Friday, December 11, 2015
Forks & Corks. Improv On Koop Drive.
I stay at home to work today, with much to do. Mary Ann and I lunch at Forks and Corks, the new restaurant operated by Osman Rodas, the owner of Pardo's and Tchoupstix. (F&C took over the café that Tony Bosco ran for a few years in the Terra Bella micro-town, until he decided to return to his restaurant in Mandeville.)
Jan, the manager of Forks & Corks, tells us of brisk business every day this week except today. Today, we were one of only a few. Which is tough luck for the people who were dining elsewhere. This was the best of the four meals we've taken here during the past couple of months.
We begin with two spectacular dishes. Mary Ann has a savory cheesecake studded with crabmeat. The cheese part of it is whipped into a cloud which, when you take a bite, explodes with an unlikely crescento of flavor. The texture was unique and marvelous. I can't say I've eaten anything quite like this before.
But I do know the source of the inspiration. It's the superb skill and taste of Chef Marvin Tweedy, who has fluctuated back and forth among all of Osman's restaurants. (Marvin was the chef whose work made me give the five fleurs de lis to Pardo's.)
While MA and I shared that, here came a bowl (you can't get a cup here, even at the cup price) of turtle soup. I instinctively taste soups, then inevitably add a few shots of Tabasco. This serving needed not one drop more or less.
Now Mary Ann has blackened fish with a spinach salad. I like the sounds of the daily special, a sauteed chicken breast atop risotto with shrimp and a buttery sauce and haricots verts. Too much to finish, but it was still delicious as I arrived at the conclusion. This place intentionally attempts to remind us of restaurants like Galatoire's and Clancy's. It's not exactly the same, but has enough of that French-Creole spirit and flavor. This is very welcome on the North Shore, which has very few restaurants in that category.
I get back home in time to finish the NOMenu Daily, then fire up the radio show. We have a very busy day of callers again. Why? I wish I knew.
Tonight is NPAS's annual Christmas caroling on the Tammany Trace. This is where the parish puts forth its biggest show of Christmas lights, with rides and carnival food and other kid magnets. We brought our kids here every year until they grew out of it, but there are many kiddos to take their places.
This event last year was my first performance with NPAS. I did a solo then and another now. On both occasions, I improvised. Last year, I forgot parts of the song, but made up for it by passing candy canes around. This year, I started on the wrong note, and erred through two lines before I landed on the melody. But apparently it wasn't a total disaster, because most people said it sounded fine. But I know it was wrong, and that would drive me nuts for the next two days. The big show is Sunday.
Forks & Corks. Covington: 141 TerraBella Blvd. 985-273-3663.
We begin with two spectacular dishes. Mary Ann has a savory cheesecake studded with crabmeat. The cheese part of it is whipped into a cloud which, when you take a bite, explodes with an unlikely crescento of flavor. The texture was unique and marvelous. I can't say I've eaten anything quite like this before.
But I do know the source of the inspiration. It's the superb skill and taste of Chef Marvin Tweedy, who has fluctuated back and forth among all of Osman's restaurants. (Marvin was the chef whose work made me give the five fleurs de lis to Pardo's.)
While MA and I shared that, here came a bowl (you can't get a cup here, even at the cup price) of turtle soup. I instinctively taste soups, then inevitably add a few shots of Tabasco. This serving needed not one drop more or less.
Now Mary Ann has blackened fish with a spinach salad. I like the sounds of the daily special, a sauteed chicken breast atop risotto with shrimp and a buttery sauce and haricots verts. Too much to finish, but it was still delicious as I arrived at the conclusion. This place intentionally attempts to remind us of restaurants like Galatoire's and Clancy's. It's not exactly the same, but has enough of that French-Creole spirit and flavor. This is very welcome on the North Shore, which has very few restaurants in that category.
I get back home in time to finish the NOMenu Daily, then fire up the radio show. We have a very busy day of callers again. Why? I wish I knew.
Tonight is NPAS's annual Christmas caroling on the Tammany Trace. This is where the parish puts forth its biggest show of Christmas lights, with rides and carnival food and other kid magnets. We brought our kids here every year until they grew out of it, but there are many kiddos to take their places.
This event last year was my first performance with NPAS. I did a solo then and another now. On both occasions, I improvised. Last year, I forgot parts of the song, but made up for it by passing candy canes around. This year, I started on the wrong note, and erred through two lines before I landed on the melody. But apparently it wasn't a total disaster, because most people said it sounded fine. But I know it was wrong, and that would drive me nuts for the next two days. The big show is Sunday.
