Chef Mary Sonnier is famous for her cocktails and her well-crafted renditions of New Orleans cuisine. Bon Appetit, Southern Living, Esquire, Travel & Leisure and Gourmet repeatedly praised Gabrielle, the restaurant she and her husband Greg opened in 1992, for its excellence in contemporary Creole cooking. Sadly, Gabrielle had to shut its doors due to damage from Hurricane Katrina. Chef Mary Sonnier has been featured on “The New Garde,” a television series produced by Great Chefs Television Productions, and hosts a show called “The Chef Show” on a local public radio station in New Orleans. She and Greg now own a beautiful catering and special events facility called the Uptowner located in the heart of New Orleans.
- New Orleans Chefs Mary and Greg Sonnier
What exciting new creations are you working on?
For the last two years I have been producing specialty syrups made from flower petals such as rose and lavender. I use them in desserts and cocktails.
Give three adjectives to describe the Sagebrush Classic.
Fun, fun, fun.
What’s the most embarrassing thing you’ve ever done in a restaurant kitchen?
Very early in my career (the first week), I lost a band aid in a batch of sausage.
What are some of the most overrated — and underrated – seasonings?
I can’t think of one that I would call “overrated”, when it’s called for. Underrated – salt, pepper and lemon (both juice and zest).
What made you want to take part in the Sagebrush Classic Feast?
I will do anything to get out of New Orleans in the middle of July! (Laughs) Honestly, we love visiting Bend in the summer because the weather is great, beautiful surroundings and great outdoor activities — but it is the people that we have met here and the relationships that we’ve forged over the years that keep us coming back as long as we are welcome!
You’ve been framed for murder by an evil rival. What would you choose for your last meal?
This is all very traditional fare, however I would demand that it be perfectly prepared:
- Old Fashioned Cocktail (made the way I like)
- Crab au Gratin with crusty New Orleans-style French Bread
- Chicken and Andouille Gumbo
- Romaine and Creole Tomato Salad with Blue Cheese Dressing, Bacon and Hard-boiled Eggs
- Sauteed Speckled Trout with Crab and Meuniere
- (This would all be washed down with a great Pouily Montrachet)
- Aged Prime Sirloin Strip with Sizzling Garlic Butter and Horseradish Cream Sauce
- Baked Potato with Sour Cream and Chives
- Sauteed Arugula with Garlic and Pepperoncini
- A nice cheese selection
- The best 1961 Bordeaux that money could buy.
- Homemade Chocolate Layer Cake with Chocolate Buttercream; scoop of The Best Vanilla Ice Cream available; fresh wild strawberries
- Billecart Salmon Rose
Is there a food you just can’t bring yourself to like?
Liver and brains.
