The best part of the New Orleans food festival season is that we get to try foods from restaurants we would otherwise never be able to afford.
Like Trenasse from Chef Jim Richard (Stinky’s Fish Camp).
Situated in the ritzy Hotel InterContinental, the concern strictly operates for the swells with entrees over $30 and one paean to excess clocking in at a healthy $59.
In other words, out of reach of the blue collar pack of scribes that bear the load at Scrumptiouschef.
We immediately begin foaming at the mouth when we see Trenasse’s menu at the big Oyster Festival at Woldenberg Park.
A mere two bucks will get you an oyster loaded with ceviche? We’re all in.
And that oyster? Perfect, small-sized, briny and topped with lime juice cooked cuts of fish with a medley of fine diced chiles and fruits. We have now eaten at Trenasse, a feat we otherwise would’ve never been able to pull off.
Next up: Sac a Lait, the high dollar joint from Cody Carroll, the chef who started Hot Tails up in New Roads, LA. We gave the good chef his own report right this way http://www.scrumptiouschef.com/food/2015/06/02/500-po-boys-sac-a-laits-oyster-bmt-at-woldenberg-park/
Finally, we’ve been meaning for years to get by Andrea’s Restaurant out in Metairie but, it’s in Metairie and we try to limit our visits to our western neighbor. When we see that Chef Andrea Apuzzo has his famous crabmeat ravioli on offer we sprint straight to his booth and dive in.
Unfortunately this dish is a dud. Canned crabmeat is never acceptable. Ever. The pillowy ravioli is fine and it is bathed in a good light cream sauce but we don’t eat canned crab. We chuck this one in a nearby trash can.
And now we’re full. Bad food has a way of killing even the most ardent of appetites. Even for the trenchermen who report from Scrumptiouschef.