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Nominated for: BEST Soul Food
A Gulf Coast native, Michael Duplantis learned the art of slow, Southern cooking from both his father and grandmother.
There is no one defining or overwhelming flavor coming from any individual spice used in the dishes Duplantis prepares. Instead, he is a fan of blending flavors and he uses a technique called "reverse seasoning" where components of a dish are combined, separated, and combined again to bring out the best flavoring possible.
"My grandmother taught me that when you cook, you should experience explosions of flavor on your palate, but no singular flavor should be overwhelming in the dish," Duplantis said. "You want your guests to experience a symphony of flavors in the meals you prepare; you want the flavors to blend together and play off one another beautifully - you wouldn't be satisfied if you only heard the tuba when you listened to the orchestra play."
mickeylovesminnie on July 3, 2011
Ah yes, in its day... in its day... Why didn't more people eat there to save it?
Vote: BEST Soul Food
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