MONROE, La. (KNOE) - “I’m completely self-taught I grew up around food in a quintessential southern household. Every great memory I have is from around the table,” said Cory Bahr.
Chef Cory Bahr says he named his restaurant ‘Parish’ because it’s one of the things that sets Louisiana apart from the rest of the country.
“Stir the roux please.”
“The whole goal here at Parish is, to be honest to who we are and what we are is a north Louisiana restaurant.”
“One of my favorite things and I’m sure one of your favorite things is La crab meat.”
Bahr, born and raised in Ouachita parish, loves to put local, fresh, and the best of the Bayou State on a plate.
“Everyone knows what season it is, it’s crawfish season,” said Bahr.
This Next Food Network Star finalist and Food and Wine’s “People’s Best New Chef” is always coming up with new, yet old recipes.
“This is our deviled redfish. My favorite thing was deviled crabs. It reminds me a lot of when I was kid eating deviled crabs like one of my favorite things. Super fun to eat.”
“I agree with Cory. I remembered eating deviled crabs as a kid at the old Holiday Capri hotel on Highway 80 in Tallulah. So he has elevated this dish by stuffing the Red Fish. It is the perfect amount of spiciness from the crab boil but there’s a brightness from the lemon zest. I love this dish. He may have to put this on the menu permanently. Not just as a special.”
Bahr loves to use the tried and true recipes from his grandparents.
“My grandparents' wedding book back in the day they had wedding books they’d write recipes in cause recipes are currency in the south. One of the new dishes is a cornbread from that book.”
So from ole fashion cornbread to pop’s Ole fashion, Cory is certainly raising the Bahr in downtown Monroe.
“It does feed my soul and I hope it feeds a lot of people’s soul cause that’s our goal each and every day,” said Bahr.
Parish is located at 318 North 2nd street in downtown Monroe.
For more dining destinations that feed your soul, log onto www.louisianatravel.com/culinary .