Katrina-displaced cooks spread love of Cajun, Creole fareBy Vicki Smith
Associated Press Writer
CLARKSBURG — It’s midmorning at Bon Appetit, and the beignets are long gone.
Behind a plexiglass wall, a cook is chopping vegetables for lunch. Music heavy with brass is blaring, and chef LeRoy Crump Jr. is rushing about with cell phone in hand, periodically stepping outdoors to greet a passer-by and tout the special, a Cajun shrimp cream pasta.
The sign above his 2-week-old restaurant promises “Authentic New Orleans Cuisine and Spirits,” and that’s what he dishes up — in small-town West Virginia, 1,000 miles from the French Quarter.
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