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Continue reading →: The Slaton Harvey HouseThe chain of Harvey Houses that originated along the Atchinson, Topeka & the Santa Fe Railway (AT&SF) route. These “eating houses” and hotels were the brainchild of English immigrant Fred Harvey. Harvey partnered with AT&SF in building these “eating houses” after recognizing the terrible dining options available to travelers along…
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Continue reading →: The Journey Through the American Western Frontier Was Actually Conquered by Women
The American frontier was one hell of a place. Before 1876, even finding food as a high-society passenger in one of the fancy railroad cars headed out west was a nightmare. Your only choice was one of the many roadhouses located every 100 miles away from each other…at each water…
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Continue reading →: DelmonicosFinally, one American restaurant became a true competitor in this quest for cuisine recognition. The New York Times wrote the first review of an American restaurant ever to appear in an American restaurant. It read… “No nobleman of England — no Marqui of ancienne noblesse — was ever better served…
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Continue reading →: Red Beans and RiceRed beans and rice is a traditional Cajun food that makes the most of smoked sausage and spices…not to mention both time and money. Cajun cooks traditionally cooked red beans and rice on Mondays. Mondays were laundry days Red beans and rice was the perfect meal to make on laundry…
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Continue reading →: Jambo’s Jammin’ Jambalaya
Louisiana became a true melting pot of America..a melting pot consisting of African, French, Native American and Spanish influences. These influences blended to create a symphony of flavors that both tantalizes your taste buds and warms your soul. There are common ingredients in all three – aromatic spices, bold flavor…
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Continue reading →: Meat Lovers’ GumboGumbo is typically the first food that pops into your mind whenever you think about Cajun cuisine. Gumbo has almost always been popular along the Gulf Coast, especially in Louisiana But gumbo has also become quite popular throughout the entire United States in the last few decades. In fact, gumbo…
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Continue reading →: 7 Ways Creole Cuisine Differs from Cajun Cuisine
Living in Louisiana, I totally loved the food. When we first moved to Fort Polk, I turned up my nose to crawfish…how in the heck could anyone be willing to suck on something that obviously has eyeballs. But by the time we moved, I totally lost my couth and dignity…
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Continue reading →: Mississippi Food: Cajun Influence
Many people do not realize the difference between Creole and Cajun cultures… They just know that some of the best food is in Louisiana, or anywhere else down South, …where you can find such foods as jambalaya, gumbo and etouffee…made from chefs and cooks who have been passing these same…
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Continue reading →: Have You Ever Met Etouffee
Etouffée is a hearty, comforting Cajun dish traditionally made with crawfish, a freshwater crustacean commonly found in and around Louisiana. During the late 1920s, Mrs. Hebert, owner of Louisiana’s Hebert Hotel, created and served a new dish containing crawfish tails, crawfish fat, onions and pepper. This dish soon came to…
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Continue reading →: Leave It to the French
But leave it to the French to revolutionize everything…including dining out. During the late 1700s, the French began establishing restaurants for a different purpose. Dining out became a form of entertainment, no longer just a matter of necessity. New Parisian restaurants catered to the needs of both local Parisians and…
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Bless Her Heart 