Ojt Journal

Topics: Creole, Louisiana Creole people, Louisiana Creole cuisine Pages: 8 (2185 words) Published: March 17, 2013
Gumbo… A Taste of New Orleans, a casual dining restaurant that provides extra ordinary atmosphere of fun, quality food , best service and cleanliness. Fill your senses…with the authentic taste of Cajun and Creole cooking such as freshly caught seafood’s, tender and juicy steaks and ribs , a variety of pasta and pizza dishes and whole lot more. Hear the Dixieland jazz music and feel the vibrant energy of a Mardi Gras Celebration. The restaurant comfortable dining ambience add character to the place with the elegant interior of French Quarter , open kitchen , colorful beads and head dresses of staffs and not to mention the chants every time Gumbo and Jambalaya are being served.. Gumbo is a New Orleans restaurant in a family casual dining set up: it’s owned by Well-Loved Seafood Harvest Inc. It is a melting pot of different cultures from France, Italy, Spain, Caribbean and African descendant. It is conceptualized to introduce and bring New Orleans to Manila. The character of the restaurant is unique and ambience is different from other themed restaurant in the Philippines. The Cajun and Creole cooking is introduced and portion are hefty and meant for sharing. It is contemporary yet inviting and chic. The restaurant specialties are Seafood gumbo, Seafood Jambalaya, Bourbon-Style Ribs, Fish and Chips, New England clam chowder, the polenta crusted pizza and a lot more. There’s a wide array of menu choices from appetizer, soup, and salad, seafood, meat, pasta, pizza sandwiches and section solely for authentic Cajun Creole dishes and don’t forget to die for desserts. An exhibition kitchen is located right in the middle of the restaurant with green canopy and seafood well lit band. A. HISTORICAL BACKGROUND

The word Gumbo is derived from African word for okra, a pod like vegetable introduced by African slaves and often used to thicken the stew. It has an incomparably rich flavor and texture and derives from the cooking of French, Spanish, Indian, and African residents of the area. Gumbo has been called the greatest contribution of Louisiana Kitchens to American cuisine. When the first French settlers came to Louisiana , they brought their love for bouillabaisse, a highly seasoned fish stew. Having none of the usual ingredients necessary to make a typical French bouillabaisse , they substituted local ingredients. After about a century, with the Spanish, Africans, and natives of the region offering their contributions of food, the stew was no longer recognizable as bouillabaisse and became GUMBO. What started out as second best became better than the original. Today , gumbo is generally a southern U.S regional term for stew-like dishes with meat or seafood , tomatoes and sweet bell peppers, but more specifically it is a Creole dish, whose characteristics ingredients are okra and file powder. Cajun and Creole

Both the Creole and Cajuns take food as seriously as they take anything on earth, than Chinese. The latter greet people with “Have you eaten well today?” Creoles not only want to know what you have eaten, but what are you planning to eat for the remainder of the day as as for tomorrow. Then they will tell you what they will eat today and what’s on the menu for tomorrow. Creoles and Cajun eat to live. Their very existence is food, more food and still more. They are not greedy and certainly not selfish. They will gladly share a meal with you with the choicest morsels for your pleasure. They have adopted the Spanish “my house is your house” philosophy and are happy to make sure your stomach is full. Creaoles were rich planters. Their recipes from France or Spain, as did their chefs. By using classic French techniques with local foodstuffs, they created a whole cuisince, Creole cooking. The Acadians, later constructed to Cajun, were tough people used to living under hard conditions. They tended to serve strong country food prepared locally ingredients. It was pungent, peppery and practiced since it was...
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