Content about Chris Parsons

July 12, 2009
Soaking in flavor: Marinades add pizzazz, but not that much tenderness, to off-cuts
Inexpensive cuts of meat serve the dual purpose of helping restaurants manage their food costs...
October 19, 2008
Warming customers with cool new soups
The late-summer harvest brings a mix of sadness and excitement to Chris Parsons’ mood. The...
June 1, 2008
Shell game
In back of La Provence, a restaurant in Lacombe, La., across Lake Pontchartrain from New...
November 4, 2007
Agood catch
“I’ve just contracted a group of fishermen to get barracuda for me out of the...
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