Chris DeBarr – Medium

Chris DeBarr

Chris DeBarr

After 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, 2019

May 1, 2019

Chris DeBarr

THE ANATOMY OF A CREOLE STUFFED MIRLITON

To 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, 2018

THE ANATOMY OF A CREOLE STUFFED MIRLITON

Nov 4, 2018

Chris DeBarr

Tomato Oscar

It’s funny how sometimes — when I am parsing through the constellation of flavors, taste experiences, ideas, and the heated happenstance in…

Jul 30, 2018

Tomato Oscar

Jul 30, 2018

Chris DeBarr

Cook’s Notebook: Yellow Tomatoes

We 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, 2018

Cook’s Notebook: Yellow Tomatoes

Jul 25, 2018

Chris DeBarr

They 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, 2018

They thought a sneak attack on New Orleans would be advantageous for MAGA, and it might have worked…

Jul 4, 2018

Chris DeBarr

You & Me & Meeez on the 4th of July

There 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, 2018

You & Me & Meeez on the 4th of July

Jul 2, 2018

Chris DeBarr

Cunning 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, 2018

Cunning Stunts: “Guac The Dawg”

Jun 28, 2018

Chris DeBarr

Oysters & Pearls

A recent social media shared photo of “Oysters & Pearls” at Revel Cafe & Bar, June 22, 2018 credit: Ray Nichols

Jun 25, 2018

Oysters & Pearls

Jun 25, 2018

Chris DeBarr

Chris DeBarr

I’m here for the soul food! Executive Chef, Revel Cafe & Bar 133 N. Carrollton Ave. New Orleans My chef’s blog is ‘Cunning Stunts: How to Cook Like A Pro’

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