When Chef Tenney Flynn, Ruth’s Chris Steak House corporate director of culinary operations, met Gary Wollerman, Ruth’s Chris executive vice president and CEO, they discovered a shared passion for creating the finest experience in dining, from the simplest seasonal ingredients to the highest level of guest service. In time, they were inspired to leave the prime steak house business behind and create a world-class prime seafood house—GW Fins. The first of its kind in a town known for seafood, GW Fins offers the freshest offerings from the seas of the world along with the bounty of the nearby Gulf in inventive new dishes such as this sautéed drum.
Chef Susan Spicer tinkered with the Caribbean flavors in this rice pilaf until she created the perfect flavor combination. The pilaf is a wonderful meal by itself, but Chef Spicer often serves it with grilled fish and other seafood.
One of the best things about Fall is the return of greens! We love using them to add depth and nutrition to soups, like the greens in this White Bean, Greens & Roasted Shiitake Soup. Whether you use collards, mustard greens, turnip greens, bok choy, or tat soi, greens are a sure win in the nutrition and taste department.
Goat meat is the healthiest meat available, boasting the fewest calories and the highest protein and iron. Lucky for us, Ryals Rocking R Dairy keeps us stocked with goat meat and milk at Tuesday and Thursday markets. Bill carries goat chops, ground goat meat and more. Because of it's low fat content, goat meat is best when cooked slowly, perfect for the slow cooker, or chilly nights in.
Chef Anne Churchill is full of great recipe ideas, especially vegetarian ones like this Savory Mushroom Bread Pudding! Highlighting the nutty flavor of the mushrooms and the chewiness of French bread, this dish is a fantastic side item or main course for those Meatless Mondays or Sunday Brunch!
When the weather chills, it means grapefruit are abundant. Fight the chill and the seasonal cold with this delicious recipe, highlighting the tart sweetness of these winter treats. Adding Louisiana raw sugar keeps this totally local. Off the sugar this year? Try agave nectar or honey instead. Grapefruit are gracing the tables of our wonderful Plaquemines Parish vendors, so stock up at market to serve this handy breakfast, snack, or dessert ready whenever the fancy strikes!
The two main healthy ingredients in this Sweet Potato and Spinach Soup are both in season and available at the CCFM right now. Other less than healthy, but equally (more?) delicious ingredients on the list - smoked sausage and heavy whipping cream - are available year-round!
Calas can still be found today in the open-air markets of Africa, where they were originally given their name in the native Bantu tongue of the region. This simple rice fritter arrived in New Orleans in the minds and hearts of the enslaved rice-growing peoples from Africa. During the French colonial period (before the Louisiana Purchase in 1803), the Code Noir decreed that slaves were required to have at least one day off each week. That day was often devoted to street vending. “Calas, calas, belles calas tout chauds” was the call that heralded the arrival of the calas lady. Calas had almost been forgotten when the Slow Food movement began to promote their revival.
Representing the local Slow Food convivia, I served calas on a cold winter day at the Uptown marke…
It’s not Thanksgiving in New Orleans without Oyster Dressing. Every family has their own favorite version, but this one comes from Frank Davis’s Creole sidekick Mary Clare. Featured as part of “Franksgiving” dinner specials on WWL-TV, Mary Clare’s recipe includes sage, personal advice in the instructions. Her remarks will make you feel as though you’re getting a cooking lesson from your Creole grandmother!
Thanks to our hothouse tomato growers, Tad Ledet and Greg Sanamo, we don't have to wait for big red, ripe tomatoes to make Jacques-Imo's Creole Stuffed Tomatoes. Ask one of our chicken vendors if they have chicken livers in stock, grab a bell pepper from one of our produce vendor tables and make this delicious meal market fresh!
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.