Tuesday, May 29, 2012

Quest for the Best! Felix's Restaurant and Oyster Bar, New Orleans



People keep asking me what New Orleans is like. It really is like no other city in America. At first glance I might think of a flat San Francisco. Trolley cars running in the middle of streets, Victorian style homes with double vaulted ceilings, front door gas lamps, and elegant porches that wrap around homes like a ballerina’s tutu.

The nightlife is always happening some bars are open 24/7 complete with washers and dryers just incase you needed an extra reason to have a drink. Life is laid back, filled with great food, and wonderful company. Some of the old homes just off St. Charles have been broken into apartments. So often you’ll find your next-door neighbor becomes your best friend.

The weather was perfect no signs of thunderstorms, heat, or humidity. New Orleans always loves to celebrate so if you come to visit don’t be surprised if you find yourself in the middle of some type of festival.  If you head out to the French Quarter you are likely to find yourself in a never-ending party. This place is always going off so don’t ever expect it to stop.

Now that I have had all of the best barbecue, it was time to indulge in the Seafood; some of the richest seafood is brought in right from the local swamplands. Oyster and shrimp are all caught fresh daily. Felix’s Oyster Bar has been serving some of New Orleans best since 1885. Its controversial history has been associated with mob bosses like Carlos “The Little Man” Marcello and former employees involved in the assassination of President John F. Kenney.


If you’re lookin’ for a taste of history this place has it all. Felix’s embraces your quintessential Cajun style seafood mixed with fresh giant oysters shucked right in front of you all night long. I got to meet with GM, Chef Adrian Zado to find out how much history is in these classic New Orleans dishes.

MEAT ME: And you are Adrian…

Adrian Zado: Adrian Zado I am the General Manager.


MEAT ME: How long has Felix’s Oyster Bar been around?

Adrian Zado: About 110 years. The place was opened by a guy from Italy named Felix Randoulf. He came to New Orleans in 1885 and he opened the place a little time before. We don’t know exactly when. He was a good friend with the mobster Carlos “The Little Man” Marcello. He was also a partner with the uncle of Lee Harvey Oswald; he used to own one of the buildings that Felix’s was in. Lee Harvey Oswald also worked as a bus boy here.


MEAT ME: Wow! Really.

Adrian Zado: Yea. Not very many people know about that.

MEAT ME: So how long have you worked here at Felix’s?

Adrian Zado: I have worked here for over 2 and half years. I have been a chef for 22 years. I lived in Italy for 16 years and that is where I learned Italian dishes.


MEAT ME: How long have you been in New Orleans?

Adrian Zado: About 5 and half years.


MEAT ME: So what drew you to New Orleans?

Adrian Zado: I wanted to help out, hang around, and wonder. It’s a hell of a city with amazing energy. I like that.


MEAT ME: So what’s in this dish? (Dish with the clams)

Adrian Zado: This is a dish that I learned in Italy. It is called (muscoli arrabiatti) Muscles in a spicy marinara sauce and I added a hint of licorice-flavored liquor. Most of my recipe is marinara sauce, crushed red pepper, red onions, crushed garlic, and tomato sauce.


MEAT ME: What would you say is the specialty here at Felix’s?

Adrian Zado: The specialty is Gumbo. It’s a recipe that is about 150 years old from the chef who had been hired by the original owner. He was one of those Mason cooks: they don’t have the recipe written down, they just share with family. I don’t have the recipe. It’s just plane seafood gumbo no chicken, no sausage, just oysters, crab, and shrimp.

There is the original truck. Right there over on the wall. Yea it belonged to Felix, the original owner. He started delivering oysters and groceries and then delivered them all over the place. That was his first job.



MEAT ME: So how many oysters would you say you guys go through in a day?

Adrian Zado: On a busy day we would probably do about $2,000 to $3,000 dollars. We go through about 13,000 to 14,000 pounds a week.


MEAT ME: Wow! About how many people come through here on a Saturday night?

Adrian Zado: Usually about 1,000 or more.

Muscles in a Spicy Marinara Sauce
MEAT ME: Yea, cause the 2 times I have been here there was always a line out the door. So you guys are obviously doing something right. What is your favorite dish?

Adrian Zado: I like the Linguini with a white wine sauce, garlic, and a plain white pasta. With a glass of wine on the side.



MEAT ME: So what is this dish exactly?


Adrian Zado: You know I had to come up with a good barbecue shrimp recipe. I had some friends of mine give me a basic BBQ shrimp recipe I added some Italian seasoning with some white onions. I can’t really reveal the rest to you, but everybody likes it. I never thought I would become famous for making BBQ shrimp but they love it.

So when you take the pictures you’ll see it will all come out right. I start on a low heat with all the ingredients, let them mingle together. Then I am going to add beer and worcestershire sauce and then it all comes together.


MEAT ME: I see you don’t hold back on the butter…

Adrian Zado: Yea it has a lot of butter, creole seasoning, garlic, parsley, white onions, liquid smoke, and Louisiana shrimp.

Barbecue Shrimp
MEAT ME: So tell me a little more about this, your favorite dish?

Adrain Zado: It’s a linguini with a light white wine, olive oil, garlic, parsley and I put some fresh pepper. It’s good for your heart with a glass of wine on the side.


For me Felix’s really captured the essence of what New Orleans was all about: history. It really made me realize where we come from, where we are now and that there is no point in worrying about the future.


While I sat at the bar the night I arrived, a homeless man wandered in off the street and stood right next to me. He looked around for a few seconds and then looked me right in the face and he said, “Where ya from?” I said, “Los Angeles.” He then got close to me and said, “So what do you think?” I said “I love it here.” He then looked around and then looked me dead straight in the eyes and said, “Be careful son she’ll show you a good time, but she’ll also chew you up and spit you out!”


The rest of my stay I kept that in the back of my head. I had no idea what he meant. The New Orleans culture has a history in VooDoo. Did it have to do with that? I don’t know, but I do know that New Orleans has a lot to offer. There are many goodtimes to be had here, but if you’re the type of person who lacks self-control and loves to engage in careless shenanigans I can see this place swallowing you up whole.

Adrian's Favorite Dish
To find out more about Felix’s Restaurant and Oyster Bar go to: http://felixs.com/
You can find Felix’s on Yelp at: http://www.yelp.com/biz/felixs-restaurant-and-oyster-bar-new-orleans


Let the good times roll,
Sean Rice
aka MEAT ME


Edited by Kathryn Emery
Written & Photographed by Sean Rice

Tuesday, May 15, 2012

Quest for the Best! The Joint BBQ, New Orleans


At this point I am noticing that more and more restaurants in New Orleans are either really good or really bad; or it is me and I have really bad luck. I have not found a middle ground, although I did find a little southern caf√© on Magazine Street called Joey K’s. It is super simple and super good. No matter where I go people keep telling me that my trip won't be complete unless I eat at The Joint.

After a few phone calls I was finally able to get a hold of the owner Pete and he said come on down anytime and that he’d love to have me.

That Sunday was the last day of Fleet Week and I wanted to get shots of all the navy ships while they were still in town. Before lunch I headed east over the 90 bridge and after a few turns found myself in the Fischer Development Neighborhood. With in seconds I was among hundreds in a southern black neighborhood with no way out. Everywhere I looked I there were custom tricked out low riders bouncing and motorcycle crews doing burn outs till the smoke filled the streets.


I found myself, in what looked like, an episode of “The Wire”. I pulled my hat brim down over my eyes untill I could barely see. My white knuckles gripped the steering wheel over the dash board and sweat pouring down my face. I’ll be honest I’m fuckin' scared to death; my heart is pounding so hard I can barley hear the engine. I was a lone Cali boy lost in the middle of a southern black street party and my California plates made me stick out like a sore thumb. It was obvious I lost was not welcome here.


Every side street I looked down was filled with more and more people. At one point I even hear someone yell, “Are you lost son?” It felt like there was no way out. Finally up a head I saw a small opening under the bridge surrounded by tons of motorcycle crews. I thought this is my way out. I got to the intersection and just as I made a left I thought I was in the clear  but a crew of about 12 bikes pull right up in front of me and start burning smoke as hard as they can. I thought, “This is it!” I’m stuck here in the middle of the street I'm toast. At this point I'm shaking pretty bad. The smoke starts to clear and all the guys are sitting off the side of the road laughing their asses off.


I popped some heart medication and finally decided it was best to just head to The Joint which was on the other side of the river, and in a way better neighborhood. I was done with sticky situations. After all I had no idea what I was doing. So the shots of the NAVY ships never happened, but when I finally arrived at The Joint I could not wait so sit down and enjoy what all of New Orleans was talkin’ about.



MEAT ME: This is obviously The Joint.

The Joint: You are at The Joint Barbecue. Yes.


MEAT ME: It says on the website “Always Smokin’” how does that tie?

The Joint: Well we smoke all the food, and we are literally constantly tending the smoker.

MEAT ME: How long have you guys been out here?

The Joint: June 2004 we opened.


MEAT ME: What is your background in Barbecue?

The Joint: Well I grew up in Baltimore, which is not much of a barbecue town, but I went to college in Virginia and there was and there was an older gentleman from eastern North Carolina. He was there cooking really vinegary barbecue. That was the first time I had ever had barbecue. It was not about this sweet tomato’y sauce all over the meat. I liked that. I was just one of those moments. I moved down here in 1999 and started cookin’ just at the backyard level. Circumstances kind of came to me where I was looking for a job and there was this building right around the corner from our house and there was the opportunity and my wife and I decided to go for it.


MEAT ME: So what is your specialty?

The Joint: Everything. We started out doing pulled pork was the first thing I learned to do. Then ribs and moved on towards brisket and chicken. We have a great sausage that comes in from Brokerage, Louisiana; that we smoke here.


MEAT ME: Do you get all of your meats locally?

The Joint: No. It’s not like we have local purveyors. It’s mostly commodities market and nationally sourced probably.


MEAT ME: Do you get involved in Barbecue Competitions?

The Joint: A little bit. We had some friends who used to live here before Katrina and work took them back up to Memphis. They ended up with a barbecue team up there. We actually went up there for a few years and hung out and cooked at the Memphis in May. Overall the restaurant isn’t dying to spend my off time cooking barbecue competitively.


MEAT ME: So you guys are basically smoking barbecue here 24/7?

The Joint: Well may be 18 hours a day, something like that.

MEAT ME: Do you also make your own sauce, and all that?

The Joint: Yea all the rubs and all the sauces; everything is made from scratch.


MEAT ME: Have you noticed any change in the food and barbecue culture since Katrina?

The Joint: Yeah, I guess there are more restaurants and more people who are opening barbecue restaurants in town. I had always thought that New Orleans; primarily in this neighborhood compared to some parts of the city, is a bunch of people who aren’t necessarily from New Orleans but all the people are from the south have a good understanding of what good barbecue is like. I just feel that all these people have had an appreciation for it; just another nice offering coming to New Orleans. There are a lot of people post Katrina who come from other states, who are very barbecue-centric places. As far as people who open places that are from here and have always been here and decided to throw their hat into the ring.


MEAT ME: What separates barbecue out here from say Carolina, Texas, or the West Coast?

The Joint: Well I guess there isn’t necessarily the barbecue tradition in Louisiana. There is to some degree the andouille sausage which is exclusively a Louisiana thing, but smoked. There is the cochon de lait which is a young whole pig roasted on a vertical spit with hickory logs in the background. There is a festival dedicated to it in central Louisiana in mid May. New Orleans has always just always been New Orleans. It always had so many culinary traditions that barbecue just hasn’t taken root here.


MEAT ME: What are you guys doing so different that no matter where I go people are asking me if I have eaten at The Joint? If you can tell me…

The Joint: I’ll tell you what we do. We make our rubs and we make our sauces. We severe all the sauce on the side and we only do barbecue. We don’t do anything else. You know there are some places that are doing other things with their barbecue; like taco’s or something. That’s not us, we are just doing barbecue, and we do it the old fashion way. We start with charcoal in the morning and then it’s logs all day long and I think that does make a difference. I don’t have a lot of experience with a “set it, forget it” style smoker where it gas powered and it’s kind of pumping smoke into there. I am very suspicious of the results.


MEAT ME: What type of wood do you guys use?

The Joint: What ever we can get our hands on. Right now we have a lot of oak, pecan, and hickory. We try and get some kind of format with those 3 woods.


MEAT ME: What is your favorite kind of MEAT?

The Joint: Ribs are great. Brisket. You know the brisket is the hardest one to get right. We consistently try to pull the briskets off at the right time. A great brisket is my favorite it always depends. Ribs, pulled pork, brisket I certainly try it all.


It truly was delicious; the meat came right off the bone like a snake slithering into my mouth. I felt relieved that I finally got this amazing barbecue off my chest and lived to actually tell about it.

While I was there I ran into 4 guys who drove out from Toronto just to have his delicious barbecue. It that doesn’t tell you how good it is then I don’t know what will.


You can check out the joint at: http://alwayssmokin.com/
You can follow them on Facebook at: https://www.facebook.com/alwayssmokin
Find them on Yelp: http://www.yelp.com/biz/the-joint-new-orleans

Keep it simple stupid,
Sean Rice
aka MEAT ME


Friday, May 11, 2012

Quest for the Best! Toups' Meatery, New Orleans



Most people are used to someone taking a piece of brisket, rubbing it up, and smoking it over a barbecue. Chef Toups' likes to do things a little differently. Like taking the neck of a lamb and serve it up as tender as you can, why not do a meat platter with a side of Chicken Jelly. This is the type of innovation Chef Toups' is bringing to his restaurant.

I heard about Chef Toups' from several different restaurants around town. He has 13 years of experience and left quite the impression in the mouths of people adventurous enough to devour his skills. He isn’t doing traditional New Orleans, he is taking you to his roots and letting you taste a little piece of his family history.

Toups' Meatery open just 2 days before I got there. With 2 full nights of service they were completely out of food. Not only was Chef Toup’s overwhelming the city with his meaty delights he couldn’t source food fast enough to open for lunch the day I arrived. I was told to come at 5 pm and that is exactly what I did.

Toups' Meatery is doing things with meat you could never even think of. This Chef has broken the food barrier with items like Chicken Jelly, and Sheep Neck. This is not to mention all the places your taste buds will take you. Chicken Fucking Jelly I thought! I couldn’t believe it. It tasted like a well done chicken soup (in the form of a jelly) spread over a slice of bread, I even have the option of topping it with duck gizzards. I walked out of there thinking I was 20 years into the future. They were not just breaking the laws of food physics they were reinventing the way MEAT is served. It feels like the museum of meat and I am the guest of honor.

I was dying to find out the details so I sat down with Mrs. Toups' to see what kind of shenanigans they are up to:


MEAT ME: So you are?

Amanda Toups': I am Amanda Toups I am married to the chef Isaac Toups and co-owner. We have been conceptualizing this restaurant since he was a lily line cook; you know 12 years.

MEAT ME: What is his experience?

Amanda Toups': He worked for Chef Emeril (Lagasse) for about 10 years. He was at Del Monaco during Katrina we moved around with the company and then back to where they needed us. We then came back to Del Monaco’s. In the last two years we bounced around. He felt he had gotten as high up as he was going to get there. Got as much knowledge and experience and it was time to start the voyage moving towards our own place. It really took 2 years to make it all happen.


MEAT ME: So what is the concept behind Toups’ Meatery?


Amanda Toups': Contemporary Cajun is the concept and really everything that we talked about. From a women’s perspective it is Rustic Sheik. Isaac takes rustic ingredients and finishes them beautifully. He has got that fine dining eye with attention to detail and he is taking a lamb neck, he is taking…

MEAT ME: Ok I get it.

Amanda Toups': Right. So his ingredients are rustic and he’s finishing them with attention to detail. We wanted to be very communal and this is really the entire concept of the restaurant. All the pictures you see around us are of his family members; every single one of them. This one is of his grand mother feeding her chickens that is from around 1930. When you meet his family they are such characters. His family has been in Louisiana about 300 years and it is all about their indigenous way of life; they were very into sharing and eating what they kill.

Amanda manages the tickets before they go out.
MEAT ME: So where do you source your meats?

Amanda Toups': He gets his from various places locally; we mostly source locally. We have talked about getting bulk amounts of pigs from where his family is from, but we did just open on Tuesday (April 17th).

MEAT ME: How is it going?

Amanda Toups': Overwhelming. We probably turned away 30 people last night. We couldn’t even open for lunch today because we ran out of food. He just had to much to do he had to come in and prepare so we could do service today. We just didn’t expect to being doing 110 to 120 a night the first week.


MEAT ME: That is really great.


Amanda Toups': It is a wonderful problem to have. Believe me I am not complaining. It makes us realize we need to get our stuff together ASAP. With Jazz Fest next weekend… I mean it is right there. They are going to punch us in the face for a week and a half straight.

Isaac preps the food to go out.
MEAT ME: So what are some of the featured items on your menu?

Amanda Toups': Almost every single table is ordering a meatery board; almost every single table.  It’s pretty hot. It really gives you a chance to see the breath of his charcuterie background. He was one of the major guys handling charcuterie at Del Monaco’s. They have a beautiful program so he has a lot of experience. He doesn’t call it a charcuterie board because charcuterie is mostly talking about cured meats; he also has a lot of fresh meats on his too. So we are calling it a meatery board which includes rillon. We are very cookly. Rillon is actually a very French way of preparing pork belly. It is basically candied pork belly. We were joking that we are going to have to name our next restaurant Rillon. He has boudin; he has daily sausage specials; he has his cured meats that he is doing by hand as well. It shows the wider variety that he has.

The duck dish has been huge for us. We are really excited about it. It is the roasted duck with turnips; it is a very classical dish that they did when they were duck hunting. They would kill the ducks and rub them with brown sugar, they would brine them then roast them with turnips. I was skeptical at first but then when it came out on the plate people started flipping out. We have had a lot of positive feed back.

Then there are Isaac’s cracklins. It is fried pork belly. Sometimes you get a little bit of meat on them but most of the time is skin and fat. It’s amazing. Isaac has gotten his crispy but chewy. You can chew threw the fat with a little bit of meat on there; he leaves a little bit more meat. Some of our dishes aren’t for the faint of heart, but we like to think we have a little something for everybody.

The foie gras.
MEAT ME: I love your uniqueness. I love places that you kind of have to go out of your way for, something that you can’t find everywhere.


Amanda Toups': We are trying to do something different. For the first time the food is come together really easy for him and it is because he is finally cooking his soul food. He told me right before he opened, “I don’t want to cook anything I am not gonna wanna eat.”


MEAT ME: Are you guys originally from here?


Amanda Toups': Yes, but not from New Orleans. Issac is from Rayne’s, Louisiana the frog capital of the world. They have a frog festival; when you drive through the small town all the buildings have murals of frogs on them. Some are dancing, you look them up and they call themselves the frog capital of the world. I grew up here on the North Shore: the suburbs of New Orleans. We met in Lafayette where we went to college which is sort of the major city over there. He was like, “I’m gonna go cook professionally” an I was like “Not with out me.” Then we left and we have been here about 12 years.

The meat platter with duck gizzards.
MEAT ME: So you guys are changing the menu weekly?


Amanda Toups': We change it daily. He is still figuring things out. We did just open last Tuesday and we didn’t expect to be doing these kinds of numbers.  When he was a fine dining chef and he and an army of cooks with a 2,000 square food kitchen it was different he could do what ever he wanted.  Now he is in the smallest kitchen he has ever been in. It is small. It’s like if those guys aren’t already intimately acquainted but the end of the shift something is wrong and your not working hard enough. Cause it is tight! He is still working out the logistics as to what is going to work in this space so we can have some variety to the menu.

MEAT ME: What about the deserts?


Amanda Toups': We are sourcing those from a local baker in midcity from one of my dearest friends Debbie Doberge. She is incredible and we just started with another local baker that is just right up the street. Baking is not Isaac’s thing. At first I thought I would do it because I am ok at baking, but we have a 13 month old and a new business and I was like… No, I can’t handle this.

MEAT ME: I love deserts. If I had the time I would have to sites one for MEAT and one for BAKING.

Amanda Toups': Yeah. It really is a science. I think that is why Isaac really isn’t into it; regular cooking is more intuitive and baking is a little more of something, or little less of something and it doesn’t turn out.

Cracklins
MEAT ME: Yea √©clairs and creampuffs are my biggest nemesis!!!  I will make 25 batches and only 10 will come out.

Amanda Toups': Absolutely. My girlfriend Charlotte, who does Debbie Does Doberge, is incredibly obsessive compulsive so she loves baking. You know Doberge is a classical New Orleans desert. Classically it is chocolate or lemon; she does all of these wacky flavors. She has done really well in the city. I know it does sound a little pornographic. (we are in hysterics)


MEAT ME: You mean Debbie Does Doberge?

Amanda Toups': Yea we came up with that one in a bar room one night.


MEAT ME: That is awesome!!!

Amanda Toups': Yea she’s amazing!


MEAT ME: So the double cut pork chop, what is that?

Amanda Toups': Isaac brines his pork chops for 2 days, they are about this fricking big (shows 2 inches), and then grills them. I have had people tell me it was the best pork chop of their life.

A lot of his stuff takes a lot of preparation. So that is why we are still feeling our way around the menu. Are we gonna be able to do this every night? Or are we gonna have to take a few things off here and there and then add them back on.


MEAT ME: Yea I totally understand. Everybody that I have talked to has 2 to3 days of prep and then they are creating the sauces over night. I am starting to learn that people that are into barbecue and meat probably never sleep.


Amanda Toups': I don’t know how he does it. I didn’t get to sleep till 3 o’clock because we didn’t leave here till 2 am; and he was back here by 8 cooking. I am just like… What? And the baby was up at 7:30 I was like… (laughs hysterically) My background is wine and wine education we didn’t work this hard.

The amazing chicken jelly.
MEAT ME: I noticed the Tequilla Sauce with the Shrip Po’ Boy?

Amanda Toups': Yea. Isaac has always done a little bit of booze with his cocktail sauce.  It really adds a little depth to it; I like mine really ethereally hot, with a lot of horseradish. We had people not liking our deviled eggs because of my horseradish. If my eyes aren’t watering then I don’t think it is hot enough.

I love that horseradish burn. Same thing with crawfish if your whole face isn’t numb then it probably isn’t hot enough.

MEAT ME: Soon Foie Gras will be illegal in the State of California. What is your take on Four Gras?

Amanda Toups': Isaac is a huge foie gras eater. It is a super fine dining item, expensive, and high end. His concept was always “foie gras in your shorts”. You come in some flip flops and a pair of shorts and eat foie gras. I can pour you a glass of champignon and you could be here in your shorts eating foie gras. We just got so tired of dressing up and going out. Who wants to do that any more? I’m tired, I work so damn hard all week.

I wanna eat really good food in my flip flops.


MEAT ME: That is so funny. I was so worried when I drove out here that I didn’t bring any nice clothes. It is nice to know this.

Amanda Toups': Yea not New Orleans. Even one is like why are you so dressed up?

MEAT ME: Sir why are you wearing shoes?

Amanda Toups': Yea! Rollup your pants, get dirty! It really has changed since Katrina. Pre-Katria restaurants would turn you away if you where not dressed properly; the high end ones.


MEAT ME: Really?

Amanda Toups': YES! Del Monaco where Isaac worked the men had to be wearing collared shirts, you could not wear tennis shoes, you could not be wearing jeans. They would turn you away. Post Katrina all bets where off. It was like any business is good business.

MEAT ME: How has Katrina changed the New Orleans dining experience?

Amanda Toups': Again, I think things became a little more casual. Everybody started uniting in the food community; we really stuck together. Even when we were with Chef Emerald all the cooks got together and were like all right where are we all going? We all, in mass, sort of went to different cities.



MEAT ME: I heard a lot of the guys with the mobile barbecue units were going out to different places.

Amanda Toups': It is a very supportive community. BP was a really hard hit. I was kind of dead in New Orleans for a while.

MEAT ME: Now with BP how did that effect you guys?

Amanda Toups': Well it was another one of those things where everyone had to pull up their boots straps and said are we going to stick with it? Are we all going to switch to meat? What are we going to have to do to get the tourists back down here? Luckily enough most people stuck with it. We’ll source our seafood where we can. It is  a way of life we always eat seafood. I didn’t think it was ever going to be one of those things where you weren’t going to see it on the menu as much; and may be you didn’t see it for a while. A lot of the big oyster houses, for a long time, started importing oysters. It was so sad. Most of the time they came from with in a 50 mile radius of New Orleans. I think its back to local and it’s looking good.

I read the paper and I see headlines like 2 years of bad news.  I don’t know what you are talking about because I got some pretty good-looking shrimp back there. It’s amazing and it came right out of the Gulf.


MEAT ME: Yea they are pretty big.

Amanda Toups': Even fried they are about this big. (Shows me 6 to 8 inches)


MEAT ME: You know I wonder if not fishing for a while has let them grow out a bit.

Amanda Toups': Yea may be so. You know what it was also hot this winter. I think they just bulked up.

MEAT ME: Even in Los Angeles it was “freaky” warm this winter. I only wore a jacket about 5 times. I rode the bus for one winter and couldn’t go without a jacket for about 3 months. Not last winter.


Amanda Toups': Yeah last winter I was pregnant I wore a jacket the whole time it was freezing; it was hell.  This winter it was warm I feel like I haven’t had a winter in 2 years.


MEAT ME: Yea fishing was bad the summer before that. It was horrible I do a lot of deep sea fishing and nobody was catching anything because it was so cold.

Amanda Toups': Really… Yeah, we didn’t get any of that. (chuckles)

MEAT ME: I remember one time the captain on the boat was yelling out the window about how cold it was and didn’t look or feel like summer at all.

Amanda Toups': You know what you should come down here next year for “Hogs for a Cause”.

MEAT ME: Really what is that?

Amanda Toups': Yeah. It is right here in City Park in March. About 100 to 150 different vendors, restaurants, and individuals come out here to raise money for kids with cancer. The entire festival is all pork. It is a competition; who has the best whole hog to best avant garde pork dish it is amazing.


MEAT ME: So what am I looking at here?

Amanda Toups': This is Isaac’s house made craklins, this is boudin, this is candied pork belly, and these are smoked duck gizzards. This is cured pork shoulder, pork capicola, rabbit rillettes with a little pickled cabbage, 2 types of mustard, and right here this is chicken jelly.

MEAT ME: Chicken Jelly?

Amanda Toups': Made from chicken fat.

MEAT ME: What about this one?

Amanda Toups': Cured foie gras, muscadine jam, and spicy pecans with French bread.


I will really miss Toups' Meatery. They are leading the way with different cuts of meat, innovative types of jam and platters of food you have never even heard of. This restaurant was an adventure inside of an adventure. Chicken Jelly? Not only was it amazing but I wouldn’t be surprised if it’s best friend bacon is right behind it. (wink, wink)

I am never going to run out of nice things to say, but if I’m silent it’s probably because my mouth is full. This is definitely one of the highlights of my trip and you can bet I will be back for more.

You can check out Toups’ Meatery at: http://www.toupsmeatery.com/
On Twitter @toupsmeatery
On Facebook: https://www.facebook.com/ToupsMeatery

Foie gras in your shorts,
Sean Rice
aka MEAT ME


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