Chef Spotlight Archives
New Orleans Cafe', --the Restaurant
The New Orleans style of cooking is an interesting blend of the down-home Louisiana Cajun cooking, and the more sophisticated French Creole cooking method. Chef Dan Funk has mastered the art of Cajun/Creole cuisine, and has established a highly respected reputation among his peers and customers for his culinary talents.
At the New Orleans Cafe', each entree is fresh-made and individually prepared by Chef Funk and his highly qualified cooking staff. The New Orleans Cafe' standards are the highest and only the freshest seafood and certified dry-aged Angus Beef is served.
The New Orleans Cafe' seats 200 including formal and casual dining rooms, and an outdoor courtyard dining area. There is a full open-air bar featuring and extensive wine list. Festive live music is featured on weekend nights. The New Orleans Cafe' is truly a dining experience not to be missed.
an "exceptional restaurant of Pennsylvania"
"Unforgettable Cajun and Creole dishes"
Chef Dan Funk, A Hometown Success Story
Funk's interest in cooking continued to grow and in January 1988 he opened his first restaurant, the "Chef's Commissary" in Ridley Park. About a year later, he began to specialize in Cajun/Creole cooking and renamed the restaurant the "New Orleans Cafe'." As NOC grew in popularity, Funk moved to Eddystone where he created his fabulous Cajun/Creole dishes for over five years. The NOC has now grown into the current Media location, and is serving over 2000 dining customers a week. In the words of Chef Dan Funk, "I am very pleased with the response to our new location, and look forward to being an integral part of the renaissance of Media, serving our patrons the finest Cajun/Creole cuisine in the Delaware Valley."
Pan Seared Elk Chop
Heat peanut oil in cast iron skillet, coat Elk Chops with Cajun Blend, place gently in hot oil with diced Tasso, sear chops on each side for two minutes.