Smoked Louisiana Seafood Salad
3739 Perkins Road
Tues.-Fri., 11 a.m. to 2 p.m.
Mon.-Sat., 5:30 p.m. to 10 p.m.
Sunday brunch, 10:30 a.m. to 3 p.m.
Think seafood salad compels the use of mayo and celery? Not so in Chef Jaime Hernandez's light and smoky version, which he showcased in May at the Louisiana Seafood Cook-Off in New Orleans. The farm-to-table enthusiast starts by brining regional jumbo lump crabmeat, crawfish tails and redfish, and then smoking the seafood just enough to impart nuances of bourbon-soaked pecan wood. The entrée salad is dressed with a fragrant vinaigrette that blends local beekeeper Bobby Frierson's honey with fresh lavender and house-made crème fraiche. Shirking old-world rules that demand the separation of cheese and seafood, Hernandez tops the salad with mild feta from St. Martinville cheesemaker, Belle Écorce Farms and then Baton Rouge-grown sunflower sprouts. Says Hernandez, “Ingredients that breathe the same air and come from the same place can't help but go well together.”
comments powered by Disqus
A fashionable escape
From beachside relaxation to European adventures, the vacation season has arrived. This summer, ensure that you journey in style with effortlessly chic ensembles in classic colors. Here are a few of our favorite looks for destinations near and far. (Model: Rita Satawa)
An early A. Hays Town residence becomes a modern-day melting pot of design ideas for Daryl Rogers and Gary McDaniel
Earthy tribal prints, raffia, and stunning stones--spring accessories are taking cues from Mother Nature. This trend mixes bright hues and neutral tones, resulting in easygoing style. Here are a few pieces that will take you into the new season like a natural.
Breath of fresh air
Stacy and Ross Henry give a midcentury home a chic new life inspired by its lush landscape