WGNO

Restaurant Week New Orleans with Bayona and Mondo

Carly Nason

Restaurant Week New Orleans

“In New Orleans, we live to eat; it’s part of who we are. The culinary industry is a cornerstone of the city’s identity and should be embraced by locals, as they play a vital role in supporting our restaurants, the culinary talent behind them and celebrating the way of life for which New Orleans is widely known. Restaurant Week New Orleans seeks to keep all of the city’s restaurants top-of-mind with consumers while also building an emotional connection with the local food-loving community. The result, a larger number of locals dining out more often and fueling the movement through referrals and word-of-mouth to increase patronage across every type of restaurant.” – coolinaryneworleans.com

Click here for more information about Restaurant Week New Orleans.

Click here for more information about the Louisiana Restaurant Association.

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Salmon or Tuna Poke

(serves 4)

Ingredients:

Instructions:

Place raw fish in a stainless steel or ceramic bowl and stir in all other ingredients, according to taste.  This is just a guideline.

I like to serve this with sesame-sprinkled fried wontons (brush with egg white first to make the seeds stick, then fry), but it can be served with rice, salad greens or toasted nori.  Traditional Hawaiian Poke uses the sweet Maui onion, but you can substitute Vidalia or even shaved red onion, or leave it out altogether.   Once you get the basic seasoning how you like it, the possibilities are endless, but sometimes it’s best to just keep it simple!

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Bayona

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Mondo