A traveler in Louisiana will find a fantasy of food choices among Cajun and Creole cuisine , including casual or elegant. The southern state receives a bounty of seafood from the Gulf and numerous dishes feature fish or shellfish, but watch out – many are fried. Don’t leave Louisiana without tasting beignets, boudin, Bananas Foster, cafe au lait, cracklins, crawfish, etouffee, gumbo, Hoppin John, Hurricanes, King Cake, Oysters Rockefeller, Po Boys, pralines and of course, Tabasco sauce.
I traveled to Texas to photograph wildflowers and taste wine, but ended up into brats and beer. Not to say I didn’t spy a few bluebonnets, even with drought conditions, and sip some vino, but Fredericksburg taps into authentic German food and ale. And das ist gut.
Continue reading Fredericksburg, Texas: Bratwurst and Beer
When I think of New Orleans, I can almost taste beignets, Cajun jambalaya, po’ boys and Shrimp Etouffée. Let’s not forget gumbo, pralines, Bananas Foster, Andouille Sausage, King Cake and Café Brulot. No wonder I love the city.
Continue reading Lessons Learned at New Orleans Cooking Experience