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

[Elaine Koogler]

Bill Fisher wrote:

>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
>  
>
I don't suppose that Columbia is anywhere near where Pennsic is held?

Plaintively,
Kiri