Printer-friendly version

There’s a lot of love and care in good Southern cooking and Chef Danny Trace brings that to every dish at Café Adelaide in New Orleans. Danny grew up just outside New Orleans and cites his father and grandfather as two of the most influential figures in his cooking. Crabbing, crawfishing, hunting and fishing were also a big part of life in Louisiana and Danny spent many hours outdoors until he left to pursue his passion at Johnson & Wales University. After graduation in 1995, he was fortunate to secure his externship at Commander’s Palace, the acclaimed culinary landmark owned by New Orleans restaurant royalty, the Brennan family! Over the next ten years, Danny developed his cooking style inside the Commander’s Palace kitchen and is still with the Brennan family today, desspite all that hurricane Katrina did to pry them apart. On Thanksgiving Day, 2005, Danny helped the Brennan’s re-open Café Adelaide as their Executive Chef. Co-owner Ti Adelaide Martin maintains that Danny’s talent and passion for cooking comes screaming through on every plate. Let’s take a look at some southern inspiration and Executive Chef, Danny Trace.

Recipes:
Lacquered Duck and Stuffed Quail
Shrimp & Tasso Corndog and Grilled Snapper
Tuna and Shrimp