Erika Flowers was born and raised in The Bronx, New York, to Belizean parents. In 2008, she made the move to New Orleans. She worked in the hospitality industry for eight years as a server and host before she decided that bartending was more her calling. It was a wise move because in 2023, after only two years of bartending, PUNCH named her as one of the Best New Bartenders of 2023.
While things began to shut down during the pandemic in 2020, Flowers had to find another way to bring in income while the work in the hospitality industry slowed. She decided to start a business that was centered around her Belizean heritage so Taste of the Topics was formed. With Taste of the Tropics (see link below for more info), Flowers sold health supplements, topical teas, and condiments at maker’s markets around New Orleans. During these pop-up events, she began to add bottled cocktails to the product line and they quickly became a hit.
In an article on Tales of the Cocktail Foundation website, Flowers stated “I became a home bartender during the pandemic. My drinks were built on my personal taste and I was never going off of a traditional recipe.”
Seeing her success at the maker’s markets with her cocktail drinks, she decided to take her business, and herself, to the next level, and joined Turning Tables. Turning Tables is an organization that advocates for equality in the hospitality industry with the goal of creating a bar training program that reflects the city with mentoring and career development. Flowers enrolled in the program and it opened new doors for her.
In 2021, Flowers started her professional journey at the award-winning cocktail bar Cane & Table, where she was a bartender. While working there, Flowers dedicated herself to mastering her craft and showcasing her Belizean roots, and she pulled no punches. With the rum-focused cocktail program and Caribbean-inspired cuisine, she was given full license to share her Belizean heritage. This earned her praise and accolades including the PUNCH award as one of the Best New Bartenders of 2023.
In 2024, Flowers joined acclaimed chef Nina Compton and her husband Larry Miller as Bar Lead of the popular Compère Lapin. Now, she will continue to push the boundaries and share in her Belizean heritage which has become her signature style that celebrates the flavors of the islands.
“I’m super excited for this opportunity to build a bar program showcasing flavors of the Caribbean and inspiration drawn from my travels, empower my bar team, and work alongside women whom I’ve admired for years- Chef Nina Compton and Beverage Director, Roxy Eve Narvaez. There’s always a story behind my creations, and I am honored to be curating a menu that will complement the stories told through the food here at Compère Lapin. It’s a full experience, and I look forward to providing it to all who walk through those doors.” Says Erika Flowers.
{photo credit: Kat Kimball}
Erika Flowers, what do red beans and rice mean to you?
My family is from Belize. Rice and beans are in my DNA. We call what folks know here as red beans and rice, “rice and stew beans.” Very similar in style but have slightly different flavorings.
What do you think is the cultural importance of red beans and rice to New Orleans?
I know the tradition of it goes back to when folks would do their laundry on Monday, but in my mind, it highlights the influence of the diaspora and has roots in the slave trade.
What memories do you have with red beans?
Red beans in my household remind me of Sunday dinners. It is definitely a meal that would get all of us around the table.
Are there any traditions or rituals in your family for red beans and rice?
Yep! It’s made with coconut milk and pigtail versus turkey necks.
What do you think red beans and rice symbolize in terms of the traditions of New Orleans?
I think it is a tradition that will be here for years to come and I love that about this city. The root of it may be unknown for some, but one thing is for sure if it is a Monday there is a food that is associated with it.
Who makes the best red beans and rice?
I would have to say my Grandma Joan made the best and my mom learned from the best so there’s that.
When did you learn to make red beans and who taught you?
I learned from trial and error since by the time I started cooking more I was already here in New Orleans.
What’s your process for cooking red beans and rice?
I was always so used to seeing my family make their beans in a pressure cooker, but that’s never something I had in my kitchen. So for me, it’s at least a 2+ hour commitment. I still use coconut milk in addition to water like my family does, but I don’t put meat in mine. I leave it up to the spices to flavor them. Adobo, garlic powder, black pepper, onion powder, and fresh thyme are staples.
What do you serve with your red beans and rice?
I’ve made it with everything from grilled shrimp and stew chicken to whole-fried red snapper. The snapper is probably my favorite pairing.
Where is your favorite spot in New Orleans?
That’s a tough one, but if we’re talking about beans I actually enjoy Willie Mae’s white beans more than anything.
What is your favorite comfort food – your go-to meal?
I love Caribbean food. A whole fried red snapper, oxtail, or some stewed chicken with rice and peas will get me right every time. They are meals that remind me of home and I love it.
Did you have any projects that you’d like to pass along?
I’ve made great strides since stepping into the beverage space of the hospitality industry. I’m really excited to be curating a cocktail menu at Compère Lapin as their new Bar Lead that is influenced by my Caribbean heritage. It is not only aligned with who I am but also with the vision and heritage of Chef Nina Compton. Pairing beverages that compliment her Saint Lucian-inspired cuisine is an honor.
For more information on Erika Flowers’ Taste of the Tropics, follow this link: https://thetasteofthetropics.com/
Compère Lapin is located in the Warehouse Arts District in the lobby of the funky boutique Old No. 77 Hotel. It is an award-winning restaurant helmed by acclaimed Chef Nina Compton. Named the 2018 James Beard: Best Chef South and one of Food & Wine magazine’s “Best New Chefs 2017”, Compton creates robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients.
The restaurant is located at 535 Tchoupitoulas Street. For additional information or reservations, please visit www.comperelapin.com.
To learn more about Turning Tables, visit their website at https://www.turningtablesnola.org/
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ERIC
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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