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Al Dente

The Passing of Paul Prudhomme, Creole and Cajun Chef Legend (1940-2015), Oct 8, 2015

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One of the first cookbooks I ever had was Louisiana Kitchen. I learned a lot from that book and would make the fat-laden dishes for special occasions. Making blackened redfish was always a challenge-- especially in terms of ventilation! I wish I had the chance to go to K-Pauls, but I did go to Commander's Palace for an over-the-top brunch once.

Anyway, sad to see him go.

He was a man who knew the meaning of "roulez bon temps!"

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