Dantes Kitchen

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“At Dante's Kitchen, we work closely with local farmers and dairy producers to bring in the finest and freshest ingredients the region has to offer. Our seasonal menu features a contemporary take on creole comfort food that remains true to the techniques and traditions of New Orleans cuisine while emphasizing creativity and restraint. We feature five intimate dining rooms and a lush tropical patio across from the Mississippi River perfect for lingering over a Louisiana peach mojito and a redfish on the half shell or sipping on a bloody mary with housemade pickles at one of the top three brunches in the city. Come experience the food, atmosphere, and unique style that have made Dante's Kitchen one of New Orleans' hidden gems..”

so the big question when you’re a chef is whatcha cookin for thanksgiving, bet you got lots of goodies up your sleeve.
well that might be but not this year.
as per a family tradition we are going to the horse track. yep thats right the horse track. it’s opening day for the season and lots of fun to be had. also the only time during the year besides jazz fest that kids are allowed at the track.
so we’ll be dressed up in our gatsbys and watching them come down the back 16th.
then its off to catch the saints
thats what i love in thanksgiving, surrounded by family and prayer

we will be taking part this year for the first time in the “new orleans revival restoration preservation congregation all in po boy fest” which is happening on oak street in lovely uptowns riverbend section this sunday nov 14 from i dont know what time to i dont know what time.
how many people we gonna do- i dont know last year they said that there were 30,000 people out there.
hope we got enough food

WHAT ARE WE COOKING
ok we are doing a pork confit steak cuban sandwich with house made pickles and bourbon black pepper mustard
pork is rubbed with seasoning for 3 days then slow cooked for 12 hours then cut into steaks and grilled
put on po boy bread with swiss cheese and our mustard and those pickles made by our own matt “quick pickle” mashon (with a name like that you know its gonna be good
so come and see

When it rains it pours, but hopefully not inside well i guess that is sometimes the price of having a 130 year old building with a 40 foot pecan tree right next to it. slate roofs are built to last but even that gets tested by a 500 lb tree limb. like always, patch it up and we got to go.
i ain’t got time to bleed

is on fire……
But we put it out. Only cost one pair of boots and an electricians bill. Dinner is open.

It’s a Cushaw pumpkin. An heirloom Creole pumpkin that makes great pies and soups. For awhile they were getting hard to come by but they are now making a resurgence. Light in flavor with a bit of sweetness and hints of brown butter they are a Creole grandmas favorite.
Again buy local and support the under supported it might just need the helping hand.