Chefs Mary and Greg Sonnier
Co-owners, of Gabrielle's, New Orleans, LA. This chat took place on the 13th of July.

brad: hello everyone. Welcome to the TABASCO Chat. Please submit your questions to Chefs Greg & Mary Sonnier of Gabrielle's. To submit a question, type /ask followed by your question. For example: /ask Do you like to cook?

brad: Any opening comments from the Chefs?

chefssonnier: hello everyone, thanks for coming tonight. It sure is hot in New Orleans tonight.

alec: boy you're tellin me

southern_belle: hello chef Sonnier, what is the inspiration for your cooking?

chefssonnier: Using great ingredients with the flavor of New Orleans. We're also inspired by what we ate as children and what we eat now in all the great restaurants around New Orleans.

tskinner:Would you define the culinary as an art or rather as a science of trial and error ?

chefsonnier: Both. Art and science.

court:What kind of wines do you like?

chefsonnier: Wines from the Rhone Valley of France, and we love Champagne

tskinner: What are some good tips to remember when attempting to prepare something that you have never prepared before ?

chefssonnier: To have all your ingredients ready to go before you prepare anything and to taste as you go

chefsonnier: Our most popular is Peppermint Patti a wedge of double fudge brownie cake with chocolate sauce and homemade peppermint ice cream.

brad: oh yea..

chefsonnier: in the summertime, our blueberry shortcake is very popular.

southern_belle: when do you add salt to a recipe? at the beginning of cooking process, or at the very end?

chefssonnier: Depending on what your cooking. never add salt to beans in the beginning never add to beginning of corn

brad: "it makes the skins tough - they said - for Beans.

chefssonnier: Salt will draw juices out of meat, don't add too early and never add too much salt We cover fresh flounder with kosher salt for a few hours and then bake it with olive oil and fresh herbs. delicious.

brad: Have you ever put Rock Salt on your beef? A brazilian guy gave me that.

chefssonnier: We use kosher salt in all of our cooking. We use rock salt to make ice cream.

tskinner:Of the HOT peppers, which seasons the best ?

chefsonnier: Jalapenos or anaheims or sweet banana peppers. Remove the seeds if you don't want them spicy. Pablanos are great, have a lot of flavor. Chipotle pepper are really good for smoky flavor.

tskinner: When preparing a spicy shrimp gumbo, is it best to boil the seasoning before adding the shrimp or simply throw it all into the pot ?

chefsonnier:Add it in all at once, except the shrimp. Because the shrimp will overcook.

southern_belle:Do you ever cook with ginger?

chefssonnier: Yes. For making vinaigrettes, ginger cookies and ginger creme brulee.

southern_belle: is ginger creme brulee always on your menu

chefssonnier: Creme brulee every night, but we change the flavors.

southern_belle:How often does your menu change?

chefssonnier: Our menu changes weekly.

court: To ask Chef Sonnier a question, you type /ask followed by your question or comment. Example: /ask What's your favorite dish?

tskinner: I see many chefs on television use various liquors or wines when preparing a dish, what purpose do alcoholic beverages serve when preparing food ?

chefssonnier: We use alcoholic beverages such as sherry, wine, or sweet liquor for the flavor they might add to a dish. But the alcohol is burned off in the cooking process.

tskinner:How long should you marinate meat?

chefssonnier: Depending on cut of meat. the more tender the meat, the less time you marinate the tougher, the more you marinate

guest8: do you make Peanut Butter Pie?

southern_belle: PB pie rocks!!!!

alec: too bad, peanut butter pie is the best!

chefssonnier:No, sorry

tskinner: So do peanut butter cookies

southern_belle: you can get it from the PB pie lady on Clearview in Metairie

southern_belle: or near clearview, I think she's in the phone book under pies

RED: do you prefer meat recipes to seafood?

brad: Thinking...

brad grins evilly.

chefssonnier: That's a hard question. for the summer we like salt baked flounder with roasted garlic, basil and olive oil

brad: and winter?

chefssonnier: In winter, a nice thick veal chop with an oyster bordelaise. In spring, we love crawfish boils

RED: everyone likes crawfish boils!!!

chefssonnier: At our restaurant, we cook both meats and seafood.

chefssonnier: Meat takes more cooking than seafood. We prefer seafood not masked in a lot different ingredients.

chefssonnier: Really fresh seafood has great flavor all on its own.

Andrea:Besides Gabrielle's where is your favorite place to eat, in New Orleans?

chefssonnier: Commander's Palace for special occasions, Uglesich's for lunch and raw oysters and Mosco's for fun evening with a lot of friends.

court: what is your favorite international cuisine?

chefssonnier: French food preferably Taillevent in Paris and Boyer in Reims

RED: good choices!!!

alec: vive la france!

southern_belle: bastille day forever! tomorrow

court: To ask Chef Sonnier a question, you type /ask followed by your question or comment.

tskinner: Could you suggest a good book for a novice cook to read ? I am greatly interested in low-fat spicy cuisine.

chefssonnier: The Joy of Cooking is great for novices.

southern_belle:Do you love New Orleans, please explain?

chefssonnier: Yes. A wonderful city - a sportsman's paradise. The best music and food. When you're from N.O., it's hard to live anywhere else.

RED: I agree

alec: i think there needs to be a new slogan for the license plates myself

alec:What kind of wine do you like?

chefssonnier: Wines from the Rhone Valley of France, and we love Champagne

southern_belle: I'm presently enjoying a Merlot de Campuget (southern Rhone) exquisite!

tskinner: Have created a recipe for Spinach which appeases many people ? Spinach has never been a great favorite amongst the masses.

tskinner: I hate spinach, if they could make me love it.. I would be shocked.

southern_belle: I make a spinach and roasted garlic soup that even my 4 brothers enjoyed

tskinner: southern_belle: you sound like an excellent cook...

alec: i like spinach... making me learn to like bleu cheese would be a miracle!

brad: To submit a question, type /ask followed by your question. For example: /ask Do you like to cook?

alec: What was the most illustrious event --or notorious character--that transpired in your restaurant?

chefssonnier: Mick Jagger showed up one night. Matt Groening came in and drew the Simpsons on the back of the menu.

chefssonnier: He drew the whole family on the back of his little business card. it was really cool

alec: how much do you want for that simpsons menu if it is for sale?

chefssonnier: it belongs to our daughter Gabbie, you'll have to ask her.

guest10: Do you ever cook with seafood that is not from the gulf (ex. Lobster)

chefssonnier: Yes, occasionally.

chefssonnier: Lobster, scallops

chefssonnier: King crab claws

chefssonnier: New Zealand langostinos

tskinner: Sounds like their restaurant is a happening place to be

tskinner: Have you ever thought of touring the country on a sort of culinary tour with other chefs ?

court: chefs across america

tskinner: You remember that guy on PBS, the Cayjenne Cook ? Have you ever met him or tried any of his cooking ?

tskinner: he was great!

alec: he reminds me of my grandpa a lot...

chefssonnier: We used to watch him when I was a kid.

alec: How does your daughter like having a restaurant named after her? Do her friends think it's cool or does she get teased a lot?

court: she is here

court: they are asking her

chefssonnier: Gabbie says, "I guess I like it".

southern_belle: do you ever invite any "guest" chefs (like a local celeb or something)?

chefssonnier: No because our kitchen is barely big enough to fit the people who work there.

southern_belle: hello Gabbie!

chefssonnier: Gabbie says "hello!"

southern_belle: how far in advance do you have to make a reservation?

tskinner: I am interested in knowing that myself

chefssonnier: for a Saturday night, two weeks is best.

tskinner: I may have to fly down to New Orleans this summer to try their food.

brad: Do you use the internet to research food?

chefssonnier: We use the internet to take a look at menus at restaurants in other cities, and to place some of our orders.

brad: So you spy on the competition! :)

brad: too bad you cant taste it!

tskinner: This being your first time chatting via the Internet, have you enjoyed this experience ?

chefssonnier: Of course.

chefssonnier: Oh, yes.

court: if you could only have one seasoning to use for the rest of your life. What would it be.

chefssonnier: for mary, black peppercorns, for greg, TABASCO sauce

brad: we didnt pay him to say that!

tskinner: hahaha

RED: I have a reservation for the 31st--It's my birthday--make something great!!! Thanks!

southern_belle: chefs Greg and Mary thank you so much for this opportunity, I hope to visit Gabrielle's in the very near future it sounds delicious!

tskinner: Would you consider hiring an apprentice ? I will work for free for a few months :)

chefssonnier: Sure, send us your resume.

brad: do you have an email address?

brad: chefs?

tskinner: Actually, I have a degree in Electrical Engineering... :)

chefssonnier: Msonn52958@aol.com

brad: any last questions?

chefssonnier: to work in a restaurant you could use a degree in E.E. something's always breaking down.

brad smiles.

tskinner: hahah I bet! I could watch you cook while I fix the ovens :)

chefssonnier: thank you, it's been our pleasure.

brad: Well i think thats about it.

brad: Any closing comments, recipes, tidbits?

chefssonnier: Good eats everyone, we've had a great time.

tskinner: Thanks, I really enjoyed asking you questions.

brad: I would like to thank chefs Greg and Mary Sonnier.

brad: We had a great time tonight.

tskinner: thanks for hosting them Brad!

brad: please come back next month for chef Matthew Kenney, of Matthew's

brad: Monday, August 3rd

brad: 7:00 PM eastern

brad: we will post the transcript of this chat later this week.

brad: Stay tuned.

brad: good night

brad: feel free to stay and hang out for awhile.