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Daily archives "March 16, 2019"

3 Articles

Hey Good Lookin’ Whatcha got Cookin’

Today we headed to the French Quarter of New Orleans, and we had the pleasure of meeting Michael Devidts- the instructor of New Orleans School of Cooking. Established 39 years ago, the school specializes in New Orleans cuisine. First, Michael took us to the Farmer’s Market to get some ingredients for our meals.

Crescent City Farmer’s Market. Credits: Matt Hershberger

We were divided into groups and assigned to cook a portion of a five-course meal (appetizer, soup, salad, main course, and dessert). With guidance from Michael and his assistant Josh, my group cooked gumbo for the soup portion of the meal.

OurĀ  gumbo recipe:

First, you make the roux (equal parts oil and flour). Wisk until dark brown.

Add onions, celery, garlic, and peppers in the roux.

In a vegetable stock, we boiled carrots and potatoes. Add vegetable stock (with potatoes and carrots) to the roux. Joe’s Stuff Seasoning. Michael is adamant that no salt is needed. “We don’t use salt- only Joe’s Stuff!” Simmer for 30+ minutes until the potatoes are soft.

Deacon John

We’ve been trying to catch a legendary Deacon John show for the past decade. The stars were always just slightly misaligned, traffic tosses in a curve ball, or conflicting commitments conspired to keep us from hearing the master at work.

This year, everything just clicked. We caught Deacon John and the Ivories for their performance at the Old U.S. Mint. This special show was in support of The Friends of the Cabildo in the Old U.S. Mint’s 3rd Floor Performance Space, a trippy, intimate 150-seat venue lit up in warm reds, oranges, and yellows. The entire set was recorded for the Louisiana State Museum archives and future museum exhibits.

This performance was a true tour de force of American popular music (their playbook is almost 800 songs strong!). From Duke Ellington to Cab Calloway, Fats Domino to Stevie Wonder, their 1.5 hour set was awesome. The band was tight and mood playful and fun.

We wish you all could have been there with us, but here is a little taste: