Essence is something I always enjoy, because I love New Orleans. Since they brought it back to New Orleans, it's a special place to me. We been doing it since the beginning. We did it when it was in Houston, but there's nothing like New Orleans.
My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.
Back in the day, I used to watch 'The Cajun Chef' with Justin Wilson. His mixing would go one way, and his stomach would go the other.
Cajuns eat Italian on Sundays.
Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.
I can eat a lot of pizza. And I can cook. I'm from New Orleans, so it's just in my blood.
I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices.
I like to eat crawfish and drink beer. That's despair?
It's what you'd expect out of Baton Rouge: people tailgating with shrimp étouffée, everything from alligators roasting on a barbecue to dishes that you would get in the French Quarter. These people are serious and they are legit and they're ready to go.
Love the show 'Diners, Drive-Ins, and Dives.' Being from Louisiana and a big outdoorsman, I'm a big fan of 'Duck Dynasty' as well.
Red beans and ricely yours.
I love Louisiana fried fish, but it's all Martin Luther King, I can't go over there.
