Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Entries from March 2022

Rabbit au Poivre

March 8th, 2022 · Comments Off on Rabbit au Poivre

Rabbit was a regular special menu item at the Columns Hotel, I worked there under Chef Chris Canan and Sous Chef Bryan Coates. Crickhollow Farm out of Jayess, MS would deliver whole rabbits along with fresh herbs and edible flowers on a weekly basis. This was around the years 1986-1988, and way before the farm […]

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Tags: Recipes