• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Every Kitchen

Telling food stories, one kitchen at a time

  • Home
  • About Me
    • About Me
    • Life in the Kitchen
    • Kitchen Philosophy
  • Healthy Recipes
    • gluten free
    • lightened up
    • sugar free
    • vegan
  • All Recipes
    • bread and breakfast
    • lunch
    • dinner
    • desserts
    • drinks
    • snacks & appetizers
    • favorites
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

Danielle Does New Orleans!

June 29, 2015 by theeverykitchen@gmail.com 4 Comments

Porches of New Orleans | Danielle Does New Orleans! | theeverykitchen.com
I hope you like pictures. You do? Because Danielle Does New Orleans is going to be mostly pictures and very few words.


A couple of months ago, I got an email from The Southeast United Dairy Industry Association asking if I would be interested in attending an exclusive media training and culinary experience in The Big Easy. My thoughts at the time: “Do people actually ever say no to this?” “Is this a joke?” “Heck yeah, sign me up!”

Of course, I replied in a slightly more formal fashion.

Bourbon Street, New Orleans | Danielle Does New Orleans! | theeverykitchen.com

Bourbon Street

Let me first say that I am thrilled, honored, humbled, flattered, and floored to have been among the seven chefs, dietitians, and culinary professionals invited. I spent 24 hours with an incredible group of people — the team from The Dairy Industry Association, our media trainer Joan Horbiak, Chef John Folse and Restaurant Revolution, my colleagues — all of who imprinted upon me new knowledge, talents, and inspiration, whether they knew it or not.

Restaurant R'evolution, New Orleans | Danielle Does New Orleans! | theeverykitchen.com

Restaurant R’evolution

On Sunday night, we spent three hours in the presence of Chef Folse, who has been named by the Louisiana Legislature as Louisiana’s Culinary Ambassador to the World (and who has cooked for the Pope!!) For three hours, he shared stories of his humble childhood, of cooking with the ingredients found on the swamp floor “pantry,” of New Orleans history, the cultures that inspire Cajun and Creole cuisine (French, but also Spanish and African), and of the Louisiana people.

Restaurant R'evolution, New Orleans | Danielle Does New Orleans! | theeverykitchen.com

Three hours of story-telling meant three hours of food to go with it. Five courses in three hours. The best way to spend an evening.

Restaurant R'evolution charcuterie in New Orleans | Danielle Does New Orleans! | theeverykitchen.com

Louisiana Charcuterie & Cheese Board. Note the Beer-Battered Crab Beignets (AKA HEAVEN x10000) in the top left. OMG. OMG.

Chef Folse had a good chuckle when he explained the charcuterie. Charcuterie has modest beginnings. When a cow was slaughtered, nothing went to waste. Families would get together to cure meats and make sausages, puddings, and pâtés, and each family would take home a big package of charcuterie. Nowadays, the fanciest restaurants have the most expensive charcuterie.

A Shoebox Lunch | Danielle Does New Orleans! | theeverykitchen.com

A Shoebox Lunch

The next day’s lunch wasn’t five courses, but it managed to stack up to our supper with a sentiment that gave us each the shivers — in a good way! (Read above if you want some shivers too!)

A Shoebox Lunch | Danielle Does New Orleans! | theeverykitchen.com
This lunch sustained us for a day of media training. (Of course, there was New Orleans’ PJ's Coffee  in the morning, which is also something to get excited about.) Our training included an educational session about lactose intolerance by Dr. Jeanette Keith – she was fascinating! – and a taste test of lactose-containing dairy products versus lactose-free products and dairy alternatives. (The verdict? Lactose-free delivers the same essential nutrients as regular cow’s milk with the same smooth and creamy taste!)

From Joan, our media trainer, we learned about strong points of view, branding ourselves, mapping interviews, giving quotes and soundbites, handling tough questions, directing conversation — and we got behind the camera to try it all out. My abilities (and confidence and poise) now are tenfold than what they were before this training.

French Market FOOD, New Orleans | Danielle Does New Orleans! | theeverykitchen.com

All the foods I need to go back to try — Gator?!! Crawfish! What the heck is boudin?

And, if you can imagine, between all the meals and training, I had time to joy walk around the city and snap some photos.

Cafe du Monde, New Orleans | Danielle Does New Orleans! | theeverykitchen.com

Jackson Square, New Orleans | Danielle Does New Orleans! | theeverykitchen.com

Jackson Square – where artists gather

Saint Louis Cathedral, New Orleans | Danielle Does New Orleans! | theeverykitchen.com

Saint Louis Cathedral

Saint Louis Cathedral, New Orleans | Danielle Does New Orleans! | theeverykitchen.com

Doesn’t it look like Cinderella’s Castle?

My Danielle Does New Orleans! trip was fantastic and I owe everyone a HUGE thank you. I am aware of how lucky I am and I am so graciously appreciative of every second of the weekend.

More from my site

  • Cajun Chicken and Grapefruit Lettuce CupsCajun Chicken and Grapefruit Lettuce Cups
  • Meet Katie, Flexitarian + Crispy Baked Orange TofuMeet Katie, Flexitarian + Crispy Baked Orange Tofu
  • My Bottomless Boyfriend is MOVING…My Bottomless Boyfriend is MOVING…
  • Meet Melissa + Israel + Red Pepper ShakshukaMeet Melissa + Israel + Red Pepper Shakshuka
  • Buen Camino, A Camino TravelogBuen Camino, A Camino Travelog
  • Lemon Herb Chicken SkewersLemon Herb Chicken Skewers

Filed Under: me things, your food stories Tagged With: bourbon street, cajun, creole, john folse, louisiana, new orleans, restaurant revolution, the big easy, the french quarter

Previous Post: « Magnolia Bakery’s Chocolate Wafer Icebox Cake
Next Post: Roasted Cherry Tomatoes with Shrimp over Black Bean Spaghetti »

Reader Interactions

Lemon Feta Chicken Sliders

The secret to my recipe for Guinness Chocolate Cake with Bailey's Buttercream is to reduce the stout first to give you a deeply malted and moist crumb. The frosting adds just enough excitement without stealing the show and the end result is a cake you can't resist eating... even for breakfast! | theeverykitchen.com

Guinness Chocolate Cake with Bailey’s Buttercream

My recipe for Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles takes only 20 minutes, start to finish. Tender, buttery, perfectly prepared salmon will make you salivate before it melts in your mouth. | theeverykitchen.com

Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

Toasted Pistachio Orange Biscotti

Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless. #boozy #pie #dessert | theeverykitchen.com
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just 10 minutes to prep and makes enough to feed a crowd. #glutenfree #appetizer #holidayrecipe | theeverykitchen.com
Easy Oven Tandoori Chicken has a sweet and smoky slow heat. The flavors may be complex, but the recipe is quite easy! #paleo #glutenfree #sugarfree | theeverykitchen.com
Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. #ChooseMazola | theeverykitchen.com
The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside. | theeverykitchen.com

Comments

  1. Paulette

    June 29, 2015 at 7:10 pm

    Oh goodness, Danielle. Like it wasn’t enough that you made me jealous with your periodic, very descriptive, phone calls home…the pictures are FABULOUS! What an awesome experience. So happy to share your experience with visuals. Love you!

    Reply
    • Danielle

      June 30, 2015 at 9:11 am

      Thanks Momma! But you are making ME jealous with all those beach pictures recently!!

      Reply
  2. Mary Martin Nordness

    August 3, 2015 at 8:30 am

    Danielle,
    It was a pleasure to spend some time with you and learn more about how to overcome Lactose Intolerance in such a beautiful city.
    Take Care, MMN

    Reply
    • Danielle

      August 3, 2015 at 2:21 pm

      It truly was — I will never forget the experience!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food Advertising by logo
Food Advertising by logo

About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

Food Advertising by logo

Copyright © 2023 · Foodie Pro & The Genesis Framework