Three things you didn’t know about K-Paul’s

NEW ORLEANS (WGNO) - It's COOLinary month, which means lunch under $20 and dinner under $39 at over 70 great restaurants around town. Did you know these facts about K-Paul's Lousiana Kitchen?

1. Back in the day, K-Paul's was known for their  community seating.

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In the restaurant's early years, they could only seat 62 guests, but there were always several hundred people waiting to dine. They encouraged guests to share a table with other waiting diners to accommodate as many hungry patrons as possible. Since their renovations, they now offer appropriate seating for each party. "We are often surprised by diehard K-Paul’s fans who remember community seating and still request it! We can only graciously oblige."

 

2. Have you had blackened food from its birthplace?

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Chef Paul Prudhomme invented the blackening process!

3. Chef Paul Miller is a busy man!

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According to the restaurant staff, Chef Miller heads the catering division of K-Paul’s, ensuring excellence in the private caterings, group cooking demonstrations and seminars hosted on and off-site by the restaurant. In addition to his responsibilities at K-Paul’s, Miller works closely with Chef Prudhomme as a food manufacturer consultant, exploring new innovations in the culinary arena, and serving as a culinary advisor to companies in Portland, Los Angeles and Japan. Chef Miller also initiated the K-Paul’s smoked meat facility that distributes premium sausage products throughout the United States.

Although he has made numerous television appearances both locally and nationally, one of Chef Miller’s proudest accomplishments is the role he has played in the training of many visiting chefs who travel to New Orleans to learn about the region’s spices, flavor profiles and unique cooking culture.

Chef Miller is active in civic and community projects, lending support to organizations including Meals-on-Wheels, Cystic Fibrosis Association, Big Brother/Big Sisters, Boy’s Hope, Make-A-Wish Foundation, Shriner’s Hospital and Easter Seals. He is the former president of the French Quarter Business Association, an office he held for two years and is a member of the American Culinary Foundation.

 

Check out K-Paul's Menu for Coolinary New Orleans:

Dinner

Appetizer
choice of

Gumbo
Pan-Braised Chicken and Andouille Sausage, Smothered Onions, Bell Peppers and Celery, Cooked in a Chicken Broth and a Dark Roux. Served with Rice

Turtle Soup
Ground Turtle Meat and Beef Tenderloin with the “Holy Trinity” (Onions, Bell Peppers and Celery), Tomatoes and Seasonings, Simmered in a Beef and Chicken Stock. Finished with Fresh Spinach, Parsley, Chopped Hard Boiled Eggs and Dry Sherry

House Salad
Fresh Mixed Greens Served with Your Choice of One of Our Wonderful Homemade Dressings – Green Onion, Rich Danish Blue Cheese, or Pesto Vinaigrette

Fried Green Tomatoes
Green Tomatoes Seasoned and Dipped in Corn Meal Batter, Deep-Fried and Layered with Sautéed, Fresh Louisiana Shrimp in a Chipotle Remoulade Sauce

Entrée
choice of

Blackened Louisiana Drum
Fresh Louisiana Drum Seasoned, Blackened in a Cast Iron Skillet and Topped with Fresh Louisiana Fried Shrimp and Chipotle Compound Butter. Served with Potatoes and Veggies

Blackened Stuffed Pork Chop Marchand de Vin
Tender Pork Chop Stuffed with Ricotta, Asiago, Mozzarella and Cacciocavello Cheese and Fresh Basil, Blackened Medium Well to Well to Insure Cheeses are Completely Melted and Served with a Marchand de Vin Sauce of Prosciutto, Red Wine and Mushrooms. Served with a Stuffed Potato and Veggies

Classic Shrimp Etouffèe
A Classic of Fresh Louisiana Shrimp Smothered in a Brown Gravy Made with Rich Seafood Stock, Dark Roux, the “Holy Trinity” (Onions, Bell Peppers and Celery), Garlic and Seasonings and Served with Rice and Veggies

Blackened Ribeye with BGB
Tender, 8 oz Aged Ribeye, Seasoned, Blackened in a Cast Iron Skillet and Served with Browned Garlic Butter, Potatoes, Veggies and Horseradish Sauce

Dessert
choice of

Bread Pudding
A New Orleans Tradition. A Mixture of Our Homemade Muffins and Yeast Rolls Soaked in a Rich Egg Cream, Then Baked with Raisins and Pecans to Create a Moist Pudding with Nutmeg and Vanilla Flavors of Cinnamon. Served with a Hard Sauce

Sweet Potato Pecan Pie
A Layer of Creamy Sweet Potato Filling, Topped with Roasted Pecans and Served with Chantilly Cream

$38.95