Nathan’s chef in Slidell knows how to cook with coffee

By Erik Sanzenbach
St. Tammany News
Published on Friday, December 18, 2009 9:43 AM CST

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Chef Ross Eirich of Nathan’s Restaurant in Slidell knows that coffee is more than just for drinking in the morning.

This week Eirich won the top prize in the “Cooking with Community Coffee” contest at the “Seasons of Good Taste” event sponsored by local PBS affiliate, WYES.

Eirich’s winning recipe was called Lacquered Duck Breast. He said he used hazelnut coffee in his recipe.

Chef Ross Eirich of Nathan’s Restaurant in Slidell. (Staff Photo by Erik Sanzenbach)

“I cooked the coffee down until it was a syrup and then put it in the sauce that was poured over the duck breast,” Eirich said.

Eirich is a third-generation chef. He started out cooking at Drago’s in Metairie. While at Delgado studying culinary arts, he started working in the kitchen of world-famous Galatoire’s in the French Quarter. He was then the sous chef for the Bravo Corp., opening up two restaurants in Metairie and New Orleans.

Eirich returned to Galatoire’s in 2000 as an established chef and helped the restaurant win the James Beard Outstanding Restaurant Award in 2005. He has been at Nathan’s since it opened in 2008.

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