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Martinique Bistro – Lagniappe – Times-Picayune – NOLA.com
Sunday, October 18th, 2009Martinique Bistro takes its name and culinary direction from Hubert Sandot, the restaurant’s founder, who was born in Madagascar to a French mother and a father from Martinique. French-born Cristiano Raggignone bought the restaurant five years ago. Eric LaBourchere, Martinique’s longtime chef de cuisine, is still in the kitchen, and his cooking still bears traces of the restaurant’s original tropical leanings — a crab cake dressed with mango-chipotle vinaigrette, …
fiddlehead fern
Wednesday, January 25th, 2012chef ted makes a soup of fiddleheads puréed with shallots, (chicken) stock, and an herb such as tarragon. at our spring foraging supper he served it with a small maine crab cake, and garnished it with a few canadian white violet flowers …
Martinique Bistro | Lagniappe – NOLA.com
Wednesday, January 25th, 2012Martinique Bistro takes its name and culinary direction from Hubert Sandot, the restaurant’s founder, who was born in Madagascar to a French mother and a father from Martinique. French-born Cristiano Raggignone bought the restaurant five years ago. Eric LaBourchere, Martinique’s longtime chef de cuisine, is still in the kitchen, and his cooking still bears traces of the restaurant’s original tropical leanings — a crab cake dressed with mango-chipotle vinaigrette, …
honoluluadvertiser.com
Wednesday, January 25th, 2012Chef Tom Douglas serves up a freshly cooked crab cake at the Palace Kitchen in Seattle. Crab cakes are the subject of his new cookbook “I Love Crab Cakes!” that celebrates their infinite variety. ELAINE THOMPSON | Associated Press … with Shelley Lance (William Morrow, 2006, $19.95). The traditional crabmeat for these Chesapeake Bay Classic Crab Cakes is East Coast blue crab. But the recipe works with Dungeness crabs, Douglas said. “If your Dungie tastes salty, …
Bon Appetit: Top 10 places to eat – Yahoo! News
Wednesday, January 25th, 2012Chef Michel Richard is best-known for his upscale Citronelle restaurant. This casual bistro offers his takes on American classics: crab cake with leek tartare; 72-hour short ribs; fried chicken with mustard sauce; lobster burger on a …
Where the Chefs Eat | Peter Greenberg Worldwide
Wednesday, January 25th, 2012The final stop? A restaurant owned by the show’s head judge, Tom Colicchio. Want to know where to find the best crab cakes in Virginia Beach? Chef Patrick Evans-Hylton leads a crab cake and cocktail crawl, where you visit six of the top …
