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Eric Cook

@emcthecook

6.5K

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4491

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Executive Chef/Owner.
@grisgrisnola, refined Southern Cuisine.
@saintjohnnola, Haute Creole Cuisine, #centralbusinessdistrict

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Chef @emcthecook is joining this years judging lineup! From St. John to Gris Gris, he knows his way around some Cajun creole food and is ready to put these poboys to the test👌

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Hi Friends🥂 BOOKMARK | 💖👅 ⏰ IT

📍The Gatekeeper

The block is about to get hotter. @laspalmas.socialclub opened upstairs above @barutapas , Latin jazz and cocktails. @nightbloombar has the Junglebird crew pouring for a bar takeover. They go to different bars to takeover.

Emeril’s Vegas Delmonico is landing at the Fairmont. Daughter’s is taking the old Upperline room. Dom Zakuski hits the Marigny this month, and Mildred’s opens late fall.

Pour one out to the ones we lost 🥲

Chef Alfred will always be remembered. Photo taken in 2024. I am a photo hoarder I keep all photos. Who knows one day maybe I will have a million dollar media company.

Move fast: The Crustacean Club extended the $48 oyster bar spread through Sept 20. Oysters, fries, caviar, a martini. Sit at the bar, not a table. 🦪
The one to gatekeep: Chef Yoshi Okai is breaking down a whole bluefin at Kira Omakase. Sept 13 only, 6:45 PM.

The one to gatekeep: Chef Yoshi Okai is breaking down a whole bluefin at Kira Omakase. Sept 13 only, 6:45 PM, 20 seats. It’s buried on the Experiences tab. You have to know to look. 🍣

Got my eye on @_amandaperdomo the dessert I can’t stop thinking about: the olive oil layer cake @dolfys_nola , blueberry and manchego. A cheese course pretending to be dessert. 🍰
Full issue at gatekeepingneworleans.com. Subscribe on Substack. 🥂
#GatekeepingNewOrleans #TasteKeeping #NOLAeats #NewOrleans #504

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A look at what we’ve got left (plus more!) at 1800 Magazine! We’re here until 6 pm, first come first serve and make your best offer! 🤘🏻

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TOMORROW (8/19), INDUSTRY FRIENDS! Come by the restaurant and make your best offer! 11 am - 5pm!

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It’s always such a delightful every year to go eat @emcthecook recipes at @brightstar1907. I think this was our 6th year in a row to attend and we always leave with a smile. We brought the grandparents peanut pie home to enjoy for watching the baby.

The double cut pork chop featured a blueberry au jus that gave this southern meal entree gave this nice summer twist that we were talking about the whole way home.

#tasteofneworleans #brightstar #bhameats #alabamaeats #porkchops

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Celebrated our 39th anniversary ❤️with a delicious dinner by New Orleans Chef Eric Cook who gifted me with his wonderful cookbook! 👩🏻‍🍳 Can’t wait to read it cover to cover!!

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In 1989, The Bright Star in Bessemer partnered with Commander’s Palace in New Orleans to bring A Taste of New Orleans to Alabama. Chef Jamie Shannon was the first executive chef from Commander’s Palace to make the trip. In the ensuing years, he was followed by Jared Tees, Tory McPhail, Thomas Robey, Eric Cook, and Bradley Marshall. The first year we went was in 2013, right after Sherri, Lu and I started Three Friends and a Fork. Mr. Jimmy Koikos was still alive and we had a great time with him, Chef Tory McPhail and our giant fork. Life got busy and we missed a decade before returning in 2024. The Bright Star was still shining, but Mr. Jimmy was no longer with us. His partner and brother, Mr. Nicky Koikos continued to carry the torch, and Chef Eric Cook was the visiting chef. For the last 3 years, we have loved Chef Cook’s inspired Cajun and Creole cuisine, as well as the Chef’s wonderful personality. His latest endeavor is a new restaurant which will be in a multi-use complex currently being built in Gulfport, MS. It will be called Channel South and will include apartments, a hotel, event spaces, parking and the Chef’s new restaurant. It is going to be a great boost to the economy of Gulfport and we can’t wait to see it. This year, in addition to hearing all about Chef Eric’s plans, we were delighted to have Mr. Nicky as our server! How many times do you have a Southern Foodways Alliance Lifetime Achievement Award winner to take your orders?? Our food was spectacular, as always. We were amazed that a pork chop could be so melt in your mouth tender. It was as tender as the Greek Tenderloin. The snapper was Bright Star perfection, the oysters and pork belly covered with tomato jam were inspired genius and the Chilton County peaches, macerated and served over a tender biscuit were the best way to end our meal. Our cocktails of blackberry, rum and ginger ale were sugary cold thirst quenchers. Here’s to 119 years of Bright Star sparkle and at least 119 more! 🥂🌟

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Thank you @emcthecook ! We are incredibly grateful and honored for your years of support 🩵 We can’t wait to see what you do in this next chapter!

Eric and Robyn Cook have been incredible stewards of the New Orleans community. Please join us in thanking them for all they have done for us and so many other nonprofits! (Gris Gris may have cooked its last meal for now but you can still support and try out the recipes by grabbing Eric’s amazing cookbook, Modern Creole!)

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Last night was the final night of service at @grisgrisnola. I met with @emcthecook eight years ago for the first time, a few months before Gris-Gris opened, upstairs in the middle of the construction at a small fold out table. We didn’t know each other, but he decided to put his trust in me with the PR for his new restaurant…one of my first clients after going out on my own (and my longest client at 8 years)…and I’m forever thankful.

It’s not often that a client puts full and complete faith in your abilities, and Eric did that from the start. He never doubted me. I saw his passion and he saw mine, and as a result, we soared. We successfully opened two restaurants, launched a best-selling cookbook and so much more. So many good memories, some hard times, and now some devastatingly sad ones.

Eric, @sodacook and the entire staff at GG have become family. It’s been a long few weeks of mourning together with lots of tears (lots lol), hard days and long hours, but we’ve made it to the end. And last night’s final service was the perfect way to put a bow on this magical, gem of a concept. Gris-Gris will always be remembered by the city of New Orleans and SO far beyond as an institution, run by an incredible, badass chef and human, and it’s been a true honor to have been given the opportunity to share this story with the world.

We had a wild ride, Cook. I know our work together isn’t done 🥹🤘🏻

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The end of an era. Our final night was one we’ll never forget. THANK YOU 🤘🏻

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“Catch & Cook” is up for bid! 6 person chartered fishing experience with Bayou Charters and Chef Eric Cook followed by dinner for 12 people where Chef will prepare the days catch!!!

https://www.gulfbank.com/auction?id=22006

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Per usual, we are on a getaway, and I cannot sleep lol We heard our favorite restaurant in New Orleans was closing, so we had to eat there one last time. It did not disappoint. Nola never does 💜💛💚 (Part deux)

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