clock menu more-arrow no yes

Filed under:

Notable Quotable

stryjewski2012.jpegCochon Chef Stephen Stryjewski on the influence of Lowcountry cooking, even in New Orleans: "If you look at any of the successful southern restaurants today they're all doing what John Martin Taylor and Bill Neil were doing 20 years ago." Spoken last night as Stryjewski served up some mean Shrimp Pilau from Taylor's Hoppin John cookbook at a dinner benefitting the St. Bernard Project. [EaterWire]

Sign up for the newsletter Sign up for the Eater New Orleans newsletter

The freshest news from the local food world