Two Southern Cuisines From a Northern Fan
From the NY Times
AT Drew’s Bayshore Bistro in Keyport, the chef and owner, Andrew Araneo, cooks the happy, brash dishes of Louisiana and the Carolina-Georgia coast: crab meunière, gumbo, shrimp and grits, crayfish, jambalaya and étouffée.
But Mr. Araneo, a 2010 James Beard Foundation semifinalist for best Mid-Atlantic chef, claims no bred-in-the-bone understanding of such fare. He grew up in Keyport and fell for roux by reading about it in the first cookbook he ever owned, “Chef Paul Prudhomme’s Louisiana Kitchen,” and by visiting New Orleans and Chapel Hill, N.C. (View Full Article)