{"id":3544,"date":"2019-06-03T10:18:03","date_gmt":"2019-06-03T10:18:03","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=3544"},"modified":"2019-06-03T10:18:03","modified_gmt":"2019-06-03T10:18:03","slug":"leah-chase-ikonen-fran-new-orleans-lamnar-oss-vid-96-ars-alder","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/leah-chase-ikonen-fran-new-orleans-lamnar-oss-vid-96-ars-alder\/","title":{"rendered":"Leah Chase, Ikonen fr\u00e5n New Orleans l\u00e4mnar oss vid 96 \u00e5rs \u00c5lder."},"content":{"rendered":"<p>Den gastronomiska v\u00e4rlden har f\u00f6rlorat ytterligare en legend.<br \/>\nKanske inte s\u00e5 k\u00e4nd i v\u00e5r del av v\u00e4rlden, men i USA och framf\u00f6rallt i s\u00f6dra delarna av Amerika har Leah Chase blivit en institution.<br \/>\nSom den starkaste kraften bakom New Orleans Dooky Chase\u2019s Restaurant har hon vart en stor del av att s\u00e4tta den kreolska maten p\u00e5 v\u00e4rldskartan, och har flera g\u00e5nger kallats &#8220;The Queen of Creole Cuisine&#8221;. Hon serverade mat till alla fr\u00e5n musiker, politiker, sk\u00e5despelare och till NACCP. Och som foodandwine.com skriver s\u00e5 bj\u00f6d hon \u00e4ven p\u00e5 hennes, \u201d world-class gumbo to\u00a0civil rights leaders\u201d<\/p>\n<p>Internet har sv\u00e4mmat \u00f6ver av kondoleanser till Leahs familj och det har \u00e5terigen visats vilken stj\u00e4rna hon var. Leah gick bort p\u00e5 l\u00f6rdagen den f\u00f6rsta juni. Och vi p\u00e5 FoodFriends skickar sj\u00e4lvklart v\u00e5ra tankar och st\u00f6d till efterlevande familj och v\u00e4nner.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Den gastronomiska v\u00e4rlden har f\u00f6rlorat ytterligare en legend. Kanske inte s\u00e5 k\u00e4nd i v\u00e5r del av v\u00e4rlden, men i USA och framf\u00f6rallt i s\u00f6dra delarna av Amerika har Leah Chase blivit en institution. Som den starkaste kraften bakom New Orleans Dooky Chase\u2019s Restaurant har hon vart en stor del av att s\u00e4tta den kreolska maten [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3545,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-3544","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=3544"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3544\/revisions"}],"predecessor-version":[{"id":3546,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3544\/revisions\/3546"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/3545"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=3544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=3544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=3544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}