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!

 

 

 

 

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1 Response to New Orleans: Chef Byron Bradley

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

    Like

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