The Southern Food and Beverage Museum holds a yearly “Made in Louisiana” festival. The fest features merchants, chefs, distillers and all-around interesting people with locally made products available in New Orleans. I was lucky enough to be invited, and I plan to introduce you to some of those people and their products.
Part Two: Louisiana’s Sugarcane Fields
yield a local answer to Balsamic
Commander’s Palace Executive Chef Tory McPhail’s latest entry to our local supermarket and kitchen shelves is New Orleans Rum Vinegar. The condiment is a melding of Louisiana sugarcane, molasses, rum, and brown sugar. The result is dark, rich, flavorful, and uniquely New Orleans.