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Serve Up New Orleans

Bananas Foster

Nothing will wake up a table full of stuffed patrons quicker than the ignited flame of a flambeed bananas Foster dessert.

“They come to your table with a skillet and some rum that they pour over the ice cream and bananas,” said Sonnier. “They flambe it right in front of you before serving it. The whole restaurant stops and watches.”

The gooey dish originated in 1951 when the owner of Brennan’s challenged his chef to create a dish with bananas, a major New Orleans import at the time. The chef concocted a dramatic recipe of bananas, ice cream and sauce made with butter, brown sugar, cinnamon, rum and fire.

Recommended Restaurant: Brennan’s

It’s not unusual for guests who have dined elsewhere to come to Brennan’s just for bananas Foster. Since Brennan’s is credited with the dish’s creation, groups flock there to try the beloved dish.

Brennan’s serves Creole cuisine in the French Quarter with an emphasis on lavish breakfasts and tasty desserts.

Gumbo

Though no one knows who first tasted gumbo, many experts believe the dish derives from a combination of traditional West African stew, French bouillabaisse and Choctaw stew. The official cuisine of Louisiana, gumbo first appeared in cookbooks in the latter half of the 19th century.

“Gumbo is one of my favorites,” said Sonnier. “It’s a Cajun dish. Cajun cooking is different from Creole cooking because it originated in family kitchens instead of in restaurants.”

Though there are Creole versions of gumbo as well, the popular Cajun gumbo is based on a dark roux — a blend of flour and oil or fat. Meats vary, though recipes commonly use shellfish, chicken and sausage. After cooking down the roux, meat and vegetables, chefs ladle the stew over rice.

Recommended Restaurant: Herbsaint Bar and Restaurant

Though nearly every restaurant in New Orleans offers its own version of gumbo, Herbsaint Bar and Restaurant offers a critically acclaimed version that groups enjoy. Established in 2000, the French-Southern restaurant can accommodate up to 50 guests in a private dining room.

The restaurant’s chef earned a James Beard Award for Best Chef South in 2007. The restaurant’s seasonal menu items derive from partnerships with local farmers and fishermen.

www.neworleans.com