Executive Chef Richard Papier opened Arana in New Orleans’ Garden District about a year ago. He is holding a bottle of Kai tequila (Day of the Dead), one of their many varieties. (Photo © Kent Hardouin)
Over 1,800 people died as a result of Hurricane Katrina. Many more fled the city prior to the floods, including Richard Papier. Ten years later, he finally came back.
“I didn’t know if my home was OK. I was sitting at a computer watching the governor on TV talking about the city,” recalls Richard Papier of New Orleans. Although his home was in the Garden District, far from the Lower 9th Ward, he didn’t realize it had been spared from the floods.
Papier had had to flee, along with thousands of others, days before Hurricane Katrina slammed into Southeastern Louisiana in late August 2005. He left for North Carolina, but not as quickly as he planned. Traffic was snarled. Power lines were down.
“Trying to get out of town was crazy. We had to drive to Baton Rouge just to get out of town… Both sides of the interstate were being used, yet even so, what usually took 45 minutes to an hour took about five hours. We couldn’t find a gas station, either.”
Home isn’t the only place where families bond around the kitchen table. So do firefighters at work. Generally, crews assigned to shifts that extend over consecutive days and nights, spend a lot of time together on the job. Eating around the kitchen table, (yes, fire stations have kitchens as well as dormitories) is a tradition that nurtures a family of its own.
Unlike most families at home, however, fire stations do not have one person responsible for the cooking; usually each firefighter rotates cooking for the “family.” And when you are together for extended periods, on call for strenuous duty, sandwiches and leftovers are not enough–you need hearty meals! Some firefighters are already good cooks when they join the department; others learn on the job.
I met Diane Mina last fall as she poured generous amounts of Bloody Marys at a 49er Tailgate party held at Levi Stadium. Let’s face it, when someone hands you a bloody Mary–the likes of which you have never tasted before–you’re going to have a spirited connection right from the start.
Diane Mina’s from-scratch, raw and magical tomato cocktail is intensely flavorful without any added sugars or salt.
I discovered that the fresh and unique combination of flavors my mouth was cheering about was hand crafted by this happily married, pretty, outgoing, smart, great wife and mom—yes, the kind we love to hate but love instantly anyway. Diane Mina, Bloody Mary enthusiast and founder of Bella Mina Gardens.
Then it struck me. Mina, as in Michael Mina, the two time Michelin Star award-winning chef, Mina? Yes, Diane Mina, wife of chef and restaurateur Michael Mina, or as she calls him “my cheffie” has scored a touchdown with her brand of a tasty tradition she and Michael began 25 years ago.