healthy living 2016 • the kings of cakes • sofab • lucky dogs
February-March 2016 Vol. 3, No. 1
Vol. 3, No. 1
Publisher Lori Murphy –––––––––––––––––––––––––––––––––––––––––––– Editor-in-Chief Anne Honeywell Senior Editor Jan Murphy Associate Editor Leah Draffen Editorial Associate Maggie Murphy Editorial Intern Rebecca Perrette Contributors are featured on page 16. –––––––––––––––––––––––––––––––––––––––––––– Art Director Brad Growden Graphic Designer Jennifer Starkey –––––––––––––––––––––––––––––––––––––––––––– Business Manager Jane Quillin Senior Account Executives Poki Hampton Candice Laizer Barbara Roscoe Account Executives Angelle Albright Barbara Bossier Kim Camet Lindsay Gardner Jennifer Forbes Francesca Lupo Amy Taylor Advertising Coordinator Margaret Rivera –––––––––––––––––––––––––––––––––––––––––––– For advertising information phone (504) 934-9684 fax (504) 934-7721 email email@example.com –––––––––––––––––––––––––––––––––––––––––––– Please send items for Inside Scoop to firstname.lastname@example.org. Photos for Inside Peek, with captions, should be sent to email@example.com. Submit items for editorial consideration to firstname.lastname@example.org. –––––––––––––––––––––––––––––––––––––––––––– 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 email@example.com ––––––––––––––––––––––––––––––––––––––––––––
On the cover Artist Connie Kittok The Boeuf Gras
–––––––––––––––––––––––––––––––––––––––––––– 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 ©2016 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.
Inside New Orleans
contents table of
page 70 page 34
Features 18 Capturing New Orleans Magic Cover Artist Connie Kittok 34 A Home of Distinction 40 The Kings of Cakes The Haydel Family 50
Traces LPO’s Carlos Prieto Opus Ball Celebrates Maestro’s 10th Anniversary
52 You Can Go Home Again Bryan Batt in the Big Easy page 40 page 58
58 Celebrating the Culinary Traditions of the South Southern Food and Beverage Museum 66 Lucky Dog Legacy 84 Fashion Update 94 Mid-Winter Cotillion Old Tradition; Young at Heart 96 For the Love of Gloves
Healthy Living 2016 86 Red The Go Red for Women Campaign
Profiles 88 Lupo Center for Aesthetic and General Dermatology 90 Southern Institute for Women’s Sexual Health 92 Moore Metabolics 8
Inside New Orleans
contents table of
Departments 12 Publisher’s Note 14 Editor’s Note 16 Contributors 22 INside Scoop 33 INside Story Mardi Gras: Not for Adults Only 49 Wine Cellar Entertaining Choices
70 Flourishes Extraordinary gifts and home accents 76 Trade Secrets Advice from a Master 78 INside Look Rose Quartz Romance 98 IN the Spotlight St. Martin’s Groundbreaking 98 IN the Spotlight Sacred Heart Avenue Marketplace 99 IN the Spotlight Beth Claybourn Interiors Grand Opening of New Orleans Location 100 IN the Spotlight Moonlight and Miracles Gala 100 IN the Spotlight Le Visage Day Spa Zerona Open House 101 Peek page 76 105 IN the Spotlight Inside New Orleans Meet the Artists Party at Canal Place 105 IN the Spotlight WYES Celebrates New Orleans and the Mississippi River 106 IN Development Mardi Gras on The Avenue 108 At the Table An Oyster State of Mind 112 IN Great Taste Soup Season! 113 INside Dining 117 Reader Resources 117 Ad Directory 118 Last Bite Riccobono’s Peppermill 10
Inside New Orleans
102 IN the Spotlight The World is Their Oyster page 112
Parade Penthouses by Lori Murphy The carnival ladder is a perfect blend of Boy Scout training and shop class. For a decade, I watched my husband, Rick, and his friends vie for the best version of the ever-more effectively enhanced parade ladder. Truth be told, the Rosamond brothers took the task to a higher level. To simply lift your child above the crowd fell woefully short of expectation. It should be an ice chest dolly to and from the parade route; it should offer a minimum capacity for three people, with a platform as the preferred “monitor” station. Since they lacked power for the air-vac tube for bead displacement into the bag of loot, they had to use the fallback solution of a creatively mounted accordion-pleated dryer hose to do the job. The bench seats were cushioned and carpeted because keeping the little darlings comfy was a priority if you wanted them to spend hours on end in the safety of the parade penthouse. The dads would spend the night on the Avenue, staking out the perfect tree-free zone for the ladder brigade, only to be pushed back 6 feet by officers in the morning. Manning that newly vacant real estate became the job of the moms in lawnchairs. It was a great way to enjoy the spectacle of Mardi Gras and much more than just a way to keep the children from “under the wheels of the float” as our parents warned might happen. It seems that just when the dads hit the pinnacle of the ladder enhancement, the little parade-goers didn’t want to sit in them anymore. I can only imagine what the ladders of their future grandchildren might be like! Since most of these kids are now in their 20s, I am sure the planning has already begun. Throw me something mister, if you can throw past the little ones in the ladder seats in the front!
Inside New Orleans
Editor’s Note by Anne Honeywell
My mother always said that you learn a lot riding a school bus. Both good and bad. And yet, that is how I went to and St. Martin’s Episcopal School’s Bus 12.
from St. Martin’s Episcopal School every day until I could drive myself. She was
right; I did learn a lot. And met a lot of kids, of all different ages, many of whom I still see today. We all have Bus 12 to thank for our friendships. In this issue, two of the kids from St. Martin’s Bus 12 are featured. Brothers Mark and Kirk Talbot rode that bus with me. They were younger than I was, but it was a tight community, and we all knew each other. As a child, I knew their mom was pretty, and their dad owned Lucky Dogs! How cool was that?! Today, I know that the Talbots are an extraordinary family with very generous hearts, just like their late, great patriarch, Doug Talbot. If you had the pleasure of knowing Doug Talbot, you understand of which I speak. I hope you will enjoy Becky Slatten’s entertaining story about Talbot’s beloved Lucky Dogs on page 66. Carnival is here, and we have it covered in this issue—everything from Connie Kittok’s The Boeuf Gras cover art to enjoying (or not) parades with kids, courtesy of Michael Harold (page 33), to Winnie Brown’s wonderful take on our ever-present long white gloves (page 96). Tom Hancock shares his favorite parade-watching venues on The Avenue on page 106. Dolly Duplantier treats us to the story of “The Kings of Cakes,” the Haydel family, on page 40. And get a first look at local son Bryan Batt’s latest design, Carnival-themed Toile, in Kate Brevard’s article about Bryan on page 52. Check the Table of Contents to find Tom Fitzmorris talking oysters, Mimi Knight’s story on the Southern Food and Beverage Museum, articles from favorite contributors Trudy Hurley and Bill Kearney—and so much more, including Healthy Living 2016! I hope you are enjoying this Carnival season. Have a very Happy Mardi Gras!
Inside New Orleans
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. Other Voices: Brenda Breck, Kate Brevard, Winnie Brown, Linda Dautreuil, Linzy Cotaya, Leah Draffen, Tom Fitzmorris, Candra George, Thomas B. Growden, Tom Hancock, Anne Honeywell, Bill Kearney, Maggie Murphy, Antine Rieger and Becky Slatten.
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 king cake (page 40).
Mimi Greenwood Knight is a mother of four and freelance writer with more than 500 article and essays in print in national and regional magazines, devotionals and 50 anthologies, including two dozen Chicken Soup for the Soul books. She lives in Folsom with her husband, David, where she enjoys martial arts, gardening, Bible study and knitting. In this issue, Mimi tells the story of the Southern Food and Beverage Museum on page 58.
Michael Harold grew up in New Orleans and graduated from St. Martin’s Episcopal School, The University of the South and LSU Law School. Fluent in Spanish and French, he is also a classical pianist. Michael practiced law for more than 23 years and is now a legal recruiter. He is a contributing writer for Local Palate magazine in Charleston, South Carolina. In his spare time, he coordinates the renovation of a 19th century home in New Orleans. In this issue, Michael tells his INside Story about Mardi Gras on page 33.
photo: CANDRA GEORGE mycreativereality.com
Mimi Greenwood Knight
Inside New Orleans
photo: CANDRA GEORGE mycreativereality.com
New Orleanian Trudy Hurley was classically trained under her mother, Mary Helen Stall, who owned The Green Parrot, an antique shop on St. Charles Avenue. For more than 25 years, Trudy has worked in the finest homes in the New Orleans area and beyond for clients ranging from sports superstars to young couples. With dozens of local and national publications showcasing her work, Trudy has graced the cover of Southern Accents magazine and has been chosen for its “Four Under Forty” award—a prestigious group of decorators chosen for their talents in the field of design. Trudy shares some Trade Secrets on page 76.
Capturing New Orleans Cover Artist Magic by Linda Trappey Dautreuil
Festivals and feast days provide the backdrop for creative displays of the cultural arts in Louisiana throughout the year. Small communities and large cities draw crowds into the streets, parks and public venues where everyone is invited to the celebration. The oldest and grandest display of street art rolls on Fat Tuesday in New Orleans. When seen through the eyes of a child, Mardi Gras is magical. The first glimpse remains for a lifetime. Connie Kittok, visual artist and designer, was 18
Inside New Orleans
photo: CANDRA GEORGE mycreativereality.com
born in New Orleans. Her skills in the visual arts emerged early, inspired in small ways by the sights and sounds of a grand parade of symbols directly related to the culture in which she was raised. Kittok recollects, “I always felt that I was meant to be an artist. It’s all I ever wanted to do, but when I was younger, I worried I would not be able to support myself in the arts.” She recalls making tiny Mardi Gras floats out of bars of soap and other odd things for school projects. In an interview with Jamie Landry for Inside Northside, Connie describes special moments of “haute couture” when she cut up her brothers’ shirts creating new fashions to dazzle her public. “Art just came naturally to me,” she says with a grin. By the time she graduated from high school, Connie had developed a plan. She earned a degree in graphic arts from Delgado Community College and embarked on a course to secure a position in the corporate arena as a commercial artist in the area of advertising design. “I think I was always grounded or, you might say, realistic as well as artistic. I was fortunate to find design work early and eventually created a 35-year career for myself in the corporate world by day, fulfilling my desire to paint and draw at night.” During this time, Kittok married, had a family and eventually moved into a 100-year-old cypress home in Ponchatoula. “My late husband and I knew we wanted to raise our children in this particular house. It was originally built for families who came to Louisiana to work for the mill in the small community. I consider myself a caretaker or steward of this historic place for the next family who lives here when I leave.” >>
Commuting to New Orleans every day from Ponchatoula has been Connie’s routine for many years, yet she found time early on to extend her studies at Southeastern Louisiana University in nearby Hammond and actively took advantage of workshops offered by professional artists. As she began to develop a following for her studio work, Kittok was frequently invited to participate in juried art festivals, notably the New Orleans Jazz and Heritage Festival and the Covington Three Rivers Art Festival. “I love the atmosphere of Louisiana art festivals,” she says. “Participation requires hard work, but it is also gratifying to be a part of a vibrant celebration of artistic expression. I have met many artists I now see annually. Opening day is more like a family reunion.” In the arts, inspiration may be grounded in place, and often birthplace exerts an influence. For Kittok, New Orleans culture and music provide her with ample subjects for her mixedmedia paintings. She uses symbol and metaphor in her figurative works to engage the viewer in shared memories. She recalls the excitement in the air for a young girl who was hardly awake as her family stepped onto St. Charles Avenue on the morning of the Rex parade. “I remember the vision of what seemed to be huge floats, long before the megafloats of today. My [cover] painting, The Boeuf Gras, is an homage to that experience and particularly the feeling of seeing the very first float, the Boeuf Gras, billowing smoke from its nostrils as we waited in the cold morning air. I still enjoy the retro look of this grand beast seeming to float down the Avenue on the old historic route,” she says, laughing at the play on words. Kittok’s process includes the use of acrylic and tinted oils to outline shapes, enhance hues and create depth. Of her painting, she says, “I create a surreal 20
Inside New Orleans
photo: CANDRA GEORGE mycreativereality.com
feeling, dreamy and mystical, so the viewer can experience the excitement surrounding the events of Mardi Gras Day. The people of New Orleans and the music that grew out of the culture project a jubilant sensation that I consider an important ingredient in my work. The St. Augustine Marching 100 Band is a symbolic representation of not only the music of New Orleans but also the diversity of the population participating in the celebration.” Kittok often incorporates found objects and previously discarded materials in her artwork. Recently, her mixedmedia painting on a metal hubcap was accepted for display in the exhibition On the Road Again: Celebrating America’s Love Affair with the Automobile, a study of the American road and how the car transformed American society during the 20th century, which will begin mid-2016. Kittok’s circular painting portrays jazz musicians who often traveled to all parts of the United States by car and bus in order to perform to eager audiences hungry for the exuberant new sounds of jazz. The image also includes text inscribed across the top, as Kittok references her beloved city, New Orleans. Connie Kittok’s paintings may be viewed online at ckittokart.net, WhereYart.net and fineartamerica.com/ConnieKittok, an online store.
Visitors to On the Road Again: Celebrating America’s Love
Affair with the Automobile will view America’s love affair with the automobile while also learning about environmental issues and the critical need for recycling today. The exhibition and tour, including interpretive materials and information about the artists and their work, is made possible by The Humanities Exchange, an international non-profit organization that serves as an advisor and source of information on international exhibitions and exchanges. The organization facilitates touring of museum exhibitions and encourages understanding and mutual respect among cultures around the world. Seventy-five of 143 entries from all over the United States are selected based on context and theme outlined by the LandfillArtProject. The exhibition includes curatorial research for the catalogue and other publications to accompany the 2 to 3-year tour to approximately 10 museums, primarily in North America, beginning in mid-2016.
February-March 2016 21
Louisiana Philharmonic Orchestra Opus Ball and Concert
a handy guide to events and entertainment in and around New Orleans
Inside New Orleans
photo: zack smith photography
March 19 LPO Opus Ball and Concert. Celebrating 10th anniversary of Principal Conductor Carlos Miguel Prieto and LPOâ€™s 25th anniversary. Sponsored by Pan-American Life. Orpheum Theater, 129 Roosevelt Way. Patron Party, 6pm; concert, seated dinner, dancing, 6:30pm. For reservations and sponsor information, go to LPOmusic.com or call 523-6530, Ext 302.
February 1-26 The Barranger Family Collection of Mid-Century Art. The Atrium Gallery at Christwood, 100 Christwood Blvd, Covington. Free. 985-898-0515. 1-28 Bent, Not Broken. Post-Katrina graphite drawings by artist Michael Meads. Ogden Museum of Southern Art, 925 Camp St. Adults, $12.50; seniors, students and teachers, $10; children 5-17, $6.25. 539-9600. ogdenmuseum.org.
February-March 2016 23
Mardi Gras 2016
3 Krewe of Druids. Uptown. 6:30pm. mardigrasneworleans.com. 3 Krewe of Nyx. Uptown. 7pm. kreweofnyx.org. 4 Krewe of Babylon. Uptown. 5:45pm. kreweofbabylon.org. 4 Knights of Chaos. Uptown 6:15pm. mardigrasneworleans.com. 4 Krewe of Muses. Uptown. 6:30pm. kreweofmuses.org. 5 46th Annual Greasing of the Poles. Kick off Mardi Gras weekend. Royal Sonesta New Orleans, 300 Bourbon St. 10am. Free. sonesta.com. 5 Krewe of Bosom Buddies. French Quarter. 11:30am. mardigrasneworleans.com. 5 Krewe of Centurions. Metairie. 7pm. kreweofcenturions.com. 5 Krewe dâ€™Etat. Uptown. 6:30pm. lekrewedetat.com. 5 Krewe of Hermes. Uptown. 6pm. mardigrasneworleans.com. 5 Krewe of Morpheus. Uptown. 7pm. kreweofmorpheus.com. 6 Krewe of Endymion. Mid-city. 4:15pm. endymion.org. 6 Krewe of Iris. Uptown. 11am. kreweofiris.org. 6 Krewe of Isis. Metairie. 6:30pm. mardigrasneworleans.com.
6 Krewe of NOMTOC. Westbank. 10:45am. nomtoc.org. 6 Krewe of Tucks. Uptown. 12pm. kreweoftucks.com. 7 Krewe of Bacchus. Uptown. 5:15pm. kreweofbacchus.org. 7 Krewe of Mid-City. Uptown. 11:45am. kreweofmidcity.com. 7 Krewe of Okeanos. Uptown. 11am. kreweofokeanos.org. 7 Krewe of Thoth. Uptown. 12pm. thothkrewe.com. 8 Krewe of Orpheus. Uptown. 6pm. kreweoforpheus.com. 8 Krewe of Pandora. Metairie. 7pm. kreweofpandora.org. 8 Krewe of Proteus. 5:15pm. kreweofproteus.com. 9 Krewe of Argus, Krewe of Elks Jefferson and Krewe of Jefferson follow. Metairie. 10am. kreweofargus.com. mardigrasneworleans.com. 9 Krewe of Grela. Westbank. 10am. mardigrasneworleans.com. 9 Krewe of Rex, Krewe of Elks Orleans and Krewe of Crescent City follow. 10am. rexorganization. com. mardigrasneworleans.com. 9 Krewe of Zulu. Uptown. 8am. kreweofzulu.com.
Inside Scoop 1-28 Jacqueline Humphries. Contemporary Arts Center, 900 Camp St. General, $10; students and seniors, $8. 528-3805. cacno.org. 1-28 National Flexsteel Event. American Factory Direct Furniture, 68490 Hwy 59, Mandeville. 985-871-1120. afd-furniture.com. 1-28 Time/Frame. Photographs from NOMA’s permanent collection on the concept of time and our place within it. New Orleans Museum of Art, One Collins C Diboll Crl, City Park. 658-4100. noma.org. 1-March 6 James Michalopoulos: South Spirits, Texture & Tumult. Ohr-O’Keefe Museum of Art; 386 Beach Blvd; Biloxi, Miss. (228) 374-5547. georgeohr.org. 1-March 31 The Photography of Modernist Cuisine: The Exhibition. Southern Food and Beverage Museum, 1504 Oretha Castle Haley Blvd. 2677490. sofabinstitute.org. 1-April 3 An Architect and His City. Henry Howard’s New Orleans, 18371884. The Historic New Orleans Collection, 533 Royal St. Free. (504) 523-4662. hnoc.org. 5-8 French Market Mask Market. Over 15 vendors selling artisan masks. Live music; most shops and restaurants open. Flea and Farmers Market open Lundi Gras and Mardi Gras Day. Dutch Alley. 10am-4pm. 522-2621. frenchmarket.org. 6, 13, 20, 27 Grow Dat Farm Stand. Youth-grown produce including arugula, lettuce, kale and chard. 150 Zachary Taylor Dr, New Orleans. 9am. 598-2743. Growdatyouthfarm.org. 11 Beethoven’s Eroica. First Baptist Church Kenner, 1400 Williams Blvd. 7:30pm. $20-$55. 523-6530. lpomusic.com. 12-13 Hayley Paige Occasions Spring
February-March 2016 25
Inside Scoop 2016 Bridesmaid Trunk Show. Bustles
17 Academy of the Sacred Heart/
and Bows Bridal Boutique, 3230 Severn
Ochsner Blood Bank Memorial
Architecture: Past, Present, Future.
Ave Ste B, Metairie. 780-7090.
Blood Drive for Shelby Leonhard.
Architectural practice and its effects
The Academy of the Sacred Heart
on the city and its residents over time.
Celebration. Enjoy traditional
Mater Campus, 4301 St Charles Ave.
21st annual Williams Research Center
Vietnamese cuisine, music, dancing,
Symposium by The Historic New Orleans
12-14 Vietnamese New Year
fireworks and dragon dances as the
Collection. Hotel Monteleone, 214 Royal
New Orleans Vietnamese community
hors d’oeuvres; tastings of Spanish,
St. Keynote lecture, Fri, 5:30pm. Sat
celebrates Tet, or Vietnamese New Year.
French and British rums. Talk by Wayne
sessions, 9am to 4:15pm. Registration
Mary Queen of Vietnam Church. Free.
Curtis, author of And a Bottle of Rum:
required. hnoc.org or 523-4662.
A History of the New World in Ten
13-April 2 Tulane Contemporary Glass.
19-Mar 6 The Amorous Ambassador.
Cocktails. Black Duck bar and Fleur
Jefferson Performing Arts Society
Gene Koss’ exhibit spotlights energy
de Lis room, Dickie Brennan’s Palace
presents more adventures of Michael
and influence behind New Orleans’ art
Café, 605 Canal St. 6:30pm. $35.
Parker’s “Hormone” Harry Douglas (from
The Sensuous Senator). Teatro Wego!,
glass movement. Opening reception, Feb 13, 6-9pm. Artist talk, Feb 28, 2pm.
18-May 24 Edgar Degas: The Private
St. Tammany Art Association, 320 N
Impressionist. Newcomb Art Museum
Columbia St, Covington. 985-892-8650.
of Tulane, 6823 St Charles Ave. 865-
sttammanyartassociation.org. 16-21 Kinky Boots. Saenger Theatre,
17 New Orleans Rum Event. Cocktails;
19-20 Perspectives on New Orleans
5328. newcombartmuseum.tulane.edu. 19 Gluzman Plays Prokofiev. Orpheum
177 Sala Ave, Westwego. Fri-Sat, 7:30pm; Sun, 2pm. jpas.org, 885-2000. 20-May 28 Bright Fields: The Mastery of Marie Hull. Opening reception, March 12. Ogden Museum of Southern Art,
1111 Canal St. (800) 745-3000.
Theater, 129 Roosevelt Way. 7:30pm.
University of New Orleans, 925 Camp
$20-$99. 523-6530. lpomusic.com.
St. 539-9650. ogdenmuseum.org.
Inside New Orleans
24 Organizing Your Estate and Affairs.
Bridesmaid Trunk Shows. Bustles and
at Roosevelt Mall in City Park; half and
Georgia Thomas and Russell Rudolph,
Bows Bridal Boutique, 3230 Severn Ave
full marathons, start Poydras St at Camp
Ste B, Metairie. 780-7090.
ending at Roosevelt Mall in City Park.
attorneys with Seale & Ross, PLC. Community Center at Christwood, 100
26-May 22 Self-Taught Genius:
Christwood Blvd, Covington. Entrance off
Treasures from the American Folk
Brewster Rd. 2-3pm. RSVP to
Art Museum. New Orleans Museum of
Starts at Poydras St. and Camp St.
Art, One Collins C Diboll Crl, City Park.
Register on their website,
25 Go Red for Women Luncheon.
28 New Orleans Rock ‘n’ Roll Marathon.
The New Orleans American Heart
27 Academy of the Sacred Heart’s Heart
Association. Marriott New Orleans,
and Sole Fun Run. 5K and half-mile
555 Canal St. 10-11:30, free health
races. Audubon Park. 5K, 8:30am; half-
screenings, silent auction; 11:30,
mile, 9:30am. 269-1232.
Spirits, Texture & Tumult. Ohr-O’Keefe
luncheon. $150 in advance. 830-2300
Museum of Art; 386 Beach Blvd; Biloxi,
or neworleansgored.heart.org. 26 John Boutte and Shannon Powell.
27 Ailey II. Featuring NORDC/NOBA Center for Dance alumna Courtney
March 1-6 James Michalopoulos: South
Miss. (228) 374-5547. georgeohr.org. 1-31 The Photography of Modernist
The George and Joyce Wein Jazz &
Ross. Dixon Hall, Tulane University, 6823
Cuisine: The Exhibition. Southern
Heritage Center, 1225 N Rampart.
St Charles Ave. 7:30pm. 522-0996.
Food and Beverage Museum, 1504
8-11:30pm. Free. 558-6100.
Oretha Castle Haley Blvd. 267-7490.
jazzandheritage.org. 26-March 5 Jade and Jade Couture
28 Humana Rock ‘n’ Roll Marathon. 10K, half-marathon and marathon races,
sofabinstitute.org. 1-April 2 Tulane Contemporary Glass.
Spring 2016 Mother of the Occasion
live entertainment and more. 10K, start
Gene Koss’ exhibit spotlights energy
and B2 and Belsoie Spring 2016
St Charles Ave and S Maestri St ending
and influence behind New Orleans’
Inside Scoop art glass movement. St.
Tammany Art Association,
or more information call
320 N Columbia St, Covington. 985-892-8650. sttammanyartassociation.org. 1-April 3 An Architect and
horse-drawn carriage parade and presentation of Spring
New Orleans, 1837-1884.
Fiesta Queen and her court
The Historic New Orleans
at Jackson Square. New
Collection, 533 Royal St.
Orleans Spring Fiesta
Free. 523-4662. hnoc.org.
Association, 826 St Ann St.
Genius: Treasures from
581-1367. 4, 6 Dead Man Walking. Mahalia
the American Folk Art
Jackson Theater for the
Museum. New Orleans
Performing Arts, 1419 Basin
Museum of Art, One Collins
St. March 4, 8pm; March 6,
C Diboll Crl, City Park. 658-
12pm and 1pm. 529-3000.
1-May 24 Edgar Degas: The
4-20 The 25th Annual Putnam
County Spelling Bee.
Newcomb Art Museum
Rivertown Theaters, 325
of Tulane, 6823 St
Minor St, Kenner. 461-9475.
Charles Ave. 865-5328. newcombartmuseum.tulane.edu. 1-May 28 Bright Fields: The
rivertowntheaters.com. 5 Sugarplum Ball. Benefit for Children’s Hospital. Live
Mastery of Marie Hull.
music, food samplings and
Opening reception, March 12.
silent auction. Children’s
Ogden Museum of Southern
Hospital, 210 State St.
Art, University of New
Orleans, 925 Camp St. 539-
5-6 San Francisco Plantation
2, 9, 16 23, 30 Wednesday
Frisco Festival. Crafts,
at the Square. Series
Cajun cuisine, gardening
of free outdoor concerts
and kids’ activities. 2646
sponsored by the Young
Hwy 44, Garyville. 9am-5pm.
Leadership Council of
$5. (888) 322-1756.
New Orleans. Lafayette
Sq. Free. 504-585-1500. Wednesdayatthesquare.com. 3 Downton Abbey “Going
Inside New Orleans
Home Tour. Historic homes,
His City. Henry Howard’s
1-May 22 Self-Taught
504.486.5511. 4-6 Spring Fiesta and Historic
8 Mad Hatters Luncheon. Presented by the Women’s Guild of the New Orleans
Out In Style.” WYES 2016
Opera Association. Silent
GALA, presented by Latter
auction, hat auction, hat
& Blum. Home of Lisa and
contest with celebrity judges
Trip Ludwig, 570 Woodvine
and fashion show by Saks
Ave, Old Metairie. Patron
Fifth Avenue. Hilton Riverside,
party, 6:30pm; gala, 8pm. For
2 Poydras St. 10:30am-3pm.
General admission, $75; patrons, $100; runway seat benefactor, $125. 2679527. neworleansopera.org. 8-13 The Book of Mormon. Saenger Theatre, 1111 Canal St. (800) 745-3000. saengernola.com. 11 Molly’s at the Market Irish Parade. Riders in carriages and marching groups. 1107 Decatur St. 6pm. stpatricksdayneworleans.com. 11 St. Patrick’s Day Classic. Presented by the Allstate Sugar Bowl. ccc10k.com. 11-12 Sennod Jewelry Trunk Show. FeBe, 474 Metairie Rd Ste 102, Metairie. 835-5250. febeclothing.com. 11-13 Malpaso Dance Company from Cuba. Co-presented by the New Orleans Ballet Association and The NOCCA Institute. Freda Lupin Memorial Hall, NOCCA; 2800 Chartres St. March 11-12, 8pm; March 13, 2pm. 522-0996. nobadance.com. 11-20 Mary Poppins. Jefferson Performing Arts Society. Jefferson Performing Arts Center, 6400 Airline Dr, Metairie. Fri-Sat, 7:30pm; Sun, 2pm. jpas.org, 885-2000. 12 Irish Channel Parade. Corner of Felicity and Magazine. 1pm. stpatricksdayneworleans.com. 12 St. Martin’s Arts Market. Hundreds of vendors selling gifts, jewelry and art. Adkerson Gymnasium, St. Martin’s Episcopal School, 225 Green Acres Rd, Metairie. 9am-4pm. 733-0353. 12, 17 Tracey’s St. Paddy’s Day Party. Annual celebration in the Irish Channel. 10am-8pm. stpatricksdayneworleans.com. 12-April 29 The Photorealism Collection of Frederick Nichols. The Atrium Gallery at Christwood, 100 Christwood Blvd, Covington. Opening reception, March 12 4:30-6:30pm. Free. (985) 898-0515. 13 St. Patrick’s Day Parade on Metairie >> February-March 2016 29
Inside Scoop Road. Begins in front of Rummel High School on Severn Ave, then to Metairie Road. 12pm. stpatricksdayneworleans.com. 13-19 New Orleans Fashion Week 2016. Runway shows featuring Southern native/based fashion designers, presentations, pop-up boutiques and social experiences. Runway shows, March 16-19 at New March 17 You Night Cancer
Orleans Board of Trade, 316 Magazine
Survivor Runway Event
St. Doors open, 5:30pm; shows,
video stories, amazing
17 An American Spring. LPO concert of light
favorites by American composers. Orpheum
fully embracing life after
Theater, 129 Roosevelt Way. 7:30pm. $20-
cancer! Mardi Gras World,
$99. 523-6530. lpomusic.com.
1380 Port of New Orleans
17 Downtown Irish Club Parade. Begins
Place, New Orleans. 6pm,
on the corner of Burgundy and Piety in
the Bywater, up Royal, across Esplanade
to Decatur, up Canal to Bourbon. 6pm. stpatricksdayneworleans.com.
Inside New Orleans
17 You Night NOLA 2016. Cancer
Carlos Miguel Prieto and LPO’s 25th
Survivor Runway Show. Mardi Gras
anniversary. Sponsored by Pan-American
World, 1380 Port of New Orleans Place.
Life. Orpheum Theater, 129 Roosevelt Way.
Patron Party, 6pm; concert, seated dinner,
World of a Reclusive Sculptor. Ogden
dancing, 6:30pm. For reservations and
Museum of Southern Art, University of
sponsor information, go to LPOmusic.com
New Orleans, 925 Camp St. 539-9650.
18-19 Hayley Paige Occasions Spring 2016 Bridesmaid and Kitty Chen Couture 2016 Bridal Collection Trunk Shows. Bustles and Bows Bridal
or call 523-6530, Ext 302. 19 Lutheran High School’s 39th Gryphon
19-July 17 Arthur Kern: The Surreal
ogdenmuseum.org. 20 Chef Soirée. Food tastings from local
Boutique, 3230 Severn Ave Ste B,
Gala. A dinner and auction to benefit
restaurants, drinks, live music. Raffle for
Lutheran High School. Held on campus,
2016 Ford Mustang. Proceeds benefit
6500 Riverside Drive. 5pm. $60.
Youth Service Bureau. Bogue Falaya
Park, Covington. 5-9pm. 893-2570.
19 French Market St. Joseph’s Day Celebration. Live Italian music, St. Joseph’s Day altar, cooking
19 Touch a Truck. Meet the people who
ysbraffle.com. 20 Louisiana Irish-Italian Parade.
demonstrations, food and drink for sale.
protect, serve and build New Orleans
while touring emergency units, tractors,
Veterans Hwy, Metairie. 12pm.
bulldozers and more. Benefits Junior
19 Italian-American St. Joseph’s Day.
21-22 Earth Fest. Exhibits, animals, heroes
Sixteen floats and nine marching
League of New Orleans’ 10 community
bands. Begins at Convention Center
projects. Children’s Hospital, 210 State
and local bands. Mardi Gras beads
St. 10am-2pm. 891-5845. jlno.org.
donated for recycling outside gates can
Blvd and Girod St. 6pm. stpatricksdayneworleans.com. 19 LPO Opus Ball and Concert. Celebrating 10th anniversary of Principal Conductor
19-20 Congo Square New World
be used toward admission. Audubon
Rhythm Festival. Eighth annual event.
Zoo, 6500 Magazine St. 861-2537.
Armstrong Park, 701 N. Rampart St.
February-March 2016 31
26 Crescent City Classic. Presented by the Allstate Sugar Bowl. ccc10k.com. 26-31 Aime Couture by Maggie and Shirley 2016 Bridal Collection Trunk Show. Bustles and Bows Bridal Boutique, 3230 Severn Ave Ste B, Metairie. 780-7090. 27 The Historic French Quarter Easter Parade. French Quarter. 9:45am. Frenchquartereasterparade.com. 30 Making a Jazz Gumbo. Presented by New Orleans Jazz National Historical Park featuring pianist Richard Scott, percussionist Jon Beebe and Bud Holmes on tuba. A live cooking demonstration by Dianne â€œGumbo Marieâ€? Honore. 3-4pm. French Market. 522-2621. frenchmarket.org. 30-April 3 Tennessee Williams New Orleans Literary Festival. Jackson Square. 581-1144. tennesseewilliams.net. 31-April 3 Louisiana Crawfish Festival. Live music, food, attractions and crawfish. Frederick J. Sigur Civic Center, 8200 West Judge Perez Dr, Chalmette. louisianacrawfishfestival.com.
Send your event information to firstname.lastname@example.org to have it featured in an upcoming issue of Inside New Orleans. 32
Inside New Orleans
INside Story by Michael Harold I have a friend named Sally who grew up in New Orleans and now lives in Austin. She loves her life in Texas but aches for countless things we take for granted, like the occasional fried oyster po-boy, a chocolate snowball or even a sporadic tiredestroying pothole. Kidding about that last one. Come February, Sally’s husband and her kids start counting down the days until the annual trip home for Carnival. Last year, while attending a parent committee meeting at her daughter’s elementary school, she casually dropped the fact that they were driving to New
can walk, talk and capitalize on what we refer to locally as “The Ladder.” Bless the person who invented that magical contraption because it’s the single greatest way of introducing kids to our local sport known as “bead catching.” It’s not unlike fishing. The ladder’s your pole, and the child’s the bait. Adorn that precious one with a clever costume, and you’re golden. In no time your child resembles Mister T. For parents and children alike, a Saturday afternoon of parading can be one of the greatest free shows on earth. However, toss in a defiant juvenile delinquent, and the fun begins to fade. And it’s always someone else’s kid, certainly not your own! Typically, the ill-mannered hellion starts off his hijinks by chasing
Mardi Gras: Not for Adults Only Orleans for Mardi Gras. Silence. Glares from the P.T.A. She swore she heard a pin drop in the next-door office. “Mardi Gras? Do you really think that’s a good idea?” said one mother. Another chimed in sanctimoniously, “I mean … you have two young daughters! Shouldn’t you reconsider that?” Sally rolled her eyes. Poor Texans, she thought to herself. How can you convince them that the weeks leading up to Mardi Gras are essentially tailor made for adolescents? It’s like a childhood playground. As for babies, now that’s a different story. Any parent brave enough to cope with infants on Fat Tuesday gains my instant admiration. I spent one Mardi Gras with my cousin and her 8-month-old daughter. After listening to shrieks of terror as beer-soaked beads flew past her sticky, cotton-candied face, I knew accepting that invitation was a mistake. I dodged my last makeshift diaper station on the neutral ground and decided to put that day on my “Never Again on Fat Tuesday” list. My list also includes rearranging French Quarter barricades without police permission, putting kids older than 8 on my shoulders and wolfing down green jello shots from tiny cups. Been there, done that. And, by the way, bought the tri-color rugby shirt. In my opinion, the real fun for parents begins when children
after floats and in the process shoves some 5-foot saint of a grandma. Let’s not forget the punk wearing braces who, when the marching band walks by, taunts the chubby tuba player or jeers at the poor exhausted chaperone whose job is to repeat “Step back please” for hours on end. And, conversely, I would be remiss if I didn’t point out the sulking, buzzkill kid who prefers Instagram over catching beads. Hashtag, just stay home! Doubloons were all the rage when I was young. My parents even collected and saved them for my brother and me in purple, green and gold albums. At parades, you waited for that clanging sound of metal hitting concrete and then carefully prepared to stomp on the nearest coin, never releasing your foot until you knew the coast was clear. Then came the plastic cups followed by the light-up, battery-operated beads. Personally, I’m proud that the two most coveted Carnival throws in town, the painted coconut and the glittered shoe, are not simply made in China and shipped to New Orleans. These works of art are personally and lovingly decorated by float riders. In spite of the intolerable use of smart phones during parades, I don’t blame any parent for texting photos of children catching those treasures. It’s like seeing your child reel in the biggest redfish on the boat. Snapchat and Hashtag away! It’s #MardiGras! February-March 2016 33
Opposite page: The master retreat features a stunning Ashley Longshore painting. 34
Ana de Aguiar and her husband, Jose Veras-Pola, were driving around New Orleans over 10 years ago and felt drawn to their Uptown property the first time they saw it. Five years later, they made it their own. “We were living in the Warehouse District, and we needed more space,” says Ana. Originally from the Dominican Republic, these two physicians fell in love with New Orleans and moved from New York to the Big Easy 14 years ago. The coveted oversized lot (which is actually three-and-a-half lots) and house were originally part of Dogwood Plantation. “This was the administrator’s home,” says Ana. “We absolutely loved the house, and only cosmetic changes were needed to make it the perfect home.” She enlisted the talents of her favorite designer, Penny Francis, and they went to work straight away. “Penny is so resourceful. Anything you need or want, she can find you excellent options, any of which could work. Working with Penny is always fun. We have worked together on several projects, and I can always count on Penny to be so positive and uplifting.” Francis, Associate ASID, IIDA, is the owner of Eclectic Home on Oak Street. “I have been working with Ana and Jose on this project from the beginning. They moved in five years ago, and we are like family now,” laughs Francis. “They are very busy people, and this >>
Inside New Orleans
photos: Thomas B. Growden
by Anne Honeywell
A Home of Distinction
February-March 2016 35
A unique horn side table adds interest and whimsy to the living room.
Inside New Orleans
house has evolved over time. It has been a great experience.” Ana has a passion for art and loves to be surrounded by beautiful things. She is not a fan of excessive décor elements. “Ana is a very good editor,” says Francis. “She does not like clutter, and she knows what she likes when she sees it. It›s all about balance and cohesion. Their home
Left: The dining room features a grand, wooden trestle dining table. Far left: A black console with a tortoised mirror front is brilliant in the living room. Below: A compelling Bonnie Fuchs diptych is the focal point of the
photos: Thomas B. Growden
is clean, sophisticated and highly tailored. It fits their lifestyle. They love to entertain and host family gatherings. This house and their selected furnishings afford them the space to do just that.” For Ana, the love affair with the house began when she entered the home and saw the three magnificent crystal and bronze dore chandeliers, which hang in the adjoined entrance, formal living and dining spaces. They are original to the home, which dates back to the 1840s. “They are truly my favorite things in the house. I fell in love with the beautiful antique chandeliers immediately; they are just exquisite. My husband’s favorite part? The pool,” she says with a smile. Jose’s other favorite part? Surrounding his wife with the beautiful things she desires. Their home and art collection are testaments to just that. The Victorian cottage is approximately 3,500 square feet and features a downstairs master and two guest bedrooms upstairs. The hardwood floors, also original to the house, are stained in a dark ebonized walnut and stand in stark contrast to the light neutral walls throughout the house. >> February-March 2016 37
The original acanthus leaf plaster crown molding and ceiling medallions were in remarkably perfect condition and add beauty, depth and character to the rooms. The living room boasts a custommade cotton velvet sofa adorned with silver metallic pillows. A gold leaf cocktail table made from an antique mirror is staged in front of the sofa, and a pair of beautiful directoire armchairs in leather round out the conversation area. A unique horn side table adds interest and whimsy, while a striking Bonnie Fuch abstract, found at Eclectic Home, centers the entire space. “The store is always a tremendous resource for me when working on rooms in the house,” says Ana. “When looking for that special furniture gem or a fabulous piece of art, Penny either has choices in the store or can custom order just what I am looking for.” The room is anchored by a Brazilian hide rug. Penny says, “The abstract shapes of the hide rugs used in both the living room and den define the spaces, but with fluidity. The cowhide grounds the grouping of furniture without separating the spaces with the 38
Inside New Orleans
photos: Thomas B. Growden
severe line of a traditional shaped rug.” The dining room features a grand, wooden trestle dining table that comfortably seats 10 for dinner. The dining chairs are upholstered in a beautiful soft taupe linen. An exquisite three-panel antique mirror hangs at the end of the space to create depth and command interest. The den space also blends into the open-floor plan. Situated at the back of the house, the living area in monochromatic hues of creams and taupes creates the perfect backdrop for the striking commission by Harouni, The Prince, which hangs above a luxurious pearlized leather sectional. A perfect complement to the clean lines of the sofa is an elegant round cocktail table of stone. The kitchen features sleek white contemporary cabinetry and marble countertops. Both the kitchen and breakfast rooms are flooded with natural light. A unique two-story wall of windows offers views of the backyard, pool and pool house and provides a beautiful backdrop to the open staircase leading to the second floor. A mercury glass teardrop pendant light floats above this sophisticated space while a fabulous white sculpture piece is the focal point in the room. “Why not feature some cool art in your kitchen?” Penny says with a smile. Ana concurs, as each room in her house offers a special element of beauty all its own. A compelling Bonnie Fuchs diptych commands attention in the breakfast area, which features an Oly Studio marble-topped table with a stainless base surrounded by four ivory leather chairs studded with oversized nail heads. An amber glass Venetian chandelier brings unexpected sophistication to this charming room. A stunning Ashley Longshore
The Prince, a striking commission by Harouni, hangs above a luxurious pearlized leather sectional in the den.
defines the master bedroom—Audrey with a Peonies Headdress is a breathtaking jolt of color and sophistication in a room bathed in shades of taupes and cream. A precious parson bench in beige velvet sits in front of the upholstered empire-styled queen bed, and a pair of contemporary silverleafed lamps are poised on mirrored bedside tables. Ana and Jose have created the perfect retreat from their busy professional lives in the calm neutral palette of their charming historic cottage. Layered in wonderful art and an eclectic collection of inviting conversation areas, their dream home is now a reality.
Opposite page: A fabulous white sculpture commands attention in the kitchen window; a mercury glass teardrop pendant hangs above. February-March 2016 39
The Haydel Family
Ryan Haydel, Dottie Haydel and David Haydel Jr. Not pictured: David Haydel Sr., who was offsite at the Haydel’s warehouse. 40
Imagine it’s Carnival time, and your local bakery or grocery store has no king cakes. Sounds ridiculous? Well, for those of us silly folk who moved away from New Orleans for love, employment, or both, it’s a nightmare we face every year! I know, I know, it’s our own fault. It’s the penance we pay for leaving our beloved city, but rather than feel sorry for us, take a moment to realize how truly fortunate you are this Carnival season! With more than 500,000 king cakes sold each year in New Orleans between Twelfth Night and Fat Tuesday, you never ever have to worry about finding this traditional Mardi Gras treat. And, thanks
Inside New Orleans
to a hearty crew of dedicated bakers and staff at Haydel’s Bakery on Jefferson Highway, those of us who live outside of the Crescent City can have our king cake and eat it, too. The bakery ships about 20,000-30,000 king cakes worldwide every year. The most common destinations are New York, Texas and Florida; outside the United States, it’s Paris. Ensuring that every Mardi Gras party or gettogether features a delicious king cake takes a lot of planning and hard work. While most of us are recovering from the holidays or a raucous New Year’s Eve, the staff at Haydel’s Bakery has been hard at work. Their peak season begins in December and doesn’t stop ’till Mardi Gras day. Starting with the Epiphany on January 6, there’s no looking back. Annually, Haydel’s sells approximately 75,000 king cakes, the majority during the Carnival season. It wasn’t always about the king cakes, though. What now includes three generations of Haydels began with a simple idea to open a trampoline center. In 1959, budding entrepreneur Lloyd Haydel, along with a partner, had high hopes of buying some land >>
s b g n i the
Kakes C of
photos: Thomas B. Growden
by Dolly Duplantier
February-March 2016 41
Haydel’s Bakery grew from a small 24-houra-day donut shop to a full-service bakery.
Founder Lloyd Haydel at the bakery circa early 1960s.
to start the area’s first trampoline center. However, in order to secure the land, the deal required them to keep and run the Sunny Flake Donut Shop located on the corner of Jefferson Highway and Gelpi Avenue. There was no retail space, just a walk-up window. Lloyd took over the donut shop. His partner ran the trampoline business for three years. It failed, but the donut shop thrived. The land, once destined for double flips and somersaults, now includes the Haydel’s parking lot and an additional warehouse and corporate office. From the beginning, it was truly a family business, with Lloyd, his wife, and his sons, David and Gary, all actively involved. For the first five to seven years, they sold strictly donuts, says David, who started working at the shop at a young age. His earliest memories include making donuts by hand at the bakery. “I started when I was 11, and I haven’t looked back since.” Lloyd renamed the shop Haydel’s Sunny Flake Bakery. In 1965, Hurricane Betsy leveled their business. It took the family about a year to rebuild, and they 42
Inside New Orleans
decided to shorten the name to what we all know today—Haydel’s Bakery. As the business continued to grow, David met and married Dottie Freeland, who joined the Haydel’s staff as a weekend counter clerk. After Lloyd passed away in 1974, David was responsible for every aspect of the business—the baking, the bookwork, the payroll, etc. Today, his two sons, David Jr. and Ryan, work at the bakery. (His daughter, Cherie, an occupational therapist, is not involved in the business.) David, Dottie, David Jr. and Ryan are co-owners. David and Dottie are still actively involved in the business, and he is happy to have his sons working with him. “It’s nice to have help.” David is one of the only bakers in Louisiana internationally certified as a Craftsman and Master Baker. He learned from the experts. “Early on, there were a lot of bakers and pastry chefs that worked in the big hotels in the city,” explains Ryan. “When they would near retirement, many of them still wanted to do something. Over the years, my dad was lucky enough to hire a couple of these guys who worked in the industry and had a great amount of experience. They came in and taught him a lot.” The veteran bakers would also make suggestions for new products. “That’s kind of how the product line grew over the years, with different people in Haydel’s Bakery—yesterday and today.
Ryan Haydel prepping the dough
photos: Thomas B. Growden
for king cakes.
different fields coming into the business,” says Ryan, who also learned all aspects of the business by watching his dad and the other bakers. Ryan knew at an early age that he wanted to work at the bakery. “I always loved going to work with my dad. I was probably 10 or 11 years old, and I would sweep, mop and clean dishes. I remember my first hourly wage on a payroll check was for $4.15
an hour! I always enjoyed being there.” Before Ryan or David Jr. could go into the business full time, they had to complete their education; both are LSU graduates. While in school, they worked part time at the bakery and started full time right after college. Ryan’s earliest and best memory is making king cakes with his grandmother, his great aunt and his dad during Mardi Gras. “In those days, the bakery didn’t have much automation. Almost everything was done by hand. We still mix all of our cakes from scratch. I wasn’t even tall enough to reach the table. They used to give me an old wooden Coke crate to stand on to make the king cakes. I’m not much taller than that now,” he jokes, “but I don’t need the crate anymore!” As you can imagine, when your family owns one of the oldest bakeries in the city, and they are known for their king cakes, you’re pretty much expected to bring a king cake to every Mardi Gras party! In high school, Ryan would usually start the season off by bringing in the first king cake. At De La Salle, he remembers the weekly homeroom king cake parties. “Somehow, the king cake I brought would end up in another homeroom, and my class would receive a McKenzie’s king cake. Just as a joke, someone would switch them.” Of course, he was teased when caught eating a competitor’s king cake. “They would say I was eating the competition, that I liked the other bakery’s cake more than ours or that I was a traitor. Everyone >> February-March 2016 43
had a lot of fun with me. It didn’t really bother me.” He also remembers that somehow, he was always the “lucky one” to get the baby from that first cake, requiring him to bring in another king cake for the next party. The bakery offers about 10 different varieties of king cakes. The biggest seller, the traditional king cake with icing and granulated sugar, is Ryan’s favorite. “If I want it filled, my favorite is cream cheese. That’s probably the most popular filled.” Ryan is a traditionalist when it comes to king cakes. He’s heard of the savory crawfish or muffuletta king cakes, but he’s never tasted them. “To me, the more you break away from the actual king cake, it’s not a king cake. It’s great for the industry. It keeps it innovative and keeps the conversation interesting, but it’s not my cup of tea.” David says his favorite is cream cheese filled, without a doubt. Other popular filled king cakes are the strawberry cream cheese and the praline pecan filled. Every couple of years, the bakery will introduce a new filling. One of their most recent creations is the brownie chocolate chip king cake. “It’s basically a brownie inside of a king cake,” explains Ryan. The filled king cakes are a lot of work. Some can add three to four steps to the process. “It kind of slows your production, but you almost have to offer it, because everybody else is offering it,” says Ryan. “And, everyone is looking for that new ‘latest and greatest’ flavor or filling.” Many king cake enthusiasts would never dream of eating the Mardi Gras delicacy outside of the Carnival season. However, there are those who want it year round. “We’ve always had king cakes year round,” says Ryan. “With my family, if someone wanted it and ordered it, they got it. We’ve also had requests for seasonal ones.” He doesn’t see any major backlash 44
Inside New Orleans
photos: Thomas B. Growden
from offering king cakes throughout the year. “It’s really a personal belief. We respect everyone’s opinions.” According to David, the bakery began experimenting with the king cake in the mid-1960s. “We started making purple, green and gold donuts, and it evolved from there. It isn’t anything like it is today.” That is certainly an understatement when you consider that Haydel’s can bake approximately 7,000
king cakes in a single day! Their highest daily sales volume takes place on Lundi Gras. The numbers are incredible, considering everything is made at their one location. During the Mardi Gras season, Haydel’s has three pop-up locations that sell only king cakes: on Magazine Street in the SnoWizard Snoball Shoppe, a mobile trailer on Metairie Road and a third one with a drive-through at the Chilly’s Snoballs on Veterans Boulevard. Haydel’s normally employs about 27-30 people full time. During the peak season, between Christmas and Mardi Gras, an additional 40-50 temporary staff are hired. Many are return employees, and some are semi-retired or retired. “They come back every year to help out around the holidays,” says Ryan. “We spread ourselves out among the temporary staff, and it usually runs pretty smoothly. It’s organized chaos.” During Mardi Gras, Haydel’s is open seven days a week. The staff, including everyone in the family, puts in at least 12-15 hours a day. “We have a great staff,” boasts Ryan. “They feel like family. We work around everyone’s schedules. We run a skeleton crew on Sundays just so some people can get some rest. >>
King cakes being assembled with care. February-March 2016 45
famous cookie bars. Above right: Custom cakes are one of the bakery’s specialties. 46
Inside New Orleans
basically tailgating all weekend, it’s really difficult for the staff, because they would probably much rather be out having fun instead of standing there making king cakes.” Needless to say, when Mardi Gras day finally arrives, they need a break. They are closed on Mardi Gras day—and the bakery shuts down for an entire week. “Everybody has had enough of each other,” quips Ryan. “We’re all exhausted. We give everybody a week’s vacation.” But for Ryan, all that hard work is worth it, especially when he sees a line out the door and knows that every one of those customers will go home with a Haydel’s king cake. “I think there’s a great deal of pride that goes into that, knowing that you are a part of this
photos: Thomas B. Growden
I’m not part of the rest group!” In the days before Mardi Gras, the bakery is pretty close to being maxed out, but every year, they challenge each other. “Even the staff will say we can do more,” says Ryan. “We always push ourselves. The thing that makes us unique is that we, and by we I mean my brother, my dad and myself, are not expecting anybody who works for us to do anything we’re not doing. In those final weeks, we’re on the floor. We’re in production. We’re putting in the 18-20 hours that everybody else puts in. I think that’s what sets us apart. We’re able to push out the amount of cakes we push out because everybody is in there working.” The week before Mardi Gras is definitely interesting for the Haydel family. “The final week is really hard, but I’ve grown up like this, and so Mardi Gras parades aren’t a huge thing for me. However, now that I have kids, I’m working when they’re out at parades and Mardi Gras festivities. With people
huge tradition here in New Orleans. Then, when it’s all over with, you sit back and you’re like, ‘we did it. We made it through another year.’” Ryan says they get better every year. They are always looking at new equipment with some sort of semiautomation so it’s not as hard on their crew. “Eventually we may have to move into a bigger facility to produce what we’re trying to produce. We’re landlocked in our current location, and there’s no space to add on. We’ve talked about maybe moving some of the king cake production to a warehouse in the Elmwood area. As much as we’d love to keep it here, we’re running out of space.” But that’s a good problem to have, and the future looks promising for Haydel’s Bakery. “We do a lot of the same thing, but I think we are fairly innovative. There are no limits to what we can do as a company. We are continuously adding products and growing the business,” says Ryan, who hints at big things to come. They hope to launch a new product line soon, something the city has been missing! He explains one of the many perks of owning a family business: “If I want to develop a new product, I just have to go in with the idea. We meet as a family and, boom, we launch it. It’s not like corporate America where we’d have to wait 10 months to get approval.” For example, in the early 1990s, David was looking to increase their Christmas business. After discovering the traditional Danish kringle during a trip to Racine, Wisconsin, he decided to launch something similar and called it the Cajun Kringle®. While the Wisconsin version is filled with fruit, the Cajun Kringle is more traditional to New Orleans. It’s a flaky, buttery pastry with a special praline pecan filling topped with caramel icing and decorated with sweet southern pecans. >> February-March 2016 47
Inside New Orleans
Over the years, as the business has grown, he’s done more and more, including being an annual sponsor for the Sugar Plum ball. David’s not sure what the future holds for the bakery. “I don’t have a crystal ball, but I would like to see it keep growing. It’s hard to predict. We just take it one day at a time. We have always done whatever we needed to do to make this work and be successful.” The family has considered expanding. “We have looked at some options over the past few years,” says Ryan, “but in the end we decided against them. It’s not to say there won’t be some type of expansion in the future. This business is so labor intensive and requires so much of your personal time that it just has to be the right fit and the right partnership to open another location. We’re just getting to where we have things running really smoothly now!” Ryan enjoys being part of a family business. “I love what I do,” adds Ryan. “I love going to work every day. It’s tough working with family, but I think we have a good balance. My brother and I are very honest with each other. I think that’s key. Whenever something happens, even with another employee, you let it be known how you feel. The great thing about family is that if we disagree, we tell each other. The next day, we come in, it’s over, and we’re done with it.” The next generation of Haydels is in the wings. David Jr. has two daughters, ages 12 and 8, who often come with their father to help after school. Ryan’s son is 10, and his daughter is 5. His son has shown some interest in the bakery. “He helps out, but I don’t push it on him,” says Ryan. “I just want him to know the opportunity is there. Every year he shows a little more interest. I think it’s in his blood. I would love for my kids to be a part of the business.” For Ryan, seeing the reaction of their customers makes all the hard work worthwhile. “Sometimes you lose sight of it when you get buried in the day-to-day work. You don’t realize that what you’re doing can make people so happy, that it means so much to others. Food touches people’s lives. Do I want to go in and bake every day? No, because I think I can give so much more to the business when I’m not on the floor baking every day. But, when push comes to shove, and we need to produce a lot of stuff, I love being on the floor. I love baking. Call me crazy.”
photo: Thomas B. Growden
There’s even a story that goes with it that David Jr. wrote in high school. “Back in the 1990s, if you wanted something special for Christmas from a bakery, it was either pie or probably a king cake with red and green sugar,” says Ryan. “The first year, we sold maybe 400 or 500 Cajun Kringles.” Now, between Thanksgiving and Christmas Eve, Haydel’s sells about 20,000 of the delicious holiday treats. “It’s really rich,” adds Ryan. “I love it. I could sit down and eat the whole thing.” Of course, working with family isn’t always easy as pie! Getting everyone to agree on something can be frustrating. Ryan fondly refers to his family as the regime. “We all trust each other, but for big decisions, we want to be on the same page. Every once in a while, your decision can get vetoed. The hardest part for me is learning to be more patient with the big decisions.” One thing the family does agree on is helping the community. “We’re involved in a lot of things,” says Ryan. “First and foremost, we receive donation requests on a daily basis and we try our best to donate to basically everything possible. Sometimes we reach our max. We love to donate product and gift cards. That’s sort of our grassroots effort. We also have a Mardi Gras Bead Dog statue. The first year, we just put it out at the bakery as sort of a mascot. Our customers wanted to know where they could buy one. So the next year, we decided to get another one, paint it and sell raffle tickets.” That year, they donated the proceeds to the SPCA. Every year now, they ask a local artist to paint a different Mardi Gras Bead Dog. They choose a different charity each year and sell raffle tickets throughout the year. Depending on each charity’s involvement and promotion, they’ve been able to raise as much as $5,000 to $7,000. Sending packages to the military is also important to the Haydel family. The gift of a king cake for Mardi Gras can make a big impact. About five years ago, the bakery created the World’s Largest King Cake—it looped around the Superdome twice and landed in the Guinness Book of World Records. The idea came to Ryan and his staff during the final week of a Mardi Gras season. “I think we were delirious, because we thought it would be a good idea.” Well, it certainly wasn’t a bad idea. They raised $47,000 for Susan G. Koman for the Cure. David has always been involved with Children’s Hospital.
Wine Cellar by Bill Kearney With great things in life, it is hard to go backwards. Once we have experienced something that we consider to be good, it is often difficult to repeat that experience knowing that what we are about to do will not be as good. Drinking wine is certainly such an experience, as we look forward to repeating the luscious tastes of a previous bottle that we enjoyed. My wonderful wife often tells me that I have ruined her ability to drink everyday wine, and regrettably, there is some truth to that. It never ceases to amaze me how many people will pour a great
would also suggest that you seek out malbec wines from Argentina. Argentina has done a prolific job of producing some wonderful wines at a very friendly price point. These wines are not for the pinot noir lover as they are very large wines that exhibit no signs of restraint. Another region that produces some very nice wines is the Côtes-du-Rhône region of France. These blended wines can be quite good, but it is important to find the best labels from the best vintages. Do not go and just buy any of these wines, as some malbecs can be chewy and tannic, whereas
bottle of scotch or bourbon at an event, yet will offer wine that is simply undrinkable. There is nothing worse than trying to drink wine that tastes awful. I can tell you that there have been many occasions when Diet Coke has become an unlikely preference over the swill that was being masqueraded as wine. Last year, the United States became the largest wine-consuming country in the world for the first time. Many factors have led to this, including a more health-conscious society. As wine has become more popular in America, domestically produced wines have seen an inevitable increase in pricing. It is difficult to find quality wines in a price category that is appealing and makes sense for larger events. While preferable for many of us, the economics of pouring a fruitful Napa Valley cabernet, a luscious Burgundy or savory Bordeaux are simply not realistic. This can also be true for wines that we serve as house wines for everyday drinking. Regrettably, many venues simply purchase the cheapest product to enhance their profit. A little homework will reward you and your guests with a far more pleasant experience. Popular cabernet brands like those from Napa Valley are more expensive, but I would encourage smart consumers to look at cabernet wines from Paso Robles, which is producing some wonderful alternatives to their cousins in Napa. If you are a fan of fruit-forward red wines, I
some Côtes-du-Rhône wines are often astringic. White wine enthusiasts can look forward to more options of quality and affordable bottles. French white wines from Sancerre, Pouilly Fuissé and Chablis can deliver wonderful expressions of fruit that can make many people happy. Sancerre predominately produces white wines from sauvignon blanc that are quite pleasant and stylistically light. Both Pouilly Fuisse and Chablis make dry white wines from chardonnay and are equally distinctive and different regions in France. There really is a plethora of options if you are willing to make a leap of faith and spend some time. The red wines of Spain can also deliver a glass of vino that is drinkable and fun at a price point not designed to invade your 401(k). I am particularly fond of red wines from Ribera Del Duero and Rioja. There are also countless producers who forsake all sense of true quality in hopes of cashing in on the popular surge of wine consumption. These mass producers of plunk should be avoided at all costs, as I am convinced that the creators of Gatorade work harder to produce a quality beverage. If your wine store professional or location beverage manager refuses to get what you want, then take your business somewhere else. There are many options today. Your palate will dictate your course, for it knows that good wines should be consumed while others should be discarded.
February-March 2016 49
LPO’s Carlos Prieto
photo: Benjamin Ealovega
by Antine Rieger
Opus Ball Celebrates Maestro’s 10th Anniversary
photo: zack smith photography
When the Louisiana Philharmonic Orchestra came back to life following Hurricane Katrina, it returned with a new resolve, a new vision and a new music director. For the past decade, Carlos Miguel Prieto has lifted the orchestra to great heights as the Adelaide Wisdom Benjamin Music Director and Principal Conductor. Under Prieto’s leadership, the LPO has performed with celebrated guest artists like Joshua Bell and Yo-Yo Ma, and has advanced to new levels of artistry. This year, as the
Inside New Orleans
LPO honors Prieto’s 10th anniversary at its Opus Ball, it also celebrates its 25th anniversary season and returns home to the Orpheum. Just two years after Prieto joined the LPO, he was also made music director of the Orquesta Sinfónica Nacional de Mexico, one of Central America’s oldest and most prestigious orchestras. Since Prieto began his tenure, the National Symphony Orchestra has made great strides, with a European tour and the celebration of its 80th anniversary. In addition to heading up two world-class orchestras, Prieto also serves as the music director of the Orquesta Sinfónica de Minería, another prestigious Mexican orchestra that performs in the summer season, and the Youth Orchestra of the Americas. Splitting his time between New Orleans and Mexico City and conducting almost every week of the year does little to diminish Prieto’s infectious energy. His enthusiasm and imagination are boundless, and they inspire everyone around him from the musicians he conducts to the concertgoers themselves. He still rides his bicycle to many rehearsals and loves to take his children and wife on outings to the park and the zoo. Managing an even more demanding schedule than most high-powered executives, Prieto never misses a beat and never seems to slow down. With such an impressive career in music, one may be surprised to learn that Prieto’s academic background includes an engineering degree from Princeton
and an MBA from Harvard. According to Prieto, his motivation was curiosity more than anything, along with the appeal of an intellectual challenge. He follows closely in the footsteps of his father, Carlos Prieto Sr., who studied both engineering and economics at MIT before turning to a career as a professional musician. Today, he is one of the world’s most accomplished cellists. This spring, father and son will team up to perform at the LPO’s 2016 Opus Ball. On March 19, the orchestra will host this annual gala at the newly renovated Orpheum Theater in honor of Prieto’s 10th anniversary. The evening’s concert program feature’s some of Prieto’s favorite selections, including Arturo Màrquez’s Danzón No. 2 and Jose Pablo Moncayo’s Huapango. The highlight of the evening will be a new piece commissioned especially for the 2016 Opus Ball to be performed by Carlos Prieto Sr. on cello. This new commission will be written by the renowned composer Samuel Zyman, who, like the Prietos, is a native of Mexico City. While this lively orchestral program will be the focus of the evening, the gala will also include a seated dinner, live auction and dancing. The three-course gourmet dinner will be catered by Bella Luna, the company owned by European master chef and restauranteur Horst Pfeifer. This evening will be a unique opportunity to celebrate Maestro Prieto’s 10th anniversary as LPO music director as he conducts the orchestra in concert with his own father. February-March 2016 51
Inside New Orleans
Can Go Home Again photos: CANDRA GEORGE mycreativereality.com
Bryan Batt in the Big Easy
In this uncertain world in which we live, you can still count on a few things. Within the first five minutes of being introduced, a New Orleanian will ask you where you went to high school—also, your mother’s maiden name. And most people born in the Big Easy will end up living back home in New Orleans. Bryan Batt, favorite local son, proved the old adage right and moved back to his roots, the Crescent City, after living in New York City for 25 years. “I do love home. I grew up thinking I lived in a magical city! Even my apartment in New York looked like New Orleans. It had high ceilings, and my first real piece of furniture was from Wirthmore Antiques. It was a beautiful 18th century armoire,” Bryan reminisces nostalgically.
Bryan is one of those people you want to dislike because he’s seemingly got the golden touch and succeeds at anything he sets out to do. But, no matter how hard you try, you can’t. The man is too darn nice. But, no, “nice,” doesn’t begin to encompass all that Bryan Batt is. He’s enthusiastic, charming, funny, interesting, charitable, talented, successful, handsome—the adjectives are never-ending. How about: take one part Mother Theresa, one part Nathan Lane, one part George Clooney and mix. “I always try to find the positive. In the face of any adversity, if you lose your sense of humor, then the adversity has won. I have to laugh. It’s an ongoing process, because who knows what is going to be next?” Bryan says, with his trademark enthusiasm and positive energy. >>
by Kate Brevard
Hazlenut’s reverse decoupage plate collection designed by Bryan is available in 20 different designs featuring themes such as New Orleans, Carnival, antique maps and Audubon prints.
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Acting—no problem. Credits too numerous to list: Salvatore Romano on Mad Men, Jeffrey, 12 Years a Slave, La Cage Aux Folles, Sunset Boulevard, Starlight Express, two SAG awards among many other accolades. Current acting projects include The Devil and the Deep Blue Sea, NCIS—New Orleans and Los Angeles. However, Bryan is most excited about a new TV pilot based on his bestselling autobiographical book about his close relationship with his mother, She Ain’t Heavy, She’s My Mother, which is being shopped around to the TV networks. Based on Bryan’s track record, not only will the pilot be picked up, but a bidding war will ensue. Writing—a cinch. Not one, but two books,
She Ain’t Heavy, She’s My Mother and Big, Easy Style. The latter is a home design book with pages of rich photography featuring the work of many designers. It’s framed by Bryan’s own entertaining mottos on color, pattern, living spaces and more. The reader can wander through rooms Bryan has personally designed—he is an interior designer in addition to his many other talents. In fall 2003, Bryan and his partner of 26 years, Tom Cianfichi (now husband), opened Hazlenut on Magazine Street. “We always had a dream of opening a home furnishings store in New Orleans. Tom was originally an actor; that’s how we met. But then he went into retail and managed several boutiques on Madison Avenue. Opening Hazelnut was one of the
best things for me as an actor. Actors are myopic and insular in their world. Acting defines them. With this store, I realized that there is an entire world of artistry and design out there besides show business.” The store was named for Bryan’s grandmother. “My grandmother’s name was ‘Hazel Nuss.’ ‘Nuss’ in German means, ‘nut.’ She was a much-beloved dancing maven in New Orleans and had many dancing schools. Little old ladies would come up to me and say, ‘Your grandmother taught me how to dance and how to be a lady!’ (Laughs) I like to say her name was Hazel and she was a NUT!” Hazelnut has been a smashing success, not only popular with locals but with visitors as well. “We
have a lot of different customers; they aren’t only New Orleanians. One of my favorite things is when people come into the store and say, ‘Every time I come to New Orleans, I have to come to Hazlenut!’ It really warms my heart,” says Bryan. One of Hazelnut’s most popular lines is the New Orleans Toile collection, which was Bryan’s brainchild. “New Orleans Toile is a celebration of the city’s rich culture, architecture, style and elegance. One morning, I was looking at the shower curtain in our bathroom at home. It’s an Asian Toile. I asked myself, ‘What’s so special about these Bonsai trees and pagodas? In New Orleans, we have oak trees, streetcars and the Cathedral.’ That was the birth of >>
Hazelnut’s new Carnival-themed pattern. It will be featured on the same assortment of items as the New Orleans Toile.
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the New Orleans Toile! It was an idea that came to fruition. Ideas are great, but they’re even better when they become reality. If I could get paid for all of my ideas, I’d be so wealthy!” Hazelnut’s New Orleans Toile collection is available in four colors: Magnolia - black/ecru, Café au Lait - chocolate brown/tan, Delphine - blue/ecru and Claret - red/ecru. There are 15 to 20 different pieces in the Toile line, including but not limited to sheets, shower curtains, hand towels, frames, waste paper baskets and trays. Because Hazelnut’s priority is to give its customers the most innovative and compelling products, Bryan and Tom are excited to reveal their newest creation—a Carnival-themed pattern which will be featured on the same assortment of items as the New Orleans Toile. Bryan designed this Mardi Gras motif and explains its genesis, “I’ve always wanted to do this Parade pattern. It’s almost like a stripe, with the king’s float, then the flambeaux, then the bands and finally, the lieutenants on the horses. It’s really fun, and it’s going to be a more elegant take on Carnival. It’s been in my head for the longest time.” It will be available in the shop for Mardi Gras. Hazlenut’s reverse decoupage plate collection is designed by Bryan and is available exclusively at the store. This unique assortment features 20 different designs with the following themes: 56
Inside New Orleans
“No city loves itself like New Orleans. It’s almost like a family … we can say this or that isn’t right about New Orleans, but don’t you say anything bad about our town! We celebrate our city. And, that’s how it should be.”
photos: CANDRA GEORGE mycreativereality.com
- Bryan Batt
New Orleans, Carnival, antique maps and Audubon prints. The square- and rectangular-shaped plates are stunning and have become much-sought-after collectors’ items. Hazelnut also offers a custom design service. “If someone would like us to put their wedding invitation on the plate, we are happy to do that,” says Bryan. The plates are versatile and can be used as a catchall for jewelry, an objet d’art on a coffee table, to serve food (they are food-safe), or on a wall as part of a collage, for example. “I love art that has other purposes … re-usable art,” says Bryan. Two of Bryan’s favorite plate designs are of the first Comus presentation and of the first flambeaux carrier, “The flambeaux carrier has such vibrancy, such life to it. There’s an elegance to Mardi Gras that doesn’t have to be garish, that doesn’t have to be purple, green and gold. Although I do love that
as well! New Orleans and Carnival are unique, and that’s why I designed these decoupage plates.” Even with Hazelnut and Bryan’s professional design, acting and writing careers, he still makes time for civic activism and philanthropy. There’s hardly a cause or charity that Bryan has said “no” to! “I am very interested in the arts in this city. I’ve been on the board of Le Petit Theatre for over 10 years, since right after Katrina. I’m so glad the theater is up and running. And, this city? I’m very proud of it. Now, is everything perfect? No, we still have our problems, like every city. After Katrina, we could have just sat down and cried, but we put on our shrimp boots, cleaned up and made the city even better than before. I think there is a great synergy here. And I welcome all of the new people coming here and bringing new ideas.” That’s a wrap!
Bryan with his husband, Tom Cianfichi, at home with their dogs, Pip (front) and Peggy.
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Celebrating the Culinary Traditions of the South Southern Food and Beverage Museum
Liz Williams is a walking, talking encyclopedia of Southern lore and culinary tradition, history, anthropology, food politics, gastro-science (if that’s even a word) and the kind of quirky anecdotes that only come from a true child of the South. At the Southern Food and Beverage Museum on Oretha Castle Haley in Central City, she serves as president, cheerleader, muse and Southern food ambassador for local museum-goers and visitors from all over the globe. On a day when she was holding court in the museum’s demo kitchen alongside cookbook author and SoFAB’s Director of Culinary Programming Jyl Benson, visitors from as far away as France and as close as the northshore settled in to watch Benson whip up a little jambalaya magic. As she introduced the flavors of onion, celery and bell pepper, 58
Inside New Orleans
photo: Stephen Binns
by Mimi Greenwood Knight
Williams explained the origins of this seasoning trio New Orleans cooks know as the trinity—or, according to Williams, “the trinity plus the pope” if you include garlic. As Benson chopped and sautéed, Williams told how this iconic Louisiana dish was originally concocted of day-old rice and whatever a family had left over. “Jambalaya wasn’t something you’d serve to a guest,” she says. “And it wasn’t anything you’d see on a menu in a restaurant. It was always different, because today you might have a little sausage and chicken left over but next week it might be seafood. It all went in the pot.” Before the class began, Williams took an informal poll of attendees asking how they’d heard about the museum. When no two people proffered the same answer, she was amazing to me that in a city where food is so important to our culture a museum like this didn’t already exist. But we were working without a model and making it up as we went.” Warner, Konigsmark and Williams set out in search of a location. Then Katrina hit and put everything on hold. As the dust began to settle after the storm, they found a space in the Riverwalk in the CBD, which formerly held The Limited store, and set up a rudimentary exhibit space. “We did our first (cooking) demos on a tiny, single-burner stove,” says Benson. “We had no water source, so we had to haul pitchers of water from the bathroom and lug our dishes home to wash at night.” They dreamed of larger quarters that could accommodate a working restaurant, a bar and an authentic demo kitchen and allow them room to expand the project. “We wanted a place where people could grab >>
photos: Thomas B. Growden
photo: Stephen Binns
happy to see that “everything is working” getting the word out about one of New Orleans’ newest attractions. Williams gave the class a quick lowdown on the journey that landed SoFAB in the historic Dryades Market building in this up-and-coming section of the city. A former military JAG officer and former CEO of the University of New Orleans Foundation, Williams more than cut her teeth orchestrating the opening of both the National World War II Museum and The Ogden Museum of Southern Art. “I discovered I love putting together museums,” she says. Then it was time to pay homage to her love of all things culinary. Together with locals Matt Konigsmark and Gina Warner, she began researching this new challenge, looking for other museums that “celebrate and explore culinary history, roots of local food and drink and the cultural traditions and communities that form around food.” They found there weren’t any. “We found commercial museums like the World of Coca-Cola in Atlanta and The Hershey Story Museum in Hershey, Pennsylvania, which are dedicated to one food or one brand, but none like what we envisioned,” she says. “It’s
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something to eat and drink and walk around enjoying the exhibits as they enjoyed some local cuisine,” says Williams. “We’re probably the only museum you’ll ever visit with trashcans in the display areas for people to toss their food trash.” The location they finally selected seems to be made to order. Opened in 1840 as Dryades Market, when O.C. Haley was Dryades Street, it’s oozing with history and charm. “The building is our biggest artifact,” says Williams. As Benson set her jambalaya to steam, Williams led her group around the museum and waxed poetic on such topics as New Orleanians’ cavalier attitudes toward Prohibition. “The people here never believed Prohibition would really happen and just kept right on drinking like they always had,” she says. “When someone did come to trial for breaking the alcohol ban, juries gave extremely lenient sentences, usually sentencing them to time served and, because alcohol was never really treated as ‘illegal’ here, organized crime didn’t get a foothold, as it did in other big cities.” She told the story of one public official who was sent from city to city around the country to determine how quickly he could obtain illegal spirits, as a way of ascertaining how bad the alcohol problem was in each locale. His plane landed in New Orleans. He got in a cab 60
Inside New Orleans
the Schwegmann display at SoFAB is an arrangement of artifacts from the nation’s first gourmet mail-order service, Solari’s, established in New Orleans in 1864, and items from the first commercial ice house, also started in New Orleans. Banks of ceiling-to-floor windows offer loads of natural light into the museum and a friendly, anything-but-stuffy vibe. The exhibit space is open and casual, with food traditions from each Southern state clustered together under hand-carved signs in the shape of that state, but laid out in such a way that one state’s culinary tradition can meld into its neighboring states. Williams explained that this is by design. “Because food trends cross over state lines, we wanted to show them flowing fluidly into one another. Visitors can walk along the culinary highway from state to state.” One example of this is whiskey barrels from Kentucky next to Tabasco products from Avery Island in Louisiana, which Williams explains was the next
photo: Thomas B. Growden
and asked the driver where one might find something to drink in the city. The driver reached under his seat and pulled out a bottle; it had taken him less than five minutes to find a drink in New Orleans. Williams told similar tales of New Orleans legends like John Schwegmann, owner and founder of what was once the largest supermarket chain in the country and the first grocery store to package food under a house brand. According to Williams, Schwegmann was known to print his own political opinions on his store’s grocery bags, whether his customers were likeminded or not. “It wasn’t something anyone could pay for,” she says. “It was his own personal choices and views and they went right on every bag that left the store.” Near
stop for whiskey barrels after their onetime use housing bourbon. The state displays were created by a group of curators from each state (from food writers, historians and researchers to chefs, bloggers, and business owners) who decided which food items, recipes, people, brands, agriculture, industry and cooking techniques best represent the “food geography” of their state. The state signs were created by popular New Orleans folk artist Dr. Bob, best known for his colorful Be Nice or Leave signs found in so many New Orleans restaurants, bars, and homes. There’s the Leah Chase Louisiana Gallery exploring Louisiana and New Orleans cuisine with an emphasis on the contributions of varied ethnic groups, the unique local food supply and the passage of time. The goal of the exhibit is to depict the development of our cuisine and iconic foods and beverages, including the process of making and enjoying sugar, the evolution of the Louisiana coffee culture and the history and heritage of some of the most famous New Orleans restaurants. One entire wall offers a linear timeline of the evolution of the cocktail in New Orleans and elsewhere. Because of the nature of the display, this area is roped off from visitors, and this bothers Williams. Her solution? She set up “highboy” tables, like you’d sit at in a bar, topped with glass, with vintage bar napkins beneath. “You can stand at tables like you’re at a bar and really interact with the display,” she says. “So much of cocktail history has to do with the state in which specific spirits were developed, so we’ve integrated that aspect into each state’s exhibit as well.” There’s an Antoine’s exhibit, celebrating this “oldest restaurant still in operation under the same family,” including kitchen equipment, tables, >> February-March 2016 61
tablecloths, vintage dishes and menus and an original duck press. “The family had held on to so much and invited us to dig through and take what we wanted,” says Williams. “Everything was covered with years of
Inside New Orleans
dust. You’d have sworn it was from the original opening in 1840, but we’ve got some real treasures to give people a true sense of the age and the wonderful traditions of that time.” The display depicting the history of absinthe in New Orleans and around the country includes a life-size diorama of the Old Absinthe House in New Orleans in 1895. And the on-site restaurant, Purloo, features the original bar from Bruning’s Restaurant, which Williams says dates back even further than the restaurant’s 1859 opening. The museum operates an extensive intern program for students from colleges and universities across the country. Last summer, 11 interns gave of their time and soaked up all SoFAB had to offer. Three of them worked on a future interactive exhibit called Cultural Pathways, which will highlight the food contributions of Native Americans, Africans and Europeans. Another spent his summer working with soda companies and historic soda shops throughout the South, gathering artifacts to add to an upcoming Soda Trail exhibit. One intern worked alongside Benson in the demo kitchen, and yet another helped compile information from restaurants across the country with 50 years or more years in business, for the SoFAB National Culinary Heritage Register. “We begin by finding out about each intern’s interest and résumé needs,” says Benson. “Then we
photos: Thomas B. Growden
do our best to tailor their job to fill in the areas they need. We’ve been fortunate to have some talented, motivated, and caring interns.” Four of those summer interns worked with a culinary camp for second- through fifth-graders, not only teaching campers the food history of the South but teaching them to cook nutritious, health-conscious meals on their own. They began one class by asking kids about their favorite fast food and then taught them to prepare healthy versions of their favorites. As an example, if a child said he liked Taco Bell tacos, they taught him to make tacos from ground turkey with homemade guacamole and black beans. If Waffle House was their favorite, they made waffles from scratch together, substituting Greek yogurt for oil, fresh milk in the batter and honey and strawberries instead of syrup on top. Campers learned food groups by playing Food Group Bingo and played Restaurant and Food Jeopardy. Another day, they played Snack Wars, where campers were partnered up, given a banana, dried cranberries, raisins, pretzels, peanut butter and a little time to create a creature, which they presented to the class before eating it.
“This is a living history museum,” Williams says. “We want everyone to engage with the exhibits. Summer camp is just another way for that to happen. Although we’re based in New Orleans, the museum examines and celebrates all the cultures that have come together through the centuries to create a unique culinary heritage across the South and provides a forum for chefs, cookbook authors, food historians and
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food lovers to share their passion. The museums exhibits celebrate and honor the many ethnicities—African-American and Caribbean, French and German, etc.— that have combined to create unique Southern food and drink traditions; the farmers, fishermen, and hunters/gatherers who produced traditional Southern food; the processors, inventors, chefs and business people who run our restaurants and stock our stores with Southern products; and the home cooks and families who’ve passed down recipes and food traditions for generations. They’re all represented here.” In addition to the exhibit space, there are the weekly cooking demos, which include a private tour; culinary history lectures and presentations; cookbook signings, cocktail and wine tastings; classes on how to market local food products; food documentary viewings; online recipe contests and occasional tours of local private kitchens throughout the city. The museum also welcomes traveling exhibits into its space. Currently, The Photography of Modernist Cuisine: The Exhibition, a collection of over 45 large-format photographs of food taken by Nathan Myhrvold and his team at Modernist Cuisine, will run through March 2016. There’s an online SoFAB magazine, 64
Inside New Orleans
photos: Thomas B. Growden
and the John & Bonnie Boyd Hospitality & Culinary Library containing over 11,000 volumes of culinary books, food and cocktail menus, pamphlets, archival documents and a growing number of important collections, other literature and ephemera. The collection is noncirculating, but if you’re a cookbook junkie, it is a must-see. The new SoFAB Menu Project is currently collecting, cataloging, and digitizing menus from every restaurant throughout the South and beyond. The gift shop section of the museum offers cookbooks from all over the world, with a focus on Southern recipes, SoFAB branded kitchen items and one-of-a-kind items from New Orleans artisans. As Williams continued to charm her audience with local anecdotes and culinary trivia, other museum-goers milled about, many snapping away on cameras and cell phones. Interns held an animated meeting at a table between the demo kitchen and exhibit space, and the smells of the simmering jambalaya filled the building. Folks from the neighborhood cupped their hands to shield the sun. and with their faces against the glass, tried to ascertain what’s going on in this new addition to the neighborhood. Then the front doors opened, and in poured a group of 40 elementary-age kids and their
chaperones, a field trip from a local tennis camp, A’s & Aces. A college-age intern greeted them and began their tour. By this time, the jambalaya was ready and the class was called back in to enjoy it. As visitors from Minnesota, San Antonio and Paris oohed and aahed over her culinary prowess, Benson walked them through Brennan’s-style Bananas Foster. After Williams launched into a history of that dish, she posed this question. “Many of the same cultures convened in other U.S. cities as in New Orleans, but it didn’t result in a unique cuisine the way it did here. Why do you think that is?” Why indeed. “We’d like this to be the first place out-of-towners visit, so they can really appreciate the food they experience in this city and around the South,” Williams said. Thanks to the Southern Food and Beverage Museum, its visitors—both local and from far and wide—will not only know the story behind the po-boy, beignets or gumbo they’re eating and the Hurricane or Sazerac they’re drinking, but a bit about the rich blend of people who nurtured the culinary heritage in this place we call the South. To learn more about SoFAB, including membership and volunteer opportunities, go to sofabinstitute.org. February-March 2016 65
My husband, Scott, and I enjoying a Lucky Dog
If you’ve spent any time at all in the French Quarter, chances are you’ve dined on a Lucky Dog at least once. If so, you’re in good company. Along with millions of nameless customers, actor John Goodman and chef Emeril Lagasse are also rumored to be clients of the iconic hotdogshaped carts. I confess that, until recently, I only feasted on Lucky Dogs in my college days after a night on the town, Pat O’ Brien’s usually; however, circumstances being what they were, I experienced my first daytime Lucky Dog on June 28, 2014, within an hour of wedding my brand-new husband— the champagne was flowing, the reception was two hours away, and we were starving. I must say, it was delicious and paired well with Moët et Chandon.
Lucky Dog Legacy
photo courtesy: becky slatten
on our wedding day.
photo courtesy: lucky dogs
by Becky Slatten
Inside New Orleans
Since 1948, red-and-whitestripe-shirted vendors have been pushing those carts through the streets of the French Quarter, making them as much a part of that landscape as the statue of Andrew Jackson and the awning of Café du Monde. It would be a safe bet that Lucky Dogs is the only hotdog vending company in the country to receive the endorsement of the United States Supreme Court, which, in the case of City of New Orleans v. Dukes, dba Louisiana
Concessions, declared that they “had themselves become part of the distinctive character and charm that distinguishes the Vieux Carre.” The real story of Lucky Dogs can’t be found in the straightforward pages of its history, but rather in its long, colorful cast of characters who have worked those carts for nearly 70 years, as well as the creative management skills it has taken to keep those carts and characters rolling through the French Quarter. It all began when businessman >>
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illustration: GRETCHEN ARMBRUSTER
Doug Talbot came across a want ad in the New Orleans States-Item offering for sale a hotdog street vending company, Lucky Dog Novelty Carts, Inc. Talbot and Peter Briant purchased the business in 1970, and Talbot later bought Briant’s interest in the company. Lucky Dogs manager Jerry Strahan has been a part Talbot’s operations since 1968, when he, then a high school student, was hired by Talbot to work at his Orange Julius stand in the newly built Lakeside Mall. When Talbot opened a second Orange Julius franchise on Bourbon Street, Strahan, barely 18, got his first eye-popping taste of the Quarter—in the late ’60s, the Vieux Carre was home to more hippies, drag queens, drifters, prostitutes and pimps than tourists. Talbot sold Orange Julius in 1971 and concentrated on the hotdog business while Strahan headed to the University of New Orleans, but their business relationship was far from over. Off and on, Strahan filled in as manager of Lucky Dogs through graduate school. His life plan was to earn a doctorate in history at Tulane and teach at the college level, but he realized he missed the misfits and characters that made up the dysfunctional Lucky Dog family and even the absurd daily challenges they threw his way. Not every 68
Inside New Orleans
career affords one the opportunity to work with retired trapeze artists, former heavyweight boxers, Vietnam veterans, carnies and mail-order ministers while also motivating them to stay sober. Calling jails, morgues and hospitals looking for missing vendors and arriving to work to find the night manager gone, along with the night’s receipts, were other occasional perks. In his book, Managing Ignatius: The Lunacy of Lucky Dogs and Life in the Quarter, Strahan captures the essence of the typical workday, which is anything but typical, and the quirky personalities behind the carts. The motley crew of regulars are curiously loyal, though not always reliable. Several are fair-weather employees, working Labor Day to Memorial Day and then off to cooler climates for the summer. But as transient as the Lucky Dog workforce is, they have a unique kind of brotherhood, complete with feuds and friendships— kindred free-spirits in search of an unfettered lifestyle. During his years as manager for Talbot, Strahan has filled the role of “peacemaker, negotiator, counselor, detective, father-figure and banker, sometimes all in the same day,” according to the jacket of his book. Twice, he has been asked to give the
Above: The late Doug Talbot with his sons, Kirk Talbot and Mark Talbot. Right: Actor John Goodman
photo courtesy: lucky dogs
is a big fan of Lucky Dogs.
bride away at weddings involving vendors. In 1976, the bride was his day manager, Billie; she had proposed to her girlfriend, Bonnie, and the above-mentioned mail-order minister was to perform the ceremony. Alas, the union never took place, and Billie was heartbroken. Another vendor also suffered a blow when the love of his life, a prostitute named Sheila, ended their relationship—for Billie. The second bride met her future husband when she bought a hotdog from him The wedding took place while they worked their Lucky Dog cart together. Upon learning that a news crew planned to attend the ceremony, Strahan opted out of the role of “father of the bride,” and so a beat cop gave the bride away. Just another day at the office. The company’s operations have expanded dramatically since it changed
hands in 1970; it now caters events and has vendors in the airport as well as Harrah’s Casino. Lucky Dogs original hotdogs are now available in select grocery stores. Though Doug Talbot passed away in 2014, his legacy continues. Doug is sorely missed by his family and his business associates. Years ago, he had the pleasure of hiring his two sons, Mark and Kirk, to join the management team after they finished college. Today, they own the family business, together with their mother, Judi Talbot. They work alongside Strahan in the Gravier Street office, just as their father did for so many years. “For Dad, it wasn’t just about selling hot dogs. It was more than that. It was about being a part of New Orleans,” says Kirk, “and I think he appreciated being a small part of New Orleans history.” Lucky for us. February-March 2016 69
Flourishes 2 1
1. Kendra Scott Celebration gift basket custom designed
to her liking featuring Kendra Scott jewelry and a bottle of champagne, starting at $75. The Basketry, Luling, 985-309-7935. 2. Fat Tuesday tray 11” x 17”, $140. Hazelnut, 891-2424. 3. The Woodhouse Spa Candle, 6
$28; Essence of Vali Love Mist, $8. The Woodhouse Day Spa, 482-6652. 4. Di and Glynni lingerie bag, $40. Little Miss Muffin, 482-8200. 5. Crown wall sculpture 19” x 8” x 18”, $149. Niche Modern Home, Mandeville, 985-624-4045. 6. Large quilted hammock made with Sunbrella® fabric and oak spreader bars, $219.99. Outdoor Living Center, Covington, 985-893-8008.
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February-March 2016 71
1. Nickel-plated croc table lamp, $259. Shades of Blue, 891-1575. 2. Let’s Go Round by Zona Wainwright; 3
mixed media on canvas 18” x 24”, $500. Degas Gallery of New Orleans, 826-9744. 3. Compact and lightweight Clarisonic “Mia Fit” - perfect for on-the- go cleansing. $189.
Le Visage Day Spa,
265-8018. 4. Hand-made Italian Marino wool throws with lace overlay. Multiple colors and lace styles. Limited stock, $800. Beth Claybourn Interiors, 342-2630. 5. Crescent City Swoon handmade soap, $7. Ariodante, 524-3233.
6. Pulaski console table in Arts Walk finish with decorative apron and turned and fluted posts, 68” x 18” x 35”. American Factory Direct, Mandeville, 985-871-0300. 7. To the moon and back heart-shaped carved wooden bowl, $35. Mélange by KP,
Mandeville, 985-807-7652. February-March 2016 73
1. Gold-printed marble coasters, $40 for set of 4, Susan Currie Design, 237-6112. 2. Matte gold geometric vases,
starting at $86. EMB Interiors, Mandeville, 985-626-1522. 3. Prince and princess home-accent figures cast out of gypsum cement, 30”, available in four distressed finishes, $145 each. The French Mix, Covington, 985-809-3152. 4. Heart-shaped wood bowl, 22”, $44.95. Fur•nish, Metairie, 702-8514. 5. Mottahedeh crown jewelry dish, part of the Williamsburg Reserve Collection, $35. Friend & Company, 866-5433. 6. Kosta Boda friendship collection glasses in “Sweetheart,” “Hearts” and “Loverboy”; $25 each. Arabella Fine Gifts & Home Décor, Mandeville, 985-727-9787. 7. Waterfall Table with metal base, made of cherry, sinker cypress, maple and walnut wood, $1,150. NOLA Boards, nolaboards.com. 74
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February-March 2016 75
Trade Secrets by Trudy Hurley
Inside New Orleans
A thousand years ago, when I was a young girl of 27, I still hadn’t quite made up my mind regarding exactly what I wanted to be when I grew up. I painfully came to terms with the fact that my aspirations to become a prima ballerina or a famous neurosurgeon might be out of my reach. I had just started toying with the idea of following my mother’s lead in the field of interior design. On a cool, crisp November morning, my mother and I boarded a plane for a day trip to Dallas. It was a packed flight, and she and I were somehow separated and found ourselves sitting several rows apart. I settled into my middle seat (ugh) and buried my nose in my slightly racy Cosmopolitan Magazine, seeking make-up and hair advice of the 1980s ... soooo scary. Just as I settled in for the short flight, I glanced to my left at the beautifully manicured hands of the man seated next to me, which were wrapped around his little plastic airline cup of club soda. His white French cuffs were adorned with tasteful gold monogramed cufflinks, and he wore a midnight blue cashmere blazer paired with tasteful
envelope from a friend’s wedding shower with a nasty piece of ancient chewing gum folded into the corner ... I’m sure my new designer friend was horrified. I began scribbling down the pearls of wisdom that fell from his mouth. He explained to me that lighting was everything and that rooms needed to be carefully “layered” with lighting sources. There should be minimal task lighting (recessed cans) and the downward columns of said task lighting must be broken by warmer, eye-level lamp light so as not to cause shadows on the face. If a table or floor lamp required two bulbs, he liked to replace one with a pink bulb. He said it made everyone in the room look younger. He explained that every room needed the sophistication of a touch of something black. Whether a lamp or even black lampshades, the legs of a bench, a lacquered box ... but every room needed the weight, the definition and the timeless style that black maintains. He expounded on the importance of achieving the perfect balance of comfort and aesthetics. The main seating area in any room needs to be approachable and inviting.
gray flannel trousers. A handsome middle-aged man, from the top of his perfectly groomed hair to the soles of his black alligator loafers. I introduced myself and embarrassingly hadn’t recognized him by sight, but I immediately knew him by name to be one of the most influential designers in our region. I boldly went on to explain that I too, was just entering the profession of interior design, as if he could possibly be interested in this information. As we felt the engines roar and the plane gain altitude, I sheepishly returned to my tacky Cosmopolitan, wishing so badly I had made a more sophisticated reading choice. What happened next took me so much by surprise that I’ve never forgotten it to this day. This exceptionally accomplished designer began giving me his highly coveted advice. He began rattling off favorite hues of paint, rulesof-thumb and his own personal “trade secrets” that he had painstakingly gathered over the years of a very successful career. His rhetoric was so fascinating to a newbie like me that at one point I stopped him to ask if he would mind if I made a few notes. I reached in my little Kate Spade bag and pulled out the only clean piece of paper I could find, which was an
Once a cozy conversation area is established, then a pair of antique French chairs, or a stylish modern bench can be added for interest. The number of upholstered vs. woodframed, skirted to the ground vs. legs showing ... all these elements needed to be considered to maintain balance and softness in the room. He prescribed to the theory that every room needed one antique. He said even in a contemporary decor, something as large as a beautiful walnut armoire or as small as an old crusty antique picture frame was necessary for balance and weight. That slice of history grounded the room and instantly added warmth and character. The hour flight seemed to pass in only minutes. Before I knew it, we were touching down in Dallas. I took his arm and thanked him profusely for sharing with me such golden nuggets of enlightenment. In our profession, I suppose like any other, I find most designers to be so guarded and secretive regarding their sources and connections that I was completely overwhelmed that he would be so unpretentious and kind to a fledgling like myself. It was only months later that I learned of the passing of this gentleman and tremendous talent to a hideous pandemic virus called AIDS that was then new to the world.
Advice from a Master
February-March 2016 77
Rose Quartz Romance 1. Beaded blouson gown. Collection ranges from $220 to $350. The Bridal Boutique by MaeMe, Metairie, 266-2771. 2. Nanette Lepore Festive Flare in ivory, $298; Sea Breeze blouse in blush, $248. FeBe Clothing, Metairie, 835-5250. 3. Rose-gold rhinestone drop earrings by David Tutera, $80. Bustle and Bows, Metairie, 780-7090. 4. BCBG white lace “Laurice” dress, $298. Angelique, 304-9050. 5. 18kt gold tri-color ribbon design ring in rose, white and yellow gold with 1.85 cttw diamonds, $8,495. Boudreaux’s Fine Jewelers, Metairie, 831-2602.
Inside New Orleans
February-March 2016 79
Inside New Orleans
INside Look 1
Rose Quartz Romance 1. James Carter reversible pendant necklace with a day and night scene, $650. Symmetry Jewelers, 861-9925. 2.18k rose-gold earrings with pearshaped morganite center 13.06tw surrounded by a double halo of white pavé diamonds 1.43tw, $12,500. Lee Michaels Fine Jewelry, Metairie, 832-0000. 3. Mock Scuba dress in stone with black, $140. Kevan Hall Sport, kevanhall.com or Priorities on Magazine. 4. Sofia shift with lace detail, shown in Ooh La La, $238. Palm Village, Mandeville, 985-7782547. 5. Loeffler Randall pale pink D’Orsay heels, $295. Emma’s Shoes & 5
Accessories, Old Metairie, 407-0668.
December 2015-January 2016 81
INside Look 1
Rose Quartz Romance
1. Traveler tailored-fit dress shirt, $79.50; tailored-fit wool vest, $150; navy dot bow tie, $49.50. Jos. A. Banks, Metairie or New
Orleans, 528-9491. 2. Tapestry Collection garnet, black pearl and sterling silver necklace by Molly McNamara, $198. The Shop at The Historic New Orleans Collection, 598-7147. 3. Checkered-cut clear quartz layered over charcoal grey hematite set in 18k rose gold and pavĂŠ diamonds; earrings, $2,500; ring, $2,000; pendant, $2,000. 5
Adlerâ€™s, 523-5292. 4. Johnny Was tunic. The Villa, Mandeville, 985626-9797. 5. Pretty You Isabella slipper, $30. Shine Spa, 486-0999.
Inside New Orleans
February-March 2016 83
Fashion Update by Brenda Breck
passed, Valvo began to realize that his real passion was in the arts. Combining his artistic ability with his exposure and fascination with the silhouette of the female form, Carmen set out for Europe to explore the culture, fashions and incredible artistry on his travels. Learning several languages while abroad only helped to expand the scope of this designer’s talents.
Saks Fifth Avenue has been buzzing with celebrity designers visiting New Orleans. Among them were couture designer Carmen Marc Valvo and Aquatalia shoe creator, Marvin Krasnow, who graciously shared their stories and the latest news about their work.
DRESSED TO PERFECTION The Saks runway lit up with the elegant 2016 Spring Couture Fashions of international master designer Carmen Marc Valvo. Known as one of the premier designers of fine couture, Carmen’s incredible craftsmanship has frequently hit the Red Carpets adorning many famous stars. Valvo was noted as one of the top three designers for the 2015 Emmy Awards when award-winner Viola Davis wore his magnificent white couture gown with black embellished detail. Interested in gaining insight into how this gifted artist, renowned philanthropist and author of Beauty of Perfection began his career, I sat down with Valvo to explore his journey to becoming such a success in the high-end cocktail and evening-wear design arena. A medical environment initially influenced native New Yorker Carmen Marc Valvo, with his father being an anesthesiologist and his mother a nurse. He grew up in a traditional Spanish/Italian family. Valvo even considered being a plastic surgeon at one point. As a multi-faceted talent, Carmen started painting with oils at age 8. As time 84
Inside New Orleans
Dr. Katherine Williams of the Center for Women’s Health and Southern Institute for Women’s Sexual Health in Covington received the $1,500 Carmen Marc Valvo couture dress and fitting with Carmen with her winning bid at the live auction for the Night of Fashion northshore fundraiser benefitting St. Tammany Parish Hospital Pediatrics. Katherine found a gorgeous black cocktail dress to wear to a speaking engagement to benefit cancer research. As a colon cancer survivor, Carmen works with several organizations and pairs with Katie Couric and at times with Vanessa Williams to educate people on the critical importance of early colon cancer screening.
Returning to New York to heal from an auto accident in Europe, Carmen realized that being a fashion designer was his destiny and enrolled in Parson’s School of Design. While working with H. Atkinson in New York, Valvo received an offer to work in Paris at the House of Nina Ricci. As a designer in the making, his talents began to take on the Valvo style when he was invited to work at the House of Dior. With a great influence from the fashions of the ’50s, Carmen became internationally known and respected as the couture designer for upscale cocktail and eveningwear. In 1989, with $1,000, Carmen opened his fashion house in New York near Saks Fifth Avenue. He was immediately well received, but it was not until Saks Fifth Avenue and Neiman Marcus swept up Carmen’s elegant and classical designs that the Carmen Marc Valvo’s line began to soar. Today the Carmen Marc Valvo label can be found on his Black Label line, swimwear, eyewear, bridal gowns and much more, including the men’s wear design line that Carmen is getting ready to launch. To close, here is a quote from the designer who has the ability to dress to perfection the female silhouette, “You can’t create taste. Taste is inherent!” Carmen Marc Valvo!
Foothold on Fashion
During my visit to Saks, I ran into Aquatalia shoe creator, Marvin Krasnow (Marvin K.) Since my last visit with Marvin was at a Saks’ preview of the upscale shoe line a couple of years ago, I had a chance to catch up with the latest news about Aquatalia. Since 1994, Aquatalia has been a family affair. Marvin and his late wife saw the need for a shoe that could be worn come rain or shine. Combining his engineering degree, experience in his family’s shoe factory and living through severe Canadian winters, Marvin devised a unique formula to make a line of weatherproof suede shoes and boots that combine comfort and style for women and men. Taking the “waterproof aspect” with the highquality Italian craftsmanship, the name “Aquatalia” was born—the very first line of luxury, weatherproof footwear.
Marvin’s daughters Rena (VP of Design) and Jodi (VP of Sales) have been working with the business for over ten years. Rena is known for her handbag collection, which maintains the same quality standards and finest Italian materials. The big news is that Marvin was sought out by the New York-based Global Brands Group to buy Aquatalia. He and his daughters are still very involved with the business. Marvin travels all over the world making special appearances to promote the line and help educate the buyer on the versatility and quality of Aquatalia. There are big plans in the future to expand this flexible, weatherproofing technology while maintaining the quality and integrity that come with handcrafting the collection in Italy. A real success story that evolved because one man saw a need to combine a luxury shoe line with durability. Congratulations, Marvin!
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Healthy Living 2016
The Go Red for Women Campaign Red matters. This color matters because it represents more than 670,000 lives that have been saved since the start of the Go Red for Women movement just over 10 years ago. But with so many lives saved, it is not yet time to celebrate. Heart disease is still the No.1 killer of women in the Greater New Orleans area, and for 90 years, heart disease has been the No. 1 reason we lose our loved ones. The Go Red for Women campaign is more than a message. It’s a nationwide movement that celebrates the energy, passion and power we have as woman to band together to wipe out the No. 1 killer. When the campaign started, many were stunned to learn just how many women are affected by heart disease. Grandmothers, mothers, daughters, sisters and friends are dying at the rate of one per minute, because they don’t know heart disease kills. Go Red for Women raises awareness of the danger heart disease poses to women and helps them make choices to reduce their personal risk. Believing you are low risk for heart disease is not enough for a killer that does not discriminate against age, race, social status, neighborhood or gender. Many know small-business owner Celeste Haar of NOLA Made Chicks at Lakeside Mall, but don’t know her as a heart failure patient. This 39-year-old wife and mother of three who lives in Metairie didn’t see herself as that either. “I have a family history of heart disease,” says Haar. “I knew that history played an important part in the risk factors, but you never expect it to happen to you.” A year ago, Haar’s father had heart issues and because of that she made a personal pledge to take control of her heart. Adopting a heart-healthy lifestyle of diet and exercise, Haar was dedicated 86
Inside New Orleans
to changing her heart health outcomes. Such an aggressive disease requires an equally aggressive But one night in October, she started to feel poorly and response. That’s why the American Heart Association has went to bed, shrugging it off as no big deal. “I adopted the spent more than $3.3 billion on research, ever increasing typical “mom” attitude, thinking it will be fine, just keep our knowledge and understanding about heart disease and going on my normal routine,” says Haar. In her mind, it stroke—also making AHA the largest funder of heart disease was allergies, congestion, a panic attack or just a reaction to research, second only to the U.S. government. something. A heart issue was not at the top of the list. The AHA’s mission can be summed up in one challenging After the symptoms persisted and intensified, she woke 10-year goal: To improve the cardiovascular health of up her husband and explained to him that something was not all Americans by 20 percent while reducing deaths from right. He took her to the emergency room at East Jefferson cardiovascular diseases and stroke by 20 percent by 2020. General Hospital. In the emergency room, Haar learned that she had heart Join the fight failure. Doctors explained the expected outcomes to her and The New Orleans American Heart Association will host praised her for making efforts through diet and exercise. the annual Go Red for Women luncheon on Thursday, Because of those efforts, she did not have a full heart attack. February 25, 2016, at the New Orleans Marriott. The “Special thanks to my routine and coaches at CrossFit Roux luncheon is chaired by Suzanne Whitaker. that have been there for me throughout this and my recovery,” The luncheon will be a rally for awareness and prevention says Haar. “While I was thinking it was unfair for me to have a for heart disease. Heart disease has already touched you or cardiac diagnosis after I had been trying so hard, what I ended someone you love, so help us save a woman’s life and be a up thinking is that trying so hard actually did save my life.” part of Go Red for Women movement in New Orleans. If Haar had ignored her symptoms that night and simply Because the women of New Orleans are unique, the gone back to bed, it is possible she would have died, according American Heart Association has answered that with a unique to her doctors. After months of cardiac therapy, Haar is back to silent auction called “Purseanalities.” The auction will feature living a pretty normal life. As a small-business owner, she has purses filled with favorite things of local movers and shakers, to focus on caring for herself, managing her stress and finding a such as restaurant gift certificates, spa treatments, museum balance to protect her heart. passes, jewelry, books, wine and art. “80 percent of heart disease is preventable, but don’t Go Red for Woman is nationally sponsored by Macy’s wait until your body is talking to pay attention to your heart and locally sponsored by East Jefferson General Hospital, health,” says Haar. “I am not your Entergy Corporation, Peoples Health, typical heart patient, and I never The New Orleans American Paris Parker, LAMMICO, Cardio thought it would be me, but it also Heart Association DX, First NBC, HUB International, can be you. So make a commitment Go Red for Women Luncheon Postlethwaite & Netterville, Touro to your heart health.” Infirmary and Crescent City Because of research and a better Thursday, February 25 Physicians, and United Healthcare. understanding of heart failure. diagnosis 10:00 a.m. – 11:30 a.m. and treatment helped Haar to get her life free health screenings and silent auction For more information, visit back as close to normal as possible. 11:30—luncheon and motivational speakers neworleansgored.ahaevents.org or visit Did you know that more than the New Orleans American Heart 2,200 Americans die of heart disease Marriott New Orleans Association on Facebook, facebook.com/ every single day? That’s one death 555 Canal Street AHANewOrleans. Follow the conversation every 39 seconds. And on average, on Twitter and Instagram, #nolagored. someone in the United States suffers Tickets: $150 in advance Linzy Cotaya, APR, is the Senior a stroke every 40 seconds, while a For tickets and more information, please call Communications Director of the stroke-related death occurs about 504-830-2300 or visit neworeansgored.heart.org. American Heart Association Louisiana every four minutes. Greater Southeast Affiliate. February-March 2016 87
Surgical Excisions May Require Correction of Scars Patients who see me for skin cancers or other skin conditions are sometimes left with scarring after a necessary medical procedure. Fractional lasers, vascular lasers, intense pulsed light and microneedling are our most popular treatments for scarring. Rosacea, Melasma and Sun Damage Require Correction of Skin Redness and Pigmentation Posacea, melasma and other skin discoloration conditions are initially treated with oral or topical
Kate Holcomb, MD
Lupo Center for Aesthetic and General Dermatology
medications and good skin care, but we find that combination therapies with intense pulsed light, vascular lasers or fractional lasers give patients optimal results.
Innovating Dermatology Since 1984
Dr. Kate Holcomb is a board-certified dermatologist who joined the Lupo Center in 2012 after completing a four-year commitment to the Navy, where she served as a clinical professor and staff dermatologist. A New Orleans native, she is a graduate of Tulane University and Tulane University School of Medicine, where she now serves as a clinical assistant professor of dermatology. Do you have one treatment that you How do you find the practice of dermatology rewarding? While I have extensive experience treating acne, skin of color and
consider the most important? There is no single most important treatment; rather, it
allergic dermatitis, I also have experience performing and teaching non-
is about considering the patient as an individual and creating
surgical rejuvenation. Over the course of taking care of patients’ medical
an effective plan that will give them natural results. At the
needs, they trust my expertise to help them with their cosmetic goals. It’s
Lupo Center, we have the experience and ethics to provide
rewarding because I can treat a patient’s medical condition and then go
optimal care for our patients. One of the reasons I joined Dr.
beyond that to help them look and feel their personal best.
Lupo’s practice is because I knew I would be able to offer my patients a variety of state-of-the-art devices to help them
In the last issue, we talked to Dr. Mary Lupo about
look like their best self.
non-surgical rejuvenation. How do your medical patients benefit from non-surgical rejuvenation? After we go through treatments to get the skin healthy again, some patients will be left with scars or skin discoloration. With the latest technology, we can help diminish what previous conditions have left behind.
Active Acne May Later Require Acne Scar Correction Once we have active acne under control, we can discuss options to diminish the scarring. Mild scarring can be treated with peels, but deeper scarring needs a more powerful treatment. Radiofrequency and fractional laser devices help to stimulate collagen production, and new FDA-approved, long-lasting dermal fillers soften scar depressions and give immediate results for smoother skin. 88
Inside New Orleans
To schedule a consultation with Dr. Holcomb or Dr. Lupo, call the Lupo Center for Aesthetic and General Dermatology, 504-288-2381.
“Dr. Williams, I can’t thank you enough for giving me and my husband back something that has been so important in our marriage, our sexual life. I thought it was over until I saw you. My whole life has changed and is wonderful! The desire, the climax is back and no more painful intercourse.”
Let’s Talk About Sex... An Introduction to the Southern Institute for Women’s Sexual Health “Not until I experienced early menopausal changes at the age of 39 did I truly understand the impact and magnitude of menopause. It inspired me to help women deal with the difficult transitions and its associated problems.”
- Dr. Katherine Williams For 20 years, Dr. Katherine Williams has cared for women and girls of all ages, providing innovative, quality healthcare through the different phases and roles in their lives. Now, women experiencing pelvic pain, menopause and sexual dysfunction are her fastestgrowing patient population. Because these are 90
Inside New Orleans
conditions that have been greatly ignored and can be a source of embarrassment, many suffer in silence. Their symptoms may include genital itching, burning, irritation, rawness, throbbing, urinary frequency and urgency, and pain during sex—and they often feel as if there is no hope. Dr. Williams created the Southern Institute for Women’s Sexual Health to offer these women a comprehensive and thorough evaluation in order to obtain an accurate diagnosis and treatment. Proper treatment can be life changing and empowering. Her focus is on sexual pain disorders, dermatologic diseases of the vulva like lichen sclerosus, chronic infections, female sexual dysfunction and sexual pain in women of all ages, including those with complex medical disorders such as breast cancer and coagulopathies. With diligent care and progressive treatment regimens, Dr. Williams works with oncologist Dr. Jay Saux, nurse practitioner Kelly Brewster and physical therapists who specialize in women’s health to treat more than two dozen diseases. Simply stated, they are committed to help patients with the issues that are interfering with their ability to have intimacy with their partner and a normal, happy sex life. Dr. Williams is a Fellow of the International Society for the Study of Women’s Sexual Health, the preeminent medical society devoted to vulvovaginal disorders and sexual pain. ISSWSH has given her
“To all women who are experiencing pain, dryness, scar tissue, lack of sexual desire, hormone issues, please see Dr. Williams! Several other doctors all told me the same thing—that I was getting older and will have to deal it. That is Not True! If you are having any problem, don’t put off seeing Dr. Williams. She will find a solution for you.”
the knowledge and the skill set to help women with these conditions. This has been the most rewarding aspect of her work in female sexuality—to give her longstanding patients the answers to their problems that will improve their quality of life. Being an OB/GYN is a rewarding profession because it includes the joy of birth. But as Dr. Williams’s career progresses and her patient population ages, she realizes that there is more than one way to bring new life into the world. Through the Southern Institute for Women’s Sexual Health, she and her staff continue to help women feel alive again and regain the intimacy they deserve. For more information, visit siwsh.com.
Dr. Katherine Williams The Center for Women’s Health Dr. Katherine Williams was born in Baton Rouge and raised in New Orleans. A graduate of the Academy of the Sacred Heart in New Orleans, she completed her undergraduate degree in psychology at UNO. She attended LSU Medical School in New Orleans. After completing her residency at Charity Hospital in obstetrics and gynecology, Dr. Williams began private practice in Laplace in 1998. She practiced general obstetrics and gynecology, but her adolescent practice grew quickly. Her degree in psychology helped her to relate to and promote meaningful communication with women and girls of all ages. As her reputation grew, she was invited to lecture to adolescents and mothers (together and separately) in school, community and hospital settings on puberty, STDs and teen sexuality. She educated them on the importance of communication with each other, the prevention of unwanted pregnancy, infections, sexual abuse and caring for their bodies. Today, she continues to empower and educate young women through the care in her office and lectures at inner-city schools. In 2003, Dr. Williams relocated to Covington, near the hometown of her husband, Thad Devier. She began practice with one nurse practitioner, Kelly Brewster, who shared her passion and vision for medicine, and The Center for Women’s Health was born. Her new office building, completed in March 2009, was designed to look like a spa to create a warm, friendly environment and promote open communication. After Katrina, Dr. Williams hired two new physicians, Dr. Rachael Cresap and Dr. Jamie Hymel, allowing her to develop her many interests in gynecology practice. In 2007, Dr. Williams and Kelly Brewster began a polycystic ovary syndrome clinic. It saddened her to see so many women with PCOS tossed aside by their doctor and simply told to just lose weight. PCOS is a disorder that affects a woman’s self-esteem, heart health and reproductive health. The PCOS practice has thrived, and Dr. Williams developed a deeper understanding of female hormones and sexuality. In 2009, Dr. Williams became a certified robotic surgeon. She has successfully completed over 600 robotic cases and teaches robotic surgery to physicians. Other physicians often refer complex cases to her, many with severe pelvic disease or a history of breast cancer that requires oophorectomy. Dr. Williams uses estrogen, progesterone and testosterone therapy as allowed to maintain or improve the patient’s quality of life. She partners with hematologist oncologist Dr. Jay Saux to best counsel the patients about their medical risks. He supports the use of Vagifem in breast cancer patients and refers many breast cancer survivors to Dr. Williams so she can help them not only survive the disease but LIVE with the disease. Her partnership with Dr. Saux extends to the recently opened Southern Institute for Women’s Sexual Health, the newest development in Dr. Williams’s ongoing mission of providing quality healthcare to women.
Southern Institute for Women’s Sexual Health and The Center for Women’s Health are located at 104 Innwood Drive in Covington, (985) 871-0707.
For more information about Dr. Williams and The Center for Women’s Health, visit cwhnorthshore.com. February-March 2016 91
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“The Mid-Winter Cotillion traditionally holds its presentation of the debutantes of the season during the Christmas holidays…Composed of young men between the ages of 19 and 31, the Cotillion was started long before World War I and has enjoyed continuous operation with cessations only during the two World Wars.” – The Times Picayune, 1977
The Mid-Winter Cotillion Old Tradition; Young at Heart
This past December 27th marked what was possibly the 90th debutante presentation and at least the 135th social dance of The Mid-Winter Cotillion. Said to be founded in 1840s as a social club, Mid-Winter began presenting debutantes at its annual ball in the years following World War I. Today, it is the oldest continuing debutante presentation in New Orleans, closing out the debutante season and beckoning the arrival of Carnival. The Mid-Winter Cotillion is one of several sanctioned organizations that a young lady must be presented by to be considered a true debutante of the season. The debutantes, selected by a committee, are escorted by members of the Mid-Winter Board of Governors, who are distinguished by their scarlet ribands. Although the organization’s recorded history is somewhat scant and inconsistent (some accounts have its inception in the 1870s), membership in the organization is routinely chronicled in the biographies of bygone New Orleans luminaries and in the debutante accounts of family papers held by Tulane University. The register of members and debutantes through the years includes many monarchs of Carnival and names still familiar to us today. Currently, there are over 200 members of MidWinter, young men of college age and slightly beyond, whose fathers, grandfathers, great-grandfathers, and countless other antecedents preceded them as members of the Cotillion. Similarly, the debutantes presented by Mid-Winter enjoy innumerable family connections to the organization. This year was no exception. Lucy Gille, who was presented along with her twin sister, Grace, was among the many debutantes with multigenerational affiliation. Her mother, Gladys Van Horn 94
Inside New Orleans
photos: Jim Cresson Photographers
by Winnie Brown
Gille, and aunt Kathleen Favrot Van Horn were both presented by Mid-Winter during their debutante seasons. “I was honored to have been chosen to be presented in the Mid-Winter Cotillion. It is such a cherished organization in my family. And it is such a lively and lovely evening,” says Lucy. The 2015 Cotillion was held at the New Orleans Country Club, as has been the tradition for over 60 years, and Howard S. Thompson, a former member of Mid-Winter, served as Master of Ceremonies. The evening began with the customary turtle soup and Champagne cocktail reception hosted by the Board of Governors for the debutantes, their escorts and parents. Following the formal presentation that traditionally concludes with the collective curtsy, members and guests adjourned for a lively night of cocktails, dinner, and dancing to Deacon John. Although many of its rituals have changed with the times, The Mid-Winter Cotillion has endured and flourished for over a century and a half, celebrating time-honored tradition with youthful exuberance as aptly depicted by The Times Picayune in 1977: “As could be expected from an organization of men on the more youthful side, the evening’s entertainment is constant, with a decided emphasis on everyone’s participation.”
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“And her old Uncle William used to say, a lady is known by her shoes and her gloves.” – Virginia Woolf, Mrs. Dalloway
by Winnie Brown
Long gone are the days when a lady would not leave the house without her gloves, hat and matching shoes and handbag— a far cry from today’s casual society, where hats and matching accessories have gone by the wayside and gloves are relegated to the garden or a winter day. But in New Orleans, where the debutante and Carnival seasons provide an abundance of formal events, evening gloves remain de rigueur and often present a nuisance or a conundrum to the ladies who must wear them. Gloves date back to ancient societies, but the love of gloves began with two formidable women rulers and style trendsetters of the 16th century: Queen Catherine de Medici of France and Queen Elizabeth I of England. Queen Elizabeth was intensely vain about her shapely hands and used gloves to attract attention to them. She is rumored to have had over 2,000 pair and was noted for sitting on her throne and playing with her gloves, striking deliberate poses to intrigue her royal audiences. Catherine was the most powerful and ruthless woman in 16th century Europe, and she made sure she looked darn good while terrorizing the masses. A trailblazer of fashion, she introduced women’s high heels to the world and made perfume-scented gloves a fashion rage. The love of these scented gloves ultimately did in her nemesis, Jeanne d’Albret, the Queen of Navarre, when, according to folklore, Catherine gifted her with a pair of exquisite perfume-scented gloves laced with poison that sent her to a gruesome death and kindled the St. Bartholomew’s Day Massacre of the Huguenots. Gloves became an essential part of the fashionable and aristocratic woman’s ensemble, eventually giving rise to the formal
For the Love of Gloves opera glove, worn over the elbow, that was introduced by another royal style icon of her day, Josephine, the Empress of France. Empress Josephine’s prosaic fancy for the long glove—she simply detested her ugly hands—launched a worldwide craze for the accessory during the Napoleonic/Regency period (1800-1825). The long, over-the-elbow gloves complemented the fashion of the era and became a staple during this period. They were commonly constructed to fit the arm and hand in a looser fashion than gloves of the later Victorian and Edwardian periods and would often be worn “crumpled” below the elbow or stretched out above the elbow and held in place by garters. Although gloves remained a symbol of social station, their popularity
Inside New Orleans
Jacqueline Bouvier as a debutante in 1947.
produced to match the popular peignoir sets of the day! But as glamorous as iconic stars such as Audrey Hepburn or Marilyn Monroe look in their pink or black gloves, for formal wear only white, and particularly glacé kid, will do. According to leading authorities on etiquette, “white kid gloves should be especially reserved for occasions of the greatest ceremony; on all other occasions they are out of place, common and vulgar, and white gloves must never be of any material but kid. Black gloves should be reserved for entertainers such as can-can dancers and burlesque performers or costume parties.” As Amy Vanderbilt coached, “Gloves should be background, not bull’s eye, for a costume— except on an entertainer.” In New Orleans, with our formal traditions, gloves endure. Though the fashion of the storied glove has evolved from the days of Catherine, Elizabeth and Josephine—and although etiquette is a reflection of the times—a few steadfast rules remain in place when one dons this historic symbol of elegance and dignity: waned briefly during the early- and mid-Victorian periods because of the elaborate sleeves on dresses of that era, only to return to high favor in the last two decades of the 19th century and the years of the 20th century prior to the start of World War I. Quite in vogue, the new fit was tight on the arm, which made it difficult for ladies to don and remove their gloves. Thus emerged the mousquetaire, which is standard today, offering a buttoned wrist opening that allowed ladies to slip their hands out of the gloves so they could drink and eat without removing them altogether. The immense popularity of the opera glove in the Edwardian age is highlighted in the wildly popular period drama Downton Abbey, where we see Lady Mary, Lady Edith, the Dowager Countess Crawley and their kith and kin in striking scenes where the characters have drinks in gloved hands—egregiously violating the centuries-old opinion that one simply does not eat or drink with a gloved hand. According to “Miss Manners,” Judith Martin, “As historically accurate as the series usually is, a great injustice has been done. The only place where it seems to be traditional for ladies to eat or drink with gloved hands is in costume dramas. In real life, it was always considered crude, not to mention yucky, but in every period film, television show, play and opera, it is evidently intended to add a touch of what passes for ‘class.’” Gloves had a major post-war renaissance in 1947, when Christian Dior debuted his “New Look” that set the tone for fashion for decades following. Gloves became the order of the day in the ’50s and early ’60s for both day and evening—they were even
• Gloves are de rigueur for formal presentations and balls and should be worn by all ladies in attendance. (The front row “rule” is to ensure the formal pageantry in photographs and videos is not compromised.) • Gloves should not be removed during the evening, although the hand of the glove is to be pushed back over the wrist when one eats or drinks, and the glove should be removed entirely at the dinner table. • At the table, gloves are removed and placed on the lap under the napkin. • Don’t wear jewelry over gloves, with the exception of bracelets (if you must). • Gloves should be kept on in a receiving line. • One never eats, drinks, or smokes with gloves on. (The glove is turned back at the wrist or one is removed.) Although the opera glove is preferred for very formal occasions, the fashion of a lady’s gown may lend itself to another length with a very simple rule of thumb—the glove should be matched to the sleeve length. The shorter the sleeve, the longer the glove; conversely, the longer the sleeve, the shorter the glove. Author’s Note: I do not profess to be an expert on etiquette. I have simply provided a compilation of historic tidbits and offerings on social mores through the years. However, I do love to dress up, and I do love my gloves! February-March 2016 97
IN the Spotlight St. Martin’s Groundbreaking Students, faculty and other community members gathered at St. Martin’s Episcopal School in Metairie to celebrate the groundbreaking of the school’s newest facility, The Gibbs Family Center for Innovation + Design. The event began with a chapel service, which was followed by a groundbreaking ceremony at the building site. The stand-alone, 5,000-square-foot building will house areas that enable students to experience true, hands-on learning, serving as a cutting-edge facility structured to meet the needs of the school’s design thinking program. It will simultaneously operate as a design studio, prototype lab, classroom, production studio, woodworking and build shop, and community partnership workspace.
IN the Spotlight
Sacred Heart Avenue Marketplace
The Academy of the Sacred Heart welcomed many guests to Avenue Marketplace, held in the front courtyard of the school’s historic St. Charles Avenue campus. Shoppers spent the day perusing an eclectic mix of handmade objects, jewelry, home décor, apparel and much more from over 70 vendors. The event also featured a festive holiday luncheon catered by Clancy’s that was chaired by Charlotte Hebert and Genie Ogden and co-chaired by Missy Curran. Avenue Marketplace sponsors included Tulane Health System, Whitney Bank and Wells Fargo Advisors.
Inside New Orleans
IN the Spotlight Beth Claybourn Interiors Grand Opening of New Orleans Location
photos: CANDRA GEORGE mycreativereality.com
Interior design firm Beth Claybourn Interiors recently celebrated its grand opening in New Orleans, its third location. Past and current clients, business affiliates and friends joined in the in-store event, which featured catering by Claybourn’s close friend, Chef John Folse, who was also in attendance. Cocktails flowed as the catering team served delectable and modern takes on Louisiana classics and guests enjoyed perusing the luxury furnishings and home décor on display. “It has been a dream of mine to expand my business to New Orleans,” said Claybourn, who once lived in New Orleans with her husband, Garrett. The 5,000-squarefoot retail gallery hosted guests including Bob and Marianne Freeman, Chris Ralston, Jason and Robert Graham, Mary and Samantha Barnett and Father Cleo Milano. Dr. Quinn Peeper was the lucky winner of the raffle for bedding.
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IN the Spotlight Moonlight and Miracles Gala Ochsner’s Moonlight and Miracles Gala was held at the Superdome, where guests gathered to enjoy raffles, food, drinks and a silent auction. Over 200 tables festooned with lavender tablecloths and shimmering silver overlays graced the Dome. The raffle and silent auction included a 2016 Mercedes Benz and Pelicans and Saints packages, as well as gift certificates from shops and restaurants including Le Visage Day Spa and Broussard’s Restaurant. Big Sam’s Funky Nation, Ronnie Kole and Jessie’s Girls played throughout the opening, dinner and after-dinner dancing. The evening raised more than $1.4 million to support cancer programs at the Ochsner Cancer Institute. Gayle (who chaired the event) and Tom Benson made a $20 million contribution to OCI to expand the center and services for patients.
IN the Spotlight Le Visage Day Spa Zerona Open House
Guests at the recent Le Visage Day Spa Open House enjoyed appetizers, wine and a special demonstration of the body-slimming laser, Zerona. Owners Marlen Almendares and Patricia Bereciartua answered questions about their latest spa and body offering while Zerona was used on one lucky volunteer. Zerona is a noninvasive body contouring procedure that is said to get rid of extra fat and reduce inches without dangerous side effects, pain or downtime. The treatment liquefies fat, which is then absorbed by the body. 100
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INside Peek 1. Dickie Brennan and Johnny Culpepper with a few of the 610 Stompers at the opening of Black Duck Bar. 2. Larry Palestina with
The Academy of the Sacred Heart Fathers’ Club President Vince Liberto at the Fathers’ Club Golf
Tournament at English Turn Golf and Country Club. 3. Joe Caruso and Tommy Mitchell at Brother Martin High School’s Celebration 2
of the Crest-Brother Martin
Extravaganza. 4. John Devlin, Rod West and Tommy Mitchell at Brother 5
Martin High School’s Prayer Breakfast held at the Metairie Country Club. 5. Chase, Laura and Trace Mullin enjoying Celebration in the Oaks. 6. Kelly Carpenter, John Pourciau, Lelia Gowland and Mandy Simpson having a blast at Tales of the Toddy. 7. Cathy Wattigney, Carolyn Escher, Mike Jones, Terry Kloor and Men Cefalu at the Ladies Leukemia League’s Fete de Noel. 8. Lisa
Baynham, Joan Ingram, Ana Eller, Anne Favret, Rosalie
Edwards and Cynthia Aucoin. 9. Mary Beth Rittiner and Susie Zeringue celebrating their December birthdays at Brennan’s.
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IN the Spotlight
otog ann Ph Bachm Jessica photos:
The party in honor of debutantes Alexandra Elizabeth “Allie” Cimini and Mary Callaghan “Callee” Rome left no doubt that “The World is Their Oyster.” Hosted at Galatoire’s by parents Susie and Vaughn Cimini and Mary Grace and Perrin Rome, the day began with a luncheon for the women guests, followed by dessert and ongoing festivities that included the men. The party’s theme, which stemmed from Callee’s marine biology major, was announced by the women’s invitation, which featured a pearl bracelet suitable for wearing to the party, a silver oyster shell and the suggestion that the guests dress in “pearly white.” Complementing the themeappropriate oysters Rockefeller, oysters en brochette and Galatoire’s Grand Gouté on the luncheon menu were Godchaux salad and banana bread pudding. The Gumbo Trio provided jazz background music for the afternoon. The restaurant décor included trees of silver oyster shells as table centerpieces and arrangements of white hydrangeas and calla lilies in vases that contained oyster shells. After dessert, the debs’ fathers led a toast honoring their daughters.
The World is Their Oyster
Inside New Orleans
1. Franco Valobra, Robert Lupo
and David Monteleone at the
Unveiling on Royal Street event at Velobra Jewelers. 2. Robert Lupo, Greer Monteleone, Mary Lupo, David Monteleone and Franco
Valobra. 3. Irene Klinger, Erin Fleming, Debbie Aciatore-Empy, Penny Baumer, Val Killion and Jackie Elliott at the Special Patron Opera Ball Party at the home of Peter and Debbie Buchler. 4. Sonda and Ted Stacey with hostess Debbie Buchler. 5. Brandi
Amadee, Christian Amadee, Cheri Wolterman and Rob Wolterman enjoying a night out at Riccobonoâ€™s Peppermill. 6. Lisa Puckett and Lynne Uhalt at The Roots of Music annual fundraiser.
7. Matt Sakakeeny, Jennifer Walner, Reginald Williams, Trey Monaghan, Derrick Tabb, Jeff
Fisher and Stephen Rose. 8. Jack
Leahy, Derrick Tabb and Martha
photo credit TER : HUN HOLD ER
er Holder edit: Hunt photo cr
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1. Sandy Monahan with artist Rheba Schlesinger at the Mid-City Art Studios’ Open House. 2. Artists Allison Stewart and Campbell Hutchinson. 3. Mary Ann Wegman, Tiffany Tesson Hillegass, Jane Gagnard and Terry Cambise at the 2
STAIR Affair themed “Around the World in 80 Days.” 4. Leo Marsh, Marshall Hevron and State Representative Neil Abramson in front of the New Orleans Veterans of Foreign Wars that is to be renovated in the spring.
5. A festive group of friends celebrating the holidays at Jill Nalty’s annual
Christmas tree trimming party. 6. Marianne Swanson, Becky Slatten, Betty Hunley and Christina Randle at 6
Susan Zackin’s Jingle and Mingle. 7. Shannon Holtzman, Susan Zackin, Megan Nelson and Leanne Moses with Swamp Donkey’s lead singer, James. 8. Lynda Warshauer, Joni McClure, Susan Taylor and Dana Hansel at the
Christmas Luncheon for the NOMA Volunteer Committee. 9. St. Martin’s Episcopal School’s 2015 Martin de Tours Award recipient William E. Wright with Merry Sorrells. 10. Lisa Davis, Joanne Mantis, Ana Ortega and Merry Sorrells at the St. Martin’s Episcopal
School’s MPower Campaign. 8
Inside New Orleans
IN the Spotlight Inside New Orleans Meet the Artists Party at Canal Place
Inside New Orleans hosted an event in partnership with The Shops at Canal Place to celebrate the past year’s cover artists. The Meet the Artists party highlighted the work of December cover artist Marcia Holmes, as well as a collection of other works by past cover artists Gretchen Howard, Jim Seitz, Gretchen Armbruster, Pio Lyons and Allison Stuart. Cover artist Mallory Page also signed copies of her book, The Alchemy Never Starts or Never Stops. Wine and Old Fashioneds were served as guests enjoyed music by Hansen’s Garden District Trio, a three-piece jazz band.
IN the Spotlight
WYES Celebrates New Orleans and the Mississippi River The Port of New Orleans hosted WYES’ premiere party for New Orleans and the Mississippi River at the Port Administrative Building. Guests enjoyed the reception and viewed the hour-long documentary by Peggy Scott Laborde, which celebrates the unique relationship between New Orleans and the body of water near which it was built. The program utilizes a combination of rare photos and films along with presentday footage. It is part of WYES-TV’s ongoing coverage of the city’s Tricentennial celebration, which is being produced in association with The Historic New Orleans Collection and made possible by the Collection and the Meraux Foundation. Other sponsors of the event included the WYES Producers Circle, Weeks and the Port of New Orleans. February-March 2016 105
IN Development by Tom Hancock Growing up in Nashville and not having stepped foot in New Orleans until I was 25 years old, all I knew of Mardi Gras was what I had seen on the television show COPS—Bourbon Street debauchery and people being arrested for…well, you get the picture. My first Mardi Gras parade experience was one that I will never forget. At the time, I lived on Magazine Street. My plan was to meet some friends at Superior Grill on St. Charles an hour before the parades started, and we would all walk down to their friend Clay’s house to watch the
funeral home and was then converted to a Borders bookstore. After sitting vacant for a few years, the building became a Fresh Market, which was certainly an upgrade for the neighborhood and filled a need for the neighboring residents. This certainly isn’t the only property that has been upgraded since then. Just a block from my house used to be the old Cannon’s restaurant. While the restaurant occupied a beautiful building, the restaurant itself had seen its better days. Its closing made way for what is now New Orleans Hamburger & Seafood Co., which has positioned itself as a great place to grab a quick meal
Mardi Gras on The Avenue parades. At the time, I was only an acquaintance of this Clay character, so I was a little anxious about being around a bunch of people that I didn’t know (Spoiler alert: Clay and I eventually ended up being roommates for five years, and I was a groomsman in his wedding this past spring). After we arrived at the St. Charles Avenue house, I was glued to the window overlooking The Avenue in anticipation of what I was about to witness. When the police cars and the fire engine rolled by, it was time to go down to the street and see what the big deal was with these parades. The one-and-only time I have ever been to Disney World, I was two years old and have zero memory of being there; however, I imagine the feeling that a child gets when witnessing the Magic Kingdom for the first time is very similar to the feeling that I felt when I stepped out onto St. Charles. I remember turning to one of my friends in amazement and asking “Is this real?” Little did I know that just a few months later, this house on St. Charles would become home for me for the next six years and counting. In a time where there is rapid change occurring all over the city, the change on my little section of St. Charles has been a little more gradual. With the trend all over post-Katrina New Orleans being a transition from recovery to stabilization, the trend on this corridor has been going from good to great. Fast forward to Mardi Gras a year later. I was at a Bachelors’ Club of New Orleans party in the parking lot of the building on the corner of St. Charles and Louisiana avenues. Before my time in New Orleans, this building was an old 106
Inside New Orleans
anytime, especially during those long days on the parade route that inevitably call for a brief hiatus from bead catching. Along similar lines, the building at the corner of St. Charles and Napoleon avenues, which was formerly the site of Copeland’s, is now Superior Seafood. Given its positioning, this restaurant has also become a popular place not just during Mardi Gras, but throughout the year. While these upgrades to the neighborhood were strategically planned, some upgrades were not as deliberate. In 2012, an electrical fire completely destroyed the entire interior of Fat Harry’s, which has been the most popular watering hole of this corridor for decades. After the fire, there was widespread speculation as to whether or not Fat Harry’s would re-open, and if it did, would it be ready in time for Mardi Gras? For my neighbors and me, a Mardi Gras without Fat Harry’s was unfathomable. As Ronnie Lamarque likes to say in his commercials, the one thing about people in New Orleans is that we’re resilient. Although the lacquer on the bar top was still wet, Fat Harry’s was back up and running just in time for Mardi Gras, maintaining its moniker as “the party after the parade.” If you tend to stay away from this area of The Avenue during Mardi Gras, I’d like for you to reconsider your plans this year. Instead, come join me for a cocktail, and we can talk about how this is the greatest city on the planet. I shouldn’t be too hard to find—I’ll be the one wearing beads and dancing in the middle of the street. Tom Hancock is a commercial appraiser with Murphy Appraisal Services.
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At the Table by Tom Fitzmorris
Succulent bivalves. There. I’ve taken care of a phrase which, by law, must appear in any reportorial piece on the subject of oysters in Louisiana. Bet you didn’t know that. Or that in a statewide official ballot in 1925, “The Oyster State” came in a close second to “The Pelican State” in the race to determine the state slogan for auto license plates. Now here is something you do know. Oysters are the most delicious food produced in Louisiana. They show up in a greater variety of serious recipes and menus than any other edible except water. Which is ironic, since oysters are about 95 percent water. More oysters are eaten by volume, weight or count than jambalaya, crawfish pie or filé gumbo. Or red beans and rice, bread pudding or catfish. Finally, oysters figure in the entire range of cooking and eating. You find them fried in the leastexpensive, funkiest neighborhood joints and also in the most-expensive, most-culinarily-
Before we get too hungry for oysters and leave the rest of this article for later, let’s deal with the bad news for oysters and those who love them. It came in five-year intervals. Ten years ago, Katrina destroyed many of the estuaries from which the best oysters came. Beds had to be re-seeded all over the place, and high salt levels in the water caused problems. Five years ago, the Deepwater Horizon BP oil spill indirectly killed off many of the best Louisiana oyster beds. No oil got into any of the producing oyster beds, because fresh water from the Mississippi River came cascading down to the Gulf to keep the oil out. But the solution was almost as bad as the problem: fresh water kills oysters, and did. It took a long time for the oysters to come back, and they’re not as numerous as they had been. Restaurants and markets found oysters hard to get, and the
An Oyster State of Mind ambitious dining palaces. Baked oyster dishes along the lines of oysters Rockefeller are hallmarks of fine dining. In recent years, chefs here created more new dishes involving oysters than at any time in history. Some restaurants serve over a dozen different, gourmet-level oyster creations. Indeed, about the only controversy concerning Louisiana oysters is the matter of eating them raw. Personally, I take a strong stand on this: raw on the half shell is the most rewarding way to eat oysters. Connoisseurs the world over and crusty old guys standing at oyster bars with glasses of beer and little forks all agree on this. Even people who have the illnesses warned against in those annoying official state notices on menus and bathroom walls admit that they would love to eat them raw, if only they could. Case closed. 108
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prices were much higher than ever before. On the other hand, the situation wasn’t as bad as it could have been. Tommy Cvitanovich at Drago’s—one of the two or three best restaurants for Louisiana oysters—said that through the entire crisis, only three shifts at the restaurant were without oysters—and that was at the very beginning of the disaster. So much for the bad news. Let’s dive back in to the joy of oysters. Unless you’re one of those people who read magazines months after they arrive, right now is the best time of year for eating oysters, and especially for eating them raw. Oysters are at their most corpulent and delicious when the ambient waters are cool to cold. Despite that inviting situation, oyster fishermen are less than eager to get in their boats in January.
Oyster harvesting is hard work, and freezing temperatures make it a lot less fun. February through April winds up being the best time of the year to eat oysters. Despite all these issues in recent years, there has never been a better time for oyster lovers. Metro New Orleans currently has 53 oyster bars in its restaurants—and that doesn’t count the restaurants that serve them freshly shucked at the table. Here is my personal list of the best oyster bars in the area:
The Dozen Best Oyster Bars 1. Drago’s. Metairie: 3232 N. Arnoult Rd., 504-888-9254. CBD: 2 Poydras St., 504-584-3911. The oyster king of New Orleans, Drago Cvitanovich and his family have great sources for top-class oysters. But wait a minute! They serve raw oysters, but they don’t have an oyster bar. Start this list over! 1. Pascal’s Manale. Uptown: 1838 Napoleon Ave., 504-895-4877. Not just a way to kill time while waiting for a table, Manale’s oyster bar has a long record of great shucking. Shucker Thomas Steward is not only good but fun to talk with. 2. Mr. Ed’s Oyster Bar & Fish Grille. Metairie: 3117 21st St., 504-831-8666. It took over from Bozo’s, with its long tradition of great oysters at the bar and the best fried in town. 3. Red Fish Grill. French Quarter: 115 Bourbon St., 504-598-1200. Consistently fine oysters in a bar you won’t see immediately. Also here: the insanely good fried barbecue oysters, like Buffalo chicken wings but much better. 4. Casamento’s. Uptown: 4330 Magazine St., 504-8959761. Figuring out when they’re open is the main challenge. (They’re closed during the summer months.) The goodness of oysters is beyond question. 5. Acme Oyster House. Covington: 1202 US 190 (Causeway Blvd), 985-246-6155. French Quarter: 724 Iberville St., 504-522-5973. Metairie: 3000 Veterans Blvd., 504-309-4056. The city’s oldest oyster bar—over a century in the business. Consistently good raw and grilled. The French Quarter location may have the longest restaurant lines in town. 6. Crabby’s Seafood Shack. Madisonville: 305 Covington St., 985-845-2348. The casual sister restaurant of Keith Young’s great steakhouse, this seafood specialist shucks the oysters with skill. I’ve never had a substandard or scrawny oyster here. 7. Felix’s. French Quarter: 739 Iberville St., 504-522- >> February-March 2016 109
4440. The Acme’s long-time rival, across Iberville Street on Oyster Row. The most-photographed neon sign in town: “Oysters R In Season.” 8. Bourbon House. French Quarter: 144 Bourbon St., 504-522-0111. The biggest, most comfortable oyster bar on Oyster Row. 9. Lüke. CBD: 333 St Charles Ave., 504-378-2840. Not just oysters, but lots of other chilled seafood on trays of ice. 10. K Gee’s Oyster Bar. Mandeville: 2534 Florida St., 985-626-0530. A spinoff from Bozo’s by some family members, this little place has its own style and a good connection for buying superb oysters. 11. Vera’s. Slidell: 2020 Gause Blvd. W., 985-690-9814. A great old seafood restaurant relocated by Katrina, with fine oysters and the best fried shrimp in town. 12. Harbor Seafood. Kenner: 3203 Williams Blvd., 504443-6454. A small operation that shucks an unbelievable number of good oysters. As important and fine as raw oysters are, a lot of people just won’t try them. I say, more for us raw-bar hangers-out. But it’s also true that the many cooked oyster dishes in restaurants add a certain something to the appeal of a restaurant’s menu. Here are my dozen favorites in that department. Because almost every restaurant in town now has char-broiled oysters, I’ve left that out of consideration.
The Dozen Best Places for Baked Oysters On The Half Shell 1. Drago’s. Metairie: 3232 N Arnoult Rd., 504-888-9254.
CBD: 2 Poydras St., 504-584-3911. The home of the original char-broiled oysters, now copied by at least 200 restaurants. But hold it again! This list isn’t about that dish. Start over! 1. Arnaud’s. French Quarter: 813 Bienville St., 504-523-
5433. Five different kinds of baked oysters, available all of a kind or one of each in a combination. The miracle here is that all of them are so good that deciding which is the best is impossible. 2. Antoine’s. French Quarter: 713 St Louis St., 504-5814422. The inventor of this entire concept, starting with the original Rockefellers. Also great Bienvilles and the unusual oysters thermidor, with cocktail sauce and bacon. 3. La Provence. Lacombe: 25020 US 190, 985-626-7662. Here is what I think is the best baked oyster dish ever created. Oysters Oooh-La-La are baked in the shell with a sauce made from crab fat, a very small amount of bread crumbs and enough red pepper to glow a little. You cannot eat just one 110
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order of these. 4. Pascal’s Manale. Uptown:
1838 Napoleon Ave., 504-895-4877. Rockefellers and Bienvilles, both with a light, fluffy sauce in the old style. And they have their own dish, the unique pan roast with crabmeat and shrimp in a rich seafood sauce. 5. Tommy’s Cuisine. Warehouse District: 746 Tchoupitoulas St., 504581-1103. Bienvilles, Rockefellers and a house variety with tomatoes, herbs, pancetta and cheese. Always big oysters. 6. Pelican Club. French Quarter: 615 Bienville St., 504-523-1504. Sizzling oysters on the shells with bacon, red peppers, Parmesan and garlic butter. 7. Gallagher’s Grill. Covington: 509 S. Tyler St., 985-892-9992. ||Mandeville: 527 Causeway Blvd., 985778-2320. Oysters Pablo is a unique dish from the hand of Pat Gallagher. He describes it as a Southwestern style of oysters Rockefeller. What I always notice is the immense size of these things. One or two may be enough. 8. Keith Young’s Steak House.
Madisonville: 165 LA 21, 985-8459940. Keith Young added oysters Bienville some months ago, using a superb recipe. Wonder where he got it? 9. Ristorante Filippo. Metairie: 1917 Ridgelake Dr., 504-835-4008. The most aromatic baked oysters in town, these fill the room with such an alluring aroma that when one person gets it, everybody else wants to order them. They’re Italian style, with garlic, bread crumbs and olive oil. 10. Irene’s Cuisine. French Quarter: 539 St Philip St., 504-5298811. The oyster is broiled on its shell with a scattering of roasted red peppers, pancetta (the unsmoked, lean Italian bacon), lemon juice and a sprinkling of Romano cheese. Irresistible!
11. Galatoire’s. French Quarter:
209 Bourbon St., 504-525-2021. The best Rockefellers around. 12. Grand Isle. Warehouse District: 575 Convention Center Blvd., 504-5208530. The oyster bar is the strongest suit at this CBD seafood house. Their baked oysters are all original and good. Here is a classic oyster recipe. Enjoy Oyster Season 2016!
OYSTERS ROCKEFELLER The most surprising request for a recipe I ever received came from Bernard Guste, the fifth-generation proprietor of Antoine’s. He wanted to use my recipe for oysters Rockefeller. His reason was that since Antoine’s own recipe (they invented the dish, I’m sure you know) is a secret, they needed something to give the many people who ask for it. He told me that my recipe is “embarrassingly close” to the real thing. I’m flattered. And if I say so myself, he’s right. It took me about 50 tries to create a match for the flavor of Antoine’s great specialty. Which does not and never did include either spinach or Mornay sauce, as most recipes call for. It does have green food coloring—an atrocity now, but very common in the cooking of a century ago, when this dish was created. (Feel free to leave it out.) Oysters Rockefeller has always been among my favorite Creole-French dishes, and one that creates its own special occasion when you make it. 4 dozen oysters Water from oysters, plus enough more water to make two cups 2 cups chopped celery 1 1/2 cups chopped green onion tops 2 cups chopped parsley, stems removed
1 cup chopped fresh fennel 1 cup chopped watercress 1/2 tsp. chopped fresh garlic 3 anchovy fillets 1 tsp. sugar 1/4 cup ketchup 1 tsp. salt 1/2 tsp. cayenne 1 tsp. white pepper 1 Tbs. Worcestershire sauce 2 dashes Peychaud’s bitters 2 drops green food coloring (optional but authentic) 2 sticks butter 1 cup flour 1 1/2 cups very fine fresh bread crumbs
1. Combine the vegetables and the anchovies in small batches and chop to a near-puree in a food processor, using the oyster water to help things along. 2. Combine this green slurry and the rest of the oyster water in a saucepan and cook over low heat, stirring every now and then, until the excess water is gone but the greens remain very moist. Add sugar, catsup, salt, cayenne, Worcestershire sauce, bitters and food coloring. 3. Make a blond roux with the butter and flour. Blend well into the greens, until the sauce takes on a different, lighter texture. Then mix in the bread crumbs. 4. Place large, fresh oysters into oyster shells, small ovenproof ramekins or small au gratin dishes. Top each oyster with a generous tablespoon of sauce (or more, if you like). Bake 15 minutes in a preheated 450° oven, or until the top of the sauce has barely begun to brown. Serve immediately. If you’d like to bake this using oyster shells, serve on a bed of rock salt or on a napkin to keep the shells from rocking. Serves 8. February-March 2016 111
IN Great Taste by Yvette Jemison
Soup Season! When there’s a chill in the air and the Mardi Gras parades have stopped rolling, there’s nothing quite like retreating indoors to a warm bowl of soup. Butternut Squash Bisque and Pozole Rojo are two recipes that will keep you warm on the inside when it’s freezing outside. Winter is the time to give soup a starring roll. Simply serve with a side salad and crusty bread to round out a meal. For step-by-step photos of these recipes and additional recipes, visit Ydelicacies.com. For the latest kitchen scoop, visit y_delicacies on Instagram.
BUTTERNUT SQUASH BISQUE 6 servings The smooth texture of this bisque is brightened with ginger and lemon zest. A drizzle of spicy oil and pepitas give the soup its character. 2 1/2 to 3 lbs. butternut squash, peeled and cubed (about 8 cups) 4 cups chicken stock
1/4 cup heavy cream 1 teaspoon kosher salt
1. In a medium sauce pan, bring squash, chicken stock, ginger and lemon zest to a boil. Reduce to a simmer until tender, 20-25 minutes. 2. In a small skillet on medium heat, cook the pepitas, olive oil and chili oil just until heated through. Set aside. 3. When the squash is tender, transfer to a blender, including all liquid from the pot. Working in batches if needed, purée soup in blender. Add cream and salt and blend just until incorporated into the bisque, about 15 seconds. Serve immediately, or return to pot and simmer until ready to serve. If needed, thin soup with more broth. Ladle into bowls and top with a drizzle of spicy oil and pepitas. Do Ahead: The spicy oil with pepitas can be made 1 week ahead and stored in an airtight container at room temperature. Soup can be made up to 3 days ahead. Let cool; cover and refrigerate.
1 Tablespoon lemon zest 1/4 cup roasted and salted pepitas 2 Tablespoons olive oil 2 Tablespoons chili oil 112
Inside New Orleans
POZOLE ROJO 6 servings Tender chicken and hominy in a rich chili broth is the foundation of Pozole Rojo. Pozole is often served with a large
photo: YVETTE JEMISON
1 Tablespoon fresh grated ginger
i number of accompaniments that can include lime wedges, onions, avocado, tomato, cilantro leaves, jalapeno peppers, radishes and finely shredded cabbage. Adding a generous squeeze of lime juice to your bowl of pozole is a must. The change in acidity of the broth will give you an authentic Pozole Rojo flavor.
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’
Sara’s aaa Pan-Asian, 724 Dublin St., 504-861-0565 Vincent’s aaaa Italian, 7839 St. Charles Ave., 504-866-9313 Ye Olde College Inn aaa
nomenu.com. In this guide, you will find
Neighborhood Café, 3016 S.
1 oz. dried ancho chilies
some of the best bets around town.
Carrollton Ave., 504-866-3683
1 1/2 cups boiling water
Tom’s fleur de lis ratings are shown.
1 lb. boneless, skinless chicken thighs, cut into bite size pieces 2 1/2 teaspoons kosher salt, divided 2 Tablespoons olive oil 4-5 garlic cloves, minced (3 Tablespoons) 1 Tablespoon dried oregano leaves 1 teaspoon ground cumin 3 Tablespoons masa harina 5 Tablespoons cold water 3 1/2 cups room temperature water 29-ounce can Mexican style hominy, drained 8 small radishes, thinly sliced 3 limes, cut into wedges 2 avocados, diced 1 small onion, diced 1 bunch cilantro, stems removed
Central Business District 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
1. Remove the stems and seeds from the dried ancho chilies. In a small bowl, soak the chilies in 1 1/2 cups of boiling water until softened,15-20 minutes. Place the softened chilies and the liquid in a blender. Blend on medium-high speed until puréed, about 30 seconds. Set aside. 2. Season the chicken with 1/2 teaspoon salt. In a large pot, heat the olive oil on medium heat. Add chicken and cook, stirring occasionally, until browned, 5-10 minutes. 3. Reduce the heat to low, and add the garlic, oregano, cumin, and the remaining 2 teaspoons salt. Cook, stirring occasionally, until the garlic is softened, about 5 minutes. Stir in puréed chilies. 4. In a small bowl or cup, dissolve the masa harina in 5 tablespoons cold water. Add to the pot and whisk well. Bring to a boil, stirring occasionally as the broth thickens. 5. When a boil has been reached, add the 3 1/2 cups of water and hominy. Return to a boil and reduce to simmer for 15-20 minutes. 6. Serve in a bowl garnished with sliced radishes, lime wedges, avocado, onions and cilantro.
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
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), 504-613-3860 Café Adelaide aaaa Contemporary Creole, 300 Poydras St., 504-595-3305 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,
Panchita’s aaa Central American, 1434
525 Fulton St., 504-587-7099
S. Carrollton Ave., 504-281-4127
Windsor Court Grill Room aaa
Pupuseria La Macarena aaa Central American, 8120 Hampson
American, 300 Gravier St., 504-522-1994
Do Ahead: Pozole can be made up to 4 days ahead, and it becomes more flavorful when reheated.
Riccobono’s Panola Street Café aa Breakfast, 7801 Panola St., 504-314-1810
Esplanade Ridge and Gentilly Liuzza’s By The Track aaa
February-March 2016 113
Neighborhood Café, 1518 N.
Contemporary Creole, 337
Lopez St., 504-218-7888
Dauphine St., 504-525-3335
Lola’s aaa Spanish, 3312 Esplanade Ave., 504-488-6946 Sammy’s Food Service aaa Neighborhood Café, 3000 Elysian Fields Ave., 504-947-0675 Santa Fe aaa Mexican, 3201 Esplanade Ave., 504-948-0077
Louisiana Pizza Kitchen aaa Pizza, 95 French Market Place, 504-522-9500 Mr. B’s Bistro aaaa Contemporary Creole, 201 Royal St., 504-523-2078 Muriel’s aaaa Contemporary Creole, 801 Chartres St.,
French Quarter Acme Oyster House aaa Seafood, 724 Iberville St., 504-522-5973 Antoine’s aaaa Creole French, 713 St. Louis St., 504-581-4422 Arnaud’s aaaa Creole French, 813 Bienville St., 504-523-5433 Attiki Middle Eastern, 230 Decatur St., 504-587-3756 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., 504-522-0111 Brennan’s Contemporary Creole, 417 Royal St., 504-525-9711 Broussard’s aaaa Creole French, 819 Conti St., 504-581-3866 Café Giovanni aaaa Creole Italian, 117 Decatur St., 504-529-2154 Court of Two Sisters aaa Creole French, 613 Royal St., 504-522-7273 Crescent City Brewhouse aaa Pub Food, 527 Decatur St., 504-522-0571 Criollo aaa Creole French, 214
504-568-1885 Napoleon House aa Sandwiches, 500 Chartres St., 504-524-9752 New Orleans Creole Cookery Classic Creole, 510 Toulouse St., 504-524-9632 Nola aaaa Contemporary Creole, 534 St. Louis St., 504-522-6652 Palace Café aaa Contemporary Creole, 605 Canal St., 504-523-1661 Pelican Club aaaaa Contemporary Creole, 312 Exchange Place, 504-523-1504
Iberville St., 504-581-1316 Dickie Brennan’s Steakhouse aaa Steak, 716 Iberville St., 504-522-2467 El Gato Negro aaa Mexican, 81 French Market Place, 504-525-9752 Frank’s aaa Creole Italian, 933 Decatur St., 504-525-1602 Galatoire’s aaaa Creole French, 209 Bourbon St., 504-525-2021 Galatoire’s 33 Bar & Steak aaa Steak, 215 Bourbon St., 504-335-3932 Gumbo Shop aaa Creole, 630 St. Peter St., 504-525-1486 GW Fins aaaa Seafood, 808 Bienville St., 504-581-3467
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 Bourbon St., 504-598-1200 Rib Room aaa American, 621 St. Louis St., 504-529-7045 SoBou aaa Contemporary Creole, 310 Chartres St., 504-552-4095 Stanley aa Breakfast, 547 St. Ann St., 504-587-0093 Tujague’s aaa Creole, 823 Decatur St., 504-525-8676 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 Magazine St., 504-894-0033 Slice aaa Pizza, 1513 St. Charles Ave., 504-525-7437
St. Philip St., 504-529-8811
Stein’s Deli aaa Deli, 2207
K-Paul’s Louisiana Kitchen aaaa
Magazine St., 504-527-0771
Cajun, 416 Chartres St., 504-
Sushi Brothers aaa Japanese, 1612
Kingfish aaaa Cajun, 337 Chartres St., 504-598-5005 Louisiana Bistro aaa
Inside New Orleans
Sandwiches, 3939 Veterans Blvd.,
Navarre Ave., 504-483-8828 Cava aaaa New Orleans Style, 789
504-885-3416 Peppermill aaa Creole Italian, 3524
Harrison Ave, New Orleans LA 70124, 504-304-9034
Severn Ave., 504-455-2266 Pho Orchid aaa Vietnamese, 3117
El Gato Negro aaa Mexican, 300 Harrison Ave., 504-488-0107
Houma Blvd., 504-457-4188 Ristorante Filippo aaa Creole
Lakeview Harbor aaa Hamburgers,
Italian, 1917 Ridgelake Dr.,
911 Harrison Ave., 504-486-4887 Mondo aaa Eclectic, 900 Harrison
504-835-4008 Ruth’s Chris Steak House aaaa
Steak, 3633 Veterans Blvd.,
Munch Factory aaa Contemporary Creole, 6325 Elysian Fields Ave.,
504-888-3600 Sandro’s Trattoria aaa Creole
Italian, 6601 Veterans Blvd.,
Ralph’s On The Park aaaa Contemporary Creole, 900 City
504-888-7784 Shogun aaaa Japanese, 2325
Park Ave., 504-488-1000 Steak Knife aaa Contemporary
Veterans Blvd., 504-833-7477 Taqueria Corona aaa Mexican,
Creole, 888 Harrison Ave., 504-488-8981
3535 Severn Ave., 504-885-5088 Vincent’s aaaa Creole Italian, 4411
Tony Angello’s aaa Creole Italian, 6262 Fleur de Lis Dr., 504-488-0888
Chastant St., 504-885-2984 Zea aaa American, 4450 Veterans Blvd. (Clearview Mall),
St. Charles Ave., 504-581-4449 Tracey’s aaa Sandwiches, 2604 Magazine St., 504-897-5413
504-780-9090; 1655 Hickory Ave.,
Acme Oyster House aaa Seafood,
3000 Veterans Blvd., 504-309-4056 Andrea’s aa Italian, 3100 19th St., 504-834-8583
Mid-City Angelo Brocato aaa Dessert and
Austin’s aaaa Creole, 5101 West
Coffee, 214 N. Carrollton Ave.,
Esplanade Ave., 504-888-5533 Café East aaa Pan-Asian, 4628
504-486-1465 Café Degas aaa French, 3127
Rye St., 504-888-0078 Carreta’s Grill a Mexican, 2320
Esplanade Ave., 504-945-5635 Café Minh aaaa Vietnamese, 4139
Veterans Blvd., 504-837-6696;
Canal St., 504-482-6266
1821 Hickory Ave., Harahan,
Cafe NOMA Contemporary Creole,
Casablanca aaa Mediterranean, 3030 Severn Ave., 504-888-2209
Irene’s Cuisine aaaa Italian, 539
Parran’s Po-Boys aaa
Port of Call aaa Hamburgers, 838
Royal St., 504-523-3341 Deanie’s Seafood Seafood, 841
Lakeview Café Navarre aa Sandwiches, 800
China Rose aaa Chinese, 3501 N.
1 Collins Diboll Circle, 504-482-1264
Canal Street Bistro aaa Mexican, 3903 Canal St., 504-482-1225
Arnoult St., 504-887-3295
Crescent City Steak House aaa
Crabby Jack’s aaa Sandwiches,
Steak, 1001 N. Broad St.,
428 Jefferson Hwy., Jefferson, 504-833-2722 Cypress aaa Contemporary Creole, 4426 Transcontinental Blvd., 504-885-6885
504-821-3271 Crescent Pie & Sausage Company aaa Neighborhood Café, 4408 Banks St., 504-482-6264 Dooky Chase aaa Creole, 2301
Drago’s aaaa Seafood, 3232 N.
Orleans Ave., 504-821-0600
Arnoult Rd., 504-888-9254
Five Happiness aaa Chinese, 3605
Heritage Grill Contemporary Creole, 111 Veterans Blvd., 504-934-4900 Impastato’s aaaa Creole Italian, 3400 16th St., 504-455-1545 Little Tokyo aaa Japanese, 2300 N. Causeway Blvd., 504-831-6788 Martin Wine Cellar Deli aaa Deli, 714 Elmeer Ave., 504-896-7350 Mellow Mushroom aa Pizza, 30 craft beers on tap, 3131 Veterans Memorial Blvd., 504-644-4155 Mr. Ed’s aaa Neighborhood Café, 1001 Live Oak St., 504-838-0022 Mr. Ed’s Oyster Bar & Fish House aaa Seafood, 3117 21St. Street, 504-833-6310
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, 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 Sandwiches, 538 Hagan Ave.,
i 504-482-3047 Ruby Slipper Café aaa Breakfast, Neighborhood Café, 139 S. Cortez St., 504-309-5531 Rue 127 aaaa Contemporary Creole, 127 N. Carrollton Ave., 504-483-1571 Toups’ Meatery aaa Cajun, 845 N. Carrollton Ave., 504-252-4999 Venezia aaa Italian, 134 N. Carrollton Ave., 504-488-7991
985-892-0708 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 & Spiritsaaa Seafood, 208 Lee Lane,
Willie Mae’s Scotch House aaa
Chicken, 2401 St. Ann St.,
Nuvolari’s aaaa Creole Italian, 246
Girod St., Mandeville, 985-626-5619 Ox Lot 9 aaa Contemporary, 428 E
Northshore Acme Oyster House aaa Seafood, 1202 US 190, Covington, 985-246-6155 Café Lynn aaaa Contemporary Creole, 3051 East Causeway Approach, Mandeville, 985-624-9007 Camellia Café aaa Neighborhood Café, 69455 LA 59, Abita Springs, 985-809-6313; 525 190 Hwy. W., Slidell, 985-649-6211 Carreta’s Grill a Mexican, 1340 Lindberg Dr., Slidell, 985-8470020; 70380 LA Hwy. 21, Covington, 985-871-6674 The Chimes aaa Cajun, 19130 W. Front St., Covington, 985-892-5396 Dakota aaaa Contemporary Creole, 629 N. US 190, Covington, 985-892-3712 DiCristina’s aaa Italian, 810 N.
Boston St., Covington, 985-400-5663 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 Trey Yuen aaa Chinese, 600 Causeway Blvd., Mandeville, 985-626-4476 Young’s aaa Steak, 850 Robert Blvd., Slidell, 985-643-9331 Yujin aaa Japanese, 323 N. New Hampshire St., Covington, 985-809-3840 Zea aaa American, 110 Lake Dr., Covington, 985-327-0520; 173
Columbia St., Covington,
Northshore Blvd., Slidell,
DiMartino’s aaa Italian, 700 S. Tyler St., Covington, 985-276-6460 Fazzio’saa Italian,1841 N. Causeway Blvd., Mandeville, 985-624-9704 Gallagher’s Grill aaaa Contemporary Creole, 509 S. Tyler St., Covington, 985-892-9992 George’s aaa Mexican, 1461 N. Causeway Blvd., Mandeville, 985-626-4342 Keith Young’s Steak House 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
Old Metairie 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 Taj Mahal aaa Indian, 923-C Metairie Rd., 504-836-6859 Vega Tapas Café aaa Mediterranean, 2051 Metairie Rd., 504-836-2007
US 190, Lacombe, 985-626-7662 Lakehouse aaa Contemporary Creole, 2025 Lakeshore Dr., Mandeville, 985-626-3006 Mandina’s aaa Italian, Seafood, 4240 La 22, Mandeville, 985-674-9883 Mattina Bella aaa Breakfast, 421 E. Gibson St., Covington,
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 >>
February-March 2016 115
Creole, 901 Louisiana Ave., 504-891-9626 Baru Bistro & Tapas aaa Caribbean, 3700 Magazine St., 504-895-2225 Bistro Daisy aaaa Creole French,
Magazine St., 504-373-6471 Taqueria Corona aaa Mexican, 5932 Magazine St., 504-897-3974 Upperline aaaa Contemporary Creole, 1413 Upperline St., 504-891-9822
5831 Magazine St., 504-899-6987 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 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
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 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., 504-520-8530 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 Tomas Bistro aaaa Creole French, 755 Tchoupitoulas St., 504-527-0942 Tommy’s Cuisine aaaa Creole Italian, 746 Tchoupitoulas St., 504-581-1103
New York Pizza aa Pizza, 4418 Magazine St., 504-891-2376 Ninja aaaa Japanese, 8433 Oak St., 504-866-1119 Nirvana aaa Indian, 4308 Magazine 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
Inside New Orleans
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Advertiser............................. Contact Info Page A Taste of Covington......atasteofcovington.com 47
Advertiser............................. Contact Info Page Jennifer Rice Realty Group.....985-892-1478 4
Jos. A. Bank..........................504-620-BANK 79
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Kevan Hall Sport............ kevanhallsport.com 14
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Lupo Center for Aesthetic and General Dermatology....
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Bevolo Lighting Gas & Electric Lights...504-522-9485 19
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McGehee School....................504-561-1224 28
mélange by KP.......................985-807-7652 71
Bridal Boutique by MaeMe.....504-266-2771 95
Mercedes-Benz of New Orleans.....504-456-3727 3
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Moore Metabolics..................504-400-0721 92-93
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February-March 2016 117
Celebrating its 40th anniversary, Riccobono’s Peppermill continues to serve family Italian recipes and classic New Orleans cuisine. As the third generation to run the restaurant, cousins Joseph Riccobono and Cami Chiarella are excited to celebrate the milestone with a dining room renovation and special events throughout the year. “We are thrilled to continue sharing family recipes and New Orleans’ classics far into the next generation,” says Joseph. Joe and Josie Riccobono opened Peppermill in 1976 as their first venture in the growing Metairie area. The family tradition entails a full menu for breakfast, lunch and dinner. Known for its breakfast, favorites include the Crab Cake Benedict and Crawfish Sauté Omelet paired with a fresh mimosa. Lunch and dinner feature savory dishes such as the Tortellini Angelique tossed in tomato basil-kissed alfredo topped with grilled shrimp. On the Riccobono Family Favorites menu, guests can find Canneloni, Eggplant Madelaine and Shrimp Creole over rice. While the menu boasts a welcoming array of dishes, the restaurant also offers many options. For dinner on Mondays and Tuesdays, the entire restaurant is available for private use. During the week, the private dining room is available for meetings, rehearsal dinners and other private functions hosting up to 50 people. “It is a privilege to carry on the family tradition,” says Cami.
by Leah Draffen
Joseph Riccobono is part of the third generation to
Riccobono’s Peppermill is located at 3524 Severn Avenue, Metairie. Open daily for breakfast and lunch, and dinner Wednesday through Sunday. 455-2266. riccobonospeppermill.com. 118
Inside New Orleans
run his family’s restaurant, Riccobono’s Peppermill.