Jasper Williams of Sioux Falls, SD Anticipates Evolution of Cajun Cuisine

PHILADELPHIA, PA, October 17, 2012

A new article released by Forbes discusses big changes going on in restaurants throughout New Orleans. The city known for its world-class eateries is changing. Restaurants that previously only used to serve Cajun and Creole foods are expanding their menus thanks to other flavorful influences seeping into the area. Jasper Williams of Sioux Falls, SD supports this taste evolution.

The article states, "New Orleans is lingering on the edge of tradition and progression." Area chefs are adapting an entrepreneurial spirit as they add diversity and new flavors to their menus. Instead of serving the same dishes they had offered for years, they are now adding exciting twists. For example, diners can now experience Asian, Cuban, African, and German influences in their traditional meals.

Famed Chef Emeril Lagasse explains, "New Orleans has always been a serious food town, but within the past couple of years we've really seen an explosion of diverse flavor. Restaurant meals have expanded beyond traditional Cajun and Creole too."

The article discusses that New Orleans was once a city with thousands of restaurants but only one menu, which was somewhat surprising considering visitors' passion for food. Despite enthusiastic food lovers, the city used to lack the presence of real ethnic cuisine. However that is all changing as Vietnamese restaurants are beginning to spring up throughout the city. Diners can still enjoy their traditional po-boys, but they will also enjoy the new Vietnamese influence on these dishes.

Jasper Williams of Sioux Falls, SD is a passionate chef and lover of Cajun food. He supports the city's shifting food dynamic saying, "With the influx of new people and ideas comes innovation. The alteration of traditional Cajun recipes with new ideas and ingredients harvested from the area preserves the Cajun roots and provides mouth-watering excitement for connoisseurs from those locally to afar."

The article notes that the efforts to fill New Orleans's void in ethnic food are extensive. A group of local entrepreneurs have created a project called Dinner Lab, which puts on dinner parties featuring up-and-coming chefs from around the area. These chefs all specialize in ethnic food. The dinner parties occur in remote locations so as to create an atmosphere that is more like a vacation instead of a traditional "pop up" dining experience. Each party includes different features and flavors.

Brian Bordainick, co-founder of Dinner Lab, mentions, "There are so many talented chefs in the city who don't have the platform to serve the type of food they were trained to create. We want to introduce them to people in the city who care about experimenting with their meals and trying new foods."

ABOUT:

Jasper Williams of Sioux Falls, SD is an enthusiastic chef with a taste for Cajun food. After a trip to Shreveport, Louisiana, Williams begin experiencing with traditional Cajun fare such as jambalaya and gumbo. Though he is often busy caring for his two autistic children, Williams enjoys practicing his culinary talents whenever he has the opportunity.

Website: http://jasperwilliamssiouxfallssd.com/