From crawfish boils to shrimp and grits, jambalaya and gumbo, Nola’s chefs are sourcing locally for the seafood menu. Read more.
About the Author: Amelia Levin
Amelia Levin is a Chicago-based food writer and magazine editor, cookbook author and certified chef who writes about food, foodservice and the restaurant industry. Her work has appeared in a variety of magazines and newspapers as well as online.
