In celebration of Mardi Gras and McHugh’s time working in New Orleans kitchens for almost 15 years, Landrace is running a New Orleans-inspired menu from Feb. 15 through March 1. Dishes including Trout Ponchartrain, boudin balls, seafood gumbo, duck confit, and Salad Maison Grace (a house salad with chicories, heirloom tomatoes, lardons, cornbread croutons, and a brown butter vinaigrette).
San Antonio Chef Steve McHugh Digs Into His New Orleans Roots for Mardi Gras
