Long hailed for a mastery of ham far beyond the skills of mere mortal meat cookers, the meat mavens at HoneyBaked Ham have discovered the secret to cooking succulent, flavorful breasts of turkey (2.5 lbs. each). This juicy bird-based breakthrough is 90% fat-free and serves six to eight ravenous guests, making it a scrumptious centerpiece for family gatherings and game day parties. HoneyBaked Ham's suggested recipes increase turkey cooker IQs, helping stymied chefs explore new dishes such as smoked-turkey pizza and turkey tetrazzini, and saying sayonara to default entrees such as squashing the turkey meat into the shape of a racecar.
Though she grew up in New Orleans, Cara Benson cultivated her pastry skills at the French Culinary Institute in Manhattan. Homesickness soon kicked in, however, and after a year of working in Lower East Side kitchens, Cara moved back home to take the title of pastry chef at Muriel's Jackson Square. Three years later, Cara can be found in the kitchen of her own eatery, Tartine, where she draws on French culinary influences and her extensive pastry training to bake bread in-house. Ingredients such as onion marmalade, pickled carrots, and steak pistou grace these grains in the form of sandwiches and open-faced tartines, while daily-made bagels and quiche grace plates at breakfast. Meals unfold inside Tartine’s cozy dining room or on the back patio, which doubles as a teatime party locale capable of accommodating 30–45 people.
Cajun Moon Catering's chef, dubbed the Chicken Mistress, lovingly prepares fried poultry and other casual fare to satisfy the hungry masses. With enough Southern-style eats to feed a family gathering, work picnic, or kazoo dectet, this Party in a Box may be picked up or delivered for an additional fee. Larger, upgraded packages are also available at an added cost, which include bigger portions delivered by tanker trucks constructed of baked beans.
The Food Drunk trucks roll along the streets of New Orleans as mobile fusions of creativity and cuisine. Their chefs put a New Orleans spin on classic dishes, such as making mac and cheese with crab and crawfish, or turning black angus brisket into a King Cake Burger. The latter?which was profiled by Serious Eats?blends sweet and savory flavors with a brioche bun covered with icing and coat of colorful sprinkles. The team has also garnered ample press attention from outlets such as Thrillist, along with honors such as being named the People's Choice 2014 Vendy Award winner. Food Drunk also takes part in television and motion picture catering, which means the food truck has served plenty of celebrity customers including famous comedians and even more famous key grips.
Chef and owner Reuben Laws III modeled The Store Restaurant after fond childhood memories of a grocery store near his uncle's sugar cane farm, where local farmers would gather to eat, socialize, and get away from the sun and its incessant love sonnets to Neptune. After graduating from culinary school at Johnson and Wales University and working in the trenches at a number of acclaimed eateries, chef Reuben opened his commemorative restaurant, imbuing the menu with classic Southern comfort fare tinged with gourmet ingredients such as brie, sweet potato, and pesto.
An emporium of edible excess, Avenue Restaurant dishes up a palate-pleasing menu of seafood, meaty sandwiches, fried chicken, and other homemade goodies. Launch an edible expedition with a mound of fried pickles ($4.50) or a cup of savory shrimp-and-corn bisque ($3.50). Entree-seekers can dive tongue-first into the country-fried steak ($8.95) to wade with mashed potatoes and vegetables in a pool of gravy. Chomp into a Cajun au gratin stuffed potato ($8.95), an overfed tuber bloated with fried shrimp, mozzarella cheese, and butter with a crab-meat au gratin cloak. Scrumptious bread pudding ($2.75) and slices of creamy cheesecake ($2.75) activate sweet teeth and long-dormant sugar sensors. Avenue Restaurant serves up daily specials in a quaint eatery shaded by luscious trees and hovering spacecrafts.