Tag Archives: Cajun

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An Acadian chef comments on Cajun cuisine

Saturday, 11 October 2014 Marc d'Entremont

As an Acadian historian and cultural anthropologist I sing the praises of my family heritage and its extraordinary history. Yet as a chef…both Acadian and Cajun foods are misunderstood and misrepresented in the North American rush to celebrate regional cuisine. They’re worthy but limited.

The greatest difference separating Cajun and Acadian cooking is spices. Cajun uses spices borrowed from Creole cuisine – a different fusion altogether. Of course world famous Tabasco sauce has become a Cajun standard even though its origin is clearly West Indian.

Read my story on discovering the cuisine of my ancestry:

Cajun cuisine: the food of exiles and survivors

(Saturday zydeco breakfast at Cafe des Amis in Breaux Bridge, LA)

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Antiques, Architecture, Cultural Sites, Historic Sites, Travel, USA Travel

Vermilionville Living History and Folk Life Park

Thursday, 11 September 2014 Marc d'Entremont

L'École (the schoolhouse) at Vermilionville — L’École (the schoolhouse) at Vermilionville

Virmilionville holds the spirits and memories of the people who lived, loved and worked in them for over two centuries

There is much to see and learn at Vermilionville. The self-guided walking tour gives the visitor the opportunity to linger and absorb the feeling of life in a pre-20th century village.

Cajuns are the survivors of ethnic cleansing carried out of a grand scale in the 1760s…I know. As the direct descendant of survivors I grew up with the history as bed-time stories… read at

Vermilionville honors Cajun culture in Lafayette Parish

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Food, Restaurants and hotels, Travel and Food, USA Travel

Chef Frank Brigtsen and the New Orleans Cooking Experience

Saturday, 30 August 2014 Marc d'Entremont

“The way Katrina changed me is that I’m more passionate about my home, more protective of my cuisine.”

“I was taught by Paul Prudhomme; it was one the greatest blessings in my life, and I want to give back and foster the next generation of New Orleanians to at least learn and respect the cuisine.”

Read the rest of my exclusive interview with New Orleans celebrity chef Frank Brigtsen….

Chef Frank Brigtsen is a New Orleans Cooking Experience

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Cultural Sites, Food, Historic Sites, Travel and Food, USA Travel

New Orleans is SoFAB

Tuesday, 19 August 2014 Marc d'Entremont

Legendary New Orleans: hurricanes can’t destroy it; corrupt politics can’t infect it; potholes can’t deter its beauty.

Sazerac: the "official" drink of New Orleans — Sazerac: the “official” drink of New Orleans

Food and drink sustain it: “We’ll always have hospitality,” says celebrity chef Frank Brigtsen.

Chef Frank Brigtsen at the New Orleans Cooking Experience

“I was taught by Paul Prudhomme; it was one the greatest blessings in my life, and I want to give back and foster the next generation of New Orleanians to at least learn and respect the cuisine.”

“As we diversify the types of food being cooked in the city of New Orleans, it’s even more important to me to make gumbo and keep that going.”

Read my exclusive interview with famed chef Frank Brigtsen.

Chef Frank Brigtsen is a New Orleans Cooking Experience

“Creole cuisine, the food of New Orleans, it’s a living thing. Nobody’s trying to stop it from changing; nobody said its got to end, so that’s why it’s still alive.”

Is there a beverage that defines the South? Creole and Cajun fusion? (or confusion) In my interview with Liz Williams, director of the Southern Food & Beverage Museum (SoFAB), she answers all and states the mission of this unique institution, “Look at cultural attitudes towards the foods, not just a recipe.”