Frank Brigtsen, chef and owner of New Orleans restaurant Brigtsen’s, is currently social distancing at home during the coronavirus pandemic. But that hasn’t kept him out of the kitchen, and he’s just released a “Stay-At-Home” spring cookbook with 19 recipes. It costs $25 and can be bought directly from Brigtsen’s website.
“This collection of recipes reflects my personal taste and the way I’ve been cooking at home. It contains some standards from Brigtsen’s, like the ever-popular Caesar Salad and Veal Parmesan, as well as new favorites from this stay-at-home phase, like the Succotash and Thai Vegetable Curry. There are two kinds of Étouffée, a Vegan, Gluten-Free Gumbo, and three fabulous sweet treats to enjoy, including my made-from-scratch Banana Pudding with Vanilla Wafers,” says Frank, who was the 100th stranger I met for dinner back in September 2017.
Meanwhile, the James Beard Foundation Awards announced on May 4 that Brigtsen’s is one of five finalist restaurants in the 2020 Outstanding Hospitality category. This award is for “A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.”