Chris DeBarrAfter catching the Saharan sonic blues by Mdou Moctar at Santos Bar on Decatur Street, I took a…Under the balconies and on the sidewalk in the last block of Decatur before Esplanade, some black dudez have a slew of weenies roasting…May 1, 2019May 1, 2019
Chris DeBarrTHE ANATOMY OF A CREOLE STUFFED MIRLITONTo get to the finished product of a mirliton heaped with a luscious, moist crabmeat & shrimp stuffing, there are a number of techniques to…Nov 4, 2018Nov 4, 2018
Chris DeBarrTomato OscarIt’s funny how sometimes — when I am parsing through the constellation of flavors, taste experiences, ideas, and the heated happenstance in…Jul 30, 2018Jul 30, 2018
Chris DeBarrCook’s Notebook: Yellow TomatoesWe had to switch it up on our gazpacho, so I turned to some yellow beefsteaks I like to feature this time of year. They really do have a…Jul 25, 2018Jul 25, 2018
Chris DeBarrThey thought a sneak attack on New Orleans would be advantageous for MAGA, and it might have worked…It was a perilous fight, but in ferocious block by cozy corner by candlelight lounge fighting the Battle for Treme turned, then the booming…Jul 4, 2018Jul 4, 2018
Chris DeBarrYou & Me & Meeez on the 4th of JulyThere is often a marvelous solitude in professional cooking, as we negotiate the maze of a chef’s daily prepwork amidst our heaps of…Jul 2, 2018Jul 2, 2018
Chris DeBarrCunning Stunts: “Guac The Dawg”I just invented a new dish, a vegetarian riff on a corn dog featuring deep-fried avocado, stuffed with a black bean/pepper jack puréed…Jun 28, 2018Jun 28, 2018
Chris DeBarrOysters & PearlsA recent social media shared photo of “Oysters & Pearls” at Revel Cafe & Bar, June 22, 2018 credit: Ray NicholsJun 25, 2018Jun 25, 2018