[Sca-cooks] Re: OP, by a long shot: Questions for Professional Chefs

[Bill Fisher]

On Sun, 6 Mar 2005 20:35:13 -0800 (PST), Chris Stanifer
<jugglethis at yahoo.com> wrote:
> Paul Prudhomme, if I am not mistaken, is died in the wool Cajun. Or, at least, he's a Louisiana
> native...there is a difference.
> 
> However, if you have ever had the pleasure of visitng K-Paul in the French Quarter, you'll
> immediately know the difference between 'authentic' Cajun style, and 'Showboat' Cajun style (which
> is what I call the stuff Emeril does.)  Kind of like the difference between Mark Miller's take on
> Southwestern Cuisine, and Bobby Flay's blue-corn-crusted Abomination.
> 
> Also, another great place to stop if you are in the NOLA area is John Folse's 'Lafitte's Landing'.
>  Absolutely magnificent.
> 
> William de Grandfort

Cajun is SO much more than just mixing cayenne pepper and crayfish...

You can also check out Prudhome's Lost Cajun Kitchen - it is in of all places
Columbia, PA.  It is very real cajun food.  The restaurant is owned by 
David Prudhome - Paul's nephew.  

Another place (or was) in PA was the Mardi Gras over in Danville, PA.  The 
owner learned cajun foods in NOLA and re-settled with his wife in Danville, PA
back in the early 90's.  

Just tryin to provide some options to folks who can't get to NOLA in 10 
hours or less like I can ;-)


Cadoc
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