Author Archives: Robert

      There are several sandwiches that would make my all-time list of great sandwiches— The Deli Deluxe at Martin Wine Cellar in New Orleans, my mom’s ham and cheese poppyseed sandwiches, my beef tenderloin sandwiches with horseradish mustard, and anyone’s shrimp po-boy— but the sandwich I eat more than any other, is aContinue reading “Roast Beef Po-Boy”

        One year ago today I was sitting on the rooftop terrace of a upscale Greek hotel in downtown Athens having breakfast with my son while watching the sunrise. Across the street were the ruins of the Temple of Zeus, on a hill in the distance, the Parthenon, on my table, aContinue reading “Freshly Squeezed Orange Juice”

      Over the course of my 30-year restaurant career, I have seen several generations enter the jobs market. I was born near the end of the baby boom. We grew up in the idealistic days of the late 1960s and early 1970s and came of age in the me-filled 1980s. We weren’t interestedContinue reading “Invasion of the Millennials”

        “Are we crazy?”   That’s the question I asked my general manager this morning.   “Are we going to be able to pull this off?” I continued. “Has anyone ever moved two restaurants to another city and set up operations in a museum to benefit two non-profits?” Maybe so, but ifContinue reading “Jackson Here We Come!”

          After 50 years of life, I am not surprised often.   Chalk up the juice fast as one for the surprised column.   A few days ago I started a 10-day juice fast— eating nothing, and drinking only the juice extracted from fruits and vegetables— and the results have beenContinue reading “Juicing”

      I love to eat.   No, seriously, I love to eat. It’s what I do. It’s how I make a living. Eating is my career. I cook and serve food to people, but I also travel and eat, and write about traveling and eating. I have written eight books about, you guessedContinue reading “Juicy (and it’s not the clothing line my daughter wears)”

Crescent City Grill Jazz Brunch A Benefit for the Mississippi Museum of Art       STARTERS   Smoked Crab Nachos Marinated cold-smoked crabmeat, pepperjack and cheddar cheeses and jalapeno on fried corn tortillas and served with pico de gallo 7.95   Corn and Crab Bisque A Crescent City Grill classic for 25 years 4.95Continue reading “Crescent City Grill Jazz Brunch Menu (for the pop-up at the Mississippi Museum of Art) all proceeds go to the museum”

Purple Parrot Cafe A benefit for Extra Table Course One Prince Edward Island Mussel and Blue Crab Ceviche Madras curry, pineapple, lime, micro cilantro Korean Shrimp bun House-made Kimchee, house pickles   Course Two Trio of Hudson Valley Foie Gras Seared, Torchon, Brulee Weinbach Gewurztraminer, Alsace 2009 Salad of Tomatoes, Radishes, & Beets Ryals DairyContinue reading “Purple Parrot Cafe's Benefit for Extra Table at the Mississippi Museum of Art”

“What is your favorite ingredient?” If that’s not the most-asked interview question I receive, then it certainly is in the top three. The question isn’t, “What ingredient could you not live without?” No. It’s about a “favorite” ingredient, the component of a dish that you would rather eat over all others, the element in aContinue reading “Beautiful Swimmers”