A little lagniappe (Cajun for something extra!) about Chef Michael Reese II. Chef Reese traces his cooking secrets back through many generations of Louisiannians. Legend holds that Michael's great-great-grandmother learned the original recipes from the daughter of a plantation cook in the 1850's.
``Being born on Mardi Gras Day in New Orleans gives me an excuse for partying," says Michael. Indeed, two nights a week*, Chef Reese can be found turning PJ's Oyster Bed, a renowned San Francisco seafood restaurant into "Bayou By The Bay."
Chef Reese cooks up such delicacies as alligator, popcorn shrimp, gumbo, jambalaya, remoulade, and "All - You - Can - Eat" crawfish, using his special Creole Mustard, Shut-My-Mouth Spices, and his award winning Shut-My-Mouth Pepper Sauce. PJ's books up weeks in advance for "Bayou By The Bay", and the foods always receives favorably reviews by critics and customers alike.
Come see Chef Michael Reese II in action and taste some de-li-cious foods! Or, better yet, order some delicious Maison Louisianne Creole Products, and find out for yourself why his Creole Shut-My-Mouth Pepper Sauce has been rated the Best Louisiana Style Pepper Sauce in the country!
Chef Reese can also do all your Louisiana/Mardi Gras catering. HIs famous `Swamp and Alligator' show features music and New Orleans food. Try him for your next soirée, small or large. Bon Temps!!
* Wednsedays, and Thursdays, at PJ's Oyster Bed "Bayou By The Bay", on 9th and Irving, in San Francisco, of course!
Ask The Chef!
Need a Creole Recipe? Have a Creole cooking question?
Then you can...
...just email him your question, and he will be happy to respond!
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