It is a great feeling to like what you do. It is an amazing feeling to do what you love. Cooking and creating in the kitchen at PRAVDA! has been an amazing experience. The menu from the previous post lasted us through two nights and produced some very good feedback of what will work and what will not. At the end of the day, it is about THE PEOPLE! So come eat, tell us what you think, then come back again.
The group of young culinarians above was my introduction into the kitchen after an eight year hiatus into the front of the house. It was Skills One at The Culinary Institue of America, the lessons learned, and friends made will last over many geographic miles and years to come. Cheers to those of you I have met, and look forward to meeting the rest. Stop by for some food and chat:
PRAVDA!
1113 Decatur Street
New Orleans, Louisiana
http://www.pravdaofnola.com/
Shrimp & Strawberries
PRAVDA! FOOD NINJA, Matthew Elliott Kopfler
Pravda is a bar located at 1113 Decatur Street in New Orleans, Louisiana. For those not familiar with the area, or who don't have Google Maps, it is located two blocks from Esplanade nestled between Coop's Place and Maximo's Italian Grill.
Pravda means truth in Russia, and could not think of a better title to describe my food. Food is the simple expression or interpretation of natural resources, it is a truthful profession. My interpretations and expressions of food can be sampled Thursday through Sunday from 5.00pm until 10.00pm, but do not fret if The People (you) want food and I am there, it will be cooked.
Pravda menu will rotate around a base of five items, yet to be discovered. Menu items can be paired with some of the esoteric beverage offerings from the bar, such as the largest selection of Absinthe in Louisiana, fifty different types of Vodka, and a well-thought out wine list. Stop by more than once, as each new visit can bring a new palatial experience.
CHEERS!
Pravda means truth in Russia, and could not think of a better title to describe my food. Food is the simple expression or interpretation of natural resources, it is a truthful profession. My interpretations and expressions of food can be sampled Thursday through Sunday from 5.00pm until 10.00pm, but do not fret if The People (you) want food and I am there, it will be cooked.
Pravda menu will rotate around a base of five items, yet to be discovered. Menu items can be paired with some of the esoteric beverage offerings from the bar, such as the largest selection of Absinthe in Louisiana, fifty different types of Vodka, and a well-thought out wine list. Stop by more than once, as each new visit can bring a new palatial experience.
Pravda is now my culinary home. Absinthe makes the heart grow fonder, come get fond of Pravda.
Tiger's Receding Tide
The stage was set for an eventful Saturday in Baton Rouge, Louisiana. Visiting our state was an old friend, Nick Saban, who is not viewed in the greatest light in and around Tiger Town. He happened to bring along a few friends, and a football game was played, and he lost.
The peripheral to the story is the tailgate. LSU is like no other place in the country when it comes to celebrating their football team. The morning started around seven thirty with a wake up call, we were running late due to the previous nights viewing of Rebirth Brass Band at Chelsea's, for free. Off to the stadium we headed. Parking about fifteen minutes away, Cowboy Rivet saddled his ten speed with a backpack and inflatable party doll, and rode to the spot which had been secured the following evening.
Reaching our destination at the tailgate, we were met by friends who graciously lended a hand in getting all the necessary details of the party underway, ie, tents, tables, booze, food, table clothes, Christmas lights, disco ball, television, generator, etc. The food for the day was waiting when we arrived at the tailgate and alls we needed to do was cook a little food, enjoy the scenery, listen to music, and chant anything that came to mind towards the Bama fans.
The hosts had provided a spread rivaling only Antonine Careme, google it. Chicken biscuits, gumbo, several dips with chips, sandwiches, and enough booze for an LSU tailgate. My part in the food was small, but cooked a few things, and burnt one thing in my jubilation after the Tiger win. First on the menu was pork and peppers. Marinating the pork in soy, thyme, rosemary, and Tony's, it sat while the grill was getting ready.
First to meet the grill, were the peppers, earlier in the morning the peppers were plucked from the Rivet's garden along with some herbs to make the pork happy. Once the peppers had given way to a sweet smoky aroma, the pork was placed on the grill. After fifteen minutes or so, the pork was done, sliced and presented on French Bread. Hamburgers where next on the menu, careful not to denature the proteins, the burgers where cradled into patty's and cooked untouched to a medium temperature, they were blanketed with cheese and placed in a bun for the guests. The last thing I cooked did not make it to service. Jambalaya was on the fire for the end of the game, as the cheers and fans rolled out of the stadium, the rice was not yet done. So I cranked it, burned it, and so it goes...always be patient with the food.
No bars could rival the scene of a lone tailgate rocking until ten at night. It was a dance party under Christmas lights, disco ball, and a giant chicken. A chicken appeared around eight or so that night and brought the party to the next level with a keg stand and jog. Next time you happen to be at an LSU game, look out for the giant chicken, because you know a good time is on the way.
Thank you to all the friends, and friends of friends that hosted the party, it was epic.
The peripheral to the story is the tailgate. LSU is like no other place in the country when it comes to celebrating their football team. The morning started around seven thirty with a wake up call, we were running late due to the previous nights viewing of Rebirth Brass Band at Chelsea's, for free. Off to the stadium we headed. Parking about fifteen minutes away, Cowboy Rivet saddled his ten speed with a backpack and inflatable party doll, and rode to the spot which had been secured the following evening.
Reaching our destination at the tailgate, we were met by friends who graciously lended a hand in getting all the necessary details of the party underway, ie, tents, tables, booze, food, table clothes, Christmas lights, disco ball, television, generator, etc. The food for the day was waiting when we arrived at the tailgate and alls we needed to do was cook a little food, enjoy the scenery, listen to music, and chant anything that came to mind towards the Bama fans.
The hosts had provided a spread rivaling only Antonine Careme, google it. Chicken biscuits, gumbo, several dips with chips, sandwiches, and enough booze for an LSU tailgate. My part in the food was small, but cooked a few things, and burnt one thing in my jubilation after the Tiger win. First on the menu was pork and peppers. Marinating the pork in soy, thyme, rosemary, and Tony's, it sat while the grill was getting ready.
First to meet the grill, were the peppers, earlier in the morning the peppers were plucked from the Rivet's garden along with some herbs to make the pork happy. Once the peppers had given way to a sweet smoky aroma, the pork was placed on the grill. After fifteen minutes or so, the pork was done, sliced and presented on French Bread. Hamburgers where next on the menu, careful not to denature the proteins, the burgers where cradled into patty's and cooked untouched to a medium temperature, they were blanketed with cheese and placed in a bun for the guests. The last thing I cooked did not make it to service. Jambalaya was on the fire for the end of the game, as the cheers and fans rolled out of the stadium, the rice was not yet done. So I cranked it, burned it, and so it goes...always be patient with the food.
No bars could rival the scene of a lone tailgate rocking until ten at night. It was a dance party under Christmas lights, disco ball, and a giant chicken. A chicken appeared around eight or so that night and brought the party to the next level with a keg stand and jog. Next time you happen to be at an LSU game, look out for the giant chicken, because you know a good time is on the way.
Thank you to all the friends, and friends of friends that hosted the party, it was epic.
Riverbend Thursday Dinner Club
The Weather yesterday evening, ahhh, it was amazingly comfortable for a meal outside. Friends visiting from out of town was the occasion and New Orleans cuisine was on the agenda, along with good conversation, and flowing libations. Guests were from a broad demographic representing Serbia/New Orleans, Aruba/New Orleans, and New Orleans, after meal conversations led to games of table tennis and trivial pursuit questions, carnage.
Jambalaya
Mis en Place
"everything in its place"
Third Time Baking Bread, Crust is Getting Better
Mr. BreauxJangles Riverbend
- Veljko & Jackie's Welcome Home Dinner Menu
- Thyme Scented Foccacia-Like Third Bread
- Romaine, Radish, Grape Tomato, Tarragon, Green Onion Salad
- Leek Studded Jasmine Rice Pilaf
- Jambalaya Stuffed Celery Roasted Chicken
- Crawfish Caroline
- Pudding of Persimmons
- Libations (Thank your for sharing!)
- Chardonnay Mendoza
- Blanc de Blanc Sonoma
- Chardonnay Arroyo Grande Valley
- Chardonnay Alexander Valley
- Macon Village White Burgundy
- South African Chenin Blanc
- Pinot Noir Golden Eye
Jambalaya
Mis en Place
"everything in its place"
Third Time Baking Bread, Crust is Getting Better
So it was a good meal with good friends accompanied by good tunes and amazing weather.
YoBreauxGastreaux
Surprisingly Quick
Chef Breaux's Demanding Eye On Plating
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