Food

Eat-Out

Heads and Tails Menus : dessert - happyhour - brunch - trifold - updated-brunch-menu - winedrink Heads & Tails Seafood 1820 Dickory Ave Ste A, Harahan, LA, 70123 (504) 533-9515  www.headsandtailsrestaurant.com , M-Sa 11-9 , Sun Brunch 10 - 3 Shelley Flick Owner, Brandon Green Ex Chef owner Shelley is the proud granddaughter of the R&O legacy and grew up in her grandparent’s Bucktown restaurant learning the ropes. As a young adult she branched out from the family business to insure a well rounded knowledge of everything New Orleans seafood and comfort food cuisine. After graduating from LSU in Business she took what she had learned from her famous family and applied it to her own restaurant, Sammy’s Poboy’s, all before she was 25. Many years later a family friend suggested she take over the old Dockside location and she got to work remodeling the entire building and searching for the Chef to fit her vision. Open since November 2016, Shelley is happy to be Harahan’s newest addition in fresh local ingredients and seafood in a polished yet welcoming neighborhood atmosphere to continue the tradition of her legacy. brandon green While most children were sitting in front of the television on Saturday mornings watching cartoons, Chef Brandon Green and his grandmother sat and watched the cooking shows that were on television together. "I fell in love with the cooking and personalities of chefs like John Folse, Justin Wilson, Julia Child and my idol Chef Paul Prudhomme at a very young age". Chef Brandon never had another interest as far as a career was concerned. "Ever since I can remember I've wanted to be a chef and to make people smile by cooking for them. There was never another option for me." Raised in Marrero, Louisiana, Chef Brandon learned the basics of Cajun and Creole cooking from his grandmother. "She sat me on the kitchen counter and taught me to cook a roux before I knew how to ride a bike." His mother liked more eclectic flavor profiles and types of food. He states, "I feel like I got the best of both worlds by combining what the two of them taught me." Chef Brandon learned an appreciation for using the freshest of ingredients by spending his summers with family in Donaldsonville, Louisiana in the heart of sugarcane country. "My family had a farm and they had everything from chickens to cows and literally got nothing from stores. If we wanted it, it was raised or grown outside in the fields or under the house where the potatoes were." He prides himself on sticking to his roots and still buying straight from local farmers and protein sources whenever possible. His professional career started at the early age of 15 in the kitchen of Restaurant Des Families in Crown Point, Louisiana but his accolades started even before that. He smiles brightly when he discusses winning his first cooking competition in 4H at the age of 8. "I did a jambalaya the first year and then shrimp salad stuffed tomatoes the next and won both years." Laughing he says, "I'm still very proud of those two awards." Although he has worked at some of the most amazing restaurants in Louisiana, including K Paul’s Louisiana Kitchen, Andreas, and Nottoway Plantation, he credits his time at The Red Maple in Gretna with having the most influence on his career. Under Executive Chef Heidi Evenson, Chef Brandon was taught how to turn his love for simple and soulful, south Louisiana food into beautifully composed and complete dishes. "She definitely is the reason I’ve made it as far as I have where my career is concerned. It's been years since we've worked together and I still consider her a mother figure. She put that much time and love into making me the best I could be because she saw something in me early on." Chef Brandon brings to Heads & Tails his simple, yet, elegant and exciting style of doing Creole and Cajun cuisines. "I'm as excited about coming to work every day as I was when I was a 15 year old kid just starting out. I always dreamed of working with the late great Paul Prudhomme and to one day become an Executive Chef. I love New Orleans and its neighborhoods, nothing more in this world, besides cooking that is. After cooking all over this great state I truly believe that what we have to offer is unmatched anywhere in the world."