I was privileged and honored to have dinner one night at K-Paul's in New Orleans as "a guest of Chef." The restaurant was closed to the public, and I was lucky enough to get the seat closest to the kitchen. Chef Paul personally took the orders, and when he came to me I said, "Sir, I defer to your expertise."
"Then," said the great chef, "you'll be having soft shelled crabs with a tiny side of Bienville stuffing."
"And a cup pf chicken and sausage gumbo?"
He smiled. "Of course, Mr. Bane."
After the meal, which was as good a meal as I've ever had in my life, Chef said, "I'll bring you bread pudding with Chantilly cream…hopefully, you'll be able to at least taste it" I managed to stop myself from eating the plate.
Go with God, Chef…laissez les bons temps rouler!
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