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Lapdogs in Luxury
The NOLA adventure really begins … with some sweet digs.
DAILY Qmmunity  January 10, 2012, by Kate X Messer and Andy Campbell
"...Last we blogged, we were mid-journey in Lake Charles, Louisiana, in a Starbucks slurping refreshingly cold coffee. What happened next can only be described as magical – we were whisked away to Sha Sha's of Creole by Megan, a friend of our friend Tico..."

Let the Good Times Roll
Good food to get you in the mood for Mardi Gras
Food Story  March 4, 2011, by Virginia B. Wood
"...This delectable example of pure South­ern comfort would set you back a good $30 at any steak house in town – don't miss it. Another winner is the Gold Band Creole ($14.99), starring seven jumbo Gulf shrimp that are butterflied, battered in house-made bread crumbs, and perfectly fried..."

Cajun Roulette
Food Story  March 4, 2011
"...Crawfish Shack & Oyster Bar The menu here is simple: Gulf seafood boiled, fried, or prepared in authentic versions of Creole and Cajun specialties. Try the soft-shell crab po'boy..."

Behind the Scenes at ACL's Austin Eats
Food Story  October 8, 2010, by Claudia Alarcón
"...I usually do about 12 chickens for my Sunday brunch, but I just ordered around 4,000 for ACL. That's a lot of buttermilk and flour!" says Holmes, who is also making a vegetarian item: baked potatoes with okra in creole sauce..."

Outstanding in Their Field
Like father, like son: Two very different restaurants reflect a lot of the same values
Food Story  May 14, 2010, by Mick Vann
"...JG: Once the kids got old enough for elementary school, we came back and I started working for Louie's on the Lake. I worked for them and helped them out with a place in Louisiana, so I kinda picked up on Cajun and creole there..."

Crawfish Shack & Oyster Bar
Laissez les bon temps rouler you to Hiep Nguyen's authentic Crawfish Shack & Oyster Bar
Food Review  January 22, 2010, by Virginia B. Wood
"...The menu is simple and straightforward – Gulf seafood boiled, fried, or as ingredients in authentic versions of Cajun/creole specialties. On a couple of lunch visits, we managed to try items from every portion of the menu and were pleased with them all..."

Mr. Catfish
Deep-fried happiness
Food Review  May 2, 2008, by Mick Vann
"...The quasi-Creole menu is detailed on the website, but in short, it offers fried catfish, whitefish (tilapia fillet), shrimp, oysters, chicken strips, and chicken wings as platters, combo platters, po'boys, or buckets, in quantities from three to 30 pieces or more. There's lots of frying happening at either location..."

The Miller's Tale
Swinging across the century with Ernie Mae Miller, 'a little blues, a little bawdy'
Music Story  July 6, 2007, by Margaret Moser
"...For her part, in the beginning, Miller kept more traditional audiences happy in the downstairs' Creole Room, decorated to suggest the French Quarter, with bistro chairs, tables, and familiar New Orleans scenes painted on the walls...."

Uncle Boudreaux's
There's a pot of gumbo waiting for you
Food Review  April 19, 2007, by Virginia B. Wood
"...Anyone who has spent much time in Southwest Louisiana's Acadia can tell you that the best examples of regional foods are often found in the most unassuming places. When I walked into the plain frame building that houses Uncle Boudreaux's, I heard zydeco music, saw beer signs and flat-screen TV's on the walls, and, on the tables, soda crackers, Trappey's Pepper Sauce, and Tony Chachere's Creole Seasoning..."

Texas (Cook)Book Festival
Reviewing the Central Market Cooking School
Food Story  October 27, 2006, by Kate Thornberry
"...Many of the renowned chefs of our time have come out of New Orleans and the surrounding areas. Creole cooking is one of our authentic regional cuisines, and its practitioners are passionate about food and exacting in their standards..."

Tell It Like It Is
Cyril Neville holds nothing back
Music Story  April 28, 2006, by Robert Gabriel
"...Taking issue with rosy optimists that equate the survival of the French Quarter as signifying the eventual resurrection of the city as a whole, Neville's own diverse musical endeavors paint a more accurate picture of New Orleans as a center of Creole culture. Historians concede that the port city birthed jazz by way of pioneers including Jelly Roll Morton and Buddy Bolden, but that's merely the tip of the chocolate-and-cream snowball..."

Page Two
We celebrate the opening of Jonathan Demme's complex and moving The Agronomist and cherish the sensibilities of horror-film art director Robert Burns, who passed away this week
Columns  June 4, 2004, by Louis Black
"...Under the leadership of Dominique – joined by Michèle Montas after they married – the station evolved from offering only entertainment to programming news and commentary. Notably, Dominique broke tradition to begin broadcasting in Haitian Creole, the language of most Haitians, rather than in only the accepted French of the ruling oligarchy..."

Good Words From the Right Mouth
Evangeline Cafe
Food Story  January 9, 2004, by Virginia B. Wood
"...Louisiana native Clarke spent the past dozen years managing kitchens for the Serranos folks and finally struck out on his own last spring, opening the Evangeline in an abandoned Maudie's location on Brodie Lane. Now that I've sampled several dishes from Clarke's menu, I'm betting that plenty of Louisiana ex-pats and Cajun/Creole food lovers alike will beat a path to his door..."

Food-o-File
Virginia B. Wood hopes that you have an appetite for authors and new restaurants.
Food Column  November 7, 2003, by Virginia B. Wood
"...#110, 282-2586) in far South Austin. After a dozen years in the Cafe Serranos organization, Louisiana man Curtis Clarke struck out on his own with a cozy little Cajun-Creole joint in the space recently outgrown by a Maudie's outlet..."

Food-o-File
Virginia B. Wood is on a rampage when it comes to diet trends and bad cookbooks. Plus: Au revoir, Jean-Luc.
Food Column  October 24, 2003, by Virginia B. Wood
"...Yes, the fall cookbook deluge is in full swing, new titles piling up around my house like falling leaves. My early favorite is the new edition of Terry Thompson-Anderson's Cajun-Creole Cooking (Shearer Publishing, $18.95), a wonderful update of her well-used early Nineties Sunset classic..."

Food-o-File
Virginia B. Wood brings all-you-can-eat news.
Food Column  September 12, 2003, by Virginia B. Wood
"...Things have finally come full circle for talented husband-and-wife team Michael and Yoli Amr. Cajun/Creole food lovers will remember the Amrs as the founders of Gumbo's, originally located on Bratton Lane in Pflugerville..."

The 2002 Austin Chronicle Restaurant Poll
Index
Food Story  May 24, 2002
"...Mrs. B's, 8105 Mesa Drive, 372-9529Critics Cajun/Creole..."

Food-o-File
Austin's latest culinary news in this week's "Food-o-File."
Food Column  May 3, 2002, by Virginia B. Wood
"...bought their previous restaurant, Gumbo's, has finally lapsed. Now they'll be returning to chef Michael's Cajun/Creole culinary roots in their former restaurant's original location..."

Food-o-File
What's cooking in the Central Texas food scene.
Food Column  June 1, 2001, by Virginia B. Wood
"...Second, 457-9367) join the downtown fine dining sweepstakes in the coming week, opening outlets in the general vicinity of the Convention Center. Mother of Pearls Cajun & Creole Restaurant & Bar (9033 Research, 719-4455), still the only place to enjoy dinner and live music in North Austin, has changed its hours of operation..."

Crescent City Beignets
Friendly service, great food, and reasonable prices make Crescent City Beignets a quick fix for Cajun cravings.
Food Review  April 21, 2000, by Rachel Feit
"...On my last visit, though, they had just begun a new lunch format in which they offer up to three different choices daily. I was delighted to be able to choose from chicken and sausage gumbo, rib-sticking red beans and rice, and shrimp Creole...."

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