Chef

Greg Baker

"Solid sampling of NOLA classics and new twists. Jambalaya with chicken, tasso, andouille, and shrimp sets you right. Rabbit and dumplings and a sazerac or 2 are always in order."

"I've got a karage problem, just to put that out there. Get the rice bowl with karage, furikake, and garlic sauce. And some Hero Water. That, too."

"Simple canapé play on the French tradition of radishes with butter and salt - with the addition of lavender, dill, and seasame - for the #bostinc Chef and Winemaker Dinner at #thehivebentonville"