New Orleans: Chef Byron Bradley

I took a short trip to New Orleans this week for a board meeting of Son of a Saint.  I’ve been on the board a year and have witnessed the growth of the board and the staff. At present, 100 fatherless boys, ages 10-18, are being mentored and tutored, and are participating in a range of volunteer, recreational, and travel experiences. The organization has sent several young men to college.

I stayed with my friend Lauren, who has a cool new job as Executive Director of MiNO—Made in New Orleans.  It’s a nonprofit dedicated to assisting chefs—particularly women and minorities—in their educations and promoting the diverse foods of New Orleans.

She has a five-year-old son; so going out on a weeknight presents babysitting issues, so she offered to ask one of the chefs she works with to cook for us at her house.

When I arrived after a SOAS cocktail reception, the aromas greeted me outside. Chef Byron Bradley was already working hard, cooking up the menu.   A Louisiana native, Bradley served in the US Navy Special Forces in Panama. After his term ended, he said he wanted to follow his passion, which was cooking, partly inspired by growing up in a huge extended family. Food was always central to all family gatherings.

He blends Creole and Cajun cuisines, even when cooking for the Ursuline Academy, serving lunch to 700 kindergarten to 12th graders.

Here’s what he made for us:

Warm Mirliton Soup with Creole Shrimp, Chopped Scallions, and Crispy Shallots  (Mirlitons are a type of squash, popular in New Orleans)

Poulet Bradley: Herb Crusted Chicken Breasts with Tomato Fondue, Beer Braised Cabbage with Potatoes, Roasted Corn

And dessert:  Banana Berry Foster with Glazed Pecans served with Vanilla Ice Cream (another New Orleans creation)

All was delicious. I can’t wait to return for another in –home chef treat!

 

 

 

 

About cyclingrandma

I was a journalist (Danbury News-Times, Ct), before becoming a teacher, and continue to write for professional journals. I have written several study guides for Penguin Books and write for Education Update, a newspaper based in New York City. (www.educationupdate.com). I’ve interviewed many authors, college presidents, and scientists. I wrote “The Kentucky Derby’s Forgotten Jockeys” for Smithsonian Magazine's website, www.smithsonian.com. (April, 2009). Two essays have been published in book anthologies; one for Wisdom of Our Mothers, (Familia Books) and the other in “College Search and Parent Rescue: Essay for Parents by Parents of College-Going Students.” (St. Martin’s Press). I was a middle school Language Arts teacher for more than 10 years and have just completed a five year grant position under No Child Left Behind in Newark, NJ public schools. I have three children, two daughters-in law, and six grandchildren. I'm an avid cyclist, knitter, cook, and reader. I love theater, museums, and yoga.
This entry was posted in food, travel, Writing and tagged , , , , , . Bookmark the permalink.

1 Response to New Orleans: Chef Byron Bradley

  1. How fabulous! Your faces in the last photo say it all…

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s