June-July 2015 Issue of Inside New Orleans

450

$

MAGAZINE STREET • CHEF FRANK BRIGTSEN • SNOWBALLS • ST. MICHAEL SPECIAL SCHOOL

JUNE-JULY 2015 VOL. 2, NO. 3

June-July 2015

Vol. 2, No. 3

Publisher Lori Murphy –––––––––––––––––––––––––––––––––––––––––––– Editor Anne Honeywell

Senior Editor Jan Murphy

Associate Editor Leah Draffen Contributors are featured on page 16.

––––––––––––––––––––––––––––––––––––––––––––

Art Director Brad Growden

Graphic Designer Jennifer Starkey

–––––––––––––––––––––––––––––––––––––––––––– Director of Business Development Poki Hampton

Business Manager Jane Quillin

Associate Publisher Candice Laizer Advertising Account Executives Caroline Battaglia

Barbara Bossier Adelle Baugas

Deyette Danford Anne Honeywell

Candice Laizer Jeanie Romig

Barbara Roscoe Amy Taylor

Advertising Coordinator Katie Brooks

Sales Assistants Lindsay Gardner

Margaret Rivera

Intern Steven Mills –––––––––––––––––––––––––––––––––––––––––––– For advertising information phone (504) 934-9684 fax (504) 934-7721 email sales@insidepub.com –––––––––––––––––––––––––––––––––––––––––––– Please send items for Inside Scoop to scoop@insidepub.com.

Photos for Inside Peek, with captions, should be sent to peek@insidepub.com. Submit items for editorial consideration to editor@insidepub.com.

––––––––––––––––––––––––––––––––––––––––––––

Contact Inside New Orleans P.O. Box 6048

Metairie, LA 70009 phone (504) 934-9684 fax (504) 934-7721 website www.insideneworleans.net

Subscriptions 1 Year $18 2 Years $30 email subscriptions@insidepub.com ––––––––––––––––––––––––––––––––––––––––––––

On the cover

Artist Pio Lyons

Lost and Found

–––––––––––––––––––––––––––––––––––––––––––– 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 ©2015 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 New Orleans Magazine is created using the Adobe Creative Suite on Apple Macintosh computers.

page 30

contents table of

page 44

page 84

Features

18 Finding the Artist Within Cover Artist Pio Lyons 30 An Eclectic Home The Lorios’ Uptown Victorian page 54

36 King of Brown Food Chef Frank Brigtsen 44 Magazine Street A Six-Mile Celebration 52 40 Years of Symmetry Old World Craftsmen for a High-Tech World 54 The Taste of Summer!

Snowballs 64 Beth Claybourn Designer Par Excellence!

66 Where Blue Roses Grow St. Michael Special School 72 At the Table Off to a Great Start!

8

Inside New Orleans

contents table of

Departments

12 Publisher’s Note 14 Editor’s Note 16 Contributors 22 INside Scoop 29 INside Story School’s Out! 43 Wine Cellar Champagne 51 IN the Bookcase Beach Reads 79 Flourishes Extraordinary gifts and home accents.

82 Trade Secrets Awesome Floor Plan!

84 INside Look Tangerine Dream 90 IN Love and Marriage 92 IN the Spotlight Inside New Orleans Meet the Artist Party 92 IN the Spotlight Cancer Crusaders Golf Tournament 93 INside Peek 94 IN the Spotlight WYES Gala Downtown Goes to the Races 94 IN the Spotlight Community Rewards Program

page 104

page 79 98 IN the Spotlight Steamboat Natchez 40th Anniversary Dinner 99 IN the Spotlight You Night New Orleans 01 IN the Spotlight 1 Cocktails Against Crime 02 IN the Spotlight 1 St. Martin’s Episcopal School Spring Gala 104 IN Great Taste Summertime Desserts 106 INside Dining 113 Reader Resources 113 Ad Directory 114 Last Bite Mellow Mushroom

But WHY?

by Lori Murphy It is a question people have asked me, and indeed one I have asked myself during the past year.

Though our official one-year birthday party will not be for several months, it was one year ago this week that we decided to begin publishing Inside New Orleans. We are working harder than we imagined, but I can honestly say it has been more gratifying than we could have hoped for. Thank you. We have been welcomed into the New Orleans market warmly and enthusiastically, by readers and advertisers alike. You have made it possible for us to do what we love.

The short answer to the question WHY? is that we had something unique to offer. We believe in the value of a quality community magazine that resonates with its audience. Our focus is on the local reader.

We tell stories about what makes our city special, not so visitors can revel in them, but because those stories help us recall our favorite tree near the ducks in City Park or a shop on Magazine we passed en route to the Fly for softball practice after school. Memories like that keep us grounded in this wonderful place.

The collection of contributing writers you “hear” in the pages of Inside New Orleans are voices of people you know, or people just like people you know. And, best of all, they are who you hope to be seated next to at a dinner party. Witty and engaging, they banter about people and places that are familiar and sometimes surprising all at once. They introduce you to the person in the room you didn’t know before, but wished you did. Their voices add strength to the fabric of our memories and our imaginations. I often describe the combination of stories you find in an issue as a gumbo, a bit of this and a dash of that. A cross section of interests that will keep the magazine on your coffee table, at the ready when you have a few moments to yourself.

That coffee table resting spot is one of the most important things setting us apart from other magazines in our community. We invest in mailing 30,000 copies of each issue at no charge directly into the mailboxes of hand-selected homes. It keeps our conversation with readers going, and it is a wonderful “thank you” to our advertising clients. It doesn’t matter how good the stories or photographs are if the magazine doesn’t make it into your home—and, more importantly, into your hands on a peaceful afternoon. We won’t bring

what you see or have a story idea to share, please let us know!

The best way to reach me is by email to lori@insidepub.com.

12

Inside New Orleans

illustration: ROY ROBINSON

you breaking news, but hopefully we share stories with a connection to your life and family. If you like

Editor’s note

by Anne Honeywell I love summer. And all that comes with it.

One thing that no self-respecting New Orleanian can go without in the summer is a snowball! I grew up in Harahan. Yep, good ’ol 70123. There are lots of great snowball stands all around the metro area, and thankfully, Harahan has one of the best! Ro-Bear’s is celebrating its 50th year. It opened not long after my parents finished building their first house along what was the old OK Railroad line in the heart of the city. I have never had a summer without a Ro-Bear’s snowball. I hope you enjoy Dolly Duplantier’s wonderful story (page 54) on New Orleans’ favorite summer treat!

I still order the same flavor snowball I did as a little girl. Rainbow. I love the way the three colors all start to meld together and create more colors and flavors— making the snowball even better than it was originally. This June issue is a lot like my Ro-Bear’s rainbow snowball. Different flavors and colors coming together to make something great.

Michael Harold’s Inside Story, “School’s Out!” (page 29), is special for me, as we celebrated together when school was out and had a lot of summer fun growing up. We still do. I hope you have been enjoying his Inside Stories as much as I have—they are entertaining, witty reads and add his own distinctive flavor to the magazine.

Trudy Hurley’s Trade Secrets is always filled with design insights and tips.

On page 82, she talks about an option in home décor that many may not have considered: adding color—not to snowballs, but by painting your wood floors!

Just like a good snowball, Magazine Street is packed with fun and flavor—and so is the feature about it on page 44. Cover artist Pio Lyons gives the magazine the colors of summer with his magnificent watercolor Lost and Found on our cover.

Linda Dautreuil writes about this exceptional New Orleans talent on page 18.

All of these stories—and the others inside these pages—are great on their own, but just like my rainbow snowball, when they all come together, they create something wonderful. Enjoy this June issue! Happy Summer!

Contributors

Linda Trappey Dautreuil is a painter and writer on Louisiana arts and culture.

A native of New Iberia, she received a BA in English and a BFA in visual arts from the University of Louisiana– Lafayette. An active member of the local arts community, she is a recipient of a Louisiana Fellowship in the Visual Arts from the State Arts Council. Her paintings are in many corporate and private collections, including the New Orleans Museum of Art and the Paul and Lulu Hilliard University Art Museum in Lafayette. In this issue, she writes about artist Pio Lyons (page 18).

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, attempting to take photos of her messy toddler and stubborn French bulldog. In this issue, Candra’s photos accompany several articles, including Chef Frank Brigtsen on page 36.

Other Voices: Gretchen Armbruster, Kate Brevard, Chris Caire, Leah Draffen, Tom Fitzmorris, Karen Gibbs, Michael Harold, Anne Honeywell, Trudy Hurley, Yvette Jemison, Roy Robinson and Terri Schlichenmeyer.

16

Inside New Orleans

Bill Kearney photo: CANDRA GEORGE mycreativereality.com

Candra George

photo: FIELDING PHOTOGRAPHY

Linda Trappey Dautreuil

photo: CANDRA GEORGE mycreativereality.com

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.

Dolly Duplantier Dolly Duplantier grew up in New Orleans. With a communications degree from Newcomb College, she followed in her reporter parents’ footsteps by beginning her writing career with The Times Picayune. After marrying a Tulane graduate from Chicago, she moved there, and over the years has worked as a writer and editor and in advertising and public relations. Currently, she freelances for NobleHour as a social media coordinator and blogger. Dolly has three children and visits New Orleans as often as possible. She and her husband hope to move back when the kids have left the nest. In the meantime, Dolly longs for boiled shrimp, crabs and crawfish, as well as warmer winters and, of course, a snowball on a hot summer’s day (page 54).

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 43).

a woman interested in culture.

Elsa Lyons enjoyed meeting talented people, and her involvement with the symphony included entertaining visiting musicians. On one occasion, she introduced her grandson to a visiting classical pianist.

Pio remembers that the gentleman was congenial and asked young Pio if he had a special request. Without hesitation, Pio pronounced Managua Nicaragua, a popular wartime tune. He still remembers his grandmother’s stricken face. The classical pianist, internationally acclaimed for his interpretations of Chopin, was Polish American Arthur Rubenstein.

The richness of Pio’s childhood experiences was not fully realized until one day in the early 1950s when he noticed a book featuring the watercolors of Hungarian artist Ted Kautzky, Ways with Watercolor.

Today, the book sits in his studio, aged with the patina of his hands as evidence of hours spent examining the pages. Lyons often recreated Kautzky’s images as a means of learning. He repeated some subjects many times, refining and training his eye, perfecting techniques he would make his own. He also took workshops and classes while networking with professionals working in the field. Lyons describes the unique qualities highly prized in watercolor: “The paper itself is essential in achieving luminous effects.

One must reserve the white of the paper. The degree >>

Finding the Artist Within

by Linda Trappey Dautreuil

Above: Pio’s Hawk won Honorable Mention in the Louisiana Watercolor Society International Show.

18

PIO LYONS, ARCHITECT, artist and teacher, sits before the computer during a studio break in a brief exchange with an online community of artists working as professionals and amateurs in the medium of watercolor. He pauses to welcome me into the spacious room with a wide view of the garden for a conversation about art, architecture and the journey from one to the other and back. His working space is large and comfortable, a place where he approaches pristine white surfaces with an array of skills and fluid color developed over time. Surrounded by furnishings and objects he fancies and books and photographs of his family, Pio speaks fondly of his early engagement with drawing and memories of his grandmother, Elsa,

Inside New Orleans

photo: THOMAS B. GROWDEN

Cover artist Pio Lyons

Meet cover artist

Pio Lyons and see some of his favorite works on display at

Hermann-Grima House 820 Saint Louis Street New Orleans

Thursday, June 11 5:30-7:00 p.m.

For more information, call

504-934-9684

Everyone’s Invited!

June-July 2015 19

photo: EQROY

of difficulty seems daunting unless the artist approaches it with authority. In oil painting, it is acceptable to paint over areas with layers of opaque color.

In the practice of watercolor, the whole composition may fail if the paper is not considered.” Having such plans and maintaining the fresh, spontaneous feel of the medium is one of the characteristics of a Pio Lyons watercolor.

After his first “romance with Kautzky’s book,” as Lyons tells it, 30 to 35 years went by before he picked up his brushes again and seriously continued his pursuit of the medium. He describes his career choice with a grin: “I told my mother that I thought I had a little bit of the doctor in me. She promptly said, ‘No, you are going to be an architect.’

So off I went to architecture school at Tulane University. I did well in my classes, and I had the good fortune to start out with a prestigious firm, Nolan, Norman & Nolan. I learned a lot about the importance of business ethics from Mr. Ulisse M. Nolan, a gentleman who believed ethics were important in any practice.”

In 1973, Lyons founded Lyons & Hudson Architects, Ltd., where he practiced for 40 years. Notable projects undertaken by the firm include the first phases of the National D-Day Museum, the Chapel at the Touro Synagogue, the new Louisiana Supreme Court Facility at the Wildlife and Fisheries Building in the French Quarter and the Lowe’s Hotel. A member of the American Institute of Architects, Lyons continues to practice part-time today with Angela 20

Inside New Orleans

photo: CANDRA GEORGE mycreativereality.com

O’Byrne at Perez Architects, APC. Over the years, Pio Lyons continued to cultivate his intense interest in watercolor, surrounding himself with some of the leading figures in the arts in New Orleans. He enjoyed friendships with Henry Casselli and Roland Golden. “Henry encouraged me to experiment. In 2002, I began considering the idea that I might seriously become a decent watercolorist.

My friendship and admiration for Casselli led to one of the best deals I ever made: design work for Henry Casselli’s house in exchange for a number of his watercolors.”

After taking the plunge and committing to his artistic pursuit, Lyons gathered as many instructional manuals as possible, books, DVDs and occasions for direct observation of the finest works he could access.

He joined the Louisiana Watercolor Society, one of the oldest and most respected organizations in the United States, conversed with peers, signed up for workshops and refined his skills with watercolor in the studio. He received first place in the first exhibition he entered as a member of LWS. He refers to his submission as “the first volley into watercolor exhibitions.” Lyons, a self-taught artist, continues, “It was the initial taste of professional success, and I found that I enjoyed winning ribbons.

It seemed a nice payday to be recognized. Being an architect, I was accustomed to envisioning and seeing buildings crafted over time. It can take years for the

project to be completed, for the vision to be realized, and one always hopes the final outcome will match the original idea. Watercolor is a much more direct process, almost instant gratification compared to architecture.”

Lyons also studied with the highly respected international artist, Alvaro Castagnet, participating in five workshops. According to Pio, “Under Castagnet’s tutelage, I learned about the passion required for making art and watercolor paintings. He frankly told me I needed to find the artist inside, that technique was never enough. He urged me to always examine what I was trying to say and how I wanted to say it.”

Pio Lyons not only found the artist inside—he continues to share his vision in local, national and international exhibitions. He has received numerous honors, and his work has been selected for exhibit in more than 18 national shows and eight exhibitions with the Louisiana Watercolor Society. He is a member of the Mississippi Watercolor Society, the Watercolor Society of Alabama and the Southern Watercolor Society. He has increased online connections with artists working worldwide who share an interest in this most fluid of mediums. One day, Pio received a call from a would-be artist who saw his work and wished to study painting with him. Without hesitation, he agreed.

Now, several days a week, students paint along with this master of the medium who continues to pursue his lifelong passion for watercolor.

Opposite page: The first phase of the National D-Day Museum, now known as the Louisiana Memorial Pavilion of the National WWII Museum.

Above: Pio at work in his studio.

June-July 2015 21

Go 4th on the River July 4 25th Annual Go 4th on the River. Dueling fireworks between barges at Governor Nichols Street Wharf and Canal Street Dock produced by the Riverfront Marketing Group. The RMG was formed to preserve and produce the annual celebration along the historic New Orleans riverfront. Tune in to hear soundtrack on WLMG-FM, WWLAM, WWL-FM and wwl.com. go4thontheriver.com.

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

June 1-3 Kelly Gibson Foundation Junior Golf

in Memphis, Tenn. 6919 W. End Blvd.

Ogden Museum of Southern Art, 925

Summer Camp. Eighteen hours of

Register for free to win groceries for a

Camp St. Wed through Mon, 10am-5pm.

instruction from PGA Tour Professional

year courtesy of Dream Day Foundation.

Adults, $12.50; members, free.

Kelly Gibson, VIP tee gifts, lunch

Free tours. Saturdays, 9am-5pm;

ogdenmuseum.org.

and drink provided daily. Ages 7-17.

Sundays, noon-5pm. June 24-27,

TPC Louisiana, 11001 Lapalco Blvd,

9am-9pm. Drawing June 28. Tickets,

and the Domestic Slave Trade.

Westwego. 9am-3pm daily. $250.

$100. Available at house or by calling

Historic New Orleans Collection, Williams

kellygibsonfoundation.org.

(800) 327-2559. dreamhome.st.jude.org/

Research Center, 410 Chartres St. Tues-

new-orleans.

Sat, 9:30am-4:30pm. Free. hnoc.org.

Veils. Bustles & Bows Bridal Boutique,

1-July 31 Summer Dress. Beating the

Crescent. James Barbee, José-Maria

heat 19th Century Style at the Gallier

7090. bustlesandbowsbridal.com.

Cundin, George Dunbar, Bernard Mattox,

House, tour the Gallier House dressed in

Kathleen Trapolin and Ed Whiteman

white canvas slip covers, sheer window

Home Open House and Giveaway.

exhibit. The Atrium Gallery at Christwood,

treatments and sea grass mats. 1132

Giveaway conducted by ALSAC/St. Jude

100 Christwood Blvd, Covington. Free.

Royal St. Mon, Tues, Thurs, Fri, hourly

Children’s Research Hospital. Benefits

(985) 898-0515.

tours between 10am and 2pm; Sat,

1-21, 24-27 New Orleans St. Jude Dream

St. Jude Children’s Research Hospital® 22

1-27 Stepping Away from the Blue

3230 Severn Ave Ste B, Metairie. 780-

Inside New Orleans

1-July 12 Jim Roche: Cultural Mechanic.

hourly tours between 12pm and 3pm.

photo: GULF COAST AIR PHOTO

1-13 Belaire Bridal Accessories and

1-July 18 Purchased Lives: New Orleans

Adult, $15: children 8-18, $12. 274-0746. hgghh.org.

3-7 En Mas’: Carnival and Performance Art of the Caribbean. Exploration of the influences of Carnival on contemporary performance practices in the Caribbean, North America and Europe.

Contemporary Arts Center, 900 Camp St. 11am-5pm. cacno.org.

4-6 Merrily We Roll Along. Le Petit Théâtre du Vieux Carré, 616 Saint Peter St. 7:30pm. 522-2081. lepitittheatre.com.

4-7 St. Jude Racquets for Reagan Tennis Tournament. Silent auction, food, drinks, kids’ events and participant prizes.

Franco’s Athletic Club, 100 Bon Temps Roule, Mandeville. $90 per player. 237-

>>

Inside Scoop 0384. myfrancos.com.

5, 6 Kenneth Winston Trunk Show.

(855) 452-9563. festigals.org.

12 Aurora Nealand and the Royal Roses.

Concerts in the Courtyard at the Historic

Bustles and Bows Bridal Boutique, 3230

New Orleans Collection, 533 Royal St.

Severn Ave, Ste. B, Metairie. 780-7090.

6-8pm. Members, free; nonmembers,

bustlesandbowsbridal.com.

$10. 523-4662. hnoc.org.

5-7 Walker Percy Weekend. The literary

12, 13 Disney’s The Jungle Book Kids.

festival celebrating the writer and his

In partnership with The Good Shepherd

works. Various locations, St. Francisville.

School. Le Petit Théâtre du Vieux Carré,

walkerpercyweekend.org.

616 Saint Peter St. June 12, 7pm; June

6 French Summer Wine Festival. French American Chamber of Commerce Gulf

13, 3pm. 522-2081. lepitittheatre.com.

12-14 Day the War Stopped. Event to

Coast hosts the food, wine and spirits

commemorate the brief moment of

festival. The Shops at Canal Place, 333

brotherhood given for the burial of a

Canal St. 7-10pm. 458-3528.

Union officer, Lt. Commander John E.

facc-gc.com.

Hart. Grace Episcopal Church, 621

6 StoryQuest. Spark imagination and creativity for children in the NOMA family program. New Orleans Museum of Art,

Ferdinand St, St. Francisville, La. (225) 635-4224. daythewarstopped.com.

13 Big Green Egg Demonstration.

One Collins C. Diboll Crl, City Park.

Outdoor Living Center, 2101 N. Hwy 190,

11:30am. 658-4128. noma.org.

Covington. 10am-2pm. (985) 893-8008.

6-7 Louisiana Cajun-Zydeco Festival.

Traditional and modern Cajun and

outdoorlivingcenter.com.

13 Kids Swing and Sing Family Music

zydeco performances, craft fair and

Series. Kids swing and sing with Jayna

food presented by the New Orleans

Morgan. Indoors at the New Orleans

Jazz & Heritage Foundation. Louis

Jazz National Historical Park, 916 N.

Armstrong Park, 801 N Rampart St.

Peters St, Dutch Alley. 12:30-1:30pm.

11am-8:30pm both days. Free. 5586100. jazzandheritage.org.

7 WYES Chocolate Sunday. An afternoon

frenchmarket.org.

13 The Paper Cure. Hands-on paper management workshop taught by Nadine

of confections and desserts. New Orleans

McCoy, Office Organizing and Business

Lakefront Airport, Messina’s at the

Specialist. Propeller Incubator, 4035

Terminal, 6001 Stars and Stripes Blvd.

Washington Ave, New Orleans. $79. 421-

VIP entry, 2pm; 3-5pm. VIP, $50; regular,

2569. organizedimpressions.com.

$40. Free parking. 486-5511. wyes.org.

8-12 Children’s Adventure Camp at

13-14 Creole Tomato Festival. Live music, food booths, cooking demonstrations and

Triumph Krav Maga. Ages 6-12. 2901

kids activities. French Market. 10am-7pm.

General De Gaulle Dr. 324-5705.

frenchmarket.org.

11 Morrissey. Front man of The Smiths.

17 Small Business—Keep Your Finances

Saenger Theatre, 1111 Canal St. 8pm.

Healthy. Lunch and learn presented by

$39.50-$89.50. 525-1052.

LaPorte CPAs and Business Advisors.

saengernola.com.

Community Center at Christwood,

11-14 The Ultimate Women’s Weekend.

100 Christwood Blvd., Covington.

FestiGal’s four-day celebration full of

Registration, 11:30am; presentation,

empowerment workshops, seminars

noon. RSVP 292-1234 or

and exclusive shopping adventures. JW

jportmann@christwoodrc.com.

Marriot New Orleans Hotel, 614 Canal St.

18-21 Ringling Bros. and Barnum &

>>

Inside Scoop Bailey: Legends. Smoothie King Center, Sugar Bowl Dr. Thurs and Fri: 7pm; Sat: 11am, 3pm, 7pm; Sun: 1pm, 5pm. $31.80-$71.05. smoothiekingcenter.com.

19, 21, 26, 27, 28 Thanks for the Memories: Bob Hope and his All-

23 Jewels by Piper Trunk Show. Sotre, 3933 Magazine St. 304-9475.

23-30 Beauty Counter Event. Sotre, 3933 Magazine St. 304-9475.

24 The Fountain Lounge Inaugural

Star Pacific Tour. Stage Door Canteen,

Wine Dinner. Decedent plates

National World War II Museum, 945

incorporating wine as a key ingredient

Magazine St. $30-$65. 528-1943.

by Chef de Cuisine Mark Marjorie. The

nationalww2museum.org.

Fountain Lounge at The Roosevelt

20-21 Butterfly Tea. The Audubon Butterfly

27 New Orleans Cat Art and Film Festival. Art for Cats’ Sake, SpayMart and LA SPCA present the 2nd annual New Orleans Cat Art and Film Festival.

Kingsley House, 1600 Constance St. 10am-5pm. In advance, $12; at door, $15. artforcatssake.org.

July 1-12 Jim Roche: Cultural Mechanic.

Hotel, A Waldorf Astoria Hotel, 123

Ogden Museum of Southern Art, 925

Garden & Insectarium brings butterflies

Baronne St. 6-9pm. $70. 648-5486.

Camp St. Wed through Mon, 10am-5pm.

to view while enjoying a three-course

therooseveltneworleans.com.

Adults, $12.50; members, free.

service with tea, sandwiches, scones

25-28 Southern Food Alliance Summer

ogdenmuseum.org.

and desserts. Windsor Court Hotel, 300

Symposium. Educational talks, food,

Gravier St. June 20: 11am, 2pm; June

exhibits and more. All talks to be held

and the Domestic Slave Trade.

21: 11am, 2pm, 4:30pm. Adults, $37;

at Joy Theater. SFA 2015 members

Historic New Orleans Collection, Williams

children, $27. Reservation required. 596-

only. 1200 Canal St, New Orleans.

Research Center, 410 Chartres St. Tues-

4773. windsorcourthotel.com/le-salon.

21 National Wear Your Lilly Day. In-store

26

C, Mandeville. 12-5pm. (985) 778-2547.

southernfoodways.org.

26-28 Hairspray Jr. 400 Phlox Street,

1-18 Purchased Lives: New Orleans

Sat, 9:30am-4:30pm. Free. hnoc.org.

1-25 David Bates: Coastal Paintings.

party with gifts. Palm Village, A Lilly

Metairie. Fri and Sat, 7:30pm; Sun, 3pm.

Arthur Roger Gallery, 423 Julia St.

Pulitzer Signature Store, 2735 US 190, St

jpas.org.

Tues-Sat, 10am-5pm. 522-1999.

Inside New Orleans

arthurrogergallery.com.

1-27 Stepping Away from the Blue Crescent. James Barbee, José-Maria

Dr. Superdome doors open, 6pm. $50-

Dixon Hall. 865-5269.

$1,000. essence.com.

summerlyric.tulane.edu.

3 Happy 3rd of July. The Marine Corps

9-12 Running of the Bulls. Wine dinner

Cundin, George Dunbar, Bernard Mattox,

Rock Band opens for The Marine Corps

July 9, opening night at The Publiq

Kathleen Trapolin and Ed Whiteman

Band of New Orleans, followed by

House with food from Bayona and

exhibit. The Atrium Gallery at Christwood,

fireworks. City Park, 1 Palm Dr. 5:30pm.

Mondo. July 10, Running of the Bulls;

482-4888. neworleanscitypark.com.

July 11, Fiesta at The Maison; closing

100 Christwood Blvd., Covington. Free.

(985) 898-0515.

1-31 Summer Dress. Beating the heat 19th

4 25th Annual Go 4th on the River.

Dueling fireworks between barges at

reception July 12. nolabulls.com.

10-12 Southern Sportsman’s Festival

Century Style at the Gallier House, tour

Governor Nichols Street Wharf and Canal

and Expo. John A. Alario Event Center,

the Gallier House dressed in white canvas

Street Dock. Tune in to hear soundtrack

2000 Segnette Blvd, Westwego. July

slip covers, sheer window treatments and

on WLMG-FM, WWL-AM, WWL-FM and

10, 2-8pm; July 11, 10am-8pm; July 12,

sea grass mats. 1132 Royal St. Mon,

wwl.com. 9pm. go4thontheriver.com.

10am-6pm. Adults, $10; under 16 and

Tues, Thurs, Fri, hourly tours between

8 We’ve “Got Rhythm” with Bon

military, $5; three-day pass, $15. 835-

10am and 2pm; Sat, hourly tours

Operatit! Bon Operatit! performs music

between 12pm and 3pm. Adult, $15:

from the Great Songbook including songs

children 8-18, $12. 274-0746. hgghh.org.

by George Gershwin, Irving Berlin and

bartenders and waiters race, French

Jerome Kern. Four Points by Sheraton

dog contest, French food, local artists

and nighttime music performances.

French Quarter, 541 Bourbon St. 7-9pm.

and children’s activities. The Spanish

Ernest N. Morial Covention Center, 900

bonoperatit.com.

Plaza, 1 Poydras St. 11am-4pm. Free.

2-5 Essence Festival. Daytime activities

Convention Center Blvd and MercedesBenz Superdome, 1500 Sugar Bowl

9-12 Once Upon a Mattress. Summer Lyric Theatre at Tulane University. 103

6383. southernsportsmansfestival.com.

11 Bastille Day Fête. French car parade,

bastilledaynola.com.

15-19 Tales of the Cocktail. The

>>

June-July 2015 27

Inside Scoop industry’s original nonprofit cocktail festival. Various New Orleans venues.

For detailed information, 948-0511 or talesofthecocktail.com.

16-26 Peter Pan. Rivertown Theaters for the Performing Arts, 325 Minor St, Kenner.

461-9475. rivertowntheaters.com.

18 Ice Cream Social. Bring a blanket to enjoy ice cream under shady oaks, summertime games and bounce house; meet adoptable furry friends.

Longue Vue House and Gardens, 7 Bamboo Rd. 10am-12pm. Members, free; nonmembers, $8. 293-4726. longuevue.com.

18 The Paper Cure. Hands-on paper management workshop taught by Nadine McCoy, Office Organizing and Business Specialist. Propeller Incubator, 4035 Washington Ave, New Orleans. $79. 4212569. organizedimpressions.com.

22 Friends’ Fest. Friends of City Park.

Carousel Gardens Amusement Park & Storyland. 6-9pm. Free for members or raffle ticket holders. Raffle, $75 per chance. friendsofcitypark.com.

24-26 Peter Pan Jr. Jefferson Performing Arts Society. 80 Christwood Blvd, Covington. Fri and Sat, 7:30pm; Sun, 3pm. jpas.org.

30-Aug 1 Satchmo SummerFest.

Celebrate Louis Satchmo Armstrong with a three-day music showcase of brass bands, big bands and early jazz.

Louisiana State Museum’s Old U.S. Mint, 400 Esplanade Ave. Free. fqfi.org/satchmo.

31-Aug 2 Beauty & the Beast Jr. Jefferson Performing Arts Society.

400 Phlox St, Metairie. Fri and Sat, 7:30pm; Sun, 3pm. jpas.org.

Send your event information to scoop@insidepub.com to have it featured in an upcoming issue of Inside New Orleans.

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Inside New Orleans

INside Story

by Michael Harold

IS THERE ANY MONTH other than June that is so beloved by some and dreaded by others? Besides weddings, nothing come to mind faster than “School’s Out.” If you were born in or around the 1960s like I was, you’re probably now humming the opening lines of Alice Cooper’s 1972 chart-topping hit, School’s Out for Summer. And I bet you don’t remember the rest of the lyrics. When asked, “What’s the greatest three minutes of your life?” Cooper famously replied, “There’s two times during the year. One is Christmas morning, when you’re just getting ready to open the presents. The greed factor is right there. The next one is the last three minutes of the last day of school when you’re sitting there and it’s like a slow fuse burning.”

Unlike most parents who recoiled at the thought of school closing, my mother actually looked forward to it. Summer meant sleeping past 9, staying up late playing card games and exposing my brother and me to blankets of second-hand smoke. In retrospect, the danger of cigarette smoke was nothing compared to the mosquito truck. Can you imagine parents today allowing their children to chase after a truck spewing insecticide? Kids in our neighborhood practically took a steam bath in the sweet smelling fog of poisonous gas.

The renowned poet Oliver Wendell Holmes once said, “Memories, imagination, old sentiments and associations are more readily reached through the sense of smell than through any other channel.”

I could not agree more. Whenever I reflect upon early summers in New Orleans, aroma is the one thing that stands out. If I had to create an imaginary candle that captured the fragrance of June in New Orleans, I would blend suntan lotion, the interior of an ice-cold snowball stand, mowed grass, insect repellant, freshly cut watermelon, ligustrum, sundried towels and rain hitting hot concrete. As for the name of the candle, I would give a nod to Mr. Cooper: “School’s Out in New Orleans.”

The one thing I looked forward to most when

June came around wasn’t just the end of the school year but the hours spent in a swimming pool. To the point where my fingers resembled prunes at the end of the day and my chlorinated vision took on tiny prisms. I loved both the large resort pools and the backyard kidney-shaped varieties. Add a curvy water slide and it was instant paradise.

School’s Out! The upside of the backyard pool meant few if any rules; no lifeguard blowing a whistle in my face, screaming, “Ten-minute break!” and no bossy, frostedhair-mom telling me to stop running around the pool.

Especially the one who yelled “SON!” However, when my best friend’s parents built a pool in the spring of 1975, they unfortunately posted rules. Nailed to the backyard fence were swimming pool commandments.

My favorite was the last one: “Welcome to our ‘ool.’

Notice there’s no ‘P’ in it. Let’s keep it that way.”

Sadly, I broke that rule far too many times.

As an adult, I still love early summer. Although I no longer experience the joy of the last day of school, I can still put on Alice Cooper and play a few rounds of Marco Polo for nostalgic purposes. But what I now love most about this time of year is a super-chilled creole tomato. God’s gift to Louisiana. I cover mine with fresh basil, cracked pepper and the exquisite olive oil produced by the Georges family in southern Greece. It’s sold at St. James on Prytania. I imagine that perfect summer evening: a sun-warmed pool, a cold drink and a swarm of termites flying in my mouth. It’s June in New Orleans.

June-July 2015 29

FRAN AND JEFF LORIO KNEW when they walked through the door of this stately Uptown Victorian that it was the home for them. “It had all of the elements we needed, plus two extra items on our wish list—a pool, and it’s on the parade route!” says Fran.

This charming Victorian Queen Anne is perched along one of New Orleans’ grandest avenues. Lots of windows and a bit of exquisite stained glass all serve to flood each room with a bounty of natural light—another aspect of the home that the Lorios love.

The first call the new homeowners made was to Penny Francis, Associate ASID, IIDA, and owner of Eclectic Home on Oak Street. “Working with Penny and her team is like a gift to me. We have worked with her on several projects; each time, I can’t wait to call her and get started. And each time we finish a project, I am truly a little sad that it is over,” says Fran.

“Fran is a joy to work with. She trusts that there is a method to the madness,” laughs Penny. “Designers are creative people, and creative people need freedom. We listen and come to an understanding as to what the client’s needs are, and we see the big picture. Fran trusts the process. Most of all, the process should be fun!”

And with Penny leading the project, it is.

An Eclectic Home

by Anne Honeywell

Fran says, “I would definitely describe my style as eclectic—I like things that are unique. I like bold colors and statement pieces, but I often find it difficult to focus on a certain vision because I like so many things. Penny provides that focus and then some!”

In the living room, design inspiration came from the Lorio’s vintage persimmon velvet club chairs. “We began with those chairs and created a concept board based on colors that would be complementary,” says Penny. “We settled on navy and a cool grey, which paired beautifully with the orange tone of the chairs.”

Anchoring the room is a custom navy sofa, adorned with bolsters in a deeper persimmon hue, coupled with navy and white fretwork pillows. A pair of swivel glider chairs in a Chinoiserie pattern that represents all the values in the room adds yet another layer of pattern and interest to the space. The accent tables are a mix of materials: wood, acrylic, mirror and iron. An antique bronze and crystal chandelier brings balance and a traditional element to the room. The crowning glory is a magnificent Ashley Longshore painting, which sits atop the mantel and serves to pull 30

Inside New Orleans

>>

photos: THOMAS B. GROWDEN

The Lorios’ Uptown Victorian

June-July 2015 31

32

Inside New Orleans

photos: THOMAS B. GROWDEN

the entire space together.

In the dining room, a vintage dining table and chairs were updated by painting the cane chairs white and upholstering the seats. A reclaimed metal bar cart and server add an unexpected design element, while the sideboard stationed between the windows introduces another painted finish to the room.

The family room, positioned off the kitchen, is a more relaxed space and features a custom leather sectional sofa in taupe. The simple lines of the sofa work together beautifully with the striking shagreen quatrefoil coffee table. The clean modern feel of the furniture strikes a perfect balance with the traditional architectural elements of the house. The Oly media cabinet purchased through Eclectic Home for Fran and Jeff’s previous home works beautifully in this space. A modern graphic wool rug in gray and chartreuse help to ground the space and add warmth, texture and color.

The iron orb light fixture adds another shape and material to the layers of eclecticism in the room. “Fran is great >> June-July 2015 33

at knowing what she likes when she sees it, and with each light feature in this house, there was no hesitation,” says Penny. The walls of the family room are painted in the same soft grey tones as the foyer and the common spaces of the home. Penny says, “These subtle grey tones are the new neutral.”

The master bedroom is truly a welcoming retreat. Tailored white linen drapery and Roman shades, a custom upholstered headboard and luscious bed linens, along with aged-iron and crystal fixtures, make this truly a great place to relax and unwind. A creamy shagreen-covered settee at the foot of the bed and a vintage dressing table restored and refinished in grey softened with an umber glaze are elegant finishing touches.

In the nursery, the crib was custom painted and upholstered in a yellow and white linen. A soft sage and white chevron pattern and yellow and white organic bed linens melt together for a charming baby’s room that will easily transform as the little princess grows up. The changing table and mirror were vintage finds that were in 34

Inside New Orleans

Above left: The master bedroom is a welcoming retreat featuring a custom upholstered headboard and a shagreencovered settee.

Above: The Lorios’ pool

photos: THOMAS B. GROWDEN

house is outfitted with

bad shape. “We modified and restored the duo by painting and changing the old hardware. A changing tray was custom fitted to the chest to transform it into a one-of-a-kind changing table,” says Penny. Providing mother and daughter a perfect spot to read and cuddle, a custom swivel glider in soft butter-yellow velvet with banding trim at the skirt edge completes the room.

“This house is the perfect marriage of comfort and sophistication,” says Fran, “I am thankful that Penny built the design with us as a family in mind so that we have spaces that look and feel like us.”

a custom queen sofa sleeper and patterned flat-weave rug.

Left: The nursery is a charming room that will easily transform as the little princess grows up. Custom shelving adds a another element of interest to the room.

June-July 2015 35

the little Victorian cottage. Brigtsen’s service has been recognized as among the best in New Orleans by Zagat. In 2012, the restaurant won the James Beard Award for Outstanding Service and is up for that award again in 2015.

The soft-spoken but passionate chef shared his thoughts with us on a variety of topics, including his time with legendary chef Paul Prudhomme; how he carries the torch for Creole cuisine; how he came to wear the crown as “King of Brown Food”; and how Brigtsen’s has been such a relevant restaurant since he and wife Marna opened for business in 1986.

What were the circumstances that led to you working with Chef Paul Prudhomme at the

Chef Frank Brigtsen

legendary K-Paul’s?

Chef Paul hired me as an apprentice at Commander’s Palace in 1978. I was there for six months and worked every station in the house. He then asked

by Chris Caire

Chef Frank Brigtsen and wife Marna Brigtsen.

36

CAN’T STOP THINKING of that Creole warhorse you grew up eating but haven’t tasted in ages? Brickcolored shrimp remoulade with deviled eggs as lagniappe? Gumbo as deep and dark as a mine shaft?

Fresh flounder complemented by a raft of toasted almond slivers?

For the past 29 years, locals and other knowing foodies alike have descended upon Brigtsen’s Restaurant in the Riverbend neighborhood to feast on these and other examples of Chef Frank Brigtsen’s sumptuous cuisine.

But it isn’t just the food that keeps ’em coming to

Inside New Orleans

me to go to K-Paul’s when it opened for dinner service.

Paul was doing both jobs, pot-cooking at K-Paul’s in the early morning, then on to Commander’s Palace. I would come in mid-morning, go over the menus, then cook lunch with a helper and dinner with just me and a dishwasher for the first three months. After Paul’s contract at Commander’s Palace was up, he came fulltime to K-Paul’s. Things were really taking off by then.

Was the K-Paul’s that everyone came to know in place at the start, or did it evolve as the months and years went by?

photos: CANDRA GEORGE mycreativereality.com

King of Brown Food

Oh, no—at first, it was just a business lunch kind of place, daily specials, etc. Adding the dinner service was when things really branched out.

We literally changed the menu daily.

The dinner menu was often not set until mid-afternoon—very adventurous times.

Do you have a memorable story or two from those heady days?

I was there standing next to Paul when he blackened the first redfish.

I was very skeptical—until I tasted it. Best fish ever. The doors opened; he carried the fish out and offered everyone a taste. I blackened a lot of fish in my six years there.

One memory was (actor) Vincent Price, who was quite the gourmand.

After having our fettuccine, he called me out to the table, effusive with compliments. I was also called out to meet the Batterburys, who founded Food & Wine magazine. They and (former New York Times food critic) Craig Claiborne were instrumental in bringing Paul to national attention.

His first national TV spot was on The Today Show, with Bryant Gumbel and Jane Pauley. It was the first time Paul and (his late wife) K were absent from the restaurant. It snowed that day, and Mayor Barthelemy issued a State of Emergency, asking businesses to close down to allow their employees to get to the “safety” of their homes. I called Paul and asked him what to do. After a moment of silence, he told me it was my call. I decided to open early—we set a new record with over 250 covers. Paul returned from New York City beaming!

They recounted this story when, years later, they sat me down and said, “We think you are ready to go out on your own.” They lent me the money and support to open Brigtsen’s.

Paul prepared jambalaya on The >> June-July 2015 37

Today Show. When he returned home, one of his brothers called and said, “How can you serve that trash food on national TV?” Jambalaya was what you ate when you were poor. Paul elevated a very humble cuisine to restaurantworthy status. That is his legacy.

Have you ever considered what you would be cooking at your own restaurant were it not for your years with Chef Paul?

I would not have a restaurant, or much else, if it were not for Paul and K. If you work for Paul, you work very hard. But his heart is as big as the sky.

So it’s 1986, you and Marna launch Brigtsen’s. Did you catch on right away?

The first night we did 72 covers— family and friends. The next Tuesday, we did four. I wore out the carpet in the hall pacing. In June 1986, three months after opening, (food critic) Gene Bourg awarded us 5 Beans in The TimesPicayune, which put us on the map. I was able to pay back Paul’s loan within a year.

I should also mention the Hanson sisters (Marna’s sisters). Sandra was one of the first waitresses at K-Paul’s. She and K had worked together. Eventually, Rhonda came to work there. They had moved here from San Francisco. Marna came to visit them, and we met and fell in love.

Not only did K and Paul lend me money, they allowed Sandy and Rhonda to leave and come to Brigtsen’s. That was huge.

Without their support, I am nowhere.

Brigtsen’s is as well-known for the genuine warmth of the staff as the food. What’s the secret to providing such consistently excellent service?

If I knew that, I’d write a book!

It’s mostly intangibles, but essentially a dedication to making people happy.

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Inside New Orleans

Food is our medium, but it is a people business. The suppliers, staff and guests. This very complex dynamic must click on all cylinders to be successful.

chefs today are too concerned with dazzling the customer, yet lack basic cooking skills. Do you agree?

Yes. Often I look at menus or photos of food that sound good or look beautiful, but I ask myself, “Where is the cooking?” It’s why I will never tire of making gumbo and gravy.

Marchesi also says, “The customer’s job is to know what to eat. The task of the chef is to cook it to perfection.” Do customers know perfection on a plate when they see it?

It is a relationship between the chef and the diner, an exchange of trust and understanding. The chef is not cooking for himself or herself, but for the guest. The very bottom line is that I cook to make people happy. For that >>

photo: CANDRA GEORGE mycreativereality.com photo: SARA ROAHEN SOUTHERN FOODWAYS ALLIANCE

Renowned Italian chef Gualtiero Marchesi says that

Clockwise from top: A bowl of Frank Brigtsen’s gumbo; Tres leches cake with strawberries and chocolate whipped cream; pots on the stove at Brigtsen’s; sautéing rabbit for gumbo.

photo: CANDRA GEORGE mycreativereality.com

When I sat at the table with the Batterburys and Paul, he called me “Chef” of K-Paul’s for the first time. I am also blessed to have learned from some of the greatest Creole chefs that no one has ever heard of, both at Commander’s Palace and K-Paul’s. Creole cuisine has been passed down that way for centuries, with no recipes. I learned to cook without recipes. This was before Paul began writing.

We had a wall phone in the small, very hot kitchen of K-Paul’s. I learned to make marinara sauce over the phone. Paul created crabmeat hollandaise and other sauces over the phone with me!

Many of these old-school Creole chefs worked at the icons of our city—Brennan’s, Commander’s Palace, etc.

Among them were Stanley Jackson, later at Kabby’s in the Hilton; Leroy Thomas, a very patient mentor; Raymond Sutton; and Armond Jonte, the first one of the early chefs at Gautreau’s. They all took me under their wing.

Steve Gambel, who partnered with Gerhardt Brill on Gambrill’s, was my first mentor at Commander’s Palace. He broke me in on the pantry station. I got to work hot appetizers when that cook was sent home for drinking. I got on backline sauté when those two guys didn’t see the schedule change and didn’t show up for Sunday jazz brunch. I learned the hard way, but it was a good way, under the ever-watchful eyes of Miss Ella and Mr. Dick Brennan.

photo: SARA ROAHEN SOUTHERN FOODWAYS ALLIANCE

Besides Chef Paul, who were your mentors?

June-July 2015 39

to happen, I must trust my innate sensibilities and taste and, hopefully, the guest responds accordingly.

It can be a very humbling experience to put your heart and soul, and beliefs, on a plate every night.

You are vulnerable to criticism and the diversity of the human palate. This is why there is no substitute for experience. Ours is not so much an art as it is a craft. Producing dishes over and over again is repetitive, but it breeds perfection of a sort and chefs must recognize that.

What are your views on molecular gastronomy?

I think the advances in techniques are very interesting, but my focus is on flavor. Molecular gastronomy reminds me of conceptual art in the ’60s.

It really made you think, but there was often nothing tangible to enjoy over time. I do think Chef (Phillip) Lopez’s “foie-li-pops” at Root are the bomb!

I believe that the beauty of food, and life, is its diversity. We are blessed with palates that hunger for variety. The world is filled with a variety of foods, whether it’s meats, seafoods, vegetables, grains—that’s not a coincidence. Thus, diversity in the restaurant

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Inside New Orleans

scene is a very good thing.

You have so many signature dishes—the softshell crab, the duck, the rabbit, the pecan pie. Is it ever a burden to your creativity to keep them on the menu?

You must have balance on the menu. Just because something is old does not mean it isn’t good anymore. These are the dishes I call “cravers.” Some guests come because they are craving a signature dish. We must provide that. The balance is staying fresh as well. Whenever I have free time, I am working on something new, testing recipes, etc. Some ideas germinate for literally years before they come to fruition. It’s all part of the process.

How important is seasonality of ingredients?

I put great emphasis on seasonal cooking. I’m lucky to cook here in Louisiana, as something is always in season. For instance, I always look forward to March, one of my favorite food months, as we’ll have oysters, crawfish and Ponchatoula strawberries all at their peak.

We have no tomatoes on the menu during winter. It’s satsumas and then navel oranges for the house salad. We just gave the catfish a rest for a minute, but I would only serve the Des Allemands catfish I buy from the fisherman’s wife. There is no other reason for me to have catfish on our menu.

We are very much ingredient-driven, and thus seasonality is the engine that drives the train. Getting back to the people part of the equation, I recently spoke with the young farmer who supplies our salad greens. He was hinting at trying new things. I told him I would buy whatever he grows. This dynamic is critical to the food supply chain.

I saw an interview with the guys from Covey Rise Farms in Tangipahoa Parish. They said that they grow what the chefs tell them they want, hence the dining customer gets exposed to ingredients he might not otherwise: purple okra, various lettuces not commonly seen, etc.

Chefs are the reason you can now buy “spring mix” and baby spinach at your grocery. In the ’80s and early ’90s, I was shipping in cases of baby lettuces and spinach from California and mixing it myself

until local farmers began providing it. Chefs have tremendous influence in informing the consumer palate, which eventually leads to across-the-board changes in the way American families eat at home. I believe the continued success of farmers markets is a direct result of this. It is wonderful to see. Look at Good Eggs; you can click online and get straight-fromthe-source foodstuffs delivered to your door.

So tell everyone about Frank Brigtsen and the crown he wears as “King of Brown Food.”

“In cooking, color is flavor, and brown is the color of flavor.” That is my mantra. From browning onions to searing meats. Do you know why browning meats—searing, roasting—increases flavor? When you caramelize the protein, it converts to natural glutamates. That means an incredible depth of flavor.

It’s why we love “debris,” the crispy bits from a roast beef or pork.

But that takes time, the kind of time our mothers and grandmothers devoted to dishes such as crawfish bisque, which sadly I hardly see anymore on menus.

I am eagerly awaiting fresh crawfish tails to >>

appear so I can make my crawfish bisque. We started offering it last year.

It is quite the production. And yes, my cuisine takes a lot of time and labor. There is a lot of chopping, a lot of browning. Ducks slow-roasted for four hours, pork roasted for eight hours. Do you know of Slow Food, the movement started in Italy? I was the first member in Louisiana.

What makes a place a

Are there too many restaurants in New Orleans in 2015?

Yes, there are too many. I cringe a bit each time an ambitious young chef opens, especially a second place. I wish them all the best.

Speaking of a second place, I know a lot of people who miss Charlie’s in Harahan and the Dirty Boy sandwich!

Thank you; we hear it a lot.

Running two places is very demanding and stressful.

“neighborhood restaurant”? Have we lost too many of them in New

Who are/were your favorite chefs?

Orleans?

Local: Paul Prudhomme, Willy Coln, Gerard Crozier, Chris Kerageorgiou and Warren LeRuth.

National: Jacques Pepin, Andre Soltner (Lutece), Alfred Portale (Gotham Bar & Grill), Larry Forgione (An American Place), Alice Waters and Wolfgang Puck.

Yes, we have lost many. But there is a new style of neighborhood restaurant that is thriving: chef-owned and chefdriven cafes and casual bistros. Few, if any, are what I would call “Creole,” but this is the NEW New Orleans.

Our culture and restaurant scene are changing at a very rapid pace.

You are also a Master Chef in Residence at NOCCA and an

Which ones do you miss the most?

instructor at the New Orleans

Restaurant Mandich and Uglesich’s.

We used to live on Clouet and North Rampart in the late ’80s, early ’90s, and would feast at Mandich.

Cooking Experience. Why?

Brigtsen’s is one year shy of its 30th anniversary. Why do you think restaurants that seem to have everything in place close after short

Teaching Creole cuisine is my mission in life. I was blessed to learn from Paul and many great Creole chefs, and it is my turn to give back. Luckily, I have the venues to do that. This is America’s greatest regional cuisine, and it is over 200 years old. I am proud to be a small part of that continuum.

runs?

Well, I wish I knew the answer. It is a tough business and getting tougher.

Intensive labor, food prices, etc., but also the sheer preponderance of new restaurants. It is mind-boggling to me. It will only lead to more attrition.

Warren LeRuth once told me that the life-span of a restaurant is 21 years.

I asked, “How can you pin it down to that specific number?” He said, “That is a generation.”

Would I really find cans of Blue Runner beans at your house?

Well, yes! And the new line of dry beans as well. I do enjoy working with good local folks selling good local products.

I’ll give you the last word…

I want to thank the dining public and my staff for 29 wonderful years at Brigtsen’s—we aren’t done yet! Eat more gumbo!

Wine Cellar

by Bill Kearney

THE WEATHER IS WARM and we are all in search of a beverage that is cool and refreshing. Something that can distract us and bring moments of fun during a time of the year when humidity and heat are omnipresent. Our minds drift to light and sparkling and an endless stream of bubbles seeming to appear out of nowhere. It is the beverage of kings and queens and endless celebrations, and it inspires us to smile and raise our glass in toast.

You got it—Champagne!

The truth is that Champagne can only originate from that special place known as Champagne, France.

Winemakers around the world have attempted to duplicate the glass of bubbly, but their products should rightly be called “sparkling wine.” In fact, there are a few imposters from California who actually do a pretty good knock-off, but we truthfully cannot call them “Champagne,” as they do not hail from the region of Champagne, France.

Shramsberg, Domaine Carneros, Mumm and Iron Horse are a few American wineries that produce very good sparkling wines in California.

Some will argue that they use similar grapes as well as the traditional methods (Methode Champenoise), but they are still not from Champagne—and yes, that does matter!

The primary grapes used in making Champagne are the light-skinned chardonnay and dark-skinned pinot meunier and pinot noir. These become important as we find Champagnes called “blanc de blanc” (white from white) and “blanc de noir” (white from black), which are white Champagnes made from lighter- or darkerskinned grapes. It is common to find Champagnes made with a blend of these grapes, as well as four other grapes used for blending purposes. The

Champagne variety of wonderful flavors found in stylistically differenttasting Champagnes can be attributed to the different quantities of grapes used in each blend.

Then, of course, there are the extraordinary Rosé Champagnes that are salmon and coral in color and bring an elegance of softness that many Champagne drinkers find alluring. This additional color is usually attained by the addition of small amounts of still pinot noir during the blending process. Rosé Champagnes can be unique and exquisite expressions of classic Champagnes, though they are usually a bit more expensive and harder to find.

There are a plethora of famous Champagne houses that have become synchronized to our American memories as symbolic of grandeur and fine celebration.

Moet & Chandon’s Dom Perignon evokes such a fondness, as do others such as Louis Roderer’s Cristal.

These will also create a dent in the wallet, so I recommend looking for Laurent-Perrier, Lallier, Mumm and Henriot; of course, many of you will defer to Veuve Cliquot. There has also been a strong movement by smaller producers who call themselves “Grower Champagnes.”

These wines may lack the marketing budgets and name identification, but I can assure you that they are usually worthy of your purchase and offer glass-clinking enjoyment. Their bottles of bubbles are fun, as is the ever-familiar ring of the cork popping.

Just remember to focus on what is in the bottle and not on the label. That alone should dictate if what you like is truly a good wine.

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44

Inside New Orleans

illustration: GRETCHEN ARMBRUSTER

A SIX-MILE C E L E B R AT I O N

photos: THOMAS B. GROWDEN

by Kate Brevard and Michael Harold WHEN GAY WIRTH OPENED Wirthmore and indoor flea-market emporiums. But the Antiques in 1985, she wanted to locate in the thoroughfare slowly and quietly revamped itself French Quarter, but at the time, rents there were at the sleepy pace of how things operate in New too expensive. So, she found herself back where Orleans. Now, after 30-plus years, the sidewalks her ancestors had set up shop over 100 years ago: are thriving with commerce reflecting a range of Magazine Street. Gay is but one example of the local architecture, from colorful Victorian cottages many merchants who were pioneers along Magazine trimmed in quirky gingerbread millwork to Street in the ’80s and long before. modern construction. Compared “I have been a Named after an ammunition to most big-city shopping hubs, it merchant on magazine in the late 18th century, offers the charm of a small-town Magazine Street Magazine Street mirrors the crescent Main Street with establishments for 20 years, and shape of the Mississippi River and as varied as lifestyle and clothing I am still amazed traverses the length of the city boutiques, pet shops and cuttingfrom Canal Street through the CBD and delighted by its edge restaurants. and the Lower Garden District Bryan Batt and his partner, Tom variety, its friendliness to Uptown and Audubon Park Cianfichi, own Hazelnut, a fine gifts and by how much and finally ends at Leake Avenue and elegant home accessories store. visitors love it.” near the bend in the river. This “For the 20-plus years that I lived in – Kevin Gillentine, “shopping destination street” is New York City, on every trip home, MSMA President moving full-bore ahead into today’s Tom and I would spend at least one high-tech world. New enterprises are popping afternoon and ‘do’ Magazine Street,” says Batt. “It up along the six-mile stretch almost as fast as was then that I noticed the growth of unique shops the well-known artist Hunt Slonem can paint his blossoming on the street. Over the years, I think bunnies. the movement toward diversity in these kinds of Once upon a time, Magazine Street was shops was organic. I love that most of them are known almost exclusively for its antique stores locally owned, which really doesn’t exist on such a >>

Above (l-r): Sweet treats from Sucre; fun flags on the street; bright doorway at Basics Swim & Gym; colorful boots at Je T’aime.

June-July 2015 45

left: Cool optics at Art & Eyes; multiple shops on the street; Tom Cianfichi and Bryan Batt at Hazelnut; the vibrant exterior of Sotre; contemporary style at Villa Vici; Stafford Tile & Stone was originally a neighborhood bar.

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Inside New Orleans

November 2014. “It’s been in the back of my mind that someday I might open my own store—something more contemporary and less stuffy than the French antique stores that once populated the street.” Sotre sells distinctive art, jewelry, home furnishings, linens and gifts, with price points from $5 to $5,000. With Sotre, Kaynor has realized her dream. She gives customers a sumptuous shopping experience that juxtaposes modern with traditional as only a designer with her experience and eye for color can do.

Magazine Street has it all—whether you’re running the most mundane of errands, going to the grocery store or pharmacy or buying a perfect wedding present. There are even great options for keeping fit and pushing your limits. When Sandy and Ron Franco selected the location for an uber-chic athletic club, they chose the heart of the Garden District for several reasons, not the least of which was that it is high and dry! “We are thrilled to see the increased focus on health and fitness on Magazine Street,” says Sandy. “Serendipitously, the opportunity to bring Franco’s back to NOLA landed us right in the middle of it. This six-mile stretch has seen an explosion

photos: THOMAS B. GROWDEN

Clockwise from top

grand scale anywhere else—even Fifth Avenue and the Champs Élysées are pretty much glorified malls.”

Batt’s affection for his Uptown neighborhood is persuasive. However, when asked whether Magazine Street has become too saturated with shops, he pauses, raises an eyebrow and says, “The only thing the street is saturated with is pot-holes!”

Unique and diverse. Those two words are synonymous with New Orleans, and Magazine Street has become a microcosm of the city. A walk Uptown along the 5400 and 5500 blocks of the long promenade finds a whimsical gift shop, two coffee shops, Earth Savers, a popular day spa and several high-end clothing boutiques, such as Mimi. Basics Underneath Fine Lingerie and Basics Swim & Gym add to the variety of shopping options. These Uptown blocks also include a multitude of dining options as well.

Grace Kaynor, an experienced interior designer with a rich and diverse educational background, studied Magazine Street’s growth and change in aesthetic sensibilities closely before opening up Sotre with her business partner, Virginia McCollam, in

of boutique fitness studios—Pilates, barre, cycling, treadmill training, boxing and every other fitness variety. On every corner you will find a place to get your sweat on.”

The diversity on the street attracts all age ranges and offers something for everyone. It seems Tulane and Loyola students are in the majority at The Bulldog and its neighboring Rum House. But if you lunch at Joey K’s and stroll to Sucre for dessert, you will see young mothers with jogging strollers, businessmen and grandparents with their grandkids on an after-school outing, all intermixed along this wonderfully original New Orleans passageway.

Even our city’s visitors are prone to say that a trip to New Orleans just wouldn’t be complete without a visit to Magazine Street; it has, in fact, become a destination. Jann Fenner opened her shop Fleur d’Orleans nine years ago and has witnessed the renaissance happening all around her. “The number of stores and restaurants has been on a steady rise,” says Fenner. “The entire length of Magazine has seen new life. We see both locals and visitors alike enjoying the diversity. There is a very exciting energy on Magazine that draws people to our special street.”

Pop into Billy Reid on the corner of Austerlitz to check out what this local boy from Amite, Louisiana, who has made it big in the rough and tumble world of fashion, has to offer. His clothes are representative of his own style, down-home Americana with a big dose of flair. Whether it’s a beautifully made, but simple, cotton blouse or a made-to-measure men’s suit, you won’t be able to walk out of his store without a shopping bag in hand.

When Vikki Leftwich opened Villa Vici, she brought a new aesthetic to the furniture offerings along Magazine. The clean, crisp lines of the furniture blend seamlessly with the chic accessories and lighting. She says, >> June-July 2015 47

“We’ve been on Magazine Street for almost 20 years. We’ve always loved it here—it’s a one-stop street for furniture, fashion and fun.”

Speaking of chic. If you are looking for highend women’s fashions, maybe something hot off the European runways, you will find that, too, on Magazine. Weinstein’s houses the most fashionforward clothing lines, including Dries van Noten, Rick Owens, Dusan and Victoria Beckham. Like fairytale fairy godmothers, by the time you leave their store, owners Bonnie Wilson and Roz Weinstein will have turned you into the Cinderella-model who was walking the European catwalks.

With stops at all these stores, you’ll no doubt work up an appetite. Not only fashion, design and art have influenced the street’s growth; food has played an essential part in making Magazine a destination street. “In 2000, John Harris opened Lilette and transformed the neighborhood by creating an upscale neighborhood restaurant,” notes Wirth. “Harris really started the food revolution and was the drawing card for others to come after him.”

And come they did. Now stand three Vietnamese

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Inside New Orleans

restaurants, in addition to a generous supply of other international eateries. The variety and choices are abundant and delicious, with Mexican, Southwestern, Ethiopian, Creole, Caribbean, Japanese, Chinese and Lebanese—and that doesn’t cover them all.

The Uptown area of Magazine Street is probably the most well-known; when people think of Magazine for shopping or eating, they don’t typically think of the downtown blocks of the street. This area is grounded by the long-standing and wellattended Crescent City Farmers Market at the corner of Magazine and Girod, which is held every Saturday from 8 a.m. to noon. Pêche Seafood Grill, 800 Magazine Street, was the 2014 winner of the James Beard Foundation’s Best New Restaurant Award, as well as the winner of the James Beard Foundation’s Best Chef: South, Chef Ryan Prewitt. Along with the ever-expanding National World War II Museum and its restaurant, The American Sector, these places of interest are big draws to this section of Magazine Street, adjacent to what you might consider the Lower Garden District.

Lower Garden District merchants on Magazine

photos: THOMAS B. GROWDEN

describe what used to be a gap between uptown and downtown that is now closing. The area is coming back and becoming more sought after. The recently opened French Press Coffee and the modern whiskey bar Barrel Proof at the corner of Erato are examples of newly established businesses in the neighborhood.

Amanda Talley, a local artist whose gallery is located in the Lower Garden District, says, “Pêche has helped open up the downtown lunch scene. I have had clients eat there and visit me afterwards.”

Talley lives upstairs from her gallery, which is located in the front of her building on Magazine at the corner of Terpsichore; her studio and warehouse are in the back. Talley’s building was built in the 1840s as the first Federal-run pharmacy in the United States. She says, “I see the Lower Garden District part of the street selling more combined residential-business properties, which has led to a more pedestrianfriendly neighborhood. That’s good for business.”

Merchants frequently lived above their stores in the late 1890s. Gay Wirth reflects upon her own ancestors, German émigrés, who lived this way at the turn of the century, “It’s exciting to see young people bringing back >>

Signs of the times.

June-July 2015 49

Q & A from Michael to Kate

Clockwise from top left: Crocheted graffiti on a light pole; kettlebells along the wall at Franco’s on Magazine; bikes parked on the street; a collection of custom bracelets at Fleur d’Orleans; white columns and

MH: I always like asking this question. Here goes.

What’s the best-kept secret on Magazine Street?

KB: Happy Hour at The American Sector, from 4 to 7 pm. On nice days, you can sit outside and enjoy the restaurant’s covered patio.

MH: You dress well and have a great sense of style. Are you wearing anything that you bought on Magazine Street?

KB: Thank you very much! Actually, I am. My glasses are from Art & Eyes, a great shop. It has the most interesting, cutting-edge eyeglasses in the city— from designers all over the world.

wrought iron fences

Q & A from Kate to Michael

line the sidewalk; small paintings can make a big impact— at Linens and Décor.

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KB: Where do you go to satisfy your insatiable sweet tooth?

MH: I really could curse Joel Dondis, the owner

Inside New Orleans

of Sucre, for introducing me to the greatest chocolate drink in the city, the Chocolait. It is served warm in winter and frozen in summer.

KB: What’s your favorite thing to do on Magazine Street?

MH: Visit the store owners and their dogs. Last year, I moved to a house just steps away from Magazine Street, and I have enjoyed being able to walk places. I get a kick out of Sarah Thomas, the owner of Balzac Antiques, and her dog, Balzac. Margaret Jones of Scriptura has Rupert, and Kevin Gillentine, of the eponymous gallery, has Daisy. By far, the cutest is the German Shepherd/English Bull Dog mix, Crook, at Dunn and Sonnier. This dog has a cult following.

KB: What is the best-kept secret of Magazine Street for you?

MH: The Magazine Street bus. For $1.25, you can start at Canal Street and ride it all the way to Audubon Park. It beats the parking tickets.

KB: If you could create your perfect three-course meal with Magazine Street restaurants, what would it be?

MH: I’d start with the cold crab and sliced grapefruit at Square Root. Next, Lilette’s cold corn soup, and for my entrée, the whole fried fish at Baru.

photos: THOMAS B. GROWDEN

this older way of life. What a great trend.”

As the old adage goes, “There’s nothing new since Adam and Eve.” Here’s the circle of life in action, the Magazine Street of the 21st century returning to its 20th century roots. It only took 100 years to get here.

IN the Bookcase YOUR BAGS ARE PACKED—SORT OF. There’s sunscreen in the side pocket. Plenty of shorts and tees. Flip-flops and sturdy hikers, plenty of socks and at least one swimsuit. But you’re missing one thing, aren’t you? You’ll need a book for this summer’s vacation. So why not try one (or two, or five) of these?

Beach Reads

by Terri Schlichenmeyer

Released In May These are just too good to miss. Take, for instance, The Wright Brothers by historian David McCullough. I’m looking forward to When to Rob a Bank by Steven D. Levitt and Stephen J. Dubner; they’re the Freakonomics guys, remember. Melissa Rivers has a book out about her mom, Joan, and there’s a biography of Ronald Reagan. You’ll find a lot of new diet books and works from Neil Gaiman, Nickolas Butler, Neal Stephenson, Lincoln Child, Jen Lancaster, Nelson DeMille and Dolen Perkins-Valdez. Oh, and for your teen, look for a huge Archie comics anthology and Spelled by Betsy Schow.

New For July Halfway through your summer, there’s still a full range of greatness for readers of all kinds: in July, look for new novels by Catherine Coulter, Lisa Scottoline and Francesca Serritella, Nuala O’Connor, Linda Castillo, Stuart Woods, Alexander McCall Smith, Karin Slaughter, Ace Atkins, Julie Garwood and, of course, Harper Lee. Former President Jimmy Carter has a new book this month.

New biographies of Diane von Furstenberg and Bob Dylan will be on shelves. For the science lover, there’s a book about how we can expect to see life on Mars within the next twenty years. New cookbooks are all over the place, and there’s a book on natural healing for pets and a WWE book.

Coming In June

Releasing In August

What better way to start your summer than with new novels by Meg Cabot, Laurell K. Hamilton, Dorothea Benton Frank, Terry Brooks, Joseph Finder, Barbara Delinsky, Brad Meltzer, Elmore Leonard, Christopher Reich, Danielle Steel, Jackie Collins, Candace Bushnell, Jude Devereaux, James Rollins, Mary Higgins Clark, Brad Taylor, Jane Green, and others? Whew!

Wednesday Martin has a book about designer duds and the women who love them. Robert Kurson writes about riches—the pirate kind. And if riches of the soul are more your thing, try The Marriage Book. Just in time for grilling-out season, you’ll find lots of cookbooks for indoors and out. You’ll eat up a tell-all about Judy Garland by Stevie Phillips (who used to work with Judy). And the kids will enjoy taking a bite into a new re-release of Peter Pan by J.M. Barrie.

Hang on. Summer’s not over ’til it’s over. And it’s not over until you’ve looked for these books. Gary Rivlin, who covered New Orleans after Hurricane Katrina for the New York Times, has a new book, Katrina. New novels by Wanda Brunstetter, Alice Hoffman, Debbie Macomber, Linda Fairstein, Sandra Brown, Alex Kershaw, Sophie Hannah, Jen Lancaster, Sherrilyn Kenyon, Christopher Moore, Sue Grafton, and W. Bruce Cameron. There are a couple of good parenting books out just in time to send the kids back to school. Al Roker has a fascinating book about weather and storms. Look for Smokejumper from Jason Ramos and Julius Smith (about an airborne firefighter), and a few good cookbooks for planning those last-days-of-summer parties.

Now The Housekeeping Titles change. Authors change. Release dates definitely change.

So if you’re desperate for the latest from your fave author, feel free to throw yourself at the mercy of those wonderful people at the bookstore or library. They’re All-Knowing and All-Seeing when it comes to books. Really. Seriously. Happy Reading! Have a great summer!

June-July 2015 51

hands folded formally in his lap. Despite working well together, the word “opposite” pops into my head as I observe the two.

Nevertheless, both love New Orleans and are actively involved with the community and philanthropic giving. Richard is president of The Southern Repertory Theatre. Tom, an avid golfer, was one of the sponsors of the recent ALLFAX Specialties, Inc., Golf Classic hosted by Zack Strief to benefit Children’s Hospital.

Symmetry donated a $4,000-plus piece of jewelry to the tournament’s auction at the pre-party.

Tom explains how he got his start. “To make extra money during college, I drove a delivery truck

40 Years of Symmetry

by Kate Brevard

Richard Mathis, Judie Held and Tom Mathis.

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I’VE ALWAYS FOUND IT IRONIC that New Orleans has such a plentiful supply of beautiful antique jewelry for sale but so few skilled craftsmen to repair the delicate specimens. As a collector of period jewelry, I’ve found myself in this frustrating position more than once. Although friends had raved about Symmetry, the jewelry store, I’d never managed to fit in a visit.

And then, four years ago, one of my prized Edwardian diamond earrings broke—for the third time. I was on the verge of accepting defeat when, out of the clear blue sky, Symmetry came to mind. Admittedly pessimistic about the chances that my antique earbob could be repaired, I still decided to give them a shot.

This year marks Symmetry’s 40th anniversary in business. No small accomplishment for any enterprise, but especially impressive considering that two of the three partners are brothers, Richard and Tom Mathis. Richard runs the business and heads up sales while Tom is the creative genius behind the operation. Judie Held is the company’s CFO and has been with Symmetry since its inception.

Born in Alabama, Tom and Richard moved to New Orleans at the ages of six and four respectively.

“We moved here when we were just little bitty kids.”

Tom laughs easily as he talks, dressed casually in jeans and a polo shirt. Richard wears a dress shirt and tie and sits in his chair with perfect posture, his

Inside New Orleans

for Adler’s and swept the floors in their jewelry department. I said to myself, ‘I could use my art and do this.’ Coleman Adler asked me if I would go into their engraving department and learn how to engrave.

Later, I started my own jewelry business.”

Tom started Rings and Things with a friend in 1971. When Richard graduated from high school, he began working for his big brother. He became head of sales because he was so good with the customers.

In 1975, Symmetry was born. Richard says eloquently, “The whole concept behind Symmetry was ‘returning jewelry to its rightful place among the art forms.’ Symmetry was ‘a jewelry gallery as an art gallery.’ This was a unique concept at the time. We featured jewelers from all around the world. Our first Symmetry store on Chartres Street gave us excellent visibility. We did custom work for many celebrities, including Mick Jagger, Rickie Lee Jones and Joni Mitchell. We would have stayed in the Quarter, but the rents got too high.” Symmetry moved to the Riverbend neighborhood in 1980.

photos: CANDRA GEORGE mycreativereality.com

Old World Craftsmen for a High-Tech World

Fifteen years ago, the three partners changed their business model to specialize in the custom wedding and engagement business. Richard says pragmatically, “With weddings and engagements you have spin-off sales. Once a couple has their engagement and wedding rings, they come back for birthdays and anniversaries.”

Symmetry’s rings are beautiful and many harken back to another era. Tom talks about his creative inspiration, “I love the Art Nouveau period, the flowing lines as well as the Art Deco look. It naturally falls over into my work. But it really upsets me when people come in with a picture from the Internet and want me to copy it, exactly. I won’t do that. It’s against copyright laws, but it’s also not ethical for an artist to do that to another artist.”

Tom is an artist, jewelry designer, master hand engraver and graphic designer. He uses the latest in 3D computer technology to facilitate the creation of his designs into actual jewelry while still keeping the integrity of Old World craftsmanship.

Both men make no apologies for being perfectionists.

Richard explains, “Every piece of jewelry has to go through intense scrutiny before we let it leave the shop; everyone has to sign off on each piece.”

Forty years later, Symmetry still operates as a jewelry gallery and features the work of other artisans: Galatea, Juvite, the Mysterium Collection, Prisms and Reaction Designs by Tim Nelson (one of Symmetry’s own jewelers), among others, including estate and antique jewelry.

Symmetry’s exceptional reputation has even reached Hollywood—“Hollywood South.” Ever since Louisiana has become the new movie/TV-making capital, the company receives regular commissions. “We just did a couple of pieces for NCIS: New Orleans. We made a very cool locket that had to have a hidden clasp for a SIM card, which was a big part of the story line,” says Richard.

But perhaps Tom sums up the rationale behind Symmetry’s longevity the best. “The reason we were successful as three partners is because Richard was in sales, Judie was in finance and I was in design. We didn’t step on each other’s toes. It was a triangle of talented people who didn’t conflict with each other. Each one of us is a point of the triangle and each has our own niche.”

My broken earrings? The third time was the charm.

Symmetry repaired them with the expertise of the original jeweler who made them over 100 years ago. They have never broken since. Symmetry’s jewelers are master craftsmen in the Old World tradition in a high-tech, modern world.

June-July 2015 53

The

Taste of

Summer! photo: THOMAS B. GROWDEN

by Dolly Duplantier

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Inside New Orleans

Snowballs MOST CITIES SIMPLY RELY on warmer weather to mark the beginning of spring and summer.

Their seasons are announced by changing leaves, snow storms and budding flowers. It’s all very nice and picturesque, but certainly not exciting like the seasons celebrated in New Orleans.

Seasons here are life-changing events when magical things become available. Here, we do more than observe a change in climate. Winter, spring, summer and fall can’t hold a candle to crab, oyster and shrimp, all of which can bring a smile to anyone’s face. There is one season, however, that no matter your age, brings childlike joy and coincides with the city’s explosion of its own spring colors. When the azaleas start competing with homemade recipes of bright and beautiful hues, it’s time to get in line, because the snowball stands are officially open!

Whether they are served from a popup stand run by kids every summer or an established family business, snowballs have been a New Orleans tradition for more than 80 years.

This year marks amazing milestones for four well-known stands. Hansen’s Sno-Bliz celebrates its 76th year, Williams Plum Street Snowballs marks 70 years (36 with current owners), Sal’s Sno-Balls in Metairie hits 55 and Ro-Bear’s in Harahan commemorates its 50th season.

Just where did this delightfully cool and fluffy concoction get its start? Every person who has ever enjoyed a snowball can thank a number of hard-working pioneers who used their ingenuity, training and craftsmanship to simply create a little extra income for their families

during the Great Depression. Little did they know their inventions and recipes would create an iconic New Orleans treat!

Whether you spell it snowball, snoball or sno-ball, we’ll keep things simple here and use the variation with the “w.” Before the invention of the snowball ice-shaving machine, vendors would travel the street with a hand tool similar to a wood plane and manually scrape the ice, a time-consuming venture. Shirley Robért, owner of Ro-Bear’s, remembers getting snowballs made that way. “Thank God, I didn’t have to do that. I don’t think I would have done it!”

Robért can also thank two men who independently designed snowball machines: Ernest Hansen in 1934 and George Ortolano in 1936. Hansen, a master machinist, knew he could build something that would produce the same fluffy, cloud-like shavings done by hand.

He created the Sno-Bliz, eventually earning a U.S. patent. According to his granddaughter, Ashley Hansen Springgate, the current owner of Hansen’s Sno-Bliz, her grandfather made a few machines and even sold some to the Audubon Zoo. However, after seeing children toss nickels into the blades of the machine, he bought them all back. “He was very proud of what he had created and didn’t want anyone ruining his name by not using it properly,” she says.

Hansen Springgate grew up helping at the stand and says her grandparents didn’t have the money to finance manufacturing multiple machines. “The materials were very expensive. He had a different focus. They always intended to keep it to one stand.”>>

June-July 2015 55

photo: SARA ROAHEN SOUTHERN FOODWAYS ALLIANCE photo: © RONNIE R. SCIORTINO

Top: Donna Black of Williams Plum St. Snowballs.

Above: 1936 original SnoWizard SnoBall Machine.

Opposite: George Ortolano.

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The name, Sno-Bliz, dates back to her grandmother’s appointment with her dentist. She brought him a snowball, and he responded, “Mary, this isn’t just a snowball. This is like a snow blizzard!”

The name was shortened, and Hansen’s Sno-Bliz was born. Before the Hansens opened their first stand on Valmont Street in 1939, Ernest would go to work and Mary would set up on her front stoop every day to sell her snowballs. In 1944, they moved to their current location on Tchoupitoulas Street. After Ernest retired, he worked with Mary every day.

Around the same time the Hansens were selling their snowballs from their front stoop, George Ortolano started selling snowballs at his grocery store.

He also wanted to automate the process. According to his nephew, Ronnie Sciortino, George built his first four machines out of wood and gave them to family members to use at their grocery stores. Since 1981, Sciortino has run the company his uncle built.

Inside New Orleans

“He called it the Snow-Wizard Snow-Ball machine because he thought it was like magic—the way it shaved the ice into a fine snow,” says Sciortino.

Eventually, the words were combined and the “w” was dropped to create the SnoWizard SnoBall Machine®. Ortolano soon began receiving requests for his machine from others who wanted to start their own business. He used knowledge gained through his shipyard experience to improve his early design and started marketing them throughout the South. “From 1936 to the early 1960s, he promoted the machines by going to schools and church events,” says Sciortino.

“He would set up stands, sell snowballs and get people interested in opening their own snowball businesses.”

Sciortino says the business really started taking off in the 1960s. That’s when Sal’s Sno-Balls in Metairie and Ro-Bear’s in Harahan came into play.

Sal Talluto opened Sal’s Sno-Balls in 1960 in front of his home on Metairie Road. The present building has been there since 1969. Steven Bel, the current owner, grew up near Sal’s and began working for “Mr. Sal” when he was about 8 years old. “My first job at the stand involved picking up trash and cleaning up around the stand.”

He was filling syrup bottles and making snowballs by the ripe old age of 9. At 11, he met Gretchen, his future wife. Bel continued to work at the stand every summer. When Mr. Sal’s daughters decided to sell the business, they came to him. He was 25. Now, his 14-year old son works there.

Robért was 40 years old with six kids when she

photo: © RONNIE R. SCIORTINO

decided to open Ro-Bear’s Sno-Balls on Jefferson Highway. At 90 years old, she reigns as one of the longest-living owners of a continuously operated snowball stand in the New Orleans area. After Hurricane Betsy deposited her son’s rented snowball stand on the neutral ground, he decided it was time to move on. Robért felt she could make something of it. She salvaged the ice machine, and as luck would have it, another young man who had a stand in Harahan told her if she bought his machine, she could have his stand. “I went for it,” says Robért. “It was a 7-by-7foot building. It didn’t even have a floor.”

She began making her syrups at home. “For three years, I walked up and down the street from my house to the stand carrying jugs and bottles of syrup.

It’s been 50 years of hard work, but I just love my snowball stand.”

Around 1975, Robért purchased their current location, an old TimeSaver store. One of their machines is 50 years old and was built by George Ortolano himself. Robért retired from working at the stand about four years ago, but according to her daughter, Janice, “She is still very involved and runs the show.”

It’s All About The Ice… And The Syrup!

Ice is ice, right? Absolutely not! The main reason a New Orleans snowball >> June-July 2015 57

the ice into 50-pound blocks and keeps them cold in a large insulated box. He then cuts the ice into smaller blocks to go into the snowball machine.

“We use clear, soft ice, like what was put in ice boxes before refrigeration,” adds Bel. “Mine is kept at about 32 degrees. It comes out like snow.” He uses a SnoWizard machine and has an original from 1955. In fact, Bel spent one summer visiting George Ortolano at least once a week to learn how to take care of the machine. “He was in his 80s. I learned a lot from him about how to work on the machines and repair them.”

Donna and Claude Black, owners of Williams

photo: THOMAS B. GROWDEN

rises above the “common” snow cone is the texture of the ice. But each stand owner may have his or her own technique to achieve the perfect snowball.

“The ice needs to be the correct temperature, between 5 and 15 degrees above zero, said Sciortino.

“The blades (of the machine) need to be sharp, and the person has to push the ice in at the right speed.”

“We are old-school with our ice,” says Bel, who measures a successful day by how much ice is used. He went through 2,100 pounds of ice this past St. Patrick’s Day. Every other morning, Bel goes to the west bank to Cristina’s Ice Service to get about six 300-pound blocks of ice. He cuts

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Inside New Orleans

marked the beginning of a new industry, the fluffy snow-like ice would be nowhere without the sweet inspiration of some creative minds!

In the beginning, snowball flavors consisted of the basics. Sciortino says Ortolano’s wife, Josie,

photo: SARA ROAHEN SOUTHERN FOODWAYS ALLIANCE

Plum Street Snowballs, harvest their ice every oneto-two weeks. “It all depends on the weather,” says Donna, who doesn’t worry about thermometers and temperatures. “I can look at it and tell you if it’s good enough! We used to make our own, but just couldn’t keep up fast enough.”

Sydney Williams first opened the stand in 1945. The Blacks purchased it in 1979. Donna says, “Claude and his family used to go to Mr. Williams’ stand when he was a kid. We kept his name to keep his legacy going.”

Ro-Bear’s has made its own ice for the past 40 years. “We had the first large-capacity ice-maker in the state,” says Robért, who is proud to say she also helped perfect the design of a stainless steel ice mold to fit their machine.

While the invention of the snowball machine

would experiment with an assortment of extracts and flavorings from her grocery store to create new flavors for their “magic snow.” Her specialties were nectar cream and chocolate cream.

“My Aunt Josie came up with all the cream flavors everyone uses today,” says Sciortino. “She put cream or PET milk on everything. She would create flavors like Pink Lady (nectar cream), Chocolate Moo Moo, Wedding Cake (almond, pineapple, coconut and vanilla extract) and Silver Fox (almond and vanilla). >>

Steven Bel of Sal’s Sno-Balls shows his ice from a SnoWizard machine.

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Inside New Orleans

photos: SARA ROAHEN SOUTHERN FOODWAYS ALLIANCE

Sciortino says his aunt would often hand-write her flavor recipes for their SnoWizard customers.

Mary Hansen also created her own syrups, and Hansen Springgate continues to make her grandmother’s syrup recipes every day. She still uses Mary’s spoon to stir her syrups and uses many of her grandfather’s original bottles labeled with his writing. She’s also added a few of her own recipes. Hansen’s offers about 30 flavors, including traditional favorites and newer recipes like ginger, Satsuma and honey lavender.

Every stand has its signature flavors. “Mr. Sal would mix up syrups to keep things interesting for the kids,” says Bel. “One of his most popular flavors is the Joker—a mix of all the berry flavors.” Robin and Purple Dawn are also big sellers. Named after Mr. Sal’s granddaughters, Robin is a combination of ice cream and nectar. Purple Dawn is a mix of spearmint and strawberry that comes out purple. Bel also makes his syrup every day and does not use preservatives.

“When I make it, it’s gone within 24-48 hours. It’s always fresh. We have about 55 flavors. We stick with the basics, and they come back.”

Williams Plum Street offers about 72 flavors.

Donna Black says making syrups and snowballs is a messy business. “I get stained from my head to my

toes. At the end of some days, my pants could stand up in a corner! I’ve even had blue toenails! It’s not so bad though; it all comes out in the wash!”

Black, who makes her syrups everyday, considers herself a bit like a mad scientist when it comes to creating flavors. “I try a little bit of this and a little bit of that. I don’t write it down. It’s all in my head. We make our own syrups, our own condensed milk, our own chocolate and some extracts.”

Everyone has his or her own favorite flavor.

Bel’s is cherry or ice cream. Black’s favorite flavor is strawberry. Coming in a close second is a combination of orchid and coconut cream. She also likes chocolate and lemon meringue. “It tastes unbelievable—just like a Doberge cake.”

“My favorite flavor is coconut because that’s what I had when I was a little boy,” says Sciortino.

“You never forget the smell and how they taste.

That’s why I still like it today.”

“Right now, I either get a ginger snowball or a cream of blueberry with cardamom syrup poured on top,” says Hansen Springgate.

Robért loves Nectar Cream. “Ooh, it’s so good. There’s nothing like nectar.”

It seems the most decadent snowball at every stand is chocolate or anything mixed with condensed milk. “If they want something sweet, it’s sweet,” says Black, referring to her chocolate snowball. “Then you can add frozen mint to make it taste like a Peppermint Pattie or coconut cream to taste like a Mounds candy bar.”

“I’ll tell the whole world that I have the best chocolate,” says Robért. It’s their most popular flavor—and made even more decadent when you add condensed milk and ice cream.

Don’t Go Changing…

Hansen Springgate still uses the machines her grandfather built and admits they have broken down in the past. Thankfully, she worked closely with her grandparents. Her grandfather taught her all about the machine. However, she knew she needed help when she literally had to hold the machine together to get through the end of the day. She called a friend of her grandfather’s, and he put her in touch with a machinist named Don Elbers. “I was nervous and filled with emotion because he replaced the outer casing. All of my grandfather’s fingerprints were gone. It looked so shiny and new. At the same time, I was grateful because I could continue to work with it and could go back to working with the family heirloom.”

Tradition is important, but there are a few changes stand owners welcomed. “I was so happy when we got rid of wooden spoons and paper straws,” says Bel. “The paper straws were mushy by the time you got to the bottom and wanted to use it for all the juice. I hated wooden spoons. When I wanted a snowball, I would grab a metal spoon from the drawer at home, put it in my back pocket and bring it with me. When I was done, I would put it back in my pocket and forget it there. My mom would get mad when she would hear it banging around in the laundry. I was very happy when plastic spoons and straws came along.”

Why Do We Wait In Line?

In this fast-paced world we live in, the snowball seems to have some sort of magical power. Not only do customers embrace patience, they actually enjoy the wait and savor the outcome.

“Getting a snowball is always a special occasion,” says Sciortino. “No matter what kind of day you’ve had, that first >> June-July 2015 61

Ashley Hansen Springgate

photo: SARA ROAHEN SOUTHERN FOODWAYS ALLIANCE

of Hansen’s Sno-Bliz.

bite makes you happy.”

“It’s an art in New Orleans,” says Black. “They stand in line for a long time, but enjoy seeing their friends and talking to each other.”

“Snowballs are delicious,” says Hansen Springgate. “It’s a chance to reconnect with family and friends. Even if it’s a long line, you get a sweet treat at the end of the line.”

For Robért, it’s simple. “They are so good, they are worth the wait!

We’re Like Family While many snowball stands are run by generations of families, those family ties also run deep within their own communities.

Keeping her grandparents’ spirits alive is extremely important to Hansen Springgate. She considers herself the guardian of their traditions, and that includes being connected with people and their ordinary and special moments.

All snowball-stand owners witness their fair share of engagements, wedding parties, first communions, birthday parties, father/daughter talks and first snowballs. “A snowball is a small thing, but it’s played a major part in many life events,” says Hansen Springgate. “We get to host these events. We get to be 62

Inside New Orleans

a part of a family’s vacation and their family album.”

“I’ve seen babies grow up,” says Black. “They come back from college and with families of their own. It makes my heart feel good. After 36 years, they’re like family.”

New Orleans is a city that knows how to revel in life’s everyday events.

Snowball season is just one of the many special ways New Orleanians take pride in celebrating spring, summer, friends, family—and a hot and humid afternoon.

“We feel more like celebrating these things,” says Hansen Springgate. “We want to hold them up to the rest of the country and say ‘this is how we do it here!’”

Last year, that spirit was recognized when Hansen’s Sno-Bliz received the 2014 James Beard Foundation America’s Classics Award. Hansen Springgate says her grandparents would have been so proud of this award and believes the stand was honored because of their multi-generational commitment to quality. “Their motto was, ‘There are no shortcuts to quality!’”

Visit our Inside New Orleans Facebook page and tell us about your favorite snowball stand!

Snowball History Tour Hansen’s Sno-Bliz Celebrating 76 years!

Owner: Ashley Hansen Springgate 4801 Tchoupitoulas St. (504) 891-9788 • www.snobliz.com • Snowball, Snoball or Sno-Ball: Prefers “snoball.”

Flavors Known For: Nectar, Satsuma and Lemonade.

Hours: Tues. - Sun., 1 - 7 p.m.

Now accepts credit cards!

Ro-Bear’s Sno-Balls Celebrating 50 years!

Owner: Shirley Robért 6869 Jefferson Hwy., Harahan (504) 737-5013 • Snowball, Snoball or Sno-Ball: Prefers “Sno-Ball.”

Flavor Known For: Chocolate!

Hours: 7 days a week, noon - 9 p.m.

Cash only.

Sal’s Sno-Balls Celebrating 55 years!

Owner: Steven Bel 1823 Metairie Road, Metairie (504) 666-1823 • Snowball, Snoball or Sno-Ball: Prefers “Sno-Ball.”

Flavor Known For: The Joker and Robin.

Hours: 7 days a week, except for Easter, July 4 and Labor Day. Mon. - Sat., 11 a.m. - 11 p.m.; Sun., 1 - 11 p.m.

Cash only.

Williams Plum St. Snowballs Celebrating 70 Years! (36 years with current owners.)

Owners: Donna and Claude Black 1300 Burdette St. (Corner of Burdette and Plum St.) (2nd location at Lafreniere Park in Metairie) (504) 866-7996 • www.plumstreetsnoball.com • Snowball, Snoball or Sno-Ball: “It kind of depends on the day,” says Donna Black, who stopped to check her Plum St. Snowball shirt for the stand’s spelling. “I prefer it with a W.” Flavors Known For: “It’s a toss-up between Orchid Cream Vanilla and Chocolate,” says Black.

Hours: 11 a.m. - 9 p.m. every day during the summer at both locations.

Cash only.

June-July 2015 63

Beth Claybourn

by Kate Brevard

64

Inside New Orleans

BETH CLAYBOURN WAS SINGLE-MINDED about her career even as a child in Jackson, Mississippi. “Some of us can go through life and never know what we want to do. But, trust me, early on I knew that I was going to be a designer. One time, my father told me, ‘It’s a shame you can’t be a nurse like your sister because you’ll never make any money. This is just a housewife job.’ He passed away before he could see me become successful. But I know he knows that I made it.”

This dynamo of an interior designer and businesswoman made her mark on Baton Rouge over 30 years ago with Beth Claybourn Interiors.

Now, she’s turned her focus on New Orleans and opened a new store at 401 Tchoupitoulas Street in the heart of downtown.

“It’s always been my dream to have an extension of my firm in New Orleans. I love the city. I have a lot of clients that I have done major projects for in New Orleans, Uptown and Old Metairie, and they all say, ‘You need to get down here, Beth!’” The designer speaks at a deliberate pace, her Southern accent as deep and rich as the Mississippi River.

Beth is passionate about design and her clients. “I’ve had some clients for over 30 years. I would never have made it if my clients hadn’t been loyal to me, and I love them. Without them, I’d be nothing.” She works with her clients to achieve their goals, not hers. “I help people do what they want, not what Beth Claybourn wants. It can be contemporary one

photos: CANDRA GEORGE mycreativereality.com

Designer Par Excellence!

“A good designer has done her job well when the home she has decorated reflects the taste of its owner, without a trace of the designer’s style.”

– Beth Claybourn, ASID day; it can be transitional; or it can be very period or historical. When you leave a job, and that client says to you, ‘I’m so proud of this. This is what I wanted. You just breathed life into my ideas,’ then you know you’ve done a good job. That’s my philosophy—not what Beth likes.” She laughs heartily.

“My home is what Beth likes.” (Her book, Ma Maison, gives the reader a glimpse into Beth’s personal design preferences.)

The New Orleans location will have the same design services and merchandise that are offered in the Baton Rouge store. “I’ve made a big investment with the building, its renovation and a huge inventory. I want people to know that I am committed to New Orleans and to doing a great job.

“I’ve been here in Louisiana almost 40 years. This is home, and I love it.

I’ve been fortunate, and God has blessed me. That’s why I’m looking forward to New Orleans I hope the people of New Orleans and our tourist guests will be as excited as we are.”

June-July 2015 65

Where Blue Roses Grow

by Karen B. Gibbs

66

AN ISLAND OF HOPE AND PROMISE nestled in New Orleans’ Lower Garden District, St. Michael Special School is more than bricks and mortar. Sure, its onesquare-block, six-building campus is impressive— especially Emeril’s Culinary Center and the historic 165-year-old convent where Blessed Teresa of Calcutta lodged during her New Orleans visit.

But no structure built by man can compare to the human edifices St. Michael has formed over its 50-year history—its special children.

For Principal Susan Munster, these children are pure gold—priceless creations being molded with love and faith into independent people achieving their fullest potential. “Every day that I work here is a blessing. The children teach us. They keep us grounded.” The “us” she’s referring to are her dedicated teachers and staff, who share her vision for the more than 200 special-needs students in their care.

There are three components to St. Michael Special School: the elementary school, the Jobs of Youth (JOY) Center and the vocational training center. “We have a very active instructional program,” says Susan. “In our elementary school, we have over 80 students, ages 6-15, learning math, reading, writing, music, history,

Inside New Orleans

their faith and art. There are also iPad labs, a newly remodeled library and a fully equipped gym.”

Just as in a regular school, St. Michael’s students enjoy dances, play sports, stage plays, receive school rings and have their own cheerleaders and school yearbook. Interwoven into all of these classes and activities are socialization skills, independence and their religious faith.

At St. Michael, it is essential that the values of Jesus and the Catholic faith permeate every activity. The children are compassionate and caring, grateful and ready to reciprocate any goodness shown them. “The faith of these children is so pure and strong,” says Susan. “The comfort they get from believing is one we may never know—the childlike faith Jesus calls us all to have.” To illustrate her point, she relates this story: “When Ms. Jane Silva, our former principal, passed away, the teachers used that as a teaching moment. We told the children that this was a joyous, happy day because the angels had come and taken Ms. Jane to heaven, where she is celebrating.” There were some tears, but many of the children broke into smiles.

“To see their faith shine through was comforting to us adults. Our

photos: THOMAS B. GROWDEN

St. Michael Special School

special-needs children have a quality of life superior to what the world gives.

They experience love, happiness, joy and compassion—and in many cases, they experience it to a much greater degree than the rest of us. They believe in the goodness of our world. People see the face of Christ in these children—a pure love.”

The school’s foundress, Sr. Lillian McCormack, SSND, called the children “blue roses.” She explained that there are no blue roses in nature, but if you ever had one, imagine the care with which you’d nurture it. “Our children are that special—we nurture them,” adds Susan, glowing with maternal pride.

The symbol of the blue rose comes to life when the students make their First Communion. “On that day, each child presents his or her mother with a blue rose. There’s not a dry eye in the church.”

Family members echo Susan’s praise of St. Michael. Debbie Bennett, grandmother of ten-year-old Hannah Leger, likes the special care Hannah receives at the school. Hannah has Turner’s syndrome; she can comprehend but has difficulty expressing her thoughts. “For Hannah, being mainstreamed with regular kids was very stressful. At St. Michael, she’s in her own little world. She receives special care from someone who knows her needs and makes her happy. Plus, they are sensitive to her feelings.”

Hannah’s mom, Shaunna Leger, adds, “Since she started attending St. Michael two years ago, Hannah is a lot happier. Now, she talks more about her teacher, playing with her friends and going outside on the playground.”

But Shaunna knows that Hannah is doing more than playing at St. Michael.

“Hannah is receiving a well-rounded education focused more on the skills >> June-July 2015 67

she needs to be independent in the future. This gives my husband and me hope that Hannah will be able to function later in life when we’re no longer here.”

Says Hannah, “I like my teacher, Miss Laurel, and my friends Samantha, David …” She continues reciting the names of her many classmates, not wanting to forget a single one.

Then she adds, “And I like Zurich,” referring to the elaborate McDonaldland-type playground donated by Zurich Insurance Company. “My favorite part is the slide.” This tickles mom Shaunna, who breaks into a happy laugh.

Pete and Gayle Bertucci’s daughter, Lauren, is medium- to low-functioning autistic and has attended St. Michael for 32 years. The Bertuccis had tried several schools earlier—from an exclusive private school to a public school for the disabled, each institution fell short in one way or another. At the suggestions of Pete’s mom, they enrolled Lauren at St. Michael.

At first, Gayle was worried that the school would be too strict, that it would stifle Lauren. But her opinion changed before Lauren even set foot in the door. While waiting for the bus the first day of school, Gayle describes how a young boy impressed her with his social ease, manners and appearance.

Thinking he was there to put a younger sibling on the bus, Gayle was surprised when the young boy boarded the bus himself. “When I saw his behavior, I realized that one day that would be Lauren—socially polite and in control.”

Her dream quickly became reality as Lauren blossomed.

“One of the greatest gifts they give the children is that of high expectations.” Lauren used to have frequent outbursts, but since going to St. Michael, she’s gained self-control. In fact, recently when Lauren was out with her mom, she saw some kids acting up. Seemingly not pleased, she asked, “What is the matter with them?” Little did she realize that was how she behaved not too long ago.

In comparison to other special-needs schools, Gayle finds the atmosphere at St. Michael excellent. “You have to 68

Inside New Orleans

photos: THOMAS B. GROWDEN

This time it was the bell choir playing and the children singing Amazing Grace that caused the happy tears to flow.

When Lauren turned 21, she graduated to the JOY (Jobs of Youth) Center that serves graduates of St. Michael who cannot work in the outside world. The Center provides these graduates with a

photo courtesy: ST. MICHAEL SPECIAL SCHOOL

remind yourself that, even though every child here has a disability, the atmosphere is peaceful. The only sounds you hear are the voices of the teachers teaching. The children are taught self-control and compassion. They care for one another without being told.” Recalling experiences Lauren had at other schools, Gayle says, “If your child goes to St. Michael, you don’t worry a minute about someone not being nice or someone not watching your child. Here, they are safe, cared for and loved.”

Gayle advises everyone to always carry a hankie when visiting St. Michael. “No matter how cheerful the event, you will experience something that will make you cry.” Recently, Gayle attended a school Mass. “Unfortunately, I didn’t take my own advice.”

job environment that strengthens and reinforces good work habits and attitudes while keeping them involved in the community’s social and religious activities.

Currently, 50 grads work at the JOY Center, where they sort Mardi Gras beads for future sales and help with other income-producing projects.

The third branch of St. Michael Special School is the Vocational Training section, which offers instruction to 76 older children. In the well-equipped arts and crafts center (it even has its own kiln), students accept outside work orders for items such as centerpieces, glass creations, cheese trays and more.

The woodworking shop teaches students to work on complicated machinery, something that is amazing to the outsider, but in perfect keeping with the school’s high expectations of students.

Older students learn skills for independent living in the Emeril Culinary Center, which boasts two apartment-style kitchens and an industrial kitchen. As part of their Life Skills academic curriculum, students in the upper school program receive instruction in home cooking, nutrition, planning and clearing meals and grocery shopping. On the industrial side of the kitchen, students in the vocational training program learn restaurant and catering skills. >>

Clockwise from top: St. Michael foundress Sr. Lillian McCormack, SSND; Principal Susan Munster; a Celtic cross and marble inlay from the original St. Michael Church that was damaged beyond repair during Hurricane Betsy; the Project Monarch garden.

June-July 2015 69

Above: Graduates work at the JOY Center, where they sort Mardi Gras beads for future sales and help with other income-producing projects.

Right: Salvaged stained glass windows from the original St. Michael Church hang in the Student Center lobby. Below: The beads sorted and sold by the school are competitively priced.

St. Michael Special School derives more than 60 percent of its budget from fundraisers.

Principal Susan Munster says, “Our community is incredibly kind and giving. It is surprising how God provides people from all over, from all walks of life to help us. Look at the talented group of world-class chefs who hold the Chefs’ Charity for Children and the golf pros from all over the world who play in the Zurich Classic.”

Below are some of the annual fundraisers for St. Michael Special School.

For more information on St. Michael Special School, or to contribute, visit stmichaelspecialschool.com or Facebook.

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Inside New Orleans

Chefs’ Charity for Children, January St. Michael’s Paint Party, April Comedy Night, June 19, 7p.m., at school Blue Rose Ball, October 23, Hilton Riverside

Golf tournaments: Zurich Classic Golf Tournament, April Federal Express Tournament, October Ree Alario Memorial Tournament, October F.H. Meyers Construction Company Tournament, October

photos: THOMAS B. GROWDEN

Other than the playground, one of the happiest places on campus is the Jane Capella Silva Performance Arts Center. Here, the children take the stage to showcase their theatrical talents to family, friends and classmates. “Lauren lives for the Christmas play,” says mom Gayle. And how appropriate that she does, because, in many ways, Lauren and each of the beautiful children at St. Michael live the story of Christmas each and every day. After all, isn’t theirs the story of a child showing the world the power of faith, hope and love?

Off to a Great Start!

Antoine’s soufflé potatoes.

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Inside New Orleans

spread quickly across the country. So did the practice of having an appetizer at the start of any meal that you want to seem make special.

New Orleans had a head start in creating appetizers, and we created a lot of them.

About 15 years ago, we started seeing another new expression on restaurant menus. “Small plates” are kind of like appetizers, but a little bigger. Big enough that you might swap off your small plate for your dining partner’s small plate in midmeal. Small plates also tend to be made with entrée-style ingredients. Not just seafood, but lamb belly, sausage and especially salumi—the house-cured deli meats chefs fell in love with for a while. You could have two, maybe three small plates as a meal, instead of an appetizer and an entrée.

For a while, some menus went over to small plates entirely. The restaurants that

photo courtesy: ANTOINE’S

WE ORLEANIANS LIKE TO TAKE CREDIT for the creation of anything we do well. Example: Ernie K-Doe’s famous overstatement that “all music came from New Orleans.” And did we not invent the oyster bar? Or bread pudding, or the expression “red gravy”?

But here’s a genuine New Orleans original that I’ll bet you didn’t know about. The word “appetizer” was dreamed up by Roy Alciatore, the third-generation proprietor of Antoine’s. In the 1950s, the National Restaurant Association held a contest to find a name for the small opening course of a dinner, which was becoming popular in America. The French had a name for it: “hors d’oeuvre.” That didn’t resonate well with Americans, who could barely say it, let alone spell it.

Roy Alciatore’s neologism

photo courtesy: DELMONICO’S

At the Table

make the most of that plan are SoBou, Mariza and Vega Tapas Café. However, the trend seems to be waning. Delmonico, for example, had gone to mostly small plates a few years ago. But now its menu has reverted to the appetizer, salad, entrée, dessert format of yore. (I bet you’ll never again see the words “format” and “yore” in the same sentence. It has been our pleasure to serve it to you here.)

Back to food-style matters: during the smallplates trend, a lot of people discovered that they enjoyed all-appetizer meals. They were like wine dinners, except impromptu. In a lot of restaurants, the sommelier would even pair wines by the glass with each course.

New Orleanians took to that like shrimp takes to remoulade. We had much experience with it.

The most illustrative example of this is the classic appetizer of six baked oysters—Rockefeller, Bienville and a third oyster to be determined. The toppings are usually thick—more like stuffings than sauces.

Six baked oysters is more food than a small plate and a lot more than an appetizer. But from the birth of oysters Rockefeller in 1899 (also at Antoine’s), six of these things is what we ate. How did we do that and then move on to a half chicken Rochambeau?

All of this was enough to fire off a new generation of appetizers, with more different little dishes than we

have ever had at one time. Here is a multi-level list of the important first courses in New Orleans restaurants today. For each appetizer, I list three or four of the best makers, in the order they appeal to my palate. Of course, your mileage may vary.

The Classics Shrimp remoulade (Arnaud’s, Galatoire’s, Antoine’s, Mandina’s) Oysters Bienville (Pascal’s Manale, Arnaud’s, Delmonico) Crabmeat ravigote or maison (Galatoire’s, Clancy’s, Pelican Club) Oysters Rockefeller (Arnaud’s, Antoine’s, Galatoire’s) Escargots Bordelaise (Steak Knife, Café Degas, Chateau Du Lac)

The Raw and the Cured Oysters on the half shell (Drago’s, Pascal’s Manale, Mr. Ed’s Oyster Bar, Luke) Ceviche (Santa Fe, Borgne, Mizado, Lola’s) Charcuterie, salumi.

Delmonico’s

(Mariza, Toups’ Meatery, Delmonico, Dominica) Smoked salmon, gravlax

pork cheeks >>

appetizer.

June-July 2015 73

(Andrea’s, Salu, Martin Wine Cellar, Mikimoto)

Starchy Starters Gnocchi with crabmeat and mushrooms (Restaurant August, Tujague’s, La Petite Grocery, Ralph’s on the Park) Risotto (Dominica, Del Porto, Marti’s, Annunciation, Cava) Fried Potatoes (Antoine’s, La Petite Grocery, Galatoire’s 33 Bar & Steak, Luke) Arancini (Fausto’s, Wayfare, Maurepas Foods)

Asian Appetizers Spring rolls (Café Minh, Hua Hong 9 Noses, Dong Phuong) Sushi (Shogun, Ninja, Mikimoto, Sake Cafe) Pot stickers (Trey Yuen, 5 Happiness, Royal China, Café East) Vietnamese Happy Pancake (Dong Phuong, Namese, Kim Son)

Northeastern Influences Lobster (GW Fins, Drago’s, Café B, La Petite Grocery) Crab cakes (Mr. B’s, Ruth’s Chris Steak House, Gallagher’s Grill) Mussels (La Crepe Nanou, Ciro’s Cote Sud, Lilette, Lola’s) Scallops (Gautreau’s, GW Fins, Mr. B’s, Café Giovanni)

Delicacies Caviar (R’evolution, Bourbon House, Emeril’s, Latin’s Landing) 74

Inside New Orleans

Foie Gras

Crab cake

(Commander’s Palace, Restaurant

appetizer at

August, Pardo’s, Chateau du Lac)

Mr. B’s Bistro.

Pork belly (Restaurant August, Herbsaint, Dante’s Kitchen, Johnny Sanchez) Kobe beef (Ralph’s on the Park, Doris Metropolitan, Chiba)

Hip and Trendy Nibbles Cheeks: pork, veal or lamb (Delmonico, Cochon, Lilette, Sylvain) Barbecue (McClure’s, Squeal, Boucherie) Little Gourmet Tacos (Mizado, Bao & Noodle, Rum House) Variations on hummus (Zea, Ristorante del Porto, Borgne)

1 cup flour 1 Tbs. salt 1/2 tsp. salt-free Creole seasoning Vegetable oil for frying

Here are the recipes for a few of my favorite appetizers.

Oysters en Brochette

photo courtesy: MR. B’S BISTRO/ RON CALAMIA

This is the first dish I ever wowed people with. Even if you feel maladroit in the kitchen, you can get the same effect: this is a very easy dish to prepare. All you need is fat, fresh oysters and thick-sliced, smoky bacon. You alternate the two on the skewers (brochettes) and fry them.

For a more elegant dish, you can also wrap the oysters in the bacon—but for that the bacon needs to be fried a little first, and the oysters lightly poached.

2 sticks butter Juice of 1/2 lemon 1 tsp. Worcestershire sauce 4 dozen large oysters 12 slices bacon, each cut into four pieces

1. Start the sauce first. Place the butter in a small saucepan over very low heat. Let it melt, then let it bubble until it stops. Skim the foam off the top. Keep the butter over the lowest possible heat on your stovetop.

2. Using a deep, wide pan, heat about an inch deep of vegetable oil over medium-high heat.

3. Mix the flour, salt and pepper with a fork in a broad bowl.

4. Skewer on either metal or bamboo skewers (brochettes) about eight of the oysters and bacon, alternating each oyster with a square of bacon. Arrange them so they’re barely touching.

5. Coat the brochettes with the seasoned flour and shake off the excess.

When the oil reaches 375°, put them in, two at a time. Fry to golden brown, turning once—about two minutes per side. Keep them warm while you cook the remaining brochettes.

6. Add the lemon juice and the Worcestershire slowly to the butter sauce.

Careful! This may make the butter foam up again and perhaps splatter!

7. With a fork, unskewer the brochettes onto serving plates. Stir the butter sauce to get some of the browned solids at the bottom, and spoon about 2 Tbs. of the sauce over each brochette.

Makes eight appetizers.

Shrimp Toast Shrimp toast is a wonderful Chinese appetizer that few restaurants do well.

The best I ever had came from Kenny Cheung, who for years operated the now-gone Peking in New Orleans East.

It is much simpler to prepare than the finished product would have you believe.

It is delicious served with Chinese plum sauce, which can be found at any large supermarket.

2 cups fresh shrimp, peeled and deveined 2 cups canned water chestnuts, drained 1 Tbs. all-purpose flour

>>

June-July 2015 75

Lobster and Artichoke Dip Unlike most Americans (and everybody else in my family), I’m not wild about the spinach-artichoke dip you find in every chain restaurant in town—and an increasing number of independent places, too. However, I can’t deny that there’s something to the basic idea and have been thinking about other directions for it.

Then it hit me: lobster and artichoke go very well together.

Particularly if you use the claw meat—not just the pincers, but the rest of the claw, too, and even the meat from the legs if the lobster is big enough to make that work worthwhile. (You could also use claw crabmeat.) The step of making lobster stock from the shells is highly desirable but optional. But it gives you the excuse to have a lobster dinner a few days before making this stuff.

1. Break the claws open. Remove the meat and set aside. Put the Shell and claw meat of two onepound Maine lobsters, or one 2 1/2 pounder

4 oz. sour cream 1 1/2 tsp. Worcestershire sauce

Stems of a bunch of parsley

2 dashes Tabasco

2 garlic cloves

1/3 cup very finely grated

snipped thin served at Bourbon House.

crumbled

1 small onion, quartered

1/2 cup green onions, Oysters on the half shell with caviar

8 oz. ricotta cheese,

1/3 stick butter

Romano cheese 1 1/2 tsp. dill 1 cup shredded Monterey

1 can artichoke hearts

Jack cheese

packed in water

1/2 cup finely grated

4 oz. whole-milk mozzarella

Romano cheese

6 slices white bread, crusts cut away Sesame seeds Vegetable oil for frying

1. Put the shrimp meat and the water chestnuts into a food processor or blender, and process into a lumpy paste.

2. Scrape contents into a bowl and add the egg and the flour. Stir well.

3. Press down on the pieces of bread to flatten them.

With a knife, coat each piece of bread with a mound of the shrimp mixture about an inch high. Top with a sparse sprinkling of sesame seeds. Cut each of these into quarters.

4. Deep-fry in vegetable oil at 325° until golden brown. Drain excess oil and allow to cool for one minute.

Serves six.

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Inside New Orleans

shells in a saucepan with enough water to just cover. Add the onion, parsley stems and garlic. Bring to a low boil, then lower to a simmer.

Simmer for a half-hour.

2. Strain the water, dispose of the solid parts, but save one of the garlic cloves. Return the water to a light boil and reduce to about a half-cup while performing other steps.

3. In a large saucepan over low heat, cook the green onions in the butter until the onions turn soft. Remove from the heat.

4. Drain, rinse and break the artichoke hearts into small pieces with your fingers, and add to the pot. Chop the reserved garlic clove and shred the lobster claw meat. Add both, along with all the other ingredients except the Monterey Jack and Romano cheeses. Stir just enough to combine all the ingredients. Add just enough lobster stock to lighten the mixture, but not to the point that it flows.

5. Turn the mixture into a glass baking dish. Mix the Monterey Jack with the Romano cheese and top the casserole with it. Bake at 350° for 20 minutes, until cheese has melted and even gone a little crusty.

Serve with crackers, toasted pita, or crisp tortilla chips.

photo courtesy: BOURBON HOUSE

1 egg

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Inside New Orleans

2

Flourishes 1

1. Creole World: Photographs of New Orleans and the Latin Caribbean Sphere by Richard

4

Sexton, with essays by Jay D. Edwards and John H. Lawrence,

5

$49.95. The Shop at The Collection, The Historic New Orleans Collection, 598-7147.

3

2. The Gondolier, 48” x 60” framed oil on canvas by Carlos Párraga Cañas, $7,500.

Beth Claybourn Interiors, New Orleans, 342-2630, bethclaybourninteriors.com.

3. Himalayan salt plate with tray,

7

$49.99. Outdoor Living Center, 6

Covington, 985-893-8008.

4. Ultimate BBQ Cleaning Tool; custom, $40. mélange by kp, Mandeville, 985-807-7652.

5. ThinkPad Yoga with 12.5” display and 360-degree rotation for use as a laptop, tablet, tent and stand; pricing upon request.

Rent-A-Nerd Inc, Metairie, 4546373. 6. Custom gift baskets for all occasions hand-delivered and shipped, starting at $25. The Basketry, New Orleans, 3097935. 7. Custom printing cloth products, prices available on request. Backyard Printing and

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Secondline Handkerchiefs, 1960 Surgi Dr, Mandeville, 985-2317789. 8. Diamond quilted leather buffet 78 1/8” W x 20 5/8” D x 36” H, $2,490. Eclectic Home, New Orleans, 866-6654.

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Flourishes 2 1

1. Copper fish poacher, $1,150. St. Romain Interiors, Madisonville, 985-845-7411.

2. In the Weeds, 36” x 30” acrylic painting, 3

$650. Jovann Fine Art, rarmstrong941@mac.com.

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3. EcoAccents placemat with orange and pink print, $9; EcoAccents napkin, $8; napkin ring with flower accent, $9. Hazelnut, New Orleans,

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891-2424. 4. 24” Jiggly Flamingo, $64.95. The Pool & Patio Center, Metairie, 8372022. 5. Hand-drawn, silkprinted linen mushroom cell 20” x 20” pillowcase, $75.95.

LD Linens and Décor, New 6

Orleans, 309-4301.

6. Hand-finished table lamp with pale blue and cheetah print

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linen shade, $255. Shades of Blue, New Orleans, 891-1575.

7. 72” Pulaski Credenza; receive 10% off with mention.

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American Factory Direct, Mandeville, 985-871-0300.

8. Globally sourced, locally made one-of-a-kind pillows by Viviane Friedman, $115 each.

Exchange Shop, HermannGrima House Museum, New Orleans, 274-0754. 9. Green iced glazed ceramic jar;

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large, $206; medium, $198; small, $161. EMB Interiors, Mandeville, 985-626-1522.

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June-July 2015 81

Trade Secrets

by Trudy Hurley

PAINTING WOOD FLOORS is an ancient staple of interior design dating back to who-knows-when in the fine and not-so-fine homes of Europe. Homeowners of average means could not afford to install marble tile floors or buy expensive rugs, so they painted their wood floors as a way to not only preserve the wood, but to decorate it as well. Black and white checkerboard-painted floors were seen in many homes, mimicking the classic black and white marble tile floors found in residences of grandeur. A skilled painter could

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recreate in paint the look of multiple wood species as seen in intricate inlaid marquetry designs.

In addition to checkerboard and marquetry, there are thousands of colors and patterns to choose from. Browse the Internet to see example after example, one more wonderful than the next.

I’m told it’s not an extremely difficult project for the talented do-it-yourselfer with a roll of tape and a steady hand. But believe it or not, it’s not terribly expensive to hire a consummate professional.

photos courtesy: GREEN PARROT DESIGN

Awesome Floor Plan!

Benjamin Moore has a Porch & Deck enamel that goes on thick and dries rock hard, almost impervious to wear and tear. And what wear does appear over time is a welcome patina of good character. If a little ‘good character’ bothers you, it’s easy enough to have your painted floor touched up from time to time.

The funny thing is that, particularly in New Orleans, we are a tad obsessive about our natural wood floors. Wood floors and high ceilings—a New Orleanian’s badge of honor. So it sometimes proves quite difficult to convince a client (usually the husband) to paint over their precious wood floor. But once it’s done, the room with the painted floor invariably becomes everyone’s favorite room in the house. There’s something very happy about a room with a painted floor.

The painted wood floor can be whimsical in a child’s room, or dynamic in a master bedroom. It can be fun in a playroom or sophisticated in a foyer. In an older house, a painted floor can infuse life and charm to a worn-out wood floor. If you are building, you can designate the painted floor beforehand and use a much less expensive grade of wood and a more narrow plank in that room than in the rest of the house.

That’s it! Tell your husband it’s a money saver!

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INside Look

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Tangerine Dream

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1. Amanda Uprichard racer shirtdress, $215. FeBe, Metairie, 835-5250.

2. A-line cotton lycra 4

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seersucker dress, $455.

Elizabeth’s, Metairie, 8333717. 3. Tacori Sculpted Crescent Collection in 18 kt

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rose gold mounting, starting at $2,400. Boudreaux’s Fine Jewelers, Metairie, 831-2602.

4. Hanover floral lace dress from Laundry by Shelli Segal, $185. Town and Country Bridal, New Orleans, 5237027. 5. Jim Hjelm strapless dress in Sunset. The Bridal Boutique by MaeMe, Metairie, 266-2771. 6. Caroline Arams glasses, $295; Louis Velasquez broach, $180.

Art & Eyes, New Orleans, 891-4494. 7. Tory Burch bucket backpack in Blaze,

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$694. Emma’s Shoes and Accessories, New Orleans

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and Mandeville, 407-0668 or 985-778-2200. 8. Opera Collection Chantelle soft lace padded push-up bra available in sizes 32-38, B-F, with

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matching panty. Bra Genie, Mandeville, 985-951-8638.

9. Marini Physical Protectant, $48; Recover-E Face Cream, 10

$48; C’esta Face Serum, $99. Le Visage Day Spa, New Orleans, 265-8018.

10. Coral thong sandal with flower accent, $79.95. Foot Solutions, Metairie, 833-3555.

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Tangerine Dream 1. Mixed metal and turquoise bracelet by Suzanne & Angelique Juneau, $78. Ariodante Gallery, New Orleans, 524-3233.

2. Glo Minerals suede matte crayon box long-wear lip color, $32. About Face of New Orleans, 5

304-1556. 3. Prana, Charlie Jade & Alo printed leggings, started at $70. Basics Swim & Gym, New Orleans, 894-1000; Basics Underneath, Mandeville, 985727-9521. 4. Lilla P cotton gauze racer back cover-up, $98. The 7

Villa, Mandeville, 985-626-9797.

5. Stewart/Stand color block clutch wallet available in several

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colors, $120. Arabella Fine Gifts and Home Décor, Mandeville, 985-727-9787. 6. Peach Avero

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bra and panty separates with floral embellishments by Marie Jo; bra, $96; panty, $48. Bra la Vie, Hammond, 985-662-5065.

7.Pink tourmaline and pavéset diamond earrings. Fleur D’ Orleans, New Orleans, 899-5585.

8. Julie B Custom Linens bedding.

Sotre, New Orleans, 309-9475.

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Tangerine Dream

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1. Tom Mathis bezel-set 1.11 ct

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round brilliant cut diamond ring in 18 kt white gold palladium, $8,210. Symmetry Jewelers, New Orleans, 861-9925.

2. Leather wallet clutch, $58; leather card holder, $32. Adler’s, New Orleans, 523-5292.

3. Long, natural stone chain necklace with white leather fringe, $75. The French Mix, Covington, 985-809-3152.

4. Traveler polo, $79.50; Tropical Blend Sportcoat, $450. Jos. A Bank, Metairie, 620-2265 and 6

New Orleans, 528-9491.

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5. Camouflage t-shirt with tangerine logo, $26.95. Triumph Krav Maga, New Orleans, 3245705. 6. B2 by Jasmine Bridal floor-length gown with lace bodice in Grapefruit. Bustles & Bows Bridal Boutique, Metairie, 780-7090. 7. Supergoop! CC

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Cream, $32; City Sunscreen Serum, $42. Shine Spa + Specialties, New Orleans, 4860999. 8. Lilly Pulitzer Silk Dusk top in Keen Peach and Callahan shorts in Summer Haze; top, $98; shorts, $58. Palm Village, A Lilly Pulitzer Signature Store, Mandeville, 985-778-2547.

9. Yoke Top Polo Dress in orange abstract, $170. Kevan Hall Sport, kevanhallsport.com.

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June-July 2015 89

Grayson Wesley Davis and Evan Randall Pierce wed at Christ Church Cathedral.

Harpist Rachel Van Voorhees played during the ceremony.

The bride wore a beaded lace and tulle gown by Rosa

photo: GREER G PHOTOGRAPHY

M A R R I A G E A N D L O V E I N

Davis-Pierce

Clará accented by a cathedral-length veil.

The reception was held at the Orléans Club, where guests enjoyed dinner and dessert, a five-tier traditional wedding cake accented with Ameri-Swiss buttercream frosting. After dinner, partygoers danced to the live music of Bobby J and Stuff Like That. The couple honeymooned in Oahu, Hawaii, before returning home to Old Metairie.

The skies cleared into a beautiful sunset for the wedding of Adrienne Laborde and Charles Macgowan. At an altar by the Tchefuncte River in Madisonville, the two exchanged vows in the early evening surrounded by their respective children. The ceremony and reception were held at the home of Dan and Deenie Reese. Family and close friends enjoyed an intimate evening of Southern food and live music, all planned by Adrienne’s daughter, Merritt. The flowers were arranged by Adrienne and her friends the evening before as a part of the celebration.

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photo: KATHY GAMBLE WALKLEY

Laborde-Macgowan

IN the Spotlight Inside New Orleans Meet the Artist Party On a Saturday afternoon in April, Arthur Roger Gallery hosted the Inside New Orleans Meet the Artist party in honor of the April issue’s cover artist, Allison Stewart. The entire gallery was open for all to enjoy. While sipping tea and wine, guests met Allison and her husband, Campbell Hutchinson, and viewed some of her magnificent canvases displayed in several rooms throughout the space. Everyone enjoyed the bright and welcoming gallery on a rainy day.

IN the Spotlight Cancer Crusaders Golf Tournament The Cancer Crusaders 8th Annual Golf Tournament, held at English Turn Country Club, was dedicated to the memory of Doug Talbot, a long-time supporter of the allvolunteer organization.

Golfers from all over the United States enjoyed a pre-tournament party held at the Petite Bourbon party room compliments of Darryl Toy. Before tee off, players enjoyed jazz music

by Southern Elegance Trio and mini-massages

by Jessica Bonnet. Along the golf course, players were treated to cuisine from local restaurants.

The first place team award went to Todd Porterfield, Mike Chisholm, Doug Massey and B.J. Safran, all from North Carolina.

Kathy and Mark Mitchell, who have chaired the tournament each year, were presented a crystal award in recognition of their dedication.

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INside Peek

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1. Kevan Hall, Beth DePass and Leonard Martin at The Four Seasons Beverly Hills for Spring Affaire featuring the Kevan Hall Sport fashion show and boutique. 2. Stephen Dwyer, Jennifer VanVrancken and Albert Kelleher at the Friends of Jefferson the Beautiful’s Tree School Reception. 3. Chef Emeril, Alden, Meril and EJ Lagasse

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at the 25th anniversary celebration of Emeril’s Restaurant. 4. Lynne E. Skidmore, Irene Klinger, Michelle

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Yenni and Beth Goddard at the Leading Ladies Guild of Jefferson Performing Arts Society’s Promenade Luncheon at the Audubon Tea Room. 5. Pat Golemi with Murray and Gerri Valene at the Jefferson Beautification

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Inc.’s A Night in Rio Parkway Promenade at the Chateau Estates

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Country Club. 6. Dennis Watzke, Christy Watzke, Charlotte Piotrowski and Darrin Piotrowski at the Louisiana Philharmonic Orchestra’s Swing in the Oaks. 7.

Barbara Mitchell, Steve Holzhalb, Anne Butts and Debbie McMath at the Garden Room at Christwood after the ladies were recognized for their volunteer work.

8. The women of The Basketry celebrate the magical arrival of Pandora Disney

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charms in store. 9. Luke and Nadine McCoy at St. John in the United States Virgin Islands.

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June-July 2015 93

IN the Spotlight WYES Gala Downton Goes to the Races

photos: JEFF STROUT

Donned in Downton Abbey and Derby attire, guests of the WYES Gala Downton Goes to the Races arrived at Fair Grounds Race Course & Slots for a grand evening of dancing, dining and entertainment. BRW entertained guests while they enjoyed the Daily Double specialty cocktail.

The evening’s raffle boasted a bourbon basket, a cocktail and wine pairing dinner for 12 and a three-night stay for two at The Cove Eleuthera Bahamas Resort & Spa.

IN the Spotlight Community Rewards Program At a breakfast recognizing the winners of its third annual Community Rewards Program, Gulf Coast Bank & Trust Company awarded a total of $50,000 to the top ten local nonprofits chosen by the community. Winning first place, Immaculate Conception School received $25,000. The second place prize of $10,000 was awarded to Academy of Our Lady High School and the third place winner, Truth in Nature, received $5,000. All 501(c)(3) organizations located within the bank’s footprint were welcome to participate.

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INside Peek 1 1. Melissa Estess and Michell Stiebing showcasing The Bridal Boutique by MaeMe collection at New Orleans Fashion Week.

2. Camille Landry, Sarah Stewart, Katie Thomas, Charlotte Abide, Will Haynie, Jonathan Levy, Kate Barrouse and McKenna Mehle at the grand opening of Warby Parker Frame Studio on Magazine Street. 3. Jo Levy, Sandy Blum, Chance Brignac and Cindy Cocke at Shine

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Spa + Specialties for Rouge Bunny Rouge Launch Party. 4. Tim Cragin, Jeff Young, Laurie Young and Sandy Duplantier at the Boys Hope Girls Hope Reveillon fundraiser. 5. Dr. Janine Lissard Coe, Lila Coe and Lester Coe owner of Coe Insurance which sponsored a screening of the heartwarming movie Little Boy at the Palace Theater in Elmwood. 6. The Millenial Spirits of NOLA presenting a check to the New

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Orleans Police and Justice Foundation for SafeCam NOLA. 7. Susie Baker, Jean Jones and Elizabeth Furlong at

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New Orleans Geological Auxiliary party on Bayou St. John home of June and Paul Perret. 8. Kappa Kappa Gamma Fraternity alumnus at the Guthrie Contempory Gallery.

9. David Halpern, State Rep. Kirk Talbot, Judi Talbot, Julie Talbot and Anna Beth Talbot enjoy a Lucky Dog at Cars of Yesteryears in Metairie.

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June-July 2015 97

IN the Spotlight Steamboat Natchez 40th Anniversary Dinner Forty-one staff members who had been with the company for more than 10 years celebrated the 40th anniversary of the Steamboat Natchez at a dinner at the Riverview Room. Seven, including three father-son teams who work on the boat, have been with the Natchez for the entire 40 years.

The celebrants were addressed by Gray LaGrange, president and CEO of the Port of New Orleans; founder Bill Dow; and Captain Clarke “Doc�

Hawley, the initial master of the Natchez. Archival books and logs dating back to the very first cruise on April 13, 1975, were displayed around the room.

Champagne and a delicious fourcourse dinner were followed by a birthday cake for Bill Dow.

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IN the Spotlight You Night New Orleans At the inaugural You Night New Orleans, cancer survivors rocked the runway for a night of celebration and empowerment at the Board of Trade.

Master of ceremonies Travers Mackels welcomed presenters, including Wayne Rogers, Sally Blondiau, Dr. Mary Kathryn Rodrigue, Tammy Swindle and Betsie Gambel. The Crescent River Port Pilots’ Foundation was the presenting sponsor of the evening.

June-July 2015 99

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1. Mia Couvillon, Susan Couvillon and Jennifer Couvillon at A Musical Night with the Sybarites gathering of the all-women group 3

at Rosy’s Jazz Hall. 2. Ross and Lydia Buckley, Holly and Geoffrey Snodgrass, Bootsie and Ric Smith. 3. Sybarite officers Kay

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McArdle, Dana Hansel, Colleen McLeod and Marilyn Aiken.

4. Susan Ordemann, Jamie Agnew and Karyn Hoffman.

5. Elizabeth Woolverton, Jennifer St. Paul and Kathy Singleton.

6. About Face of New Orleans hosting a sip and shop featuring

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Stitch Fairy Designs by Julie Tamplain. 7. Aporkalypse Now raise the trophy after being awarded High on the Hog Grand Champions at Hogs for a Cause. 8. Brother Martin

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Tennis Committee Members at the Brother Martin High School Tennis Tournament.

9. Hrant Tosbath, Ivana Cvejic, Erika Olinger and Jude Olinger at Cole Pratt Gallery for the

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viewing of Gaither Pope’s work.

10. Tracee Dundas (left) with future fashion industry 9

professionals at NOLA Fashion Week’s Career Day.

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IN the Spotlight Cocktails Against Crime The Millennial Spirits of New Orleans hosted Cocktails against Crime, a spectacular event attended by more than 200 talented and bright young entrepreneurs.

Special guests included Superintendent of Police Michael Harrison and his wife, as well as representatives of the New Orleans Police and Justice Foundation.

The fun-filled law enforcement theme included mug shots, a photo booth with police officer cutouts and yes, even a trip “to jail.” The event raised $16,500 for NOPJF’s Safe Cam Adopt-A-Block initiative. Adopt-A-Block is a companion initiative to SafeCam NOLA designed to make New Orleans streets safer by asking residents to host and monitor security systems in their own home.

June-July 2015 101

IN the Spotlight Guests entering St. Martin’s Episcopal School’s Adkerson Gym for the Spring Gala, presented by Gulf Coast Bank & Trust Company, were taken back to the days of pompoms and pep rallies. The Show Your Spirit theme was much in evidence, with splashes of the school colors, red and blue, everywhere.

The evening began with the Board of Trustees Patron Party, which featured exclusive cuisine from the national pop-up supper club, Dinner Lab. The Gala featured a specialty cocktail bar, sponsored by Palmisano Construction, and the drinks were served by celebrity bartenders.

Guests enjoyed delectable delights from some of New Orleans’ finest restaurants, including Mr. John’s Steakhouse, The Court of Two Sisters, Drago’s Seafood, Chez Pierre Bakery, The Crossing, Zea Café, and much more! The band Imaginary Friendz kept guests on their feet all night long, and the excitement continued during the silent and live auctions.

Notable guests included Head of School Merry Sorrells and her husband Kim, Gala Chair Amy Lawler and husband Chris and Board Chair Stephen Huber and wife Shannon.

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photo courtesy: ST. MARTIN’S SCHOOL

St. Martin’s Episcopal School Spring Gala

June-July 2015 103

IN Great Taste

by Yvette Jemison

Summertime Desserts Capture the essence of the season MAKE THE MOST of the wonderful fruit available now for summer desserts. What’s better than a warm blueberry cobbler with ice cream? A sugar-topped crust soaks up the delicious juice the blueberries release as they bake. The bubbly filling becomes a perfect base for a large scoop of vanilla ice cream.

Almond cake just begs to be put under a cake dome; however, seasonal fruit complements a slice of this cake. Go ahead, slice it and top with your favorite fruit. If by chance you dunk a slice into your morning coffee, we won’t tell anyone.

BLUEBERRY COBBLER This make-ahead crust allows you to throw the cobbler together quickly the day you bake it. If your berries are not at peak sweetness, add an additional 1/4 cup of sugar to the filling. Do you have an overabundance of blueberries? Scatter the berries on baking sheets and freeze. Store in resealable freezer bags, and enjoy blueberry cobbler all year long.

Crust 2 1/2 cups all-purpose flour, plus more for work surface 1 teaspoon kosher salt 1 cup (2 sticks) frozen, unsalted butter 1/2 cup ice water 104

Inside New Orleans

1 Tablespoon white or apple cider vinegar

1. In a large bowl, whisk the flour and salt together.

Grate the butter into the bowl and toss to coat with the flour.

2. Stir the ice water and vinegar together and sprinkle over the flour/butter mixture. Using your hands, combine the mixture until it comes together in pebble-size pieces.

Some of the flour will not be incorporated. Gently press while flattening the butter and the loose flour between your fingertips. Continue until all the flour is incorporated. If necessary, add 1 Tablespoon of water to incorporate the flour.

3. Gather the dough together and place on a large piece of plastic wrap. Press into a disc and cover with the plastic wrap. Refrigerate for 1 hour or up to 2 days.

4. Place an 8-by-8-inch, oven-safe, 2-quart glass dish on a rimmed baking sheet. Place the dough on a lightly floured surface. Roll the dough out to a roughly 14-by-14inch square. Wrap the dough around the rolling pin and transfer to the glass dish.

5. Unroll the dough and line the dish with the crust, letting the excess crust hang over the sides. Lift the crust and let it slump into the dish, pressing gently into the corners to line bottom and sides. Let any excess crust hang

over the sides. Refrigerate while you prepare the filling.

Filling 3 pints fresh blueberries (about 6 cups) 2 Tablespoons lemon juice 4 Tablespoons all-purpose flour 1 Tablespoon lemon zest 1 1/2 teaspoons cinnamon

baking sheet until the crust is golden and the center of the filling is bubbling, 80-90 minutes. If the crust browns too quickly, cover the crust with strips of aluminum foil, leaving the berries uncovered. Let cool at least 2 hours before serving. Serve warm, room temperature or chilled, with a scoop of vanilla ice cream. Serves 6.

1 1/4 cups sugar, divided 2 Tablespoons unsalted butter, cut into 1/2” pieces 1 large egg, lightly beaten Vanilla ice cream, for serving

1. In a large bowl, toss together the blueberries and lemon juice.

2. In a separate bowl, whisk together the flour, lemon zest, cinnamon and 1 cup sugar. Add to the blueberries and toss to coat. Transfer the blueberry mixture to the prepared dish and top with the cubed butter.

3. Working with one side of the dough at a time, brush the egg on the inside of the crust and sprinkle with some of the remaining 1/4 cup sugar. Brush the outside of the crust with egg and sprinkle with sugar. Fold crust over blueberries, loosely gathering and pleating the dough as you go to create large folds.

4. Bake the cobbler on a rimmed

To do ahead: The dough can be made ahead and refrigerated up to 2 days and frozen up to 1 month. The cobbler can be baked, cooled and refrigerated up to 1 day ahead. Serve chilled or bring to room temperature before serving. The chilled cobbler can be warmed in a 350° oven for 20-30 minutes.

ALMOND BUNDT CAKE The essence of almond flavor permeates this Bundt cake, which is delicious even without the glaze and almond topping. The glaze and toasted almonds add a little sweetness, a nutty flavor and make a nice presentation.

Enjoy fresh seasonal berries by serving each slice topped with berries and whipped cream.

Cake 6 eggs, separated 1 cup sugar 2 1/3 cups almond flour 2 teaspoons baking powder 2 Tablespoons orange zest 2 teaspoons almond extract 1/3 cup sliced almonds, Non-stick baking spray

Preheat oven to 350°.

1. In a large bowl, beat the egg yolks and sugar until thick and pale. In a separate bowl, whisk the almond flour and baking powder together and add to the egg yolks. Add the orange zest and almond extract and mix until well combined.

2. In a medium-size bowl, beat the egg whites until stiff peaks form. Fold half of the egg whites into the cake batter. Fold in the remaining egg whites.

Coat a 10-cup Bundt pan with a nonstick spray, and pour the batter into the pan. Bake for 25 minutes or until a cake tester inserted into the cake comes out clean. The cake may be removed from the pan and glazed when warm—just handle the cake carefully. A completely cooled cake is easier to handle.

3. While the cake is cooling, place the almond slices in a dry skillet and heat until lightly brown and fragrant.

Transfer the almonds to a plate to cool.

Glaze 1 cup confectioner’s sugar 2 Tablespoons orange juice 1 Tablespoon vegetable oil

1. Whisk together the sugar, orange juice and oil until well combined.

2. Transfer the cake to a cooling rack with a baking sheet below to catch the drips. Drizzle the cake with the glaze and sprinkle with the toasted almonds.

When the glaze has stopped dripping, transfer the cake to a serving platter.

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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’ nomenu.com. In this guide, you will find some of the best bets around town.

Tom’s fleur de lis ratings are shown.

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 Sandwiches, 509 S. Carrollton Ave., 504-866-9104 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 Leonidas St., 504-861-9600 Mikimoto aaaa Japanese, 3301 S. Carrollton Ave., 504-488-1881 Mona’s Café aa Middle Eastern, 1120 S. Carrollton Ave., 504-861-8174 Panchita’s aaa Central American, 1434 S. Carrollton Ave., 504-281-4127 Pupuseria La Macarena aaa Central American, 8120 Hampson

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 Neighborhood Café, 3016 S. Carrollton Ave., 504-866-3683 CENTRAL BUSINESS DISTRICT Blue Room aaa American, 123 Baronne, Roosevelt Hotel. 504-648-1200 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 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 Baronne St. (Roosevelt Hotel), 504-648-6020 Drago’s aaaa Seafood, 2 Poydras St., 504-584-3911 Herbsaint aaaa Creole French, 701 St. Charles Ave., 504-524-4114 Horinoya aaa Japanese, 920 Poydras St., 504-561-8914 Le Foret aaaaa French, 129 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

St., 504-862-5252

ESPLANADE RIDGE

Riccobono’s Panola Street Café aa Breakfast, 7801 Panola St., 504-314-1810 Sara’s aaa Pan-Asian, 724 Dublin

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AND GENTILLY Liuzza’s By The Track aaa Neighborhood Café, 1518 N.

11.

Lopez St., 504-218-7888

i Lola’s aaa Spanish, 3312 Esplanade Ave., 504-488-6946 Sammy’s Food Service aaa Neighborhood Café, 3000 Elysian Fields Ave., 504947-0675 Santa Fe aaa Mexican, 3201 Esplanade Ave., 504-948-0077

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Café, 900 Dumaine St., 504-522-7222 El Gato Negro aaa Mexican, 81 French Market Place, 504525-9752 Frank’s aaa Creole Italian, 933 Decatur St., 504-525-1602 Galatoire’s aaaa Creole French, 209 Bourbon St., 504-

FRENCH QUARTER Acme Oyster House aaa

525-2021 Galatoire’s 33 Bar &

Seafood, 724 Iberville

Steak aaa Steak,

St., 504-522-5973

215 Bourbon St.,

Antoine’s aaaa Creole French, 713 St. Louis St., 504-581-4422 Arnaud’s aaaa Creole French, 813 Bienville St., 504-523-5433 Attiki Middle Eastern, 230 Decatur St., 504587-3756 Bayona aaaa Eclectic, 430 Dauphine St., 504-525-4455 Bombay Club aaa Contemporary Creole, 830 Conti St., 504-586-0972 Bourbon House aaa Seafood, 144 Bourbon St., 504522-0111 Brennan’s Contemporary

504-335-3932 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., 504581-3467 Irene’s Cuisine aaaa Italian, 539 St. Philip St., 504-529-8811 K-Paul’s Louisiana Kitchen aaaa Cajun, 416 Chartres St., 504-524-7394 Kingfish aaaa Cajun, 337 Chartres St., 504-598-5005

Creole, 417 Royal

Louisiana Bistro aaa

St., 504-525-9711

Contemporary

Broussard’s aaaa Creole French, 819 Conti St., 504-581-3866 Café Giovanni aaaa

Creole, 337 Dauphine St., 504525-3335 Louisiana Pizza Kitchen

Creole Italian, 117

aaa Pizza, 95

Decatur St., 504-

French Market Place,

529-2154 Court of Two Sisters aaa

504-522-9500 Maximo’s Italian Grill

Creole French, 613 Royal

aaaa Italian, 1117

St., 504-522-7273

Decatur St., 504-

Crescent City Brewhouse aaa

586-8883 Meauxbar aaaa

Pub Food, 527

French, 942 N.

Decatur St., 504-

Rampart St., 504-

522-0571 Criollo aaa Creole

569-9979 Mr. B’s Bistro aaaa

French, 214 Royal

Contemporary Creole,

St., 504-523-3341

201 Royal St., 504-

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

523-2078 Muriel’s aaaa Contemporary Creole, 801 Chartres St., 504-568-1885 Napoleon House aa Sandwiches, 500

Chartres St., 504- >>

June-July 2015 107

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524-9752 Nola aaaa Contemporary Creole, 534 St. Louis St., 504-522-6652 Ole Saint Southern Coastal, 132 Royal St., 504-309-4797 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

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 Juan’s Flying Burrito aaa Mexican, 2018 Magazine St., 504-569-0000 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 Slice aaa Pizza, 1513 St. Charles Ave., 504-525-7437

Rib Room aaa American, 621 St.

Stein’s Deli aaa Deli, 2207

Louis St., 504-529-7045

Magazine St., 504-527-0771

Royal House aaa Seafood, 441

Sushi Brothers aaa Japanese, 1612

SoBou aaa Contemporary Creole, 310 Chartres St., 504-552-4095 Stanley aa Breakfast, 547 St. Ann St., 504-587-0093

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

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

108

Inside New Orleans

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

Magazine St., 504-894-0033

Bourbon St., 504-598-1200

Royal St., 504-528-2601

Harrison Ave., 504-488-0107

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 Crabby Jack’s aaa Sandwiches, 428 Jefferson Hwy., Jefferson, 504-833-2722 Cypress aaa Contemporary Creole, 4426 Transcontinental Blvd., 504885-6885 Drago’s aaaa Seafood, 3232 N.

METAIRIE Acme Oyster House aaa Seafood, 3000 Veterans Blvd., 504-309-4056 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

LAKEVIEW

Severn Ave., 504-888-4772 Carreta’s Grill a Mexican, 2320

Café East aaa Pan-Asian, 4628

Café Navarre aa Sandwiches, 800

Rye St., 504-888-0078

Navarre Ave., 504-483-8828

Café Equator aaa Thai, 2920

Arnoult Rd., 504-888-9254 Fausto’s aaa Creole Italian, 530 Veterans Blvd., 504-833-7121 Fury’s aaa Seafood, 724 Martin 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,

i 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

aaa Neighborhood Café, 4408

733-8879, 4201 Veterans Blvd.,

Banks St., 504-482-6264

504-779-7253 Sandro’s Trattoria aaa Creole Italian, 6601 Veterans Blvd., 504888-7784 Shogun aaaa Japanese, 2325 Veterans Blvd., 504-833-7477

714 Elmeer Ave., 504-896-7350

Taqueria Corona aaa Mexican,

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.

3535 Severn Ave., 504-885-5088 Vincent’s aaaa Creole Italian, 4411 Chastant St., 504-885-2984 Zea aaa American, 4450 Veterans Blvd. (Clearview Mall), 504780-9090; 1655 Hickory Ave., Harahan, 504-738-0799

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 Ristorante Filippo aaa Creole

MID-CITY Angelo Brocato aaa Dessert and Coffee, 214 N. Carrollton Ave., 504-486-1465 Café Degas aaa French, 3127 Esplanade Ave., 504-945-5635 Café Minh aaaa Vietnamese, 4139 Canal St., 504-482-6266

Italian, 1917 Ridgelake Dr., 504-

Cafe NOMA Contemporary Creole,

835-4008

1 Collins Diboll Circle, 504-482-1264

Royal China aaa Chinese, 600 Veterans Blvd., 504-831-9633 Ruth’s Chris Steak House aaaa

Canal Street Bistro aaa Mexican, 3903 Canal St., 504-482-1225 Crescent City Steak House aaa

Steak, 3633 Veterans Blvd., 504-

Steak, 1001 N. Broad St., 504-

888-3600

821-3271

Sake Café aa Japanese, 1130 S.

Crescent Pie & Sausage Company

i

Dooky Chase aaa Creole, 2301 Orleans Ave., 504-821-0600 Doson’s Noodle House aaa Vietnamese, 135 N. Carrollton Ave., 504-309-7283 Five Happiness aaa Chinese, 3605

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504-483-1571 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

S. Carrollton Ave., 504-482-3935 Juan’s Flying Burrito aaa Mexican, 4724 S. Carrollton Ave., 504-486-9950 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,

Street, 504-833-6310 Parran’s Po-Boys aaa

s

Clearview Pkwy., Elmwood, 504-

Martin Wine Cellar Deli aaa Deli, Mellow Mushroom aa Pizza, 30

n

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

NORTHSHORE Acme Oyster House aaa Seafood, 1202 US 190, Covington, 985246-6155 Annadele Plantation aaaa Contemporary Creole, 71518 Chestnut St., Covington, 985809-7669 Bear’s aa Sandwiches, 128 W. 21St. Ave., Covington, 504-892-2373 Bear’s Grill & Spirits aaa Sandwiches, 550 Gause Blvd., Slidell, 985-201-8905 Bosco’s aaa Creole Italian, 141

Sandwiches, 538 Hagan Ave.,

TerraBella Blvd., Covington, 985-

504-482-3047

612-7250, 2040 La Hwy 59,

Redemption aaaa Contemporary Creole, 3835 Iberville St., 504309-3570 Ruby Slipper Café aaa Breakfast, Neighborhood Café, 139 S. Cortez St., 504-309-5531 Rue 127 aaaa Contemporary Creole, 127 N. Carrollton Ave.,

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 >>

June-July 2015 109

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Girod St., Mandeville, 985-626-5619 Ox Lot 9 aaa Contemporary, 428 E Boston St., Covington, 985400-5663 Pardo’s aaaa Contemporary Creole, 69305 Hwy 21, Covington, 985-893-3603 Ristorante Del Porto aaaa Italian, 501 E. Boston St., Covington, 985-875-1006 Sal and Judy’s aaaa Italian, 27491 Highway 190, Lacombe, 985-882-9443 Thai Orchid aaa Thai, 785 Robert Blvd., Slidell, 985-781-0240 Trey Yuen aaa Chinese, 600 Causeway Blvd., Mandeville, 985-626-4476 Water Street Bistro aaa Contemporary Creole, 804 Water St., Madisonville, 985-845-3855 Young’s aaa Steak, 850 Robert Blvd., Slidell, 985-643-9331 Yujin aaa Japanese, 323 N. New Hampshire St., Covington, 985809-3840

Gio’s Villa Vancheri aaa Italian,

Zea aaa American, 110 Lake Dr.,

2890 E. Causeway Approach,

Covington, 985-327-0520; 173

Mandeville, 985-624-2597

Northshore Blvd., Slidell, 985-

Keith Young’s Steak House

273-0500

aaaa Steak, 165 LA 21, Madisonville, 985-845-9940 La Carreta aaa Mexican, 812 Hyw 190, Covington, 985-400-5202; 1200 W. Causeway Approach, Mandeville, 985-624-2990 La Provence aaaa French, 25020 US 190, Lacombe, 985-626-7662 Lakehouse aaa Contemporary Creole, 2025 Lakeshore Dr., Mandeville, 985-626-3006 Little Tokyo aaa Japanese, 590 Asbury Dr., Mandeville, 504-727-1532 Lola aaa Contemporary Creole, Sandwiches, 517 N. New Hampshire St., Covington, 985892-4992 Mandina’s aaa Italian, Seafood, 4240 La 22, Mandeville, 985674-9883 Mattina Bella aaa Breakfast, 421

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 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

E. Gibson St., Covington, 985-

Mediterranean, 2051 Metairie

892-0708

Rd., 504-836-2007

Mellow Mushroom aa Pizza, 30 craft beers on tap, 1645 N. Hwy. 190, Covington, 985-327-5407 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 New Orleans Food & Spirits aaa Seafood, 208 Lee Lane, Covington, 985-875-0432 Nuvolari’s aaaa Creole Italian, 246

110

Inside New Orleans

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

i Caribbean, 3700 Magazine St., 504-895-2225 Bistro Daisy aaaa Creole French, 5831 Magazine St., 504-899-6987 Byblos aaa Middle Eastern, 3242

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Taqueria Corona aaa Mexican, 5932 Magazine St., 504-897-3974 Upperline aaaa Contemporary Creole, 1413 Upperline St., 504891-9822

Magazine St., 504-894-1233 Casamento’s aaa Seafood, 4330 Magazine St., 504-895-9761

WAREHOUSE DISTRICT AND CENTRAL CITY

Charlie’s Steak House aaa Steak,

7 On Fulton aaa Contemporary

4510 Dryades St., 504-895-9705

Creole,701 Convention Center

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 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., 504-866-4366 Joey K’s aaa Neighborhood Café, 3001 Magazine St., 504-891-0997 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 York Pizza aa Pizza, 4418

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 Carmo aaa Carribean, 527 Julia St. 504-861-7763 Chateau Du Lac aaaa French, 857 Fulton St. 504-301-0235 Cochon aaa Cajun, 930 Tchoupitoulas St., 504-588-2123 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 Pêche Seafood Grill aaa Seafood, 800 Magazine St., 504-522-1744 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

Magazine St., 504-891-2376 Ninja aaaa Japanese, 8433 Oak St., 504-866-1119 Nirvana aaa Indian, 4308 Magazine St., 504-894-9797 Pascal’s Manale aaa Creole Italian, 1838 Napoleon Ave., 504-895-4877 Patois aaaa Creole French, 6078 Laurel St., 504-895-9441 Rum House aaa Caribbean, 3128 Magazine St., 504-941-7560 Salú aaa Eclectic, 3226 Magazine St., 504-371-5958 Slice aaa Pizza, 5538 Magazine St., 504-897-4800 Sukho Thai aaa Thai, 4519 Magazine St., 504-373-6471

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

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Directory of Advertisers Reader Resources Contact Us: Telephone: (504) 934-9684 Fax: (504) 934-7721 Website: insideneworleans.net

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ADVERTISER............................. CONTACT INFO PAGE About Face of New Orleans...504-304-1556 90 Adler’s...................................504-523-5292 IFC All American Healthcare.........504-288-3888 99 American Factory Direct.........985-871-0300 57 Antoine’s...............................504-581-4422 58 Arabella Fine Gifts and Home Décor...985-727-9787 61 Ariodante Gallery...................504-524-3233 47 Armbruster Artworks Studio..985-630-6295 65 Art & Eyes..............................504-891-4494 6 Arthur J. Gallagher & Co........504-888-1100 103 Artistry of Light......................225-247-8963 95 Attiki Bar and Grill.................504-587-3756 24 Backyard Printing...................985-231-7789 111 Basics Underneath.................504-894-1000 89 Basketry, The.........................504-309-7935 78 Bayona..................................504-525-4455 110 Benbow Veterinary Services....504-304-7367 34 Beth Claybourn Interiors New Orleans...504-342-2630 15 Bevolo Gas & Electric Lights...504-522-9485 7 Bianchini-Tully Insurance Agency ...504-828-5578 63 Boudreaux’s Fine Jewelers......504-831-2602 91 Bra Genie...............................985-951-8638 85 Bra la Vie!..............................985-662-5065 86 Brennan’s, Ralph Brennan Rest. Group...504-525-9711 109 Bridal Boutique By MaeMe.....504-266-2771 90 Brother Martin High School....504-283-1561 99 Broussard’s . ..........................504-581-3866 11 Brown Family Orthodontics....985-626-8297 33 Bustles and Bows...................504-780-7090 78 Cabinets by Design................504-899-2300 40 Carreta’s Grill.........................504-837-6696 74 Center for Restorative Breast Surgery...504-899-2880 71 Christwood Retirement Community............. ......................................... christwoodrc.com 68 Continental Underwriters.......844-879-9686 57 Covington Business Association................... ...................covingtonbusinessassociation.org 65 DA Exterminating...................504-888-4941 67 DeLeon and Sons...................504-628-1363 112 Diane LaPlace.........................985-727-7103 48 Domangue Neurology............985-867-7510 33 Dorsey and Company.............504-524-5431 37 Dronet, Theresa, Ph.D............504-208-5580 65 Eclectic Home........................504-866-6654 81 Elizabeth’s..............................504-833-3717 86 EMB Interiors.........................985-626-1522 81 Emma’s Shoes and Accessories...504-407-0668 86 everyBody Weightloss & Wellness Clinic..504-287-8558 67 FeBe......................................504-835-5250 85 Fidelity Bank..........................504-569-3534 25 First Bank and Trust.................. fbtonline.com 19 Fitness Expo...........................504-887-0880 9 Fleur d’Orleans.......................504-899-5585 89 Foot Solutions........................504-833-3555 85 Franco’s Athletic Club............504-218-4637 IBC french mix, the......................985-809-3152 47 Friends of City Park....... friendsofcitypark.com 107 Gardner Realtors-Charlotte and Chris Dorion.... .............................................504-861-7575 61 Gautreau’s Restaurant............504-899-7397 111 Glenn Michael Salon..............504-828-6848 17 GNO Property Management...504-528-7028 67 Green Parrot Design...............504-486-8128 42

ADVERTISER............................. CONTACT INFO PAGE Gulf Coast Office Products.....504-733-3830 74 Gumbo Shop.........................504-525-1486 109 Hazelnut................................504-891-2424 28 Hermann-Grima House................. hgghh.org 81 Historic New Orleans Collection....504-523-4662 37 Ironwood Subdivision ...........504-756-4074 14 Jefferson Ambulatory Surgery Center..504-274-3100 34 Jeunesse Global ...................... firmupny.com 112 Jos. A. Bank...........................504-528-9491 89 Jovann Fine Art.............jovannarmstrong.com 62 Kevan Hall Sport.............. kevanhallsport.com 10 Khoobehi and Associates........ khoobehi.com 13 La Bella Vita Laser & Vein.......985-892-2950 59 Law Office of David Courcelle...504-828-1315 83 LCI Workers Comp.................985-612-1230 26 Le Visage Day Spa..................504-265-8018 28 Linen Registry, The.................504-831-8228 112 Linens and Décor...................504-309-4301 81 Louisiana Custom Closets......504-885-3188 27 Louisiana Pizza Kitchen..........504-522-9500 108 Magazine Street Merchants Association....... ......................................magazinestreet.com 53 mélange by KP.......................985-807-7652 78 Mellow Mushroom................504-644-4155 107 Mercedes-Benz of New Orleans...504-456-3727 3 Metairie Village Dentistry ......504-613-5497 38 Mid South Coatings...............504-662-1616 103 Murphy Appraisal Services.....504-274-2682 49 National Pre-owned Cars.......504-934-1650 112 New Orleans Auction Galleries...504-566-1849 20 North American Insurance Agency................. .............................................985-871-5480 112 Northshore Dermatology ......985-641-5198 23 Organized Impressions...........504-421-2569 68 Original Julius Lips..................504-366-5432 112 Outdoor Living Center...........985-893-8008 38 Palm Village...........................985-778-2547 89 Pan American Power..............985-893-1271 41 Paretti Jaguar of New Orleans....504-888-5420 BC Parks Health & Fitness, The....504-288-7275 98 Performance Tile & Marble.....985-651-6531 96 Pink Chariot . ........................504-835-5250 112 Pool & Patio Center................504-837-2022 77 Rent-A-Nerd..........................504-454-6373 96 Riccobono’s Peppermill...........504-455-2266 108 Sculpting Center of New Orleans....504-309-9456 96 Shades of Blue.......................504-891-1575 112 Shine Spa...............................504-486-0999 63 Skin Science.......................skinsciencellc.com 4 Sotre......................................504-304-9475 53 St. Romain Interiors................985-845-7411 78 State Farm Mary Beth Rittiner...504-392-5808 96 Steamboat Natchez Riverboat...504-569-1401 106 Susan Currie Design . . susancurriedesign.com 62 Symmetry Jewelers.................504-861-9925 5 Terry Cambise.....................terrycambise.com 106 Tim L. Fields, Attorney at Law...504-864-0111 103 Town and Country.................504-523-7027 85 Triumph Krav Maga...............504-324-5705 83 Villa, The...............................985-626-9797 86 West Feliciana Parish Tourist Commission..... .............................................800-789-4221 98 Z Event Company..................... zeventco.com 110 June-July 2015 113

Last Bite

Mellow Mushroom

by Leah Draffen

MELLOW MUSHROOM WAS the first to bring us hand-tossed, stonebaked Southern pizza—and there’s no doubt that their pies offer a unique experience. The spring water crust starts with signature Mellow dough of high protein, unbleached white flour, Appalachian spring water and no refined white sugar. The ingredients on top are as fresh as it gets—no additives or preservatives in the sauce and cheese.

Todd Moffatt, Mellow Mushroom Metairie owner and operator, recommends the Charbroiled Oyster Pizza. “It’s simple—charbroiled oysters on a perfectly baked pizza. It’s exclusive to Mellow Mushroom in Metairie, Covington and Lafayette.” Paired with a Chafunkta Brewing Co. Voo Ka Ray, it’s a great summertime lunch or dinner.

Speaking of summer, Mellow is rolling out its new summer drink menu with plenty of light and refreshing options.

Mellow Mushroom is located at 3131 Veterans Memorial Blvd., Metairie. Open Sunday through Thursday, 11 a.m. to 11 p.m., and Friday through Saturday, 11 a.m. to 12 p.m. mellowmushroom.com.

Todd invites you to try a White Lightnin’

Sunburst or Jamaican Mojito paired with one of the many signature pizzas or calzones.

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Inside New Orleans

photos: THOMAS B. GROWDEN

Peach Tea, Sicilian