Anything from Wu Tang Clan to Wyton Marsalis – depends on how crazy I am feeling that day
FAVORITE NEW INGREDIENT:
Kombu. We are using Kombu in our aromatics along with some smoked ham hock to create a stock for our collards
BEER OR BOURBON:
BEST MIDNIGHT SNACK:
PHO – homemade of course
FAVORITE NOLA SPOT:
Right now I am loving Angeline
ANY HINTS ON WHAT YOU’RE COOKING AT BBB THIS YEAR?
My dish represents where I am from – the rich bounty of the North Louisiana’s game plus other flavors that highlight our North Delta Cuisine!