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October-November 2014

Vol. 1, No. 1

Publisher Lori Murphy –––––––––––––––––––––––––––––––––––––––––––– Editor Anne Honeywell Senior Editor Jan Murphy Contributing Editor Poki Hampton Editorial Assistant Leah Draffen Contributors are featured on pages 17 and 18. –––––––––––––––––––––––––––––––––––––––––––– Art Director Brad Growden Graphic Designer Jennifer Starkey –––––––––––––––––––––––––––––––––––––––––––– Business Manager Jane Quillin Associate Publisher Candice Laizer Advertising Account Executives Kelly Alberado Caroline Battaglia Barbara Bossier Anne Honeywell Candice Laizer Barbara Roscoe Becky Slatten Amy Taylor Sales Coordinator Rachel Mellen Intern Maggie Murphy –––––––––––––––––––––––––––––––––––––––––––– For advertising information phone (504) 934-9684 fax (504) 934-7721 email –––––––––––––––––––––––––––––––––––––––––––– Please send items for Inside Scoop to Photos for Inside Peek, with captions, should be sent to Submit items for editorial consideration to –––––––––––––––––––––––––––––––––––––––––––– Contact Inside New Orleans P.O. Box 6048 Metairie, LA 70009 phone (504) 934-9684 fax (504) 934-7721 website Subscriptions 1 Year $18 2 Years $30 email ––––––––––––––––––––––––––––––––––––––––––––

On the cover Artist James Michalopoulos

–––––––––––––––––––––––––––––––––––––––––––– INSIDE NEW ORLEANS is published bi-monthly (February, April, June, August, October, December) by M and L Publishing, LLC, PO Box 6048, Metairie, LA 70009 as a means of communication and information for greater New Orleans, Louisiana. Bulk Postage paid - New Olreans, LA. Copy­right ©2014 by M & L Publishing, LLC. No part of this magazine may be reproduced without written consent of publisher. Publisher is not responsible for unsolicited manuscripts and artwork. Inside Northside Magazine is created using the Adobe Creative Suite on Apple Macintosh computers.


Inside New Orleans

page 38

Features 20 An Off-kilter Perspective Cover Artist James Michalopoulos. 38 Platinum and Diamonds

contents table of

page 58

44 A Coastal Vibe in Old Metairie The Huber house. 52 One Louisiana Home Mary Matalin and James Carville. 58 Longue Vue House and Gardens 64 Fulfilling His Promise Tulane Athletic Director Rick Dickson. 78 A Chef’s Thanksgiving 85 Saints Gris-Gris 86 Saintsational Coach Lesslee Fitzmorris of the Saintsations. page 68

90 A Defensive Transformation in New Orleans. 94 The Big Cheese of New Orleans Elmer’s CheeWees. 100 Viva Stilettos! 108 The Ronald McDonald House A home-away-from-home.

page 52

116 Fighting Back The Women of You Night. 126 Fashion Fore the Fairways! Kevan Hall Sport. 128 That’s Toile, Folks! Hazelnut New Orleans. 135 Artistry in Motion Lafayette 148 New York. 149 Planning to Laissez Les Bon Temps Rouler

Business Profile

107 St. Martin’s Episcopal School

Medical Profiles 124 Domangue Neurology page 86 10

Inside New Orleans

136 Sculpting Center of New Orleans 144 Southern Orthopaedic Specialists

contents table of

page 133

Departments 14 Publisher’s Note 16 Editor’s Note 17 Contributors 28 INside Scoop 37 INside Story Halloween in New Orleans. 40 Café au Lait Nell Nolan. 42 IN Better Health Dara Ruhlman. 72 IN the Arts 2014-2015 Cultural Guide. 83 Wine Cellar Don’t be afraid of wine.

102 Flourishes Extraordinary gifts and home accents. 130 INside Look Black & Gold. 139 IN Love and Marriage 140 Get Fit Functional Fitness. 141 IN the Spotlight St. Jude in the Big Easy. A Night in the Blue Room. 142 IN the Spotlight La Nuit Étoileé. 143 INside Peek 145 IN the Spotlight Whitney White Linen Night. 146 IN the Spotlight Summer in the City. 150 IN Great Taste Oom-pah-pah! 152 At the Table Fine Dining—The Next Generation. 155 INside Dining

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161 Ad Directory 162 Last Bite Fountain Lounge at the Roosevelt. page 150

October-November 2014 13

Here we go! by Lori Murphy

All of us who grew up in New Orleans remember the unmistakable sound

the Zephyr made as your car climbed to the top of the hill. You would pause just slightly before the exhilarating rush into the rest of the ride. Around our offices for the last few months I could almost feel the clickety-clack. In preparation for our inaugural issue of Inside New Orleans, we have been busy bringing together people and stories, ideas and images. The climb was exciting and at times stressful, but now as we sit ready to rush into the rest of the ride, I could not be more proud of the result.

While we may be new to your mailbox, we have been publishing a similar magazine on the northshore

for 13 years, Inside Northside. The blend of local stories woven together in a beautiful fashion with the personality of the city will set Inside New Orleans apart.

It’s our art director, Brad Growden, who keeps us looking great. He is the best in the business … but

I might be a touch prejudiced. He is my brother, which is the only reason I can get away with sitting over his shoulder watching the magazine come to life. We had been working together for probably five years before I told anyone who didn’t know us personally that he was my brother. I didn’t want anyone to think that was how he got the job. After sharing his talent in Inside Northside all these years, everyone now knows it is me riding his coattails, not the other way around!

The “sounding great” part is in the hands of our editorial team, led in New Orleans by Anne Honeywell

and backed up by Jan Murphy, who has been at the helm since our start. You have heard the expression that it takes a village, and publishing a magazine is certainly no exception. Most of our team have worked together for a long time, but we are happy to have added some great new faces in the expansion. Our main requirement for employment has always been that you have to love what you do. It has been my experience that therein lies the secret for success.

It is my hope that you come to love Inside New Orleans—after all, you are an important part of

our village! If there is a story we need to consider, a person we need to meet or a project that you think deserves some attention I hope you will reach out to Anne or me.

p.s. It is our partnership with some of the best businesses, large and small, from across the region that allows us to deliver Inside New Orleans to your mailbox. We can all thank them for the ride!


Inside New Orleans

Editor’s note by Anne Honeywell I can’t stop thinking about Inside New

friend Lori Murphy after our in-depth conversation about her vision for a new magazine for the New Orleans area. I was intrigued. I was well aware of how successful her northshore magazine, Inside Northside, was and I couldn’t stop thinking about all of the possibilities of a New Orleans version. You see, my friend Lori Murphy is one smart business woman, and she had created a formula that works. She had my attention.

Lori and I go back. Way back. Like big hair and shoulder pads back. We worked

together at a magazine in the ’80s—that’s where we first met. I was an idealistic LSU j-school graduate, and it was my first job. Lori was already well established at the magazine. After some time, we both moved on, first me and then Lori, both continuing to work, but going in different directions. Fast forward through the years. We both got married and had children; with time and circumstances, we began to see each other less frequently. In recent years, we would usually run into each other during the holidays or at a carnival ball here and there.

My phone rang shortly after Lori received my text. She was serious. She was

going to do it. And she wanted me to be a part of it!

The past few months have been exhilarating. Yes, exhilarating is the right word. I

jumped right into this energetic, dynamic business. I have been heavily supported by an outstanding team—this group knows how to put out a magazine! With a unique editorial focus that is strictly local and personal, it has been great fun planning the articles and gathering interesting New Orleans voices to write them. Some of our contributors you know; some you will enjoy getting to know. (See pages 17 and 18.)

So now, here we are. Here it is. Inside New Orleans. It is even better than I

thought it could be. I am so excited for you to see this first issue. I hope you find it beautiful, informative and—most importantly—“a good read.”

ps Look for our combined Holiday/December-January issue in your mailbox in late November. 16

Inside New Orleans


Orleans. That was my text to my

Contributors Our contributors give Inside New Orleans its voice, its personality and its feel. Here we are proud to highlight a few of them so that you can put a face with a name and get to know them.

Tom Fitzmorris Tom Fitzmorris was delivered into New Orleans by a jazz musician on Mardi Gras 1951. He grew up in Treme, ate red beans every Monday from his CreoleFrench mother until he left home. Not long after that, he began writing a weekly restaurant review column that continues to be published with hardly a break after 42 years. In 1975, he began a daily radio feature, which grew into his current three-hour daily talk show on 1350, 3WL. He is the author of several cookbooks, more than a dozen restaurant guidebooks, a daily online newsletter (, and will be joining us in each issue At the Table (page 152).

Eva Jacob Barkoff

Candra George

Nick Guarisco

Michael Harold

Metairie resident Eva Jacob Barkoff’s career in journalism spans 36 years from her 1978 graduation from Loyola University with a journalism degree. In 1984, she joined the staff of The Times-Picayune, serving as the East Jefferson community news editor until 2012. Since October 2012, Eva has been a freelance writer for The New Orleans Advocate. She currently writes a weekly column and feature stories for the paper’s Crescent City Community News section. Eva’s article on Lesslee Fitzmorris, the manager of the Saintsations, is in the Fan Zone on page 86.

Candra George is a wife, mother, travel junkie and collector of all things vintage and shiny. She’s been a professional photographer since 2007, and has been blessed to work with some of the best in the industry. When Candra isn’t traveling and shooting, she spends her days at home in Covington, attempting to take photos of her messy toddler and stubborn French bulldog. Candra’s photos accompany many articles in this issue, including “Fulfilling His Promises” on page 64 and “CheeWees” on page 94.

Now a second-year student at Tulane Law School, 24-year-old Nick Guarisco graduated cum laude from LSU’s Manship School of Mass Communication. An avid sports fan, Nick has a New Orleans Saints/ Fantasy Football website,, and is on the staff of the Sports Law Journal at Tulane Law School. Seven years ago, as a high school senior, Nick reviewed a book about a basketball coach for Inside Northside. We are delighted to welcome him to the pages of Inside New Orleans with his article about Rick Dickson on page 64.

Michael Harold grew up in New Orleans and graduated from St. Martin’s Episcopal School, The University of the South and LSU Law School. Fluent in Spanish and French, he is also a classical pianist. Michael practiced law for more than 23 years and is now a legal recruiter. He is a contributing writer for Local Palate magazine in Charleston, South Carolina. In his spare time, he coordinates the renovation of a 19th century home in New Orleans. In this issue, Michael tells his Inside Story of Halloween in New Orleans on page 37 and also writes Café au Lait, about his friend Nell Nolan (page 40).

Other voices: Brenda Breck, Leah Draffen, Steve Faure, Poki Hampton, Anne Honeywell, Mimi Greenwood Knight, Jamey Landry, Alice Riley and Becky Slatten.

October-November 2014 17

Contributors Our contributors give Inside New Orleans its voice, its personality and its feel. Here we are proud to highlight a few of them so that you can put a face with a name and get to know them.

Sandy Franco Health and fitness are Sandy Franco’s focus, livelihood, refuge and passion. Sandy and her husband, Ron, met working at a gym when they were in college. By 1988, they opened Franco’s Athletic Club in Mandeville. Being new parents helped them shape the growth of the club into a family-friendly, healthy-lifestyle headquarters that now has 14,000 members. They branched out in 2000 with a club in Lakeview that was completely destroyed by Katrina. Now, after nine years, Franco’s Fitness has opened on Magazine Street. Sandy shares her expertise on living healthy in Get Fit on page 140.

Chris Caire

Trudy Hurley

Bill Kearney

Susan Zackin

Passionate about food and wine, New Orleans native Chris Caire does freelance writing on these topics. After he received a bachelor’s in journalism from LSU in 1984, he worked for a daily newspaper and a trade magazine for eight years. Since 1994, he has worked for the family business, DA Exterminating Co., where he now serves as vice president. In “A Chef’s Thanksgiving” on page 78, Chris tells us what some of our great New Orleans chefs want to see on their Thanksgiving table at home.

New Orleanian Trudy Hurley was classically trained under her mother, Mary Helen Stall, who owned The Green Parrot, an antique shop on St. Charles Avenue. For more than 25 years, Trudy has worked in the finest homes in the New Orleans area and beyond for clients ranging from sports superstars to young couples. With dozens of local and national publications showcasing her work, Trudy has graced the cover of Southern Accents magazine and has been chosen for its “Four Under Forty” award—a prestigious group of decorators chosen for their talents in the field of design. Trudy reveals Trade Secrets on page 49.

Bill Kearney believes if you like a wine, it’s a great wine—and the best wine is shared with friends. For more than 20 years, he has added wines from many regions, grapes and friends to his private collection. Recently certified as a sommelier, he serves as the wine director for Galatoire’s Restaurant, Galatoire’s Bistro and 33 Bar and Steak, where he is also a partner. A graduate of Tulane, Bill is president of Yenraek, a governmental affairs firm. In each issue, Bill will take you on a journey to find a wine that you love in Wine Cellar (page 83).

Susan Zackin has more than 25 years of experience in the event planning and design business. A graduate of Metairie Park Country Day, she moved to South Florida for a career in interior design after getting her degree from the University of Alabama. In Palm Beach, she started an event planning business and made her way back to Louisiana in 2013. Susan now operates Z Event Company. She shares her insights on how to have a great party on page 149.


Inside New Orleans


Inside New Orleans

An Off-kilter Perspective photo: CANDRA GEORGE

ON A SULTRY NEW ORLEANS EVENING in August 1985, young James Michalopoulos loaded up his Vespa with his easel, canvas, paints, brushes and enough food and drink to keep him going for a night. He headed for the Ninth Ward, where he had seen a particularly interesting house, a white Greek Revival. “I had been painting a lot of portraits, and I was kind of tired of it and wanted to move on in my paintings. I’ve always been a fan of the architecture in New Orleans, so it was a natural choice for me,” he says. He set up his easel across the street from the house and waved to the elderly couple sitting on the porch. As the sun began to set, a Latin woman walked by and asked if she could watch him paint. “Sure, why not?” he said. After a while, the woman offered him a beer, and again he said “Sure, why not?” She also brought out a portable radio for music. As the hours passed, the painting of the house appeared to take on a life of its own; the walls were pulsating and the sidewalk was uneven. Vivid colors burst from the canvas as the house seemed to dance to the music. Thus, the first undulating house was born. Born in Pittsburgh and raised in the Northeast, Michalopoulos came to New Orleans after graduating from Bowdoin College in Maine. “I basically came here on a whim and fell in love with the city,” he says. It’s a love that’s lasted; and, as New Orleans is wont to do with its new acquaintances, the city worked her way deep into his soul. “Coming from New England, it was such a different world, and it was very, very attractive to me,” he recalls. “I was totally taken by its uniqueness and its beauty, how different and original a city it was.” He spent a lot of time getting to know the city that he’d decided to adopt and would come to so well represent through his art. What shows in his art is the great effort he made—and continues to make—to become engaged with New Orleans’ people, music, art and architecture. He’s also involved with another thing New Orleans is famous for as a creator of Celebration Distillation and its brand of Old New Orleans Rum. People who don’t know his name probably know his art. Maybe they’ve seen his paintings; he’s well-known for his large, colorful and playful renderings of New Orleans buildings; perhaps they know him for his Jazz and Heritage Festival Posters; or maybe they’re one of thousands of commuters and shoppers who get to view his very large manifestation of his exploration into abstract sculpture with his first public installation on Veterans Boulevard near Lakeside Shopping Center. His paintings are part of numerous private collections and museums, including the New Orleans Museum of Art and the Ogden Museum of Southern Art. >>

Cover artist James Michalopoulos by Poki Hampton

October-November 2014 21


Inside New Orleans


He is basically, as he notes, a self-taught artist who has never stopped learning. He also learned by being in the company of other artists. “I started studying peoples’ work at Jackson Square. At some point, I decided to take some courses at the New Orleans Academy of Fine Arts. I studied figure drawing there, as well as the University of New Orleans for a couple of courses. And I studied on my own—and I study on my own today.” In the early years, he worked as a street artist, making quick sketches of captive audiences for two or three dollars. “I couldn’t get a license to set up in Jackson Square; they were all taken. I would hustle people for portraits while they were waiting for taxis at Schwegmann’s at St. Claude and Elysian Fields or sometimes on the streetcar line on Canal Street.” He also stood at the corner of St. Charles and Canal, because

people always had a long wait there for the streetcar “and they made for pretty accessible victims.” He eventually got a license to sell his work in Pirates Alley and on Bourbon Street. After a time, he decided to really take it on the road. He roamed throughout the city, scouting out architectural subjects in the Ninth Ward, Bywater, Marigny, Mid City, Central City, the Garden District and even the Westbank. He has fond memories of these journeys. He never knew in advance exactly what he was looking for and just let the city carry him along, saying, “I feel like I’m lost in a mystery. I move along until something says ‘stop’ and I do it.” It was a prolific time for him, and his work was starting to be shown in different venues throughout town. Before his popularity soared in the 1990s, James sold paintings in local restaurants and the French Quarter. His >> October-November 2014 23

swaying, sloping, soaring architecture was a hit with locals and tourists alike. The complexity of the colors, the textures and the subjects of his paintings were irresistible to buyers. Because they could connect to it, individuals began collecting his work with great enthusiasm. Today, his art is an investment.

His style

sense, people often say my buildings move and dance, and I think that’s where I took my inspiration.” His houses have also been described as “swaying” and “melting,” which is quite the visual accomplishment when what he’s made “move” on canvas has been, in real life, standing still for two hundred years. A wonderful example of Michalopoulos’ distinctive style is this issue’s cover art, Tillie’s, which


Michalopoulos’ paintings are instantly recognizable, capturing the essence of the city with a beat of their own and an off-kilter perspective. “My style is an abstraction of the figurative—I like color, shape and line,” he says. Vibrant with lots of color, textural with lots of paint, they are often on the large side. Visitors to his studio and website can get a better idea of his scope, as his portraits, nudes and cemetery-scapes make for very pleasing subjects for his palette as well. For many, though, his vibrant architectural paintings are most familiar. “I can remember feeling that I wanted to include the spirit as well as the look of the city. So, for me to do that, I needed to step out of the ordinary. Where I ended up, and probably because I was influenced by music—and listening to music a lot while I worked— was in a musical interpretation of the buildings. In a


Inside New Orleans

captures the essence of the charming shotgun and its owner, an inspiring teacher. Today, whether painting architecture, landscapes, vintage cars or people, Michalopoulos’ large canvases are at once abstract and representative. The shading, the light and the movement combine with the exotic texture and bold colors positively palpating with energy. He will complete a painting in a couple of days, then let the work sit in the studio while he evaluates it. He might re-work it completely or just touch it up before it goes to the gallery.

The French connection When driving through the rolling hills, vineyards and farms of Burgundy after an exhibition in the south of France, Michalopoulos saw a farm for sale. On it were three one-room houses that were hundreds of years old. The 50-acre farm sat on a hilltop, surrounded by fields, woodlands and extensive panoramic vistas of the French countryside. He bought the property and joined the three buildings to make a house and studio. “It was a bit like the book A Year in Provence,” he says. “The workers in France work at their own pace.” He began taking the family to France in the summer, painting the scenery with as much zeal as he painted shotgun houses in New Orleans. The brisk air in France influences the paintings he creates. The brilliant colors reflected in the landscape burst

off the canvas with such enthusiasm that one can imagine being there. The time in France broadened from three weeks in the summer into three months, a time of personal and professional growth. About a year after completing the farm’s house and studio, Michalopoulos spied a chateau for sale as he rode his Vespa along the Burgundy roads. He thought to himself, “Who would buy such an ugly house?” It turned out that the house, which had been on the market for 12 years, had been built by a Frenchman for his Italian wife, who wanted to be reminded of her homeland. “The real estate agent told me that it was under contract, but that was not true. A year later, I bought it.” The chateau with all its quirks is a perfect place for him, his wife and his three children to spend the summers, absorbing the French culture while he creates beautiful landscape paintings. On a trip to Switzerland to see a client, Michalopoulos was introduced to the client’s wife, a connoisseur of fine cognac who made aperitifs. “I told her I would love to be a wine maker,” he says. But since grapes are nearly impossible to grow in Louisiana and sugar cane is indigenous, making rum was a more likely choice. He had learned a little about the distillation process when he entered a science fair in junior high school, and he soon ran with the idea of creating Celebration Distillation, makers of Old New Orleans Rum, in New Orleans. Today, the rum is distributed to 11 states and France and will soon be in >> October-November 2014 25

other European countries. Other brands followed: Old New Orleans Amber, Old New Orleans Crystal and Old New Orleans Cajun Spice, which was awarded the Bronze Medal in the Spiced Rums category at this year’s Rhum Fest Paris. Gingeroo, the newest brand, is a refreshing effervescent drink made with Old New Orleans Rum and pure ginger juice; it is also bottled at Celebration Distillation. Add a piece of lime, and you have the perfect cocktail.

Jazz Fest favorite For many people in the New Orleans area, the first artwork they collected may have been one

true nature. I have to follow their energy and follow their spirit to present it in a way that is faithful and places them in the environment of the city.” His first poster, for the 1998 festival, featured Dr. John. “I went to visit with Dr. John in New York to spend some time with him, take some photographs and talk about life a bit. I did about 10 or 12 studies,” he says of the production process. “Then I made three or four alternatives. I honed all of them, we chose which one was coming along the best and I stayed on that one until I brought it home.” He followed up the Dr. John poster with one of Louis Armstrong in 2001; in 2003, Mahalia Jackson; Fats Domino (titled Fats Domino Rockin’ to New Orleans) in 2006; and “Tousanctified,” Michalopoulos’ 2009 poster featuring Allen Toussaint playing his keyboard in the French Quarter. His 2013 poster of Aaron Neville is titled Heart Song. Aaron’s powerful music was a source of inspiration for James. “I had known Aaron for many years. I spent a lot of time with his music and interacting with him personally to capture his essence. I found myself lost in his music—that’s what motivated me.”

of the New Orleans Jazz and Heritage Festival’s limited edition posters. Michalopoulos has been commissioned to be poster artist six times in his career, making him the fest’s most popular painter. “I love music, first of all,” he says. “It’s a great opportunity for an artist to contribute something to the city and the festival; it’s a big production effort and it’s a great thing to get engaged in.” The poster portraits use abstraction to directly express the core of his subjects. “The stylized portraits present the subject in a way that shows their 26

Inside New Orleans

Michalopoulos began dabbling in sculpture more than 15 years ago, working a little with glass and cast concrete but, for the most part, with wood. “I had issues with permanence, though,” he says. “Wood sculpture is great for interiors, but if you’re going to paint it, to have any color on it, it’s very tough to do for exteriors because there is a certain elastic quality to wood. It’s very temperature sensitive, and the finishes are really difficult to keep together and make last.” He decided to take the leap into working with metal and invested in all of the equipment needed to shape steel into his vision. It took a few years to learn all the skills—cutting, welding and finishing— needed to create a product that will last. “I’m very much enjoying the work; to be in three dimensions is a great change,” he says. Mother Crusher, a grouping of three metal abstract pieces, the tallest about 40 feet high, is a good demonstration of Michalopoulos’ sculptural style. It can be seen near George Rodrigue’s 16-foot tall Blue Dog on the Veterans Memorial Boulevard


Working in three dimensions

neutral ground at Severn in Metairie. Collectors Henry and Pat Shane financed the sculpture, as well as the Blue Dog and Hunt Slonem’s toucan at Clearview Parkway. Mother Crusher is far from being a metallic version of one of his iconic undulating houses. Michalopoulos describes his three-dimensional work as “basically free-form expression. They’re colorful and lively, and in a way a celebration of energy and nature. I think in some kind of way they’re elemental, if you will—abstract. They’re boiled down and they express the energy and movement in life, which is an interesting irony considering they’re made out of solid steel and finished with automotive paint.

An ongoing adventure “I love to paint and to create,” says Michalopoulos. “I paint from the heart, I make something exciting and I love to share it with others. It is a thrill to make a beautiful thing that gives joy to other people, and it makes me happy. But the bottom line is that I made a contribution to the world.” It is no mystery that after so many years, he continues to create paintings by mastering new subject matter and new media, keeping it all fresh. Because he is so emotionally invested in and cares so deeply about each piece of his art, every day is an adventure in painting. James Michalopoulos’ work is on permanent display at the New Orleans Museum of Art and The Ogden Museum of Southern Art and is for sale at Michalopoulos Gallery in the French Quarter. Note: Some of the information in this article is based on a story by contributor Stephen Faure in the 2012 SeptemberOctober issue of Inside Northside. October-November 2014 27

Art for Arts’ Sake

INSIDE a handy guide to events and entertainment in and around New Orleans

October for Arts’ Sake. The Contemporary Arts

George. The Ponchartrain Center, Kenner.

live tour. Saenger Theatre. 8 pm. $37.75-

Center exhibition closing will be hosted

10am-4pm. Online, $5; At door, $5; Kids,

$75.75. 525-1052.

by Bombay Sapphire with free cocktail


1-12 From Barbed Wire to Battlefields.

specials throughout downtown to benefit

Talk and Tea. Gift ideas and wrapping

from Japanese-American experiences

CAC. The Contemporary Arts Center, 900

techniques with Loretta Potapenko,

in WWII. The National WWII Museum,

Camp St. 6pm-9pm. Free. 528-3805.

buyer for The Shop at Longue Vue.

945 Magazine St. 9am-5pm. 528-1944,

Longue Vue House & Gardens, 7

1-30 Of the Earth at the Atrium. Of the

4 Tony Mose Showcase. In participation

Bamboo Rd. 1:30pm-3:30pm. Members,

with Art for Arts’ Sake, Tony Mose will

$35; nonmembers, $40. Email Jen at

Earth exhibit by Steve Hasslock, Paula

showcase his art at Esom Gallery. Esom or call 293-4723.

Blackwell and Craig McMillin. The Atrium

Gallery, 3935 Magazine St. 6pm-9pm.

at Christwood, 100 Christwood Blvd.,


Covington. Mon.-Fri., 8:30am-5pm. Free.


7 Gracious Gifts in Pretty Packages

Images, oral histories and artifacts


and cuisine tastings. Dinner and drink

4 New Orleans Baby & Child Fest.

7,14,21 Kinder Garden: Creepy Crawlies in the Garden. Toddlers 18 months to

(985) 898-0515.

Presented by Ochsner Health System,

3 years play and learn about gardening.

Art for Arts’ Sake. 20 museums and

the fest will feature over 100 exhibits and

Lucy C. Roussel Discovery Garden for

galleries will participate in this year’s Art

activities featuring Ice Queen and Curious

children, Longue Vue House & Gardens,

Inside New Orleans


1 So You Think You Can Dance. Season 11

Oct. 4 Art for Arts’ Sake. 20 museums and galleries will participate in this year’s Art for Arts’ Sake. The Contemporary Arts Center exhibition closing will be hosted by Bombay Sapphire with free cocktail and cuisine tastings. Dinner and drink specials throughout downtown to benefit CAC. The Contemporary Arts Center, 900 Camp St. 6pm-9pm. Free. 528-3805.

7 Bamboo Rd. 9:30am-10:30am. Members, $10 for one adult and one child; nonmembers, $12 for one adult and old child; $5 each additional adult or child. Email Lydia at or call 293-4722. 10 Singer-bassist Meshell Ndegeocello. Meshell Ndegeocello and her band perform Comet, Come to Me. Contemporary Arts Center, 900 Camp St. 7:30pm. In advance, $35; at door, $40. 10 Nikki Cull at The Blue Crab Restaurant and Oyster Bar. The Blue Crab, 7900 Lakeshore Dr. 6pm-9pm. 284-2898. 10 O What a Night Gala. The Ogden


October-November 2014 29

Inside Scoop Museum of Southern Art’s celebration of culture, cuisine and Southern Art. Odgen Museum of Southern Art, 925 Camp St, New Orleans. 6pm-11pm. For ticket information, call 539-9650 or visit 10-12 Louisiana Seafood Festival. City Park Festival Grounds, Wisner Blvd. Oct. 10-11, 11am-9pm; Oct. 12, 10am-7pm. Free admission. 11 Fall Festival. Join Benbow Veterinary for fall festivities. Benbow Veterinary Services, 117 Metairie Lawn Dr., Metairie. 1pm-4pm. 304-7367. 11 Race to the Lake. 5K and 10K race routes, Treasure Fest entry with race participation, live music, vendors, family activities. Lake Town near Treasure Chest Casino, Kenner. Register online at 11 Japan Fest at NOMA. Kaminari Taiko Drummers, martial art performances, hand-on activities. New Orleans Museum of Art and The Sydney and Walda Besthoff Sculpture Garden. 10am-4 pm. Guest, $5; Members and children under 6 are free. 658-4100. 11 Safari After Dark. Camp out in the Zoo overnight, crafts, animal encounters, fireside activities. Audubon Zoo. 5:30pm-9:30am. Members, $45; nonmembers, $55. 861-2537. 12 Celebración Latina. Latin music, children’s activities, food, local art. Capital One Stage and Field, Audubon Zoo. 8612537. 15 Civil War Roundtable of New Orleans. Meets the third Wed. of each month. Smilie’s Restaurant, Harahan. 6:30pm. Charles Nunez, 525-2022. 16 Teen Makeup Class. About Face New Orleans, 701 Metairie Rd., Metairie. 6pm-7:30pm. 304-1556. 17 Original Pinettes Brass Band. Concerts in the Courtyard. The Historic New Orleans 30

Inside New Orleans

Collection, 533 Royal St. 6pm. Members, free; nonmembers, $10. THNOC, 533 Royal Street. 523-4662.

17-18, 24-25 Boo at the Zoo. Halloween event for children up to age 12, trick-or-treat houses, Ghost Train, a haunted house, entertainment and more. All games and treats, except concessions, are free with admission. 5pm-9pm. Audubon Zoo. 861-2537.

17,24 ASAP Live at The Blue Crab Restaurant and Oyster Bar. The Blue Crab, 7900 Lakeshore Dr. 7pm-10pm. 284-2898. 18 Fall for Art. The french mix will participate with other local businesses in the St. Tammany Art Association and downtown Covington’s Fall for Art. 6pm-9pm. St. Tammany Art Association, (985) 892-8650. 18-19 Touro’s Magazine Street Pink Out. Basics Underneath will participate in Touro’s Pink Out weekend. Basics Underneath, New Orleans. 894-1000. 21 10th Annual Brother Martin High School Prayer Breakfast. In memory of Brother Martin Herandez, S.C. Mrs. Gayle Benson will speak. Reservations must be made by Oct. 17. Metairie Country Club, 580 Woodvine Ave. 7:30am. Per person, $40; individual sponsorship, $50. 2831561. 23 Craft Beer Dinner. Local craft beers paired with your favorite Mellow entrees. Mellow Mushroom, 3131 Verterans Memorial Blvd., Metairie. 7pm. 644-4155.>> October-November 2014 31

Inside Scoop 24 19th Annual Pasta and Puccini

Fundraising Gala. Jefferson Performing

25-26 Annual San Francisco Plantation

Arts Society honors five Célébrité Etoiles.

Fall Festival. Live music, BBQ contest,

Marriott New Orleans, 555 Canal St.

narrated roundtrip transportation, petting

Individual tickets, $165; table of ten,

zoo, house tours and arts and crafts.

$1,350. Valerie Hart, 885-2000 Ext. 212.

San Francisco Plantation, 2646 Hwy.

24 Alton Brown: The Edible Inevitable

4, Garyville. 9am-5pm. Admission,

Tour. Saenger Theatre. 8pm. $39-75$99.75. 525-1052. 24 St. Martin’s Golf Tournament. City Park

$5; Tour ticket, $10. (985) 535-2341. 25 Operation Pumpkin. Children’s

Hospital and the Shops at Canal

25-26 Ghostly Galavant Tours. French

North Course. 9am brunch, 11am start.

Place host a spooktacular event

Quarter tour to see “ghosts” like

Individual, $150; foursome, $600. Register

for children of all ages. Come

Huey Long and Josie Arlington. 1850

online at 736-9960.

dressed in costume, mall trick

House Museum Store, 523 St. Ann St.

or treat, jack-o-lantern carving

10am-4pm. Daily, $25. 524-9118.

25 Alzheimer’s Walk. Lakeshore Drive. 9am. To register, visit 25 Mahalia Jackson Birthday

competitions, pumpkins for purchase

27 Ray LaMontagne. Saenger Theatre.

to decorate with the help of RHINO

7:30pm. $45-$65. 525-1052.

Celebration. Live music, presentations

gallery artists. The Shops at Canal

and films. Jazz Park Visitor Center, Dutch

Place, 333 Canal St. 10am-1pm.

Alley. For details, call 522-2621 or visit 25 Race for the Cure. Palm Dr. Practice Track Facility, City Park. 7am, registration;

28 Straight No Chaser. A cappella choral singing group. Mahalia Jackson Theater for the Performing Arts, 1419 Basin St.

8am, recognition program. Adult, $30; Teen, $25; Kids, $20. 455-7310.

Oct. 28, 7:30pm. $30-$50. 287-0351. 29 Yappy Hour in the Park. Bring your drink

of choice, your furry best friend and a lawn

Admission includes one wine making

chair to relax. Benbow Veterinary Services,

kit. Longue Vue House & Gardens, 7

117 Metairie Lawn Dr., Metairie. 304-7367.

Bamboo Rd. 11am-1pm. $40. 488-5488.

30 MZ Wallace Trunk Show. Emma’s

1 Barry Dickson Trunkshow. Barry

Metairie. 10am-6pm. 407-0668.

Dickson fabrics by Fabricut debuting Nov.

31 Ghostly Galavant Gala: Eat, Drink and

1, M. Design in home trunk show. Call to

Be Scary Costume Party. DJ, costumes. Ticket includes beer, wine and food.

schedule, 343-4673. 1-29 Vidal Blankenstein. Stories Told opening reception Nov. 1, 6pm-8pm,

patron party, followed by gala featuring


during New Orleans Art District’s first

the unveiling of Photorealism: The

Saturday art openings. La Mieux Galleries,

Sydney and Walda Besthoff Collection.

332 Julia St. Mon.-Sat., 10am-6pm. 522-

New Orleans Museum of Art, City


Park. Patron party, 7pm-8pm; gala,

Big Green Egg Cooking Class.

Lunch and Learn on the Overview of

8pm-12am. For ticket information, visit

Outdoor Living Center, 2101 N. Hwy.

Diabetes. Diabetes educator Jeannette 658-4100.

190, Covington. 2 pm. Free. (985) 893-

Rousseau and St. Tammany Parish


Hospital kick off National Diabetes Month

Drink the Harvest Workshop. Authors

with a three-part series. Community Center

consultations. Sculpting Center of New

Nan Chase and De Neice Guest of Drink

at Christwood, 100 Christwood Blvd.,

Orleans, 4500 Clearview Parkway, Metairie.

the Harvest show the tools needed to

Covington. 11:30am-1pm. RSVP to 292-

Free consultation. For more information, call

make wine and mead from their garden.

1234 or


Green Egg Thanksgiving turkey demo.


7 NOMA Odyssey. Iberiabank presents

Cabildo, 701 Chartres St., 6:30pm-9pm.

November 1


Shoes and Accessories, 110 Rosa Ave.,



Cool Event. Coolsculpting seminar and


Inside Scoop 5-6 2014 Essence of Style Design Symposium. Designer reception, symposium, luncheon and book signing featuring Julia Reed and Bunny Williams. Longue Vue House and Gardens, 7 Bamboo Road, New Orleans. Nov. 5 reception , 6pm-8pm; Nov. 6 symposium, 10am registration. For ticket information, call 293-4723. 7

22nd Annual Let’s Make Waves Patron Party. Lake Pontchartrain Basin Foundation’s party with live music, specialty dishes, cocktails and silent auction. Pontchartrain Yacht Club, 140 Jackson Ave., Mandeville. 7pm-10pm. In advance, $65; at door, $75. 836-2205.

7 Vietri Master Artisan Signing event. Stefano Roselli molds masterpieces and signs and personalizes purchases. Hazelnut New Orleans, 5515 Magazine St. 4pm-7pm. 891-2424. 8 Louisiana Watercolor Society Juried Art Show. The opening reception for the 350 member strong Louisiana Watercolor Society will begin Nov 8 and remain open for viewing until Jan. 3. The Atrium Gallery at Christwood, 100 Christwood Blvd., Covington. Reception, 4:30pm-6:30pm; Mon.-Fri., 8:30am-5pm. Free. (985) 898-0515. 8

Irish Fest. Irish Famine Commemoration Board presents Irish Fest celebrating the history and hunger fight with dance shoes, sport events, heritage displays and music. Kingsley House, 1600 Constance St. 9am. In advance, $12; at door, $15. 524-2319.

10,12 Hidden Treasures: Science and Tech Edition. Lecture and tour of Louisiana State Museum’s Science and Technology Edition. Old U.S. Mint, 400 Esplanade Ave. 6 pm. $20. 524-9130. 13 Teen Makeup Class. About Face New 34

Inside New Orleans

Orleans, 701 Metairie Rd., Metairie. 6pm-7:30pm. 304-1556. 13 Craft Beer Dinner. Local craft beers paired with your favorite Mellow entrees. Mellow Mushroom, 3131 Verterans Memorial Blvd., Metairie. 7pm. 644-4155. 13-15 Finley Trunk Show. FeBe, Metairie. Thurs, Fri, 10am-6pm; Sat, 10am-5pm. 835-5250.

14-16 2nd Annual Steamboat Stomp. Steamboat Natchez features worldclass jazz musicians. Jazz cruise, moonlight jazz show, gospel jazz brunch and more. Banu Gibson and New Orleans Hot Jazz, Dukes of Dixieland, Tim Laughlin Trio, Evan Christopher and more. Patron and sponsorship level passes available. For tickets and details, call 800-233-2628.

15 2014 Celebration of the Crest. Brother Martin High School patron party and Extravaganza. Marriot New Orleans, 555 Canal St. Preservation Hall for patron party and Grand Ballroom for Extravaganza. Patron party, 6pm-7:30pm; Extravaganza, 7:30pm-12am. Tommy Mitchell, 284-6700. 15 Safari After Dark. Camp out in the Zoo overnight; crafts, animal encounters, fireside activities. Audubon Zoo. 5:30pm-9:30am. Members, $45; nonmembers, $55. 8612537. 15 Annual Tree Lighting. Washington Artillery Park. For details, call 522-2621 or visit


October-November 2014 35

Inside Scoop 20 Civil War Roundtable of New Orleans. Smilie’s Restaurant, Harahan. 6:30pm. Charles Nunez, 525-2022. 20-22 Rude Mechanicals. Genre-defying theater performs Now Now Oh Now. Contemporary Arts Center, 900 Camp St. In advance, $35; at door, $40. 21 Celebration in the Oaks Sponsor Preview Party. Honoring Barbara Hammett and Janet Larue. Pavilion of the Two Sisters at New Orleans City Park. 7:30pm-11pm. 21 Glen David Andrews. Friends of the Cabildo concert series. Old U.S. Mint, 400 Esplanade Ave. 7pm. $30. 5249130. 21 Luke Winslow King. Concerts in the Courtyard at The Historic New Orleans Collection, 533 Royal St. 6pm. Members, free; nonmembers, $10. THNOC, 533 Royal St. 523-4662. 22 Basquiat Family Day. Art activities inspired by Prospect 3 Basquiat and the Bayou exhibition. Ogden Museum of Southern Art, 925 Camp Street, New Orleans. 10am-2pm. Free admission. 539-9650. 25 Degas House Christmas Party. Degas House, 2306 Esplanade Ave. 5:30pm-8:30pm. 821-5009. 29 Bayou Classic. Mercedes-Benz Superdome. 1:30pm. 29 Holiday Sip and Shop. About Face New Orleans, 701 Metairie Rd., Metairie. 6pm-8pm. 304-1556. 29 Sailing with Santa. Children are invited to sail with Santa for free when they bring an unwrapped gift for donation. Steamboat Natchez, New Orleans. Free. 586-8777.

Send your event information to to have it featured in an upcoming issue of Inside New Orleans. 36

Inside New Orleans

INside Story

by Michael Harold

CLOSE YOUR EYES and say the word “autumn” to yourself. What’s the first image that pops into your head? An orange leaf? A college football game? When I think of autumn or any change of season for that matter, I can’t help recalling my first job as a lawyer and one particular legal assistant named Faye. Everyone loved Faye at the law office. Actually, everyone loved the “seasonal” shelf above her credenza. I kid you not. Faye decorated her shelf judiciously at the beginning of every month. You could set your watch by it. Manger scene in December, shamrocks on the first of

candy that I gave one sweaty kid a bottle of water, which then started a chain reaction of other thirsty children requesting water. But even that wasn’t good enough for one little smart aleck who demanded a Pepsi. I wanted to say, “Son, we’re Coca-Cola people.” I was done. I shut the door, turned off the porch lights and hid in the back patio. The next day, my sweet neighbor counseled me, “Oh honey, I should have told you to spend at least 200 dollars on candy at Walmart.” My high school friend Holly lives on another popular HDS, Fairway Drive. Fairway has taco stands, a haunted house

March, etc. I confess that I avoided her September shelf. Take a guess? Crayon box, abacus, and pencil case. Yep, back to school. That theme is still as depressing to me as the sound of the 60 Minutes stopwatch on Sunday evenings. Ugh. I can still hear my parents saying, “School night.” As for October, this was Faye’s best month. She strategically placed battery-operated ghosts and vampires that booed and howled at you when you reached for the candy pouring out of the miniature cornucopias. “Trick AND Treat,” Faye would say gleefully. The only things I refused from Faye’s bounty were the florescent red candy apples that worked wonders on my fillings and crowns. Plus, weren’t we warned as children never to accept an apple at Halloween for fear that some psycho might have stealthily slipped in a razor blade? In the 1990s, I moved to an apartment in New Orleans where not one single Trick-or-Treater rang my bell. Ten years with no kids. That changed quickly when I moved to a house on State Street, also known as a “Halloween Destination Street.” Yes, the term exists, and I learned this on moving day. It sounded perfectly charming to me as I pictured precious little Snow Whites and Prince Charmings skipping up to the front door, politely asking for Twix bars. That first year, I ran out of candy in under 40 minutes, flat. Granted, I was overly generous at first until I spotted SUV after SUV releasing hordes of screaming children. The near breaking point for me was being forced to explain to a 3-year-old princess in a pink velour nightgown and tiara why I had run out of candy. One kid booed me and gave me the thumbs down while his mother, unbelievably, shook her head in disapproval of ME, not him. It went from bad to worse. I felt so guilty running out of

and lots of cocktails. The street backs up to one of the largest cemeteries in town, which was like a GPS homing device to the Goth kids—until the residents wised up and installed a beam to warn the police of any graveyard shenanigans. Holly shared her brilliant Halloween strategy with me, which I love. She invites a bunch of her friends over to help answer the door. Once Holly has her guests positioned at the front door with a drink, she hits the street with her children, ostensibly to trick or treat. But, we all know she’s really visiting neighbors and partyhopping. Clever stick she is. One year, an adorable lady with the stage name “Penny Lane” invited me to her HDS street in Harahan. This one was the best yet, with games for kids, hot dogs, muffalettas and strawberry daiquiris. Capitalizing on what havoc candy can wreak on children’s teeth, one dentist handed out toothbrushes. Talk about genius marketing strategy! Now I live near Touro Hospital where no kids trick or treat. My friend Pam promises me I can take her kids back to my old neighborhood, but I recently heard from my friend Mary Lucy that Octavia Street is the most popular HDS. Even more open houses and adult beverages than the others. Did you hear that, Octavia Street? I’m headed your way. Trick or treat!

Halloween in New Orleans

October-November 2014 37

Platinum Diamonds and



1. Platinum certified diamond ring 3.

with 1.72ct center stone surrounded by 1.20cttw diamonds with pave diamonds half way down engraved shank. Lee Michaels Fine Jewelry, Metairie, 832-0000. 2. Diamond-bythe-yard platinum 31” necklace. Lee Michaels Fine Jewelry, Metairie, 8320000. 3. Platinum and diamonds set with round diamond trim of 6.88 cttw, pronged ascher cut diamonds with 7.85cttw around center and 4.

bottom diamonds bezel set with 5.84cttw. Adler’s New Orleans, 523-5292. 4. Platinum and 5.72ct emerald cut diamond ring with .53cttw tapered baguettes. Adler’s New Orleans, 523-5292.


Inside New Orleans



5. Pear, round and

7. Platinum and diamond

baguette 30cttw diamond

graduated necklace with 20cttw

estate necklace set in

diamonds. Boudreaux’s Fine

platinum. Friend & Company, New

Jewelers, Metairie, 831-2602.

Orleans, 866-5433. 6. Platinum solitaire

8. Platinum and diamond earrings

earrings with 4.07cttw diamonds.

with 25.19cttw of round and pear

Boudreaux’s Fine Jewelers,

shape diamonds. Adler’s New 7.

Metairie, 831-2602.

Orleans, 523-5292.


October-November 2014 39

by Michael Harold

• •

Nell Nolan City Girl/Renaissance Woman

NELL NOLAN IS AN IMPRESSIVE ENOUGH name in this town that most people remember the first time they meet her. I know I do. It was a holiday party in December 1983. Thinking he was a comedian, my friend John walked right up to Nell and said, “Hey, Nell. You know my friend Michael Harold don’t you?” She had no clue who I was, and I could have killed him on the spot. Her response was, “Of course I do. And, I know your cousin Claudia.” I was impressed. Smitten too. Later that evening, the band started playing Midnight Hour, and of all people, Nell Nolan asked ME to dance. ME! Dressed in my ill-fitting tuxedo with matching plaid bow tie and cummerbund! Since that first meeting back in 1983, I’ve had the pleasure of accompanying Nell on the piano during her staged monologues and have traveled abroad with her and her husband, Robert. His image should automatically come up when one Googles the word “Gentleman.” Well over 80 percent of the city surely knows who Nell Nolan is; however, only a very few know the real Nell Nolan—the accomplished and talented Nell, the one whom I am proud to call my friend. Here are some interesting—and little-known—facts about that Nell: • For 26 years, Nell has been happily married to Robert Young, with whom she shares four stepchildren, twelve grandchildren, six brothers and sisters and almost 36 great nieces and nephews. • Her father, Ulisse M. Nolan, was Rex in 1977, and her sister, Betty 40

Inside New Orleans

• • • • • •

• • • • • • •

Nolan Walsh, was Queen of Carnival in 1972. The Nolan family home and immediate environs were featured in more than half of the movie, The Curious Case of Benjamin Button. Nell wrote a notebook of poetry in 3rd grade at Miss Edith Aiken’s School. She studied at The Academy of the Sacred Heart, Newcomb College, Tulane University, The Sorbonne in Paris, St. Mary’s Dominican College and Princeton University and holds a master’s in both French and Italian. Nell was on varsity volleyball and basketball teams in high school and did competitive swimming and diving. She still loves to swim. For 22 years, she taught at Sacred Heart; she also taught at De La Salle and Tulane—and she still teaches Advanced Placement French poetry. Nell has acted in France three times (in French), in London’s West End, the Republic of Georgia and New York City; she has also danced competitively. Nell has traveled to six continents and hopes to go to Antarctica. She visits Paris yearly; she spoke at three chambers of commerce in French in 2013. Nell flew to Rome for the double canonization of Popes (now Saints) John XXIII and John Paul II. For the last 30 years, Nell has cared for rescue cats and raised a pet dove, Coo, who lived for 22 years. Nell’s favorite color is red—and she always costumes on Mardi Gras day. She loves to read magazines, newspapers and books in English and French; she reads at least one book in French every month. Nell is thrilled to write the society column for The New Orleans Advocate. She is a great movie fan and watches Turner Classic Movies. Nell drives a 10-year-old Nissan Sentra and believes people should drive small cars in a city. Nell dislikes any kind of cooked fruit except Bananas Foster. She cannot abide the expression “You guys.” Nell has no desire for a vacation home, but a piedà-terre in the Vieux Carre might be tempting. Miss Nell is a “City Girl.”


Cafe au Lait

IN Better Health

by Mimi Greenwood Knight

with Dara Ruhlman DARA RUHLMAN IS A CONFIDENT, vivacious college student—and she has the smile to prove it. But that wasn’t always the case. Born with a severe underbite, Dara grew up with the knowledge that corrective jaw surgery was in her future. “The dentist told us when she was only six that she’d need more than braces,” her mother, Eileen, says. “She’d require surgery to break her jaw and reset it correctly, but surgery would have to wait until her facial structure finished growing, around age 18. So we started talking to her about it at a young age.” An underbite, a specific type of malocclusion, is a dental condition where the lower jaw protrudes up and outward 42

Inside New Orleans

abnormally, partially overlapping upper teeth. While overbites are extremely common, underbites only affect five to 10 percent of the world’s population. An underbite can be hereditary or can be caused by poor chewing habits, abnormalities in the jawbone or thumbsucking. Unlike most forms of overbites, underbites usually can’t go untreated. They can lead to serious jaw problems and medical conditions such as TMJ disorder or other jaw pain, headaches, increased wear and tear on tooth enamel and increased chance of tooth decay and gum disease (periodontal disease). An underbite can interfere with speech and change the structure and appearance of the face, mouth and smile, all of which can lead to low self-esteem. In short, an underbite is more than just a cosmetic issue. Dara’s parents turned to a family friend, orthodontist Mike Macaluso of Brown Family Orthodontics, who concurred with the dentist’s diagnosis. Three years later, Dr. Macaluso fit Dara, age 9, with her first set of braces. “I wore them a year and a half,” says Dara. “Then, when I was 16 and a junior in high school, I wore a second set to prepare me for the surgery I had last December.” Oral surgeon Michael Ferguson performed the surgery, which Dara reports wasn’t as bad as she’d feared. “We scheduled it while I was out of


Health Concern: Severe underbite. Treatment: Braces and jaw surgery.

school for Christmas break,” she says. “They broke my jaw and set it with screws and plates, but they didn’t have to wire it shut. They just fastened it with rubber surgical bands and kept me on a liquid diet for two weeks.” (She’s quick to add that the idea of blending up a hamburger or other food in the blender and eating it in liquid form did not appeal to her. So she stuck to smoothies for the two weeks, thank you very much.) When she headed back to school, she was eating soft foods, and by the time the surgical band came off, she had a spectacular smile. “I never really thought my underbite bothered me,” Dara says. “I didn’t really think of myself as self-conscious. But now that I’ve had it corrected, I definitely feel more confident about my appearance and more confident all around. I actually like what I see in the mirror.” “She used to smile with her mouth closed,” her mother says. “Now, she shows her teeth when she smiles, and her smile is just beautiful. We’re thrilled.” “Dara kept her braces on for another six months after surgery,” says Dr. Macaluso. “Everything really went beautifully, from the first set of braces on through the second set and surgery. We’re all pleased with the results.” As for Dara, she has returned to classes at LSU, where she is pursuing a career as a physical therapist. October-November 2014 43

The Huber house

by Anne Honeywell

Above: The kitchen is in shades of white, with a cozy banquette upholstered in a smart taupe and white Sunbrella canvas stripe that wraps around the family table. Inset: The Huber home is lighted with lanterns from Bevolo Gas & Electric Lights. 44

WHEN A TREE FELL into the back of Shannon and Stephen Huber’s Old Metairie home, it crushed more than just the back of their house. It also destroyed their plans. The Hubers had taken their three children away from the city to wait out Hurricane Isaac in August 2012, only to be awakened the next morning by a phone call from a neighbor informing them that the storm had passed, but the 80-foot oak tree from the adjoining property had inconveniently uprooted and landed across the back of their Old Metairie cottage. The weight of

Inside New Orleans

the tree had torn through the roof and second-floor master bedroom, continuing down into the family room below. If that wasn’t enough, the rain from the storm had made its way through the newly opened roof and ruined all furniture in its path. Ironically, the Hubers had been considering the renovation of their 1940s bungalow for several months prior to the storm. They began working with designer Trudy Hurley of Green Parrot Design after meeting her at a St. Martin’s Episcopal School fundraiser. “I always donate a consultation to the St. >>


A Coastal Vibe in Old Metairie

Clean, contemporary white linen sofas from Villa Vicci flank a whitewashed brick fireplace and feature fabulous pillows of bright green and turquoise from Manuel Canovas.

October-November 2014 45

Martin’s auction, and that year the Hubers won,” says Hurley. With her help, the Hubers began work on the redesign. Hurley brought well-known New Orleans architect William Sonner of William Sonner Designs to the project. Plans for a massive reconstruction were begun to meet the growing needs of a family with three small (but getting bigger) children. Just when the plans were complete, a beautiful corner lot across the street from their house went on the market. Never wanting to leave their ideal Old Metairie neighborhood, the Hubers saw this lot as a new and interesting prospect. It didn’t take much discussion to decide that the corner lot would provide the yard they lacked and so desperately wanted for their children. So the plans were retrofitted for the new property. “The Hubers handled this project in the right way. They hired Trudy Hurley first. It is so much easier for contractors and architects to have a designer on board from the beginning. Clients usually know what they want but sometimes don’t know how to communicate it to architects and contractors. Having a designer on the team makes their job so much easier,” says Sonner. Ten months later, with the help of talented contractor Larry Schneider, the Hubers moved into a beautiful 3,800-square-foot Creole cottage with a wrap-around porch and the fabulous yard of their dreams.

Creating a coastal vibe Shannon grew up in the easy breezy lifestyle of the Alabama Gulf Coast. She wanted to bring some of that “coastal vibe” into her new home, so she was very involved in the entire creative process. Every door and window in the 46

Inside New Orleans


house is custom made. The West Indies-style transoms and custom woodwork throughout this Victorian style cottage, along with the open galleries, give the house a light, airy and comfortable feel. Its design is a mix of classic and contemporary influences. The entire interior is painted in Benjamin Moore’s Cloud White. The 12-foot ceilings feature 7-inch beaded cove molding. In contrast to the clean white walls throughout the house, the beautiful heart of pine floors are stained in dark ebony. A wonderful oversized charcoal street scene by French artist Marc Clauzade hangs above a whimsical brindle cowhide upholstered bench in the entry. At the very onset of the project, Shannon voiced her desire for a very special stair rail. “Something wonderful, and not at all ordinary” was her vision. She found a picture of an idea, Sonner drew it to scale and Gus Hartdegen and Sons Architectural Millwork brought it to life. The contemporary Chinoiserie-style railing is a real showstopper. In keeping with her love of the coastal feel, Shannon chose a dynamic lime and turquoise striped Dash & Albert runner for the stair—actually several small runners pieced together. This jolt of color and playfulness is just what the entry needed to balance the severity of the white walls and dark flooring. The family room furniture from Villa Vicci, a Green Parrot local favorite, is slipcovered in crisp white linen accented with the gorgeous vibrant fabrics of Manuel Canovas. The radiant lime green and turquoise create a cheerful elegance, and along with the mix of pattern and texture, add to the playful yet sophisticated tone. The clean, contemporary 102-inch sofas flank a whitewashed brick fireplace. An industrial oversized wood and iron coffee table sits on the ebony floors that give an infinity effect to the space. The kitchen is a study in shades of white, with a cozy banquette upholstered in a smart taupe and white Sunbrella canvas stripe wrapping around the family table. The countertops are a beautiful white Statuary marble from Tuscan Stone, and the same marble in a 3-by-6-inch subway tile covering the entire oven wall makes a dramatic statement. “Shannon fell in love with the backsplash behind the kitchen bar on her first trip to Stafford Tile. It is a collage of wine bottles in gray and white marble,” says Hurley. >>

Above: A 72-inch round swirled mahogany dining table with rosewood band and base is surrounded by a set of ultramodern chrome and leather director’s chairs. Left: Black and white photography of the Huber children above a three-drawer natural wood commode with a white thassos marble top from Villa Vicci, adorned with a “Paris” lamp from Fifi Laughlin. “Every house must have a little Fifi!” says Trudy Hurley.

October-November 2014 47

Right: The study is awash in natural light and hues of taupe linens. Below: Soft blue linen drapes flank the natural linen headboard. Custom console tables provide ample bedside shelving, and a brilliant Adele Sypesteyn abstract in the same blues and taupes pulls

The beautiful antique doors from Mac Maison on the kitchen pantry and the study are a Green Parrot signature. “I love incorporating antiques, or antique building elements in this case. They instantly infuse the space with character and interest. For example, using an antique door on a powder room, pantry or any room where it can work, will get you a big wow factor in an unexpected place,” says Hurley. The clever and purposeful mix of old and new continues in the dining room. A 72-inch round swirled mahogany dining table with a rosewood band and base is surrounded by a set of ultra-modern chrome and leather director’s chairs. Sumptuous billows of creamy 48

Inside New Orleans

white silk taffeta frame the majestic 10-foot windows. An antique Louis Philippe silver leaf mirror hangs above the console table, which was created from reclaimed wood by Reworks. Flanking the mirror are fabulous acrylic sconces from Reprotique. The study, which adjoins the first-floor master bedroom, is awash in natural light and hues of taupe linens. A tufted linen and raffia ottoman doubles as a coffee table, and the whole room is pulled together by a chevron-patterned seagrass rug. In the master bedroom, soft blue linen drapes frame a natural linen headboard. Custom console tables provide ample bedside shelving, and a brilliant Adele Sypesteyn abstract in the same blues and taupes pulls the room together. The marble and stone throughout the house is remarkable, and none more evident than in the master bath. A classic Carrara marble surrounds the main event—a rug pattern in the center of the floor made up of tiny mosaics in shades of grey and white. The rest of the floor has 12-by-24-inch Carrara tiles in a running bond pattern. Two other sizes, a smaller 6-by-12-inch and a 1-inch octagon, were used in the shower. The fixtures are contemporary in polished nickel, and a magnitude of natural light streams in the large shuttered window behind the tub. The result is a clean, almost spa-like, feel of timeless elegance. >>


it all together.

Trade Secrets by Trudy Hurley

White Hot The white kitchen has made a strong comeback. The crisp, clean look offers the simplicity and comfort of yesteryear while providing a neutral canvas for wonderful hardware and fabulous backsplashes that swing from Old World charm to uber modern.

What’s Your Point? Don’t make a $25 bucket of paint the focal point of your room. Let the walls relax in a soft neutral palette so that your furniture, fabric and art make the real statement in the room.

Double Duty A large tufted ottoman doubles as a coffee table. You can’t beat the comfort of putting your feet up while enjoying movie night or reading the Sunday paper, and the ottoman can be dressed up for company with a tray of objets d’art or champagne flutes.

Floor It Until you can afford a fine rug, sisal or seagrass is a chic and very inexpensive alternative. A cheap rug will cheapen the whole room, but sisal or seagrass (my personal fave) has long been the go-to solution for high-end designers while waiting for the perfect rug. And even my wealthiest clients love the natural element and contemporary flair that seagrass brings into the mix.

Rock On When building or renovating, budget for beautiful marble and stone in the kitchen and bath. You can wait on a fabulous rug—you can upgrade your art later—but you only have one chance to do great stonework. October-November 2014 49


The second floor is the kids’ domain. All of the bedrooms feed into the central area, a huge playroom of organized chaos. Fantasy and imagination abound in the youngest son’s room, with bright green carpet tiles from the online source, FLOR. Not only a brilliant solution to spills and mishaps, but with a checkerboard pattern, the carpet tiles give dimension to the room. The beds are built into the wall to create every kid’s dream of a private fort where games are played and secrets are kept. The green is repeated in grosgrain banding on the tailored white Roman shades on the windows. In big brother’s room, a Jacobsen-inspired egg chair hangs in front of an original Tom Everhart painting of Charles Shulz’s Snoopy and Charlie Brown. The artwork of Keith Guy Inc. is expressed in an oversized navy blue lattice pattern painted on the wood floors, bordered in lime green. A simple navy grosgrain trim accents the tailored Roman shades. The little girl’s room is a wonderland of

whimsy in pink and white checks and stripes. The Cowtan & Tout oversized gingham check on each alcove window is repeated masterfully by Keith Guy Inc. on the painted wood floor, down to the detail of randomly placed pink leaves on the checkerboard. A Jane Churchill ticking stripe adorns the cozy window seat where teddy bears have tea and young princesses daydream. “It was wonderful working with Shannon and Stephen,” says Trudy. “They are a lovely couple. Coming from my formal esthetic background, the clean, casual look of the house was a fun departure for me.” “The details in our house are amazing—the little touches of perfection all around us,” says Shannon. “We are so happy with all of our decisions.”

Above: A Jacobseninspired egg chair hangs in front of an original Tom Everhart painting of Charles Schulz’s Snoopy and Charlie Brown. Left: An alcove in the wonder and whimsey of pink checks and stripes. The Cowtan & Tout oversized check pattern is repeated on the painted wood floors.

October-November 2014 51

One Louisiana Home 52

Inside New Orleans


Mary Matalin and James Carville

by Becky Slatten


WHEN MARY MATALIN AND JAMES CARVILLE announced they were leaving D.C. to make their home in New Orleans, their friends in the capital were stunned. “No one leaves Washington, D.C.” and “You’ll be back in six months” were typical reactions. But six years later, Matalin and Carville are happily entrenched in their Louisiana home with no plans to return. And while both still maintain careers in the political arena, travel to D.C. and elsewhere is more the exception than the rule.

October-November 2014 53

George W. Bush. Below: James with Vice President Dick Cheney.

I took a deep breath and – for the very first time – smelled night-blooming jasmine. My senses were waking up for the first time in years, decades. A few steps down our block and suddenly I had the super-heightened sensory perception animals enjoy as a birthright. “It was Mary’s idea to get married in New Orleans,” says Carville. “She’s been a devotee of the city since spending time here in ’88 for the [Republican National] Convention. It’s a good fit for her.” But making the decision to move to Louisiana wasn’t an easy one for the couple. Though James always considered Louisiana home, leaving D.C.— where he and Mary had carved a niche in the political landscape—to live in a city struggling to become normal again made them wonder at times if they were crazy. Ultimately, that was why they chose to live


Inside New Orleans

Photos courtesy of Mary Matalin and James Carville.

Above: With President

The couple’s second book, Love & War: Twenty Years, Three Presidents, Two Daughters and One Louisiana Home, offers fascinating insights into the intimate goingson in the White House as well as the Matalin-Carville house and answers many of their most frequently asked questions. Their honest and often humorous portrayal of their marriage and opposing politics makes for entertaining reading; frank and real, the couple reminisces about the dark days in their careers and relationship and describes life after Washington in New Orleans. Both Matalin and Carville were overwhelmed by the sold-out signings and appearances they made to promote the book. “It’s been very gratifying,” says Matalin. “The people in Washington are curious about

the progress being made in New Orleans, and the people in New Orleans are curious about the politics in Washington.” Carville describes a promotional event in January at the National Press Club in D.C.: “It was a cold, rainy Saturday night, and I thought to myself, ‘We’ll be lucky if 20 people show up.’” The place was packed. “We’ve been gone from Washington for so long, I was really surprised that so many came.” As for the folks in New Orleans, “Their reaction was pretty much, ‘Thank you for loving New Orleans, but duh, we already knew it was an awesome place,’” laughs Mary. And love it, she does. “I loved New Orleans long before I met James. When I’m here, I have a sense of wonderment,” says Mary. “Every time I turn around there’s something new to be amazed by.” In the book, she describes an experience she had while walking her beloved dogs on a summer night in New Orleans in 2007.

in New Orleans. James recalls his deep concern that the city would somehow lose its rich culture in the aftermath of Hurricane Katrina. For so long, I had taken for granted that it would always be here, all of that emotion and passion and creativity. When it dawned on me that it might not, I went from simply missing New Orleans to feeling this gripping fear that it might fade away before I could get down there for good. As much as anything, I wanted to get back home before home disappeared. So Matalin and Carville moved to Louisiana with their two young daughters to help New Orleans recover. The transition was made easier for Mary

was the end of it,” says Carville. “If anyone stops me for an autograph, it’s usually a tourist; for the people here, I’m like a streetcar—they’re used to seeing me come and go.” Matalin and Carville have made good on their commitment to give back to a community that still has so many areas of need, and they regularly entertain for a cause. “Our girls grew up in a public house; they never knew who would be downstairs, and there was always something going on,” says James. “One evening, we were sitting on the porch before a fundraiser, and the caterers and bartenders were setting up. One of the bartenders said to me, ‘When I saw the address of this job, I was happy to come here because I know you’re doing something good.’ Now that’s a five-star endorsement.”

Mayor Mitch Landrieu at a fundraiser at the Carvilles’ home.

when she fell madly in love with a beautiful home on Palmer Avenue; getting James to fall in love with it too took a little doing but, in the end, Mary got her house. Though James initially had sticker shock, he conceded that having a home where they could host fundraisers and community functions was part of the plan, and in the end, it became his house, too. “At first people were a little suspicious that we weren’t really going to live here—maybe just come for summer and holidays—but when they realized we were really moving in, they just accepted us, and that

That bartender isn’t the only one who’s noticed all the couple has done for New Orleans. As told in the book, The Gambit named them New Orleanians of the Year in 2012. In the article that accompanied that announcement, Mitch Landrieu calls them “wonderful ambassadors and great friends for the city” and a columnist for the paper wrote, “In ways large and small, public and not so public, they generously and passionately embody the

James and jazz >>

great Pete Fountain.

October-November 2014 55

simple criterion that Gambit has used to select New Orleanians of the Year since 1983: They make a positive difference for New Orleans.” The contrast between their life in D.C. and life in New Orleans is stark. “There’s no time for pleasure in D.C.; all social occasions are driven by business—there’s always a purpose for gathering, and heaven forbid you have one-too-many white wine spritzers,” says Matalin. “Washington business is serious. and sometimes the people there confuse themselves with their job or the person they work for. It’s a zero-sum game; if someone is succeeding, then someone else is failing—a blood sport really, and people relish in the downfall of others.” But in spite of the intensely competitive atmosphere in the capital, “There are good people in Washington trying to do good things,” she says. Married into the Carville clan since 1993, Mary is no stranger to Louisiana culture, and being embraced by the people of New Orleans sharpened her definition of what makes life different here. “The rest of the country is mesmerized by what we were able to accomplish here and by the history and culture they were previously unaware of. It’s important that we don’t take it for granted.” Not likely to happen, as Matalin’s best word to describe her feeling about the city is “wonderment.” And as much as New Orleans has embraced Mary, she has most certainly embraced it as well. “The people in New Orleans make time for fun. They have dinner and drink wine and talk—life is to be lived in New Orleans.” She goes on to say, “The people in New Orleans applaud success—they like to support one another.” When the couple isn’t entertaining to support their community, they enjoy cooking and dining with friends; 56

Inside New Orleans


Photo courtesy of Mary Matalin and James Carville.

For reasons, folks are most curious about how two people with such opposing political views can peacefully co-exist under one roof. Is the topic of politics a proverbial elephant (or perhaps donkey) in the room? “We have enough unpleasant things to talk about,” says Matalin with a smile in her voice, “why throw that in there? James knows the reasons why he’s a liberal and I know the reasons why I am a conservative.”

they also love cheering on the Saints and attend as many games as they can. “I love the community that surrounds the Saints—and I really like the colors!” says Matalin. It’s no secret that Carville is a huge LSU fan, but has he managed to convert his wife? “The North doesn’t embrace college sports like the South,” says Mary, who grew up in Illinois, “but I do follow them on television. My goal is to one day become anonymous, and going to an LSU game with James isn’t the way to do that. He’s always surrounded by a crowd.” Carville will attend the games in Baton Rouge when he can, but says he and Mary try not to miss Saints games in the Superdome. In the years spent in New Orleans, Mary has become a devout Catholic and attends Mass daily. Describing her faith as a gift, she says, “When I became Catholic, I felt like I was home. Grace feeds me.” James was raised a Catholic; after her conversion to Catholicism, he married Mary for a second time. By a strange twist of fate, or perhaps destiny, that wedding was at the same church, St. Stephens, and in the same month, April, as his grandparents’—100 years later. “People aren’t openly religious in D.C.,” says Matalin; she was surprised to discover a Catholic community thriving quietly there, author and columnist Peggy Noonan among them.

Both Matalin and Carville try to spend as much time at home as possible, and telecommuting makes it easier. Though one of Carville’s latest business trips included four cities, including two in other countries, he prefers his routine at home. He enjoys his runs in the park and loves his teaching gig at Tulane University. “It’s my thing,” he says. He conducts seminars for about 20 participants and teaches a class on current events for 40 or so students. Matalin currently cohosts Both Sides Now, a national radio show, with Arianna Huffington. “We’re happy,” says James. “I can’t imagine living anywhere else.” And now when Matalin chats with her friends in D.C., they have no predictions that the couple will be moving back. In fact, she says, “They wonder if they shouldn’t get a place in New Orleans.”

Left: Mary with Presidents George W. and George H. W. Bush. Right: James with President Bill Clinton.

October-November 2014 57


Inside New Orleans

“A work of art that is never seen is little better off than a work of art that has never been created.” -Lessing Rosenwald, brother of Edith Stern

Longue Vue House and Gardens


by Maggie Murphy

IT HAS BEEN SAID, “Home is where the heart is.” If you are discussing the heart of New Orleans, there is no better home than Longue Vue House and Gardens. Tucked away on a winding gravel path just off Metairie Road, Longue Vue is an urban oasis in our own backyard. Built in 1942, this house has stood the test of time, providing both visitors and locals alike a chance to experience a way of life that has all but disappeared. But what of the family that built the house? Who were Edgar and Edith Stern, and how does this old dwelling reflect the visionaries that built it? To learn more about the estate, we turned to Longue Vue’s Curator of Collections, Lenora Costa. Costa has had a special connection to the estate since her childhood. “My mom used to bring me here to take our Christmas card pictures,” she explains. “She would put me in a dress and have me sit on the front steps.” Even as a >> October-November 2014 59

Lillian Florsheim frames the live oaks of the neighboring golf course. Right: Mrs. Edgar Stern with her daughter Audrey. 60

Inside New Orleans


Center: An acrylic sculpture by


Top: The beautiful main staircase.

teenager, Costa knew that she wanted to work in museums; she was especially interested in the effort that went on behind the scenes. So when a position opened up at Longue Vue in 2005, the trained curator jumped at the chance to work at the estate. “I always wanted to touch everything on display,” she explains, with a laugh. “I knew that in order to do that, I had to get a job there.” From replacing light bulbs to orchestrating collections, Costa is a Jill-of-all-trades who works to maintain the vision first conceived by the Sterns all those years ago. With the property’s lush gardens, aged façades and ornate interiors, it is easy to understand why this house is considered a national treasure. As we toured the halls, Costa told stories about the house and its former residents. Longue Vue was the vision of successful New Orleans cotton broker Edgar Stern and his wife, Edith. Pillars of the community, the Sterns dreamed of a home equal in beauty inside and out that could showcase their passions. With the world teetering on the brink of a second World War, Edgar and Edith Stern embarked on a 14-month trip to explore the world. This “sentimental journey,” as it is referred to by the staff at Longue Vue, was filled with visits to the great homes of Europe. It was during this time that the Sterns, who were of GermanJewish descent and felt certain that global change was on the horizon, became inspired to build their great country estate. To build their dream, the Sterns enlisted the help of landscape designer Ellen Biddle Shipmen, as well as architects William and Geoffrey Platt. Together, with the help of craftsmen and artisans, this team built a true reflection of the Sterns’ character and way of life. Considered one of the last great custom-built homes of the era, the original home and its surrounding structures required three years to complete. The house is a stunning example of the Classical Revival architectural style. The exceptional millwork, tile and brick craftsmanship were inspired by homes along the Gulf Coast. The dramatic eight-acre backdrop of flora and fauna was designed by Shipman, the leading female landscape architect of the period. Like a well-oiled machine, the entire team worked in harmony to ensure the house was both at the height of style and the edge of innovation. This is why you will find concrete floors and steel beams disguised behind a venire of wood paneling and ornate wallpapers. Longue Vue was the first home in New Orleans to have an air-conditioning unit, which

weighs a staggering 100 tons—but each vent is cleverly hidden by the detailed molding which runs along the ceiling of the interior. Everything about this structure is a perfect marriage between old and new, classical and modern. In addition, the Sterns are present in every design detail of the home. Nothing is without purpose, and every element of the house was thought out to reflect their personality. Peeking into one room, with walls covered in floral watercolors, it is easy to envision Edith at the counter of sinks casually arranging bouquets of flowers from her cutting beds. You can imagine the Sterns playing a game of bridge at their card table or listening to the radio in the Blue Room. Yet another hall could easily be filled with guests sipping champagne and discussing politics while overlooking the magnificent gardens. Because this was the second home of the Sterns, it was built as more than a simple house, but rather, a place of inspiration for others. In a sense, the house has always been both a museum and a home. From the beginning, the Sterns knew they wanted their estate to be open to the public, and in 1980 this became a reality. They were lifelong collectors, and Longue Vue serves as a display case for the family’s treasures. From the small porcelain houses on display in Edgar’s private study to the Americana memorabilia adorning the drawing room, every item has a place where it may be celebrated. Costa explains that there are so many pieces in storage that items are often moved around so each may have a moment to shine, as with the extensive creamware collection in the dining room. Probably the greatest of these displays is Edith Stern’s modern art collection. Hanging in what was once a closed-in porch, she had the room converted to an art gallery by the Platt brothers in the 1960s. The collection itself is both diverse and intriguing, a testament to her belief in exhibiting only the things that she thoroughly enjoyed. Though it is clear the Sterns had many passions, one surely stands above the rest: their dedication to philanthropy. This passion is still alive and well at Longue Vue, which hosts many community programs, including Cultivating Communities, a collaboration with the Waldo Burton Boys Home to teach civic responsibility through gardening. The Discovery Garden and Kinder Garden teach children about gardening. Longue Vue hosts so many amazing programs, it is >> October-November 2014 61

Vue in 1991. 62

Inside New Orleans

Longue Vue is located at 7 Bamboo Road in New Orleans. (504) 488-5488.


Costa at Longue

photo courtesy: LENORA COSTA

Right: Curator of Collections Lenora

often forgotten that it is a nonprofit, relying on the support of the community to continue its work. Today, the house draws more than 45,000 guests to its gates each year, making it one of the three most-visited historical sites in New Orleans. Upon first visiting the estate, it is clear that Costa and the other members of the small but dedicated staff are a true family—and Longue Vue is their home. Every member of the staff, from the head gardener to the all-around handy man, knows the house, its history and the importance of the work they do. And this teamwork is necessary when you are dedicated to, as some may refer to it, a work of art in constant restoration. “I was always interested in the idea of conservation in the public sphere,” Costa says, in discussing the work that goes into restoring and maintaining the house. When replacing wallpapers or reupholstering cushions, it is always paramount that they keep the work true to the era of the house. “We are one of the few 20th century houses on public display, but soon enough, this house will be an example of a time no one alive experienced,” she explains. “We get tour groups of kids who have never seen a rotary phone.” Because Costa sits on the cusp of building this estate’s history, she endeavors to keep every part of each visitor’s experience at Longue Vue both accurate and inspiring. Posted on a filing cabinet next to her desk are remarks about the goals of Longue Vue. One, by historian Wallace Stegner, reminds us that history is “a fable agreed on, is not a science but a branch of literature…Like fiction, it has only persons, places, and events to work with.” “I love sharing my interests with the public, which really fulfils what the Sterns hoped for this home,” says Costa. Because interests and inspiration play a large role in the history of the house, it is only appropriate that tours follow the same mold. “I always tell my docents to concentrate on what they are passionate about when they give tours,” Costa explains. “Whether it is color, the gardens, the architecture…if they love it, it will show.” And show it does.


FOR MOST ORDINARY PEOPLE, the list of excuses for running 30 minutes late to a scheduled interview would include being held up at work, oversleeping, traffic or forgetfulness. Tulane athletic director Rick Dickson is not an ordinary person. He apologized for his tardiness, explaining that his phone conversation with a former Tulane athlete, Matt Forte, lasted a little longer than expected. “Wait—excuse me? You mean the Chicago Bears’ Pro Bowl running back?” “That’s right,” said Dickson, as we got acquainted in his fancy corner office, which directly overlooks the construction of the new Yulman Stadium. To be completely honest, the idea of Dickson having to end his conversation with the NFL star in order to talk to me made me feel rather special. But that shouldn’t be too surprising; after all, as Tulane’s athletic director, a major part of



Rick Dickson by Nick Guarisco


Inside New Orleans


Fulfilling His Promises

Dickson’s job description is making aspiring student athletes feel comfortable, confident and important during the recruitment process. He opened our meet-and-greet with a story about the role he and his wife coincidentally may have played in Forte’s being drafted by Chicago in 2008. Dickson and former Bears’ head coach Lovie Smith both played football at Tulsa. When Smith gave his old friend a call to ask for an assessment of the young Tulane running back, Dickson said, “Lovie, I’m not going to try to give you a Matt Forte football evaluation because that’s your and your scouts’ jobs. However, I will say that he is one of the finest young men, greatest leaders and best teammates that I’ve ever been around.” “Lovie, I’ll put it to you this way,” his wife loudly interjected on the car speaker phone, “I’d let Forte date our daughters.” That was all Smith needed; Chicago selected the Tulane running back in the second round of the NFL draft the next day. Since then, Forte has amassed 9,585 total yards and 80 touchdowns in six >>

Tulane Athletic Director Rick Dickson. October-November 2014 65



Inside New Orleans

prolific seasons as the Bears’ starter. It’s safe to say Smith and the Bears haven’t regretted it for a second. (It’s also safe to say that Dickson had successfully “recruited” me within minutes of our conversation—although he would likely be relatively disappointed in my athleticism.) Dickson’s ringing endorsement of Forte perfectly exemplified and summed up Tulane’s athletic director—a selfless mentor who values young athletes’ academic growth, maturity and successes off the field even more so than their performances on it. When given the task of conducting an interview, standard operating procedure is for the question-asker to open up by throwing a softball that the responder can knock out of the park. The idea is to increase his or her confidence and comfort level so they aren’t reserved or bashful about opening up. “Mr. Dickson, what are you most proud of in your experience at Tulane?” I awaited his potentially boastful response to my question that easily and purposely allowed him to take credit for his accomplishments and the countless achievements he’s earned. That never happened. Instead, like a great quarterback always looking to build his teammates up, Dickson unselfishly gave every ounce of credit for the Tulane athletic programs’ successes to what seemed like everyone in the world but


himself. Dickson has been doing this for 28 years, and he knows sports are a team effort. The department had a vision when he arrived 14 years ago, and as Dickson put it, “The key to success in any aspect of life is just about trying to make your vision become a reality.” As he pointed to the stadium being built directly behind his glass window, Dickson explained that everything in his vision has required help from Tulane’s donors, its athletes, their parents, their trainers, their coaches and their teachers. For Dickson, it’s not a personal milestone that drives him. His job, as he considers it, is to give Tulane athletics and everyone associated with it a promise. “I make a promise to each student-athlete: if you bring desire and work ethic, I guarantee you will fulfill your capacity of scholarship, sport and service, and you will be successful.” Fulfilling that vision and making good on that promise were the main reasons Dickson decided to stay at Tulane after Hurricane Katrina hit New Orleans. Dickson knew what kind of message his departure would send to his athletes; he didn’t want to be known for giving up just because his team was trailing big at half time. Katrina devastated New Orleans, causing Tulane to shut down for the entire first semester, but Dickson wasn’t about to let the Category 5 storm

destroy the promise he had made to his athletes. With the athletic program’s fate on the line, Dickson thought, “We can serve another purpose.” He proceeded to assemble all 375 of his athletes from 16 different teams in Dallas, Texas, where he told them to start preparing for a historic second-half comeback. “We developed the slogan ‘Be the Face, Represent the Name, and Carry the Torch,’ and that’s exactly what we set out to do.” Tulane deployed the athletic program to four universities, sending six teams to Texas A&M, four to Texas Tech, four to La. Tech and two to SMU. Each team trained at its respective campus and held its games there. “It was a satellite model. There was a mini-athletic program at each of the four campuses,” Dickson explained. Not only were the teams able to play out their seasons despite Tulane University not being in session, but the student athletes continued to emphasize the word “student” before the word “athletes,” enrolling in classes at their visiting universities. Dickson said—thankfully—that the schools were graciously more than willing to help and accommodate; the hard part was working around the host schools’ teams and schedules. Frequently, certain teams had to practice extremely early in the morning, very late at night or in the southern heat during the >>

Benson Field at Tulane’s Yulman Stadium.

October-November 2014 67

University’s Hertz Center. 68

were not the toughest task the department faced. Tulane was forced to make drastic budget cuts after Hurricane Katrina. The prestigious university cut nearly 50 percent of the staff and faculty, and athletics was stripped down from 16 to five teams. Tulane was down three runs in the bottom of the ninth, but luckily the NCAA and Conference USA made exceptions to various requirements, allowing the program to hit a triple to force extra innings. Slowly but surely, Tulane was able to recover, bringing teams back incrementally from 2009-2013 before proudly sporting a full lineup last year. Not surprisingly, Dickson deservingly won the “United States Sports Academy Distinguished Service Award” in 2006 for masterfully and courageously leading the department through unprecedented adversity following Hurricane Katrina. “For everyone who went through that, they lost their sports. I made a vow to rebuild it all. To me, it’s about fulfilling that promise. That was a big reason I stayed; I felt like I owed it to them.” Dickson calls the Tulane football team’s new home, Yulman Stadium, “the centerpiece of resurgence for Tulane athletics.” But upgrading the football team’s facilities did not kick off the program’s recovery, nor will it be the final whistle.

Every Tulane athlete deserves a locker.” Further, the men’s and women’s basketball teams and the women’s volleyball teams were provided with a newly enhanced arena, as Tulane restored the Devlin Fieldhouse. Built in 1933 when Franklin Roosevelt was president, the arena is the seventholdest on-campus indoor basketball arena, so an upgrade was likely long overdue. Yulman Stadium was next on the list. With a capacity to hold 30,000 fans and with more than $75 million spent in construction cost, the football stadium is perhaps the most impressive physical entity on Tulane’s beautiful campus. Numerous skeptics simply cannot believe the university pulled it off. Nevertheless, attendance is expected to skyrocket as the Green Wave hosts six home games this season, the first four of which are all being televised on an ESPN affiliate network. Additionally, the department is building an “athletic village” off campus that will include new tennis and sand volleyball courts, as well as a new track stadium. The village may be the last page in the current facility upgrading playbook, but under Dickson’s watch, it likely won’t be the last (green) wave of improvement for Tulane athletics. What makes the program’s accomplishments >>

Inside New Orleans


Inside Tulane

hottest part of the day. Unfortunately, however, scheduling sacrifices

The goal is to rebuild or improve all of the major athletic facilities for Tulane’s 16 teams, a game plan Dickson drew up in 2009. The first project entailed a $150 million campaign to renovate Greer Field at Turchin Stadium, the home of the Green Wave baseball team. Next came a 43,000-square-foot, stateof-the-art practice facility known as the Hertz Center. “It’s mainly used by the volleyball and basketball teams, but there are lockers, film study rooms, training rooms, workout facilities and study areas for every team in the Hertz Center. It was important to us to give each Tulane athlete a locker, even if the sport’s practice facilities were off campus as they are for a team like bowling.



Inside New Orleans

Fine Jewelers & Distinctive Gifts

under Dickson truly remarkable is that the school’s athletes have consistently performed at an elite level in the classroom. Tulane is more stringent when it comes to academics, as it should be, and athletes are no exception. Dickson said the athletic department sends a strong message about academia from Day 1. “I tell my athletes all of the time: ‘I didn’t get my job because of the interceptions I made. I got it from my degree.’” Appropriately, the program requires its athletes to attain a certain amount of study time each week; it makes tutoring sessions a mandatory requirement; and individual plans for success are developed for each student athlete. According to the 2014 Athletic Performance Rates (APR) released by the NCAA, 10 of Tulane’s 16 varsity sports teams scored above their national averages. Specifically, the women’s basketball, bowling, and swimming and diving teams, as well as the men’s tennis team, all registered perfect scores of 1,000 last year, ranking in the top 10 percent in their respective sports. “We have a very low rate of sub-par performance. Our average GPA is 3.2. Our APR and our graduation rate are in the top 10 percent nationwide, and we’ve been as high as No. 1. Many of our teams have had maximum APR scores over the years. We also had the highest minority graduation rate in the country in 2013 at 100 percent,” said Dickson. The elation he expressed regarding his athletes’ academic excellence simply could not be ignored. Like the moment a proud father’s eyes light up after he sees his child’s straight-A report card, Dickson tried unsuccessfully to hide inevitable blushing and refrain from smiling. In fact, his athletes’ performance—OFF the field and IN the classroom—was what Dickson was


most passionate about during the entire two-hour-long interview, which certainly seems like a rarity for any university’s athletic director, but quite refreshing nonetheless. Dickson humbly believes Tulane has given more back to him than he could ever offer it. Citing the complexity and diversity of the university, Dickson loves that there are people from 110120 different countries and all 50 states in each incoming class of 1,600 freshmen. “Tulane expands students’ horizons,” said Dickson. Similarly, his favorite part about New Orleans is that it’s not replicated. “There are only four cities in America that don’t fit into that cookie-cutter category—having the apartments, malls, subdivisions and highways that all look the same when you travel from city to city. Based on its history, food, culture and architecture, you know you’re in New Orleans when you’re here. That’s what makes it unique,” said Dickson. According to the Tulane Athletics website, since Dickson became the Green Wave athletic director in 2000, Tulane teams have won 27 Conference USA Championships, competed in four National Championships (Women’s Golf in 2009-10, 2013, and 2014) and

advanced to NCAA postseason play 32 times, including the 2001 and 2005 College World Series. “Getting to see students compete at this level is my passion,” said Dickson. He particularly mentioned four of his most memorable moments at Tulane: the Green Wave baseball team going into Omaha ranked No. 1 while also ranking as the highest academic team in the nation; Michael Kogan’s fiveset match against Benjamin Becker in the NCAA finals after Kogan had broken a bone in his hand during the third set; an “absolutely awesome” women’s basketball team led by Lisa Stockton that made it to the Sweet 16; and playing in the New Orleans Bowl under Curtis Johnson after a decade of significant hurdles. “However … ,” Dickson paused, “my favorite experience overall actually happens every year when we host a graduation reception for the athletes. It symbolizes that we have made it together to the finish line, and that the promise I made to each of them in the beginning of their careers here at Tulane has been fulfilled.” Thanks in large part to Dickson fulfilling his promise, the Tulane athletics program has graduated as well.

IN the Arts

by Leah Draffen

The 2014-2015

Cultural Season

THE CULTURAL SEASON IN NEW ORLEANS is enriched by a vast array of organizations, theatres, museums and other groups that delight our senses with everything from Rachmaninov, Carmen and Mama Mia! to R. Buckminster Fuller, Andrew Jackson and The Nutcracker. Use the information in this article to spot your favorites


and mark your calendar early!


Inside New Orleans

Civic Theatre On Oct. 1, the Civic, the city’s oldest historic theater, and the Bowery continue the fall season with The Head and the Heart, featuring The Belle Brigade. On Oct. 3, the Preservation Hall Ball, with Allen Toussaint, Ani DiFranco, Beats Antique and, of course, the Preservation Hall Jazz Band, will benefit the Preservation Hall Foundation Community Outreach Program. Other events on the schedule are Jenny Lewis, Oct. 7; The Gaslight Anthem with Against Me! And Twopointeight, Oct. 10; Brand New, Oct. 17; Gino Vanelli, Oct. 24-25; Amon Amarth with Sabaton and Skeletonwitch, Oct. 27; Neon Trees with Echosmith and Fictionist, Oct. 28. November kicks off with The Nick & Knight Tour on Nov. 4, followed by The New Pornographers on Nov.7 and Chris D’Elia: Under No Influence on Nov. 20. For show times and ticket information, call 2720865 or visit

Time. At Jefferson Performing Arts Center, Metairie: Dec 5-7, The Musical Adventures of Flat Stanley Jr.; Dec 20-21, The Nutcracker; Mar. 20-22, Captain Louie Jr. At Teatro Wego, Westwego: Oct. 17-Nov. 2 (not Oct. 24), Waiting Around: The Restaurant Musical; Jan.16-Feb.1, Ain’t Got No Home; Feb. 27-Mar. 15, Sex Please, We’re Sixty; April 3-19, The Lady with All the Answers; May 1, Composer Glyn Bailey’s One Great Moment In Time. At. St. George Episcopal Church, New Orleans: May 3, Composer Glyn Bailey’s One Great Moment in Time. For more information on times and locations, visit

Le Petit Theatre Du Vieux Carre The Le Petit Theatre Du Vieux Carre 20142015 season includes the prequel to Peter Pan, Peter and the Starcatcher, which is about “The Neverland You Never Knew” on Nov. 7-8, 12-16, 20-23; Jesus Christ Superstar, Jan. 16-17, 21-25, 29-30; Pulitzer- >>

Contemporary Arts Center New Orleans Exhibits through Oct. 4: Bombay Sapphire Artisan Series; Mark of the Feminine; and Outstanding Student Achievement in Contemporary Sculpture Awards. Celebrate the cultural season with Art for Arts’ Sake on Oct. 4. Browse 20 museums and galleries; closing exhibition reception hosted by Bombay Sapphire. On Oct. 10, Meshell Ndegeocello performs Comet, Come to Me. Oct. 25-Jan. 25, Prospect.3: Notes for Now. Nov. 7, The Love Songs of R. Buckminster Fuller. Sam Green will narrate the documentary of R. Buckminster Fuller’s life as Yo La Tengo provides the music. Nov. 20-22, Rude Mechanicals Company performs Now Now Oh Now. Dec. 5-6, Sidra Bell Dance New York’s revue. Mar. 7-June 7, EN MAS’: Carnival and Performance Art of the Caribbean. For more information on times and tickets, call 528-3800 or visit

Jefferson Performing Arts Center At Christ Episcopal Theatre, Covington: Oct. 3-12, Blueberry Hill; Nov. 7-9 Waiting Around: The Restaurant Musical; Feb. 6-8, Ain’t Got No Home; April 24-26, The Lady with All the Answers; May 2, Composer Glyn Bailey’s One Great Moment in

Joey Arias.

October-November 2014 73

prizewinning Dinner with Friends, Mar. 20-21, 25-29, April 2-4; and Merrily We Roll Along, May 22-23, 27-30, 31, June 4-6. For more information, call 522-2081 or visit

Louisiana Philharmonic Orchestra

Phantom of

Mahalia Jackson Theater Listen to Straight No Chaser, the male a cappella group of nontraditional form, Oct. 28. Tales of indigenous South African music and dance as told by Africa Umoja, Dec. 2-14. Performances by the Louisiana Philharmonic Orchestra, New Orleans Ballet Association and New Orleans Opera can be


the Opera.

Louisiana Philharmonic Orchestra’s 2014-2015 New Orleans season will perform all classic shows at the Mahalia Jackson Theater. The New Orleans Classics begin Oct. 24 with American Fanfare; Oct. 30, Brahms and Bartok; Nov. 22, Finckel and Mozart Symphony No. 40; Jan. 8, Béla Fleck and New World Symphony; Jan. 16, Nadja Plays Piazzolla; Feb. 21, Rachmaninov Symphonic Dances; March 19, Mahler Symphony No. 4; Beethoven Piano Concerto No. 3; May 14, Quint Plays Stravinsky; May 23, Verdi Requiem. Special season performances begin on Nov. 1 with Pan-American Life Fiesta Sinfonica’s La Triste Historia; Dec. 6, Cirque de Noël; Jan. 17, You’ve Got a Friend in Me: An Evening with Randy Newman; March 6, And the Winner is…An Evening of Award Winning Movie Music; May 15, Dark Side of the Moon: The Music of Pink Floyd. Outside the

Bachs performances will be at First Baptist Church, New Orleans, beginning Oct. 2 with Baroque Brass; Dec. 18, Baroque Christmas; March 26, Baroque Mass. Chamber Concerts begin Nov. 2 with From A Time of War at The National WWII Museum; March 21, Pierrot Lunaire at Gallier Hall; Jan. 10, American Strings at Contemporary Arts Center. Family concerts at Loyola University will begin Oct. 26 with Halloween ‘Spooktacular’; March 8, Movie Magic!; April 19, Peter and the Wolf. Lagniappe Concerts include Nov. 7, Patrick F. Taylor Concert at St. Louis Cathedral; New Orleans and the Spanish World at St. Louis Cathedral; Piano Concerto Showcase at Roussel Hall, Loyola University. For subscription options and show times, call 523-6530 or visit


Inside New Orleans


found in their listings. For tickets and show times, call 287-0350 or visit

New Orleans Ballet Association The 2014-2015 dance season at the Mahalia Jackson Theatre begins Oct. 17 with MOMIX in Alchemia, filled with humor and invention. Stars of American Ballet with Wendy Whelan begins Friday, Nov. 7; Black Grace of New Zealand, Feb. 28. NOBA and the NOCCA Institute present Unión Tanguera’s Nuit Blanche (Sleepless Night) on NOCCA’s Freda Lupin stage. Limón Dance Company celebrates its 70th anniversary celebration May 9 with restaging of Limón’s Missa Brevis. For more information, call 522-0996 or visit

New Orleans Museum of Art (NOMA) New Orleans Museum of Modern Art will display Robert Rauschenberg and the “Five from Louisiana” and Orientalism: Taking and Making,

until Oct. 5. Alexis Rockman: Drawings from Life of Pi exhibition will be shown through Oct. 12. The watercolor drawings were the first step in creating the 2012 film Life of Pi. ‘FOREVER’ Mural by Odili Donald Odita will be on view until April 30. Starting Nov. 9 through Jan. 5, Photorealism: The Sydney and Walda Besthoff Collection will be open. The unveiling of the collection will first be at NOMA’s Odyssey Gala on Nov. 7. For more information and additional events, call 658-4100 or visit


New Orleans Opera The New Orleans Opera opens the 2014-2015 season at the Mahalia Jackson Theatre with Bizet’s Carmen on Oct. 10 and 12. Dvorák’s Rusalka, a dark fairy tale, will be performed Nov. 14 and 16. Donizetti’s Lucia Di Lammermoor is on Mar. 13 and 15. Mozart’s The Marriage of Figaro, April 10 and 12. For more information call 529-2278 or 800-8814459 or visit >> October-November 2014 75

Madame Butterfly.

Newcomb Art Gallery Prospect 3 will present works by Hew Locke, Monir Farmanfarmaian, Ebony Patterson, and Andrea Fraser; guest curator, Franklin Sirmans, LACMA, Oct. 25-Jan. 25. Edgar Degas: The Private Impressionist, Works on Paper by the Artist and his Circle, Feb 12-May 17; Edna Andrade Retrospective, June 16 – Sept. 13. For updates and information, call 865-5328 or visit

a Night Gala celebrates Southern cuisine and art. Fais Do Do with Ike Marr and Martin Shears on the Ogden After Hours stage Oct. 23. Prospect. 3 exhibition Basquait and the Bayou will be Oct. 25-Jan.25, with a Basquiat Family Day on Nov. 11. Tina Freeman signs her book Artist Spaces Oct. 29. For performance times, admission prices and updated listings, call 539-9650 or visit

Saenger Theatre Ogden Museum of Southern Art The Ogden Museum of Southern Art at the University of New Orleans will start the cultural season with Ogden After Hours featuring a Shawn Hall book signing and Honey Island Swamp Trio on Oct. 2. Self-Processing – Instant Photography will be on display Oct. 4-Jan. 4. Gasperi Collection exhibit is Oct. 4-Feb. 22. The museum will also participate in the Contemporary Arts Center’s Art for Arts’ Sake on Oct. 4. On Oct. 16, Lonnie Holley at Ogden After Hours. Oct. 18, O What 76

Inside New Orleans

Catch Chicago’s National Tour Oct. 7-12. On Nov. 5-9 and 11-16, Cameron Mackintosh’s new production of The Phantom of the Opera will claim the stage. The Baby will dance into your heart Dec. 16-21 with Dirty Dancing-The Classic Story. On Jan. 13-18, Mamma Mia! and on Feb. 3-8, Annie returns. The musical Once will perform Mar. 17-22. On Apr. 14-19, Joseph and the Amazing Technicolor Dream Coat will arrive. For more information regarding tickets and performances, visit

Southern Rep New Orleans’ only year-round professional theatre’s 2014-2015 season includes Broomstick, in which one woman shares her dark tales of life. Set in the Garden District, Tennessee Williams’ Suddenly, Last Summer will haunt the audience. Boudin: the New Orleans Music Project is a collaboration of music, history and visual art all about New Orleans. A friendly neighbor invite may have invited too much in Detroit by Lisa D’Amour. For dates, times and locations, visit

The Historic New Orleans Collection Catch a Concert in the Courtyard to listen to the Original Pinettes Brass Band. The all-women brass band will play Oct. 17. On Oct. 25, see the screening of Miller’s Crossing, presented with the exhibition From Cameo to Close-up: Louisiana in Film, which will be on view through Nov. 26, with These Amazing Shadows shown on Nov. 22. View Shout, Sister, Shout! The Boswell Sisters of New Orleans through Oct. 26. Opening Nov. 5, Andrew Jackson: Hero of New Orleans will be on display. Luke Winslow-King will play jazzy blues for Concerts in the Courtyard on Nov. 21. On view till Dec. 7 is Creole World: Photographs of New Orleans and the Latin Caribbean Sphere. For ticket information and performance times, call 523-4662 or visit

Turn it off, Please. The top threat to theatre etiquette these days seems to be the ubiquitous mobile phone. Obviously, the ring tone signifying an incoming call or message annoys everyone on the stage and off. But even such things as reading a message, snapping a brag pic to a friend or sending a text to the babysitter, with the accompanying bright screen and sounds, identify an inconsiderate audience member. Broadway and film actor (Mad Men, 12 Years a Slave) and New Orleanian Bryan Batt says, “While I was performing my one man show in London, a woman in the front row was texting. It was so unnerving and distracting that I stopped mid-sentence and asked her if I could see her phone. I texted ‘she’s busy’ to her friend. Personally, the reason I go to the theatre is to be transported, to be enlightened, to be entertained. That can’t happen if I have to patrol the auditorium like a nun!” In the cell phone-free past, we enjoyed our theatre experiences without the buzzes and beeps. We can have that again if everyone cooperates. So—turn it off, please.

“YOU CAN HAVE YOUR FREE-RANGE TURKEY. I’m not giving up my Butterball!” “Cook whatever the group wants, but no matter what we have, DO NOT forget my Ocean Spray cranberry sauce!” “No oyster dressing?! Then I’m not coming!” What other American holiday stirs up such passionate food debate among family members? At Christmas, who’s battling it out over white rice vs. mashed potatoes? On Mother’s Day, is there whispering that Aunt Rose’s cornbread dressing is dry yet again, such that Cousin Charlotte should perhaps make it next year? On New Year’s Eve, is there backroom consensus building on mirlitons with shrimp,

with ham, or both? No, it’s food-centric Thanksgiving that causes the battle lines to be drawn. Bipartisan agreement? Good luck. The push to get a prized dish onto the Thanksgiving table is not confined to those of us who cook for pleasure. Professional New Orleans chefs are just as passionate about their Turkey Day preferences. We asked four of New Orleans’ most talented chefs to find out what they love to eat the most on Thanksgiving. Does the nod go to dishes that they grew up eating on Thanksgiving? Or do more modern, untraditional dishes make the cut to keep things fresh and exciting at the Thanksgiving table? Let’s find out.

AChef’s Thanksgiving by Chris Caire

Do you do all the Thanksgiving cooking, is it collaborative, or do you get a day off and let others do the cooking? Chef Chip Flanagan, Ralph’s on the Park: As is the story for most chefs, most of my cooking for Thanksgiving is for the restaurant. Holiday dining out is more popular than you would suppose. We do close to 700 covers on that day alone! My father-in-law gets turkey as a gift from his work, so he gives it to me to cook at the Chef Chip Flanagan, Ralph’s on the Park Previous kitchens include Alex Patout’s,

The free-range turkeys I’ve had have been pretty tasty. I appreciate them and everything that comes with the tradition of having turkey at Thanksgiving. But, that being said, I don’t crave turkey—ever! My first meal on Thanksgiving Day is at 9:30 a.m., and it consists of corn dogs and yellow mustard. I’ll eat it while standing, wash it down with a macchiato and get back to work. 78

Inside New Orleans


Chez Daniel, Louis XVI.

Chef Kristen Essig, Meauxbar Previous kitchens include Emeril’s, Peristyle, Sainte Marie. With leftovers, I love to make turkey gumbo, but I’m a huge fan of the “everything” turkey sandwich! Literally every savory leftover between two slices of soft bread (toasted only on one side, toasted side on the inside of the sandwich). The secret to the perfect leftover sandwich: a third piece of bread that’s been soaked in gravy—we call it the “moist-maker.” With a nice cold beer, boom!

restaurant in the batch of the 35 other turkeys we prepare. Then I’ll bring it home to the family for Thanksgiving dinner, which starts five hours later than the traditional timing—and when we are in the mood to drink Wild Turkey, not eat it. Chef Kristen Essig, Meauxbar: To be honest, it depends on where I’m celebrating Thanksgiving. At home, my momma is the one who does most of the cooking—I’m usually the one responsible for eating turkey skin and making gravy. If I’m in New Orleans with friends, then we all work together to contribute a dish for the group. And don’t forget to bring a bottle of wine to share! Chef Greg Sonnier, Kingfish: I normally cook the turkey and the ham. Mary makes a dessert and salad. Chef Brian Landry, Borgne: My mom’s side of the family, which is 123 strong, all gather together at my aunt’s house in Covington for Thanksgiving brunch. The younger family members get off fairly scot free. Once married, however, you are

assigned a dish. The menu has remained fairly consistent over the years, with the stronger cooks doing the heavy lifting. I usually escape with either an appetizer or dessert. Do you get asked to make the popular dishes from your restaurant? Chip: My family most always asks for Ralph’s on the Park turtle soup for Thanksgiving, so I will buy a gallon from myself! It’s quite the mess to clean, so I’m lucky I have a big restaurant kitchen with the space and equipment to make in advance of the holiday. Kristen: My family and my friends don’t really ask me to make anything in particular. They may ask that I bring a side or a salad or a dessert, but specific menu items from Meauxbar…no. It might be easier if they did: I could just “borrow” the prep from the restaurant and not have to worry about a thing! Greg: All the time. Some of the requested dishes from the past are ones I forgot about! What was your favorite Thanksgiving dish as a child? Do you still have it today? >> October-November 2014 79

Chip: My favorite Thanksgiving dish was my grandmother’s oyster dressing. She’s gone now, and she never wrote down a recipe. Every year since her passing, my family members will give it a shot, but it never tastes quite the same. It doesn’t have the same texture, or that certain quality we all remember that’s probably driven by nostalgia. Kristen: I have always been a fan of dressing…any kind. To be fair, if you can put gravy on it, I’m a fan. Brian: My favorite dish for as long as I can remember has been and remains shrimp and mirliton stuffing. (Aunt) Sharon Delahoussaye never lets me down with her version. Organic/free-range turkey or Butterball? Or do you possibly skip turkey and opt for some other centerpiece, such as duck, pheasant, lamb, etc.? Kristen: The turkey depends on where I am for Thanksgiving. If I were cooking I’d order a beautiful Heritage bird from the boys over at Cleaver & Co. Momma, on the other hand, is pretty much a fan of the Butterball—nobody bosses momma! She makes a kick-ass bird: I’m not one to judge. Greg: Whatever turkey is used—Butterball or fresh—it is brined and injected. Sometimes I will make duck

gumbo from the wild ducks bagged by my brotherin-law. Brian: I prefer free-range organic turkey simply because it tastes more like turkey. Rice or potatoes? Pecan pie or pumpkin pie? Mirlitons or eggplant—with shrimp, ham or both? Jiggly Ocean Spray cranberry sauce or fresh cranberries? Split-top rolls or pistolettes? Chip: Rice with turkey and gravy is where it’s at. It always has to be fresh cranberry sauce. Now I would like the fresh sauce in the shape of the canned. Always pecan pie, never pumpkin. Each slice of the pecan pie first has to be warmed, and it needs ice cream—butter pecan or vanilla. When you’re close to the end of your slice, the rest of the ice cream has melted and becomes a great dessert sauce. I’d also pick sweet potato pie over pumpkin. Kristen: Mashed potatoes! Shrimp and mirliton dressing! Both homemade and jiggly cranberry sauce—you can’t make a proper leftover turkey sandwich without jiggly cranberry sauce. Cornbread! Greg: I make a cranberry-pear relish. Every year my sister Suzette, who is an opthalmologist, makes her famous “yummy mushroom rice.” My dad stakes out La Boulangerie bakery the day before >>

Chef Brian Landry, Borgne Previous kitchens include Vizard’s, Rene Bistrot, Ralph’s on the Park, Galatoire’s.


I typically do not get asked to cook things on the menu at Borgne. I may have to bring a batch of twice-cooked turkey necks this year, however. We braise the necks, roll them in crab boil and rice flour, flash fry, then top with pepper jelly. The turkey necks are a whole new kind of finger lickin’ good. October-November 2014 81

Chef Greg Sonnier, Kingfish Previous kitchens include K-Paul’s, Brigsten’s, Gabrielle, Windsor Court Grill Room. We used to go to Scott and New Iberia for my childhood Thanksgiving meals. I still remember how wonderful the smell was when you walked into my MaMa’s house and NaNan’s house in Cajun country. It was all a “cooking good food” aroma that you couldn’t wait to eat.

What’s the biggest mistake home cooks make with the turkey or the side dishes? Chip: My suggestion to the home cooks out there is to make sure to brine your birds and not overcook them. Too often, one can go through all of this work for a great spread, and then the centerpiece of the table, the turkey, is dry and bland. Don’t let that bird get over 165 degrees and you should be safe. Kristen: Not saving the carcass. I love saving the carcass and making a delicious roasted turkey stock with it the next day. Gumbo made with turkey stock is the way to go! Greg: No brining, which means your turkey might be dry. And you can never have enough side dishes. Brian: I think the biggest mistake is the actual carving of the turkey. I prefer when the whole breast is cut off the bone, then sliced against the grain. When the turkey breast is carved right off the carcass, it tends to taste dry. 82

Inside New Orleans

What’s your favorite thing to make with leftover turkey? Chip: Leftover turkey needs to be put into gumbo. And while the gumbo is working, you can make a turkey sandwich with dressing and cranberry sauce on a leftover dinner roll. It’s a classic leftover favorite for a reason! Greg: Turkey gumbo or turkey tetrazzini. Brian: I love making soups with the leftover turkey and carcass. Turkey and sausage gumbo or turkey noodle soup with egg noodles are my two favorites. They both start with a rich, delicious turkey stock. Greg, I have to know: who makes the best dirty rice—you, Frank Brigsten or the old master, Paul Prudhomme? Greg: Frank’s recipe is the best! So there you have it: four highly acclaimed New Orleans chefs, blessed with the talent and creativity to dazzle their restaurant customers. Do they want to show off their chops on Thanksgiving Day? Heck no! They want the same soulenriching comforts as the rest of us: being with family and friends and sharing the foods that bind us as New Orleanians. As an old Cajun friend would say: “Dere ain’t no melly-tons n’ shrimp up dere in Indiana!” Amen to that.


Thanksgiving for their bread. And Mary makes a killer cornbread dressing. Brian: I like to make a cranberry sauce using whole cranberries cooked with orange juice and zest, brown sugar and a touch of ginger.


Wine Cellar

by Bill Kearney

UNDERSTANDING THE BYZANTINE WORLD of wine can be very intimidating. There are so many varietals from so many different countries that have so many different laws and rules. We are not all wine geeks who espouse understanding the micro climate differences between California cabernets or who engage in a lifelong pursuit of appreciating the fine subtleties and distinctions of Willamette Valley Pinot Noir versus Premier Cru Burgundies. Wherever you fall, wine should be about fun, food and people, and my columns will be dedicated to that endeavor. Many in the wine world unnecessarily complicate the grapes we love to drink. I am often asked by friends and family if what they had was a good wine. My favorite response is simply this, “If you liked the wine you had, if that glass of wine tasted good to you, then yes, it is a good wine!” My journey drinking wine has evolved, as has my palate. This has taken me to try and appreciate a very broad range of wines. Like many wine lovers in this country, the one that I first enjoyed was a California cabernet. Many experienced professionals and wine lovers will say that “all roads lead to Burgundy,” which suggests that pinot noir from France is where all red wine lovers will end up. While I would not risk debating the beauty of fine Burgundies, Americans have clearly developed a passion for cabernet sauvignon. While Napa Valley has emerged as the undisputed “King of California Cabernet,” some wonderful wines are being made in Sonoma—and the new kid on the block is clearly Paso Robles. Irrespective of the location, these wines have a deep sense of bold fruit; in my humble opinion, letting them age will reward the consumer immeasurably. Most wine drinkers will choose to drink these wines young, right off the shelf or off the restaurant list, which is perfectly understandable. California cabernets now dot the landscape in great abundance, and some extraordinary bottles bring incredible pleasure, adding wonders to any great meal. Wineries like Spottswoode, Peter Michael, Cain and Paul Hobbs are but a few of the names of California

wineries that produce world-class cabernet. Regrettably, they are also commanding world-class prices; finding good wines in an affordable price range is difficult, to say the least. My mission is to give you a few suggestions for young wines that I consider to be great drinking—at a price point that will not destroy your weekly budget. One of these wines is Jefferson Cuvee from Monticello Vineyards in Napa Valley. This wine is certainly not a household name, but I can assure you that for the price point, it is a very quaffable glass of wine; it is well structured and balanced with nice hints of cherry and mocha. Found at several restaurants and fine wine shops such as Hopper’s Carte des Vins and The Wine Seller, it should be in the under-$25 range. Earlier, I mentioned Paso Robles, and I urge all California cabernet lovers to search for that area’s Daou Vineyards Cabernet Sauvignon, as this wine personifies what many of you like about this style of wine. Brothers Georges and Daniel Daou started this winery several years ago, and it has reached a level of quality and success that all wineries seek. Pinot noir lovers will not likely embrace this wine, as it is big and bold with tastes of dark black fruit; it is truly a steak lover’s wine and can be found for around $25. The last two cabernets I suggest are a bit more expensive, but are more readily available in most wine stores, and they have those highly regarded Napa pedigrees. Heitz Cellars and Groth Vineyards have entry-level cabs that can be found at Martin Wine Cellar Uptown; they cost up to $50, but for a more special occasion, they are consistently very good wines with structure and balance. Remember—if a wine tastes good to you, it is a good bottle of wine! October-November 2014 83

Saints Fan Zone!

IN Other Words

by Becky Slatten

Everyone knows that the New Orleans Saints are the greatest football team in the country, and everyone knows they have the greatest fans. But as amazing as our superheroes are—Drew Brees, Marques Colston, Pierre Thomas, Cam Jordan to name a few—they’re are only human. They need our help. Some people don’t believe in “mojo”, “gris-gris” and “karma.” They think the game is decided entirely on the field, and only the coaches, players (and sometimes the referees) determine the outcome of a football game. But there are many of us out there (and maybe we really are “out there”) who know the real reason we lost a game: someone didn’t wear the lucky underwear, someone said, “We got this”, someone’s wife washed the game-day jersey, someone passed on the Popeye’s fried chicken! You know who you are. I have a friend—I’ll call her Erin Hangartner— who couldn’t remember which pair of her jeans was the lucky one until it was too late. She gets half a point for trying to rectify her error, but ultimately she cost us the game against the Seahawks on December 2. To her credit, she did write on them with a Sharpie to prevent the mistake in the future, and after the cleaners shrunk them, she wore them— albeit uncomfortably—to watch every Saints game thereafter. We do what we have to do. Another friend—an Auburn fan we’ll call Susan Williamson—brought a purse entirely full of talismans to that National Championship game; as I recall, there was even a stuffed animal in there…but they did win. A guy in Madisonville jogs along Hwy. 22 wearing a Saints beach towel like a cape before every game. And I, personally, feel I deserve a large portion of the credit for LSU’s victory over Oregon State in 2004. LSU was struggling, and it seemed as though every time I went to the ladies room, we scored. Toward the end of the game, my entire section screamed at me to get back in the ladies room, and there I stayed for most of the fourth quarter. Therefore, we won the game. I never saw a touchdown, but I considered it my duty. I also helped the Saints win the 2009 NFC Championship game against the Vikings by eating the three-layer dip,

but that’s another story. The point is, it matters. I’d also like to call out the television announcers for putting the gris-gris on certain teams and players. Is it just me, or has anyone else noticed that every time Troy Aikman says something like, “Here’s a quarterback you won’t find throwing an interception,” the poor guy will immediately throw

Saints Gris-Gris

a pick? Or they discuss a game like it’s a foregone conclusion that one of the teams will win it, and inevitably the other one pulls out an upset, which is fine as long as they’re putting the gris-gris on our opponent. Sometimes I wonder if they do that on purpose, possibly motivated by revenge. With such sterling examples of dedication like the Whistle Monster, Elvis, the Clown and the Popes, we should be inspired to do our civic duty and help the boys out. Wear the lucky drawers, don’t get cocky, hide the jersey from your wife, sit in your spot, drive your route to the Dome, write on the lucky jeans with a Sharpie, bring the stuffed animal to the game, camp out in the bathroom and for heaven’s sake, eat the Popeyes…unless it stops working. In that case, do something different. October-November 2014 85

by Eva Jacob Barkoff WHEN SHE WAS A CHILD, Lesslee Fitzmorris

Above: 2014-15 Saintsations with their director Leslee Fitzmorris at the New Orleans Saints Training Facility.


appeared on the local children’s television show Romper Room. “I was about 5 or 6 years old, and I was just terrified—I couldn’t move or talk,” Fitzmorris recalls. “There were all these other kids on the show with me who were posing and smiling for the camera. But I just sat there. So I knew even then that being in front of the camera was really not for me. I was more of a behind-the-scenes kind of person.” Behind the scenes she certainly has been, but not in a reserved or shy manner. Fitzmorris has been a driving force for innumerable live events—all while running her own company. Since 1985, she has produced several Super Bowl pre-game shows; in 1986, she began cheerleading clinics for the NFL.

Inside New Orleans

She has also created halftime shows for colleges and universities and choreographed Academy and Emmy awards shows. Through her work, Fitzmorris has met and acquired the autographs of hundreds of celebrities, including Paul McCartney, Beyoncé, Willie Nelson and Tina Turner. She’s even met two U.S. Supreme Court justices, Sandra Day O’Connor and Ruth Bader Ginsberg. She got those autographs, too. And since 2001, Fitzmorris has been the manager of the Saintsations, the official cheerleading team of the New Orleans Saints. When she was approached about managing the Saintsations, Lesslee was dubious. She had seen enough NFL pom-pom shaking to know that it wasn’t something she needed to be involved in—until she


Saints Fan Zone!

started to consider the opportunity. She would select the girls and create for them a program that included a lot more than the on-field action. She saw a chance to help many of these girls transition from high school and college cheerleading into being proficient ambassadors for the organization. A Saintsation’s schedule includes much more than practices and games. It also lists personal appearances for the Saints and other organizations. “I try to instill poise and professionalism into these young women. There is no reason they can’t be more than just a pretty face on the sidelines.” Fitzmorris’ own journey to success has been one filled with many twists and turns. Growing up in Slidell, Fitzmorris often organized shows, getting neighborhood kids involved. She called the group

pianist Ronnie Kole. “It’s funny because dancing really wasn’t my thing back then,” Fitzmorris says. “I liked dancing, but it was more something I did, not something I loved.” A member of the Slidell High School dance team, Fitzmorris went on to college at Louisiana State University, where she was selected for a coveted spot with the Golden Girls. But prior to leaving home for LSU, her father, Robert Fitzmorris, died unexpectedly. “Even after all these years, I still cannot believe what happened to my father that day,” says Fitzmorris, her eyes damp with tears. “I had to leave to go to Baton Rouge because the first practice with the Golden Girls was coming up, and if I missed a practice, I was told I would be off the team. So I drove to LSU, went to the practice

Saintsational Coach! Lesslee Fitzmorris: Manager, motivator and mentor

“The Crew of Teddy Avenue.” “If someone moved in the neighborhood, I would put on a show to welcome them,” Fitzmorris says. “If someone was moving out, we would put on a farewell show. I really enjoyed getting my friends together and organizing a show that I thought people would enjoy.” Fitzmorris began dance lessons at the age of 5. Her teacher was Gardner Kole, the wife of

and then drove back to be with my mother, Kay, and my family for the funeral. It was one of the hardest things I ever had to do.” While at LSU, Fitzmorris began working with a number of high school dance teams, organizing dance camps and clinics to earn extra money. “The first kids I worked with were from a school in Ferriday, Louisiana,” she says. “I walked in and 200 >> October-November 2014 87


students had signed up. I was shocked.” After graduating from LSU, Fitzmorris began her own business in 1979, American All-Star Inc., a dance team service company. “I must have mailed 1,000 letters to schools in Louisiana, Mississippi, Alabama, Arkansas and Florida,” Fitzmorris says. “One of the first schools I heard from was Bonnabel High School in Kenner. Within two years, I had 10 employees and the company was thriving.” A consummate multi-tasker, she entered the law school evening program at Loyola University and received her degree in 1986. In the midst of this, life threw her a curveball. She was diagnosed with bacterial meningitis and had to have her spleen removed. Though the prognosis wasn’t good, Fitzmorris says, “It took some time, but thankfully, I eventually started to get better.” While on the mend, she had plenty of time to think. Lying in her hospital bed watching a televised football game, she had an idea. She decided to make a 88

Inside New Orleans

pitch to the NFL to produce the pre-game show for the upcoming Super Bowl XX, which was being held in New Orleans. “I got the phone number of the NFL office and talked with someone in special events,” Fitzmorris recalls. “The next thing I knew, I was in New York City, a place I had never been to in my life, and I was meeting with league officials. They agreed to give me the job, and I produced my first Super Bowl pre-game show on Jan. 26, 1986, in the Superdome.” From there, her dance company business took off. For about a year, Fitzmorris worked as an attorney in Covington and ran American All-Star at the same time. She eventually left the practice of law to devote her time to the Saintsations and her dance company, which she sold after Hurricane Katrina. “My goal from the start has been to make the Saintsations the best cheerleaders in the NFL,” says Fitzmorris. “It’s not all about dancing and cheerleading. It’s about these young ladies becoming the best person they

can be while learning what it means to work hard and what it means to accept each person for who they are without judging, without being a mean girl. “Being a Saintsation is part of what they do; it is not who they are. All of them are from different backgrounds and have different life experiences. So year after year, each one brings something special to the group.” There are 36 members of the Saintsations, ranging in age from 18 to 40. Year after year, those interested in joining the squad go through the application process, which includes dance auditions and interviews. Fitzmorris says members of the Saintsations can remain on the team for four years, but any current members who want to continue must audition each year. “There are a lot of young women who want to be a part of this team,” says Fitzmorris. “I think it is only fair to limit the number of years a person can be a Saintsation and to open the application process to everyone, including current members.” New Orleans resident Deri Andra Tucker is entering her fourth and final

as a life coach more than a manager, has a philosophy that she shares at the start of each new football season with the Saintsations. “I tell the girls that life is like an ocean—some days are calm, others are rough. Working as a team, you will learn to cling to each other and learn to ride the wave together.” Saintsations Director Leslee Fitzmorris.


year with the Saintsations. A graduate of Dillard University, she says, “Miss Lesslee is always there to uplift us and encourage us. She is a great motivator and a mentor to everyone.” Tucker’s father, Derrick Mushatt, was murdered in 1997 and she was raised by her mother, Shawndrea Tucker. Tucker says Fitzmorris, like her mother, leads by example. “As a single mom, my mother always made sure that I was doing the right thing, that I was on the right path and that I felt good about myself,” says Tucker. “Miss Lesslee is the same way. All of us on the squad know she has our best interest in mind in everything we do, both on and off the field.” This will be Lee Armstrong’s first year as a Saintsation. She hasn’t known Fitzmorris very long, but she noticed something about her not long after they first met. “I see Lesslee as being very protective of all of us,” says Armstrong, who is the wellness program director for Anatomies Family Fitness Gym in Hattiesburg, Mississippi. “Lesslee takes the time to get to know each of us, to learn what our individual strengths and weaknesses may be—and then she personally challenges us to be our best.” Fitzmorris, who thinks of herself

Fitzmorris, says she has many wonderful memories of working with the Saintsations. Some of her fondest are of Super Bowl XLIV in Miami on Feb. 7, 2010, when the Saints defeated the Indianapolis Colts 31-17. There is one particular moment she will always remember. “When we left the hotel to

head to the stadium for the game, I had our driver park as far away (from the stadium) as possible,” Fitzmorris recalls. “I wanted all of the girls to walk into the stadium together as a team, with me, along with the crowd, along with all our fans. People were so happy and excited. They stopped to talk to us and to take pictures with us, too. It was just a wonderful experience.” In addition to performing at Saints home games, the Saintsations also appear at functions in the New Orleans area for charitable, non-profit and commercial organizations. With the 2014 season underway, Fitzmorris says she plans to keep working hard and enjoying life. And if she ever retires, she hopes the next chapter of her life will bring her back to the legal profession. “I am a constitutional law nerd,” she says. “I would love to have the opportunity to teach a constitutional law class. It’s something I have wanted to do for a while, so that would be a dream come true. “The work I have done all these years has truly been a gift. I feel so blessed. I am filled with pride for my community, for the entire New Orleans area. Go Saints!”


by Leah Draffen


Opened in 2010, Champions Square is the go-to for Saints fans. Hold on

Oct. 5: The Phunky Monkeys jam it out, 9:15 to 11:15 am.

to your jerseys, gear up for the action and get ready to cheer on those Saints

Oct. 26: Bag of Donuts bag it up, 4:30 to 6:45 pm.

while snacking (and boozing) before kick off.

Nov. 9: Marine Corps Band plays 9:15 to 11:15 am.

Music is always a must in New Orleans, so the stage holds concerts not

Nov. 16: Rebirth Brass Band jazzes it out, 9:15 to 11:15 am.

only on game days but throughout the year—sport your moves while artists

Nov. 24: Chee Weez gets cheesy, 4:30 to 6:45 pm.

play. Go ahead. You have plenty of room, a whole 91,000 square feet. Perhaps

Dec. 7: River City Hit Squad gets you grooving, 9:15 to 11:15 am.

second line your way into the Dome. Why not? It’s New Orleans.

Dec. 21: The Soul Rebels blow it out, 9:15 to 11:15 am.

Here’s the rundown on the Saints pregame festivities. Gates open at 9 am for morning concerts and 4:30 pm for afternoon shows:

For more information and schedule of other concerts, go to October-November 2014 89

Saints Fan Zone!

by Bert Bartlett

A Defensive Transformation in New Orleans HISTORICALLY, THE SAINTS HAVE NEVER had great defensive backs. After almost 50 years of football, maybe the best one to have donned Black and Gold was Dave Whitsell, a veteran plucked from Chicago in the franchise’s inaugural expansion draft. Whitsell had 10 interceptions in 1967, returned a pair for touchdowns and made the Pro Bowl. Whitsell passed away in 1999 in Kenner, at the age of 63. Safety Tommy Myers was an average physical talent but had a long, durable, productive career (’72 - ’81). Bivian Lee (’71 - ’75) was drafted the same year as Archie Manning and led the team with four interceptions the next season, but his children have had more of an impact on New Orleans. “Sonny” Lee runs the Son of a Saint Foundation, a nonprofit that mentors disadvantaged and fatherless youth. Daughter Tamica Lee is an attractive presence on the news programming of WWL-TV. Bivian died of a massive heart attack at age 36, when Sonny was just three years old. During the Jim Mora coaching era (’86 - ’96), 90

Inside New Orleans

linebacker Ricky Jackson spearheaded the Dome Patrol defense, with a front seven as formidable as there was in the National Football League. Indeed, with a modicum of more talent at the defensive back positions (as well a few more points out of the offense in select situations), Who ’Dat Nation may not have had to wait until the 2009 season for the team to finally win a title. The ’09 team’s DBs had a knack for garnering turnovers at just the right times, intercepting Brett Favre late in the NFC Championship game when he had put the Vikings in position to win it, and culminating with Tracy Porter’s memorable pick six of Peyton Manning to clinch the Super Bowl. As Porter, who is from Port Allen, Louisiana, sailed for the end zone, most of the Saints’ sideline erupted and goaded him on, the merry scene resembling an outtake from the New York Marathon. As offensive play in the NFL continues to evolve into a passing machine, the days of dominant, shutdown defenses are from a bygone era. Not that long ago, a quarterback passing for 300 yards could get him nominated for Player of the Week. Now, they need to throw for that just to keep their jobs. As the role of the running backs has diminished, they must possess a receiver’s skill set to stay on the field. In the Sean Payton era, the Saints have executed the most effective and consistent screen pass play in the league; Pierre Thomas is expected to continue being on the catching end of plenty of those. And in recent years, the increasing athleticism of the tight end position has fueled premium air attacks, as evidenced by our own dynamo, Jimmy Graham. Though there are no more of the likes of Doomsday, the Fearsome Foursome, or the Steel Curtain, Seattle’s Legion of Boom has suddenly set the league’s defensive gold standard, largely with its plethora of taller, rangy and physical backs headed by the vocal and animated Richard Sherman. The Seahawks never let Peyton Manning get in any kind of rhythm while shellacking the Broncos in last >>

October-November 2014 91

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Inside New Orleans

February’s Super Bowl; the outcome was decided well before halftime. San Francisco wears the silver medals, its bundle of brutes led by linebacker Patrick Willis, who played his college ball at Ole Miss. Unlike the past several years, when the front office basically tinkered with it from season to season insofar as personnel went, the depth chart of the Saints’ DBs was turned upside down for 2014. Gone are former mainstays Malcolm Jenkins (Philadelphia), Roman Harper (Carolina) and Jabari Greer, who was one of the better man-to-man cover corners in the league until injuries and age caught up with him. Proven veteran, ex-Steeler and New Orleans native Keenan Lewis anchors one of the cornerback slots. Fifth-year veteran and former top draft choice Patrick Robinson has ability, as evidenced by a memorable textbook interception of Aaron Rodgers on a deep sideline route in Green Bay a few seasons back, but his career has been marred by injury and spotty play. This is a defining year for him, at least here. At safety, though he still has lots to learn, Saints fans love the reckless abandon of Kenny Vaccaro, who returns for his second year after a season-ending injury. And in the off-season, management upped the contract ante to keep the young, ascending Rafael Bush away from rival Hotlanta. The club made lots of waves around the league for its high-priced free agent acquisition of All Pro safety Jairus Byrd from Buffalo, whose impact has been felt since he was a rookie six seasons ago. He’s ranked second in the NFL in number of interceptions since then, a heady figure, and has been involved in plenty of fumbles. Rookie cornerback Stanley Jean-Baptiste, a high draft choice out of Nebraska this spring, is listed at 6 feet 3 inches and 218 pounds, larger than the smaller physical prototype for the position, a type favored up in Seattle. Of the newcomers, don’t be surprised if safety Marcus Ball eventually makes a major splash after two years with Toronto in the Canadian Football League. He has a nose for and can fly to the ball on either side of the line of scrimmage and has no qualms whatsoever about planting his hard hat onto another’s person. It will be interesting to see how his play adapts to the more speed element of the NFL over the course of the season.

His pre-season was compromised with some injuries. On paper, this is easily the most talented and deepest defensive backfield in franchise history, and should be its most explosive. So as to take advantage of the collective bite of all of their teeth, defensive coordinator Rob Ryan and his backfield assistants, Wesley McGriff and Andre Curtis, are all inevitably salivating weekly how to get as many of these guys on the field as they can at one time. Expect to see plenty of five (“nickel”) or six defensive back sets this year. Heck, sometimes they may even roll a seven. Coach Ryan, whose extended locks and let-it-all-hang-out persona are well liked in New Orleans, was the NFL’s Assistant Coach of The Year in our books, bringing the defense up from woebegone, half-century-record-breaking lows in 2012 to one that statistically ranked fourth overall in the league in ’13. Notable was the return of a pass rush without excessive blitzing, something the club had lacked in a long time, the front four now led by rising star Cameron Jordan. With the new ammunition in the backfield, the Saints are poised to rattle the chains of the Seahawks and 49’ers, who entered the season as not only as the conference’s, but the league’s top dogs on defense. New rules this year will tax the DBs, as the league has made aggressive play in the defensive backfield a “point of emphasis.” Initiating contact five yards beyond the line of scrimmage and illegal hands to the face were always penalties, but now the NFL will be monitoring them, as well as jersey grabbing, more closely. The thought is that it will help offenses even more, a curious decision by the NFL after a record-setting year

for passers. These all will result in a penalty of at least 5 yards, and the Saints struggled with penalties in the preseason. The Saints entered ’14 with questions surrounding their offensive line. Salary cap projections for Drew Brees, Jahri Evans, now Jimmy Graham, and others have contributed to studs Carl Nicks (Tampa) and Jermon Bushrod (Chicago) being allowed to

leave the past few years. The coaches are high on Terrence Armstead being the answer at left tackle, in his second year, out of tiny Pine Bluff, Arkansas. Jonathan Goodwin, a 13-year vet, was brought back to compete at center, the position open after Brian de la Puente left for Chicago. Throughout Sean Payton’s tenure here, this unit has been masterfully scouted for player acquisition (particularly in culling unheralded guys from small schools, such as Evans, a veritable All Pro), and well coached. Time will only tell if the talent dissolution is sufficiently replaced to adequately protect Brees, who is now 35; though always in fine condition, he will

need all the protection he can get. Saints fans will continue to rub their rosaries, hoping that no major injuries occur to #9. The offensive line during the titlerun year were legitimate rock stars, the Stones of The Saints. Assistant coach Bret Ingalls is striking up the band in his second season with the unit, having formerly coached the running backs. The off-season trade of whirlingdervish running back Darren Sproles, flown to the Eagles, befuddled many Saints fans. Sean Payton was quoted about how unique his talent set was, the diminutive Sproles often opening up the field for other playmakers, like Reggie Bush did in his prime here. The team’s top draft choice from Oregon State, blazing wide receiver Brandin Cooks, reloads the offense’s need for speed, and thus far has basically looked the part. Lamentably, the “Cause Greater Than Self” of the post-Katrina Saints, which was no small reason they won a championship, seems to have dissipated with the passing of time. Coach Payton and his staff are adept at pricking motivational needles into his players, the enemy being complacency over the marathon of a 17-game regular season and its inherent ups and downs. The 2014 outfit will adopt its own emotional mojo and identity. This fall’s schedule is favorable, with key contests against the Packers, 49’ers and Ravens at home, two of them in prime time. The prolific offense of Coach Payton, Brees, Graham and Marques Colston et al will once again dominate media coverage of the team, but if the Saints happen to be packing for Phoenix and Super Bowl XLIX next January, it’s the aforementioned DBs that will have danced the necessary steps to get the team to that stage. October-November 2014 93

Elmer’s CheeWees

by Jamey Landry


CHEEWEES WERE BORN at a candy company— naked and un-cheesy! According to Alan Elmer Sr., president and one of the fifth-generation owners of Elmer’s Fine Foods, Christopher Miller founded the Miller Candy Company in New Orleans in 1855. Eventually, it went to Miller’s dynamic young son-in-law, Augustus Elmer, Alan’s great-grandfather. In time, that business was renamed Elmer Candy Corporation and passed on to the five sons of Augustus Elmer. During the Great Depression of the 1930s, desperate to diversify in order to stay afloat financially, the Elmer brothers invented the corn curl, the grandfather of today’s CheeWees. “It was a product that the Elmer family developed on

Inside New Orleans

machinery that they found at the World’s Exposition in Chicago,” says Alan. The machinery was originally developed to produce animal feed, but the Elmer brothers saw greater potential inside the machine. “They purchased one of the machines and brought it down to New Orleans. They actually disassembled it, carefully noting all of its engineering specs. Then, they redesigned it to make a better corn curl,” Alan explains. “When they re-engineered the machine, they began to produce and sell the new product using cornmeal.” The process, still used today, removes moisture from the cornmeal by extruding bits of it onto spinning metal plates. The friction heat raises the temperature of the moisture, which escapes as water



‘CheeWees,’ which was the winner. They branded the product with that name, and the rest was history.” After the Great Depression, the Elmer brothers refocused on candy production. With the family’s blessing and in an effort to revitalize the CheeWees brand, Morel Elmer Jr., Alan’s father, opened the cheese curl business up in 1946 as a division of the Elmer Candy Corporation. That division would later become Elmer’s Fine Foods, with its focus on CheeWees. Morel Elmer Jr., is generally credited with working with a bag manufacturer to develop the first bag packaging for snack foods. Known as glassine, the waxy translucent product is similar to but not exactly like the bags Hubig’s pies were sold in. “That was


vapor, causing the corn curl to “puff,” similar to the way water vapor pops popcorn. The puffed curls are then baked and flavored. Since they are not fried, CheeWees have less fat than competitors, according to nutrition labels on the package. Soon after developing the process, the Elmer brothers experimented with flavorings on the corn in an attempt to broaden the appeal of their corn curl. “Cheese was the favorite of the tested flavors, and the brothers thought they could have success with it. The cheese-flavored corn curl was born and packaged in cans for sale,” says Alan. Ironically, the new product still had no given name aside from “corn curls.” Soon after the introduction of the cheese flavor, a naming contest was held for the new product. “My grandfather, Morel Elmer Sr., had a contest here in New Orleans after they started experimenting with flavorings on the corn,” says Alan. “Someone submitted the name

long before Frito-Lay or any other similar company existed, and he sold a world of bagged CheeWees snacks,” Alan proudly claims. Original bagged price in 1946: 5 cents. As the snack food category began its explosive growth in the late 1930s, mergers and acquisitions formed as normally would happen in any industry. The merger of Frito and Lay would have a profound

of New Orleans

impact on the category and CheeWees in particular, driven by some star power. “The Frito Corporation joined with the Lay Corporation to become Frito-Lay, and once that happened, with the investment money from actress Joan Crawford and her family, they started buying up and producing snack food products other than the Frito’s corn chip and Lays potato chip,” Alan says. Eventually, that juggernaut came tête-à-tête with CheeWees. “In the 1950s, Frito-Lay began producing a cheese curl just like ours through permission granted by the Elmer Candy Corporation because we held the rights to the process of making the >>

President and one of the fifthgeneration owners, Alan Elmer Sr.

October-November 2014 95

cheese curls under the “CheeWees” name, but focused on a canned product for the Central American market. Stripped of the name for their product, Elmer’s Fine Foods was forced to market the cheese curls to retailers under the “Chee-T” and later “CheeZ-Snax” name for the next 30 years. Co-owners Alan and his brothers, Paul and Stephen, who today work together in the company, came into the business in the 1980s. During that time, the plant was modernized, new products were developed and sales increased. As president, Alan set his sights on bringing the “CheeWees” name back where it belonged. “That was one thing that really bothered me—that we weren’t using the name, ‘CheeWees’,” he says. About the same time, Elmer Candy Corporation ceased their snack food operations cheese curl.” That licensing agreement ended in the 1960s when the Elmer family sold the Elmer Candy Corporation, thus opening up the cheese curl category to other manufacturers. Elmer’s Fine Foods was not included in the 1963 candy company sale, but the new owners did acquire the trademarked names of all products then owned by the candy company, including the “CheeWees” name. The new candy company continued to manufacture

in order to focus on candy sales and development. The “CheeWees” name lay dormant and unused. “That’s a name that my grandfather started, and it was frustrating not to be able to use it.” However, a phone call and polite conversation began the process of bringing the name back home. “Through the graciousness of the guy who ran the candy company at the time, Rob Nelson, it was easier than I thought it would be to get it back,” says Alan. Aware of the two companies’ mutual history and >>

Above: CheeWees are

Ward location, producing 15,000 cases a month. Right: Paul Elmer Sr., Stephen Elmer Sr., Stephen Elmer Jr., Ben Elmer, Alan Elmer Sr. and Lori Elmer standing in the CheeWees factory. 96

Inside New Orleans


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impressed with Alan’s passion to regain a hallmark of his family heritage, Nelson agreed that the original “CheeWees” name belonged with the originators of the product and category. A deal was struck in 1993, and the name was Elmer’s once again. “Mr. Nelson was very kind to do what he did,” Alan gratefully recalls. After the “crown jewel” of the company was retrieved, time passed in that laissez-faire way New Orleans is famous for. Sales were strong, new flavors and additional products such as caramel corn and bagged peanuts were brought to market. The future looked cheesy until everything went black in 2005. “We almost didn’t come back after Katrina,” says Alan. Hurricane Katrina rudely deposited nearly 11 feet of water in the 9th Ward neighborhood where the factory was located. About the only thing not destroyed was the dirt the building stood upon. “Everything here sat under water for the better part of a week. Literally, underwater. It wasn’t like the water came in and left.” Once it did leave, a thorough assessment and rebuilding began. Every square inch of the building was rebuilt, in the same 9th Ward neighborhood where the business had been for years and years. Eventually, the machines were recreated with the help of Economy Iron Works of New Orleans, the original builder of the CheeWees extruder machines. “They were near the building on Magazine Street where my father split the company off from Elmer Candy Corporation in 1946 and are still in business today.” Alan’s wife, Lori, says of the time, “People called us for months, asking when we were coming back, if we were coming back, encouraging us to come back.” With great pride, Alan says, “We were out for about 14 months, but 98

Inside New Orleans

Elmer’s is a true New Orleans survivor.” Currently, Elmer’s Fine Foods produces 15,000 cases of CheeWees a month, ahead of production figures from before the storm. Five tasty variations of CheeWees are packed in various sizes: Original Cheese, Bar-B-Que, Hot-N-Spicy, Green Onion and the newly introduced Jalapeno flavor, which according to some tasters is nuclear powered. “It’s a little strong,” quips Alan, with the grin of the cat that got the canary. Most find their way into convenience stores, grocery stores and the like. But since Katrina, a substantial part of the business is web connected. Lori says she created the website for people from New Orleans (or who wish they were from New Orleans!) to go online and order an assortment of the five flavors of CheeWees currently offered. It has proven to be an unexpected asset for distribution of CheeWees, with regional, national and even international sales. “During the height of the Afghanistan war, we had a tremendous amount of people sending CheeWees to a relative, or even just people wanting to send something to the troops,” Alan says. “It was one way that people with their boys or girls in the military could share the products that they know from New Orleans, like CheeWees.” The gesture has not gone unnoticed by our service members; visits by returning veterans to the factory to thank the Elmers are not uncommon. “They tell us ‘We missed the flavors of New Orleans [CheeWees] so much over there, and y’all are so gracious to send it to us.’ There really is a deep-rooted affinity in New Orleanians for the things that are uniquely New Orleans!” As the company proclaims, CheeWees is—undoubtedly—The Big Cheese of New Orleans! October-November 2014 99

Viva stilettos! 1





Inside New Orleans




1. Manolo Blahnik Hangisi pink pumps. Saks Fifth Avenue, New Orleans, 524-2200. 2. Jimmy Choo Anouk glitter degradĂŠ pumps. Saks Fifth Avenue, New Orleans, 524-2200. 3. Vince stiletto heel made of Italian leather and black dyed


calf fur. Emma’s Shoes and Accessories, Metairie, 897-0668. 4. Christian Louboutin Pina patent leather spike pump. Saks Fifth Avenue, New Orleans, 524-2200. 5. Cayla studded suede cage bootie in slate. FeBe, Metairie, 835-5250. 6. BCBGeneration Conrad pointed-toe pump with back zipper. Vita, Metairie, 831-1111. 7. Pearson white satin pumps. Town and Country Bridal Salon & Ladies Apparel, New Orleans, 523-7027. 8. Christian Louboutin Gortik glittered patent leather ankle boots. Saks Fifth Avenue, New Orleans, 524-2200. October-November 2014 101

Flourishes 2


3 1. 14kt yellow gold Fleur de Lys pendant with .035cttw diamonds, $395. Adler’s, New Orleans, 523-5292. 2. Antique French dough bowl, $495. St. Romain Interiors, Madisonville, 985-845-7411. 3. Bottle Tree by Stephanie Dwyer, starting at $295. Outdoor Living Center, Covington, 985-893-8008. 4. Vampire candy


container 20”, $195. Arabella, Mandeville, 985-7279787. 5. Ermenegildo Zegna Venticinque Collection tie


printed with 25 separate colors, $385. Rubensteins, New Orleans, 581-6666. 6. Frost French Kiss eyewear handmade in Germany, $425. Art & Eyes, New Orleans, 891-4494. 7. Tory Burch Grace leather riding boots, $495. Emma’s Shoes and Accessories, Metairie, 407-0668. 8. Michael Blaser’s Port of New Orleans painting featuring the current and past views of the Steamer Natchez 24”x36”, unframed $75. New Orleans Steamboat Natchez, 569-1401. 9. Mailbox with address, starting at $367. The Mailbox Guy, Harahan, 466-5035.


9 7



Inside New Orleans

Flourishes 2 1


4 5

1. Framed New Orleans map, $175. Niche Modern Home, Mandeville, 985624-4045. 2. Diamond anchor necklace, $1,100. The Mix, Mandeville, 985-7277649. 3. Antique finish square end table with Carrera marble top, $728. EMB


Interiors, Mandeville, 985-626-1522. 4. DIBA beige cow distressed suede boot with stacked heel, $105. Vita, Metairie, 831-1111. 5. Hand carved Italian wood and metal sconce, $720. History Antiques & Interiors, Covington, 985-8920010. 6. 30”x40” mixed media painting by Ashley Arnold, $995. Vita, Metairie, 831-1111. 7. White and red wine glasses, $12.50 per stem. Galatoire’s Restaurant, New Orleans, 525-2021. 8. Governor pool house lanterns, starting at $350. Bevolo Gas & Electric Lights, New Orleans, 522-9485.


7 October-November 2014 105

Flourishes 2





1. Simple cylinder lamp with quatrefoil cutouts and cream and glazed gilt finish, $350. Shades of Blue, New Orleans, 891-1575. 2. Hunter Original Stripe Wellington boot, $160. The Mix, Mandeville, 985727-7649. 3. Hanley chandelier, $3,600. Villa Vici, New Orleans, 899-2931. 4. Glen Haven tufted tan ottoman, starting at $1,360. Haven Custom Furnishings, New Orleans, 304-2144. 5. Salisbury Pewter 6

salt cellar, $26.95. Emporium Gift Shop, The Roosevelt New Orleans, A Waldorf Astoria Hotel, 3353175. 6. PRECOR 240i Stretch Trainer, starting at $699. Fitness Expo, Metairie, 887-0880. 7. Laurel Wilder Majestic Oaks tray designed by Bryan Batt exclusively for Hazelnut New Orleans Collection, available in four sizes starting at $98. Hazelnut, New Orleans, 891-2424.



Inside New Orleans

















Students take

innovative education. In the fall of 2013, St. Martin’s

part in beekeeping

officially opened the Idea Lab for Innovation and


Design. This project-based program provides a fully integrated design thinking approach to the curriculum, bringing students together to solve real challenges in the community. The program was extended this fall with the addition of the STeaM Lab to St. Martin’s Lower School. “Design thinking is a way to break down complex problem solving into a series of steps,” says Garrett Mason, Director of Innovation and Design at St. Martin’s. “It is about tasks, as well as mindsets, that empower students with the same cognitive skills which designers employ during the problem solving process.” This approach is based on a model developed by

Idea Lab for Innovation and Design St. Martin’s Episcopal School

Their final marketing plan included the creative use of social media and radio spots. “The students thoroughly investigated the company to better understand its needs,” says Mason, “and the final presentation was quite Students work with 3-D printer.

impressive to all.” And that included their teacher. “This was an innovative approach which the students really enjoyed,” says creative writing teacher Chris Shipman. “The collaborative project produced some of my students’ best work. The students were engaged and motivated, and learned

Stanford University’s Institute of Design, according to

important life skills around communication, collaboration, and creative

Mason, and has been applied across all grade levels at


St. Martin’s. “Garrett and I work alongside teachers to

“Education is changing, and I am proud that St. Martin’s is leading the

create projects that apply the process of design thinking

way through the implementation of real-world problem solving and design

to real world problems relevant to the curriculum of

thinking in our curriculum across all grade levels. After only one year, St.

kindergarteners all the way to high school seniors,” says

Martin’s has already been identified as a model for schools from around the

José Cotto, Director of the Idea Lab at St. Martin’s.

city and across the country,” says St. Martin’s Head of School, Merry Sorrells.

An upper school creative writing class, working with the Idea Lab, partnered with a small business identified

“Our students are benefitting from a school in which their intellectual curiosity is fed and their learning extends beyond the confines of the classroom.”

through the Jefferson Parish Chamber of Commerce. The assignment? To grow the small business through a

To learn more about the Idea Lab, the STeaM Lab, and St. Martin’s

targeted marketing

Episcopal School, an early childhood through twelfth grade college

campaign. The

preparatory private school, visit or call (504) 736-9917 to

Sat., Oct 11, 2014 10:00 am

students went to

schedule a tour of its 18-acre campus in Metairie, Louisiana.

Lower School and

work for Fit Gourmet,

George Cottage

researching its needs


Sat., Nov 15, 2014 10:00 am

and identifying key

insights about the

Middle and Upper School

Thurs., Jan 22, 2015 9:30 am

All School

business and its target demographic.

225 Green Acres Road, Metairie, Louisiana 70003 504-736-9917 October-November 2014 107

The Ronald McDonald House

The New Orleans Ronald McDonald House is a comfortable 100year-old home located in historic Mid-City. 108

IT HAPPENS IN THE BLINK OF AN EYE. There’s an accident or an illness. Suddenly, a doctor is giving bad news to a parent and a family’s life turns on a dime. Often, the treatment a child so badly needs is found far from home. It’s for times like these that Ronald McDonald House Charities® of Greater New Orleans (RMHC-NOLA) exists, providing shelter, food and support for families who travel to the city for their child’s medical treatment. The goal is keeping families together, simply because children heal better when families are close at hand. The House is available to all families, the only criteria being that a child age 21 or younger is receiving medical treatment in the New Orleans area and the family lives more than 25 miles away. Families from as close as Slidell and Hammond and from countries as far away as Pakistan have been

Inside New Orleans

A home-away-from-home guests within the past year. There is no income requirement. “It doesn’t matter how much money a family has; medical expenses can be a burden to any family,” says Executive Director Janet Goforth. “The Ronald McDonald House is built on the simple idea that nothing else should matter when a family is focused on healing their child—not where they can afford to stay, where they will get their next meal or where they will lay their heads at night to rest.” RMHC-NOLA is a chapter of a global organization that took root in 1974 in Philadelphia, Pennsylvania, after Philadelphia Eagles football player Fred Hill’s daughter was diagnosed with leukemia. Hill and oncologist Dr. Audrey Evans had the idea to build a “home-away-from-home” for families of seriously ill children and provide comfort to parents and siblings who otherwise would have to sleep in hospital


by Stephen Faure

corridors and live on food from vending machines and cafeterias. Local McDonalds’ owners donated a share of sales from the restaurants’ Shamrock Shakes, and the company’s founder, Ray Kroc, made a substantial donation to fund the project, setting the stage for the lifetime relationship between the company and the charity, which is independent from the company. Today, McDonald’s collects donations from change boxes placed at its participating restaurants’ cash registers and donates a portion of every Happy Meal sold to the charity as well. In New Orleans, the Ronald McDonald House is celebrating its 30th year. After many years of hard work raising funds and renovating a stately home at 4403 Canal Street, it opened its doors on December 10, 1983. More than 18,000 families have been served since then, with 85 families on average staying each month. In 2013, the House served almost 4,000 families—a total of about 12,000 people. Children and their families have come to the House from 63 out of 64 parishes in Louisiana, 38 states and 12 countries

Above: Retired Southwest Airlines captain Dick East (with wife Peggy) was instrumental in Southwest’s involvement as a national RMHC sponsor. Dick remains active, helping at the 70 Houses in cities that Southwest serves. Left: 6th graders from Ursuline Academy help organize the

Without people, a house is not a home. When the House helps families in crisis, it relies on an army of volunteers and donors from our community. At the helm is an all-volunteer board of directors

guiding the charity in its mission. Board members come from a variety of backgrounds: real estate, legal, entertainment, finance and medicine. Executives of the McDonald’s Corp., as well as local McDonald’s restaurant owners/operators, continue Ray Kroc’s legacy >>

House’s pantry. Food donations help feed the 85 families a month who stay with RMHC-NOLA.

October-November 2014 109

Above: Poplarville, Miss. student Carlie Lambert gathered over 100 pounds of aluminum can pop-tabs from local schools. Pop-tab donations help

of philanthropy by serving on the board as well. Volunteers come from all walks of life. Individuals, church and school groups, and businesses performing service projects descend on the House each week. They do housekeeping and maintenance, have activities with children and most importantly, participate in the House’s family dinner program. Having home-cooked meals waiting for them when they return from a day at the hospital is a huge boost for the guest family’s morale. A wellstocked pantry, with food donated by the community, is available to guests at all times and for snacks and bottled water to take to the hospital.

fund RMHC-NOLA’s transportation program. Right: Pediatric brain cancer patient Quinton and his mom, Angela, are from southwest Louisiana. They travel to New Orleans for his treatments. 110

Local support for visitors in need Sheila Moragas, RMHC-NOLA board president, says, “While it’s a criterion that guests at the House live 25 or more miles away, it’s amazing the number of people from our area who support us. It’s because so many people know someone within a couple of degrees of separation—a friend, a cousin, in-laws, neighbors, a friend of a friend—who were touched at some time in their lives by a stay at a Ronald McDonald House.” Local folks who’ve been referred out of town

Inside New Orleans

found support at the Dallas House. Ann visited as well, bringing meals from the Dallas House to Mark and Debbie while they stayed at Amanda’s side. Once Amanda recovered and the family returned to Metairie, Ann and Bryan had been so impressed with the volunteers and meal program at the Dallas House that they, along with Mark and Debbie, organized monthly dinners at the House here. Ann joined the board of directors and was active in organizing the annual golf tournament. When Amanda was old enough, she also volunteered, cooking jambalaya every other weekend until graduating from high school and beginning college. Although too young to remember the Dallas RMH, it was Debbie’s recollection of the generosity shown by strangers


for treatment also come to the support of the New Orleans House upon their return home. Last year, St. Francis Xavier student and member of Boy Scout Troop 70 Johnny Nides was stricken with a blood disorder. He and his family stayed at the Ronald McDonald House in Minneapolis, Minnesota. He received a bone marrow transplant from his sister, Molly, but unfortunately passed away at age 11 in November 2013. Since then, Johnny’s mom and dad, Karen and Mark, along with Molly, have rallied to support RMHC-NOLA by asking for donations in Johnny’s memory following his funeral and by donating their time volunteering. Johnny’s Boy Scout troop and other members of the St. Francis Xavier community raised more than $600 by celebrating Johnny’s birthday July 8 at a local restaurant. While they were living in the area, Ann and Bryan Pabst were heavily involved with RMHCNOLA. Ann’s niece, Amanda, who suffered liver failure, was airlifted from New Orleans to Dallas. Amanda’s parents, Debbie and Mark (Ann’s brother),

in Dallas that inspired Amanda to give back in her own way.

National sponsor, local connection Southwest Airlines is a national sponsor of Ronald McDonald House Charities, and Amanda’s family was one of thousands who were touched by the role that airline and its employees played in their experience with the charity. Ann notes, “When my niece was airlifted, Southwest Airlines also flew my brother and his wife out there for free. When I flew, it was heavily discounted. When Bryan came out, it was ridiculously cheap as well. We learned that employees used their vouchers to fly us there and back.” Bryan adds, “It was Southwest’s commitment to the Ronald McDonald House that gave us the motivation to get involved. They cooked meals at the House in Dallas, and it was Southwest employees who brought us Thanksgiving dinner in the hospital there.” Dallas is the headquarters of Southwest Airlines; Ronald McDonald House Charities is the company’s primary charity. However, it is Metairie native Dick East, a retired naval aviator and Southwest Captain—and self-described “pot-stirrer”—who is responsible for the company’s involvement. Dick’s story, like those of many who become guests at the House, started with tragic news. “I landed airplanes on boats at night, and I thought I knew the definition of being scared,” Dick says. “But you don’t know the definition of being scared until a doctor looks you in the face and tells you your kid has cancer and then tells you they don’t have a cure for what your kid has. That’s when you understand what being scared is all about.” Dick’s daughter was diagnosed with lymphocytic lymphoma in 1976 and died in 1979. Dick began working for Southwest >> October-November 2014 111

Many different groups take part

family dinner volunteer program. Here, the team from McDonald’s owner/operator LJC Management, headed by Louis and Joyce Colin (left), prepares a spaghetti dinner.


Airlines in 1981, not long before the Ronald McDonald House in Houston was opened. It was the 12th House to open in the country. “On opening night, seeing that house, I was thinking, ‘Wow, someone raised enough money to build this whole thing—I wonder what I can do.” Dick says he was completely blown away when he saw the list of donors involved with building the House. “The first two pages were gifts in memory of my daughter.” Soon, Dick gathered a group of pilots on an

Inside New Orleans

overnight stop in Houston to cook dinner at the House. They started a fire—literally, in the House’s kitchen as the amateur cooks attempted to fry chicken, and figuratively, as Southwest employees, inspired by what Dick was doing in Houston, began volunteering and making dinner at Houses in San Antonio and Dallas. Word spread up the ladder at Southwest. However, when corporate leaders offered money and passes to aid Dick’s cause, he turned them down. “All I want you to do is come cook with



us,” he told the executives. His message got through, and Southwest founder Herb Kelleher and his staff agreed to come to a Houston dinner. Dick recalls what happened that evening. “Herb Kelleher walked in, tapped me on the shoulder and said, ‘Dick, what can I do to help?’ I said, ‘Herb, can you go see if those dads over there need another beer?’ He walked over to the refreshment table and served everyone a beer, lemonade or iced tea, and did that for an hour and a half to two hours. He didn’t talk to any Southwest employees; he just visited with families. The man understood what we were there for. We’re not there to cook, we’re there to touch people. We walked out that night, and he turned to me and said, ‘Thank you, Dick,’ and I said, ‘No, Herb, thank you.’ I knew then it would become big.” Southwest became a national sponsor of RMHC. Whenever there is a Ronald McDonald House in the 70 cities where the airline operates, its employees volunteer and cook dinner. The company donates airline tickets to individual Houses to use for auction items at fundraising events, transports patients and families and cooks dinner at least twice a year at

each House. Southwest has a plane in service, “The Spirit of Hope,” that has a RMHC logo on the nose and children’s artwork on the overhead bins inside. Dick captained the plane on its inaugural tour, with its initial stop in Philadelphia, the home of the first Ronald McDonald House in the country. Dick’s been involved with the New Orleans House since shortly after its founding. He still comes regularly to cook, even after his retirement from Southwest, and is a participant at fundraising events >>

International visitors Begonia (right) and her mom, also Begonia, from Spain stay at RMHC-NOLA while Jon receives therapeutic treatments in New Orleans.

Lewis and daughter, Danielle, with Danielle’s son Caliph. When Danielle was an infant, they stayed during RMHC-NOLA’s first year of operation. Today, they are guests during Caliph’s treatments. Below: The Louisiana Farm Bureau Federation makes

such as the House’s annual Golf Classic. On his first visit to the House in 1984, he invited his father, Jack, who co-opted the cooking chores that evening. “Dad said, ‘You don’t know how to cook. I’ll cook, and you just play like you know what you’re doing.’” Jack’s visit blossomed into a 15-year relationship with RMHC-NOLA as he joined the board of directors and was in charge of House operations before becoming its president. “I’ve never asked for a nickel in 30 years but I think I’ve raised a lot of money,” says Dick. For him, everything begins with a visit to a Ronald McDonald House. “I can’t express that enough to people, and I encourage people to get to a House. If you get people there, then the money will come in.”

an annual donation gathered through

One family’s story

drives led by local

Twenty-nine years ago, Kassandra Lewis brought her daughter Danielle to New Orleans for surgical


Stephen Faure is the Communications Manager at Ronald McDonald House Charities of Greater New Orleans. To volunteer, call 486-6668. For a virtual tour of the House, an events calendar and more information, visit and 114

Inside New Orleans


Above: Kassandra

treatment of a rare congenital disorder, the first of 35 surgeries she’s had in her life. Her left leg was amputated below the knee. The family, from Lafayette, made the first of many stays at the New Orleans Ronald McDonald House, which had been open only eight months at the time of Danielle’s first surgery in July 1984. Kassandra says that making sure Danielle had a successful life meant that the words “I can’t” were never in their vocabulary. Over the years, doctors said Danielle would never have children. With the birth of her son Caliph Newton in May 2013, Danielle has shown the world once more that “I can’t” doesn’t mean anything to her. “He’s our miracle baby,” Kassandra says. Unfortunately, Caliph was born with the same disorder as Danielle. Severe deformities in his right leg left doctors with no choice but to amputate it above the knee, exactly 29 years to the day from Danielle’s surgery. Like his mom, Caliph will have a normal life with the help of properly fitted prosthetics and training. He’ll also have the kind of loving support that brought Danielle success, says Kassandra. “Caliph will have that same backing.” Ronald McDonald House Charities of Greater New Orleans has been here all along for the Lewis family. “While it’s painful to see the second generation of the family in the same situation that brought them here 29 years ago, we are happy to welcome them back for his frequent follow-up care,” says Goforth. “Ronald McDonald House has been such a blessing, and I will tell that to anyone who will listen,” Kassandra says. “This has been our homeaway-from-home. I am so thankful, and that’s why I take pride in helping to keep everything clean and helping the other families when I stay here. You can be an asset here, get to know the other parents and what they are going through and be a shoulder for them if they need it.”

The Women of You Night

by Leah Draffen

Above: The 2015 You Night role models on the grand staircase of the New Orleans Museum of Art. 116

AS WE WAITED TO ENTER the New Orleans Museum of Art for a photo shoot, the women of You Night New Orleans 2015 started gathering on the steps. Chattering conversations began, and I quickly asked if this was everyone’s second or third time meeting. April Brabham replied, “No, this is our first time to meet each other.” Their individual battles with cancer created an immediate connection between them that made it seem as though they’ve been long-time friends. The bond between these 23 women is a testament to the battle they share, fighting back against cancer. You Night began two years ago on the northshore to “celebrate victory over cancer.” This year, You Night has landed in New Orleans to

Inside New Orleans

empower women here. The goal is to lift up women who have beaten cancer or are currently fighting it. Each participant goes through a makeover and model training, including runway walking and posing, to prepare for the final event—the You Night Cancer Survivor Runway Show. The “rock star” treatment began with our photo shoot. As our photographer did a “hair check” before snapping photos, she asked, “Does everyone’s hair look good?” Sheree Covert grinned as she asked, “What hair?” The women began to chuckle. It was then that you could see that their humor was present, as was their beauty. Through the battle, they have found strength in family, faith, doctors and of course, laughter. >>


Fighting Back


Model Meg Trapani says, “We used a lot of humor to deal with many difficult days—hair loss, fatigue and so forth.” Diane Bodenheimer also depends on her positive mindset. She says, “I would like women to know that there is life after cancer, and it is still the life you had before.” Jane Martin offers advice: “Make the most of every opportunity and smile and the universe will smile with you.” She sees the You Night experience as a great opportunity to do so, as does 81-year-old Yvonne Spicuzza who finds it as an opportunity to ecourage others about early diagnosis and regular check-ups. Gaynell Lollis, who is battling her second bout with cancer, says that her journey has uncovered hidden strength. Her advice? “I don’t go to sleep with cancer on my mind and surely don’t wake up with it being my first thought.” Positivity seems to be the trend of the group. Lynell Hunter, who is recovering, says, “I was told you’re not considered a survivor until it’s been five years that the coast is clear. Well, I feel like every day that God allows me to open my eyes, I’m a survivor.” Keeping your outlook in check is certainly a common thread among these women. Kathy Piazza has “the love of family and friends and a will to live until 100.” Throughout Tammy Broussard’s journey, she’s asked others to pray for her strength—not for her healing, because she knew that she would be healed. The fight and drive they exhibit could make you think these women wouldn’t need an empowerment event at all, but truly, many of them are participating to empower others. They will not only be models through this process but also role models for other fighters. Also shared is the desire to help other women in the fight. “I think this [You Night] is a great opportunity to help other women who feel alone in the battle,” says Ruth Avila. Eridania Martinez, who is still fighting, has had a mission of helping other cancer patients ever since her diagnosis. Holley Haag says,

“I’ve bonded with other breast cancer survivors as a result of this experience [her cancer].” Kristyn Kemp, who is still healing, wants to talk to other women who need someone to confide in. She, as well as many of the models, has found strength by helping others. Their professions in the medical field have given some the experience to relate to their patients. Stacie Clay, who works in the Oncology Department at Ochsner in New Orleans, says, “I have been very lucky to have had the opportunity to share my experiences with other melanoma patients within our clinic—helping them to see that there is light at the end of the tunnel and that they can get through chemotherapy one day at a time.” April Brabham, who is also a nurse, says, “I have witnessed patients being alone through sickness and suffering my 35 years being nurse. I am so blessed to be surrounded by loved ones.” Sheree Covert, who looks forward to >>

Susan Bopp and Lisa McKenzie of You Night Events started the project as a platform for women to focus on transformation, healing and ultimately the helping of others by sharing their journey and celebrating on stage with their sisterhood of survivors.

October-November 2014 119


the You Night experience, is currently pursuing a degree in diagnostic competency. Her goal is to be able to assist others with medical needs. “I can now say, ‘Similar to my own,’” she says. You Night model and makeup artist Maria Giles would love to work with cancer patients in her profession. “My dream is to show survivors, as well as those who are still on the road to recovery, how beautiful they are.” Their beauty and strength is what makes the You Night event so powerful. It is less about the runway and the pretty clothing and more about the woman inside who is walking down the stage. One result of You Night is the sisterhood that it creates among the women. Eloise Barber says the experience will allow her to share her story with others, which excites her about the opportunity. Rhonda Flowers looks forward to walking the runway

even while she is still undergoing treatment at Ochsner. During the photo shoot, after the formal pictures were taken on NOMA’s grand staircase, the women sat down for a casual shot. Grasping hands and shoulders as though they had known each other for years, they giggled, gabbed and smiled at the camera. Alison Guerra said, “I’ve never been too crazy about pictures,” but laughingly added that maybe You Night will get her used to the camera. Alison had little to say in agreeing to be a model—her husband answered the phone and signed her up without her permission—but she says that she needs to celebrate her survival. Even for models who have won their fight, the experience is another way to celebrate life. Karen Schindler and Ericka Broussard, both in remission, will walk the runway with health and a zest for life; they are >>

honored to be a part of You Night. Karen says, “To anyone just starting this journey, a good attitude, strong faith and a good support team all factor into how you will progress.” Erica has been in remission for three years, but is thrilled to be included in the event. About her journey with cancer, she says, “I’m truly grateful to all.” You Night creates a sisterhood, but also a support system. Each woman while facing cancer has had different journeys, different situations and different strengths. Their own stories can be shared to help each other, especially for those who are still fighting. For the women just starting their journey to those who have had victory for some time, the support of You Night means the same thing—empowerment. After the photos were taken, the women scattered to return to their daily routines. Some went home, some went

to work, some went to treatment— but all left smiling, ready for the next part of their You Night experience with an even greater reason to celebrate life. “Some people don’t know what to say to another who’s fighting a cancer battle, so they often call me ‘brave,”’ 2015 model Wendy Harmon says. “I’m not brave. I fight because I have a family. I fight because I love. I fight because I don’t know how else to be. It’s a positive outlook and a fighting spirit that is going to give me the strength to make it to the other side of this battle.” The women will appear in the You Night Cancer Survivor Runway Show on March 24, 2015, at the New Orleans Board of Trade on Magazine Street in collaboration with Fashion Week New Orleans. To learn more, purchase tickets, become a sponsor or volunteer, visit

Looking Good, Feeling Better The battle is not over once the cancer is gone. Regaining confidence and wellness are two obstacles faced after remission. You Night Events pushes for breast cancer patients’ confidence and empowerment, while The Center for Restorative Breast Surgery strives to make women feel whole again. Dr. Scott Sullivan, Dr. Frank J. DellaCroce and tattoo artist Vinnie Myers are enhancing the final step of breast cancer recovery. Vinnie has perfected areola repigmentation, or in other words, nipple tattooing. Areola repigmentation creates three-dimensional depth, adding realistic pigments to reconstructed breasts. This is the last step for many breast reconstruction patients. Vinnie now devotes his tattoo career to breast cancer patients. CRBS aims to make women feel like themselves again, while Dr. Chad

NOLA Goes Pink NOLA Goes Pink is back this

Domangue at Domangue Neurology helps them heal pain-free. Dr. Domangue’s most common solution for breast cancer patients who are facing healing or treatment pain is a pain pump. The pump is surgically inserted beneath the skin during a 30-minute outpatient procedure. After the procedure, the pump releases medication into the spinal fluid 24 hours a day. It allows breast cancer patients to get the best benefits of medication without added side effects that are often involved with pain medication. Dr. Domangue says that there are medical studies that show pains pumps to improve the quality of life for cancer patients. He adds that is easier for their families, because they don’t have a constant worry about dosages. On the medical side, CRMS and Dr. Domangue are fighting back to make their patients look good and feel even better.

Race for the Cure Put your sneakers on and join the

year with a brigade of chefs and

fighting back crew. The Komen New

restaurateurs. Throughout the month

Orleans Race for the Cure is scheduled

of October, participating restaurants

for Oct. 25 at Palm Drive Practice Track

designate a NOLA Goes Pink dish that

Facility at City Park.

will benefit Susan G. Komen for the Cure New Orleans. Chefs can donate, foodies can enjoy and breast cancer research will be supported thanks to this month-long promotion. Fight back with your fork this October.

For restaurant updates, visit

7:00 am: Registration and packet pickup 8:00 am: Survivor recognition program 8:30 am: Kids dash 8:45 am: 1 mile run or walk 9:30 am: 5K run or walk For entry details and more information, visit















Dr. Chad Domangue Domangue Neurology


clinical medical rehabilitation, non-narcotic pain

consuming your daily life? Dr. Chad Domangue has an

therapy and wellness plans.

answer for you—and it’s an answer you’re going to like.

Specializing in interventional pain management,

The charismatic Houma native and LSU

Dr. Domangue has extensive training in diagnosing

graduate offers groundbreaking technological

and treating conditions such as pinched nerves,

advances through minimally invasive surgeries,

back pain, neck pain, cancer pain and more. Dr.

enabling him to help countless individuals to rid

Domangue and his associates can help those who

themselves of their daily pain. In

suffer from migraines, arthritis, fibromyalgia—even

addition, his services include

pain still lingering from a previous surgery. They can treat anything that negatively impacts the central nervous system from the brain to the muscles. Dr.





appointment sooner, rather than later, as pain is often easier to treat when it is mild. But no matter the current state of your condition, you’ll have confidence knowing Dr. Domangue is one of only 200 neurologists throughout the country trained in interventional pain management. He jokes that he was actually taught how to be a detective—meaning it’s his job to figure out how 124

Inside New Orleans















to combat your enemy, the pain. “I was trained to examine a patient and listen to their back story before I was ever trained to pick up a needle or a knife.” Dr. Domangue says it is his job to converse with the patient, listen to them, perform examinations and read X-rays to really get to the root cause. It’s the belief at Domangue Neurology that this clinical aspect of medicine is key in diagnosing a condition—perhaps just as important, if not more important, than the ability to perform a procedure. The staff at Domangue Neurology wants surgery to be your last option. Sometimes a bigger surgery isn’t always the best option, Dr. Domangue says. “I like to be the point guard even if the direction I point the patient in isn’t me.” Dr. Domangue says he is often the last resort of a patient, which is both rewarding and frustrating.

work with local physician specialties to find the best alternative route. As a last resort, a larger surgery will always be an option.

The micro-invasive surgeries Domangue Neurology

At Domangue Neurology, wellness is the ultimate

offers should be a first option, he says, because after

goal. This includes figuring out how supplements, weight

all, they were invented to prevent bigger surgery.

loss, nutrition and diet fit into your health plan. Though

In 2011, Dr. Domangue was the first neurologist in Louisiana to offer Minimally Invasive Lumbar

there are always exceptions to the rule, Domangue Neurology does implement a narcotics limit. Double-board-certified in neurology and pain management, Dr. Domangue completed his training at the Medical University of South Carolina in Charleston, as well as the University of Virginia in Charlottesville. He always knew he wanted to be a doctor, he says, but decided on neurology after experiencing firsthand the impact muscular dystrophy had on his cousin. Dr. Domangue was also trained under one of the world’s most prominent specialists in pain management, Dr. William Witt of Kentucky. He made the trek back home to Louisiana and

Decompression (MILD) to his patients, a procedure

in 2009 founded the Neuroscience and Pain Institute,

now considered to be the standard of care. MILD

a multi-discipline practice that operates across

treats spinal stenosis, a condition that comes with

Southeast Louisiana with Dr. Domangue to provide

pain in the lower back or buttocks. Other micro-

quality care second to none.

invasive surgeries include discFX, which treats

To see how Dr. Domangue’s expertise can

disc herniation and TruFUSE, which treats facet

improve your life, make an appointment at one of two

joint disease, a common cause of chronic back

northshore locations—Hammond and Covington.

pain. Through these low-risk therapies, patients are usually in and out in the same day. Procedures are done with a needle and rarely with a knife. Dr. Domangue wants to educate individuals about all of their options when it comes to alleviating

For appointments at both Domangue Neurology

pain. If micro-invasive surgeries aren’t viable, he can

locations, call 892-8934 or visit October-November 2014 125

Kevan Hall Sport

Beth Depass, president of Kevan Hall Sport. 126

WHAT DO YOU GET when you mix a fashionista who is also a novice golfer and a famous dress designer? Kevan Hall Sport! Beth Depass enjoys the game of golf. And she decided on the fairways of a golf course that she could look and feel a lot better playing it just by changing her clothes. Beth, a successful businesswoman and an avid real estate investor, was born and raised in New Orleans. She first became interested in creating a ladies golf line after Katrina while she and her family were living in Boca Raton, Florida, and she “re-started” playing golf. “There needed to be something pretty about my golf game,” she jokes. It wasn’t until 2012 that she really got serious. Enter Kevan Hall. “I met Kevan Hall through my longtime friend Rae Sanders at a trunk show years ago. I became a huge fan, and some may even say ‘collector,’ of Kevan’s amazing dresses and gowns.” Knowing firsthand of Kevan’s talents as a designer, she decided to approach him with her idea of creating a ladies golf collection. “Rae warned him that I was coming, that I was serious and that it would be easier to just let me have my way. That’s when Kevan Hall Sport was born.” And serious she was. Beth now proudly serves as president of Kevan Hall Sport. The vision behind Kevan Hall Sport is a golf/lifestyle collection that transitions effortlessly from the golf course to the clubhouse, as well as from lunch to carpool. It is intended to fill the gap in a well-dressed woman’s

Inside New Orleans

by Anne Honeywell

wardrobe. Their tag line, “From the Runway to the Fairway,” says it all! Kevan Hall Sport is produced in Los Angeles, and Beth is frequently there working alongside Kevan on everything from design and fabric selection to production. She says, “The factory and the entire production process is fascinating to me. I never really thought about how a print gets on fabric before. I have learned so much. In fact, I earned my very own YKK fashion color card a couple of months ago. Kevan bestowed it upon me like a diploma.” Kevan Hall Sport’s exclusive prints are the springboard for the collections, which feature dresses, skirts, shorts, pants and jackets. These original designs are printed onto the finest moisture-wicking and UV-protectant fabrics available. The knit collars and trims are also manufactured in Los Angeles, as per Beth and Kevan’s design specs and thread choices. The line is available at local country clubs and select retailers. And Beth already has more ideas in the works. “The 19th Hole Collection marries performance fabric with cocktail dresses. These are incredibly comfortable, like all of our clothes, yet so fashion-forward. Just gorgeous. My husband, Keith, can’t remember the last time I wore something other than Kevan Hall Sport.” “Listen, I believe 50 is the new 5. That makes me 8. So I’m at the age where I can be a ballerina, astronaut or even a fashion designer.” Look out NOBA and NASA—you just may be next!


Fashion Fore the Fairways!

Bryan Batt and Tom Cianfichi at Hazelnut with their New Orleans Toile. 128

WHERE DOES INSPIRATION COME FROM? Perhaps while staring at the Cowtan & Tout oriental toile fabric of a shower curtain. That’s how Bryan Batt first thought of making New Orleans Toile. “New Orleans is a city that celebrates itself in so many ways. We revel in our beauty. Why don’t we have a toile?” he thought. So the process began—finding an artist to sketch the iconic architecture of the city, finding a manufacturer to print and produce it and dealing with the process of getting thousands of bolts of fabric shipped from Asia. “It was a learning experience,” says Tom Cianfichi. “We were just opening the first Hazelnut on Magazine Street and wanted a signature item for the store. The toile has been very popular from the beginning.” They started with the Magnolia print in black and ecru and soon expanded into Café au Lait, natural and chocolate; Claret, red; and Delphine,

Inside New Orleans

blue. The sketches of the iconic New Orleans landmarks include St. Louis Cathedral, a streetcar, a steamboat, a French Quarter building and a courtyard. Just after Katrina, the store opened and the fabric was launched. A portion of the sale of the toile was donated to Second Harvest. Over the years, the number of items in toile has grown from just fabric by the yard, lacquered trays, tote bags, napkins and hand towels to picture frames, ice buckets, tissue holders and waste paper cans. All make wonderful gifts for the New Orleans bride. “With the coming of the digital age, manufacturers are able to reduce the size of the images to put onto many different items,” says Tom. Pontchartrain Beach is near and dear to Bryan’s heart. He and Tom created a Pontchartrain Beach fabric that clients use for children’s rooms and beach houses. When the fabric was first introduced, Tom decorated a playroom at Children’s Hospital in the


That’s Toile, Folks!

Hazelnut New Orleans

by Poki Hampton

fun fabric as an outreach project. The fabrics are not the only unique New Orleans-related items Bryan and Tom offer at their New Orleans and Mandeville locations. Laurel Wilder, who handcrafts decoupaged art pieces, makes custom trays and serving pieces using old Mardi Gras images of early parades and flambeaux with 14-carat gold touches. Mary Kelly creates Lucite trays and wastebaskets inspired by Carnival images on the covers of old issues of Harper’s Weekly that Bryan found in Paris. Tom is expanding their on-line business to include a bridal registry and continues to look for ways to make the stores fun and enjoyable for the shopper. With two books under his belt, Bryan is eyeing writing a new book on entertaining. “We love to entertain,” he says. And they do—in their very imaginative style. Just like their shops, they create an environment that is sophisticated without being intimidating. October-November 2014 129

INside Look

Black & Gold 1. Tory Burch Reva clutch with gold metallic logo, $350. Emma’s Shoes and Accessories, Metairie, 407-0668. 2. Black leather wrap


bracelet with silver and diamonds, $495. The Mix, Mandeville, 985727-7649. 3. ZOA black spaghetti strap tank, $99; Sylvia Benson gold Martin necklace, $74. Vita, Metairie, 831-1111. 4. EVLEO granite black and gold pocket leggings, $99. Vita, Metairie, 831-1111. 5. Halston Heritage halter neck wrap dress with gold metal and black leather detail, $395. FeBe, Metairie, 835-5250. 6. JBlack Halo jumpsuit, $390;


BCBG Maxazria knit waist belt, $78. The Villa, Mandeville, 986-6269797. 7. Tory Burch Greenwich bootie in black leather with side zipper, $385. Emma’s Shoes and Accessories, Metairie, 407-0668. 3






Inside New Orleans

October-November 2014 131


Inside Northside

INside Look 2 3




Black & Gold 1. Starr Hagenbring’s one of a kind hand painted freeform jacket, $1,200. Art & Eyes, New Orleans, 891-4494. 2. Manolo Blahnik black satin with gold embroidery pump, $845. Saks Fifth Avenue, New Orleans, 524-2200. 3. Tasc bamboo organic cotton grey wrap, $50; Wacoal black sports bra, $30; Hardtail supplex nylon pants, $75. Basics, New Orleans, 894-1000. 4. Black and metallic gold shorts, $62. Elle Boutique, New Orleans, 5224929. 5. Gold dipped pewter bracelet with 6

black enamel, $68. the french mix, Covington, 985-809-3152. 6. Diane von Furstenberg Vick suede sandal in black, $350. FeBe, Metairie, 835-5250.

October-November 2014 133

INside Look



Black & Gold 1. Hanky Panky unlined black and gold cami, $59; black and gold boyshort, $38. Bra La Vie, Hammond, 985-662-5065. 2. Kevan Hall Sport Yoke Top polo dress in black and white, $140. 3. Too Faced Cat Eyes kit, $36; Too Faced Bulletproof 24 Hour Eyeliner in Ooh & Ahh and Mink, $22 each. About Face, Metairie, 304-1556. 4. Maurizio Baldassari Go Anywhere unlined sportcoat, $1,295. Rubensteins, New Orleans, 581-6666. 5. Perls black Dessin suede shoes, $174. Foot


Solutions, Metairie, 833-3555.




Inside Northside

by Brenda Breck

Lafayette 148 New York AS A GRADUATE OF PARSONS, Edward Wilkerson, creative director of Lafayette 148 New York, joined the company in 1998 after working with the design houses of Calvin Klein and Donna Karan. Edward travels the world to inspire the line that can be characterized as “modern sophistication.” During a recent tour, he stopped in New Orleans at Saks Fifth Avenue for an in-store fashion show featuring Lafayette 148 New York’s creations. With his multi-faceted talents, Edward can be described as a Renaissance man. An avid art collector and photographer, exhibiting nationally and internationally, he has become a respected painter in his own right. Upcoming shows of his work will be displayed at the new Lafayette 148 New York and in Santa Barbara. One of this fall season’s primary designs is based on one of Edward’s art pieces. His art, exposure to other artists and his travels to such places as South and West Africa, Kenya, Paris, Bali, Istanbul and more give Edward his inspirations. Key to his success is his observation of the customer. “It is important to design clothes people can relate to and customers can wear in an urban environment,” he says. “This fall season is sophisticated, clean lines. I start out with a very graphic design, with black, white and grey. Then I switch to blush, soft shades of red—colors that don’t ‘scream at you.’” As a member of the Council of Fashion Designers of America, Edward is the recipient of numerous awards; he has twice won the Dallas Fashion Award, which honors designers in superior design innovation,

Artistry in Motion quality, workmanship and retail performance. Receiving the Design Impact Vision Atlanta Fashion Award honored Edward for making a significant impact in the apparel industry. Lafayette 148 New York is committed to several philanthropic endeavors, including the School of Dreams created by the line’s founder, Shun Yeh Siu, in his hometown of Shantau, China. Passionate teachers from the United States and China were hired for this school. Mr. Siu’s philosophy was “Quality in the inside will reflect everywhere else.” Edward donated some of the 2014 spring line’s revenues to the School of Dance. “Stay up close to what drives you…focus, want it, live it, stop and let it happen,” is Edward’s mantra. Obviously, this advice has worked for this Renaissance man.

Left: Edward Wilkerson, creative director for Lafayette 148 New York.

October-November 2014 135


Inside New Orleans




Elizabeth Kepper Brown and Timothy Lowell Soslow chose a mountain destination for their August nuptials. Surrounded by family and friends, the couple exchanged vows at the breathtaking Farm at The Old Edwards Inn in Highlands, North Carolina. The ceremony took place outdoors on a beautiful summer evening beneath a white tent. The bride was stunning in a strapless silk duchess organza gown with hand-cut lace and a sweetheart neckline by Lea-ann Belter and a Sara Gabriel chapel-length veil. Her bridesmaids wore silk dresses in a rich shade of green. Once the couple was wed, guests were led to the reception, where they were greeted by champagne, cocktails and a lavish buffet. The band, Big Blast and the Partymakers from Atlanta, kept everyone on the dance floor until the newlyweds departed. The couple honeymooned at Cap Juluca on the island of Anguilla before returning to their home in New Orleans.


Best wishes to the bride, whose art graced the cover of our July 2009 issue of Inside Northside.

October-November 2014 139

Get Fit

by Sandy Franco

NEW ORLEANS IS KNOWN for many great things. Unfortunately, healthy living is not one of them. But, hey, it’s never too late to change that. My goal is to create a culture of fitness here in New Orleans, a culture in which exercising is as much a part of our daily lives as brushing our teeth. But more than just routine, let’s make fitness a way of life. There was a time when the tasks of everyday life were what kept people fit and strong. But from our hunting and gathering ancestors, we have evolved into

and rehabilitation—exercise movements that mimic the activities of daily life. Basically, exercises meant to prevent you from throwing out your back while gardening, for instance. Others use it to mean exercises that employ multiple muscle groups simultaneously, particularly those in the core region. In other words, functional exercise trains the body for everyday activities, while cardio strengthens the heart to perform better. This contrasts with the movements done on most weight training machines, which isolate certain muscles or muscle groups. So you are “functional” when you opt for deadlifts over hamstring curls. Whole body movements don’t offer the same sculpting benefits of the intensely targeted movements, so it is best to make an effort to work both types into your routine. Many of our wildly popular fitness programs such as Crossfit and Les Mills’ new GRIT offer participants fitness that improves and strengthens them functionally to impressive levels. They build on our body’s ability to push to the limit. Over time, our heart and body have an increased capacity and we are able to do even more. The wave of barre and Pilates classes offer lowimpact options that build strength and endurance. From a functional fitness perspective, the movements of bend and stretch are familiar, but these programs force us to consciously hold the positions longer and stretch farther. Best of all, they combine the functional benefits of engaging multiple muscle groups with the sculpting benefits of isolating some muscles to work harder than the rest. These programs can challenge us to think and rethink what our bodies are capable of and allow us to have fun while redefining our limits. When this is combined with the concentration required to execute these movements properly to reap the maximum physical benefit, you can rest assured that the part of the body that will never be underutilized is the mind. Together, we can live stronger; we can live healthier; we can live better. We can do more than join the fitness culture—we can lead it. Lace up, New Orleans. It’s time to create one more thing this great city is known for.

a species of typing, clicking and voice-commanding beings. With every wave of civilization and sophistication, humans have become increasingly sedentary. And with nearly every modern scientific study on health, we learn just how harmful inactivity can be. “Haven’t you heard? Sitting is the new smoking.” Someone actually said that recently when describing the treadmill desks at her husband’s workplace and the BOSU ball she opts for instead of a desk chair. So now, instead of chasing antelopes across the tundra or harvesting crops with our hands, we watch the antelope on TV or do grocery shopping from our handheld. We have to make a special effort to remember to move our bodies. And our bodies may need to make a special effort to remember how to move. Unless, that is, we have trained them to have the strength and agility to perform the physical functions we task them with. “Functional fitness” has become a buzz-term. But if you are looking for its meaning, you are likely to find several. Some define it as it is used in physical therapy


Inside New Orleans


Functional Fitness

IN the Spotlight The Patron Party thanking generous sponsors of the inaugural “St. Jude in the Big Easy” was held at the beautiful home of Joseph and Sue Ellen Canizaro. The party featured hors d’oeuvres, cocktails and words from St. Jude board member Jim Barkate and a local patient family. Benefitting St. Jude Children’s Research Hospital, the initial “St. Jude in the Big Easy” will be presented by First Bank and Trust and Bollinger Shipyards on October 3, 2014, at Mardi Gras World. The event, hosted by chairs Al and Carol Bienvenu, will feature dinner, cocktails, silent and live auctions, a brief patient program and live entertainment.

IN the Spotlight A Night in the Blue Room



St. Jude in the Big Easy

“A Night in the Blue Room” celebrated the 120th anniversary of The Roosevelt New Orleans, A Waldorf Astoria Hotel. Angela Hill shared 120 years of history in the hotel’s renowned Blue Room, highlighting unforgettable guests and moments as the Jimmy Maxwell Band played throughout the evening. The Roosevelt brought many firsts to the United States, including the first night club and the first handcrafted cocktail, the Sazerac. Through the years, the Blue Room stage has seen legendary acts such as Frank Sinatra, Louis Armstrong, Ray Charles and Elvis Presley. October-November 2014 141

IN the Spotlight La Nuit Étoilée

It was a swirly, starry night at the New Orleans Country Club when “La Nuit Étoilée” honored debutantes Margaret Brown, Coco Ellis, Becca Lapeyre, Nicole Weinmann and Catherine Worley. Hosting the summer affair were parents Suzanne and Michael Brown, Kelly and Bill Ellis, Amy and Chuck Lapeyre, Cindy and Robert Weinmann, and Cassie and Rob Worley. Inspired by Vincent Van Gogh’s The Starry Night, Bliss lighting in the country club’s ballroom, hallway and tents enveloped the guests in stars, and the table overlays were decorated in swirl motifs. The beautiful flower arrangements and décor accents echoed the blues, golds and yellows of the painting. The finishing touch to an evening of cocktails and dinner was the late-night serving of hamburger sliders, grilled cheese sandwiches and shoestring French fries as the debs and their families and friends danced the starry night away! 142

Inside New Orleans

INside Peek





2 1. Jill Mason catches a big one with John Dunlap in the 2014 Le Krewe d’Etat fishing rodeo. 2. John Farrell, Yvette Monju and Mimi Farrell at the Le Krewe d’Etat fishing rodeo party at the Southern Yacht Club. 3. John Clark, Jeff Meckstroth and Caroline Clark at the Sewanee send off party at the home of Wally and Ginger Gundlack. 4. Al Poche, Lesley Poche and Dickie Paxton sending off Sewanee freshmen. 5. Elise Gundlach, Breaux Tubbs, Michael Tubbs and Fifi Laughlin. 6. Crawford Cleveland, Michael Harold and Drew Morock at the Sewanee, Vanderbilt, Rhodes mixer at W.I.N.O. 7. Ken and Nina Friend celebrating Ken’s birthday at The Greenbrier in West Virginia. 8. Peggy and John Rodriguez heading to the Beyoncé concert in the Mercedes-Benz Superdome. 9. JD Taylor, Colleen Prejean, Lauren Dixon and Lindsey Dixon at the Red Dress Run in New Orleans. 10. Marc and Megan Jaynes in their red dresses. 11. Barbara Bossier and Tina Flick at Antoine’s annual Christmas in July. 6

8 7



11 Send your submissions to

October-November 2014 143















Dr. Finney performs most of his surgeries at the state-of-the-art Jefferson Ambulatory Surgery Center, a boutique-type outpatient facility in Metairie. The center was designed with the patient and family members in mind. Dr. Finney says, “Patients want to be treated in a more personal, intimate fashion, and this can be done more efficiently in the outpatient setting versus a regular hospital setting.” A New Orleans native with deep ties within his community, Dr. Finney has practiced in New Orleans since 1991. He attended Jesuit High School and LSU Medical School. He is a recreational athlete, primarily interested in jogging and golf. One of his four sons played football, so he knows how important it is for injured athletes to get back on the field. As a parent, he is aware of the anxiety that parents feel when their child is injured, while hoping for a quick recovery. Dr. Finney was the team physician for the New Orleans Saints from 1993-2009. He received the NFL Physician of the Year Award for 2005 for his work with the Saints after Hurricane Katrina, when the team

Dr. Timothy Finney Southern Orthopaedic Specialists

evacuated to San Antonio. “There is no better field of medicine than orthopaedics,” Dr. Finney says. “You want to treat patients who want to get back on the field, and when you get them back, it is very gratifying. With


older patients, many of them come into the office

active. When they suffer injuries that prevent them

using canes or walkers because their joints have

from exercising or playing sports, they can feel

deteriorated. Seeing those patients recovering from

devastated. They want to resume their daily routines

knee replacement surgery and returning to their

of exercising and walking, but their lives have been

previous level of activity without a walker or cane and

seriously impacted.

living a full life is extremely rewarding.”

A sports medicine orthopaedic surgeon, Dr. Finney is a partner in the Southern Orthopaedic

Southern Orthopaedic Specialties offers

Specialists physician group. “Most of the patients I

a variety of services to patients, not limited to

see have either a shoulder or knee injury,” he says.

but including sports medicine orthopedic injury

The majority of the shoulder injuries relate to rotator

treatment and total joint replacement and

cuff injuries or injuries to the labrum, a cartilage in

rehabilitation. The group also has specialists in

the shoulder that surrounds the socket; most of the

surgery of the spine, hand, foot and ankle.

knee problems involve anterior cruciate ligament (ACL) injuries and cartilage tears. Dr. Finney notes that there have been major advancements in rotator cuff and labrum surgery, as well as in cartilage regeneration and repair. These new procedures are most often done on an outpatient basis, and the patients return to function much more quickly than in the past.

Locations at 2731 Napoleon Ave. and 1615 Metairie Road, 504-897-6351.

IN the Spotlight


Whitney White Linen Night

“Whitney White Linen Night” packed the streets of New Orleans for another successful block party benefitting The Contemporary Arts Center New Orleans. This year, Whitney celebrated the community tradition’s 20th anniversary. Partygoers donned their white linen to enjoy cocktails, delectable cuisine, art gallery walk-throughs and music from the Kinfolk Brass Band. A misting tunnel on the 500 block of Julia Street allowed attendees to escape the Louisiana heat and cool off.

Send your submissions to

October-November 2014 145

IN the Spotlight Summer in the City

Fireflies lit up the Ogden Museum of Southern Art when debutantes Hailey Housey, Courtney Geary and Claire Zeringue were honored at “Summer in the City.” Enjoying the festivities along with their daughters were hosting parents Kathy and Daniel Housey, Wendy and Clay Geary, and Susie and Wayne Zeringue. After an hour of cocktails and passed hors d’oeuvres in the modern Stephen Goldring Hall, guests moved through the corridor, which was illuminated by flickering mason jar-lights and fireflies, to the historic Patrick F. Taylor Library for dinner and dancing. The summertime elegance-themed decor continued with daisies, white eyelet lanterns, stunning floral arrangements and firefly table decorations. “Firefly,” the evening’s specialty cocktail, was served in keepsake mason jars. This whimsical night was one to remember!


Inside New Orleans


INside Peek

photo: CAND RA GEORGE mycreativerea lity




at Emma’s Shoes and Accessories Grand

Square Root. 2. Trudy Hurley and Lori Murphy



1. Tom Fitzmorris and Chef Phillip Lopez at

ty.c RGE mycreativereali photo: CANDRA GEO

NDRA photo: CA





Opening in Metairie. 3. Margaret Bossier, Sissy Wood and Priscilla Morse. 4. Susan Bopp, Zoila Lalu and Lisa McKenzie. 5. St. Martin’s Episcopal School’s Athletic Director Blair Harrison, Head of School Merry Sorrells, Director of Development Lisa Davis and Head Football Coach Lester Ricard at the Greater New Orleans Quarterback Club luncheon. 6. Bob Rosamond, Lee Beckett and Jeff Gernon of Audubon Engineering at the christening of LLOG’s Delta House platform. 7. (Front) Peggy Rogers, Frank Rogers, William Myers; (Back) Emma Pierson and Ben Eble Jr. at Civil War Round Table of New Orleans meeting at Smilie’s Restaurant in Harahan. 8. Civil War Round Table Treasurer Richard Seba,


Alma Dunlap and Executive Director Charles Nunez. 9. Carl Asplund, Bert Donnes, Cristin Nunez Cortez and Dr. Herbert Marks. 6




Send your submissions to

October-November 2014 147

INside Peek






4 photo: KIM WELSH



8 5

1. The Ben Becnel family selling their Creole tomatoes at the French Market Creole


Tomato Fest. 2. Ripe n Ready Rally second line kicked off the 28th Annual Creole Tomato Festival. 3. Remi Ottelin, Mike Siegel, Aimee Siegel and Scott Ottelin having fun at the annual Livingston block party in Old Metairie. 4. Erin and Bruce Growden at the Come Fly Away With Yelp party at The National WWII Museum. 5. The Krewe of Cleopatra at About Face of New Orleans’ Sip and Shop. 6. Charles Allen, Scott Slatten and David Picou at the Fleur-de-Que Tulane pregame block party for the inaugural game at Yulman Stadium. 7. Bill Kearney, Manfred Sternberg and Bill LeCorgne at the Tulane DKE Alumni tent tailgating for the opening game. 8. Shelly Claxton and John Ellinghausen tailgating for the LSU Tigers. 9. Sisters Stephanie and Caroline Bossier are now sisters in Kappa Kappa Gamma at LSU. 10. New DZ pledges Megan Beard, Brooke Marcello and Kate 10

Rosamond. 11. Meredith Lester, Hannah Beiser, Olivia Illing and Amber Schmidt at LSU’s first home game of the season. 12. Swine Krewe team members Tim Lentz, Phil Claverie, Neal Meyer, Rick Murphy, Chip Bankston and Jeremy Loescher turn up the heat for a good cause at Tchefuncta Country Club. 12



Inside New Orleans

Invitations courtesy of BETTY HUNLEY DESIGNS (504) 895-2870

WE MAY NOT ALL BE NATURAL-BORN party planners, but everyone knows when they have been to a great party. When you think about what made the party great, the secret is often found in the details. Unleash your inner party planner with helpful thought starters and tips learned from years of experience in the “have a great party” business. Success is rarely an accident! Get yourself organized. Smartphones are great, but if you are a good ol’ fashioned “list person,” don’t feel guilty. A pad and a clipboard are a great way to keep organized and have your notes at your fingertips along with other papers and receipts you may want to store together. Who’s invited? We can’t invite whomever we like to every party we throw. That is an unfortunate buzz kill when it comes to party fabulous. Ideally, your guest list should be filled with people you want to spend time with. An eclectic group is always fun. It is more interesting when everyone there has a little something special to add to the flavor of the party. Set the tone for a must-attend fête. Invitations need to convey the who, what, where and when of your event, but that is not all! Make it a message they can’t ignore. It should be engaging, alluring and compelling. Whether it is sent casually over email or with a handwritten address and a stamp, make the receiver feel special and make them excited about attending. Is it Top Chef time? Keep it simple if you are preparing the meal yourself, unless you are a gourmet and that is what your guests will expect! Less can definitely be more in most cases. Choose dishes that can be prepared

Planning to

by Susan Zackin

Laissez Les Bon Temps Rouler! ahead of time, leaving only the simplest tasks like heating a dish or cooking pasta for the last minute. And, always have plenty of libations available. A “signature” drink is a fun way to keep the bar traffic moving and help you stick to a budget! No last-minute frenzy! Make sure that when the party starts, you are at it! Don’t run around frantically when your guests have arrived. They won’t relax and have fun until you do. That is what will make it memorable.

October-November 2014 149

Oom-pah-pah! by Poki Hampton

IT’S THAT TIME OF YEAR AGAIN—time to brush off your lederhosen and don your flower-crowns. Polka music wafts through the air as you watch the barman fill your stein to the top with that sweet amber liquid that announces the start of fall. It’s Oktoberfest, and folks in New Orleans have been celebrating this ancient Germany tradition for over a century. With well-known names like Fabacher, Schwegmann, Jahncke and Leidenheimer, it’s clear that German immigrants have played a large role in the establishment and development of this fair city. Celebrate your German heritage and get into the festive mood with a few of our favorite Oktoberfest recipes to serve to family and friends. You will be hearing an oom-pah-pah band before you know it.

Pumpkin Soup with Pancetta 2 T unsalted butter ½ lb pancetta, diced 2 T extra virgin olive oil 2 C diced yellow onions 1 leek, washed, sliced into rounds 3 lbs fresh pumpkin, peeled, seeded and cut into ½-inch dice 3 bay leaves ½ tsp sage ½ tsp thyme 8 C chicken broth Parsley to garnish Salt and pepper In large Dutch oven, melt butter with oil; add onions and leeks. Cook, stirring, until onion is translucent, about 8-10 minutes. Add pumpkin, salt and bay leaves. Cook until soft. Add

Cherry Strudel 8 oz cream cheese 1 C sugar 1 egg 1 tsp vanilla extract 16oz can cherry pie filling

chicken broth, sage and thyme. Stir. Bring to boil, then reduce heat and cook over medium heat for 25 minutes until pumpkin is soft and mixture is thickening. Discard the herbs and puree with immersion blender. In sauté

4 sheets phyllo pastry, thawed

pan, cook the pancetta until crispy;

1 stick unsalted butter, melted

drain. Serve soup with parsley and

1 C chopped pecans

pancetta garnish. Add salt and pepper to taste. Serves 8.

Line cookie sheet with parchment paper. Preheat oven to 375º. Cream cream cheese with mixer; add egg and half of sugar and vanilla. Put one sheet of phyllo on pan. Brush with melted butter. Sprinkle with 1/4 of sugar and 1/4 of pecans. Repeat three times with remaining phyllo, butter, pecans and sugar. Spoon cream cheese mixture onto long sides of phyllo two inches in from edge of phyllo. Spread the cherry pie filling in between the rows of cream cheese. Roll up the strudel tightly, tucking in the ends. Put seam side down. Brush with butter; dust with sugar. Bake until golden brown, about 20-30 minutes. Let cool at least 15 minutes, cut into slices and serve warm. Serves 6-8. 150

Inside New Orleans

Roasted Pork Loin with Apples and Raisins 1 boneless pork loin, about 3 lbs 1/3 C apple cider vinegar 2 T minced ginger 2 cloves garlic, minced 2 T extra virgin olive oil 2 T lemon juice 1/3 C thinly sliced yellow onions 2 C Granny Smith apples ½ C white wine ½ C golden raisins 2 T unsalted butter Salt and pepper to taste. Make a marinade by mixing together apple cider vinegar, garlic, ginger, lemon

German Potato Salad

juice, 1 T olive oil, salt and pepper. Put

2 lbs new potatoes, cooked in

loin into zip-top bag and pour marinade

boiling salted water.

Braised Red Cabbage 1 whole red cabbage, sliced ¼ inch thick

over pork. Marinate 45 minutes.

6 slices bacon

½ red onion, sliced

Preheat oven to 350º. Discard marinade.

1 medium yellow onion, chopped

2 Gala apples, cored and thinly sliced

Brown all sides of pork in 1 T olive oil

2 stalks celery, chopped

1 T butter

over medium-high heat in Dutch oven or

½ tsp sugar

½ C red wine vinegar

skillet. Spray roasting pan with non-stick

½ tsp cornstarch

½ C red wine

spray. Place pork onto prepared pan

½ C apple cider vinegar

½ tsp allspice

and cook for 30-40 minutes until meat

½ C water

3 T Steen’s cane syrup

thermometer registers 140º. Deglaze the

2 hard-boiled eggs, chopped

Salt and pepper

Dutch oven with white wine. Add onions,

Parsley, chopped

apples and raisins. Cook over medium

Melt butter in Dutch oven and add

heat until apples are soft and onions

Slice cooked potatoes into

cabbage, stirring to coat. Add onion

translucent. Salt and pepper to taste,

¼-inch pieces while still warm.

and apples. Cover and cook 15 minutes

add 2 T butter, stir until melted and keep

Cook bacon in skillet until crisp.

over medium-low heat until cabbage

warm. Remove loin from oven when done

Remove bacon, crumble. Add

is soft. Add red wine, red wine vinegar

and top with apple mixture. Slice thin and

onion and celery to skillet. Cook

and allspice. Stir until liquid is reduced

serve with apple mixture. Serves 4-6.

until tender, remove from skillet.

by half. Add the cane syrup and cook

Drain all but one tablespoon

5 more minutes, stirring. Add salt and

of bacon grease from skillet.

pepper to taste. Serves 8-10.

Add cider vinegar and water mixed with corn starch and sugar to skillet. Reduce by half until thickened. Add bacon, onion and celery mixture back to skillet. Pour mixture over potatoes and stir gently. Garnish with chopped hard-boiled eggs and parsley. Salt and pepper to taste. Serves 6-8. October-November 2014 151

At the Table

Fine Dining The Next Generation

Square Root. 152

REMIND ME TO ASSEMBLE a life list of my dozen most memorable restaurant dinners. I’d do it right now, but I urgently need to home in on just one such dinner, to make the point that avid diners stand on the cusp of a new era in the New Orleans restaurant experience. The dinner that suggested this to me (although not at the time) took place on October 12, 2005. Right—six weeks after Katrina, when the city was still a disaster area. A few days earlier, a man I knew only slightly asked me to join his family for dinner at Restaurant August. The day before, restaurants got the go-ahead to use city water again. Chef John Besh went back to china, silverware and linen napery that night. He also ditched the red beans-and-meatloaf menu he had been serving to police, firefighters and the few returned customers and went back to fresh fish, crabmeat and foie gras. To say that August was in an ecstatic state would be an understatement. The crowd (and there was one) hugged one another whether they were acquainted or not, while drinking their second or third cocktails or bottles of Champagne and waiting for service from the skeleton staff. (That was the only

Inside New Orleans

kind staff available just yet.) The reason for the celebration was clear: we all knew somehow that the New Orleans life as we knew it would return. In fact, it was already here! The following Monday, I heard a new phrase to describe the local restaurant scene. “Katrina Casual” didn’t need to be explained. The new service and dress standard would soon be adopted almost universally by both restaurants and their customers. It had the sound of being temporary, a reasonable accommodation we would put up with until everything got back to normal. But nine years later, Katrina Casual shows no sign of reversing. That’s certainly true of dress codes. Only one restaurant (Galatoire’s, of course) managed to continue its longtime jacket-after-dark dress code. Everywhere else, you dine with people in jeans, golf shirts and baseball caps. Even in restaurants like Commander’s Palace and Antoine’s—and Restaurant August. If you asked a restaurateur about this, he would shrug his shoulders and ask, “What can we do? We can’t turn away all those customers who find themselves with minimal wardrobes.” This line was


by Tom Fitzmorris

already well rehearsed. Dress codes were much eroded before the storm. Katrina only ratified the new look. But the departure of dress codes was the least of the problems affecting fine-dining restaurants. Katrina Casual forced them to lower their culinary and service aims. If their customers didn’t want to dress up, sit still for a two-hour dinner or pay the price that comes with the niceties, why should the restaurant owners invest in them? Formality of all kinds came to an end. Food became simpler, then much simpler still. Not just the style of cooking, but the ingredients and presentations. Tableside service was already long gone. (Bananas Foster is the sole survivor.) Careful arrangements and stacks of food gave way to intentional randomness, with ingredients scattered on plates as if they had been thrown there. Then things got serious. Tablecloths disappeared. Silverware came wrapped in napkins. Bread and butter, flowers, and even water went away in many restaurants. The city’s most talked-about eateries—many fronted by chefs of great skill—were serving hamburgers, pizza, hot dogs and barbecue. Worst of all, most new restaurants seem to have been built to be as noisy as possible—the better to shoo the evening’s first herd of diners out to let another herd in. Hardly anybody was opening gourmet bistros anymore, let alone major restaurants for a big evening out. Our prized culinary culture was a Katrina Casualty. If that were the end of the story, I wouldn’t have bothered to write it. But lately, this streetcar seems to have reached Canal Street and is headed back uptown. During 2013 in particular, more major new restaurants opened in the French Quarter than anyone could remember. Some—maybe even most— still adopted the easygoing style. This was encouraged by the current cocktail madness, but even in that arena there is a new sense of sophistication. Among the newcomers are classically fine dining rooms, disciplined service routines and more exacting cookery. One can dress up, go out, linger over beautiful and delectable great food and wine, and spend a few more dollars than usual. (A good idea, because it motivates you to go out and make even more money so you can do it all over again.) The advance party for this return to civilization was Le Foret. Launched by a devoted gourmet with

enough money to invest in a fine facility, it started with a major renovation of its 1830s building, then added a distinguished wine cellar, a French master chef and—most important—one of the best dining room professionals in the business, Danny Millan. (You haven’t heard of him because front-of-the-house suits were demoted when the chefs became the stars of restaurants. Danny has since opened his own restaurant—Cava, in Lakeview.) Le Foret reminded me of the grand hotel restaurants that popped up right before the World’s Fair in the early 1980s. Danny and company were going for the Big Impression, but in 2010 they were swimming against the current. Now they seem to have found a good number of regular customers—perhaps by toning down the menu a bit from that of its opening days. It’s particularly strong in the crabmeat department. The chef goes down to Lafitte a few times a week to pick up jumbo lump and soft-shells from Mr. Higgins, who is to crabmeat what P&J is to oysters. Le Foret keeps a subtle profile. That is not the case at Restaurant R’evolution, the collaboration of chefs John Folse and Rick Tramonto with the Royal Sonesta Hotel. They hold nothing back in the creation of R’evolution. It’s ready to serve almost any kind of repast in a grand way. Or a casual way—that option is not closed. Interestingly, the best-arrayed customers in the place may be the Millennials mixing it up in the lounge and dining from its extensive bar menu. The main dining room is a glorious space with an unambiguous Louisiana style. It’s hard to imagine how it could have been made more handsome. Also auspicious is the chef’s table, a long accommodation for about a dozen people who will have large parts of their dinner prepared right before them. R’evolution’s initial food offerings read as if menus of several restaurants were stapled together. Folse’s Creole-Cajun and seafood dishes dominate, but Tramonto’s Italian flavors are also here. Beyond that is a comprehensive steak list, with almost every familiar cut available in dry-aged USDA Prime beef. The steaks are probably the most popular part of the menu, but a lot of much more exotic food shows up. The caviar selection is particularly distinguished. It’s been a long time since so many varieties of fish roes were served in one place—let alone on a handcrafted, miniature crystal staircase. Perhaps to >> October-November 2014 153

Crab-stuffed Frog Legs Niçoise from Restaurant R’evolution. 154

start some talk, the upper caviar options sell in the hundreds of dollars. Ready to match that kind of spending is a large, well-selected wine collection. Folse and Tramonto whittled the menu down after a year, making it more navigable while losing a few of the best dishes. Remaining were dishes like “Death by Gumbo”—an overstatement that nevertheless gets a lot of attention. If the place has a weak spot, I’d say it’s in the seafood department—of all places! Otherwise, the place seems to be working. Its grandiosity is the main attraction. Even with lofty prices, R’evolution is always busy. That such a restaurant could be a hit gives credence to the idea that first-class dining venues are coming back. R’evolution showed what was possible in the realm of fine dining in New Orleans. It proved to be more than anyone thought. It’s probably not a coincidence that a number of elegant eateries followed it. A restaurant doesn’t have to be big to belong in the upper reaches of food and service. The most interesting new bistro is the resurrection of Marti’s. Marti Shambra created the hippest restaurant in

Inside New Orleans

town when it opened on the corner of Rampart and Dumaine in 1972. Marti’s kept that reputation for more than two decades, until Marti passed away. Peristyle—an even better and glitzier eatery than Marti’s—attached its own bright glow to the location. Owner Patrick Singley—you know him from Gautreau’s—revived Marti’s legacy. He opened with a menu that would be what I’d expect to find if Marti were still here. The kitchen isn’t entirely bound by tradition. Foie gras, tuna tartare, bucatini pasta (the kind with the littlest hole through it) with a ragout of rabbit, and a great crab soup (very different from the creamy corn and crab standard), an insalata caprese with house-made mozzarella—all more than satisfying. Entrees: Gulf fish amandine, seafood Provençale (almost a bouillabaisse), pan roasted chicken, and a first-rate filet. Nothing needs an explanation or an origins story to interest the diner. All executed to look as good on the plate as they taste. Not all white-tablecloth fine-dining revivals come from new restaurants. The most surprising leap forward was that of Tujague’s. After 157 years (that’s second only to Antoine’s in longevity), Tujague’s went through an ordeal that threatened its existence. It emerged with a generational change in management; a new, brighter look; and a fantastically overdue rethinking of the menu. Tujague’s still serves the five-course dinner that dates back to its earliest days. That’s strictly for reminiscing now. The new menu more closely resembles those of the Uptown gourmet bistros. It begins with brilliant crabmeat-and-mushroom gnocchi; moves to fresh seafood and top-notch chops of lamb, veal and beef; and finishes with pretty desserts. Tujague’s was never a fancy restaurant. Its dining room is much smaller than those of other venerable French-Creole eateries. It always had a unique personality, one that changed over the years, but never as much as it has lately. It takes only one meal there to believe that a new era has started—at least for this venerable French Market landmark. More disturbing was the closing earlier this year of Stella. That restaurant shared with August and Commander’s Palace the most credible claim to being the finest of the fine-dining restaurants here. When it closed, a lot of people started wondering whether this was perhaps the death knell for the grand gourmet thing.

But another story that came out around the same time clearly contradicts that. The rebirth of Brennan’s on Royal Street will probably cost its owners eight figures. Their renovation of the old building is deep and all-encompassing. This clearly is no casual restaurant, but a modernized version of the beautiful, delicious dining palace that made Brennan’s the most profitable restaurant in the world in its heyday. The death of the big-deal New Orleans restaurant is exaggerated. They will remain, but with changes. The big French Quarter grand dame restaurants will find themselves hosting more private parties and fewer à la carte guests. (Why do you think Galatoire’s bought the building next door? Not primarily to open a steakhouse, that’s for sure.) What’s coming will make everything above seem like minor variations on tradition. A new kind of restaurant plans to cook and serve in ways never before attempted. The local prototype is already open for you to sample the tastes of the future. Square Root is a spinoff from Chef Philip Lopez’s Root. Root is a big success in the Warehouse District, especially among younger diners. Square Root distilled the best ideas of Root into a concentrated evening of food for a small nightly number of adventuresome diners for $150 to $200 for a dinner of eight to 15 courses. At Square Root, you sit on a stool at a triangular stainlesssteel counter, with all 15 of the day’s other customers. Inside the triangle are the working chefs, turning out their day’s dishes using techniques and equipment you are very unlikely to try in your own kitchen. A lot of this is borrowed from the molecular cuisine movement in Europe, but you will know that you are in New Orleans. My antennae were tuned to the gimmick frequency the first night I dined at Square Root. I wasn’t surprised to find a good deal of outer-space cookery. But I didn’t expect to be so distracted by the flavors and aromas. The eating was so wonderful that the mind-game part of it receded into the atmosphere. It had substance and style in equally large parts, and was so enthralling that my friends and I ran out of words to appraise it. It’s unlikely that meals priced in the hundreds will become the dominant style in the 2020s. But remember these words of mine when you find yourself eating often in evolved versions of this idea—expanded versions of your kitchen counter with a visit with the chef while he cooks amazing food being part of the meal. We won’t see the widespread return of dress codes or white tablecloths again, except in the diminishing number of restaurants serving Baby Boom fossils like me. But I’m pretty sure that the Age Of Hamburgers And Noise will begin to fade soon. Can’t happen soon enough for me.

INside Dining New Orleans is home to more great restauruants than we could hope to list here. For a comprehensive listing of restaurants in the New Orleans metro area, please refer to Tom Fizmorris’ In this guide, you will find some of the best bets around town. Tom’s fleur de lis ratings are shown. BYWATER AND DOWNTOWN Café Dauphine aaa Creole Homestyle, 5229 Dauphine St., 504-309-6391 Elizabeth’s aaa Creole Homestyle, 601 Gallier St., 504-944-9272 Mariza aaa American Gourmet, 2900 Chartres St., 504-598-5700 Maurepas Foods aaa American Gourmet, 3200 Burgundy St., 504-267-0072 The Joint aaa Barbecue, 701 Mazant St., 504-949-3232

Kingfish, a casual French Quarter restaurant, salutes the Huey P. Long era. The Kingfish menu embodies new Louisiana cuisine brought to fruition by renowned Chef Greg Sonnier, whose trademark style is evident in the multilayers of flavor he presents in every dish. Cornmeal waffle pirogue sits atop a sweet potato puree adorned with New Orleans-style BBQ shrimp. 337 Chartres St., 598-5005, Leonidas St., 504-861-9600 Mikimoto aaaa Japanese, 3301 S. Carrollton Ave., 504-488-1881 Mona’s Café aa Middle Eastern,

CARROLLTON, RIVERBEND AND BROADMOOR Babylon Café aaa Middle Eastern, 7724 Maple St., 504-314-0010 Barcelona Tapas aaa Spanish, 720 Dublin St., 504-861-9696 Basil Leaf aaa Thai, 1438 S. Carrollton Ave., 504-862-9001 Boucherie aaaa Southern Barbecue, 1506 S. Carrollton Ave., 504-862-5514 Brigtsen’s aaaa Contemporary Creole, 723 Dante St., 504-861-7610 Café Niño aaa Pizza, 1510 S. Carrollton Ave., 504-865-9200 Chiba aaa Japanese, 8312 Oak St., 504-826-9119 Ciro’s Cote Sud aaa French, 7918 Maple St., 504-866-9551 Cooter Brown’s Tavern aaa

1120 S. Carrollton Ave., 504861-8174 Panchita’s aaa Central American, 1434 S. Carrollton Ave., 504281-4127 Pupuseria La Macarena aaa Central American, 8120 Hampson St., 504-862-5252 Pyramids Café aa Middle Eastern, 3149 Calhoun St., 504-861-9602 Riccobono’s Panola Street Café aa Breakfast, 7801 Panola St., 504-314-1810 Sara’s aaa Pan-Asian, 724 Dublin St., 504-861-0565 Squeal Barbecue aa Barbecue, 8400 Oak St., 504-302-7370 Vincent’s aaaa Italian, 7839 St. Charles Ave., 504-866-9313 Ye Olde College Inn aaa

Sandwiches, 509 S. Carrollton

Neighborhood Café, 3016 S.

Ave., 504-866-9104

Carrollton Ave., 504-866-3683

Cowbell aa Hamburgers, 1200 Eagle St., 504-866-4222 Dante’s Kitchen aaaa Eclectic, 736 Dante St., 504-861-3121 Hana aaa Japanese, 8116 Hampson, 504-865-1634 Jacques-Imo’s aaa Cajun, 8324 Oak St., 504-861-0886 Lebanon’s Café aaa Middle Eastern, 1500 S. Carrollton Ave., 504-862-6200 Louisiana Pizza Kitchen aaa Pizza, 615 S. Carrollton Ave., 504-866-5900 Maple Street Café aaa Creole Italian, 7623 Maple St., 504-314-9003 Mat & Naddie’s aaaa Eclectic, 937

CENTRAL BUSINESS DISTRICT Bon Ton Café aaa Cajun, 401 Magazine St., 504-524-3386 Borgne aaa Seafood, 601 Loyola Ave. (Hyatt Regency Hotel), 504613-3860 Café Adelaide aaaa Contemporary Creole, 300 Poydras St., 504595-3305 Capdeville aaa Neighborhood Café, 520 Capdeville St., 504-371-5915 Chophouse aaa Steak, 322 Magazine St., 504-522-7902 Desi Vega’s aaaa Steak, 628 St. Charles Ave., 504-523-7600 Domenica aaaa Italian, 123


October-November 2014 155













Baronne St. (Roosevelt Hotel),

St. Philip St., 504-529-8811


Italian Barrel aaaa Italian, 430

Drago’s aaaa Seafood, 2 Poydras

Barracks St., 504-569-0198

St., 504-584-3911

Jager Haus aaa German, 833

Herbsaint aaaa Creole French, 701 St. Charles Ave., 504-524-4114

Johnny’s Po-Boys aaa Sandwiches, 511 St. Louis St.,

Poydras St., 504-561-8914 Camp St., 504-553-6738 Liborio aaa Cuban, 321 Magazine St., 504-581-9680 Lucky Rooster aaa Pan-Asian, 515 Baronne St., 504-529-5825 Lüke aaa French, 333 St. Charles Ave., 504-378-2840 MiLa aaaa Eclectic, 817 Common St., 504-412-2580 Morton’s The Steakhouse aaa Steak, 365 Canal St. (Canal Place Mall), 504-566-0221 Mother’s aaa Sandwiches, 401 Poydras St., 504-523-9656 Restaurant August aaaaa Eclectic, 301 Tchoupitoulas St., 504-299-9777 Ruby Slipper Café aaa Breakfast, Neighborhood Café, 200 Magazine St., 504-525-9355 Ruth’s Chris Steak House aaa Steak, 525 Fulton St., 504-587-7099 Windsor Court Grill Room aaa American, 300 Gravier St., 504522-1994

504-524-8129 Enjoy an authentic Louisiana

K-Paul’s Louisiana Kitchen aaaa

Pizza Kitchen experience in

Cajun, 416 Chartres St., 504-

the French Quarter; all meat and poultry are organic and free-range. Louisiana Pizza Kitchen has won the Wine Spectator Award of Excellence three years in a row. Sip casually in your jeans while tasting Creole and Italian dining. 95

CHALMETTE Neighborhood Café, 808 E. Judge Perez Dr., 504-271-2009 MeMe’s Bar & Grille aaa Neighborhood Café, 712 W. Judge Perez Dr., 504-644-4992 ESPLANADE RIDGE AND GENTILLY Liuzza’s By The Track aaa Neighborhood Café, 1518 N. Lopez St., 504-218-7888 Lola’s aaa Spanish, 3312 Esplanade Ave., 504-488-6946 Sammy’s Food Service aaa Neighborhood Café, 3000 Elysian Fields Ave., 504-947-0675 Santa Fe aaa Mexican, 3201 Esplanade Ave., 504-948-0077 FRENCH QUARTER Acme Oyster House aaa Seafood, 724 Iberville St., 504-522-5973 Antoine’s aaaa Creole French, 713 St. Louis St., 504-581-4422 Arnaud’s aaaa Creole French, 813 Bienville St., 504-523-5433 Bayona aaaa Eclectic, 430 Dauphine St., 504-525-4455


Inside New Orleans

524-7394 Kingfish aaaa Cajun, 337 Chartres St., 504-598-5005 Louisiana Bistro aaa Contemporary Creole, 337 Dauphine St., 504-525-3335 Louisiana Pizza Kitchen aaa

French Market Place, 522-9500,

Pizza, 95 French Market Place,


Bennachin aaa African, 1212 Royal St., 504-522-1230 Bombay Club aaa Contemporary Creole, 830 Conti St., 504-5860972 Bourbon House aaa Seafood, 144 Bourbon St., 504-522-0111 Broussard’s aaaa Creole French, 819 Conti St., 504-581-3866 Café Amelie aaa Contemporary Creole, 912 Royal St., 504-412-8965 Café Giovanni aaaa Creole Italian, 117 Decatur St., 504-529-2154 Coffee Pot aaa Creole, 714 St. Peter St., 504-524-3500

Armond’s Eatery aaa

625 Chartres St., 504-265-8123 Tujague’s aaa Creole, 823 Decatur St., 504-525-8676

Conti St., 504-267-5642

Horinoya aaa Japanese, 920 Le Foret aaaaa French, 129

Sylvain aaa American Gourmet,

Court of Two Sisters aaa Creole French, 613 Royal St., 504-522-7273 Crescent City Brewhouse aaa Pub Food, 527 Decatur St., 504522-0571 Criollo aaa Creole French, 214 Royal St., 504-523-3341 Deanie’s Seafood Seafood, 841 Iberville St., 504-581-1316 Dickie Brennan’s Steakhouse aaa Steak, 716 Iberville St., 504-522-2467 Eat aaa Neighborhood Café, 900 Dumaine St., 504-522-7222 El Gato Negro aaa Mexican, 81 French Market Place, 504-525-9752 Frank’s aaa Creole Italian, 933 Decatur St., 504-525-1602 Galatoire’s aaaa Creole French, 209 Bourbon St., 504-525-2021 Galatoire’s 33 Bar & Steak aaa Steak, 215 Bourbon St., 504335-3932 Galvez aaaa Spanish, 914 N. Peters St., 504-595-3400 Gumbo Shop aaa Creole, 630 St. Peter St., 504-525-1486 GW Fins aaaa Seafood, 808 Bienville St., 504-581-3467 Irene’s Cuisine aaaa Italian, 539

Maximo’s Italian Grill aaaa Italian, 1117 Decatur St., 504-586-8883 Meauxbar aaaa French, 942 N. Rampart St., 504-569-9979 Mr. B’s Bistro aaaa Contemporary Creole, 201 Royal St., 504-523-2078 Muriel’s aaaa Contemporary Creole, 801 Chartres St., 504568-1885 Napoleon House aa Sandwiches, 500 Chartres St., 504-524-9752 New Orleans Hamburger & Seafood Co. aa Sandwiches, 541 Decatur St., 504-309-7902 Nola aaaa Contemporary Creole, 534 St. Louis St., 504-522-6652 Ole Saint Southern Coastal, 132 Royal St., 504-309-4797 Olivier’s Creole Restaurant aaa Creole, 204 Decatur St., 504-

GARDEN DISTRICT Commander’s Palace aaaaa Contemporary Creole, 1403 Washington Ave., 504-899-8221 Coquette aaaa Creole French, 2800 Magazine St., 504-265-0421 Delmonico aaaa Contemporary Creole, 1300 St. Charles Ave., 504-525-4937 Irish House aaa Specialty, 1432 St. Charles Ave., 504-595-6755 Juan’s Flying Burrito aaa Mexican, 2018 Magazine St., 504-569-0000 Jung’s Golden Dragon aaa Chinese, 3009 Magazine St., 504891-8280 Mayas aaa Central American, 2027 Magazine St., 504-309-3401 Miyako aaa Japanese, 1403 St. Charles Ave., 504-410-9997 Mr. John’s Steakhouse aaaa Steak, 2111 St. Charles Ave., 504-679-7697 Sake Café aaa Japanese, 2830 Magazine St., 504-894-0033 Slice aaa Pizza, 1513 St. Charles Ave., 504-525-7437 Stein’s Deli aaa Deli, 2207 Magazine St., 504-527-0771 Sushi Brothers aaa Japanese, 1612 St. Charles Ave., 504-581-4449 Tracey’s aaa Sandwiches, 2604 Magazine St., 504-897-5413 Zea aaa American, 1525 St. Charles Ave., 504-520-8100

525-7734 Orleans Grapevine aaa Contemporary Creole, 720 Orleans Ave., 504-523-1930 Palace Café aaa Contemporary Creole, 605 Canal St., 504-523-1661 Pelican Club aaaaa Contemporary Creole, 312 Exchange Place, 504-523-1504 Port of Call aaa Hamburgers, 838 Esplanade Ave., 504-523-0120 R’evolution aaaa Creole French, 777 Bienville (in the Royal Sonesta Hotel), 504-553-2277 Red Fish Grill aaa Seafood, 115

KENNER Brick Oven Café aa Italian, 2805 Williams Blvd., 504-466-2097 Harbor Seafood aaa Seafood, 3203 Williams Blvd., 504-443-6454 Mr. Ed’s aaa Neighborhood Café, 910 W. Esplanade Ave., 504463-3030 Ristorante Da Piero aaa Italian, 401 Williams Blvd., 504-469-8585 Sake Café aa Japanese, 817 W. Esplanade Ave., 504-468-8829 Zea aaa American, 1325 West Esplanade Ave., 504-468-7733

Bourbon St., 504-598-1200 Rib Room aaa American, 621 St. Louis St., 504-529-7045 Royal House aaa Seafood, 441 Royal St., 504-528-2601 SoBou aaa Contemporary Creole, 310 Chartres St., 504-552-4095 Stanley aa Breakfast, 547 St. Ann St., 504-587-0093

LAKEVIEW Café Navarre aa Sandwiches, 800 Navarre Ave., 504-483-8828 El Gato Negro aaa Mexican, 300 Harrison Ave., 504-488-0107 Lakeview Harbor aaa Hamburgers, 911 Harrison Ave., 504-486-4887













Mondo aaa Eclectic, 900 Harrison Ave., 504-224-2633 Munch Factory aaa Contemporary Creole, 6325 Elysian Fields Ave., 504-324-5372 Ralph’s On The Park aaaa Contemporary Creole, 900 City Park Ave., 504-488-1000 Steak Knife aaa Contemporary Creole, 888 Harrison Ave., 504488-8981 Tony Angello’s aaa Creole Italian, 6262 Fleur de Lis Dr., 504-488-0888 MARIGNY Adolfo’s aa Italian, 611 Frenchmen St., 504-948-3800 Feelings aaa Creole French, 2600 Chartres St., 504-945-2222 Mona’s Café,**, Middle Eastern, 504 Frenchmen St., 504-949-4115 Praline Connection aa Creole, 542 Frenchmen St., 504-943-3934 Ruby Slipper Café aaa Breakfast, Neighborhood Café, 2001 Burgundy St., 504-525-9355 Snug Harbor aaa American, 626 Frenchmen St., 504-949-0696 Sukho Thai aaa Thai, 1913 Royal St., 504-948-9309 Wasabi aaa Japanese, 900 Frenchmen St., 504-943-9433

The Blue Crab Restaurant & Oyster Bar overlooks Lake Pontchartrain and serves up a good-ol’-days experience. All meals are fresh and prepared to order. Start with oyster shooters or jalapeño hush puppies and finish with bananas foster bread pudding or a key lime parfait. Listen to live music while you dine Oct. 10, 17 and 24. 7900 Lakeshore Drive, 284-2898, 504-833-2722 Creole Grille aaa Creole, 5241 Veterans Memorial Blvd., 504889-7992 Cypress aaa Contemporary Creole, 4426 Transcontinental Blvd., 504885-6885 Drago’s aaaa Seafood, 3232 N. Arnoult Rd., 504-888-9254 Fausto’s aaa Creole Italian, 530 Veterans Blvd., 504-833-7121 Fury’s aaa Seafood, 724 Martin

METAIRIE Acme Oyster House aaa Seafood, 3000 Veterans Blvd., 504-309-4056 Acropolis Cuisine aaa Greek, 3841 Veterans Blvd., 504-888-9046 Andrea’s aa Italian, 3100 19th St., 504-834-8583 Andy’s Bistro aaa American, 3322 N. Turnbull Dr., 504-455-7363 Austin’s aaaa Creole, 5101 West Esplanade Ave., 504-888-5533 Byblos Market aa Middle Eastern, 2020 Veterans Blvd., 504-837-9777 Café East aaa Pan-Asian, 4628 Rye St., 504-888-0078 Café Equator aaa Thai, 2920 Severn Ave., 504-888-4772 Carreta’s Grill a Mexican, 2320 Veterans Blvd., 504-837-6696; 1821 Hickory Ave., Harahan, 504305-4833 Casa Garcia aaa Mexican, 8814 Veterans Blvd., 504-464-0354 Casablanca aaa Mediterranean, 3030 Severn Ave., 504-888-2209 China Rose aaa Chinese, 3501 N. Arnoult St., 504-887-3295 Come Back Inn aa Neighborhood Café, 8016 W. Metairie Ave., 504467-9316 Crabby Jack’s aaa Sandwiches, 428 Jefferson Hwy., Jefferson,

Behrman Ave., 504-834-5646 Giorlando’s aaa Neighborhood Café, 741 Bonnabel Blvd., 504835-8593 Heritage Grill Contemporary Creole, 111 Veterans Blvd., 504-934-4900 Hillbilly Barbecue aaa Barbecue, 2317 Hickory Ave., River Ridge, 504-738-1508 Impastato’s aaaa Creole Italian, 3400 16th St., 504-455-1545 Korea House aaa Korean, 3547 18th St., 504-888-0654 Kosher Cajun Deli aa Deli, 3519 Severn Ave., 504-888-2010 Little Tokyo aaa Japanese, 2300 N. Causeway Blvd., 504-831-6788 Martin Wine Cellar Deli aaa Deli, 714 Elmeer Ave., 504-896-7350 Mellow Mushroom aa Pizza, 30 craft beers on tap, 3131 Veterans Memorial Blvd., 504-644-4155 Mr. Ed’s aaa Neighborhood Café, 1001 Live Oak St., 504-838-0022 Mr. Ed’s Oyster Bar & Fish House aaa Seafood, 3117 21St. Street, 504-833-6310 Mr. Gyros aa Greek, 3363 Severn Ave., 504-833-9228 New Orleans Hamburger & Seafood Co. aa Sandwiches, 1005 S. Clearview Pkwy., Elmwood, 504-


October-November 2014 157













734-1122; 817 Veterans Blvd.,

Crescent City Steak House aaa

504-837-8580; 6920 Veterans

Steak, 1001 N. Broad St., 504-

Contemporary Creole, 71518

Blvd., 504-455-1272


Chestnut St., Covington, 985-

Parran’s Po-Boys aaa Sandwiches, 3939 Veterans Blvd., 504-885-3416 Peppermill aaa Creole Italian, 3524 Severn Ave., 504-455-2266 Pho Orchid aaa Vietnamese, 3117 Houma Blvd., 504-457-4188 Phoenicia aaa Middle Eastern, 4201 Veterans Blvd., 504-889-9950 Ristorante Filippo aaa Creole Italian, 1917 Ridgelake Dr., 504835-4008 RocketFire Pizza Co. aaa Pizza, 612 Veterans Memorial Blvd., 504-828-8161 Royal China aaa Chinese, 600 Veterans Blvd., 504-831-9633 Ruth’s Chris Steak House aaaa Steak, 3633 Veterans Blvd., 504888-3600 Sake Café aa Japanese, 1130 S. Clearview Pkwy., Elmwood, 504733-8879, 4201 Veterans Blvd., 504-779-7253 Sammy’s Po-Boys aaa Sandwiches, 901 Veterans Blvd., 504-835-0916 Sandro’s Trattoria aaa Creole Italian, 6601 Veterans Blvd., 504888-7784 Shogun aaaa Japanese, 2325 Veterans Blvd., 504-833-7477 Shortstop’s aa Sandwiches, 119 Transcontinental Dr., 504-885-4572 Siamese aaa Thai, 6601 Veterans Blvd. #29, 504-454-8752 Taqueria Corona aaa Mexican, 3535 Severn Ave., 504-885-5088 Tessie’s Place aa Neighborhood Café, 116 N. Woodlawn Dr., 504835-8377 That’s Amore aa Pizza, 4441 West

Crescent Pie & Sausage Company aaa Neighborhood Café, 4408 Banks St., 504-482-6264 Dooky Chase aaa Creole, 2301 Orleans Ave., 504-821-0600 Doson’s Noodle House aaa

Chastant St., 504-885-2984 Zea aaa American, 4450 Veterans Blvd. (Clearview Mall), 504780-9090; 1655 Hickory Ave., Harahan, 504-738-0799

Angelo Brocato aaa Dessert and Coffee, 214 N. Carrollton Ave., 504-486-1465

Café Minh aaaa Vietnamese, 4139 Canal St., 504-482-6266 Cafe NOMA Contemporary Creole, 1 Collins Diboll Circle, 504-482-1264 Canal Street Bistro aaa Mexican, 3903 Canal St., 504-482-1225


Inside New Orleans

Dr., Mandeville, 504-727-1532 Liz’s Where Y’At Diner aaa Diner, 2500 Florida St., Mandeville, 985626-8477

Sandwiches, 4700 LA 22,

Lola aaa Contemporary Creole, Sandwiches, 517 N. New

550 Gause Blvd., Slidell, 985-

Hampshire St., Covington, 985-

Ave., 504-309-7283


Five Happiness aaa Chinese, 3605 S. Carrollton Ave., 504-482-3935 Juan’s Flying Burrito aaa Mexican, 4724 S. Carrollton Ave., 504486-9950 Katie’s aaa Neighborhood Café, 3701 Iberville St., 504-488-6582 Little Tokyo aaa Japanese, 310 N. Carrollton Ave., 504-485-5658 Liuzza’s aaa Neighborhood Café, 3636 Bienville St., 504-482-9120 Mandina’s aaa Italian, Seafood, 3800 Canal St., 504-482-9179 Mona’s Café aa Middle Eastern, 3901 Banks St., 504-482-7743 Parkway Poor Boys aaa

Bosco’s aaa Creole Italian, 141 TerraBella Blvd., Covington, 985612-7250, 2040 La Hwy 59, Mandeville, 985-624-5066 Café Lynn aaaa Contemporary Creole, 3051 East Causeway Approach, Mandeville, 985-624-9007 Camellia Café aaa Neighborhood Café, 69455 LA 59, Abita Springs, 985-809-6313; 525 190 Hwy. W., Slidell, 985-649-6211 Carreta’s Grill a Mexican, 1340 Lindberg Dr., Slidell, 985-8470020; 70380 LA Hwy. 21, Covington, 985-871-6674 The Chimes aaa Cajun, 19130

Sandwiches, 538 Hagan Ave.,

W. Front St., Covington, 985-



Redemption aaaa Contemporary Creole, 3835 Iberville St., 504309-3570

Christopher’s On Carey aaaa Contemporary Creole, 2228 Carey St., Slidell, 985-641-4501

Ruby Slipper Café aaa Breakfast,

Dakota aaaa Contemporary

Neighborhood Café, 139 S.

Creole, 629 N. US 190,

Cortez St., 504-309-5531 Rue 127 aaaa Contemporary

Covington, 985-892-3712 DiCristina’s aaa Italian, 810 N.

Creole, 127 N. Carrollton Ave.,

Columbia St., Covington, 985-



Toups’ Meatery aaa Cajun, 845 N. Carrollton Ave., 504-252-4999 Venezia aaa Italian, 134 N. Carrollton Ave., 504-488-7991 Willie Mae’s Scotch House aaa Chicken, 2401 St. Ann St., 504822-9503

DiMartino’s aaa Italian, 700 S. Tyler St., Covington, 985-276-6460 Gallagher’s Grill aaaa Contemporary Creole, 509 S. Tyler St., Covington, 985-892-9992 George’s aaa Mexican, 1461 N. Causeway Blvd., Mandeville, 985626-4342

NEW ORLEANS EAST Ba Mien aaa Vietnamese, 13235 Chef Menteur Hwy., 504-255-0500 Banh Mi Sao Mai aaa Vietnamese, 14321 Chef Menteur Hwy., 504254-3977 14207 Chef Menteur Hwy., 504254-0296 Walker’s BBQ aaa Barbecue, 10828 Hayne Blvd., 504-241-8227

Café Degas aaa French, 3127 Esplanade Ave., 504-945-5635

Ave., Covington, 504-892-2373 Bear’s Grill & Spirits aaa

Mandeville, 985-626-3006 Little Tokyo aaa Japanese, 590 Asbury

Mandeville, 985-674-9090;

Dong Phuong aaa Vietnamese, MID-CITY

809-7669 Bear’s aa Sandwiches, 128 W. 21St.

Creole, 2025 Lakeshore Dr.,

Vietnamese, 135 N. Carrollton

Metairie Ave., 504-454-5885 Vincent’s aaaa Creole Italian, 4411

Annadele Plantation aaaa

Gio’s Villa Vancheri aaa Italian, 2890 E. Causeway Approach, Mandeville, 985-624-2597 Jacmel Inn Contemporary Creole, 903 E Morris Ave., Hammond, 985-542-0043 Kazoku Sushi aaa Japanese, 1680 LA Hwy 59, Mandeville, 985-6268118 Keith Young’s Steak House aaaa Steak, 165 LA 21, Madisonville, 985-845-9940

NORTHSHORE Abita Barbecue aa Barbecue,

La Carreta aaa Mexican, 812 Hyw 190, Covington, 985-400-5202;

69399 LA Hwy 59, Abita Springs,

1200 W. Causeway Approach,


Mandeville, 985-624-2990

Acme Oyster House aaa Seafood, 1202 US 190, Covington, 985246-6155

La Provence aaaa French, 25020 US 190, Lacombe, 985-626-7662 Lakehouse aaa Contemporary

892-4992 Mandina’s aaa Italian, Seafood, 4240 La 22, Mandeville, 985674-9883 Mattina Bella aaa Breakfast, 421 E. Gibson St., Covington, 985892-0708 Megumi aaa Japanese, 4700 Hwy 22, Mandeville, 985-845-1644 Mellow Mushroom aa Pizza, 30 craft beers on tap, 1645 N. Hwy. 190, Covington, 985-327-5407 Mi Casa aa Mexican, 109 Crestwood Blvd., Covington, 985892-8969 Michael’s aaaa Creole French, 4820 Pontchartrain Dr., Slidell, 985-649-8055 N’Tini’s aaa Creole, 2891 US 190, Mandeville, 985-626-5566 Nathan’s aaaa Contemporary Creole, 36440 Old Bayou Liberty Rd., Slidell, 985-643-0443 Neely’s Pizza aa Pizza, 196 Audubon Dr., Slidell, 985-641-2443 New Orleans Food & Spirits aaa Seafood, 208 Lee Lane, Covington, 985-875-0432 New Orleans Hamburger & Seafood Co. aa Sandwiches, 3900 LA 22, Mandeville, 985624-8035 Nuvolari’s aaaa Creole Italian, 246 Girod St., Mandeville, 985626-5619 Oxlot 9 Contemporary, 488 E Boston St., Covington, 985-400-5663 Pardo’s aaaa Contemporary Creole, 69305 Hwy 21, Covington, 985-893-3603 Pizza Man Of Covington aaa Pizza, 1248 Collins Blvd., Covington, 985-892-9874 Pontchartrain Po-Boys aaa Sandwiches, 318 Dalwill Dr., Mandeville, 985-626-8188 Ristorante Del Porto aaaa Italian, 501 E. Boston St., Covington, 985-875-1006 Sake Garden aaa Japanese, 1705 US 190, Mandeville, 985-624-8955 Sal and Judy’s aaaa Italian, 27491 Highway 190, Lacombe, 985882-9443

i Homestyle, 1517 Metairie Rd., 504-875-4555 Sun Ray Grill aaa American, 619 Pink St., 504-837-0055 Taj Mahal aaa Indian, 923-C Metairie Rd., 504-836-6859 Vega Tapas Café aaa Mediterranean, 2051 Metairie Rd., The Gumbo Shop has won


“Best Gumbo in N.O.” for several years running, but you can also enjoy other New Orleans favorites

RIVER PARISHES Latil’s Landing aaaa

at the centrally located French

Contemporary Creole, In Houmas

Quarter restaurant. Grilled boudin,

House Plantation, Darrow, 225-

sautéed shrimp po-boys, chicken Espagnole, artichoke soup and creole creamed spinach can also be found on the menu. 630 Saint Peter St., 525-1486, Northshore,Sesame Inn aa

473-9380 Middendorf’s aaa Seafood, Exit 15 off I-55, Manchac, 985-386-6666 New Orleans Hamburger & Seafood Co. aa Sandwiches, 1338 West Airline Hwy., LaPlace, 985-653-6731

Chinese, 408 N. Causeway Blvd., Mandeville, 985-951-8888 Thai Chili aaa Thai, 1102 N. US 190, Covington, 985-809-0180 Thai Orchid aaa Thai, 785 Robert Blvd., Slidell, 985-781-0240 Thai Spice aaa Thai, 1581 US 190, Covington, 985-809-6483 Thailicious aaa Thai, 2165 Gause Blvd. W., Slidell, 985-649-8900 Trey Yuen aaa Chinese, 600 Causeway Blvd., Mandeville, 985626-4476 Vera’s aaa Seafood, 2020 Gause Blvd. W., Slidell, 985-690-9814 Water Street Bistro aaa Contemporary Creole, 804 Water St., Madisonville, 985-845-3855 Winos & Tacos Mexican, 321 N. Columbia St., Covington, 985809-3029 Young’s aaa Steak, 850 Robert Blvd., Slidell, 985-643-9331 Yujin aaa Japanese, 323 N. New Hampshire St., Covington, 985809-3840 Zea aaa American, 110 Lake Dr., Covington, 985-327-0520; 173 Northshore Blvd., Slidell, 985273-0500 OLD METAIRIE Bear’s Grill & Spirits aaa Sandwiches, 3206 Metairie Rd., 504-833-9226 Byblos aaa Middle Eastern, 1501 Metairie Rd., 504-834-9773 Café B aaa Contemporary Creole, 2700 Metairie Rd., 504-934-4700 Chateau Du Lac aaaa French, 2037 Metairie Rd., 504-831-3773 Galley Seafood aaa Seafood, 2535 Metairie Rd., 504-832-0955 Porter & Luke’s aaa Creole

UPTOWN Amici aaa Italian, 3218 Magazine St., 504-300-1250 Ancora Pizzeria aaa Pizza, 4508 Freret St., 504-324-1636 Apolline aaaa American Gourmet, 4729 Magazine St., 504-894-8881 Atchafalaya aaaa Contemporary Creole, 901 Louisiana Ave., 504891-9626 Baru Bistro & Tapas aaa Caribbean, 3700 Magazine St., 504-895-2225 Bistro Daisy aaaa Creole French, 5831 Magazine St., 504-899-6987 Byblos aaa Middle Eastern, 3242 Magazine St., 504-894-1233 Casamento’s aaa Seafood, 4330 Magazine St., 504-895-9761 Charlie’s Steak House aaa Steak, 4510 Dryades St., 504-895-9705 Clancy’s aaaa Contemporary Creole, 6100 Annunciation St., 504-895-1111 Dat Dog aa Sandwiches, 3336 Magazine St., 504-894-8885; 5030 Freret St., 504-899-6883 Dick & Jenny’s aaaa Contemporary Creole, 4501 Tchoupitoulas St., 504-894-9880 Dominique’s On Magazine aaaa American Gourmet, 4213 Magazine St., 504-891-9282 Flaming Torch aaa French, 737 Octavia St., 504-895-0900 Gautreau’s aaaa American, 1728 Soniat St., 504-899-7397 High Hat Café aa Creole Homestyle, 4500 Freret St., 504-754-1366 Uptown,Jamila’s aaa Middle Eastern, 7806 Maple St., 504866-4366 Joey K’s aaa Neighborhood Café, 3001 Magazine St., 504-891-0997

























St., 504-894-9797 Pascal’s Manale aaa Creole Italian, 1838 Napoleon Ave., 504-8954877 Laurel St., 504-895-9441 Rum House aaa Caribbean, 3128 Magazine St., 504-941-7560 Seafood has been a favorite for boiled, broiled and fried Louisiana seafood prepared in Deanie’s signature Creole seasonings for

Salú aaa Eclectic, 3226 Magazine St., 504-371-5958 Slice aaa Pizza, 5538 Magazine St., 504-897-4800 Sukho Thai aaa Thai, 4519

more than 50 years. Every Friday

Magazine St., 504-373-6471

in October, Deanie’s delivers live

Taqueria Corona aaa Mexican, 5932

music and fresh Louisiana seafood during its free outdoor concert

Magazine St., 504-897-3974 Upperline aaaa Contemporary

series, Bucktober Fridays, from

Creole, 1413 Upperline St., 504-

6pm to 9pm at Deanie’s Seafood


Kyoto aaa Japanese, 4920 Prytania St., 504-891-3644 La Crepe Nanou aaaa French, 1410 Robert St., 504-899-2670 La Petite Grocery aaaa French, 4238 Magazine St., 504-891-3377 La Thai Cuisine aaaa Thai, 4938 Prytania St., 504-899-8886 Lilette aaaa French, 3637 Magazine St., 504-895-1636 Mahony’s aaa Neighborhood Café, 3454 Magazine St., 504-899-3374 Martinique aaa French, 5908 Magazine St., 504-891-8495 Midway Pizza aaa Pizza, 4725 Freret St., 504-322-2815 Mona’s Café aa Middle Eastern, 4126 Magazine St., 504-894-9800 New Orleans Hamburger & Seafood Co. aa Sandwiches, 4141 St. Charles Ave., 504-247-9753 New York Pizza aa Pizza, 4418 Magazine St., 504-891-2376 Ninja aaaa Japanese, 8433 Oak St., 504-866-1119 Nirvana aaa Indian, 4308 Magazine


Inside New Orleans

Rene Bistrot aaa Creole French, Rock-n-Sake aaa Japanese, 823 Fulton St., 504-581-7253 Root aaaa Eclectic, 200 Julia St., 504-252-9480 Sun Ray Grill aaa Eclectic, 1051 Annunciation St., 504-566-0021 Tomas Bistro aaaa Creole French, 755 Tchoupitoulas St., 504-527-0942 Tommy’s Cuisine aaaa Creole Italian, 746 Tchoupitoulas St., 504-581-1103 Ugly Dog Saloon aa Barbecue, 401 Andrew Higgins Blvd., 504569-8459

WAREHOUSE DISTRICT AND CENTRAL CITY 7 On Fulton aaa Contemporary Creole,701 Convention Center Blvd., 504-575-7555 American Sector aa American, 945 Magazine St., 504-528-1940 Annunciation aaaa Contemporary Creole, 1016 Annunciation St., 504-568-0245 Café Reconcile aaa Lunch Café, 1631 Oretha Castle Haley Blvd., 504-568-1157 Cochon aaa Cajun, 930 Tchoupitoulas St., 504-588-2123 Eleven 79 aaaa Italian, 1179 Annunciation St., 504-569-0001 Emeril’s aaaaa Contemporary Creole, 800 Tchoupitoulas St., 504-528-9393 Grand Isle aaa Seafood, 575 Convention Center Blvd., 504520-8530 La Boca aaaa Steak, 870 Tchoupitoulas St., 504-525-8205 Mais Arepas aaaa South American, 1200 Carondelet St., 504-523-6247

Mosca’s aaa Italian, 4137 US 90, Westwego, 504-436-9942 New Orleans Food & Spirits aaa Seafood, 2330 Lapalco Blvd., Harvey, 504-362-0800 O’Brien’s Grille aaaa Steak, 2020 Belle Chasse Hwy., Gretna, 504391-7229 Pho Tau Bay aa Vietnamese, 113 C West Bank Expy., Gretna, 504368-9846 Pupuseria Divino Corazon aaa Central American, 2300 Belle Chasse Hwy., Gretna, 504-368-5724 Red Maple aaa Creole, 1036 Lafayette St., Gretna, 504-367-0935 Restaurant des Familles aaa Seafood, 7163 Barataria Blvd., Marrero, 504-689-7834


in Bucktown, 1713 Lake Ave, 831-4141,

800 Magazine St., 504-522-1744 700 Tchoupitoulas, 504-613-2350

Patois aaaa Creole French, 6078

With two locations, Deanie’s

Pêche Seafood Grill aaa Seafood,

Banana Blossom aaa Thai, 2112 Belle Chasse Hwy., Gretna, 504392-7530 Café 615 (Da Wabbit) aaa Neighborhood Café, 615 Kepler St., Gretna, 504-365-1225 Café Hope aaa Contemporary Creole, 1101 Barataria Blvd., Marrero, 504-756-4673 Café Zen aaa Japanese, 2112 Belle Chasse Hwy., Gretna, 504-

Saffron Nola aaa Indian, 505 Gretna Blvd., Gretna, 504-363-2174 Sun Ray Grill aaa Eclectic, 2600 Belle Chasse Hwy., Gretna, 504391-0053 Thanh Thanh aaa Pan-Asian, 131 Huey P Long Ave., Gretna, 504368-8678 Tony Mandina’s aaa Italian, 1915 Pratt St., Gretna, 504-362-2010 Zea aaa American, 1121 Manhattan Blvd., Harvey, 504-361-8293

393-2293 DiMartino’s aa Sandwiches, 3900 General De Gaulle Dr., Algiers, 504-367-0227; 1788 Carol Sue Ave., Gretna, 504-392-7589; 6641 West Bank Expy., Marrero, 504-341-4096 El Mesquite Mexican Grill aaa Mexican, 516 Gretna Blvd., Gretna, 504-367-1022 Hoa Hong 9 (Nine Roses) aaaa Vietnamese, 1100 Stephens St., Gretna, 504-366-7665 Kim Son aaa Vietnamese, 349 Whitney Ave., Gretna, 504-366-2489 Mo’s Pizza aa Pizza, 1112 Avenue H, Westwego, 504-341-9650

WEST END AND BUCKTOWN Blue Crab aaa Seafood, 7900 Lakeshore Dr., 504-284-2898 Brisbi’s aaa Seafood, 7400 Lakeshore Dr., 504-555-5555 Deanie’s Seafood aa Seafood, 1713 Lake Ave., 504-831-4141 New Orleans Food & Spirits aaa Seafood, 210 Hammond Hwy., 504-828-2220 R&O’s aaa Seafood, 216 Old Hammond Hwy., 504-831-1248 Two Tony’s aaa Creole Italian, 8536 Pontchartrain Blvd., 504-282-0801 Wasabi aaa Japanese, 8550 Pontchartrain Blvd., 504-267-3263

Directory of Advertisers ADVERTISER...................................................................CONTACT INFO


ADVERTISER...................................................................CONTACT INFO


About Face of New Orleans............................... 504-304-1556 131 Adler’s.............................................................. 504-523-5292 2 Air Conditioning & Heating Specialists .............. 504-366-6969 43 All American Chiropractic.................................. 504-288-3888 91 Allstate Sugar Bowl................................. 29 Arabella Fine Gifts and Home Décor.................. 985-727-9787 138 Armbruster Artworks School.............................. 985-630-6295 35 Art and Eyes...................................................... 504-891-4484 123 Artistry of Light................................................. 225-247-8963 63 Basics Swim & Gym........................................... 504-891-1000 131 Bella Bridesmaids.............................................. 985-264-5558 138 Benbow Veterinary Services............................... 504-304-7367 35 Bevolo Gas & Electric Lights.............................. 504-522-9485 5 Blue Crab, The................................................... 504-284-2898 99

Isadore Newman School.................................... 504-896-6323 92 Jefferson Ambulatory Surgery Center................. 504-274-3100 98 Jennifer Rice Realty Group................................. 985-892-1478 32 Keith Guy Inc.................................................... 504-277- 4956 121 Kevan Hall 77 Khoobehi and 15 Kingfish............................................................ 504-598-5005 9 Knight Integrative Medicine............................... 985-867-5516 113 Longue Vue House and Gardens........................ 504-488-5488 104 Louisiana Custom Closets.................................. 504-885-3188 112 Louisiana Pizza Kitchen..................................... 504-522-9500 159 M. Design & Consultation, LLC.......................... 504-343-4672 76 Mailbox Guy, The............................................... 504-466-5035 12 Mellow Mushroom............................................ 504-644-4155 111

Boudreaux’s Fine Jewelers................................. 504-831-2602 69 Bra la Vie!......................................................... 985-662-5065 132 Brother Martin High School............................... 504-283-1561 91 Brown Family Orthodontics................................ 504-455-1625 98 Carreta’s Grill.................................................... 504-837-6696 34 Center for Restorative Breast Surgery................. 504-899-2880 117 Christwood Retirement Community................... 985-898-0515 129 DA Exterminating.............................................. 504-888-4941 43 David I. Courcelle, LLC, Law Office..................... 504-828-1315 56 Domangue Neurology....................................... 985-892-8934 124, 125 Dunlap Fiore..................................................... 888-415-9150 36 Eclectic Home.................................................... 504-866-6654 29 EMB Interiors.................................................... 985-626-1522 129 Emma’s Shoes and Accessories.......................... 504-407-0668 103 EveryBody Wellness........................................... 504-287-8558 31 Fabulous Fetes.................................................. 504-400-5336 160 FeBe................................................................. 504-835-5250 13 Fidelity 115 First Bank and Trust............................................. 27 Fitness Expo...................................................... 504-887-0880 11 Foot Solutions................................................... 504-833-3555 131 Franco’s Athletic Club........................................ 504-218-4637 IBC french mix, the.................................................. 985-809-3152 111 Friend & Company............................................. 504-866-5433 49 George Rodrigue Foundation............................. 504-581-4244 120 Glenn Michael Salon......................................... 504-828-6848 19 GNO Property Management.............................. 504-528-7028 56 Green Parrot Design.......................................... 504-486-8128 71 H2O Salon and Spa........................................... 504-835-4377 33 Hand Center of Louisiana.................................. 504-454-2191 84 Harvest Cup Polo Classic 70 Haven Custom Furnishing.................................. 504-304-2144 91 Hazelnut........................................................... 504-891-2424 31 Historic New Orleans Collection, The.................. 504-523-4661 70 History Antiques & Interiors............................... 985-892-0010 131

Mercedes-Benz of New Orleans......................... 504-456-3727 3 Michalopoulos Gallery....................................... 504-558-0505 30 Mix, The............................................................ 985-727-7649 132 National Pre-owned Cars................................... 504-934-1650 160 New Orleans Ballet Association......................... 504-522-0996 91 New Orleans 34 Niche Modern Home........................................ 985- 624-4045 16 North American Insurance Agency...................... 985-871-5480 92 Northshore Dermatology .................................. 985-792-5959 97 Ole River LLC.................................................... 504-266-0699 36 Outdoor Living Center....................................... 985-893-8008 30 Palatial Stone & Tile........................................... 504-340-2229 122 Pan American Power.......................................... 985-893-1271 99 Paretti Jaguar of New Orleans........................... 504-888-5420 BC Party Cup 157 Preservation Resource Center............................ 504-581-7032 46 Ralph Brennan Rest. Group..................... 159 Rubenstein Bros................................................ 504-581-6666 49 St. Martin’s Episcopal School ........................... 504-736-9917 107 St. Romain Interiors........................................... 985-845-7411 13 Saks Fifth Avenue.............................................. 504-524-2200 41 Saks Fifth Avenue- Key to the Cure.................... 504-524-2200 118 Sculpting Center of N.O..................................... 504-309-9456 136, 137 Second Vine Wine.............................................. 504-304-4453 157 Shades of Blue Inc............................................. 504-891-1575 132 Skin Science................................................. 4, 127 Southern Eagle - Old New Orleans Rum............. 504-733-8656 80 Southern Hotel.................................................. 844-866-1907 138 Southern Orthopaedic Specialists....................... 504-455-9500 144 Steamboat Natchez Riverboat............................ 504-569-1401 132 Susan Illing Fine 46 Villa 6, 7 Villa, The........................................................... 985-626-9797 8 Vita.................................................................. 504-831-1111 50 Z Event co......................................................... 800-714-9050 76 October-November 2014 161

Last Bite

Fountain Lounge at the Roosevelt

STEP RIGHT OFF THE MAIN LOBBY of the Roosevelt New Orleans, Waldorf Astoria Hotel into the historic yet freshly modern Fountain Lounge. “The Fountain Lounge exemplifies the ideal marriage of history and modernity and offers locals and guests an experience unlike any other in the city,” says Tod Chambers, the hotel’s general manager. Chef de Cuisine Mark A. Majorie Jr. prepares small plates of delectable dishes guests can nosh on—like sweet potato beignets, preserved lemon-cured salmon flatbread or achiote roasted Brussel sprouts—while they sip on premium wines by the glass and updated versions of original Fountain Lounge cocktails such as the Bayou Swizzle and Mumbai Twilight. The rich fabrics and wood flooring of the Fountain Lounge are no match for the richly delicious diver scallops Chef Mark serves. The light-yet-filling scallops are cooked to perfection, then dressed with sweet peas and grapefruit tabbouleh.

Chef de Cuisine Mark A. Majorie Jr. says, “As a New Orleans native, I enjoy sharing my love of the local cuisine and fresh Gulf Coast seafood.”


Inside New Orleans


The Roosevelt New Orleans, Waldorf Astoria Hotel is located at 123 Baronne St., 648-5486. therooseveltneworleans. com. Live music Wednesday through Saturday evenings. Breakfast and lunch, seven days a week; dinner, Tuesday through Sunday. Happy Hour, Tuesday through Sunday, 4-6 p.m.

by Leah Draffen

October-November 2014 Issue of Inside New Orleans  
October-November 2014 Issue of Inside New Orleans