New Orleans Does Not Miss a Beat as a Desirable Dining Destination
Sheraton New Orleans Invites You to Enjoy Crescent City Cuisine
NEW ORLEANS, LA, June 26, 2006. Tables are turning in New Orleans in more ways that one. In a city where locals and visitors "Live To Eat"... hurricane Katrina blew in winds of culinary change. In the weeks and months following the storm, many chefs and restaurateurs struggled to open their doors simply to help residents and responders "Eat to Live." The Sheraton New Orleans invites you to re-discover restaurant dining in New Orleans as we rebuild our City. Start your dining day in Sheraton Chef Christopher Browns' Roux Bistro with his Tchoupitoulas Omelet, a contemporary Creole breakfast brimming with local Crawfish, Shrimp, and Andouille Sausage topped with a sassy "Sauce Creole"-- recipe attached. Sit back and savor-- New Orleans chefs and restaurants are ready, local produce is bountiful and the beignets are better than ever.
Modified menus have now been expanded to include all of the local traditional favorites to include crusty po-boy sandwiches, dark and rich gumbos, and Gulf fish-served simply grilled to maintain its' natural glory, or rendered a bit more gourmet with an elegant "Sauce Amandine." The cutting-edge chef counterparts to our Creole traditionalists have turned up the heat once again creating modern culinary marvels with a renewed respect and vigor for using local products: strawberries, blueberries, crawfish, tomatoes, artisinal cheeses, the aforementioned Gulf Fish, Louisiana shrimp and oysters.
Native Chef John Besh of Restaurant August is a fine example having recently "reigned supreme" in an Iron Chef "Andouille" battle against the Food Network's Mario Batali. Besh served up creative dishes with ingredients indigenous to South Louisiana to include: Crawfish with Andouille Grits and Andouille Beignets with Meyer Lemon Curd. Chef Besh was also honored this year as the Best Chef - Southeast at the Annual James Beard Foundation Awards Ceremony in New York City. New Orleans took top billing at these culinary "Oscars" where it was celebrated as one of the greatest dining destinations in the world. A cadre of local chefs were on hand to prepare both classic and contemporary dishes that have made the city famous for its food; as well as, collectively receive the Humanitarian Award for their accomplishments following Hurricane Katrina.
Re-openings have now turned to new restaurant openings, blending optimism into our culinary melting pot once again. Fledgling food establishments are flourishing-- serving finely crafted familiar fare such as Donald Link's Louisiana Charcuterie at Cochon to the trendy Asian-Cuban fusion at Azul-- a true signal of opportunity and continued success on the culinary horizon, in a city where century old dining establishments are the norm.
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