Chef Anthony Bradley, hailing from Belize, Central America is in Sri Lanka to promote Cajun/Creole and Louisiana cuisine at the Mount Lavinia Hotel.

His talent for food with the passion to match started to accelerate from great culinary institutions like the Culinary Institute of America, and he received his Bachelor’s Degree in Hospitality Management from Widener University. New Orleans Café, The New Orleans, Nippers Seafood and Bar, Darling’s Restaurant and Arroyo Grille are some of the places he has built his career at.

He tells the Food Factor that Cajun/Creole and Louisiana cuisine is very rustic and home country style. The food is rustic and has a very heavy French and Southern influence. Key spices include cayenne, pepper and paprika while peppers, onions and celery remain important ingredients in everyday cooking.

Rice appears to be a huge dish, namely the Jambalaya and there are so many different ways this dish is prepared depending on the region.

Spicy boiled crawfish from Lafayette, seafood gumbo from New Orleans, southern barbecue tastes from Monroe, good old-fashioned pecan pie from Alexandria, meat pie from Natchitoches are some of the items that you will find on the menu at MLH.

Head over to the Mount Lavinia Hotel to experience this cuisine from October 8-13 and the Slow Food Night will be held on October 12. Call on 0112711430 for reservations and inquiries. 

By Sarah Kellapatha