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    Coolinary 2024: BABs

    By Amy Russo,

    2024-08-22

    NEW ORLEANS ( WGNO ) — When you think about eating a fish, you typically eat the filet. At BABs, they don’t waste any part of the fish.

    Fried snapper collars are on their Coolinary menu, plus a whole lot more.

    BABs Nola is located in the Bywater off Chartres Street. Nina Compton is the chef and owner.

    For Coolinary, her restaurant will feature a three-course dinner special. She made a few for WGNO.

    “The first course is going to be our crispy snapper collar with a seafood brodo,” said Chef Nina. “For the entree, we have our version of the chicken saltimbocca, which is this beautiful pan-fried chicken breast that we simmer with a little bit of Italian spices. So we have basil, parsley, rosemary and the breading. Then we have some beautiful braised cabbage that is cooked in the chicken fat itself. Then we have a beautiful red wine sheet with prosciutto and sage.”

    • https://img.particlenews.com/image.php?url=3vtHwc_0v6fR1BZ00
    • https://img.particlenews.com/image.php?url=1JFR6L_0v6fR1BZ00
    • https://img.particlenews.com/image.php?url=3u6uAu_0v6fR1BZ00
    • https://img.particlenews.com/image.php?url=22iqkM_0v6fR1BZ00

    For dessert, Chef Nina featured a coconut panna cotta with stewed blueberries, bruleed figs and toasted hazelnut biscotti.

    She says her favorite dish on the Coolinary menu is the snapper collars.

    “I treat them like a chicken wing where you pick them with your fingers and you really get messy with it and have fun. I think that’s definitely the showstopper for the menu,” said Chef Nina.

    “We’re really showcasing the influences of Italy that’s in New Orleans and my take of it, a neighborhood restaurant. It’s meant to be cozy, fun, you know, have a date night or just come have a bowl of spaghetti and a beautiful glass of red wine. It’s just really meant to be casual and enjoy and come as yourself.” That was Chef Nina on how she describes the restaurant.

    “It’s a very inventive, beautiful flavors showcase all throughout the menu and really just think outside of the box,” said Chef. “So try the snapper collars and try the panna cotta and definitely get that chicken.”

    https://img.particlenews.com/image.php?url=1pSH83_0v6fR1BZ00

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