From the Menu Of… Joey D’s, New Orleans Spicy Shrimp
AJC, March 4, 2021
By C.W. Cameron
The sauce that comes with the New Orleans barbecue shrimp appetizer at Joey D’s Oak Room is absolutely divine. It includes a mixture of spices with a smoky taste to it. I would love to have the recipe for that dipping sauce! It would pair well with other fish recipes as well. — Viviana Fernandez, Sandy Springs
This spicy shrimp appetizer has been on the menu at Joey D’s Oak Room since the restaurant opened more than 30 years ago. It’s a classic New Orleans preparation that is messy to eat but worth the mess. This is the first time the restaurant has been willing to share this recipe, so we’re glad to be able to feature it.
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Joey D’s Oak Room
“Celebrating 30 years, this high energy restaurant, with IG-worthy bar, is a classic that still glows. Start your meal with New Orleans BBQ shrimp, messy but worth it.”
New York Prime, Atlanta
“This USDA prime-only steak joint remains a top pick for the A’s elite. Their noteworthy seafood platter, with overflowing crustaceans, is to be filed under ‘appetizer of our dreams’.”
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Carolina Roadhouse makes food fun with its generous portion sizes, comfort food dishes, and creative drinks menu. Its speciality dish is the ‘Killer Dog,’ a grilled foot-long hotdog piled high with French fries, homemade chili and cheese. The decor is similarly exuberant, and the open kitchen allows diners a peek behind the scenes. The main feature is the wraparound bar, and numerous tables clustered around a towering palm tree.
Tulane University, Freeman News
After graduating from Tulane University, Jerry Greenbaum (BBA ’62) grew the modest liquor store founded by his father into a family of successful hospitality businesses including a chain of beverage alcohol superstores and more than a dozen upscale casual restaurants across the Southeast.
Along the way, Greenbaum and his wife, the former Barbara Axelrod (NC ’63), also became two of Tulane’s most dedicated supporters. A past chair of the Freeman Business School Council, Greenbaum joined the Board of Tulane in 2011 and provided leadership and funding for major projects including the Goldring/Woldenberg Business Complex, the Barbara Greenbaum Residence Hall, Yulman Stadium and the Freeman School’s new online graduate program in Entrepreneurial Hospitality.
On Friday, Oct. 16, Tulane paid tribute to the Greenbaums’ lifetime of support by naming the new program in their honor. The Greenbaum Family Program in Entrepreneurial Hospitality will apply the joint lenses of entrepreneurship and hospitality to focus on the business principles needed to deliver an exceptional customer experience. The centerpiece of the program is the Entrepreneurial Hospitality specialization within the Master of Management program, which will welcome its first student cohort in January 2021 as the Freeman School’s first online graduate degree program.
“The creation of this program couldn’t come at a better time, at a better place and couldn’t have a better name — the Greenbaum Family Program in Entrepreneurial Hospitality,” said Tulane President Mike Fitts during a virtual meeting of the Business School Council. “New Orleans is a center of hospitality, Tulane is a center of entrepreneurship and the Greenbaums are highly successful entrepreneurs and models of hospitality.”
“Jerry Greenbaum was the inspiration for this program,” added Freeman School Dean Ira Solomon. “He provided the original key insights on the intersection of hospitality and entrepreneurship that drove the creation of this program. Quite simply, it could not have existed without Jerry and Barbara’s advice and counsel.”