This Mardi Gras season, we turned to Riverbend Restaurant & Bar owner Sam Kogos and chef Steve Daney to talk Creole cooking and find recipes that stand out from the usual Mardi Gras fare. Kogos and Daney both grew up with fine Creole cooking and Cajun cooking in New Orleans. Fish deliveries for his dad Ted’s seafood company when he was a teenager took Kogos to most of the Creole kitchens in New Orleans. The restaurant bug hit him and he opened the Rendon Inn in New Orleans soon after college. Daney, who is also a cousin to Kogos, was the chef at the Inn. Later, Daney would serve as executive chef at the New Orleans City Hall for Mayor Mark Millar. Together, they brought the tastes of New...
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