They Tried To Throw Me Out Of My Own Restaurant Until The Chef Stepped In

dish: precise, angled, the sauce pooled just so. And there it was. My mother’s crawfish étouffée, refined and reimagined into something that had made a food critic use the word transcendent in print. The recipe Lorraine Carter née Guidry taught me on a Sunday afternoon in our Summerville kitchen when I was nine years old and she was still alive and continue reading …