NEW ORLEANS (WGNO)- Thanksgiving is on Chef Brian Landry‘s mind.
News with a Twist Reporter Kenny Lopez went to Borgne to hear Chef Landry’s Thanksgiving Tale.
“Turkeys are definitely the most ordered menu item of the day. Right behind turkey is our Black Drum A La Plancha with crab meat and pecans,” he said.
We all know that chefs like Brian are the ones who miraculously pull off elaborate Thanksgiving feasts, but a chef needs to eat too.
“My favorite Thanksgiving dish is to eat shrimp and mirliton. One of my aunts makes it every years. That’s the dish that I always go back for seconds and thirds of,” Chef Landry said.
Before he gets to prepping Borgne’s feasts, he says his Thanksgiving starts early with a family gathering of about 132 people.
“The fact that my kids are exposed to such a gathering makes it a great day”.
When he’s done eating, that’s when he makes sure his guests tummies are just as satisfied with his specialty seafood dishes, like this one which is favorite to make on Thanksgiving: The Black Drum A La Plancha.
“This is what my mom used to always make for us when we were kids, so I like to keep the tradition alive. The drum doesn’t make you sleepy like turkey, but the wine might,” Chef Landry said.
After the work day is done, Chef Landry and his staff at Borgne have a Thanksgiving pot-luck. Landry will cook the turkey.
Borgne is open on Thanksgiving Day from 11 a.m. to 8 p.m.
For a list of menu items, click HERE:
Borgne is located at 601 Loyola Avenue. Borgne is part of the John Besh Restaurant Group.
