Chef Brian Landry’s Culinary Creations at Pontchartrain Hotel

In the heart of New Orleans at the Pontchartrain Hotel, Chef Brian Landry prepares a grilled pompano dish with a distinct broken romesco sauce, drawing inspiration from Spanish influences. This dish is featured in the cookbook Rhythm & Roux, showcasing the symbiotic relationship between music and cuisine in New Orleans.

Bayou Bar: A Hub for Music and Culinary Excellence

Located within the Pontchartrain Hotel, Bayou Bar offers more than just food. It is a venue where music and gastronomy intertwine seamlessly. Bassist Peter Harris leads a jazz ensemble here, enriching evenings with captivating performances alongside Landry’s seasonal menu.

Landry discusses the unique experience at Bayou Bar, where renowned musicians such as Harris perform in a setting that feels intimate and vibrant. He describes the musical performances as feeling like a private concert amidst dining, adding an unforgettable atmosphere to the establishment.

Historical Significance of Pontchartrain Hotel

The Pontchartrain Hotel is steeped in history, having hosted illustrious guests like Truman Capote, Frank Sinatra, and Tennessee Williams during the era he penned A Streetcar Named Desire. Additionally, the hotel was where, in 1966, the inception of New Orleans’ professional football team, the Saints, was announced.

The Introduction of Music to Bayou Bar

Chef Landry began overseeing the culinary offerings at Pontchartrain Hotel in 2016, expanding the hotel’s dining experiences by incorporating music. With minimal musical acts initially, Landry enlisted friend and bassist Peter Harris to lead as Bayou Bar’s music director.

Reflecting on their friendship, Landry says they have been friends since the fifth grade and share a deep connection to New Orleans. This bond led to their collaborative cookbook Rhythm & Roux, celebrating the vibrant culinary and musical culture.

Exploring Rhythm & Roux Cookbook

Landry and Harris honor the culinary diversity of New Orleans in their cookbook, which features various recipes influenced by global cuisines. Some include crab croquetas and dishes like black-eyed pea rice salad, infused with cultural heritage.

The cookbook also includes contributions from musicians who frequent Bayou Bar, such as drummer Herlin Riley and saxophonist Branford Marsalis, reflecting the rich musical traditions in each recipe.

Grilled Pompano and Other Culinary Offerings

At the heart of Landry’s culinary philosophy is the celebration of cultural influences in Creole cuisine. The pompano dish highlights Spanish culinary traditions, served with a broken romesco sauce featuring nuts, garlic, peppers, and tomatoes.

Camaraderie and Culinary Magic at Bayou Bar

The musicians share the same camaraderie as seen in the kitchen. During breaks between sets, they partake in communal meals, discussing music and more. This connection mirrors the essence of the culinary experiences and musical synergy in the establishment.

The menu items, including pompano and beet salad, encapsulate the cultural and gastronomic richness fostered at Bayou Bar. The collaboration between Landry and Harris ensures a harmonious blend of music and flavors.

Grilled Pompano with Broken Romesco Recipe

Broken Romesco Ingredients:

• 1 cup blanched hazelnuts
• 1 cup Marcona almonds
• 3 tablespoons shallots, minced
• 1 tablespoon garlic, minced
• ½ teaspoon chili flakes
• ½ cup sherry vinegar
• 1 cup piquillo peppers, chopped
• 2 teaspoons kosher salt
• 1 teaspoon sugar
• 1 ½ cups extra virgin olive oil
• 2 cups cherry tomatoes, halved
• 3 tablespoons Italian parsley, torn

Pompano Ingredients:

• 6 pompano fillets, skin-on
• Kosher salt and freshly ground black pepper
• 1 ½ cups homemade croutons

Preparation:

1. Toast hazelnuts and almonds in a 400°F oven for 6 to 8 minutes. Cool and chop.
2. Sweat shallots, garlic, and chili flakes in a saucepan.
3. Add sherry vinegar, piquillo peppers, salt, and sugar. Simmer.
4. Add olive oil, tomatoes, and parsley. Remove from heat.
5. Add toasted nuts. Stir to coat.
6. Season fish, grill creating cross-hatch marks.
7. Toss croutons with romesco, serve fish topped with romesco.