NOLA’s BACKYARD – Chretian Point

Seventh Post

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Mint Julep at Chretien Point, Sunset Louisiana

Chretien Point

Now as a complete departure, we enter into what can only be described as a “Gone with the Wind” moment. Mint juleps on a silver tray, a refined gentleman to escort us for a tour of the mansion and grounds, and we are educated on the history of this cotton plantation in Sunset, Louisiana. Civil wars were fought on this site and the front door still bears a battle scar. Again, a photographer’s dream as the light is getting a little lower in the sky. Time, I just wish that I had more time but these are the parameters of the project. So, no mint julep for me … it’s shooting time.

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This has been a long day and the drive takes us a little longer than planned so the light is getting low when we arrive at White Oak Plantation in Baton Rouge, LA. Chef John Folse has planned a  Fête de Boucherie.

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Chef John Folse
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NOLA’S BACKYARD GROUP

Before we lose the light I capture some shots of the group and the grounds and food presentation. This is frustrating as I’m left just craving one more hour of light to document this beautiful display. While the lighting is far from ideal, I’m able to capture the essence of the evening and Chef extends an invitation to come back in the future. I may have to take him up on this.

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…out of light and almost out of cupcakes.

 

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NOLA’s BACKYARD – Chef Prudhomme

Second Post

We had a rather surreal experience to begin this project focused on food and the cross over of cultures.  While walking through the Quarter we found ourselves joining the second line March for Chef Paul Prudhomme. Members of the restaurant business and other local dignitaries gathered at St. Louis Cathedral Monday for the funeral of Chef Paul Prudhomme.

”I was struck by the reactions to my food from people all over the country,” he said. ”I began to understand how unique the traditional foods of my family were. I came to realize that the joy of cooking Cajun and Creole food was not just that I appreciated its goodness so much, but that there was this great pleasure I got from watching other people eat it and seeing the joy in their eyes.”

Following the funeral mass, a procession and second line went from the Cathedral to K-Paul’s restaurant.