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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Build a Gluten-Free Menu with Potatoes Chef DJ Tangalin utilizes fresh, frozen and dehydrated potatoes in order to develop an incredibly delicious gluten-free menu
February 16, 2019