Nuwe resepte

New Orleans Roadfood Festival: 23-25 ​​Maart

New Orleans Roadfood Festival: 23-25 ​​Maart

Hierdie fees vier die heerlikheid van eetplekke langs die pad, en bedien alles van po'boys tot rooi en wit 'hots'

Die lys van voedsel wat aangebied word by die New Orleans Roadfood Festival alleen is genoeg om almal te laat begin met 'n sapreiniging - daar is geen steen wat onaangeroer moet word as dit kom by die viering van Suidelike en Kreoolse geure op hierdie fees nie. Restaurante van Texas tot New York en van Louisiana tot Arizona kom bymekaar om heerlike geregte te bedien, soos poppies met sagte skulp, gebakte oesters, toebroodjies met varkvleis, piesangs Foster, gegrilde kaasbroodjies met boudinballetjies en pekanneutskilpaaie tot honger fees -gangers.

Die fees omskryf padkos as "wonderlike plaaslike maaltye langs snelweë, in klein dorpies en in stadsbuurte"; basies is padkosgeregte al die plesier en hartlike herinneringe aan padreise van kus tot kus. En wat in 2000 begin het, het 'n gewilde bestemming vir kosfeeste geword - met soveel eetplekke vanaf soveel plekke op die kaart, is dit maklik om te sien hoekom. Louie Mueller Barbecue in Taylor, Texas, bring hierdie jaar hul beesvleisbroodjie, terwyl Dunbar's van daar in New Orleans hul gebraaide baber sal aanbied, Big Daddy's Hotwater Cornbread (uit Arizona) bring hul gebraaide mieliebrood, en Abbott's Frozen Custard kom heeltemal van Rochester, NY

'N Paar kosfeeste sou voltooi wees sonder 'n eetwedstryd, en die Roadfood -fees stel nie teleur nie. Omdat dit New Orleans is, bied hulle 'n Beignet -eetwedstryd aan, met lede van die brandweer in New Orleans wat meeding om die titel en die wêreldkampioen Beignet -eetgordel.


Kry jou eetgoed aan

As daar ooit 'n maand vir kosliefhebbers was, sou dit April wees. Terwyl Pasga en Paasfees spesiale kosse bied, het ons ook die French Quarter Fest, Jazz Fest, Strawberry Fest, Catfish Fest, Etouffee Festival en die Cajun Hot Sauce Festival. Die sjefs wat op nuwe plekke verskyn, onlangse restaurantopeninge, 'n vars fees en, soos altyd, 'n bietjie onskadelike skinder, maak ook kosnuus.

NUWE KOSFEES
Die Louisiana Roadfood FestivaEk sal die kulinêre diversiteit van ons groot vier staat. Op die eerste naweek van die maand in die 300 tot 600 blokke van Royal Street, sal die Roadfood Fest 16 restaurante hê wat gunstelinggeregte van regoor die staat opdis. Bekende koshoogtepunte sluit in vleis en aartappeltaartjies van Lasyone’s Meat Pie Restaurant Creoolse warm wors van Vaucresson garnale en korrels van Joe's Dreyfus Store Restaurant braai van Trek my varkbraai en seekos en 12-uur braaivleis, cochon de lait en eend cracklins van Boucherie. Saterdagoggend om 11:00 maak die jaarlikse oesterjubileum in Bourbonstraat die wêreld se langste Po-boy (Bourbon St. 311) en verbind die twee feeste terwyl dit strek van Bourbon tot Royalstrate.

HEILIGE EET
Paasfees begin met sononder op 8 April. Vir die volgende sewe dae weerhou waarnemers voedsel wat suurdeeg bevat (en dus fermenteer of rys), insluitend gars, koring, rog, hawer en spelt. Matzoh is ongesuurde brood gemaak van meel en water. Dit word in minder as agtien minute gemeng en gebak, wat beteken dat geen suurdeeg plaasvind nie. As die amptelike kos van Pasga word matzoh die hele week lank in plaas van brood geëet. Kyk na die heerlike matzoh -variëteite wat by die kruideniersware oral in die stad beskikbaar is, en maak seker dat die produk 'Kosher for Passover' gemerk is.

9 April is Heilige Donderdag, en dit beteken mevrou Chase se Gumbo Z'Herbes by Dooky Chase Restaurant. Die gumbo -pot word gevul met 'n onewe aantal groente (ten minste sewe, insluitend beetblare, pepergras, wortelblare, ens.) En baie vleis (wors, ham, bors, stoofvleis). Baie mense sal daar wees om hul bak vol te kry. Bespreek plek of beplan om in die ry te kom.

Paassondag is 12 April, en vir baie beteken dit 'n besoek van die Paashaas. Hierdie jaar, soek mandjies vol Elmer se nuutste toevoegings: Dark Chocolate Heavenly Hash en Gold Brick Eggs. Elmer's is die oudste sjokoladeonderneming in die Verenigde State in die familie, en omdat Gold Bricks en Heavenly Hash slegs gedurende die Paastyd beskikbaar is, wil u dalk voorraad opdoen.

VERLORE EN VON
James Leeming, die voormalige sjef van Dick & amp; Jenny's, het skitterend opgedaag by Fuel Koffiehuis. Die oulike plek op Magazine is 'n verborge juweel vir fantastiese koffie, 'n rustige omgewing en gratis WiFi. Dit spog nou met uitstekende ontbyt-, middagete- en brunchgeregte, soos jalapeño-mieliekoeke met varkvleis, gepocheerde eiers en hollandaise of vet Belgiese wafels bedek met saggekookte appels, gesnyde gerookte wors, pekanneute en 'n diep, donker versnit van Steen's Cane Stroop en melasse.

Chris Debarr, die geliefde sjef wat verantwoordelik is vir die stewige aanplant van die Delachaise op die voedselkaart, het sy eie plek op Exchange Alley oopgemaak, genaamd die Groen godin, so vernoem na wyle Warren LeRuth se romerige, slaaisous, en "na vars smaak, mistieke kragte." Verwag dat Debarr die smaakomhulsel op skouspelagtige en intrigerende maniere kan druk.

Aurora en LeRoy Bautista van Brandstof het New Orleans verlaat, maar die maatslag gaan voort in die sjiek, moderne ruimte in Hampsonstraat in die Riverbend. Daar is nuwe sjefs in die koshuis, sowel as gebak, sewe dae diens en aflewering. En as u bekommerd is, is die geniale grits nog steeds so wonderlik soos altyd, maar nou kry hulle 'n keuse van sewe toppings, of glad nie, behalwe 'n gesonde skeut Crystal Hot Sauce.

Dominique Macquet en Guillermo Peters het gekombineer om 'n unieke eetkamer te bied in die ruimte wat vroeër was Taqueros Y Coyoacan dan Stop 9. Sitplekke strek oor 'n tydperk van drie uur van 18:30 tot 21:00, met vooraf bespreking. Die eerste ete is verlede maand gehou. 'N Moderne draai in beide kookkuns van die sjef - vars in die koloniale Mexiko -stad en die Indiese Oseaan. Pryspunte was 'n bietjie skerp, met gemiddeld $ 31 voorgereg, en dit was slegs kontant of tjek. Interessant, nè?

BLOGS VAN NOTA
Aanhangers van alles wat plaaslik is, sal verheug wees oor NewOrleans.com se weeklikse blog genaamd Cooking With Honey & Sugarboy. Mnr. Frank en juffrou Luel (ook bekend as "Miss Lou") deel hul verhale en resepte van die vervloë New Orleans. Dit is 'n bewaarder! Ek het die weeklikse resepte uitgedruk en het onlangs Miss Lou's Worsbrood en Sweet Hot Pickles gemaak. Fantasties!

Sjef Justin Devillier van La Petite kruideniersware het sy eie blog (www.justindevillier.com), wat gereeld opgedateer word ... dit wil sê vir 'n sjef. In 'n inskrywing in Maart gee Justin ons 'n idee van wat hy kook, wat hy beplan oor kook en skemerkelkies, insluitend hierdie vae verwysing na "'n baie gawe dame by die renbaan wat allerhande kruie verkoop, soos als (bekend vir absint) , gientian en quassia, wat almal 'n goeie begin is. ” Kom op, Justin, wees 'n bietjie meer spesifiek! Miskien sal ek die goed uit hom druk over 'n paar skemerkelkies met sy gemmer-ingevulde gin.

Laastens nog 'n opdatering oor sjef Aaron Burgau (van Patois): Teen druktyd het die swembad “Aaron skree baie” sterk gegaan. Vir die vastyd het Aaron opgehou om op sy personeel te skree, maar daar is 'n poel wanneer hy nie meer 'meester van sy domein' sal wees nie. Alhoewel hy op 11 Maart op iemand geskree het, het niemand die vierkant gekoop nie en Aaron moes die helfte van die bestaande swembadgeld terug in die pot gooi. Dit speel nog steeds, en ja, ek het twee vierkante gekoop.

B-DAY BUBBLY
Besoek Whiskey Blue, die swank -sitkamer in die W Hotel op Poydras tydens u geboortemaand en geniet 'n gratis bottel huis sjampanje! Besprekings vir die sitkamer word aangemoedig, dus bel vooraf.


Kry jou eetgoed aan

As daar ooit 'n maand vir kosliefhebbers was, sou dit April wees. Terwyl Pasga en Paasfees spesiale kosse bied, het ons ook die French Quarter Fest, Jazz Fest, Strawberry Fest, Catfish Fest, Etouffee Festival en die Cajun Hot Sauce Festival. Die sjefs wat op nuwe plekke verskyn, onlangse restaurantopeninge, 'n vars fees en, soos altyd, 'n bietjie onskadelike skinder, maak ook kosnuus.

NUWE KOSFEES
Die Louisiana Roadfood FestivaEk sal die kulinêre diversiteit van ons groot vier staat. Op die eerste naweek van die maand in die 300 tot 600 blokke van Royal Street, sal die Roadfood Fest 16 restaurante hê wat gunstelinggeregte van regoor die staat opdis. Bekende voedselhoogtepunte sluit in vleis en aartappeltaartjies van Lasyone’s Meat Pie Restaurant Creoolse warm wors van Vaucresson garnale en korrels van Joe's Dreyfus Store Restaurant braai van Trek my varkbraai en seekos en 12-uur braaivleis, cochon de lait en eend cracklins van Boucherie. Saterdagoggend om 11:00 maak die jaarlikse oesterjubileum in Bourbonstraat die langste Po-boy ter wêreld (Bourbon St. 311) en verbind die twee feeste terwyl dit van Bourbon tot by Royalstraat strek.

HEILIGE EET
Paasfees begin met sononder op 8 April. Vir die volgende sewe dae weerhou waarnemers voedsel wat suurdeeg bevat (en dus fermenteer of rys), insluitend gars, koring, rog, hawer en spelt. Matzoh is ongesuurde brood gemaak van meel en water. Dit word in minder as agtien minute gemeng en gebak, wat beteken dat geen suurdeeg plaasvind nie. As die amptelike kos van Pasga word matzoh die hele week lank in plaas van brood geëet. Kyk na die heerlike matzoh -variëteite wat by die kruideniersware oral in die stad beskikbaar is, en maak seker dat die produk 'Kosher for Passover' gemerk is.

9 April is Heilige Donderdag, en dit beteken mevrou Chase se Gumbo Z'Herbes by Dooky Chase Restaurant. Die gumbo -pot word gevul met 'n onewe aantal groente (ten minste sewe, insluitend beetblare, pepergras, wortelblare, ens.) En baie vleis (wors, ham, bors, stoofvleis). Baie mense sal daar wees om hul bak vol te kry. Bespreek plek of beplan om in die ry te kom.

Paassondag is 12 April, en vir baie beteken dit 'n besoek van die Paashaas. Hierdie jaar, soek mandjies vol Elmer se nuutste toevoegings: Dark Chocolate Heavenly Hash en Gold Brick Eggs. Elmer's is die oudste sjokoladeonderneming in die Verenigde State in die familie, en omdat Gold Bricks en Heavenly Hash slegs gedurende die Paastyd beskikbaar is, wil u moontlik voorraad opdoen.

VERLORE EN VON
James Leeming, die voormalige sjef van Dick & amp; Jenny's, het skitterend opgedaag by Fuel Koffiehuis. Die oulike plek op Magazine is 'n verborge juweel vir fantastiese koffie, 'n rustige omgewing en gratis WiFi. Dit spog nou met uitstekende ontbyt-, middagete- en brunchgeregte, soos jalapeño-mieliekoeke met varkvleis, gepocheerde eiers en hollandaise of vet Belgiese wafels bedek met saggekookte appels, gesnyde gerookte wors, pekanneute en 'n diep, donker mengsel van Steen's Cane Stroop en melasse.

Chris Debarr, die geliefde sjef wat verantwoordelik is vir die stewige aanplant van die Delachaise op die voedselkaart, het sy eie plek op Exchange Alley oopgemaak, genaamd die Groen godin, so vernoem na wyle Warren LeRuth se romerige, slaaisous, en "na vars smaak, mistieke kragte." Verwag dat Debarr die smaakomhulsel op skouspelagtige en intrigerende maniere kan druk.

Aurora en LeRoy Bautista van Brandstof het New Orleans verlaat, maar die maatslag gaan voort in die sjiek, moderne ruimte in Hampsonstraat in die Riverbend. Daar is nuwe sjefs in die koshuis, sowel as gebak, diens van sewe dae en aflewering. En as u bekommerd is, is die geniale grits nog steeds so wonderlik soos altyd, maar nou kry hulle 'n keuse van sewe toppings, of glad nie, behalwe 'n gesonde skeut Crystal Hot Sauce.

Dominique Macquet en Guillermo Peters het saamgespan om 'n unieke ete in die vroeë ruimte te bied Taqueros Y Coyoacan dan Stop 9. Sitplekke strek oor 'n tydperk van drie uur van 18:30 tot 21:00, met vooraf bespreking. Die eerste ete is verlede maand gehou. 'N Moderne draai in beide die kookkuns van die sjef - in die koloniale Mexiko -stad en in die Indiese Oseaan. Die pryspunte was effens skerp, met gemiddeld $ 31 voorgeregte, en dit was slegs kontant of tjek. Interessant, nè?

BLOGTE VAN NOTA
Aanhangers van alles wat plaaslik is, sal verheug wees oor NewOrleans.com se weeklikse blog genaamd Cooking With Honey & Sugarboy. Mnr. Frank en juffrou Luel (ook bekend as "Miss Lou") deel hul verhale en resepte van die vervloë New Orleans. Dit is 'n bewaarder! Ek het die weeklikse resepte uitgedruk en het onlangs Miss Lou's Worsbrood en Sweet Hot Pickles gemaak. Fantasties!

Sjef Justin Devillier van La Petite kruideniersware het sy eie blog (www.justindevillier.com), wat gereeld bygewerk word ... dit wil sê vir 'n sjef. In 'n inskrywing in Maart gee Justin ons raad oor wat hy kook, wat hy beplan om te kook en skemerkelkies, insluitend hierdie vae verwysing na ''n baie gawe dame by die renbaan wat allerhande kruie verkoop, soos als (bekend vir absint) , gientian en quassia, wat almal 'n goeie begin is. ” Kom op, Justin, wees 'n bietjie meer spesifiek! Miskien sal ek die goed uit hom druk over 'n paar skemerkelkies met sy gemmer-geïnfuseerde gin.

Laastens nog 'n opdatering oor sjef Aaron Burgau (van Patois): Teen druktyd het die swembad “Aaron skree baie” sterk gegaan. Vir die vastyd het Aaron opgehou om op sy personeel te skree, maar daar is 'n poel wanneer hy nie meer 'meester van sy domein' sal wees nie. Alhoewel hy op 11 Maart op iemand geskree het, het niemand die vierkant gekoop nie en Aaron moes die helfte van die bestaande swembadgeld terug in die pot gooi. Dit speel nog steeds, en ja, ek het twee vierkante gekoop.

B-DAY BUBBLY
Besoek Whiskey Blue, die swank -sitkamer in die W Hotel op Poydras tydens u geboortemaand en geniet 'n gratis bottel huis sjampanje! Besprekings vir die sitkamer word aangemoedig, dus bel vooraf.


Kry jou eetgoed aan

As daar ooit 'n maand vir kosliefhebbers was, sou dit April wees. Terwyl Pasga en Paasfees spesiale kosse bied, het ons ook die French Quarter Fest, Jazz Fest, Strawberry Fest, Catfish Fest, Etouffee Festival en die Cajun Hot Sauce Festival. Die sjefs wat op nuwe plekke verskyn, onlangse restaurantopeninge, 'n vars fees en, soos altyd, 'n bietjie onskadelike skinder, maak ook kosnuus.

NUWE KOSFEES
Die Louisiana Roadfood FestivaEk sal die kulinêre diversiteit van ons groot vier staat. Op die eerste naweek van die maand in die 300 tot 600 blokke van Royal Street, sal die Roadfood Fest 16 restaurante hê wat gunstelinggeregte van regoor die staat opdis. Bekende voedselhoogtepunte sluit in vleis en aartappeltaartjies van Lasyone’s Meat Pie Restaurant Creoolse warm wors van Vaucresson garnale en korrels van Joe's Dreyfus Store Restaurant braai van Trek my varkbraai en seekos en 12-uur braaivleis, cochon de lait en eend cracklins van Boucherie. Saterdagoggend om 11:00 maak die jaarlikse oesterjubileum in Bourbonstraat die wêreld se langste Po-boy (Bourbon St. 311) en verbind die twee feeste terwyl dit strek van Bourbon tot Royalstrate.

HEILIGE EET
Paasfees begin met sononder op 8 April. Vir die volgende sewe dae weerhou waarnemers voedsel wat suurdeeg bevat (en dus fermenteer of rys), insluitend gars, koring, rog, hawer en spelt. Matzoh is ongesuurde brood gemaak van meel en water. Dit word in minder as agtien minute gemeng en gebak, wat beteken dat geen suurdeeg plaasvind nie. As die amptelike kos van Pasga word matzoh die hele week lank in plaas van brood geëet. Kyk na die heerlike matzoh -variëteite wat by die kruideniersware oral in die stad beskikbaar is, en maak seker dat die produk gemerk is "Kosher for Passover".

9 April is Heilige Donderdag, en dit beteken mevrou Chase se Gumbo Z'Herbes by Dooky Chase Restaurant. Die gumbo -pot word gevul met 'n onewe aantal groente (ten minste sewe, insluitend beetblare, pepergras, wortelblare, ens.) En baie vleis (wors, ham, bors, stoofvleis). Baie mense sal daar wees om hul bak vol te kry. Bespreek plek of beplan om in die ry te kom.

Paassondag is 12 April, en vir baie beteken dit 'n besoek van die Paashaas. Hierdie jaar, soek mandjies vol Elmer se nuutste toevoegings: Dark Chocolate Heavenly Hash en Gold Brick Eggs. Elmer's is die oudste sjokoladeonderneming in die Verenigde State in die familie, en omdat Gold Bricks en Heavenly Hash slegs gedurende die Paastyd beskikbaar is, wil u moontlik voorraad opdoen.

VERLORE EN VON
James Leeming, die voormalige sjef van Dick & amp; Jenny's, het skitterend opgedaag by Fuel Koffiehuis. Die oulike plek op Magazine is 'n verborge juweel vir fantastiese koffie, 'n rustige omgewing en gratis WiFi. Dit spog nou met uitstekende ontbyt-, middagete- en brunchgeregte, soos jalapeño-mieliekoeke met varkvleis, gepocheerde eiers en hollandaise of vet Belgiese wafels bedek met saggekookte appels, gesnyde gerookte wors, pekanneute en 'n diep, donker versnit van Steen's Cane Stroop en melasse.

Chris Debarr, die geliefde sjef wat verantwoordelik is vir die stewige aanplant van die Delachaise op die voedselkaart, het sy eie plek op Exchange Alley oopgemaak, genaamd die Groen godin, so vernoem na wyle Warren LeRuth se romerige, soet slaaisous, en "na vars smaak, mistieke kragte." Verwag dat Debarr die smaakomhulsel op skouspelagtige en intrigerende maniere kan druk.

Aurora en LeRoy Bautista van Brandstof het New Orleans verlaat, maar die maatslag gaan voort in die sjiek, moderne ruimte in Hampsonstraat in die Riverbend. Daar is nuwe sjefs in die koshuis, sowel as gebak, diens van sewe dae en aflewering. En as u bekommerd is, is die geniale grits nog steeds so wonderlik soos altyd, maar nou kry hulle 'n keuse van sewe toppings, of glad nie, behalwe 'n gesonde skeut Crystal Hot Sauce.

Dominique Macquet en Guillermo Peters het gekombineer om 'n unieke eetkamer te bied in die ruimte wat vroeër was Taqueros Y Coyoacan dan Stop 9. Sitplekke strek oor 'n tydperk van drie uur van 18:30 tot 21:00, met vooraf bespreking. Die eerste ete is verlede maand gehou. 'N Moderne draai in beide kookkuns van die sjef - vars in die koloniale Mexiko -stad en die Indiese Oseaan. Die pryspunte was effens skerp, met gemiddeld $ 31 voorgeregte, en dit was slegs kontant of tjek. Interessant, nè?

BLOGTE VAN NOTA
Aanhangers van alles wat plaaslik is, sal verheug wees oor NewOrleans.com se weeklikse blog genaamd Cooking With Honey & Sugarboy. Mnr. Frank en juffrou Luel (ook bekend as "Miss Lou") deel hul verhale en resepte van die vervloë New Orleans. Dit is 'n bewaarder! Ek het die weeklikse resepte uitgedruk en het onlangs Miss Lou's Worsbrood en Sweet Hot Pickles gemaak. Fantasties!

Sjef Justin Devillier van La Petite kruideniersware het sy eie blog (www.justindevillier.com), wat gereeld opgedateer word ... dit wil sê vir 'n sjef. In 'n inskrywing in Maart gee Justin ons raad oor wat hy kook, wat hy beplan om te kook en skemerkelkies, insluitend hierdie vae verwysing na ''n baie gawe dame by die renbaan wat allerhande kruie verkoop, soos als (bekend vir absint) , gientian en quassia, wat almal 'n goeie begin is. ” Kom op, Justin, wees 'n bietjie meer spesifiek! Miskien sal ek die goed uit hom druk over 'n paar skemerkelkies met sy gemmer-ingevulde gin.

Laastens nog 'n opdatering oor sjef Aaron Burgau (van Patois): Teen druktyd het die swembad “Aaron skree baie” sterk gegaan. Vir die vastyd het Aaron opgehou om op sy personeel te skree, maar daar is 'n poel wanneer hy nie meer 'meester van sy domein' sal wees nie. Alhoewel hy op 11 Maart op iemand geskree het, het niemand die vierkant gekoop nie en Aaron moes die helfte van die bestaande swembadgeld terug in die pot gooi. Dit speel nog steeds, en ja, ek het twee vierkante gekoop.

B-DAY BUBBLY
Besoek Whiskey Blue, die swank -sitkamer in die W Hotel op Poydras tydens u geboortemaand en geniet 'n gratis bottel huis sjampanje! Besprekings vir die sitkamer word aangemoedig, dus bel vooraf.


Kry jou eetgoed aan

As daar ooit 'n maand vir kosliefhebbers was, sou dit April wees. Terwyl Pasga en Paasfees spesiale kosse bied, het ons ook die French Quarter Fest, Jazz Fest, Strawberry Fest, Catfish Fest, Etouffee Festival en die Cajun Hot Sauce Festival. Die sjefs wat op nuwe plekke verskyn, onlangse restaurantopeninge, 'n vars fees en, soos altyd, 'n bietjie onskadelike skinder, maak ook kosnuus.

NUWE KOSFEES
Die Louisiana Roadfood FestivaEk sal die kulinêre diversiteit van ons groot vier staat. Op die eerste naweek van die maand in die 300 tot 600 blokke van Royal Street, sal die Roadfood Fest 16 restaurante hê wat gunstelinggeregte van regoor die staat opdis. Bekende voedselhoogtepunte sluit in vleis en aartappeltaartjies van Lasyone’s Meat Pie Restaurant Creoolse warm wors van Vaucresson garnale en korrels van Joe's Dreyfus Store Restaurant braai van Trek my varkbraai en seekos en 12-uur braaivleis, cochon de lait en eend cracklins van Boucherie. Saterdagoggend om 11:00 maak die jaarlikse oesterjubileum in Bourbonstraat die wêreld se langste Po-boy (Bourbon St. 311) en verbind die twee feeste terwyl dit strek van Bourbon tot Royalstrate.

HEILIGE EET
Paasfees begin met sononder op 8 April. Vir die volgende sewe dae weerhou waarnemers voedsel wat suurdeeg bevat (en dus fermenteer of rys), insluitend gars, koring, rog, hawer en spelt. Matzoh is ongesuurde brood gemaak van meel en water. Dit word in minder as agtien minute gemeng en gebak, wat beteken dat geen suurdeeg plaasvind nie. As die amptelike kos van Pasga word matzoh die hele week lank in plaas van brood geëet. Kyk na die heerlike matzoh -variëteite wat by die kruideniersware oral in die stad beskikbaar is, en maak seker dat die produk gemerk is "Kosher for Passover".

9 April is Heilige Donderdag, en dit beteken mevrou Chase se Gumbo Z'Herbes by Dooky Chase Restaurant. Die gumbo -pot word gevul met 'n onewe aantal groente (ten minste sewe, insluitend beetblare, pepergras, wortelblare, ens.) En baie vleis (wors, ham, bors, stoofvleis). Baie mense sal daar wees om hul bak vol te kry. Bespreek plek of beplan om in die ry te kom.

Paassondag is 12 April, en vir baie beteken dit 'n besoek van die Paashaas. Hierdie jaar, soek mandjies vol Elmer se nuutste toevoegings: Dark Chocolate Heavenly Hash en Gold Brick Eggs. Elmer's is die oudste sjokoladeonderneming in die Verenigde State in die familie, en omdat Gold Bricks en Heavenly Hash slegs gedurende die Paastyd beskikbaar is, wil u dalk voorraad opdoen.

VERLORE EN VON
James Leeming, die voormalige sjef van Dick & amp; Jenny's, het skitterend opgedaag by Fuel Koffiehuis. Die oulike plek op Magazine is 'n verborge juweel vir fantastiese koffie, 'n rustige omgewing en gratis WiFi. Dit spog nou met uitstekende ontbyt-, middagete- en brunchgeregte, soos jalapeño-mieliekoeke met varkvleis, gepocheerde eiers en hollandaise of vet Belgiese wafels bedek met saggekookte appels, gesnyde gerookte wors, pekanneute en 'n diep, donker versnit van Steen's Cane Stroop en melasse.

Chris Debarr, die geliefde sjef wat verantwoordelik is vir die stewige aanplant van die Delachaise op die voedselkaart, het sy eie plek op Exchange Alley oopgemaak, genaamd die Groen godin, so vernoem na wyle Warren LeRuth se romerige, soet slaaisous, en "na vars smaak, mistieke kragte." Verwag dat Debarr die smaakomhulsel op skouspelagtige en intrigerende maniere kan druk.

Aurora en LeRoy Bautista van Brandstof het New Orleans verlaat, maar die maatslag gaan voort in die sjiek, moderne ruimte in Hampsonstraat in die Riverbend. Daar is nuwe sjefs in die koshuis, sowel as gebak, sewe dae diens en aflewering. En as u bekommerd is, is die geniale grits nog steeds so wonderlik soos altyd, maar nou kry hulle 'n keuse van sewe toppings, of glad nie, behalwe 'n gesonde skeut Crystal Hot Sauce.

Dominique Macquet en Guillermo Peters het saamgespan om 'n unieke ete in die vroeë ruimte te bied Taqueros Y Coyoacan dan Stop 9. Sitplekke strek oor 'n tydperk van drie uur van 18:30 tot 21:00, met vooraf bespreking. Die eerste ete is verlede maand gehou. 'N Moderne draai in beide die kookkuns van die sjef - in die koloniale Mexiko -stad en in die Indiese Oseaan. Die pryspunte was effens skerp, met gemiddeld $ 31 voorgeregte, en dit was slegs kontant of tjek. Interessant, nè?

BLOGS VAN NOTA
Aanhangers van alles wat plaaslik is, sal verheug wees oor NewOrleans.com se weeklikse blog genaamd Cooking With Honey & Sugarboy. Mnr. Frank en juffrou Luel (ook bekend as "Miss Lou") deel hul verhale en resepte van die vervloë New Orleans. Dit is 'n bewaarder! Ek het die weeklikse resepte uitgedruk en het onlangs Miss Lou's Worsbrood en Sweet Hot Pickles gemaak. Fantasties!

Sjef Justin Devillier van La Petite kruideniersware het sy eie blog (www.justindevillier.com), wat gereeld opgedateer word ... dit wil sê vir 'n sjef. In 'n inskrywing in Maart gee Justin ons 'n idee van wat hy kook, wat hy beplan oor kook en skemerkelkies, insluitend hierdie vae verwysing na "'n baie gawe dame by die renbaan wat allerhande kruie verkoop, soos als (bekend vir absint) , gientian en quassia, wat almal 'n goeie begin is. ” Kom op, Justin, wees 'n bietjie meer spesifiek! Miskien sal ek die goed uit hom druk over 'n paar skemerkelkies met sy gemmer-geïnfuseerde gin.

Laastens nog 'n opdatering oor sjef Aaron Burgau (van Patois): Teen druktyd het die swembad “Aaron skree baie” sterk gegaan. Vir die vastyd het Aaron opgehou om op sy personeel te skree, maar daar is 'n poel wanneer hy nie meer 'meester van sy domein' sal wees nie. Alhoewel hy op 11 Maart op iemand geskree het, het niemand die vierkant gekoop nie en Aaron moes die helfte van die bestaande swembadgeld terug in die pot gooi. Dit speel nog steeds, en ja, ek het twee vierkante gekoop.

B-DAY BUBBLY
Besoek Whiskey Blue, die swank -sitkamer in die W Hotel op Poydras tydens u geboortemaand en geniet 'n gratis bottel huis sjampanje! Besprekings vir die sitkamer word aangemoedig, dus bel vooraf.


Kry jou eetgoed aan

As daar ooit 'n maand vir kosliefhebbers was, sou dit April wees. Terwyl Pasga en Paasfees spesiale kosse bied, het ons ook die French Quarter Fest, Jazz Fest, Strawberry Fest, Catfish Fest, Etouffee Festival en die Cajun Hot Sauce Festival. Die sjefs wat op nuwe plekke verskyn, onlangse restaurantopeninge, 'n vars fees en, soos altyd, 'n bietjie onskadelike skinder, maak ook kosnuus.

NUWE KOSFEES
Die Louisiana Roadfood FestivaEk sal die kulinêre diversiteit van ons groot vier staat. Op die eerste naweek van die maand in die 300 tot 600 blokke van Royal Street, sal die Roadfood Fest 16 restaurante hê wat gunstelinggeregte van regoor die staat opdis. Bekende koshoogtepunte sluit in vleis en aartappeltaartjies van Lasyone’s Meat Pie Restaurant Creoolse warm wors van Vaucresson garnale en korrels van Joe's Dreyfus Store Restaurant braai van Trek my varkbraai en seekos en 12-uur braaivleis, cochon de lait en eend cracklins van Boucherie. Saterdagoggend om 11:00 maak die jaarlikse oesterjubileum in Bourbonstraat die langste Po-boy ter wêreld (Bourbon St. 311) en verbind die twee feeste terwyl dit van Bourbon tot by Royalstraat strek.

HEILIGE EET
Paasfees begin met sononder op 8 April. Vir die volgende sewe dae weerhou waarnemers voedsel wat suurdeeg bevat (en dus fermenteer of rys), insluitend gars, koring, rog, hawer en spelt. Matzoh is ongesuurde brood gemaak van meel en water. Dit word in minder as agtien minute gemeng en gebak, wat beteken dat geen suurdeeg plaasvind nie. As die amptelike kos van Pasga word matzoh die hele week lank in plaas van brood geëet. Kyk na die heerlike matzoh -variëteite wat by die kruideniersware oral in die stad beskikbaar is, en maak seker dat die produk gemerk is "Kosher for Passover".

9 April is Heilige Donderdag, en dit beteken mevrou Chase se Gumbo Z'Herbes by Dooky Chase Restaurant. Die gumbo -pot word gevul met 'n onewe aantal groente (ten minste sewe, insluitend beetblare, pepergras, wortelblare, ens.) En baie vleis (wors, ham, bors, stoofvleis). Baie mense sal daar wees om hul bak vol te kry. Bespreek plek of beplan om in die ry te kom.

Paassondag is 12 April, en vir baie beteken dit 'n besoek van die Paashaas. Hierdie jaar, soek mandjies vol Elmer se nuutste toevoegings: Dark Chocolate Heavenly Hash en Gold Brick Eggs. Elmer's is die oudste sjokoladeonderneming in die Verenigde State in die familie, en omdat Gold Bricks en Heavenly Hash slegs gedurende die Paastyd beskikbaar is, wil u dalk voorraad opdoen.

VERLORE EN VON
James Leeming, die voormalige sjef van Dick & amp; Jenny's, het skitterend opgedaag by Fuel Koffiehuis. Die oulike plek op Magazine is 'n verborge juweel vir fantastiese koffie, 'n rustige omgewing en gratis WiFi. Dit spog nou met uitstekende ontbyt-, middagete- en brunchgeregte, soos jalapeño-mieliekoeke met varkvleis, gepocheerde eiers en hollandaise of vet Belgiese wafels bedek met saggekookte appels, gesnyde gerookte wors, pekanneute en 'n diep, donker mengsel van Steen's Cane Stroop en melasse.

Chris Debarr, die geliefde sjef wat verantwoordelik is vir die stewige aanplant van die Delachaise op die voedselkaart, het sy eie plek op Exchange Alley oopgemaak, genaamd die Groen godin, so vernoem na wyle Warren LeRuth se romerige, slaaisous, en "na vars smaak, mistieke kragte." Verwag dat Debarr die smaakomhulsel op skouspelagtige en intrigerende maniere kan druk.

Aurora en LeRoy Bautista van Brandstof het New Orleans verlaat, maar die maatslag gaan voort in die sjiek, moderne ruimte in Hampsonstraat in die Riverbend. Daar is nuwe sjefs in die koshuis, sowel as gebak, diens van sewe dae en aflewering. En as u bekommerd is, is die geniale grits nog steeds so wonderlik soos altyd, maar nou kry hulle 'n keuse van sewe toppings, of glad nie, behalwe 'n gesonde skeut Crystal Hot Sauce.

Dominique Macquet en Guillermo Peters het gekombineer om 'n unieke eetkamer te bied in die ruimte wat vroeër was Taqueros Y Coyoacan dan Stop 9. Sitplekke strek oor 'n tydperk van drie uur van 18:30 tot 21:00, met vooraf bespreking. Die eerste ete is verlede maand gehou. 'N Moderne draai in beide kookkuns van die sjef - vars in die koloniale Mexiko -stad en die Indiese Oseaan. Die pryspunte was effens skerp, met gemiddeld $ 31 voorgeregte, en dit was slegs kontant of tjek. Interessant, nè?

BLOGS VAN NOTA
Aanhangers van alle plaaslike dinge sal verheug wees oor NewOrleans.com se weeklikse blog genaamd Cooking With Honey & amp Sugarboy. Mnr. Frank en juffrou Luel (ook bekend as "Miss Lou") deel hul verhale en resepte van die vervloë New Orleans. Dit is 'n bewaarder! Ek het die weeklikse resepte uitgedruk en het onlangs Miss Lou's Worsbrood en Sweet Hot Pickles gemaak. Fantasties!

Sjef Justin Devillier van La Petite kruideniersware het sy eie blog (www.justindevillier.com), wat gereeld opgedateer word ... dit wil sê vir 'n sjef. In 'n inskrywing in Maart gee Justin ons 'n idee van wat hy kook, wat hy beplan oor kook en skemerkelkies, insluitend hierdie vae verwysing na "'n baie gawe dame by die renbaan wat allerhande kruie verkoop, soos als (bekend vir absint) , gientian en quassia, wat almal 'n goeie begin is. ” Kom op, Justin, wees 'n bietjie meer spesifiek! Miskien sal ek die goed uit hom druk over 'n paar skemerkelkies met sy gemmer-ingevulde gin.

Laastens nog 'n opdatering oor sjef Aaron Burgau (van Patois): Teen druktyd het die swembad “Aaron skree baie” sterk gegaan. Vir die vastyd het Aaron opgehou om op sy personeel te skree, maar daar is 'n poel wanneer hy nie meer 'meester van sy domein' sal wees nie. Though he yelled at someone on March 11, no one bought that square and Aaron was charged to add half the existing pool dollars back into the pot. It’s still game on, and yes, I bought two squares.

B-DAY BUBBLY
Visit Whiskey Blue, the swank lounge located in the W Hotel on Poydras during your birth month and enjoy a complimentary bottle of house champagne! Reservations for the lounge are encouraged, so call ahead.


Get Your Eat On

If ever there was a month for food fanatics, it would be April. While Passover and Easter feature special foods, we also have the French Quarter Fest, Jazz Fest, Strawberry Fest, Catfish Fest, Etouffee Festival, and the Cajun Hot Sauce Festival. Also making food news are the chefs popping up in new locations, recent restaurant openings, a fresh festival and, as always, a little harmless gossip.

NEW FOOD FEST
Die Louisiana Roadfood Festival will celebrate the culinary diversity of our great staat. Held on the first weekend of the month in the 300 to 600 blocks of Royal Street, the Roadfood Fest will have 16 restaurants whipping up favorite dishes from across the state. Notable food highlights include meat and crawfish pies from Lasyone’s Meat Pie Restaurant Creole hot sausage from Vaucresson shrimp and grits from Joe’s Dreyfus Store Restaurant barbecue from Pull My Pork BBQ and Seafood and 12-hour roast beef, cochon de lait and duck cracklins from Boucherie. On Saturday morning at 11 a.m., the Annual Oyster Jubilee on Bourbon Street will create the World’s Longest Po-boy (311 Bourbon St.) and connect the two festivals as it stretches from Bourbon to Royal streets.

SACRED EATS
Passover begins at sundown on April 8. For the next seven days, observers abstain from any foods that contain leaven (and therefore ferment or rise), including barley, wheat, rye, oats and spelt. Matzoh is unleavened bread made from flour and water. It is mixed and baked in less than eighteen minutes, which means no leavening takes place. As the official food of Passover, matzoh is eaten in place of bread all week long. Check out the delicious matzoh varieties available at groceries all over town, and be sure to that the product is marked “Kosher for Passover.”

April 9 is Holy Thursday, and that means Mrs. Chase’s Gumbo Z’Herbes at Dooky Chase Restaurant. The gumbo pot will be filled with an odd number of greens (at least seven, including beet tops, pepper grass, carrot tops, etc.) and plenty of meat (sausage, ham, brisket, stew meat). Lots of people will be there to get their bowlful. Reserve a spot or plan to get in line.

Easter Sunday is April 12, and to many that means a visit from the Easter Bunny. Hierdie year, look for baskets loaded with Elmer’s newest additions: Dark Chocolate Heavenly Hash and Gold Brick Eggs. Elmer’s is the oldest family-owned chocolate company in the United States and because Gold Bricks and Heavenly Hash are only available during the Easter season, you may want to stock up.

LOST AND FOUND
James Leeming, the former chef of Dick & Jenny’s, has turned up brilliantly at Fuel Coffee House. The quaint spot on Magazine is a hidden gem for fantastic coffee, a low-key environment and free Wi-Fi. It now boasts outstanding breakfast, lunch and brunch dishes like jalapeño corn cakes topped with pulled pork, poached eggs and hollandaise or fat Belgian-style waffles topped with gently cooked apples, sliced smoked sausage, pecan halves and a deep, dark blend of Steen’s Cane Syrup and Molasses.

Chris Debarr, the beloved chef responsible for firmly planting the Delachaise on the food map, has opened his own spot on Exchange Alley, called the Green Goddess, so named for the late Warren LeRuth’s creamy-tangy salad dressing, and “for fresh tastes, mystical powers.” Expect Debarr to push the flavor envelope in spectacular and intriguing ways.

Aurora and LeRoy Bautista of Refuel have left New Orleans, but the beat goes on in the chic, modern space on Hampson Street in the Riverbend. There are new chefs in residence, both for cuisine and pastry, seven-day service and delivery. And, in case you’re worried, those genius grits are still as amazing as ever, only now they’re ramped up with a choice of seven toppings, or none at all, save a healthy splash of Crystal Hot Sauce.

Dominique Macquet and Guillermo Peters have paired up to offer unique dining in the space that was once Taqueros Y Coyoacan then Stop 9. Seatings span a three-hour period from 6:30 to 9 p.m., with reservations required. The first dinner was held last month. A modern spin on both chef’s homeland cuisines—Mexico City colonial and Indian Ocean fresh. Price points were a bit steep, with entrees averaging $31, and it was cash or check only. Interesting, no?

BLOGS OF NOTE
Fans of all things local will rejoice over NewOrleans.com’s weekly blog called Cooking With Honey & Sugarboy. Mr. Frank and Miss Luel (a.k.a. “Miss Lou”) share their stories and recipes of bygone New Orleans. Dit is 'n bewaarder! I’ve been printing out the weekly recipes and recently made Miss Lou’s Sausage Bread and Sweet Hot Pickles. Fantasties!

Chef Justin Devillier of La Petite Grocery has his own blog (www.justindevillier.com), which is updated with some regularity … for a chef, that is. In a March entry, Justin tips us off to what he’s cooking, what he’s planning on cooking and cocktail stuff, including this vague reference to “a very cool lady down by the racetrack who sells all kinds of herbs like wormwood (famous for absinthe), gientian and quassia, which all make great bitters starters.” Come on, Justin, be a little more specific! Maybe I’ll squeeze the goods out of him over a couple cocktails incorporating his ginger-infused gin.

Finally, another update on chef Aaron Burgau (of Patois): As of press time, the “Aaron yells a lot” pool was going strong. For Lent, Aaron gave up yelling at his staff, but there’s a pool on when he’ll no longer be “master of his domain.” Though he yelled at someone on March 11, no one bought that square and Aaron was charged to add half the existing pool dollars back into the pot. It’s still game on, and yes, I bought two squares.

B-DAY BUBBLY
Visit Whiskey Blue, the swank lounge located in the W Hotel on Poydras during your birth month and enjoy a complimentary bottle of house champagne! Reservations for the lounge are encouraged, so call ahead.


Get Your Eat On

If ever there was a month for food fanatics, it would be April. While Passover and Easter feature special foods, we also have the French Quarter Fest, Jazz Fest, Strawberry Fest, Catfish Fest, Etouffee Festival, and the Cajun Hot Sauce Festival. Also making food news are the chefs popping up in new locations, recent restaurant openings, a fresh festival and, as always, a little harmless gossip.

NEW FOOD FEST
Die Louisiana Roadfood Festival will celebrate the culinary diversity of our great staat. Held on the first weekend of the month in the 300 to 600 blocks of Royal Street, the Roadfood Fest will have 16 restaurants whipping up favorite dishes from across the state. Notable food highlights include meat and crawfish pies from Lasyone’s Meat Pie Restaurant Creole hot sausage from Vaucresson shrimp and grits from Joe’s Dreyfus Store Restaurant barbecue from Pull My Pork BBQ and Seafood and 12-hour roast beef, cochon de lait and duck cracklins from Boucherie. On Saturday morning at 11 a.m., the Annual Oyster Jubilee on Bourbon Street will create the World’s Longest Po-boy (311 Bourbon St.) and connect the two festivals as it stretches from Bourbon to Royal streets.

SACRED EATS
Passover begins at sundown on April 8. For the next seven days, observers abstain from any foods that contain leaven (and therefore ferment or rise), including barley, wheat, rye, oats and spelt. Matzoh is unleavened bread made from flour and water. It is mixed and baked in less than eighteen minutes, which means no leavening takes place. As the official food of Passover, matzoh is eaten in place of bread all week long. Check out the delicious matzoh varieties available at groceries all over town, and be sure to that the product is marked “Kosher for Passover.”

April 9 is Holy Thursday, and that means Mrs. Chase’s Gumbo Z’Herbes at Dooky Chase Restaurant. The gumbo pot will be filled with an odd number of greens (at least seven, including beet tops, pepper grass, carrot tops, etc.) and plenty of meat (sausage, ham, brisket, stew meat). Lots of people will be there to get their bowlful. Reserve a spot or plan to get in line.

Easter Sunday is April 12, and to many that means a visit from the Easter Bunny. Hierdie year, look for baskets loaded with Elmer’s newest additions: Dark Chocolate Heavenly Hash and Gold Brick Eggs. Elmer’s is the oldest family-owned chocolate company in the United States and because Gold Bricks and Heavenly Hash are only available during the Easter season, you may want to stock up.

LOST AND FOUND
James Leeming, the former chef of Dick & Jenny’s, has turned up brilliantly at Fuel Coffee House. The quaint spot on Magazine is a hidden gem for fantastic coffee, a low-key environment and free Wi-Fi. It now boasts outstanding breakfast, lunch and brunch dishes like jalapeño corn cakes topped with pulled pork, poached eggs and hollandaise or fat Belgian-style waffles topped with gently cooked apples, sliced smoked sausage, pecan halves and a deep, dark blend of Steen’s Cane Syrup and Molasses.

Chris Debarr, the beloved chef responsible for firmly planting the Delachaise on the food map, has opened his own spot on Exchange Alley, called the Green Goddess, so named for the late Warren LeRuth’s creamy-tangy salad dressing, and “for fresh tastes, mystical powers.” Expect Debarr to push the flavor envelope in spectacular and intriguing ways.

Aurora and LeRoy Bautista of Refuel have left New Orleans, but the beat goes on in the chic, modern space on Hampson Street in the Riverbend. There are new chefs in residence, both for cuisine and pastry, seven-day service and delivery. And, in case you’re worried, those genius grits are still as amazing as ever, only now they’re ramped up with a choice of seven toppings, or none at all, save a healthy splash of Crystal Hot Sauce.

Dominique Macquet and Guillermo Peters have paired up to offer unique dining in the space that was once Taqueros Y Coyoacan then Stop 9. Seatings span a three-hour period from 6:30 to 9 p.m., with reservations required. The first dinner was held last month. A modern spin on both chef’s homeland cuisines—Mexico City colonial and Indian Ocean fresh. Price points were a bit steep, with entrees averaging $31, and it was cash or check only. Interesting, no?

BLOGS OF NOTE
Fans of all things local will rejoice over NewOrleans.com’s weekly blog called Cooking With Honey & Sugarboy. Mr. Frank and Miss Luel (a.k.a. “Miss Lou”) share their stories and recipes of bygone New Orleans. Dit is 'n bewaarder! I’ve been printing out the weekly recipes and recently made Miss Lou’s Sausage Bread and Sweet Hot Pickles. Fantasties!

Chef Justin Devillier of La Petite Grocery has his own blog (www.justindevillier.com), which is updated with some regularity … for a chef, that is. In a March entry, Justin tips us off to what he’s cooking, what he’s planning on cooking and cocktail stuff, including this vague reference to “a very cool lady down by the racetrack who sells all kinds of herbs like wormwood (famous for absinthe), gientian and quassia, which all make great bitters starters.” Come on, Justin, be a little more specific! Maybe I’ll squeeze the goods out of him over a couple cocktails incorporating his ginger-infused gin.

Finally, another update on chef Aaron Burgau (of Patois): As of press time, the “Aaron yells a lot” pool was going strong. For Lent, Aaron gave up yelling at his staff, but there’s a pool on when he’ll no longer be “master of his domain.” Though he yelled at someone on March 11, no one bought that square and Aaron was charged to add half the existing pool dollars back into the pot. It’s still game on, and yes, I bought two squares.

B-DAY BUBBLY
Visit Whiskey Blue, the swank lounge located in the W Hotel on Poydras during your birth month and enjoy a complimentary bottle of house champagne! Reservations for the lounge are encouraged, so call ahead.


Get Your Eat On

If ever there was a month for food fanatics, it would be April. While Passover and Easter feature special foods, we also have the French Quarter Fest, Jazz Fest, Strawberry Fest, Catfish Fest, Etouffee Festival, and the Cajun Hot Sauce Festival. Also making food news are the chefs popping up in new locations, recent restaurant openings, a fresh festival and, as always, a little harmless gossip.

NEW FOOD FEST
Die Louisiana Roadfood Festival will celebrate the culinary diversity of our great staat. Held on the first weekend of the month in the 300 to 600 blocks of Royal Street, the Roadfood Fest will have 16 restaurants whipping up favorite dishes from across the state. Notable food highlights include meat and crawfish pies from Lasyone’s Meat Pie Restaurant Creole hot sausage from Vaucresson shrimp and grits from Joe’s Dreyfus Store Restaurant barbecue from Pull My Pork BBQ and Seafood and 12-hour roast beef, cochon de lait and duck cracklins from Boucherie. On Saturday morning at 11 a.m., the Annual Oyster Jubilee on Bourbon Street will create the World’s Longest Po-boy (311 Bourbon St.) and connect the two festivals as it stretches from Bourbon to Royal streets.

SACRED EATS
Passover begins at sundown on April 8. For the next seven days, observers abstain from any foods that contain leaven (and therefore ferment or rise), including barley, wheat, rye, oats and spelt. Matzoh is unleavened bread made from flour and water. It is mixed and baked in less than eighteen minutes, which means no leavening takes place. As the official food of Passover, matzoh is eaten in place of bread all week long. Check out the delicious matzoh varieties available at groceries all over town, and be sure to that the product is marked “Kosher for Passover.”

April 9 is Holy Thursday, and that means Mrs. Chase’s Gumbo Z’Herbes at Dooky Chase Restaurant. The gumbo pot will be filled with an odd number of greens (at least seven, including beet tops, pepper grass, carrot tops, etc.) and plenty of meat (sausage, ham, brisket, stew meat). Lots of people will be there to get their bowlful. Reserve a spot or plan to get in line.

Easter Sunday is April 12, and to many that means a visit from the Easter Bunny. Hierdie year, look for baskets loaded with Elmer’s newest additions: Dark Chocolate Heavenly Hash and Gold Brick Eggs. Elmer’s is the oldest family-owned chocolate company in the United States and because Gold Bricks and Heavenly Hash are only available during the Easter season, you may want to stock up.

LOST AND FOUND
James Leeming, the former chef of Dick & Jenny’s, has turned up brilliantly at Fuel Coffee House. The quaint spot on Magazine is a hidden gem for fantastic coffee, a low-key environment and free Wi-Fi. It now boasts outstanding breakfast, lunch and brunch dishes like jalapeño corn cakes topped with pulled pork, poached eggs and hollandaise or fat Belgian-style waffles topped with gently cooked apples, sliced smoked sausage, pecan halves and a deep, dark blend of Steen’s Cane Syrup and Molasses.

Chris Debarr, the beloved chef responsible for firmly planting the Delachaise on the food map, has opened his own spot on Exchange Alley, called the Green Goddess, so named for the late Warren LeRuth’s creamy-tangy salad dressing, and “for fresh tastes, mystical powers.” Expect Debarr to push the flavor envelope in spectacular and intriguing ways.

Aurora and LeRoy Bautista of Refuel have left New Orleans, but the beat goes on in the chic, modern space on Hampson Street in the Riverbend. There are new chefs in residence, both for cuisine and pastry, seven-day service and delivery. And, in case you’re worried, those genius grits are still as amazing as ever, only now they’re ramped up with a choice of seven toppings, or none at all, save a healthy splash of Crystal Hot Sauce.

Dominique Macquet and Guillermo Peters have paired up to offer unique dining in the space that was once Taqueros Y Coyoacan then Stop 9. Seatings span a three-hour period from 6:30 to 9 p.m., with reservations required. The first dinner was held last month. A modern spin on both chef’s homeland cuisines—Mexico City colonial and Indian Ocean fresh. Price points were a bit steep, with entrees averaging $31, and it was cash or check only. Interesting, no?

BLOGS OF NOTE
Fans of all things local will rejoice over NewOrleans.com’s weekly blog called Cooking With Honey & Sugarboy. Mr. Frank and Miss Luel (a.k.a. “Miss Lou”) share their stories and recipes of bygone New Orleans. Dit is 'n bewaarder! I’ve been printing out the weekly recipes and recently made Miss Lou’s Sausage Bread and Sweet Hot Pickles. Fantasties!

Chef Justin Devillier of La Petite Grocery has his own blog (www.justindevillier.com), which is updated with some regularity … for a chef, that is. In a March entry, Justin tips us off to what he’s cooking, what he’s planning on cooking and cocktail stuff, including this vague reference to “a very cool lady down by the racetrack who sells all kinds of herbs like wormwood (famous for absinthe), gientian and quassia, which all make great bitters starters.” Come on, Justin, be a little more specific! Maybe I’ll squeeze the goods out of him over a couple cocktails incorporating his ginger-infused gin.

Finally, another update on chef Aaron Burgau (of Patois): As of press time, the “Aaron yells a lot” pool was going strong. For Lent, Aaron gave up yelling at his staff, but there’s a pool on when he’ll no longer be “master of his domain.” Though he yelled at someone on March 11, no one bought that square and Aaron was charged to add half the existing pool dollars back into the pot. It’s still game on, and yes, I bought two squares.

B-DAY BUBBLY
Visit Whiskey Blue, the swank lounge located in the W Hotel on Poydras during your birth month and enjoy a complimentary bottle of house champagne! Reservations for the lounge are encouraged, so call ahead.


Get Your Eat On

If ever there was a month for food fanatics, it would be April. While Passover and Easter feature special foods, we also have the French Quarter Fest, Jazz Fest, Strawberry Fest, Catfish Fest, Etouffee Festival, and the Cajun Hot Sauce Festival. Also making food news are the chefs popping up in new locations, recent restaurant openings, a fresh festival and, as always, a little harmless gossip.

NEW FOOD FEST
Die Louisiana Roadfood Festival will celebrate the culinary diversity of our great staat. Held on the first weekend of the month in the 300 to 600 blocks of Royal Street, the Roadfood Fest will have 16 restaurants whipping up favorite dishes from across the state. Notable food highlights include meat and crawfish pies from Lasyone’s Meat Pie Restaurant Creole hot sausage from Vaucresson shrimp and grits from Joe’s Dreyfus Store Restaurant barbecue from Pull My Pork BBQ and Seafood and 12-hour roast beef, cochon de lait and duck cracklins from Boucherie. On Saturday morning at 11 a.m., the Annual Oyster Jubilee on Bourbon Street will create the World’s Longest Po-boy (311 Bourbon St.) and connect the two festivals as it stretches from Bourbon to Royal streets.

SACRED EATS
Passover begins at sundown on April 8. For the next seven days, observers abstain from any foods that contain leaven (and therefore ferment or rise), including barley, wheat, rye, oats and spelt. Matzoh is unleavened bread made from flour and water. It is mixed and baked in less than eighteen minutes, which means no leavening takes place. As the official food of Passover, matzoh is eaten in place of bread all week long. Check out the delicious matzoh varieties available at groceries all over town, and be sure to that the product is marked “Kosher for Passover.”

April 9 is Holy Thursday, and that means Mrs. Chase’s Gumbo Z’Herbes at Dooky Chase Restaurant. The gumbo pot will be filled with an odd number of greens (at least seven, including beet tops, pepper grass, carrot tops, etc.) and plenty of meat (sausage, ham, brisket, stew meat). Lots of people will be there to get their bowlful. Reserve a spot or plan to get in line.

Easter Sunday is April 12, and to many that means a visit from the Easter Bunny. Hierdie year, look for baskets loaded with Elmer’s newest additions: Dark Chocolate Heavenly Hash and Gold Brick Eggs. Elmer’s is the oldest family-owned chocolate company in the United States and because Gold Bricks and Heavenly Hash are only available during the Easter season, you may want to stock up.

LOST AND FOUND
James Leeming, the former chef of Dick & Jenny’s, has turned up brilliantly at Fuel Coffee House. The quaint spot on Magazine is a hidden gem for fantastic coffee, a low-key environment and free Wi-Fi. It now boasts outstanding breakfast, lunch and brunch dishes like jalapeño corn cakes topped with pulled pork, poached eggs and hollandaise or fat Belgian-style waffles topped with gently cooked apples, sliced smoked sausage, pecan halves and a deep, dark blend of Steen’s Cane Syrup and Molasses.

Chris Debarr, the beloved chef responsible for firmly planting the Delachaise on the food map, has opened his own spot on Exchange Alley, called the Green Goddess, so named for the late Warren LeRuth’s creamy-tangy salad dressing, and “for fresh tastes, mystical powers.” Expect Debarr to push the flavor envelope in spectacular and intriguing ways.

Aurora and LeRoy Bautista of Refuel have left New Orleans, but the beat goes on in the chic, modern space on Hampson Street in the Riverbend. There are new chefs in residence, both for cuisine and pastry, seven-day service and delivery. And, in case you’re worried, those genius grits are still as amazing as ever, only now they’re ramped up with a choice of seven toppings, or none at all, save a healthy splash of Crystal Hot Sauce.

Dominique Macquet and Guillermo Peters have paired up to offer unique dining in the space that was once Taqueros Y Coyoacan then Stop 9. Seatings span a three-hour period from 6:30 to 9 p.m., with reservations required. The first dinner was held last month. A modern spin on both chef’s homeland cuisines—Mexico City colonial and Indian Ocean fresh. Price points were a bit steep, with entrees averaging $31, and it was cash or check only. Interesting, no?

BLOGS OF NOTE
Fans of all things local will rejoice over NewOrleans.com’s weekly blog called Cooking With Honey & Sugarboy. Mr. Frank and Miss Luel (a.k.a. “Miss Lou”) share their stories and recipes of bygone New Orleans. Dit is 'n bewaarder! I’ve been printing out the weekly recipes and recently made Miss Lou’s Sausage Bread and Sweet Hot Pickles. Fantasties!

Chef Justin Devillier of La Petite Grocery has his own blog (www.justindevillier.com), which is updated with some regularity … for a chef, that is. In a March entry, Justin tips us off to what he’s cooking, what he’s planning on cooking and cocktail stuff, including this vague reference to “a very cool lady down by the racetrack who sells all kinds of herbs like wormwood (famous for absinthe), gientian and quassia, which all make great bitters starters.” Come on, Justin, be a little more specific! Maybe I’ll squeeze the goods out of him over a couple cocktails incorporating his ginger-infused gin.

Finally, another update on chef Aaron Burgau (of Patois): As of press time, the “Aaron yells a lot” pool was going strong. For Lent, Aaron gave up yelling at his staff, but there’s a pool on when he’ll no longer be “master of his domain.” Though he yelled at someone on March 11, no one bought that square and Aaron was charged to add half the existing pool dollars back into the pot. It’s still game on, and yes, I bought two squares.

B-DAY BUBBLY
Visit Whiskey Blue, the swank lounge located in the W Hotel on Poydras during your birth month and enjoy a complimentary bottle of house champagne! Reservations for the lounge are encouraged, so call ahead.


Get Your Eat On

If ever there was a month for food fanatics, it would be April. While Passover and Easter feature special foods, we also have the French Quarter Fest, Jazz Fest, Strawberry Fest, Catfish Fest, Etouffee Festival, and the Cajun Hot Sauce Festival. Also making food news are the chefs popping up in new locations, recent restaurant openings, a fresh festival and, as always, a little harmless gossip.

NEW FOOD FEST
Die Louisiana Roadfood Festival will celebrate the culinary diversity of our great staat. Held on the first weekend of the month in the 300 to 600 blocks of Royal Street, the Roadfood Fest will have 16 restaurants whipping up favorite dishes from across the state. Notable food highlights include meat and crawfish pies from Lasyone’s Meat Pie Restaurant Creole hot sausage from Vaucresson shrimp and grits from Joe’s Dreyfus Store Restaurant barbecue from Pull My Pork BBQ and Seafood and 12-hour roast beef, cochon de lait and duck cracklins from Boucherie. On Saturday morning at 11 a.m., the Annual Oyster Jubilee on Bourbon Street will create the World’s Longest Po-boy (311 Bourbon St.) and connect the two festivals as it stretches from Bourbon to Royal streets.

SACRED EATS
Passover begins at sundown on April 8. For the next seven days, observers abstain from any foods that contain leaven (and therefore ferment or rise), including barley, wheat, rye, oats and spelt. Matzoh is unleavened bread made from flour and water. It is mixed and baked in less than eighteen minutes, which means no leavening takes place. As the official food of Passover, matzoh is eaten in place of bread all week long. Check out the delicious matzoh varieties available at groceries all over town, and be sure to that the product is marked “Kosher for Passover.”

April 9 is Holy Thursday, and that means Mrs. Chase’s Gumbo Z’Herbes at Dooky Chase Restaurant. The gumbo pot will be filled with an odd number of greens (at least seven, including beet tops, pepper grass, carrot tops, etc.) and plenty of meat (sausage, ham, brisket, stew meat). Lots of people will be there to get their bowlful. Reserve a spot or plan to get in line.

Easter Sunday is April 12, and to many that means a visit from the Easter Bunny. Hierdie year, look for baskets loaded with Elmer’s newest additions: Dark Chocolate Heavenly Hash and Gold Brick Eggs. Elmer’s is the oldest family-owned chocolate company in the United States and because Gold Bricks and Heavenly Hash are only available during the Easter season, you may want to stock up.

LOST AND FOUND
James Leeming, the former chef of Dick & Jenny’s, has turned up brilliantly at Fuel Coffee House. The quaint spot on Magazine is a hidden gem for fantastic coffee, a low-key environment and free Wi-Fi. It now boasts outstanding breakfast, lunch and brunch dishes like jalapeño corn cakes topped with pulled pork, poached eggs and hollandaise or fat Belgian-style waffles topped with gently cooked apples, sliced smoked sausage, pecan halves and a deep, dark blend of Steen’s Cane Syrup and Molasses.

Chris Debarr, the beloved chef responsible for firmly planting the Delachaise on the food map, has opened his own spot on Exchange Alley, called the Green Goddess, so named for the late Warren LeRuth’s creamy-tangy salad dressing, and “for fresh tastes, mystical powers.” Expect Debarr to push the flavor envelope in spectacular and intriguing ways.

Aurora and LeRoy Bautista of Refuel have left New Orleans, but the beat goes on in the chic, modern space on Hampson Street in the Riverbend. There are new chefs in residence, both for cuisine and pastry, seven-day service and delivery. And, in case you’re worried, those genius grits are still as amazing as ever, only now they’re ramped up with a choice of seven toppings, or none at all, save a healthy splash of Crystal Hot Sauce.

Dominique Macquet and Guillermo Peters have paired up to offer unique dining in the space that was once Taqueros Y Coyoacan then Stop 9. Seatings span a three-hour period from 6:30 to 9 p.m., with reservations required. The first dinner was held last month. A modern spin on both chef’s homeland cuisines—Mexico City colonial and Indian Ocean fresh. Price points were a bit steep, with entrees averaging $31, and it was cash or check only. Interesting, no?

BLOGS OF NOTE
Fans of all things local will rejoice over NewOrleans.com’s weekly blog called Cooking With Honey & Sugarboy. Mr. Frank and Miss Luel (a.k.a. “Miss Lou”) share their stories and recipes of bygone New Orleans. Dit is 'n bewaarder! I’ve been printing out the weekly recipes and recently made Miss Lou’s Sausage Bread and Sweet Hot Pickles. Fantasties!

Chef Justin Devillier of La Petite Grocery has his own blog (www.justindevillier.com), which is updated with some regularity … for a chef, that is. In a March entry, Justin tips us off to what he’s cooking, what he’s planning on cooking and cocktail stuff, including this vague reference to “a very cool lady down by the racetrack who sells all kinds of herbs like wormwood (famous for absinthe), gientian and quassia, which all make great bitters starters.” Come on, Justin, be a little more specific! Maybe I’ll squeeze the goods out of him over a couple cocktails incorporating his ginger-infused gin.

Finally, another update on chef Aaron Burgau (of Patois): As of press time, the “Aaron yells a lot” pool was going strong. For Lent, Aaron gave up yelling at his staff, but there’s a pool on when he’ll no longer be “master of his domain.” Though he yelled at someone on March 11, no one bought that square and Aaron was charged to add half the existing pool dollars back into the pot. It’s still game on, and yes, I bought two squares.

B-DAY BUBBLY
Visit Whiskey Blue, the swank lounge located in the W Hotel on Poydras during your birth month and enjoy a complimentary bottle of house champagne! Reservations for the lounge are encouraged, so call ahead.


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