[Sca-cooks] OP, by a long shot: Questions for Professional Chefs
Martin G. Diehl
mdiehl at nac.net
Sun Mar 6 05:14:38 PST 2005
JAMES REVELLS wrote:
>
> Hej!
>
> Well my life is changing again, it is looking like
> I will be getting out of the jewelry repair business &
> into the Cabaret business ...
[snip]
> My plan is for a theme of New Orleans (I am hoping
> to call it the "Big Easy Cabaret").
[snip]
> The cuisine I have planed is standard steaks, salad, &
> sandwiches (we are in New England got to serve to the
> local pallet) along with traditional Cajun & Southern
> dishes.:
Would telling you how to make a K-Paul Cajun martini help?
[snip]
> Any one know a professional Cajun chef in New England?
>
> Pax,
Vincenzo
--
Martin G. Diehl
"It takes me at least 3 weeks to unpack after PENNSIC"
"Unpack - you unpack after PENNSIC?" "Yes." ... "Why?"
--unknown
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