New menus for Blue Bayou and Cafe Orleans

[RStar]

Originally Posted by Matterhorn Fan

When will they learn?

A portobello mushroom is a portobello mushroom. It's boring and meaty and can sometimes taste like dirt, regardless of whether it's served on black-eyed peas or corn & pepper couscous.

Vegetarians DO eat things besides mushrooms.

It seemed to me like the whole portobello thing had died down. I'm still sick of them, but I'm seeing fewer of them served as the sole veggie dish these days.

Stupid Blue Bayou. I love the atmosphere, and I hate their never-changing menu.

I'll let chef Chris know. He is a close personal freind, and use to be a chef at Club 33. I'm not a vegitarian, but I have noticed that portabello mushrooms are a meat replacement in many dishes. Perhaps that's what they thought when they made up the new Menu.

And the photos look like they have made at least a big improvement on presentation and the gormet quality. Now I just need to taste and experience it. I look forward to checking it out myself!

~Bob

[Matterhorn Fan]

Originally Posted by RStar

I'll let chef Chris know. He is a close personal freind, and use to be a chef at Club 33. I'm not a vegitarian, but I have noticed that portabello mushrooms are a meat replacement in many dishes. Perhaps that's what they thought when they made up the new Menu.

Wow, I sounded angry in the post you quoted.

I'm just tired of portobellos, is all. And really, if it's a meat replacement, why aren't they fixed in a more interesting manner than "atop couscous"? Meats get fun sauces, spices, fancy names, interesting side dishes. The poor portobello gets grilled and served. Then again, I'm seeing less of the "portobello burger" dishes on menus recently.


I was thinking about this couscous thing the other day, and I think that quinoa is the new couscous, like couscous was the new rice (seems to be trendy now). I hope that soon feta can be the new gorgonzola.

[RStar]

Originally Posted by Matterhorn Fan

Wow, I sounded angry in the post you quoted.

I'm just tired of portobellos, is all. And really, if it's a meat replacement, why aren't they fixed in a more interesting manner than "atop couscous"? Meats get fun sauces, spices, fancy names, interesting side dishes. The poor portobello gets grilled and served. Then again, I'm seeing less of the "portobello burger" dishes on menus recently.


I was thinking about this couscous thing the other day, and I think that quinoa is the new couscous, like couscous was the new rice (seems to be trendy now). I hope that soon feta can be the new gorgonzola.

Naw, you just sounded tired of Portabellas. Really, I'll talk to Chris, see what he has to say on the matter. The menu is set, but perhaps at a latter date they can experiment with something different. With interesting sauces too!