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Clancy's
Clancy's is a restaurant in New Orleans situated on 6100 Annunciation Street in the Uptown New Orleans district of New Orleans, Louisiana, near Audubon Park. It, like many of its New Orleans coevals, specializes in Louisiana Creole cuisine. Signature dishes include lemon ice box pie, fried oysters with brie (described in ''New Orleans Cuisine: Fourteen Signature Dishes and Their Histories'' as "irresistible"), smoked soft-shell crab, and smoked duck. Their oysters Rockefeller and Oysters Bedouin are also remarked upon. History While the building has been occupied by bars and restaurants since early in the twentieth century, Clancy's itself was founded in the late 1940s by Ed and Betty Clancy. Its original incarnation was that of a po' boy restaurant and bar, the typical variety of the era. In 1983 the Clancy couple, themselves having borne no heir, sold the restaurant to a group of New Orleans businessmen led by Billy Slatten, Bryan Wagner, and the late judge, Marcel Livaud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisiana Creole Cuisine
Louisiana Creole cuisine (french: cuisine créole, lou, manjé kréyòl, es, cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian influences, as well as influences from the general cuisine of the Southern United States. Creole cuisine revolves around influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803. The term ''Creole'' describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish, and over the years the term grew to include Acadians, Germans, Caribbeans, native-born slaves of African descent as well as those of mixed racial ancestry. Creole food is a blend of the various cultures that found their way to Louisiana including French, Spanish, Acadian, Caribbean, West African, German and Native American, among others. History The ''Picayune Creol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Duck
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Restaurant
Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer. This article mainly describes the situation in the USA, while categorisation differs widely around the world. Origin of categories Historically, ''restaurant'' referred only to places that provided tables where one ate while seated, typically served by a waiter. Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual-dining restaurant with table service, rather than a fast food restaurant or a diner, where one orders food at a counter. Sit-down restaurants are often further categorized, in North America, as "family-style" or " formal". In British English, the term ''restaurant'' almost always means an eating establishment with table service, so the "sit down" qualif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcel Livaudais
Marcel Livaudais Jr. (March 3, 1925 – February 9, 2009) was a United States district judge of the United States District Court for the Eastern District of Louisiana. Education and career Born in New Orleans, Louisiana, Livaudais received a Bachelor of Arts degree from Tulane University in 1945 and a Juris Doctor from Tulane University Law School in 1949. He was a commissioned Ensign in the United States Navy during World War II from 1943 to 1946. He was in private practice in New Orleans from 1949 to 1950, returning to the Navy as a Lieutenant (J.G.) from 1950 to 1952. He then resumed his private practice in New Orleans until 1977. Federal judicial service Livaudais served as a United States magistrate judge for the Eastern District of Louisiana from 1977 to 1984. On June 19, 1984, Livaudais was nominated by President Ronald Reagan to a seat on the United States District Court for the Eastern District of Louisiana vacated by Judge Fred James Cassibry. Livaudais was confirm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bryan Wagner
James Bryan Wagner, known as Bryan Wagner (March 2, 1943 – July 29, 2018), was the first Republican since Reconstruction to have been elected to the New Orleans City Council. He filled a vacancy of an unexpired term in District A from May 1980 to April 1982 and a full term until 1986. Background Wagner's brother, Wiltz Wagner, Jr. (born July 7, 1939), of Fairhope, Alabama, is a Ph.D. professor and lung specialist at the University of South Alabama College of Medicine in Mobile. Wagner attended Isidore Newman School, New Orleans Academy, and Tulane University. He operated an insurance agency on Carondelet Street in New Orleans. In later years, Wagner became heavily involved in horse racing. He often spent summers in Del Mar, California, to be near the famed racetrack. Wagner won the 2009 National Handicapping Championship Tour, as it was then known, and qualified twelve times to the National Horseplayers Championship, during which he earned $101,000. He was part of the NHC ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Po' Boy
A po' boy (also po-boy, po boy derived from the non-rhotic southern accents often heard in the region, or poor boy) is a sandwich originally from Louisiana. It almost always consists of meat, which is usually roast beef or some sort of fried seafood such as shrimp, crawfish, fish, oysters or crab. The meat is served on New Orleans French bread, known for its crispy crust and fluffy center. Preparation A wide selection of fillings are traditional as long as the "po' boy bread" is used, with roast beef, baked ham, fried shrimp, fried crawfish, fried catfish, Louisiana hot sausage, French fries, fried chicken, alligator, duck, boudin, and rabbit listed among possible ingredients. "Po' boy bread" is a local style of French bread traditionally made with less flour and more water than a traditional baguette, yielding a wetter dough that produces a lighter and fluffier bread that is less chewy. The recipe was developed in the 1700s in the Gulf South because the humid climate was not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oysters Bedouin
Oyster is the common name for a number of different families of salt-water bivalve Bivalvia (), in previous centuries referred to as the Lamellibranchiata and Pelecypoda, is a class of marine and freshwater molluscs that have laterally compressed bodies enclosed by a shell consisting of two hinged parts. As a group, bival ... molluscs that live in Marine (ocean), marine or Brackish water, brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters are in the superfamily Ostreoidea. Some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. Some types of pearl oysters are harvested for the pearl produced within the Mantle (mollusc), mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects. Etymology The word ''oyster'' comes from Old French , and first appeared in English ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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