Chef Michael Reese II
A little lagniappe
(Cajun for something extra!)
about our Chef!
Chef Michael Reese is a New Orleanian through and through. Born in New Orleans on Mardi Gras day, on the parade route, Chef Reese reflects the culture of his Creole heritage in everything he does.
Chef Michael
traces his cooking secrets back through many generations of Louisianians.
Legend holds that Michael's great-great-grandmother learned the original
recipes he uses 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.
Chef Michel was Former Executive Chef and New Orleans Guest Chef for Galante Vineyards in Carmel, California, Tujaque's in New Orleans, PJ's Oyster Bed in San Francisco, Fresca Restaurants, also in San Francisco, and Puerto 27 in Pacific, California.
Born and raised in New Orleans, Michael attended Louisiana State University and Tulane University at New Orleans. He received honorable discharge from the United States Marine Corps, Helicopter SQ. HMM-767.
Former contributing editor for Guns & Ammo Magazine, Los Angeles. Michael also writes or has written for San Francisco Magazine; Gun Report; Oceans; Oil and Gas Journal; Living; Civil War Times Illustrated; National Diver; and Louisiana Conservationist. He has authored the books U.S. Test Trials - 1900 Luger, Luger Tips, Collector's Guide to Luger Values, A Travel Letter 1871 - The Yosemite and Napa Valleys and The Civil War reference work - Autographs of the Confederacy.
Michael is an underwater photographer, and many of slides have won awards at International Film Festivals. He worked with Jacques Cousteau for several years. During the Bicentennial in 1976, he was hired by the State Department to be Benjamin Franklin at events! He is also an avid collector of Americana documents, signed photographs of famous people, firearms, and Civil War militaria.
And he is the founder of Maison Louisianne Creole Products!
Catering, by Chef Michael
In the greater San Francisco Bay Area, for your own Louisiana Mardi Gras event, Chef Michael will prepare for you his famous "Swamp & Alligator Show".
It features Zydeco music and a "Throwdown" of boiled shrimp, potatoes, corn, sausage, onions and our Creole Spices and dips.
This
is presented on long tables covered with New Orleans Times-Picayune
newspapers and lots of Mardi Gras beads to "Pass a Good Time".
This is an outside event - a classic stand-up peel and eat.
The boil is prepared on site. If desired, we can include our special display boat, filled with ice and oysters on the half-shell.