrain on I-55. In less than an hour, you’ll pull in at Paul’s Cafe (100 E. Pine St., Ponchatoula; 985-386-9581; paulscafe.net). It’s a comfy spot in restored turnof-the-century gem Ponchatoula, famous for its strawberries. Besides classic diner breakfasts and plate lunches, Paul’s pours fresh strawberry daiquiris and margaritas — just don’t drink so many that you want to pet the town alligator. Close to the Mississippi state line lies Franklinton and the century-old Varnado Store Museum (936 Pearl St., Franklinton; 985-795-0680), where you can purchase homemade jellies, jams, and home-canned goods from local farms. Nearby Watermelonheart Jelly Company (25255 Hwy. 62, Pine; 985-848-5558) also has local-made jams and jellies, including a signature delicacy: watermelon jelly. 5 http://southernfood.org http://www.elizabeths-restaurant.com http://paulscafe.net

Table of Contents Feed for the Digital Edition of Louisiana Culinary Trails

Introduction Creole Fusion Capital Cuisine Bayou Bountry Seafood Sensation Prairie Home Cooking Chicken & Andouille Gumbo Recipe Delta Delights Food Glossary Red River Riches

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