Cooking And The Culture

Ms Pearl

David Bywaters Crab King

Vicky a Bywater cook and hostess

 If Your Looking For Cooking You Came To The right Place The areas cooking is influenced by cultures that know how to cook.

 The Italians with their heavenly pasta and so much more. The French souses divine that's why you need the French bread so that none of the souse escapes. The Africans brought, yams ,okra , The  French Italian  Spanish, African, Irish, Chat'a  Indians, combined with other cultures to create a world class experience for those who Love to eat.

If you walk from Poland St to Esplanade you on a Monday you will smell red beans and rice the whole way. We food her down on every occasion both sad and happy. Tony and Vicky throw many a party in their yard one of the few in the area large enough. If it rains or is unseasonably cold like last year he still breaks out the cooking pots. The attendance is the same only time by the boiling pot when it is cold and rainy becomes a privilege rather than a chore.

When Big Dave ( former King of  rue of Druex )Died we grilled Chicken in front of his door  and passed a good time remembering the life and times of a beloved Bywater character. After all he was one time king of Dread and remained the king Of Baja's lounge until he left this world. It was his favorite Cooking is an important part of the culture.  

The Irish even include food in some of their parades. Held in Metairie every year. The Irish throw carrots potatoes onions but mostly cabbage. One year I caught a whole sack my size and When I returned to Bywater I gave cabbages to everyone .People in my neighborhood and all thru New Orleans faithfully eat cabbage and black eve peas on new years day.

(Kingfish magazine ) A local entertainment Publication ran an article about New Orleans most successful men .Every one of the four men depicted in the article ware shown in their kitchens. Ladies they can make Love all over the states but in New Orleans they can cook as well .Every Louisiana man has at least 2 recopies. Cooking is discussed almost as much as  football .Bring up the subject at any event and you will con=me home with someone's recipe.

One great way to experience the food of the area is to attend a event or festival such as Bywater's Merlaton festival ,the French Quarter festival or even Jazz fest. They are all catered by good local restaurants and you will find lots of variety .My favorite food is alligator I host many people from out of state and I often take them to Ralph & Kakoo's for the blackened alligator. They always Love it 

New Orleans Vegetarian Alliance 504-522-8127     Organization , vegetarian / vegan / raw food ,  Second Harvest Food Bank Of Greater New Orleans  To acquire and distribute food in partnership with organizations serving people in need.  Description: Contact person: Ali James, Volunteer Coordinator, (504) 734-1322, (email this person)  Office fax number: (504) 733-8336 Address:  1201 Sams Avenue New Orleans, LA 70123 Web Site: http://no-hunger.org  New Orleans Food and Farm Network c/o The Urban Conservancy 1518 Magazine Street New Orleans, LA 70130 (504) 363-1105  questions welcome  info@noffn.org  New Orleans Culinary History Tours  New Orleans Culinary History Tours have created even more entrust in our culinary history than was anticipated . The Times Picayune did a  feature story about  This fabulous food tour .  Kelly Hamilton  427-9595 CRrescent City Farmers Market (504) 861-5898 502 Pine St New Orleans, LA 70118 Crescent City Farmers Market I 700 Magazine Street New Orleans, LA 70118 (504) 861-5898 E-mail: ccfmt@loyno.edu http://www.cresentcityfarmersmarket.org  Crescent City Farmers Market  200 Broadway New Orleans, LA 70118 (504) 861-5898 E-mail: ccfm@loyno.edu http://www.cresentcityfarmersmarket.org Crescent City Farmers Market  3700 Orleans Avenue New Orleans, LA 70118  504) 861-5898 E-mail: ccfm@loyno.edu http://www.crescentcityfarmersmarket.org Crescent City Farmers Market  Corner of Governor Nicholls and  French Market Place New Orleans, LA 70117  504) 861-5898 E-mail: ccfm@loyno.edu http://www.crescentcityfarmersmarket.org State Farmers Market Representative Jimmy Boudreaux Louisiana Department of Agriculture 155 J.C. Miller Hall Baton Rouge, LA 70803 Phone: (225) 578-2222 Fax: (225) 578-0773 E-mail:  JBoudreaux@agctr.lsu.edu

New Orleans Cooking Experience  Creole and Cajun cooking,
2275 Bayou Road near Esplanade Avenue
 (504) 945-9104   www.neworleanscookingexperience.com.

Cookin’ Cajun Cooking School
Store 116 in Riverwalk Marketplace
Conveniently located on the third level of the Riverwalk Marketplace, 
(504) 586-8832 or (504) 523-6425 or visit www.cookincajun.com.

Mardi Gras School of Cooking
232 Bermuda Street, Suite B
(504) 362-5225.

Louisiana Heritage Café School of Cooking
321 N. Peters Street
(504) 299-8800 or visit: www.laschoolofcooking.com.

Mardi Gras World School of Cooking
233 Newton Street
(504) 366-0220.

Savvy Gourmet
4519 Magazine Street 
 recreational cooking classes for the home chef (504) 985- COOK or visit  www.savvygourmet.com.

New Orleans School of Cooking
524 St. Louis Street
French Quarter .Teaching the basics of Louisiana Cooking  
 1-800-237-4841 or (504) 525-2665 or visit: www.nosoc.com.

Chef’s Table, (504) 525-2433;