**A Night Out in New Orleans**

The day flew by quickly as Mike, my husband and partner in crime, came to visit us at the restaurant. We work together, with me running the back of the house and him handling the front. He brought his friend Levi Reign along for the ride, making it a fun and lively evening. After arriving, we took a little stroll and enjoyed some beignets that Abigail had made for us. New Orleans is famous for its delicious treats, and you can't leave without trying one of these sweet fried pastries.

**The Quest for the Perfect Po' Boy**

Our next stop was Jeans & Which, a quirky eatery known for its greasy po' boys. Mike's eyes lit up as we ordered our favorites: hot sausage and cheese. We were warned that this sandwich would leave us burping for two days, but we didn't care. The mystery behind the kitchen was intriguing – who could be cooking up such deliciousness? It seemed like a combination of magic and science, with no clear explanation of how they make their signature sausage.

**The Best Part: We Have No Idea**

One of the best things about Jeans & Which is that none of us know how to make the sausage. Mike was skeptical, but we assured him that it's one of those things that's just better left unknown. Some dishes are truly special and can't be replicated at home. For us, making the sausage is a mystery, but we're happy to leave it to the experts.

**A Little Gaming Fun**

After dinner, Mike decided to take his chances at the little casino next door. He won 75 cents, which was a nice surprise. We also visited D'Salad D'Lites and sampled some delicious salads and sandwiches. Their Dakar chicken salad was particularly tasty, with a variety of flavors that complemented each other perfectly.

**A Visit from a Friend**

The evening took an unexpected turn as we received a visit from our friend Alan, who's always got a special touch when it comes to food. He brought us some of his famous shawarma, which was absolutely divine. We enjoyed the combination of flavors and textures, with the crispy pita bread adding a nice crunch.

**A Late-Night Dance**

After dinner, we headed out to DBA, one of my favorite jazz clubs on Frenchmen Street. The music was lively, and we danced the night away. After a fun-filled evening, we headed back to our restaurant, Cofin La, where I put Mike to work, making him cook up some delicious dishes. We started with pasta from the Amalfi Coast, featuring clams as the main ingredient. We also enjoyed a hearty Testa dish, made by slicing thinly and serving it with crackers.

**The Perfect Bite-Sized Treat**

One of our favorite late-night treats was braided pork booten balls, crispy on the outside and filled with flavorful ingredients like rice and spices. These bite-sized morsels were the perfect way to cap off a long night of drinking and cooking. We sipped punch bowls and enjoyed each other's company, feeling grateful for this experience.

**A Night in New Orleans**

As we wrapped up our evening, I couldn't help but think about how much fun we had. From po' boys to booten balls, it was a culinary adventure that would stay with us long after the night was over. We may not have a single recipe or secret ingredient, but what mattered most was sharing a delicious meal and creating memories together.

"WEBVTTKind: captionsLanguage: enokay show us How We Do It show us How We Do It show us how we do it I won't this is how we do it thank you finally it's Friday night and I feel all right up my name is Nina conon I am the chef owner of coff and lafair in New Orleans it's a mix of everything I trained with French and Italian background so there's a little bit of that as well but I definitely have a lot of Caribbean influences in my Cuisine I'm from St Lucia went to CIA in New York worked at Daniel belud and then moved to Florida worked for Nan bin and then I moved on to open my own spot so this is probably our most popular dish is the curry goat with uh sweet potato Mii we get in whole goats um from a local Farm we brine them overnight and we basically Rod them with a curry spice and roast them for about 3 hours and then refortify the curry with more cocoa and milk so noi almost ready they're about to float when I got a chance to do my own restaurant I said I'm like how am I going to express myself do I want to do Italian do I want French and I said this is the chance I can actually do stuff that I grew up cooking and letting people know hey salua we actually do this cool stuff too we add a little bit of arua then we add dehydrated cherry tomatoes so the premise of this dish was something that I grew up with and then adding the Yi is pretty much a playful way of incorporating the last couple of years working in Italian restaurants there you have our carry goat people here are really they're about life I think one of the very few cities that actually get the happy balance of work and play and food and music and everything else it just makes sense here cheers guys cheers Che my Entourage last night was my best friend Michael pero who lives in Miami he came along he actually flew in just for the day to hang out with us my husband who is actually we work together he runs the front of the house I run the back of the house and also my suf Levi Reign was with us as well last night we left and we took a little roie we took some daies that Abigail made for us I mean you're in New Orleans you have to have a daer so we took those and we headed over to jeans and which jeans jeans is the greasiest po boy you can ever find on the planet no you got to say it nice or n no it is but we didn't find out about this until we are driving back from the airport and we see this pink building like what is this place my recommendation H saus and cheese sausage and cheese hot sausage and cheese you'll be burping it for two days I promise you that I promise you that welcome back Mike two hot sauce and cheese three cane break jeans is a it's a special place I don't know who's cooking behind those do doors because I never see anybody could be a robot it could be I don't know vending machine I have no idea how they prepare it but um I always get my hot sausage and cheese okay cheers sandwich cheers all right you know the best part none of us here know how to make the sausage I know how to make spicy sausage I have no clue but they do this T it's best some things are best you know SE it's open 24 hours there's little gambling vending machines Miller my husband he doesn't do it very often but what he does like he he's stuck there for a little bit so he won 75 cents there's a little D shop next to jeans um that they have Dak I mean you can get the babiest one to like the largest one I and a hats off to whoever can finish the lodge it has to be four cords thank you you're going to be you're going to miss your flight tomorrow oh I had half that sandwich delicious see I told you I need a little aera now but delicious yeah you're living a life where we going next CH nice Yeah we actually did the reverse of what we should have done jeans should have been the last stop but we actually went to jeans and then we went to Shia we're going to sh Alan it's another dear de dear dear friend of mine my best friends what's up he has this special touch with food thanks for being here how's it going I have that I have that that effect I have that effect how are you wonderful we're going to get you guys started off right we got some thus and Tahini we call the breakfast thomus with Mara eggs pickles and onions we have a Moroccan carrot salad beef and lamb t guitar some guaga thank you so much have fun guys than you so much and I was so full but I couldn't stop eating like I put my Fork down and I'm like now one more bite that's really good so buttery so good you feel like you can eat pza for the rest of your life I probably ate like 10 of those things last night right now makes for a great be roll good night good night thank you I was born in Southern California here we go here we go here we go not the South not the south southern California the word South is in the name man I get it talk about South I know but I'm say but I'm saying I'm from the south no matter how you look at it South South is in the word too but we don't South no no no after sh we were so full and I'm like Mike let's go we're going to take you dancing so we went to DBA which is um basically a jazz club and there's so many of them on Frenchmen but that's one of my favorite spots to go in you know after dancing we head back to the restaurant cofin La and I told Mike I'm like I'm going to put you to work tonight I'm going to make make you work I'm full so what are we cooking stuff stuff what's in the walking what what whatever we have weing you my cooked the Catelli which is um a pasta from the Amalfi Coast uh with clams we also did a lot of shakery what else did we do we did a Testa which is basically head cheese that we slice very very thinly we did cherk roasted goat the goat is in the oven okay everything else I have no okay so we made this these little bite-sized booten balls that braids pork and you add rice and a bunch of spices a bunch of peppers you basically deep fry until crispy it's just a great little bite damn the great thing about it having a long night of drinking and then coming back to the restaurant cooking and eating is having that punch bowls yeahokay show us How We Do It show us How We Do It show us how we do it I won't this is how we do it thank you finally it's Friday night and I feel all right up my name is Nina conon I am the chef owner of coff and lafair in New Orleans it's a mix of everything I trained with French and Italian background so there's a little bit of that as well but I definitely have a lot of Caribbean influences in my Cuisine I'm from St Lucia went to CIA in New York worked at Daniel belud and then moved to Florida worked for Nan bin and then I moved on to open my own spot so this is probably our most popular dish is the curry goat with uh sweet potato Mii we get in whole goats um from a local Farm we brine them overnight and we basically Rod them with a curry spice and roast them for about 3 hours and then refortify the curry with more cocoa and milk so noi almost ready they're about to float when I got a chance to do my own restaurant I said I'm like how am I going to express myself do I want to do Italian do I want French and I said this is the chance I can actually do stuff that I grew up cooking and letting people know hey salua we actually do this cool stuff too we add a little bit of arua then we add dehydrated cherry tomatoes so the premise of this dish was something that I grew up with and then adding the Yi is pretty much a playful way of incorporating the last couple of years working in Italian restaurants there you have our carry goat people here are really they're about life I think one of the very few cities that actually get the happy balance of work and play and food and music and everything else it just makes sense here cheers guys cheers Che my Entourage last night was my best friend Michael pero who lives in Miami he came along he actually flew in just for the day to hang out with us my husband who is actually we work together he runs the front of the house I run the back of the house and also my suf Levi Reign was with us as well last night we left and we took a little roie we took some daies that Abigail made for us I mean you're in New Orleans you have to have a daer so we took those and we headed over to jeans and which jeans jeans is the greasiest po boy you can ever find on the planet no you got to say it nice or n no it is but we didn't find out about this until we are driving back from the airport and we see this pink building like what is this place my recommendation H saus and cheese sausage and cheese hot sausage and cheese you'll be burping it for two days I promise you that I promise you that welcome back Mike two hot sauce and cheese three cane break jeans is a it's a special place I don't know who's cooking behind those do doors because I never see anybody could be a robot it could be I don't know vending machine I have no idea how they prepare it but um I always get my hot sausage and cheese okay cheers sandwich cheers all right you know the best part none of us here know how to make the sausage I know how to make spicy sausage I have no clue but they do this T it's best some things are best you know SE it's open 24 hours there's little gambling vending machines Miller my husband he doesn't do it very often but what he does like he he's stuck there for a little bit so he won 75 cents there's a little D shop next to jeans um that they have Dak I mean you can get the babiest one to like the largest one I and a hats off to whoever can finish the lodge it has to be four cords thank you you're going to be you're going to miss your flight tomorrow oh I had half that sandwich delicious see I told you I need a little aera now but delicious yeah you're living a life where we going next CH nice Yeah we actually did the reverse of what we should have done jeans should have been the last stop but we actually went to jeans and then we went to Shia we're going to sh Alan it's another dear de dear dear friend of mine my best friends what's up he has this special touch with food thanks for being here how's it going I have that I have that that effect I have that effect how are you wonderful we're going to get you guys started off right we got some thus and Tahini we call the breakfast thomus with Mara eggs pickles and onions we have a Moroccan carrot salad beef and lamb t guitar some guaga thank you so much have fun guys than you so much and I was so full but I couldn't stop eating like I put my Fork down and I'm like now one more bite that's really good so buttery so good you feel like you can eat pza for the rest of your life I probably ate like 10 of those things last night right now makes for a great be roll good night good night thank you I was born in Southern California here we go here we go here we go not the South not the south southern California the word South is in the name man I get it talk about South I know but I'm say but I'm saying I'm from the south no matter how you look at it South South is in the word too but we don't South no no no after sh we were so full and I'm like Mike let's go we're going to take you dancing so we went to DBA which is um basically a jazz club and there's so many of them on Frenchmen but that's one of my favorite spots to go in you know after dancing we head back to the restaurant cofin La and I told Mike I'm like I'm going to put you to work tonight I'm going to make make you work I'm full so what are we cooking stuff stuff what's in the walking what what whatever we have weing you my cooked the Catelli which is um a pasta from the Amalfi Coast uh with clams we also did a lot of shakery what else did we do we did a Testa which is basically head cheese that we slice very very thinly we did cherk roasted goat the goat is in the oven okay everything else I have no okay so we made this these little bite-sized booten balls that braids pork and you add rice and a bunch of spices a bunch of peppers you basically deep fry until crispy it's just a great little bite damn the great thing about it having a long night of drinking and then coming back to the restaurant cooking and eating is having that punch bowls yeah\n"