Join Chef Scot Craig of Katie’s, Francesca, and Bienvenue, and Michael Osterfeld of the Osterfeld Agency on this weeks episode of esteemed New Orleans food critic and radio personality Tom Fitzmorris’s podcast. Chef Scot talks food in New Orleans and about his newest restaurant Bienvenue located in Harrahan, Louisiana.
Let’s spaghet something straight, not all pasta is equal. I thought for national pasta day we should look at a few of the standard types of pastas accompanied by some others and decide which is the best and worth your time. Keep in mind none of these kinds of pasta are bad, all of them are easily a 6/10 at least. However, some truly do shine and stick out from the rest. Heres our list and how they rank.
Have you heard of structural integrity? If not don’t feel bad neither has a penne. Most of the time penne is cooked just a little too long or not long enough. This leaves you with a noodle that’s a little too firm or one that gets soggy and breaks apart under the sauce and attacks from your fork. It’s not the worst noodle but on this list of frontrunners, it falls short.
6. Gomito (aka macaroni)
It’s macaroni. It goes great with cheese and sometimes a hot glue gun. All jokes aside though macaroni is a great choice for kids and when you need to make a lot of food for get-togethers or parties. Its a nice base that’s easy enough to build on and improve. Throw a few different cheeses in, maybe some bacon, and toss some bread crumbs on top and call it a masterpiece.
Fusilli is a fascinatingly average pasta. The thing that is has going for it is the fun nature of the twists and twirls. Overall its kind of like a less boring penne. I would dub fusilli as the strictly pasta salad noodle.
Like spaghetti but wider and more elliptical in shape, linguine is an okay pasta. It’s not bad but its also not great, nothing about it really stands out from the rest or have a wow factor that some of the ones higher on the list have (Im looking at you bucatini)
You wanna know the worst thing to happen to fettuccine? Alfredo sauce. Okay maybe not the worst thing, but it still isn’t great. This pasta has been plagued with almost exclusively being served with a white cream sauce. While yes technically thats not the noodles fault it still plays a factor here. I will say that fettuccine has the most potential of the noodles on our list because its not often that people get creative with this one.
Okay I get it, “spaghetti is the most normal of the noodles so it shouldn’t be this high on the list” you say. You’re wrong. Spaghetti isn’t “normal”, its classic. At least for those of us in the US that is. A majority of you probably grew up eating mostly spaghetti when it came to pasta. Its affordable, easy to cook, and great with any sauce. Its a blank canvas for almost all of the ingredients in your fridge and just asking to be experimented with.
It’s like spaghetti but cooler. It’s a medium thickness pasta that’s hollow on the inside. This allows for the sauce to fill up this space allowing each bite to have the perfect amount of flavor. You’re never left feeling like you had a bland bite. It manages to find a great balance between fun/exciting (maybe that’s just me who thinks its fun) and fancy. The thickness of the noodle makes it a great choice for heavier sauces thanks to the fact that you don’t lose the taste of the pasta under the other flavors, while also managing to be great with a nice olive oil-based sauce allowing the flavor of the noodle alone to take the lead.
P.S. We left out some of the superstars such as ravioli as we felt it had an unfair advantage and belonged in its own category
Our morning began at the office; checking emails, updating social calendars, and finalizing the details of a website build for a new client. Mike asked, “Hey, want to go check out Stanley this morning? I hear they’re a great breakfast spot.” My answer was, “Duh.” Because who doesn’t want to check out new breakfast spots? Especially one that situated right on the corner of Jackson Square caddy-corner to St. Louis Cathedral. We parked about two blocks away with no trouble, but if we had come a month earlier, we may have spent 15 minutes trying to find a spot. Upon arrival we were greeted at the front door and asked to be seated next to a window. Through the window we could see street artists, musicians, and tourists alike making their way through the square and into the quarter.
We waited about three minutes and were ready to order. Our waiter came over almost as soon as I had set my menu down and we ordered. I ordered the Breaux Bridge Benedict and Mike got the Eggs Benedict Poor Boy. We both ordered sides of the Creole Breakfast Potatoes. The Breaux Bridge Benedict was made of two thick pieces of French bread (likely Leidenheimer’s) topped with boudin, cheese, poached eggs, green onions, covered with hollandaise sauce and ham on the side. The Eggs Benedict Poor Boy is a po-boy with a breakfast twist. Slices of ham sit on top of toasted French bread with poached eggs, hollandaise sauce, and green onions. The Creole Breakfast Potatoes were to die for. They are a standard potato hash well seasoned with creole flavors and green onions mixed in for some extra flavor.
Enjoy Some Pictures:
Stanley was a phenomenal experience and some of the best breakfast food I have had in quite a while. I would highly recommend this place to any New Orleanian and especially to tourists looking to get a delicious start to their day. Thanks Stanley!
When asked for comment (across our only desk), Mike Osterfeld says, “That was a f*cking delicious breakfast.”
Stanley can be found at 547 St. Ann Street in the French Quarter. They are open 7am to 7pm every day.
The Osterfeld Agency is pleased to announce that it will be working with Dab’s as their marketing and public relations agency when it opens in the coming weeks.
Famed chef Duke Locicero will open the new restaurant in Metairie and as he put’s a new spin on some of his famous dishes from Cafe Giovanni in the Quarter.
“Chef Duke is a prolific name in the New Orleans restaurant business. As a food lover I am excited to see what he comes up with. As a marketer I am proud to be his official marketing partner.” Said Michael Osterfeld, President of The Osterfeld Agency.
Duke is excited to be coming home and the restaurant is slated to open in the next 2 weeks. Stay tuned for more exclusive content and check out the video below from the site “Featured” – where chef Duke is featured in a series of short interview clips about his new project.