#orleans

I live in Connecticut, but eventually I'd like to move back to New Orleans. I grew up there; the pace is a bit slower. Plus, I love crawfish and po'boys. ↗

— Harry Connick, Jr.

#bit #connecticut #eventually #grew #i

I've been all over the world. I love New York, I love Paris, San Francisco, so many places. But there's no place like New Orleans. It's got the best food. It's got the best music. It's got the best people. It's got the most fun stuff to do. ↗

— Harry Connick, Jr.

#best #food #francisco #fun #fun stuff

My dad was the district attorney of New Orleans for about 30 years. And when he opened his campaign headquarters back in the early '70s, when I was 5 years old, my mother wanted me to play the national anthem. And they got an upright piano on the back of a flatbed truck and I played it. ↗

— Harry Connick, Jr.

#anthem #attorney #back #campaign #dad

To get to New Orleans you don't pass through anywhere else. That geographical location, being aloof, lets it hold onto the ritual of its own pace more than other places that have to keep up with the progress. ↗

— Allen Toussaint

#anywhere #being #else #geographical #get

My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there. ↗

— Emeril Lagasse

#because #being #canadian #food #french

My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed. ↗

— Emeril Lagasse

#cookbooks #culinary #guess #huge #i

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food? ↗

— Emeril Lagasse

#change #changed #evolve #food #going

You can't vote that water out of the city of New Orleans. ↗

— Russel Honore

#new #new orleans #orleans #out #vote

The music is just so rich and part of the culture there. I suddenly felt like I needed to go on this mission to make sure we save New Orleans because - not that I can save anything - but it's so much part of what this country is, this whole mix of people coming together and doing this thing. ↗

— Harold Perrineau

#because #coming #country #culture #doing

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines. ↗

— Aaron Sanchez

#chef #contemporary #cuisines #developed #here