Food

Resurrected recipes and logos keep the long, local McKenzie's baking tradition going in New Orleans, while members of the chain's original family owners continue to turn out their own fried chicken. 

The McKenzie's Pastry Shoppes of New Orleans were born in the Great Depression, not an easy time for a new business to get started. Maybe that has something to do with why the old brand is so darn tough.

TROUT PECAN MEUNIERE (Serves 6)

6 trout fillet
1 cup all purpose flour
1 egg

1 cup milk
1 tablespoon hot sauce
2 sticks butter
Juice of 2 lemons
1 1/2 Tablespoons Lea & Perrin Worcestershire sauce
3 T fresh chopped parsley

By Ian McNulty

New Orleans, La. –
On the long and storied list of what makes New Orleans famous, healthy food and cutting-edge business development are not typically found near the top. But those are the very two ingredients that one local restaurant company has blended for a business model that's attracting extraordinary attention from investors and entrepreneurs, not to mention the pizza-eating public.

Oysters Rockefeller (Serves 4)

1 lb. thawed, frozen spinach, squeezed dry
1 bunch green onions
1 celery heart
cup flat leaf parsley
2 sticks melted butter
2 tablespoons anchovy paste
Juice of 1 lemon
4 tablespoons Lea & Perrin Worcestershire sauce
4 oz. Herbsaint or Pernod
Tabasco to taste
1/2 cup Progresso seasoned breadcrumbs
1 quart shucked or 18 - 24 oysters on the half shell