Ambrozzia!

Chef Paul Prudhommes's 70th Birthday Party

2010-07-11T21:44:00.000-07:00

Original K-Paul's Staff members : Sandy Hansen, Dixie Marsella, Chef Paul Prudhomme, Carrie Lee Pierson Schwartz, Marcia Angelum, and Sally Sunseri share a smile at Chef Paul's 70th Birthday Party!

Happy Birthday Chef!

Chef Paul Prudhommes's 70th Birthday Party

2010-07-11T21:42:00.000-07:00

The original staff photo taken by Glad Bilby in the early days of K-Paul's Louisiana Kitchen

Chef Paul Prudhommes's 70th Birthday Party

2010-07-11T21:41:00.000-07:00

Carrie Lee Schwartz, Chef Leah Chase, Marcia Angelum and Chef Paul Prudhomme share a smile at Paul's 70th Birthday Party

Fresh Peach Crepes!

2010-06-20T17:22:00.000-07:00

Again, from Toad Hollow.. Father's Day brunch.

Toad Hollow Cafe Homemade Peach Ice Cream !!!

2010-06-08T22:22:00.000-07:00

Kobe Beef Mushroom Burger

2010-06-08T22:21:00.000-07:00

Toad Hollow Cafe Kobe Mushroom Burger!! Unbelievably delicious!

Ah! Beignets!

2010-06-08T22:19:00.000-07:00

Morning Call, Good anytime of day!

2010-06-08T22:17:00.000-07:00

Fried Shrimp Po Boy- Dressed

2010-05-28T11:28:00.000-07:00

Broiled Drum with Crawfish and Brabant Potatoes

2010-05-28T11:09:00.000-07:00

Grilled Oysters with Shrimp Bordelaise

2010-05-28T11:07:00.000-07:00

Amazing Fried Oyster Po Boy

2010-05-28T11:05:00.000-07:00

Delicious Drum topped with Oysters and Shrimp in Lemon and Butter

2010-05-28T11:04:00.000-07:00

My cousin H.J.'s Grooms cake

2009-04-23T13:22:00.001-07:00

Congrats Leah and H.J. !!

Welcome to Ambrozzia!

2008-01-09T20:48:00.000-08:00

Why the name Ambrozzia?? Well, one of my favorite things is ambrosia, made with fresh citrus slices and some times coconut. There are an infinite number of ways to fix ambrosia. My grandmother used orange and satsuma slices with fresh coconut- sometimes slightly browned in butter. She did not always use grapefuit. My Aunt Katie did like grapefruit, with brown sugar heated on it. no coconut. My grand father LOVED coconut! So holidays were a lot of hemming and hawing over who was going to make the Ambrosia and how and for who. My high school cafeteria made a version of Ambrosia that they called "Pineapple delight". We called it "Pineapple disgust", although just about everyone ate it anyway. It was Ambrosia made with canned pineapple chunks and mini marshmallows in a sweet foamy mixture of whipping cream. It was immortalized on page 4 of the novel Red Sky at Morning by Richard Bradford, a fellow alumni. It's good, but totally different from Grandma's carefully peeled grapefruit and orange segments. It was my Grandmother's hands that had carefully carefully selected each fruit for ripeness and sweetness, and carefully peeled back every slice and tasted each bowl, and prepared each batch with love for her family on special and even not so special occasions, it was the love and care that went into it that made it truly ambrosia. We often end our dinners with peeled citrus and usually it is grapefruit. I dedicate this site to all those who search for ambrosial delights and to all those to dedicate their lives to making them, especially my Grandmother...
Bon appetit!
-Carrie Lee Schwartz