DOCSLIB.ORG

Culinary Conn 08

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Culinary Conn 08 sponsored by: THE GLAZER’S COMPANIES OF LOUISIANA IS PROUD TO ANNOUNCE THAT IT HAS BEEN SELECTED TO DISTRIBUTE KETEL ONE VODKA IN LOUISIANA. The Nolet family has distilled Ketel One Vodka for over 300 years at the Nolet Distillery in Schiedam, Holland. Distilled from 100% wheat in alembic copper pot stills, filtered over loose charcoal, and rests in tile lined tanks until ready. Ketel One Vodka is consistently named one of the world’s top spirits for quality and taste. Ketel One Vodka is named after the original, copper pot still, “Distilleerketel #1,” and is handcrafted in small batches. The alcohol content of this spirit is (80 proof). Inside: 4 Introduction Best New Restaurants Best Sous Chefs 12 5 Fifty 5 28 William Briand Special photo section 12 MiLa 29 Larry Herbert 20 Culinary Connoisseurs 13 Nathan’s Restaurant 29 Mike Nelson event photos 13 New City Grille Best Sommeliers Best Fine Dining Best Caterers 30 Michael Juan Establishments 14 Fleur de lis New Orleans Cuisine 30 Chris Ycaza 6 Antoine’s Restaurant 14 Food Art Aymami Cover photo by Frank 6 The Dakota Restaurant 15 Martin Wine Cellar Best Pastry Chefs 7 August 15 Patton’s Caterers 31 Beth Biundo 31 Tariq Hanna Best Casual Upscale Dining Best Owners 32 Chris Newton Published by the NOPG LLC Establishments 16 John Besh — also honored 111 Veterans Memorial Blvd., 8 Drago’s Seafood Restaurant as a Best Executive Chef Best Maitre D’s Suite 1440, Metairie, La. 70005 8 Lüke — also honored 16 Tommy Cvitanovich 33 Robin Bordelon 504-834-9292; Fax: 504-837-2258. as a Best New Restaurant 17 The Tastebuds: Greg Reggio, 33 Vedran Komazec 9 Sal & Judy’s Hans Limburg, Gary Darling 34 Sergio Lopez Publisher and president: D. Mark Singletary 9 Tommy’s Cuisine Associate Publisher: Lisa Blossman Best Executive Chefs Legends Managing Editor: Greg LaRose Best Neighborhood Dining 18 Rene Bajeux 35 Leah Chase Associate editors: Christian Moises, Autumn Giusti, Establishments 18 Kim Kringlie 35 Paul Prudhomme Renee Aragon Dolese, Deon Roberts 10 Blue Duck Café 24 Brian Landry Art director: Alex Borges, Lisa Finnan 10 Byblos Restaurant 24 Donald Link Lifetime Achievement Account Executives: Liz Baldini, Jeanne Farrell, Cassie 11 Deanie’s Seafood — Bucktown 26 Duke LoCicero 36 Shirley Anthony Foreman, Ginger Graf, Coco Evans Judd 11 Mother’s Restaurant 26 Spencer Minch 36 Marie Laborde Production manager: Julie Bernard 27 Darin Nesbit 37 Dalton Milton 27 Mike Regua 38 Shirley Rubin 28 Susan Spicer New Orleans CityBusiness August 18, 2008 3 Introduction 50 professionals make menu for 1st Culinary Connoisseurs EVERYONE LOVES TO EAT. No place is that more true than in New Orleans, with our world- famous cuisine, award-winning chefs and historic restaurants. CityBusiness realized last year that of all the industries we honor each year, one of the region’s largest — the culinary industry — was not in our lineup. According to the Louisiana Restaurant By Christian Moises Association: Associate Editor • Louisiana restaurants have an annual economic impact of $9.9 billion. • Every $1 spent in Louisiana restaurants gener- ates an additional $1.05 in sales for other indus- tries in the state. • The restaurant industry is the state’s largest pri- vate retail employer, providing jobs to 132,300 state residents and another 55,000 jobs that sup- ply the industry. These figures represent 10.4 percent of private employment in the state. • Each additional $1 million spent in restaurants generates an additional 44.5 jobs in the state. It is only fitting we raise a glass to the restau- rants and people who make that happen with the inaugural class of Culinary Connoisseurs, recog- nizing 50 top professionals and establishments in the region’s culinary industry based on cuisine, business success and community involvement. Honorees were divided into 13 categories: best fine dining establishments, best casual upscale din- ing establishments, best neighborhood dining establishments, best new restaurants, best caterers, best owners, best executive chefs, best sous chefs, best pastry chefs, best sommeliers, best maitre d’s, legends and lifetime achievement. Many people know John Besh, Leah Chase and Tommy Cvitanovich, but what about pastry chef Chris Newton, the 22-year veteran at Brigtsen’s restaurant; sous chef William Briand, who special- izes in butchering at Cochon; or caterer Marie Hasney, whose Fleur de Lis New Orleans Cuisine has catered the Jazz Fest Hospitality Tent and VIP area for the past three years. The people profiled in the following pages are the ones who make our culinary industry so famous, so successful and one of the biggest rea- sons people worldwide know and visit us. Our world-renowned restaurants not only sur- vived Hurricane Katrina but continue to provide the quality service and food they have for more than a century. In addition to countless hours of community service their staff members provide, they have also made a commitment to support our local producers by frequenting area farmer’s mar- kets and seafood suppliers. CityBusiness thanks each of them for their tasty contributions to the region and for their commit- ment to the New Orleans area. Congratulations to the 50 Culinary Connoisseurs of 2008.• 4 Culinary Connoisseurs Kendra Cavalier CANCER SURVIVOR “Fighting cancer made me stronger.” To watch Kendra play with her pet Shitzu, Max, you would never suspect you were watching someone who had endured five surgeries and is now a cancer survivor. Kendra’s doctor is one of several EJGH cancer-fighting doctors who have been credentialed by M. D. Anderson Physicians Network. Credentialed physicians give their patients access to the latest evidence-based treatment protocols developed by the nation’s leader in cancer care, The University of Texas M. D. Anderson Cancer Center. Through this affiliation, East Jefferson General Hospital is offering new hope for cancer care in our region. And giving Kendra more time with Max. Call 504-456-5000 or visit us online for credentialed physicians and more information. www.ejgh.org/cancercare Affiliated with East Jefferson General Hospital Because no one fights cancer alone. New Orleans CityBusiness August 18, 2008 5 Best Antoine’s Fine Dining Establishments Restaurant Interview with owner Rick Blount Executive chef: Mike Regua Community involvement: Antoine’s has tried, especially post-Katrina, to be a good citizen in our Opened: 1841 community in every way we can. We’ve participated in every festival and either donated food or services Price range: Between $50 or gift certificates to more charities and schools than and $75 per person. I can even remember because to us, it’s just so important our community gets to survive. Cuisine: Antoine’s is proud to have been one of the businesses and one of the families that helped define Most notable guests: New Orleans cuisine as we experience it today. My My great-grandfather and grandfather have collected great-great-grandfather, Antoine Alciatore, was a clas- autographs from everyone from all the presidents to sically trained chef in France when he came to the pope to Lucille Ball to Dennis Quaid. Everybody America. But when he got here, the foods he was who’s anybody has dined with us. trained to cook weren’t available. So he and many other Europeans took their craft and applied it to very Major milestones: different food groups, and the results were extraordi- We’ve had lots of tough times. The Civil War in the nary. Oysters Rockefeller, Pompano en Papillote, Eggs early days of the restaurant was not good for Sardou were all original dishes here at Antoine’s. Antoine’s. Reconstruction wasn’t exactly a lot of fun. The two world wars, Prohibition, all left the restau- Noted for: Antoine’s is the quintessential New rant with scars. And so did Hurricane Katrina. But Orleans experience; we strive to be the epitome of one of the toughest things for our business has been that. The dining rooms were all themed and built keeping the business alive and healthy through gen- many, many decades ago, some well over 100 years erations. It’s a family business and keeping the fami- ago. The menu is classic New Orleans cuisine — ly healthy is a big challenge for us.• Antoine’s server French Creole. The full service, black-tie service style, Johnny Messina we hope, is the finest in the city. — Leah Bartos serves dessert to Wendy Chatelain and Jeff Orkes. Photo by Frank Aymami Best The Dakota Fine Dining Establishments Restaurant Interview with owner Kenny LaCour Executive chef: Kim Kringlie Noted for: Creating an atmos- Notable guests: phere where people can have a Justice Antonin Scalia, Opened: 1990 good time and enjoy the kind of Archbishop Hannan — who is Louisiana food they like to a frequent guest — Kevin Price range: Guests coming come back for again and again. Costner, Diane Carroll, Samuel in may want to enjoy an adult L. Jackson, former Gov. Mike beverage or maybe just have an Community involvement: Foster, Candy Picou, the former entrée and move on to desert. We don’t contribute to and focus wife of Edwin Edwards, and In the latter example, it would on just one particular cause, but Johnnie Cochran. be somewhere in the $45 to people come and knock on our $55 range. In the former exam- door and ask for our help. We do Major milestones: Surviving ple, it would naturally be a little everything from hosting charity Katrina certainly, but also sur- more. events to setting up a table at a viving a series of different eco- particular event to donating gift nomic downturns. We went Cuisine: I have always certificates and having private through the oil downturn and referred to it as contemporary, dinners in people’s homes.
Load more

Recommended publications
  • Download the Spring 2015 IMPACT Newsletter
    GIVENOLA DAY SPECIAL ISSUE MAYOR MITCH LANDRIEU IRMA THOMAS “I challenge our “Whatever you can community to demonstrate do, put a smile on unprecedented generosity someone’s face.” on GiveNOLA Day.” LEAH CHASE IRVIN MAYFIELD “Don’t worry about the size “24 hours—but it only of the gift. Even the teeniest takes a minute to make a gift of generosity can ignite lasting impact.” great change.” What They CHEF JOHN BESH PIERRE THOMAS “If this day can “One day that can Say change just one life, make the whole it’s worth it.” year better.” About GiveNOLA STEVE GLEASON Day “GiveNOLA – ALLEN a day to be TOUSSAINT inspired to act.” “Make giving a now thing, not a later thing.” TROMBONE ANGELA HILL SHORTY “May 5th is “We can all connect to the day to give each other through the as one.” simple act of giving.” GREATER NEW ORLEANS FOUNDATION SPRING 2015 PHILANTHROPY AT WORK Louisiana Modified Dolls Orleans Public Education Network The Al Copeland Foundation Our sincere appreciation to the 574 nonprofit organizations Louisiana Philharmonic Orchestra Our Daily Bread Food Bank of Tangipahoa The Chartwell Center Louisiana Restaurant Association Education Foundation Our Lady of Holy Cross College The Childhood and Family Learning Foundation in the 13-parish region participating in GiveNOLA Day 2015. Louisiana SPCA Ozanam Inn The COOL Cooperative, Inc. Love in Action Outreach PACE Greater New Orleans The Creativity Collective 30 by Ninety Theatre Collegiate Academies Green Light New Orleans Lower 9th Ward Center for Sustainable Engagement & Parkway Partners The Crown and Shield Foundation 504HealthNet Common Ground Relief, Inc.
    [Show full text]
  • Candidate's Report
    CANDIDATE’S REPORT (to be filed by a candidate or his principal campaign committee) 1.Qualifying Name and Address of Candidate 2. Office Sought (Include title of office as OFFICE USE ONLY well MITCHELL J. LANDRIEU Report Number: 9939 Mayor - City of New Orleans 3421 N. Casueway Blvd. Ste. 701 Date Filed: 5/10/2006 Metairie, LA 70002 Report Includes Schedules: Schedule A-1 Schedule A-2 Schedule C 3. Date of Election Schedule E-1 Schedule E-2 This report covers from 4/3/2006 through 4/30/2006 4. Type of Report: 180th day prior to primary 40th day after general 90th day prior to primary Annual (future election) 30th day prior to primary Supplemental (past election) 10th day prior to primary X 10th day prior to general Amendment to prior report 5. FINAL REPORT if: Withdrawn Filed after the election AND all loans and debts paid Unopposed 6. Name and Address of Financial Institution 7. Full Name and Address of Treasurer (You are required by law to use one or more banks, savings and loan associations, or money market mutual fund as the depository of all 9. Name of Person Preparing Report Daytime Telephone 10. WE HEREBY CERTIFY that the information contained in this report and the attached 8. FOR PRINCIPAL CAMPAIGN COMMITTEES ONLY schedules is true and correct to the best of our knowledge, information and belief, and that no a. Name and address of principal campaign committee, expenditures have been made nor contributions received that have not been reported herein, committee’s chairperson, and subsidiary committees, if and that no information required to be reported by the Louisiana Campaign Finance Disclosure any (use additional sheets if necessary).
    [Show full text]
  • Underactive Thyroid
    Underactive Thyroid PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Thu, 21 Jun 2012 14:27:58 UTC Contents Articles Thyroid 1 Hypothyroidism 14 Nutrition 22 B vitamins 47 Vitamin E 53 Iodine 60 Selenium 75 Omega-6 fatty acid 90 Borage 94 Tyrosine 97 Phytotherapy 103 Fucus vesiculosus 107 Commiphora wightii 110 Nori 112 Desiccated thyroid extract 116 References Article Sources and Contributors 121 Image Sources, Licenses and Contributors 124 Article Licenses License 126 Thyroid 1 Thyroid thyroid Thyroid and parathyroid. Latin glandula thyroidea [1] Gray's subject #272 1269 System Endocrine system Precursor Thyroid diverticulum (an extension of endoderm into 2nd Branchial arch) [2] MeSH Thyroid+Gland [3] Dorlands/Elsevier Thyroid gland The thyroid gland or simply, the thyroid /ˈθaɪrɔɪd/, in vertebrate anatomy, is one of the largest endocrine glands. The thyroid gland is found in the neck, below the thyroid cartilage (which forms the laryngeal prominence, or "Adam's apple"). The isthmus (the bridge between the two lobes of the thyroid) is located inferior to the cricoid cartilage. The thyroid gland controls how quickly the body uses energy, makes proteins, and controls how sensitive the body is to other hormones. It participates in these processes by producing thyroid hormones, the principal ones being triiodothyronine (T ) and thyroxine which can sometimes be referred to as tetraiodothyronine (T ). These hormones 3 4 regulate the rate of metabolism and affect the growth and rate of function of many other systems in the body. T and 3 T are synthesized from both iodine and tyrosine.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • AGOSTO 2010 No
    Aladierno AladiernoN.° 144 - AGOSTO 2010 No. 144 - AUGUST 2010 Edurne Pasabán “He conseguido mi independencia Zaragoza sorprende con este deporte” “This sport has helped me a cada paso becomebecome independent”independent” Zaragoza, Alojarse en Zaragoza, la naturaleza intacta a surprising city Accommodation in the heart of the countryside Somos Extremadura: una invitación a vivir la experiencia Extremadura We are Extremadura: we invite you to live the Extremadura experience Lanzarote La isla diferente The different island EUROPEAN REGIONAL AIRLINE OF THE YEAR 2007-2008 COMPAÑÍA AÉREA REGIONAL EUROPEA DEL AÑO 2007-2008 IR A LA WEB contenido content Bienvenido a bordo 5 Welcome aboard Carta del presidente President’s letter El Alma del Ebro. Expo Zaragoza 2008 (portada). The Alma del Ebro. Nuestro mundo 6 Our World Expo Zaragoza 2008 (front page). Zaragoza sorprende Zaragoza, a cada paso 8 a surprising city Edurne Pasabán Edurne Pasabán “He conseguido mi independencia con este deporte” 16 “This sport has helped me become independent” Edurne Pasabán. Alojarse en Accommodation in la naturaleza intacta 20 the heart of the countryside Somos Extremadura: una invitación We are Extremadura: we invite you a vivir la experiencia Extremadura 30 to live the Extremadura experience Lanzarote Lanzarote La isla diferente 38 The different island Galerías de la Avenida de la Marina en A Coruña. A view of the galleries in the Marina Avenue in Business Class Business Class the city of A Coruña. AIR NOSTRUM 54 AIR NOSTRUM Noticias 57 News AIR NOSTRUM recomienda 58 AIR NOSTRUM recommends Festival de Teatro de Mérida. Fotografía de Ceferino López. Merida Theatre Festival.
    [Show full text]
  • James Beard Foundation Honors
    FOR IMMEDIATE RELEASE Press Contacts: Mary Blanton Ogushwitz / Amy Stein MAGRINO Tel: 212.957.3005 Email: [email protected] / [email protected] RESTAURANT VISIONARY AND CELEBRATED SOCIAL ADVOCATE AWARDED JAMES BEARD FOUNDATION HONORS LEAH CHASE NAMED 2016 LIFETIME ACHIEVEMENT AWARD RECIPIENT FATHER GREG BOYLE NAMED HUMANITARIAN OF THE YEAR AWARD RECIPIENT New York, NY (January 28, 2016) – The James Beard Foundation announced today that Leah Chase, renowned chef, author, and television personality has been named the recipient of the 2016 James Beard Lifetime Achievement award, and Father Gregory Boyle, S.J., founder of Homeboy Industries, has been named the recipient of the 2016 James Beard Humanitarian of the Year award. The Lifetime Achievement award is bestowed upon a person in the industry whose lifetime body of work has had a positive and long-lasting impact on the way we eat, cook, and think about food in America. The Humanitarian of the Year award is given to an individual or organization whose work in the realm of food has improved the lives of others and benefited society at large. Leah Chase and Father Boyle will be honored at this year’s James Beard Foundation Awards on Monday, May 2, 2016 at Lyric Opera of Chicago. “We are very excited to honor these two outstanding individuals whose contributions to not only the food and beverage industry, but society as a whole, are boundless,” said Susan Ungaro, president of the James Beard Foundation. “Both Leah and Father Greg have impacted the lives of so many people, and we know that their legacies will continue to inspire our community for decades to come.” Known as the “Queen of Creole Cuisine,” Leah Chase is a chef, restaurateur, and TV personality from New Orleans.
    [Show full text]
  • Aragón Is Flavour
    ENGLISH ARAGON / IS FLAVOUR YOU’RE GOING TO FIND OUT WHAT FLAVOUR REALLY IS. VISITING ARAGON IS NOT JUST ABOUT ITS LANSCAPES, VILLAGES AND MONUMENTS BUT ABOUT GOOD TASTE. STEP BY STEP AND DISH BY DISH, THE PLEASURE IS YOURS. ARAGONESE CUISINE IS INSPIRED AS MUCH BY ITS NEIGHBOURS TO THE NORTH AND FROM THE MEDITERRANEAN AS IT IS BY THE ABUNDANCE OF ITS GARDEN PRODUCE /2 YOU’RE GOING TO FIND OUT WHAT FLAVOUR REALLY IS. VISITING ARAGON IS NOT JUST ABOUT ITS LANSCAPES, VILLAGES AND MONUMENTS BUT ABOUT GOOD TASTE. STEP BY STEP AND DISH BY DISH, THE PLEASURE IS YOURS. / ARAGON Tradition, IS FLAVOUR There is a way of appreciating the culture of a land by means of your senses. In Aragon, you can discover the know-how of traditional dishes and the imagination of the new generation of chefs. And tasting is the best way to get to know them, Innovationbecause they contain the best of this land. FURTHER INFORMATION www.gastronomia-aragonesa.com < Teruel jamón (ham). Fuentes onions. Wines of Aragon. Longaniza tapas from Graus. Olives from Lower Aragon. /3 /3 WINE IS THE LINK BETWEEN THE ESSENCE OF A LAND AND THE SPIRIT OF THE PEOPLE WHO DRINK IT, BECAUSE IT IS BORN OF THE EARTH AND THE SUN. 01/ 02/ ARAGON OUTSTANDING IS FLAVOUR PRODUCE And tasting is the best way A variety of products are to get to know it, because it taken to their culinary heights contains the best of this land. in Aragon. Find out about them and if you get the chance, try them.
    [Show full text]
  • Downloadable
    EXPERT-LED PETER SOMMER ARCHAEOLOGICAL & CULTURAL TRAVELS TOURS & GULET CRUISES 2021 PB Peter Sommer Travels Peter Sommer Travels 1 WELCOME WHY TRAVEL WITH US? TO PETER SOMMER TR AVELS Writing this in autumn 2020, it is hard to know quite where to begin. I usually review the season just gone, the new tours that we ran, the preparatory recces we made, the new tours we are unveiling for the next year, the feedback we have received and our exciting plans for the future. However, as you well know, this year has been unlike any other in our collective memory. Our exciting plans for 2020 were thrown into disarray, just like many of yours. We were so disappointed that so many of you were unable to travel with us in 2020. Our greatest pleasure is to share the destinations we have grown to love so deeply with you our wonderful guests. I had the pleasure and privilege of speaking with many of you personally during the 2020 season. I was warmed and touched by your support, your understanding, your patience, and your generosity. All of us here at PST are extremely grateful and heartened by your enthusiasm and eagerness to travel with us when it becomes possible. PST is a small, flexible, and dynamic company. We have weathered countless downturns during the many years we have been operating. Elin, my wife, and I have always reinvested in the business with long term goals and are very used to surviving all manner of curve balls, although COVID-19 is certainly the biggest we have yet faced.
    [Show full text]
  • New Orleans Guide
    New Orleans INDEX EAT RESTAURANTS: AMERICAN| CONTEMPORARY LOUISIANA |CAJUN| CREOLE | FRENCH PAGE 3 EAT RESTAURANTS: ITALIAN | MUFFULETTAS | PO-BOYS | VIETNAMESE FIND | FARMERS MARKETS | ANTIQUE SHOPS PAGE 4 EAT SWEETS DRINK BARS | COCKTAILS PAGE 5 & 6 DRINK COCKTAILS EAT | RESTAURANTS BEYOND NEW ORLEANS FRENIER | LAKEVIEW | METAIRIE PAGE 6 Website: www.findeatdrink.com / Contact us at: [email protected] ©2012 Find. Eat. Drink. LLC Page 2 of 6 NEW ORLEANS, LOUISIANA EAT | RESTAURANTS AMERICAN CREOLE / CAJUN CREOLE / CAJUN HERBSAINT CLANCY’S JACQUES-IMO’S "Chef Donald Link is very respected.." "For lemon icebox pie." "Shrimp Creole, fried rabbit tenderloin" - Chef Adolfo Garcia (Rio Mar, A Mano, La Boca) - Pastry Chef David Guas - Bartender Chris Hannah (Arnaud's French 75) Neighborhood: Warehouse District Neighborhood: Uptown Neighborhood: Uptown 701 Saint Charles Avenue 6100 Annunciation Street 8324 Oak Street T: 504.524.4114 T : 504.895.1111 T: 504.861.0886 www.herbsaint.com www.jacquesimoscafe.com BON TON CAFE PORT OF CALL "Simply the best Creole food done the right way! MURIEL’S JACKSON SQUARE "For a hamburger." A great place for Jambalaya." "Get the crawfish and goat cheese crepes." - Chef Edgar Chase IV (Dooky Chase) - Chef John Besh (Restaurant August) - Cajun chef Mark Roberthon Neighborhood: French Quarter Neighborhood: Central Business District Neighborhood: French Quarter 838 Esplanade Avenue 401 Magazine Street 801 Chartres Street T: 504.523.0120 T: 504.524.3386 T: 504.568.1885 www.portofcallneworleans.com www.thebontoncafe.com
    [Show full text]
  • Hello Spanish Table Wine Friends! Did You Get Your Jambalaya on This
    Hello Spanish Table wine friends! Did you get your jambalaya on this week? While I celebrated Fat Tuesday with Thai food, this past Sunday was spent stirring & stirring & stirring a roux for big pot of gumbo, along with smokey ham hock and collards greens, & cornbread of course! Delicious & inspiring as I have never been to New Orleans and have only occasionally experimented with Cajun & Creole cuisine. After doing some foodie research today, I learned that there are some major differences between Creole & Cajun recipe origins, although the two food cultures have certainly influenced one another as they evolved. The Creoles tended to be of European descent & were wealthier planters who had access to more exotic spices, aspiring to more of a "grande cuisine." A blend of French, Spanish, Italian, & German descendents made their way to Louisiana where Haitian, African & Native American influence helped to reinvent traditional dishes whose ingredients were hard to come by in the new world. We can thank those Spanish chefs for the invention of jambalaya which of course evolved from what else but paella! Cajuns were exiled French refugees from Nova Scotia who had no ties to aristocracy so the food on their table was based on what the wilderness provided them & lots of ingenuity. From their black caldrons came simpler one pot dishes that made the most of everything the sea & swamps had to offer. And so it seems a people that have been hard hit by tragedy throughout its history still manage to keep that "joie de vivre" alive, partially by the love invested in their rich culinary culture.
    [Show full text]
  • Aragon Dining Facility
    COMMANDER’S CORNER: GREATEST DEAL IN TOWN - PAGE 3 Peterson Air Force Base, Colorado Thursday, August 19, 2010 Vol. 54 No. 33 Peterson children start school year with a little extra help by Monica Mendoza and Rob Bussard 21st Space Wing Public Affairs PETERSON AIR FORCE BASE, Colo. -- Children lined up Aug. 3 at the R.P. Lee Youth Center to get their back- to-school swag, school information and news about a new online tutoring program that could help them in the coming school year. The “Back to School Bash” was hosted by the 21st Force Support Squadron and provided school-age children with “tool boxes” filled with pens, pencils, scissors, crayons, notebooks and folders. The 21st FSS worked with representatives from local supporting school districts to provide the free school supplies to military families. Members of the 21st Security Forces Squadron and a mili- tary working dog were at the bash along with McGruff the Crime Dog to give safety tips. Children also learned school bus safety tips from “Buster the School Bus,” a talking, yellow bus who entertained some of the younger children. Children who live on Peterson Air Force Base are zoned for schools in the Colorado Springs School District No. 11. The first day of school for the district was Aug. 18. This school year, Air Force families will have access to a free, online tutoring service. The site, www.tutor.com/military, offers round-the-clock professional tutors who can assist with homework, studying and test preparation. Marine Corps and Army families have had access to the program for more than a year.
    [Show full text]
  • Street Renaming Commission
    NEW ORLEANS CITY COUNCIL STREET RENAMING COMMISSION FINAL REPORT March 1, 2021 FINAL REPORT MARCH 1, 2021 1 Table of Contents Executive Summary 02 Letter from the Chair 04 Introduction 05 New Orleans City Council Approved Motion 06 M-20-170 and Commission Charge City Council Streets Renaming Commission 07 Working Group Policy Impacting Naming and Removal of 10 Assets Assets: Defined and Prioritized 13 Summary of Engagement Activities (Voices 14 from New Orleans Residents) City Council Street Renaming Commission 22 Final Recommendations Appendix / Reference Materials 38 Commission Meeting Public Comments 42 Website Public Comments 166 NEW ORLEANS CITY COUNCIL STREET RENAMING COMMISSION 2 EXECUTIVE SUMMARY On June 18, 2020, the New Orleans City Council unanimously voted to establish the City Council Street Renaming Commission (CCSRC) as an advisory committee to run a public process for making recommendations to rename streets, parks, and places in New Orleans that honor white supremacists. The CCSRC is composed of nine total members, with one appointed by each Councilmember with a formal or informal background of the history and geography of New Orleans. Mayor LaToya Cantrell and the City Planning Commission appointed the remaining two members. The Commission was charged with several key responsibilities, which included conducting a thorough research and public engagement process to develop a comprehensive set of renaming recommendations for streets, parks, and places across the city. In the course of auditing the list of City streets beyond those initially identified by the New Orleans Public Library, the Commission consulted a panel of experts to provide an additional set of names, which was used to formulate the recommendations listed in this report.
    [Show full text]