After talking to The Joint's owners Pete and Jenny Breen, we learn that they make a lot from scratch: their rubs, sauces, potato salad and fresh, crispy slaw. I'm very glad to hear they might add fish to their menu. They hint at the seasonings in their salad dressing, which has impressed Chef Gason Nelson so much that he wants to make it for his client, New Orleans Saints running back Reggie Bush.
"Pete and Jenny could’ve easily gotten the dressing somewhere, but it’s the little things that make you respect this place," says Chef Gason. He missed those kinds of thoughtful touches after evacuating his beloved New Orleans, ahead of Hurricane Katrina:
Chef Gason: I worked in Houston as a chef, but I worked with people who didn’t care. Every day I was in Houston, I learned something not to do, like throwing pre-breaded chicken on the buffet line. I didn’t want that experience to be wasted. But I wanted the food to represent me, and it didn't.
So what brought you back to New Orleans?
Chef Gason: I was in a gym in Texas, wondering what I was going to do. My wife called for me on the intercom. She told me that Reggie Bush had called and wanted to meet me. This was fall 2006, and he was getting ready to start football season. He was interviewing me and five other chefs. I was first.
Wow - what did you make for him?
Chef Gason: I made a grilled filet with garlic mashed potatoes, string beans with caramelized onions and bacon, and a house salad. And Krispy Kreme banana pudding. I was honored to meet him and cook for him. I wanted to let him see what I could do.
Did he interview the other five chefs?
Chef Gason: He hired me on the spot. He told me he liked the vibe.
Do you cook for any other pro athletes?
Chef Gason: I cook for other players when they come over in groups - say Reggie has the running backs coming over for dinner. I feel like I have control over the whole room full of great big running backs. I can set the tempo with my food.
What was it like for you when the Saints won the NFC Championship?
Chef Gason: When I see Reggie do good, I feel like that’s part of me out there. I’m from New Orleans, and I remember being a little boy and watching the Saints with my dad. The night we won the NFC Championship, I texted Reggie and said, "I’ve waited for this all my life. Thank you for letting me be a part of it." I cried.
Did he text you back?
Chef Gason: He did: "We did it. When you do what you’re supposed to do, everything falls into place." I see that – I see how he goes to the gym early, or how at dinner before a game, he’ll pull out the laptop and look at defensive setups. It’s the little things [the public doesn’t see.]
Were you in Miami for the Super Bowl?
Chef Gason: I watched the Super Bowl at home with a plate of smoked chicken and spinach salad. I felt like the whole city was part of it, like we were the 12th man. It should’ve motivated everyone – to lose weight, start a business, go back to school – because it showed us anything was possible.
What's a typical day like for you?
Chef Gason: During training and football season, I'm [at Reggie's place] early in the morning and take off mid-afternoon to go grocery shopping or to the gym. Sometimes I stay and start the bread or ice cream. Chefs live in the food.
See the first part of my interview with Chef Gason. Get e-mail alerts whenever I post a new story by clicking the "subscribe" button above, and get my take on the blooming local food movement in New Orleans - farmers' markets, area growers, low-fat recipes. You can also follow me on Twitter.
You can hire Chef Gason Nelson as a personal chef or caterer. Contact him through his website or follow him on Twitter. He's currently writing a cookbook.
The Joint, 801 Poland Avenue (504) 949.3232
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