Gambit's CUE February 2020

CUE MAGAZINE A M O N T H LY

LIFE + STYLE + DESIGN

GUIDE TO NEW ORLEANS

FEBRUA RY 2020

REVELRY & Romance Spicing up Valentine’s Day and Carnival season

CONTENTS

FEBRUARY 2020

Metaphysical Gift Shop

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Shoyeido Incense Gift Sets

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BEFORE

5

ENTERTAINING Let’s Roll: Pro tips and recipes

9

VALENTINE’S DAY GIFT GUIDE Love is in the flair

for hosting along the parade route

C UE M AG A Z I N E •

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2

AFTER

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10

FASHION Glitter & Glam:

Parade-stopping accessories for Carnival season

ON THE COVER: Custom-made pink and purple wig with glitter and flowers, $140 and custom-made heart-shaped sunglasses, $60 at Fifi Mahony’s (934 Royal St., 504-525-4343; www.facebook.com/fifimahonys).

PHOTO BY SARAH RAVITS

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3

[ E N T E R TA I N I N G ]

Let’s

ROLL

A catered display of booze, plus sweet and savory snacks from Martin Wine & Spirits.

PRO TIPS AND RECIPES FOR HOSTING ALONG THE PARADE ROUTE

BY SUZ A NNE PFEFFERLE TA FUR

PHOTOS BY SUZ ANNE PFEFFERLE TAFUR

PHOTO PROV IDED BY M A RTIN W INE & SPIRITS

AS THE CO-OWNER OF MY HOUSE EVENTS (2803 St. Philip St., 504-517-3912; www.myhouseevents.com) Danielle Lee coordinates food-focused celebrations for her clients. But her ability to plan an unforgettable party extends beyond her career — especially during Carnival season.

Since Lee lives near the Magazine Street stretch of the Uptown parade route, she invites friends and family over for the Krewe of Muses on Thursday night and hosts a Sunday brunch for the Krewe of Thoth parade.

She offers suggestions on how to plan a spirited bash, from deciding which food and drinks work best, determining how many of those items you will need and creating a timeline that will allow everyone, including the host, to enjoy the parade. Her advice is helpful for folks who live along or near a parade route and for people who live far away from the action but designate their home as a gathering point before or after the parade takes place.

CUE also rounded up colorful Mardi Gras-inspired dinner and partyware guaranteed to enhance the festive vibes of your celebration.

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Planning strategy

4

When planning a party, Lee is “strategic” with her food and drink choices, and also the timing. She serves mimosas and sets up a bloody Mary bar with different toppings and garnishes, which “gets people interacting” and “gives them something to do.” One year, she made a rich bourbon milk punch.

Since guests are carrying foods to the route and eating while standing, she prepares casual grab-and-go items that don’t require reheating or much prep work. She especially likes to display bagels with a variety of spreads and toppings, alongside bacon, fruit, breakfast pastries and king cake.

Since the night of Muses is sometimes chilly, Lee cooks a large pot of red beans and rice. People can scoop it into a disposable bowl and carry it to the parade route. Lee suggests organizing the food and drinks at different dining room stations. “The stations get people mingling

and moving around,” she says.

Lee does her grocery shopping the morning of the parade or the week before because once the street party begins, she’s stuck at home and unable to drive to the store for last-minute items.

To ensure she has enough food, Lee buys nearly double the amount she thinks she’ll need. “We always have friends asking, ‘Can I bring my friend?’

And then two people turns into four to five,” she says.

When she sends out party invitations, Lee suggests an arrival time and notes the time she’s heading out to the parade with her family. If guests are running late, they can meet along the route or back at her house after the last float rolls by. “It’s kind of hard because you want to be a good host, but you don’t want to be stuck in your house all day and not enjoy the parade,” she says.

One more important tip, she offers: Stock up on toilet paper and paper towels.

Serve IT UP

SIDEWALK PUNCH RECIPE COURTESY CURE COCKTAIL BAR

INGREDIENTS: 1 LITER VODKA

Stemless acrylic wine glasses, set of two, $9.90 from Miss Smarty Pants (5523 Magazine St., 504-891-6141, www.misssmartypantsnola.com).

1 BOTTLE DRY SPARKLING WINE 2 CUPS COCCHI AMERICANO 2 CUPS LEMON JUICE 4 CUPS JASMINE GREEN TEA 4 CUPS 1:1 HONEY SYRUP 1 CUP WATER 1/2 TEASPOON OF BITTERMENS HOPPED GRAPEFRUIT BITTERS

Glass pitcher, $55 from Hilltop Shoppe (3714 Magazine St., 504-533-9670).

Combine ingredients in a punch bowl. Pour over ice. Add a lemon wheel for garnish. Recipe courtesy CURE (4905 Freret St., 504-302-2357; www.curenola.com).

[ E N T E R TA I N I N G ]

9 EASY-TO-HANDLE SNACKS

CROWD-PLEASING CRAWFISH PASTA ONE OR TWO HEARTY FOOD OPTIONS will satisfy a large group of hungry revelers, such as jambalaya, red beans and rice or crawfish pasta. My mother — Jeanne Pfefferle — developed this decadent, customizable crawfish pasta recipe many years ago with her mom friends from St. Dominic School (much to the delight of both parents and kids, I might add). It’s still indemand to this day.

P H O T O B Y O C K R A /G E T T Y I M A G E S

IT’S WISE TO HAVE SNACKS, savory grab-and-go prepared foods, and seasonal sweets on hand. Here are a few ideas:

1 | Zapp’s Potato Chips or Elmer’s Chee Wees 2 | Whole apples, bananas, and oranges 3 | A fried chicken mix from Popeyes 4 | Mini sausages wrapped and baked

in biscuit dough (aka “pigs in a blanket”)

5 | Deviled eggs 6 | Finger sandwiches or small pulled pork subs 7 | King cake varieties from King Cake Hub

INGREDIENTS:

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3 MEDIUM YELLOW ONIONS, CHOPPED

King cake-inspired cake pops from Sugar & Spice Twice

3 TO 4 CLOVES GARLIC, CHOPPED 2 STALKS CELERY, CHOPPED 1 TO 2 BELL PEPPERS (ENOUGH FOR 1/2 A CUP), CHOPPED 2 TO 3 STICKS BUTTER 1/2 TO 3/4 CUPS FLOUR 1 TO 2 CUPS HALF-AND-HALF (WARMED) 1/2 CUP MILK OR SEAFOOD STOCK (OR ANY STOCK) (WARMED) 1 TEASPOON LIQUID CRAB BOIL 2 TO 3 TEASPOONS DRIED PARSLEY FLAKES 2 TO 3 POUNDS LOUISIANA CRAWFISH TAILS 2 TO 3 POUNDS PASTA SHELLS, SPAGHETTI OR ROTINI PASTA 1 POUND VELVEETA CHEESE, CUBED PARMESAN CHEESE SALT, PEPPER, TONY CHACHERE ORIGINAL CREOLE SEASONING

P H O T O B Y WAV E B R E A K M E D I A

Water, juice boxes for the kiddos, and other refreshing non-alcoholic beverages, like locally made Insanitea Kombucha.

IF YOU’RE NOT UP FOR GROCERY SHOPPING, doing recipe math, or cooking for a crowd, but still want to host a crowd, consider hiring a caterer to help you out. A caterer can help determine how many food and drink offerings you’ll need, customize a menu that adheres to dietary restrictions when needed, rent equipment and bring everything into your home so you can relax and enjoy the parades.

PAGE 6

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CONSIDER CATERING

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C UE M AG A Z I N E •

Saute chopped onions and garlic in butter medium heat. Add celery, saute for 5 minutes. Add bell pepper, saute for 5 more minutes. Add flour, stir, turn down heat. Cook 15 to 20 minutes, stirring occasionally. Add half-and-half. Add stock and/or broth; Slowly stir, mix well, adjust liquid as needed. Add Velveeta and stir until melted. Add crab boil and crawfish, stir until well-blended.

Add parsley and seasonings. Cook pasta. Combine pasta and crawfish sauce in buttered casserole pan, sprinkle with Parmesan cheese. Cover and bake for 30 minutes at 350 degrees.

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[ E N T E R TA I N I N G ] PAGE 5

Summer Camps NEW ORLEANS PARENTS’ SURVIVAL GUIDE

MOOD SETTERS ENHANCE THE AMBIENCE of your parade party with these festive accessories.

Carnival season is the merriest time of the year for many New Orleanians, so if you plan to celebrate the season by hosting a pre-parade or post-parade gathering, add some Mardi Gras vibes and colors to your home. Here are some of our favorite finds from local shops.

B Y S U Z A N N E P F E F F E R L E TA F U R P H OTO S BY S U Z A N N E P F E F F E R L E TA F U R

Embroidered dish towel, $14.95 from Miss Smarty Pants.

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Carnival-themed napkins, $12 from Hilltop Shoppe.

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MARCH 17 TO ADVERTISE: CALL OR EMAIL AD DIRECTOR SANDY STEIN

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Locally made, hand-painted ceramic platter with 22-karat gold luster, $68 from Nest.

(5422 Magazine St., 504-835-4702; www.nestnola.net).

King cake scented candle, $16 from Lucy Rose (600 Metairie Road, Suite A, Metairie, 504-218-7368; 3318 Magazine St., 504-895-0444; www.shoplucyrose.com).

King cake dish towel, $12.95 from Miss Smarty Pants.

[ E N T E R TA I N I N G ]

$150

King cake serving knife, $18.50 from PHINA (2561 Metairie Road,Metairie, 504-827-1605;3013 Magazine St., 504-510-5777; 3717 Veterans Memorial Blvd., Metairie, 504-888-4141; www.phinashop.com).

Chips and dip platter, $36.25 from PHINA.

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Locally handmade, hand-painted ceramic ornament, $16 from Nest.

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Champagne glass, $34 from Lucy Rose.

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Photo: Cassagne Photography

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C om i n T hi s g Spr in g

New Orleans

HOME + STYLE + DESIGN

We are excited to launch Gambit Details, a new publication showcasing New Orleans’ coolest and most inspiring spaces, art, decor and design.

Gambit Details will showcase how New Orleanians love to intersect classic style with the eclectic, while introducing our readers to some of our city’s unique retailers, designers and creators.

95,892 67% 1 out of 3

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FULL PAGE

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ISSUE DATE

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of Gambit readers own their own home

MAR 3

FEB 21

Gambit readers earn a household income of $100,000 or more

APR 7

MAR 27

MAY 5

APR 24

JUN 2

MAY 22

JULY 7

JUN 26

AUG 4

JUL 24

SEP 1

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OCT 6

SEP 25

NOV 3

OCT 23

DEC 1

NOV 20

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[ VA L E N T I N E ’ S D AY G I F T S ]

LOVE IS IN THE

Flirty and fun

FLAIR

BY S A R A H R AV I T S

Dangling heart earrings, $28 from Nola Boo (517 Metairie Road, Metairie, Suite 200, 504-510-4655; www.shopnolaboo.com).

PHOTO BY CHERYL GERBER

Timeless romance 1960s peignoir set, $75 from Miss Claudia’s Vintage Clothing & Costumes (4204 Magazine St., 504-897-6310; www.facebook.com/missclaudiasvintage).

PHOTO BY CHERYL GERBER

Golden hearts

PHOTO BY SAR AH R AVITS

A sense of drama A dazzling love token

Vintage Chanel button earrings, $150 from Nola Boo.

Freshwater pearl with baby blue topaz, peridot and African amethyst set in sterling silver with gold vermeil, $186 from Fisher & Sons Jewelers (5101 W. Esplanade Ave., Suite 1, Metairie, 504-8854956; www.fishersonsjewelers.com).

PHOTO BY CHERYL GERBER

PHOTO PROVIDED BY FISHER & SONS

Cute as a button

PHOTO BY CHERYL GERBER

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Reversible cashmere cape in black and red with fox fur trim, $1,199 from Yvonne LaFleur (8131 Hampson St., 504-8669666; www.yvonnelafleur.com).

C UE M AG A Z I N E •

18-karat gold dipped double heart necklace, $22 from gae-tana’s (7732 Maple St., 504-865-9625; www. gaetanas.com).

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[ SHOPPING ]

GLITTER

&

GLAM

Peace sign necklace, $10 from Miss Claudia’s Vintage Clothing & Costumes.

PHOTO BY CHERYL GERBER

Parade-stopping accessories for Carnival season

BY S A R A H R AV I T S

Peacock mask, $30 from Miss Claudia’s Vintage Clothing & Costumes (4204 Magazine St., 504-897-6310; www.facebook.com/ missclaudiasvintage).

PHOTO BY CHERYL GERBER

Purple, green and gold sequined fanny pack, $22 from Nola Boo.

C UE M AG A Z I N E •

F e b r u a r y 2 02 0

PHOTO BY CHERYL GERBER

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“Voodoo Violet” glitter gel

by Elektra Cosmetics, $20 from Miss Claudia’s Vintage Clothing & Costumes.

PHOTO BY CHERYL GERBER

Magenta bangle that doubles as a flask, $16.99 from Nola Boo (517 Metairie Road, Metairie, 504-510-4655; www.shopnolaboo.com).

PHOTO BY CHERYL GERBER

Nylon tinsel jacket, $165 and polka-dot headwrap with feather trim, $65 from Fringe and Co. (www.fringe-co.com).

PHOTO PROVIDED BY KELSEY CAMPION/FRINGE & CO.

[ SHOPPING ]

Sparkly alligator purse, $200 from Fifi Mahony’s (934 Royal St., 504-5254343; www.facebook.com/ fifimahonys).

Sequined star earrings by Geaux Crazy Nola, $60 from Fifi Mahony’s.

PHOTO BY SARAH RAVITS

PHOTO BY SARAH RAVITS

Curly blue wig, $45 and wraparound sunglasses, $10 from Miss Claudia’s Vintage Clothing & Costumes.

Handmade resin bolo tie with druzy agate on a leatherette cord by Alligator Pear Goods, $75 from Glitter Box (1109 Royal St., 504-568-0955; www.glitterboxno.com).

PHOTO BY SARAH RAVITS

PHOTO PROVIDED BY ADDISON SUDERMAN

Pink wig with silver tinsel, $50; handmade silver antler headband embellished with flowers, $45 and oversized pink sunglasses, $10 from Miss Claudia’s Vintage Clothing & Costumes.

Long white leather gloves with silk lining, $359 from Yvonne LaFleur (8131 Hampson St., 504-8669666; www. yvonnelafleur.com).

PHOTO BY SARAH RAVITS

PHOTO BY CHERYL GERBER

C UE M AG A Z I N E •

PHOTO BY SARAH RAVITS

F e b r u a r y 2 02 0

Headpiece with purple feathers and jewels, $14 from Funky Monkey (3127 Magazine St., 504-899-5587; www.funkymonkeynola.com).

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Warehouse Distr ict - New Or leans, LA

1818 Veterans Blvd., Metairie LA | 504.888.2300 | nordickitchens.com