New Year’s Means Hoppin’ John
The marriage of black-eyed peas and collard greens has us “Hoppin’ like John” around the New Year’s Day table. As the tale goes – children reared in the South hopped once around the table before eating the dish. One bite of each is said to bring both luck and prosperity in great abundance. . . and two bites brings even more.
Don’t know how to cook up some Hoppin’ John? Try one of these southern-rooted restaurants:
Improve your fortune by calling ahead to chef Jeff Tunks at his Louisiana fish house-inspired restaurant Acadiana, 901 New York Ave, NW, Washington DC, to place your order for a duo of Collard Greens and Black-eyed Peas. These healthy-sized quarts are $10 a pair and are available for pickup on Tuesday (December 30, 2014) and Wednesday (December 31, 2014).
At Bayou Bakery, Coffee Bar & Eatery, 1515 North Courthouse Road, Arlington, Virginia, New Orleanian celebrity chef David Guas will be cooking up fortuitous foods and offering a slow-cooked “Chew Dat” of Black-eyed Peas with Edwards Country Ham, Eight-Hour Braised Collards with Benton’s Bacon, Cider Vinegar & Red Chili Flakes and Corn Bread made from local corn ground at George Washington’s own Gristmill for $12 from 10 a.m. to 4 p.m. Thursday (January 1, 2015). These luck-infused bites are also available to-go along with Long Grain Rice by calling to order 48-hours in advance for pick-up.
Down in New Orleans, chef Chris Montero at Ralph Brennan’s café b, 2700 Metairie Road, Metairie, Louisiana, has serendipity on the mind and will be kicking in good fortune for those who may need it after the night before. Opening just a tad later on New Year’s Day for guests moving slowly, café b’s recovery lunch will offer a lagniappe of Black-eyed Peas and Cabbage – sure to make to you healthy, wealthy, and wise this new year!
