Recipes

The Pelican Club’s crawfish and shrimp cakes with herb mayonnaise and farmers market salsa

For seventeen years, Chef Richard Hughes has delighted locals and visitors alike in the elegant dining rooms of the Pelican Club. From the very start, his menu has featured local products in international culinary creations with a strong emphasis on Asian elements. The panko bread crumbs add an unparalleled crunch to these unusual crawfish and shrimp cakes.

get this recipe

Baked oysters fortuna

Chef Frank Brigtsen is famous for his seafood platter, where not a single item is of the typical fried sort. Baked Oysters Fortuna appears seasonally on the appetizer menu and as part of his special platter. An avid fisherman, Frank named the dish for one of his favorite fishing spots, Lake Fortuna, which he describes as “a rich, fertile body of water that yields fish, shrimp, oysters, and crabs.”

get this recipe

<< <  Page 35 of 35

Market Umbrella

 

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.

Crescent City Farmers Market

 

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.

top