ʻOno maikaʻi a ʻono maikaʻi. New Orleans.

Kupaianaha ka mea hiki i ka poʻe akamai me ka manaʻo maikaʻi ke hana e hoʻonui i ka hoʻokipa. I kekahi mau makahiki i hala aku nei, ua kūkākūkā ʻia ʻo New Orleans me ke kaumaha a me nā waimaka a me nā ʻaoʻao aloha. Ua noʻonoʻo mākou pehea e hiki ai i kēia mea hoʻokipa hoʻokipa ma mua loa ke kiʻi hou i kāna wāwae. Mai nā hana a ke Akua, i ka politika koʻikoʻi maikaʻi ʻole, me he mea lā e lilo ana ka nani o New Orleans i haʻawina moʻaukala no nā kālaiʻike. ʻO nā mea pena kiʻi kuke, ʻumeke, gourmands, a me nā oenophile e pono ai e lawe i kā lākou ʻono i kahi ʻē aʻe ... ʻaʻole he koho hou ʻo New Orleans.

ʻO ka mea pōmaikaʻi ʻaʻole i lohe ke kūlanakauhale nāna i kūkala iā "Let the Good Times Roll" i nā leo kanikau o ka poʻe kūwaho. Ua kiʻi ka poʻe ʻoihana a me nā alakaʻi politika iā lākou iho mai nā ʻōpala o Katrina a hoʻomohala i kahi kūlanakauhale waiwai nui e pīpī me nā meaʻai maikaʻi, nā waina maikaʻi, nā kūʻai maikaʻi, nā hale hōʻikeʻike hoihoi, a me kahi joie-de-vivre i mau i kou alo. Hauʻoli nā keiki e holo ana ma nā alanui a me nā lobbies hōkele; hauʻoli nā mākua; a holoholo hauʻoli nā ʻelemākule ma nā alanui, e paʻa ana nā lima, e honi ana i nā mea inu, a e pāʻina ana a kakahiaka.

ʻO kēia ʻelima i loko o kahi moʻolelo he nui, "My Take on New Orleans," e manaʻolana, e hopu i kekahi o ka hauʻoli e hoʻolilo iā New Orleans i kahi huakaʻi i koho ʻia ma ke koho ʻana a ʻaʻole ma ka manawa.

ʻOno maikaʻi a ʻono maikaʻi. New Orleans.

I kekahi manawa ʻaʻole hauʻoli ka poʻe gourmets i ka ʻai ʻana i nā hale ʻaina hōkele, a i kekahi manawa ʻoi aku ka maikaʻi o ka ʻai ʻana o ka hōkele, no ka mea ʻaʻohe pono e hoʻoikaika nui e hōʻea i ka manawa. He kaʻa ʻeleʻele a me ka hele wāwae pōkole… a aia nā hoʻomanaʻo no ka hana ʻana. I kekahi mau hihia, aia ka manaʻo i ka chef, aʻo nā mea ʻē aʻe e kau i ke kukui ma luna o ka meaʻai. Ma ka hihia o Criollo, he hale ʻaina hou e wehe ʻia ana ma ka Hotel Monteleone, ua hoʻohanohano ʻia ka meaʻai, a ua hana ia i nā uhi makasina.

Pehea ka hou o ka Criollo (Spanish for Creole)? Hou loa! Ua wehe ʻia ka hale ʻaina i ka lā 23 o Mei, 2012. ʻO ka ʻike o ka Chef de Cuisine, ʻo Joseph Maynard, a me ka Luna Hoʻokele, ʻo Randolph Buck, e lilo kēia i wahi "hele i" no ka ʻaina maikaʻi. Ua kapa ʻo Betsie Gambel o Gamble PR i ka papa kuhikuhi i hoʻoikaika ʻia ʻo "Louisiana Fusion."

Hele mai ʻo Chef Maynard i New Orleans ma o Florida kahi āna i aʻo ai ma ke Keʻena ʻOihana Kūʻai Hikina Hema ma St. Augustine. Ua pili pū ʻo ia me ka Hotel Delano ma Miami a me ka Asia de Cuba ma ka Hotel Mondrian o Miami.

E like me ka moʻomeheu ma New Orleans, pili ka meaʻai i nā huahana hou, nā mea kanu kūloko a me nā iʻa. Ua hoʻomohala nā mea kuke i nā mea "hōʻailona" e holo ana mai ka Gulf Shrimp, Blue Crab, a me ka ʻAvocado i lawelawe ʻia me kahi coulis tomato spicy a me ka ʻaila herb (e nānā i ke kiʻi) i Black Bay Oysters i hoʻopiha ʻia me Swiss chard a me Herbsaint, Angel Hair Tetrazzini, Artichokes, a Brie. ʻO ka cocktail i hōʻike ʻia e nā hale ʻaina he hui ʻia o New Orleans Cajun Spice Run, Agave Nectar, Club Soda, Fresh Lemons, a me nā lau mint.

ʻOi aku ka Europa i ka hoʻolālā ʻana o ka hale ʻaina ma mua o ka hapa nui o nā wahi ʻai o New Orleans. Me nā papahele limestone Farani, a me nā paia lāʻau-panele i hui pū ʻia me nā lole poni hohonu a me nā lole hina, nani a nani ke ʻano. No ka poʻe ʻaina ʻaʻole hoihoi i kekahi i kekahi a ke ʻimi nei i kahi mea hoʻohilahila, e noi i kahi papaʻaina ma kahi kokoke i ka lumi kuke ākea a nānā i ka hoʻomaʻamaʻa ʻana o nā chefs i kā lākou meaʻai meaʻai.