One of my favorite things about eating in New Orleans is all the local pride found on each plate.  At brunch on Sunday, I ordered a crab salad that was beautifully garnished with paper thin slices of fried sweet potatoes, Lousiana citrus segments and spring pea shoots.  Several of the ingredients in the dish were sourced from area, down to the Blue Plate mayonnaise used to dress the salad.

Filed Under: Food Talk