What is your go to ingredient to use whenever possible?
Bologna. But I also use my homemade Creole Seasoning in eggs, soups, pastas and even dressings. And I know Sriracha is off the charts these days but it is so good in so many ways too.
There are so many food trends that come in and out, what is one that you hope goes away/stays?
Tall food can go away for good. I am also not so much a fan of the ” landscaped” food themed plates.
Who’s your culinary hero?
My Grandma. She would never believe it but she inspired me to eat, taste everything and not be afraid when the frog legs twitch a little while they are frying in her electric skillet!
Five seconds of fame for your restaurant(s), when someone ventures to your restaurant(s) what MUST they try right now?
The Braised Beef Brisket Grilled cheese is the most popular, but our breakfast tacos and Tortas can’t be beat.