Big Easy Sampler at Rhythm Kitchen

This Southern-fried appetizer is big enough to share with the whole family! Just get your taste buds ready for a French Creole and everglade adventure that you will find pleasantly tasty. The platter contains fried frog legs, alligator tail, oysters and a large crab cake. It is served with cocktail sauce and rémoulade for dipping. $19.79, 6435 S. Decatur Blvd., 767-8438.

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Marc St. Jacques

Marc St. Jacques

By Max Jacobson

It’s hard to miss 6-foot-5-inch Marc St. Jacques, executive chef at Michael Mina in Bellagio. He fairly towers over everyone else on the line in the kitchen. He is French Canadian, as his name might imply, and his appreciation for fresh ingredients began early in life, during summer trips to his grandparents’ farm. He came to the United States at age 19 and earned a degree from the Culinary Institute of America. He’s been cooking for Mina for several years now, and before moving to Las Vegas with his wife last year, he manned the stoves at Mina’s restaurant at the MGM Grand in Detroit.