My Favortie Food Towns
Seven restaurant people let us in on their extreme food vacation destinations.
Snapshot: Innards are in
Animal organs and extremities—collectively called offal—have traditionally elicited more “yucks” than “yums” among American diners. Recently, this perspective of the nasty bits is taking a turn from crass to curious, as more chefs are serving “everything but the squeal.”
Chef Cory Bahr passed his crown and the title of “King of Louisiana Seafood” to Chef Keith Frentz of LOLA in Covington, La. at the 5th Annual Louisiana Seafood Cook-Off. The cook-off, held by the Louisiana Seafood Promotion and Marketing Board, was part of the New Orleans Wine and Food Experience, an annual five-day festival.