Guy Harvey Magazine

SUM 2018

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

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Page 73 of 83

74 | HOMETOWN HERO More than 20 years later, Geordie Brower, a fourth-generation member of the first family of fine Creole cuisine, recalls this memory with a twinkle in his eye. The wealth of restaurant knowledge Geordie amassed from childhood through adulthood rivals those nearly twice his age. And, even though he's not quite 30, he's deeply aware of the family's legacy of entertaining presidents, famous musicians, actors, countless visitors and generations of New Orleanians. The education from growing up in this legendary family doesn't stop at the four walls of the restaurant. Geordie's journey first took him to Denver to study at Johnson and Wales, where he trained under James Beard and award-winning Chef Jennifer Jasinski. After graduating with his culinary degree, he headed east to New York City to diversify his training, first with David Waltuck at élan and later as a butcher at the popular meat haven Cannibal. He returned to New Orleans to focus on front-of-house operations and worked as a manager in multiple of his family's 15 restaurants. This strong amalgamation of training earned him Zagat's 30 Under 30 for New Orleans' Culinary Industry. Today, you're most likely to find Geordie dreaming up new dish ideas in any one of the kitchens in the Dickie Brennan & Co. family: Dickie Brennan's Steakhouse, Palace Café, Bourbon House or Tableau. "Growing up in South Louisiana, I've always been spoiled by the sheer volume of choices I have when it comes to fresh, local ingredients," Geordie said. "My early methods involved traditional French styles and lots of butter. Then I married Sally, a health conscious pescatarian. She has had a huge influence on how I cook today. I would say that I've gone from heavy and flavorful to light and bright. "I love spending time out on the bayou, so I really wanted to share a recipe that I make frequently using leftovers from a shrimp boil. This shrimp salad makes a perfect lunch for a day out on a boat fishing. The second recipe for salt baked redfish is a fun technique to use on your fresh catch. It's the winning combination of easy and sophisticated." BY GHM STAFF Chef Geordie Brower continues the Brennan family tradition of Creole culinary success MEET THE CHEF Circa 1995: It's Sunday morning and the streets of New Orleans are quiet, but there's a roar in the kitchen at Commander's Palace. Line cooks and chefs are singing in perfect harmony with their instruments of choice—pots and pans. Dick Brennan, as is his tradition, tastes each soup simmering for that day's service. This Sunday, his seven-year-old grandson Geordie follows closely, eyes wide, as his grandfather introduces him to his rituals preparing for a New Orleans' tradition—Jazz Brunch.

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