Crawfish Bisque. Mmmmmmm…..


What better way to open crawfish season that with a great bisque.  Chef Jared Tees of 18 Steak is not only adding it to his menu, but he shared his secrets for making a great bisque… Hint:  it starts with a great roux, made with a “neutral” oil and “toasted” flour.  Hear the rest by clicking.

About author

Brian Haldane

Brian started in radio in late 2004 as a part-time board operator, but “made his bones” in the business a year later when Hurricane Katrina struck, catapulting him into a full time position covering both news and production of live broadcasts. Haldane was promoted to Program Director in 2008 and held that post until 2011 when he was recruited to help launch a new station. In 2011, Brian helped launch Talk 107.3 FM. He was the morning show co-host, and helped build the show and the station into a top 10 performer. From there, Brian has moved on to work in Inbound Marketing, where he strives to marry the worlds of traditional advertising w/ the marketing methods of tomorrow. He also hosts a number of podcasts, including The Red Bayou Show, which is featured here.

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