The macaroni and cheese comes in a little brown box, topped with finely chopped chives. A creamy, rich sauce. Shrimp and bacon. Now that is decadent.
“People talk about knowing love when you see it. I want to make people know love when they taste it,” Renauld Porter tells me, grinning, as we stand in front of his Creole-style temporary kitchen in the corner of Tulsa’s Mother Road Market food hall.
