tag:blogger.com,1999:blog-33358217.post3280223798960955310..comments2023-07-06T07:51:12.700-05:00Comments on Rising Tide Conference Blog: RT6: New Orleans Food Continuity and ChangeMark Folsehttp://www.blogger.com/profile/16813261450396857232noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-33358217.post-63150462517645549412011-08-23T22:11:22.210-05:002011-08-23T22:11:22.210-05:00chef adolfo is a beast.
sombody please ask him a...chef adolfo is a beast.<br /><br /> sombody please ask him about his stint at the old lucky cheng's rest.<br /><br /> he made that joints kitchen legendary amongst 1/4 cooks.<br /><br />the chocolate cigar dessert was a legend years before everybody was doing that kind of shit as a gimmick.<br /><br /> drag queen waitress' with bad attitudes could not keep his food from shinning.. a tough act to pull off.<br /><br />the first time i ate his food was after he left luckys and he got the joint behind the customs house that steven stills had operated before him.<br /><br />it was one of the three best meals i have ever had in my life . equal to the other two best meals at brightsens and bayonya.<br /><br />looking forward to checking out his new joint once the weather cools off enough that i get my appetitte back.<br /><br /><br />disclaimer: i work in a kitchen , between the heat and being around food all day it's hard for me to get up about a good meal this time of year.<br /><br />looking forward to some fine dining this fall and winter.<br /><br />adolfo , you and mondo and chef chris are in my crosshairs, looking forward to tasting your cooking again.<br /><br />rickngentilly.Anonymousnoreply@blogger.com