One restaurant is an old-time favorite, the kind of place your parents used to take you. The other is a brand-new chicken and fish stand offering bargain deals.

Chef Gaye from Tony Chachere’s is making 2 recipes: New Orleans Style Pecan Crusted Catfish with Meunière Sauce, and Shrimp, Spinach and Mushroom Angel Hair Pasta. Melt butter. Add flour and ...