New Orleans’ food is a destination in and of itself. To help get in the mood for reading or discussing The Cage-maker, why not host a book club party with good eats from down south? Francois likes to celebrate the completion of each new cage with a loaf of crusty French bread and a bottle of Bordeaux. Add to that a main dish from one of my talented writer friends from Louisiana, then top it off with pecan pralines or beignets. Or both!
Julie Cantrell’s Gumbo – New York Times bestselling author of The Feathered Bone
Shellie Rushing Tomlinson’s Jambalaya – Belle of All Things Southern and cookbook author of Hungry is a Mighty Fine Sauce
Other recipe ideas from The Cage-maker include roast beef au jus, or for the truly adventurous appetite, escargots and sweetbreads (hint: it ain’t bread!), washed down with a class of Claret.