Chef Gus Martin serves as executive chef of Dickie Brennan & Co, the group behind several restaurants in New Orleans’ French Quarter, including Palace Cafe and Dickie Brennan’s Steakhouse. Chef Martin discusses how beef plays an important role on their menus, which typically emphasize Creole cuisine. Beef dishes are Creolized with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair.
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Housemade Condiments Toppings and sauces made with DOLE® Chef-Ready Cuts and Chef-Ready Frozen Fruit Purées lend a premium touch to your menu.
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