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. Michael cooks up his famous Louisiana fare at two restaurants in San Francisco. Every Wednesdays you can find him at Fresca at 737 Irving Street, and on Thursdays, at the new Puerto 27 in Pacifica (525 Crespi Drive, Hwy 1, Pacifica CA).
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. Galante Vineyard events book up fast, and Chef Reese's Creole Cuisine is always favorably reviewed 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. Hire him for your next soirée, small or large. Bon Temps!!For information on current winery events, contact Galante Vineyards!
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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