If it weren't for Chef Paul Prudhomme, we wouldn't have turducken, and Cajun/Creole cuisine would not have become the global sensation it is today. When the charismatic television chef popularized blackened redfish, it became such an obsession the species nearly went extinct.Prudhomme died today, at 75. His restaurant, K-Paul’s Louisiana Kitchen, confirmed the news to CNN, and said he died after a “brief illness,” the nature of which was not further specified.
If you read only one obituary, make it his hometown paper: The New Orleans Times-Picayune. If you're not old enough to remember when he was a fixture on public television, here's a primer on why Chef Paul was so awesome.
At its peak in the 1980s, Prudhomme's profile cast a shadow even over such culinary legends as Julia Child and James Beard, and there was no restaurant-world precedent for the celebrity he enjoyed. The portly chef starred in several cooking shows and home videos, was a regular on local and national TV, appeared on magazine covers and became a best-selling cookbook author a decade before chefs such as Emeril Lagasse, his heir at Commander's Palace, ushered in the age of the celebrity chef. His first of eight books, 1984's "Chef Paul Prudhomme's Louisiana Kitchen, " is still widely considered a classic.
“I think that Paul Prudhomme has had the greatest influence on American cooking, in cultivating the public interest in American food, of anybody I know,” said New York Times food critic Craig Claiborne in a 1988 interview. Read the rest
The Star Wars merchandise machine is in full death-march, and we're already sick of the Force-sploitation. But this offbeat little gimmick has us smiling--and jonesing for some sweets.
This looks fun and delicious! (I'd definitely listen to Scott Joplin while eating it too.) Read the rest
Traveling Spoon is the creation of Aashi Vel and Steph Lawrence (shown in the photo above), who met in 2011 at UC Berkeley’s Haas School of Business. The platform they're building allows you to find awesome home-cooked cuisine around the world. The idea isn't to replace takeout or delivery services, but to help travelers experience amazing local food--foraged or farmed or hunted or farmers-marketed and prepared by skilled locals.
From the "About" page on their site:
Traveling Spoon is like having a friend’s mom cook you a home cooked meal in every country you visit. Traveling Spoon connects travelers with local, vetted hosts to share the joy of a homemade meal in their home and learn about their cultural and culinary traditions passed down through generations.
Are you kidding? I do this already, but it's a lot harder to coordinate by myself. I for one would use the shit out of this service.
They’ve raised $870,000 from investors including the former CEO of Expedia Erik Blachford, George Butterfield, First Round Capital’s Dorm Room Fund, the Chennai Angels and Emily and Anjan Mitra, who own the DOSA restaurants in San Francisco. Bay Area food icon Alice Waters is also an advisor.
Christine McConnell baked this magnificent "Milk & Honey Cake!" Read the rest
Not yet. Not yet. Not yet. Read the rest
Abel Gonzales Jr was raised by Tex-Mex restaurateurs, and began his career as God of the deep fryer out of necessity, when he was desperate to come up with a dish for the Texas State Fair's Big Tex Choice Award, and all he had was a fryer. Read the rest