Yana da ban mamaki abin da masu hankali da kyakkyawar niyya za su iya yi don haɓaka yawon shakatawa. Bayan 'yan shekarun da suka wuce, an tattauna New Orleans da baƙin ciki da hawaye da kuma jam'iyyun tausayi. Mun yi mamakin yadda wannan da ya wuce kima na yawon buɗe ido zai iya sake samun gindin zama. Daga Ayyukan Allah, zuwa siyasa mara kyau, yana kama da ɗaukakar New Orleans zai zama nazarin tarihi ga masana ilimi. Masu fasahar dafa abinci, gourmets, gourmands, da oenophiles za su ɗauki ɗanɗanonsu a wani wuri… New Orleans ba wani zaɓi ba ne.
An yi sa'a birnin da ke shelar "Let the Good Times Roll" bai ji sautin kukan na waje ba. 'Yan kasuwa da shugabannin siyasa sun tsinci kansu daga tarkacen Katrina kuma suka haɓaka birni mai ban sha'awa wanda ke cike da abinci mai kyau, giya mai kyau, manyan siyayya, gidajen tarihi masu ban sha'awa, da joie-de-vivre da ke ci gaba da kasancewa a fuskar ku. Yaran da ke bin tituna da gidajen otal suna murna; iyaye suna murna; kuma tsofaffi suna yawo cikin ni'ima a kan tituna, suna rike da hannu, suna sumbatar abubuwan sha, da yin biki har zuwa safiya.
Wannan na biyar a cikin jerin sassa da yawa, "My Take on New Orleans," zai, da fatan, zai kama wasu farin ciki da ke sa New Orleans makoma wanda aka zaba ta zabi ba bisa ga dama ba.
Dandano Mai Kyau da Dadi Mai Kyau. New Orleans.
Wani lokaci gourmets ba sa cin abinci mai dadi a cikin gidajen cin abinci na otal, yayin da a wasu lokutan cin abinci na otel din yana da ƙari, saboda babu buƙatar yin ƙoƙari mai yawa don isa kan lokaci. Hawan lif da ɗan gajeren tafiya… da abubuwan tunawa suna nan don yin. A wasu lokuta, an fi mayar da hankali ga mai dafa abinci, yayin da wasu ke sanya haske a kan abincin. A cikin yanayin Criollo, sabon gidan cin abinci da aka buɗe a Hotel Monteleone, abincin ya zama abin farin ciki sosai, wanda ya sanya murfin mujallu.
Yaya sabo ne Criollo (Mutanen Espanya don Creole)? Sabo sabo! An buɗe gidan cin abinci a hukumance a ranar 23 ga Mayu, 2012. Sanin yadda Chef de Cuisine, Joseph Maynard, da Babban Chef, Randolph Buck, ke da yuwuwar sanya wannan wurin "je zuwa" don cin abinci mai kyau. Betsie Gambel na Gamble PR ta kira jigon menu a matsayin "Louisiana Fusion."
Chef Maynard ya zo New Orleans ta Florida inda ya yi karatu a Cibiyar Culinary Arts ta Kudu maso Gabas a St. Augustine. An danganta shi da otal ɗin Delano a Miami da Asia de Cuba a cikin Otal ɗin Mondrian na Miami.
Kamar yadda al'adar ke a New Orleans, abincin yana mai da hankali kan sabo, kayan amfanin gida da abincin teku. Masu dafa abinci sun ɓullo da abubuwan "sa hannu" waɗanda ke gudana daga Gulf Shrimp, Blue Crab, da Avocado wanda aka yi amfani da su tare da coulis tumatir mai yaji da man ganye (duba hoto) zuwa Black Bay Oysters tare da chard na Swiss da Herbsaint, Angel Hair Tetrazzini, Artichokes, da kuma Brie. Shahararrun hadaddiyar giyar da gidajen cin abinci suka hada da New Orleans Cajun Spice Run, Agave Nectar, Club Soda, Fresh Lemons, da ganyen mint.
Gidan cin abinci ya fi ƙirar Turai fiye da yawancin wuraren cin abinci na New Orleans. Tare da benaye na faransanci na faransa, da bangon katako da aka haɗe tare da yadudduka masu zurfi da shunayya da launin toka, yanayin yana da kyau da jin dadi. Ga masu cin abinci waɗanda ba sa sha'awar juna kuma suna neman abin sha'awa, nemi tebur kusa da buɗaɗɗen kicin kuma ku kalli masu dafa abinci suna yin sihirinsu na dafa abinci.
