US Airways - April 2013 - (Page 101)

being inspired by the same experiences.” Growing up in an environment where hard work, creativity, and customer service were the standard gave Brennan his clarion call of “NOLA bred, NOLA fed.” New Orleans culture now permeates each of his five restaurants. A signature Ralph Brennan dining experience, Ralph’s on the Park, overlooks the historic City Park with its tall oak trees and sweeping moss. Brennan, with the help of chef Chip Flanagan, presents a fine-dining experience laced with Louisiana flavors, from a simple turtle soup to a playfully innovative foie gras peanut butter and jelly sandwich. The upbeat energy at Red Fish Grill makes it an incredibly popular casual seafood eatery, right at the foot of Bourbon Street. Casual diners get unfussy yet high-quality dishes, with favorites such as hickory-grilled redfish and Alligator Sausage & Seafood Gumbo served nightly. The proof is in the numbers: Red Fish Grill celebrates serving its three millionth BBQ oyster this spring. Rounding out Brennan’s portfolio are Café NOMA (in the New Orleans Museum of Art), Heritage Grill and Café b (both in Metairie), and Ralph Brennan’s Jazz Kitchen, which brings the authentic flavors and music of New Orleans to the Downtown Disney ® District of Anaheim, California. Brennan has been generous in giving back to the community that inspires him, actively supporting local charities. He is the first Louisianan to be appointed to the Board of Trustees for the Culinary Institute of America, representing his home city with aplomb. As for the future of Ralph Brennan Restaurant Group? “Well, you’re only as good as your last meal. New Orleans has exploded with culinary innovation of late, and while we welcome the energy and creativity, we know that we have to be relentless with customer satisfaction. It’s exciting to see our cuisine evolve and marry local ingredients with a contemporary flair.” Clockwise from far left: BBQ Oysters at Red Fish Grill; Ralph Brennan at Café b; Ralph’s on the Park; enjoying lunch at Red Fish Grill; Alligator Sausage & Seafood Gumbo at Red Fish Grill usairwaysmag.com april 2013 101 http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - April 2013

US Airways - April 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Ballpark Food
Hub Crawl: San Francisco International Airport
Wine & Dine: 20 Wines Under $20
Wine & Dine: True Brew: Puerto Rico Coffee
Great Tastes: Luna Red
Great Escapes: Couples Resorts
Adventure: Cape Ann, Massachusetts
Great Escapes: Fairmont San Francisco Hotel
Adventure: High Springs, Florida
Gear Up: Golf
Special Section: Cabarrus County, North Carolina
Travel Feature: Grazing in Venice, Italy
US Airways Feature: 50+ Year Employees
No Strings Attached: Brad Paisley
The Rise of Hotel Restaurants
Phoenix Flair
Celebrate New Orleans: Art. Culture. Music.
Great Dates
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?

US Airways - April 2013