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Dining in New Orleans

For months since Liz died, I’ve wanted to do something to keep her memory alive.  Nothing is more “Pure Lizzie” than Refined Palate, her food blog.  So I’ve decided to keep it up on the web and occasionally write a post based on a meal or trip or both.

The post of my recent New Orleans trip is the first of what I hope will be irregular postings that she would approve of.

I hope readers enjoy.   I’m proud of her work and have such wonderful memories.


New Orleans Dec. 20-22.

Our friendship with Ron and Regina Keever dates back about  25 years to Liz meeting Regina in the beauty shop at the Intercontinental Hotel.   Liz was mentioning that we were dining at Bayona, one of the great restaurants in New Orleans, that night.   The beautician working on Liz pointed out Regina and told Liz that she was the owner of Bayona.

That lead to Ron and Regina joining us at Bayona that night—a great friendship was started.

Unfortunately, both Ron and Liz are gone.  Regina and I decided to get together to reminisce and enjoy the New Orleans dining scene which she knows so well and which I love.

The following report is for my December 20-22 visit.   We dined very well.   I’m delighted to share Lizzie style.

Bayona patio.jpgBayona Courtyard—Bayona is one of the older, consistently great restaurants in New Orleans.  Liz and I have always loved Susan Spicers’s cuisine and the owners Ron and Regina Keever.


Bayona menu.jpg

Bayona wine.jpgBayona menu—absolutely fabulous.  Unfortunately, I did not decide to do the blog post until after our dinner, but here’s what we had:

Rabbit Liver Pate—wonderful!

Veal Sweetbreads lemon caper sauce—a superb dish, light and clean.


IMG_3875.jpgRosedale menu—Susan’s other restaurant…a bit out of town—simple and relaxing.


Couchon de Lait, Poboy.jpgCochon de Lait Poboy—wow!  Absolutely fabulous flavor, special preparation of the pork–a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines.


Rosedale Gulf Fish Sandwich.jpgGrilled Gulf Fish [Mahi Mahi] sandwich—light and delicious…onion ring fabulous.


Susan Spicer with Regina.jpgSusan Spicer and Regina Keever-long time partners at Bayona and great friends.


Susan with John.jpgSusan with John—great friends.  Lizzie and I were at her wedding 15 years ago…


Justine menu.jpgDinner Saturday Dec. 21 at Justine…we were both too full from Rosedale.  We resolved to revise our eating plan next time.  Food was good, but other than 6 oysters just had part of a very good burger.


Justine with Robby Robinson .jpegRegina and me with wonderful Maitre’d Robby Robinson—a great NOLA character.  Looking forward to seeing him again, soon.


World War II museum coat check.jpgWWII Museum—a fabulous visit highlighted by a special exhibit on the trailing and capture of Adolph Eichman in Argentina…rest was good, that was special.  This is the coat check tag I got…figured 111 good luck.


Galitoire's logo.jpgGalatoire’s logo-a classic New Orleans restaurant for brunch/lunch on Sunday.  Regina knows everyone—so immediate seating-good table—great server.


crowd at Galitoires.jpgGalatoire’s Sunday Brunch scene—packed but I was with Regina—immediate seating, great table, great server, great food!


fish starter at Galitoires.jpgUnbelievable seafood selection…clockwise from top…fabulous crab meat, fried oysters, shrimp in remulade sauce—all classic NOLA—wow wow wow!!!


Trout mueniere Galitoires.jpgTrout meuniere—Regina had, I tasted—superb, perfect!


potatoes Galitoires.jpgBreakfast potatoes…classic New Orleans with potatoes and onions…great, but too much food.


Summary of dining in New Orleans:

You just can imagine how fabulous the cuisine and service are.  The place is full of life.  Restaurant people are truly proud of that they do and how they do it.  I felt like a local all the time.  Of course being with Regina, a well known restauranteur, made it easy.   We had a great time everywhere we went.

Some of the dishes were truly special—sweetbreads at Bayona, Cuchon de lait pork poboy at Rosedale, egg benedict and seafood appetizer at Galatoire’s –unbelievable, delicious and superb.

I look forward to going back soon.

It has been fun posting and thinking about how much Lizzie would have loved this trip with a great friend.  Thank you Regina.





screen shot 2019-01-24 at 12.16.50 pm

I will be back with lots of fun food & wine!

Latest news son is making great wine. Look for Boscoe wines on the lists of the best restaurants – think French Laundry.



John’s Chili

My husband John has become a great cook. After doing preps for Thanksgiving, John decided to make Chili from a recipe he found in labeled as Jeff’s Hot Dog Chili. It was superb – beautifully seasoned and cooked to perfection. It was the best food for watching the Steeler game – another passion of my husband.


  • 1 pound ground beef
  • 1/3 cup canned chicken stock
  • 1/2 cup (10 ounce ) can tomato sauce
  • 1/2 cup ketchup
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon onion powder
  • 1 dash Worcestershire sauce

Place ground beef in a large saucepan with canned chicken stock using 2 forks to break up the meat apart. Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder and Worcestershire sauce. Bring to a boil and cook over medium heat until the chili has thickened slightly and the beef is fully cooked, about 20 to 25 minutes. Don’t boil the whole time, the chili simmers once it has come to a boil.

Eat with hotdogs in a roll heaped with chili to taste.

If you like you can add diced onion and shredded sharp cheddar cheese to the chili and use it as a dip with frito scoops.

Absolutely delicious either way. My husband is a great cook.


The chili thickened.

Chili with onions and cheese.jpeg

The chili covered with cheese and diced onion.

Fishing With Dynamite, Manhattan Beach–Roving Report

Manhattan Beach has many good-excellent eateries.  FWD is a new 36 seat seafood gourmet house with a terrific chef, quality servers, top of the line tabletop and good glassware.  It might be termed a mini-Connie and Ted’s,

The chef spent some time a LA’s Providence and it shows.  The menu is adventurous and exciting. I’m ready to go back any time after Labor Day and traffic is reduced.

Oysters and Shrmp

This is a real winner. Oysters and shrimp starter

Coastal Organics heirloom Tomatoes

Coastal Organics Heirloom Tomatoes, watermelon, cucumber, ricotta, sherry vinegar, basil,mint

Cape Cod squash rolls with Rosemary butter

Cape Cod Squash /rolls–yum!!

Gloria's White Corn

Gloria’s white corn–great shared appetizer

Quinoa Salad

Quinoa salad

Cold Poached Sockeye Salmon

Poached Sockeye Salmon

Crab Benedict

Crab Benedict–good demonstration of kitchen prowess–right on!


Chef’s dessert treat-waffle with salty butter and maple syrup–yum!