The Hermann-Grima House was built in 1831 and features an authentic hearth kitchen with ironwork from the era and we food journalists enjoyed shrimp with mascarpone grits from the hearth prepared by Bacco's. The house was lavish for its time and was dressed for a wake when we arrived. We were also greeted with a bananas Foster martini, which was refreshing after the steamy walk from the conference. After looking around the house and hearth, we repaired to Broussard's, the adjacent restaurant, for a Louisiana lunch of chicken and andouille gumbo, shrimp florentine with bechamel sauce. I saw what looked like bread pudding for dessert, but my aching feet trumped my journalistic instincts and I did not investigate further. Lunch ended with a hot stroll or a cool cab ride back to the conference.
-- Claudia Perry, "official" AFJ conference blogger
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