The new 13-part, national cooking series LOUISIANA COASTAL COOKING from WYES-TV takes viewers on a road trip that celebrates the bounty of Southeast Louisiana and raises awareness about coastal restoration through the lens of food. Chefs leading the effort in the Bayou State are showcased. Restaurants include Pêche, GW Fins, Drago’s, Carmo, Spahr’s, Restaurant R’evolution, Dickie Brennan’s Bourbon House and Pascal’s Manale. Also featured are dishes prepared by culinary professionals, cook-off winners, and talented home cooks. The series premieres on Saturday, April 5 at 9 a.m. on WYES-TV. Learn more at wyes.org.
FROM THE EDITOR
Idon’t know about your family, but in ours, one of the most treasured items is the family cookbook. For us it’s an old copy of the “Picayune Creole Cookbook” that has become dog-eared and splattered with roux, copious notations and additions made in the margins as generations expand recipes for large gatherings or find substitutions and make each dish a little more personal. In New Orleans, celebrations with family and friends often means home cooking. We have perfected the art of feeding crowds both in body and in soul.
Our cover feature highlights some of the iconic New Orleans dishes (as well as some treats you may not make at home but are must-haves) that feed the city. From the humble, yet mighty red beans and rice to the flamboyant bananas Foster, we don’t take cooking or eating lightly. It’s a celebration of our history with some noted recipes that we hope you will try and perhaps dog-ear on your own.
Spring has also sprung, and with that comes the parade of festivals. It’s our time to get outside, enjoy the weather before it turns towards summer, dance and embrace the best music, food and culture that New Orleans has to offer. And there’s a lot of it. We have your spring festival guide so you can stay on top of all the fun both near and far.
Plus, this month we highlight some of the quirky legalities that make New Orleans and Louisiana a place like no other. Pro tip: don’t tie your alligator to a fire hydrant if you want to stay on the right side of the law!
Our April issue is chock full of restaurant news, ways to incorporate festival style into your home, and a special conversation with the soul queen Irma Thomas, and so much more.
Celebrate New Orleans! Celebrate home. We wish you good eating and good reading all month long!
Send us a line! Have something you want to share with us? Email ashley@ myneworleans.com
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Top Lawyers
This month we highlight some of the top women in law across the area, but you can always find our updated list of top lawyers on our website, myneworleans. com. It’s a great resource for connecting with the right person for your needs.
NOSH
Check out our Instagram for an inside-the-kitchen look and how-to tips from the chef for each month’s NOSH recipe. This month, we feature a new take on the lobster roll, with Chef Alon Shaya’s fresh for spring crawfish version. Perfect for picnics or just noshing at home.
Editor’s Picks
This month, our editors chime in on their favorite snoball spots, festival tips and tricks and more. See if your favorites made the list!
BY ASHLEY MCLELLAN
Cooking from the Heart Kwéyòl / Creole: Recipes, Stories, and Tings from a St. Lucian Chef's Journey
James Beard Award-winning chef Nina Compton (Compère Lapin, BABs NOLA) teams up with James Beard Award-winning writer Osayi Endolyn for a new cookbook that goes beyond recipes. In “Kwéyòl / Creole” we get Compton’s stories of growing up in St. Lucia, the culture and community that shaped her culinary and personal journeys, and the development of her unique take on Caribbean, Afro-Latin and New Orleans Creole cooking.
Family-friendly story hours at some of our favorite places.
Baldwin & Co.
Every second Saturday of the month, kids can join in on the reading fun with Magical Story Time. Each child that registers in advance will also receive a free book to take home. This month’s event is on Saturday, April 12 at 10 a.m. so be sure to mark your calendar. baldwinandcobooks.com
New Orleans Public Library
Check out the New Orleans Public Library’s youth and kids’ resources page for information on upcoming story times around town plus puppets, puzzles, reading recommendations, family dance parties and much more. Feeling snacky?
The NOPL also provides healthy snacks for kids 18 and under courtesy of the Second Harvest Food bank, Monday through Friday, 4 to 5 p.m. at Central City Library, Mid-City Library and Rosa F. Keller Library & Community Center. nolalibrary.org/youth/kids
With rich full color photos and illustrations, this is a vibrant love letter to food and a celebration of culture. Recipes include Compton’s take on pheasant gumbo, shrimp ceviche, coconut braised collard greens and more. Fellow New Orleans chef, restaurateur and cookbook author Mason Hereford noted, “Such wonderful things can happen when one of your favorite chefs teams up with one of your favorite writers. These aren’t recipes one can seek out elsewhere, they exist because Nina and her beautiful story exists.”
We can’t wait to get a seat at the table through this beautiful new memoir and cookbook.
Blue Cypress Books
Craft, read, learn and have fun every second Sunday at Blue Cypress Books. New Orleans storyteller Mr. Cole combines story time with singing, lots of fun and a themed activity paired perfectly with each story. This month, the fun comes together on Sunday, April 13 at 1 p.m. upstairs. Check the shop’s website for more information.bluecypressbooks.com
Associate Publisher Kate Henry
Editorial
Editor Ashley McLellan
Creative Director Tiffani Reding Amedeo
Digital Media Editor Kelly Massicot
Style Editor Andy Myer
Contributing Writers Jyl Benson, Cheré Coen, Lee Cutrone, Fritz Esker, Scott Gold, John Kemp, Misty Milioto, Liz Scott Monaghan, Elizabeth Pearce, Eve Crawford Peyton, Mike Scott, Melanie Warner Spencer
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Zoo-to-Do for Kids
April 25
Hosted by the Audubon Zoo, the annual Zoo-to-Do for Kids features arcade games, giant inflatables, live entertainment and celebrates the return of zebras to the zoo. Proceeds support wildlife conservation. audubonnatureinstitute.org
Overlook Film Festival
April 3-6
The Overlook Film Festival is a four-day celebration of horror films featuring screenings, interviews and immersive, interactive events. Previous guests at the film festival have included Nicolas Cage, John Goodman, Roger Corman, Joe Dante and Robert Rodriguez, with screenings at the Prytania Canal Place and various locations around the city. overlookfilmfest.com
Tyler Childers
April 3
Tyler Childers brings his “On the Road” tour to the Smoothie King Center with special guest S.G. Goodman. smoothiekingcenter.com
Paul Simon
April 4-5
Legendary singer/ songwriter Paul Simon returns to touring after a lengthy hiatus with his “A Quiet Celebration tour.” saengernola.com
Hogs for the Cause
April 4-5
The UNO Lakefront once again hosts a celebration of all kinds of barbecue with Hogs for the Cause. More than 90 teams will be on hand to tempt visitors’ taste buds. Proceeds benefit pediatric cancer research. hogsfest.org
Monster Jam
April 5
Caesars Superdome hosts this action-packed motocross event that promises to be fun for the whole family. caesarssuperdome.com
St. Vincent
April 10
Virtuoso guitarist and singer St. Vincent comes to the Orpheum for her “All Born Screaming” tour. orpheumnola.net
French Quarter Festival
April 10-13
New Orleans’ premier free festival returns to the French Quarter with musical acts like Kermit Ruffins & the Barbecue Swingers, the Dirty Dozen Brass Band, Irma Thomas, Amanda Shaw, and more, plus plenty of fan-favorite festival food. frenchquarterfest.org
Crescent City Classic
April 19
One of New Orleans’ favorite Easter weekend traditions and one of the oldest 10k races in the country, the Crescent City Classic attracts more than 20,000 participants (some costumed!) to downtown to run or walk the course. ccc10k.com
“Hamilton”
April 8-20
Lin-Manuel Miranda’s iconic hip-hop musical about the Founding Fathers comes to the Saenger. saengernola.com
Zurich Classic
April 21-27
The only PGA Tour in the region, the Zurich Classic returns to TPC Louisiana at Avondale. In addition to great golf, the event also raises money for the Fore! Kids Foundation. zurichgolfclassic.com
New Orleans Jazz & Heritage Festival
April 24-May 4
Pearl Jam, Lenny Kravitz, Patti LaBelle, Trombone Shorty, Luke Combs, the Dave Matthews Band, and Santana are just some of the musical stars performing at the Fairgrounds during one of the Crescent City’s signature music festivals. nojazzfest.com
17th Annual Big Easy Blues Festival
April 26
The Big Easy Blues Festival comes to UNO Lakefront Arena with raw, emotional performances from blues stars like King George, Tucka, West Love and Ronnie Bell. arena. uno.edu
NOLA Crawfish Festival
April 28-30
The Broadside hosts a celebration of crawfish between Jazz Fest weekends. Thousands of pounds of crawfish will be on the menu, accompanied by live music. nolacrawfishfest. com
NOMA Egg Hunt and Family Festival
April 12
Bring the kids for a fun Easter egg hunt in New Orleans City Park’s Sydney and Wanda Besthoff Sculpture Garden, plus games, arts and crafts, and face painting. noma.org
Trombone Shorty & Orleans Avenue
Tremé Threauxdown
April 26
The Saenger hosts Trombone Shorty & Orleans Avenue’s annual musical extravaganza during Jazz Fest weekend with an all-star line-up of musicians and performers. saengernola.com
SUSAN POAG PHOTO
CHERYL GERBER PHOTO
RANDY
SCHMIDT PHOTO
Flights of Fancy
Maria’s Oyster & Wine Bar, now open in the Warehouse District, celebrates the flavors of the Gulf with sustainably sourced oysters (served both raw and roasted), crudos and Caribbean-inspired dishes. Beverage Director Lindsay Dukes leads the globally inspired beverage program, which shines a light on funky, natural wines and playful tiki-inspired cocktails, all curated to complement the seafood-centric offerings. Guests may enjoy 22 wines by the glass, more than 75 bottles and happy hour wine flights. The wine selection spans the globe with biodynamic bottles hand selected by Dukes, with an emphasis on smaller producers.
Big Easy Whiskey
Big Easy Spirits Company (BESCO) believes it is time to put the whiskey back in flavored whiskey. Now available in New Orleans, Big Easy Whiskey starts with 100 percent American whiskey. BESCO ages the whiskey for five years in used bourbon barrels for a softer taste, less influenced by the fresh wood of newer barrels. Big Easy Whiskey is then infused with two dozen herbs, spices and fruit chosen by Master Blender Kieran Walsh to accentuate the whiskey’s flavor, not compete against it. Big Easy Whiskey brings depth and complexity to cocktail recipes, whether that’s over the rocks or in the coffee-centric Easy Like Sunday Morning, featuring cold brew, strawberry preserves and mezcal. “Big Easy Whiskey is the best of New Orleans in a bottle,” says COO and Master Blender, Kieran Walsh. “New Orleans always adds a unique flavor to everything it touches, much like the carefully crafted infusions in our whiskey ensuring that the essence of the whiskey remains front and center.”
Seawitch cocktails
Emeril’s 34
Emeri’s new restaurant 34 offers a variety of Portuguese wines not often seen on local menus.
Sommelier Nicole Maddox’s favorites include wines from the Colares region, south of Lisbon on the coast, produced from centuries old vines that survived the European phylloxera infestation in the 1860’s. The intensely concentrated wines have the ability to age for decades, and the restaurant has a few releases from the 1960s and 1990. Another favorite from winemaker Susana Esteban is the Tira o Véu, an unusual blend that is fermented and aged in a clay Talha, then allowed to age under flor (a layer of yeast) similar to how sherry is aged.
Maddox’s favorite fortified wine from the Carcavelos region starts with a white base wine, unlike traditional ports that are made from red base wines. The result is a fresher, slightly drier, fortified wine. Villa Oreiras is the sole remaining producer of this wine, and 34 carries their 15 year blend, which Maddox notes that pairs perfectly with the dessert Pasteis de Nata.
Visitors to the French Quarter find beverages served in all manner of enormous vessels, from footballs to fishbowls. Folks seeking something a little classier (but still sharable) should head over to the Seawitch, a lively new seafood and oyster bar known for its delicious chargrilled oysters and fresh seafood. Now you can add their shareable cocktails to the list and one of their standouts stars blood orange juice, Aperol, prosecco and club soda
Guests who prefer their beverages in smaller portions can enjoy robust wines by the glass featuring many options to pair with their locally sourced oysters. Warmer weather makes this perfect spot for sipping on their dual balconies.
Bittermilk
Bittermilk’s New Orleans Style Old Fashioned Rouge, a non-alcoholic cocktail mixer that can craft three-ingredient cocktails, is now locally available at NOLA Boards, as well as online. The Old-Fashioned Rouge mixer is aged in Willett Family Reserve Rye Whiskey barrels. It features the flavors of wormwood, fennel and gentian root that evoke the flavors of absinthe and bitters. The red “rouge” is provided by a traditional coloring technique using Cochineal, a red beetle from Peru. In addition to mixing a classic Old-Fashioned, Old-Fashioned Rouge can be added to sparkling wine to create Death in the Morning or mix it with Coke and bourbon to create the No.1 Cola.
ANDREW CEBULKA PHOTO
RANDY SCHMIDT PHOTO
Meatless Friday Fun
Psst, you know you don’t have to be Catholic to partake in meat-free dining on Fridays throughout Lent, right? There is a wealth of fresh seafood and vegetarian fare available at local eateries and one such place is Good Catch Thai Urban Bistro at 828 Gravier St. in the Central Business District. It’s one of those IYKYK places owned by Executive Chef Aom Srisuk and her husband and business partner Frankie Weinberg, who also own the diminutive Uptown eatery Pomelo. In January, Good Catch celebrated its one-year anniversary with a veritable feast for friends and supporters. During the party, Chef Srisuk rolled out a sampling of the new menu offerings, such as the hearty and flavorful pineapple fried rice with Gulf shrimp, which is one of several tasty options for Friday meat abstention. The spicy clams with basil, garlic and chili paste or the Panang curry packed with veggies, including sweet peppers, pea eggplant, broccoli and kaffir lime leaves, are also solid choices. Did you give up booze for Lent? Good Catch has three mocktails available to pair with your meal. Try the passionfruit-lychee spritz, a butterfly strawberry tea or the chrysanthemum honey bee with chrysanthemum tea, lemon juice and honey syrup. Pro-tip: Nearly every dish on the menu can be made meat-free. 828 Gravier St., 504-581-2205, goodcatchnola.com
Late Night Noshing
This spring, the Warehouse District is getting a new bar, lounge and courtyard hangout catering to the late-night crowd. According to Junebug’s minimal, splash page-style website, snacks and sandwiches by chef and pitmaster Shannon Bingham will populate the “French and Creole-inflected” food menu and the bar program, by Sophie Burton who many know from Bar Tonique and Holy Diver, will feature craft cocktails, “farm-forward wines and small production beer and spirits.” The concept is by D.C.-based Neighborhood Restaurant Group, which also owns Devil Moon and Brewery Saint X, where Bingham is also chef. The building’s second floor was once, according to the website, “home to legendary recording engineer Cosimo Matassa’s Jazz City Studio from 1966 to 1978, where he recorded with Allen Toussaint and the Meters.” In homage to that history, patrons can expect to hear funk classics of the time period spinning on vinyl while they socialize, sip and nosh into the wee hours. Junebug was slated to open in March. 744 Camp St., junebugnola.com
Primo Pasta
Speaking of meatless dishes, devotees of the 2020 James Beard Foundation Best New Restaurant nominee Gianna can anticipate more vegetableforward dishes and a greater seafood selection under the direction of new Chef de Cuisine Justin Koslowsky. The appointment of Koslowsky was announced earlier this year, along with the news of a new general manager, 10-year hospitality pro Madelyn Sarola. Koslowsky brings bonafides from both national and local entities, including Le Cordon Bleu credentials and stints at Chemin à la Mer, as executive chef, and Josephine Estelle, as part of the now shuttered restaurant’s launch team. 700 Magazine St., 504-399-0816, giannarestaurant.com
Iconic Accolades
At the end of February, the James Beard Foundation announced its American Classics Award-winners, which of the six restaurants includes New Orleans’ iconic Dooky Chase. In its announcement the foundation cited that “Dooky Chase’s restaurant has been a cornerstone of Creole cuisine and Black American culture for over eight decades,” highlighted the restaurant’s important role in the civil rights movement during the 1960s, and hailed the late Leah Chase “as the ‘Queen of Creole Cuisine’” and a “trailblazer in the culinary world.” The award will be presented at the foundation’s June 16 gala in Chicago.
Pie Oh My
In case you missed it, there’s a new pizza purveyor in town. Husband-and-wife real estate developers Beau and Nicole Baudier have gotten into the pie game. The couple’s pizzas are Brooklyn-style, crafted with a thin and crispy crust using five flours imported from Italy and the sauce is made — get this — sans garlic. Forbidden Pizza is in the Central Business District at 604 Baronne St. Don’t skip on the seasonal gelato for dessert. (Read more on p. 62.) forbiddenpizza.com
Style
BY ANDY MYER
Year of the Snake
According to the Chinese zodiac, it’s the year of the snake, symbolizing transformation and wisdom, and we’re seeing
1. Artist Rebecca Rebouché’s magical and mystical “Snake Charmer” print from the “Amnesia Diaries” collection is available on paper and makes a striking statement. For inquiries visit rebeccarebouche. com or email info@rebeccarebouche.com.
2. Tread lightly and comfortably on We Might Be On Fire’s sinuous snake runner, handmade by artisans in India. Available in 100% tufted wool and flat weave options, wemightbeonfire.net.
3. Made from Italian leather with gold hardware and a custom interior design by local artist Beth Lambert, BENE’s Nott tote in Poppy is the perfect accessory to jazz up your look. This classic structured tote also boasts a removable leather strap. Available at BENE, benehandbags.com.
4. Sip your morning brew in this lovely handmade and painted stoneware mug in Pink Moon by artist Demetria Chappo. Available at Free People, freepeople.com.
5. Slither your way into one of artist Alice Trahant Phillip’s beaded lariats, offered in a range of fun, mix-and-match colorways. Wear as a necklace, bracelet, handbag accessory or as a hat band for your favorite festival. Alice Trahant Phillips, alicetrahantphillips.com.
Irma Thomas
Soul Queen of New Orleans
The King of Pop, the Godfather of Soul… the Soul Queen of New Orleans. Irma Thomas’ long, storied career has cemented her among the best in the world. Since releasing her first single in 1959 to winning a Grammy and performing alongside The Rolling Stones, Irma Thomas’ decades-long contribution to music will go down in the history books. This year, she will perform at her almost 50th appearance at the New Orleans Jazz & Heritage Festival. With the performance, and a book, on the horizon we caught up with the Soul Queen to talk about her life and her music.
Q: After starting out young, with a lot of life experience, did you think then that your career would be what it is now? I had no clue. Truly, I had no clue, because I wasn’t aware of the business and how it works, first of all. And number two, I didn’t think you could make a living at it, because most of the folks that I knew that was already in the business had other jobs as well. Then, you learned from the mistakes that were made, and the few people who were willing to give me a bit of information guided me as much as they knew, I would assume.
When I first recorded, I wasn’t aware that the company takes whatever expenses that they make out of the money that your record has earned before you even get any royalties. That’s why most entertainers who started back in those days never got any royalties, because the company was taking all the money to cover the expenses of the recording. You never knew what that was, because they never gave you an invoice or any kind of printout statement telling you what your record has done. I wasn’t aware of the record magazines at that time and how they, you know, judge your songs, what category and what number you were in the choice for the nation and all of us. I didn’t learn all that.
Q: What is the advice you’d give to young artists just starting out? The thing is, nowadays, most of the
young people who are recording are doing it themselves. They’re doing YouTube or something of that nature, but they still need to know the business side of business. That’s why they call it “show business,” because there’s a business aspect of it that the entertainer who is doing the show should know, and they’re not told a lot. Of course, you have to consider the fact when I got into the business, it was during prejudice time, and so integration was not a thing, and prejudice was very high. And this is the South, so that should give you a lot of indication on why I wasn’t told a lot of things. Those people who helped me to get into the business, Tommy Ridgley, who actually introduced me to the record company that I recorded the very first song (which is going into the Hall of Fame this year), taught me what he knew. But evidently, he didn’t know
heck of a lot, and those that did, moved away from New Orleans. Like Lloyd Price, once he got into the business and his record started doing well, he moved out of the South. A lot, a lot of the information that could have been taught, the people who could have taught you, left New Orleans. So, I had to learn by trial and error.
Q: What made you stay in New Orleans? When I got into business, as I said, I was ignorant of a lot of the business aspect, and I was just happy to be able to record and sing. You know, I enjoy singing to the point where I’m just as happy, I’m just as comfortable and happy on stage as I am sitting down in my living room talking to you. The jobs that I was working on, I wasn’t even making minimum wage. (And whatever minimum wage was back then, I wasn’t getting it, because my first job paid me 50 cents an hour in it.) I got fired from that for singing on the job, and the second one was paying me $4 a night plus tips, and I got fired for singing on that job. So, it was just nothing. I had no inclination to make a move. Plus, I had three kids when I got into the business, so I had to stay put. I knew that I could at least survive. Even when I got a job to perform, I didn’t realize
that I could have gotten $300 when I was only asking for $50. Fifty dollars, to me, was a lot of money, and it was back then. That’s my reason for not leaving New Orleans.
Q: What happened when you finally did leave New Orleans? When I did decide to leave New Orleans, which was in 1970, I moved to Los Angeles, and I was staying with my Aunt Rose at the time, until I was able to find an apartment for me and my kids. I would go to the clubs to try to get a job; they wanted me to pay them to work in their club. And I said, “Hell no, I’m not. I’m not gonna pay you to work. You need to be paying me to draw some people in here.” So I got a job at Montgomery Ward instead, and I was making $1.75. I was able to support my family. I left Los Angeles and moved to the Bay Area [next], where I was able to still keep my day job and still work on weekends and earn some extra money. I lived in the state of California from 1970 to 1976. My husband is what first brought me back to the city. I had met him on a trip that I had made to New Orleans, and we became an item. He said he didn’t want to live in California, and I was I was doing better coming to New Orleans and coming to Louisiana than I was in California. So that wasn’t a big issue for me to decide to move back to Louisiana, because I was doing better [here] monetarily than I was in California, so, you know, that was a that was an easy decision to make.
Q: When you look back on your career, what is one moment you’re most proud of? Be honest with you, when I look over the whole situation from then up until now, there are so many things that I can really say that I’m happy with in terms of what has happened to me over the years. There’s more good than bad. I couldn’t pick out any specific thing that I would be proud of than I am of anything else. Other than the fact that I wrote my first major hit “I wish Someone Would Care,” which became number 17 in the Top Billboard 100. Of course, the British Invasion took over from there. (The Rolling Stones got “Time is on My Side.” [It] released that year that I recorded “I Wish Someone Would Care.”) Pride thing is one thing, but I love what I do and I enjoy what I do. And so the pride part to me is being a bit selfish. I’m honored, and I feel very humble and blessed that I was given a voice, that I had absolutely no training. Overall, I look at my total career as a total blessing, because I’ve been able to raise four children. I met my husband and got three bonus children. I’ve been in the business 67 years. I’m humbled and I feel very blessed.
Photo Finish
Always look your best
My mother-in-law Ms. Larda had quite a shock when she read her own obituary in the church bulletin.
She happens to be sitting in church, waiting for Sunday Mass to start. She definitely ain't dead. I got to explain.
Ms. Larda got a thing about the one time she knows for sure her picture will be in the paper. A lot of her friends think about this too. If they leave the choice to their kids, God knows what picture they will come up with. Something with three chins, probably. Or smeared lipstick. That will be their final farewell to the world.
Now, a couple weeks ago, I had come across this ad online that shows a picture of a woman with the caption "Dress hot for work." And it looks a lot like Ms. Larda, but with cheekbones and only one chin. And her hair is perfect. Naturally, I sent it to Ms. Larda.
And this picture is running with the premature obituary.
Well, she bustles around back to the sanctuary, where she surprises Father Belchly, who practically jumps out his skin, because he just read the church bulletin too.
Turns out he just hired a new church secretary, and she got this obituary in the mail, and didn't know no better than to put it in.
He escorts Ms. Larda to the front of the congre-
gation and asks everyone to notice she is still alive despite what the bulletin says. Everybody claps real loud, and Sister Mary Olive the organist plays "Hallelujah."
Ms. Larda told me later that she guesses that's as close as she will come to being at her own funeral.
But there's more to the story. Ms. Larda lives in a double house and her sons, Lurch and Leech, live on the other side.
She is sure they had something to do with this. They ain't home when she gets there, so she phones me to tell me all about it. And while she is going through the story, she notices she hasn't sorted through yesterday's mail, and there's an envelope on top from The Times-Picayune. She opens it up and lets out a screech. Somebody mailed THEM the obituary with the picture. But it says- instead of "received her angel wings," like obituaries sometimes do, this one says "was issued her pitchfork and horns."
The paper sent it back with a note that said to please read over the obituary carefully —say what you want about the media, they got SOME sense — and also they need payment enclosed. I decide I better go over there to calm her down before Leech and Lurch get home.
Turns out, we all walk in at the same time.
Lurch admits he put the obituaries in the mail. He went to look for stamps for something he
had to mail and he saw two envelopes already addressed on Ms. Larda's desk, so he put some stamps on and mailed them, too.
Leech says he saw them before Ms. Larda put them in the envelopes and he wrote about the pitchfork and horns on one of them because it was funny.
Then we all notice Ms. Larda is crying. Lurch steps over and wraps her in a big hug. "Aww, Ma. We don't want you writing your own obituary. You won't say the right things.
Like how you're the best mama in the world."
"And the best cook," says Leech. And he joins in the hug.
"And you make everybody's kitchen curtains," I say."And Carnival costumes. And prom gowns.'
"Get over here, Modine," says Ms. Larda, and now we got a four-way hug.
"And we don't want to use no fake picture of you, because you are much more beautiful than that model," says Leech.
Which starts Ms. Larda to crying again, but this time in a happy way.
So we all stand there and sniffle and rock for a while, and it's a nice way to spend a little time.
Then Ms. Larda takes out some king cake she froze and microwaves it, and we sit around and eat it, and talk about what what we're doing for Easter.
Better than talking about obituaries.
Booqoo’s Breakthrough
Pop R&B’s Star in the Making
Kristen “Booqoo” LaDawn Calfee is beaming with stardom. So much so that after a recent interview at Z’otz coffee shop, someone who had overheard the conversation stopped her on her way out to ask for her Instagram name.
The rising pop R&B star is just as animated, bubbly and eccentric in-person as she is in her music. Since signing with Sony Music Entertainment in 2024 and with her first studio-recorded EP set for release in May, Booqoo’s music career is preparing for takeoff.
“I feel like the music industry is the only industry that utilizes every vertical of artistry,” Booqoo said. “I wouldn’t want to do anything else in my life. I love it.”
In January, Booqoo released her single “Tip Toe,” where she puts a playful spin on Panic! At the Disco’s 2005 hit song “I Write Sins Not Tragedies.” The song marked a new chapter for Booqoo, as it was the first song to get legally approved to include lyrics from “I Write Sins Not Tragedies.” The single encapsulates her distinctive voice changes, bold confidence, unapologetic attitude and soulful harmonies.
Booqoo became a full-time music artist in 2022, recording, writing and producing all of her songs. She was first discovered by a small music label while performing at house raves in Baton Rouge. After years of hardships, financial struggles and “losing it all,” she was signed to Sony and recorded her upcoming EP “Bby Girl 808s.”
The record features “Tip Toe,” along with a mix of sensual and cutesy love songs and body-positive, tongue-in-cheek dance music. In one of the songs, the New Orleanian pays homage to the 504 with HaSizzle’s signature tongue trills used as the beat.
Must-see performances this month
April 18
Jacquees and Dej Loaf: F#*K A FRIEND ZONE TOUR at House of Blues at 7 p.m., houseofblues.com
After growing up as the oldest of five children, feeling sheltered and othered, Booqoo says she is owning her womanhood and showcasing her fullest self. She plans to release more music, perform locally, go on tour in 2026 and eventually wants to perform at music festivals. She is also making her acting debut in an upcoming Louisiana-produced series and film, “Don’t Sell Your Soul.”
“I just know what I’m working on is something global,” Booqoo said. “It’s bigger than the city. It’s bigger than me. And just remembering how I felt before I committed myself to music [versus] how I feel now, I want to give that to as many people as possible.”
April 19
Curren$y 4:20 Tour at The Fillmore at 7 p.m., thefillmorenola.com
April 24
Esperanza Spalding: On Tour at Orpheum Theater at 8 p.m., orpheumnola.net
April 26
Trombone Shorty & Orleans Avenue at Saenger Theatre at 8 p.m., saengernola.com
April 26
Better Than Ezra at The Fillmore at 8 p.m., thefillmorenola.com
When New Orleanians today think of the Pelicans sport franchise, basketball comes to mind. But back in the day, the New Orleans Pelicans was a popular minor league baseball team that played at Pelican Stadium, as seen in 1955, on the corner of South Carrollton and Tulane avenues.
Over the years, some of the greats in baseball history played here, including Babe Ruth, Lou Gehrig, Satchel Paige, Hall of Fame pitcher Bob Lemon, and the infamous Shoeless Joe Jackson, a member of the Pelicans’ 1910 championship team and later a major figure in the White Sox 1919 World Series scandal.
In pre-TV days, hometown minor league baseball turned out crowds across the eastern states and South, including New Orleans. According to S. Derby Gisclair’s 2004 history of New Orleans baseball, New Orleanians’ appetite for the game had become so intense by the 1880s that in 1887 a group of local promoters formed the New Orleans Pelicans. Over the next seven decades, the team served as the minor league affiliate of the Cleveland Indians, St. Louis Cardinals, the Brooklyn Dodgers, the Boston Red Sox, the Pittsburgh Pirates and the New York Yankees.
Indians, the St. Louis Cardinals, the New York Yankees and Boston Red Sox. When the Yankees were in town, people from as far away as the Gulf Coast flocked to the stadium to watch exhibition games between the Pelicans and Yankees headlining Lou Gehrig and Babe Ruth. In a 1922 match, the Babe hit a grand-slam homerun to the delight of cheering fans.
Local black baseball clubs also played here. According to Gisclair, when the Pelicans were on the road, the New Orleans Black Pelicans, New Orleans Crescent Stars, New Orleans Creoles, Algiers Giants and the Jax Red Sox took to the field. It was also a popular stop-over for visiting Negro League teams with future baseball hall-of-famers Satchel Paige, Jackie Robinson and Roy Campanella. In 1948 Pelican Stadium hosted the final game of the Negro League World Series between the Birmingham Black Barons and Homestead Grays.
On Sept. 1, 1957, the old New Orleans Pelicans played their last game at Tulane and South Carrollton, losing to the Memphis Chicks 7 to 3. The following day, Times-Picayune columnist Bill Keefe reflected upon that historical moment:
Pelican Baseball Stadium, ca. 1955. Tulane and South Carrollton Aves.
This was not the team’s first ball park. Between 1887 and 1908, the Pelicans played at three different locations, including the first Pelican Park on South Carrollton and Banks across from Jesuit High School. In 1914 local businessman A. J. Heinemann, a part owner of the Pelicans, built the new stadium on the site of an amusement park he owned at Tulane and Carrollton. The new ball park bore his name from 1915 until after his death in 1930. In 1936 the new owners rechristened the park Pelican Stadium.
Photo by M.L. Bates.
The Historic New Orleans Collection
“Memories rolled on through the days of (players and later managers) Johnny Dobbs and then Larry Gilbert and behind it all hovered the spirit of “Heine” (Heinemann). Then the film of memory snapped off, the mist cleared, the ghosts disappeared and there on the field, making their last stand in the old ball park, were the 1957 Pelicans, still fighting but still reminding us of the black prospect of seeing the Pelicans fly on – on behind the fire engine horse, the storm buggy and the mules that hauled the Carnival float.”
The Pelicans weren’t the only teams to play at the stadium. Back in those early years, it was a favorite spring training camp for the Cleveland
The following month, bulldozers leveled the landmark to make way for the Fontainebleau Hotel. The Pels played their final two seasons at Tad Gormley Stadium in City Park. In 1959 the team’s 72-year run in New Orleans ended when owners sold the team to Little Rock.
What makes a New Orleans dish iconic?
In a city that weaves a culinary tapestry through centuries and cultures, some favorites are bound to bubble to the top. One bite can transport to a place, a period of time, a feeling, a memory. Sometimes a taste of red beans means community and a safe place. Other flavors may recall a first time visit to a fancy restaurant, with its sense of wonder and discovery. Or a celebration dish that brought the family together for a milestone event.
It is hard to narrow down the field. After all, New Orleans is the only city in America with its own fully formed cuisine. And New Orleanians love nothing more than an opinionated food smack down.
But this list is solid, sure to resonate with everyone who is crazy about New Orleans cuisine. From gumbo to bananas Foster, and every dish in-between, we explore the culinary markers that have made this arguably the best food city in the world.
Here’s why these dishes are so special, along with recipes to try at home.
Recipes were provided by a restaurantchef, or professional.culinaryThey have not been tested for home use
Oysters Rockefeller
Family secrets are meant to be kept. Just ask Rick Blount, whose great grandfather
Jules Alciatore invented oysters Rockefeller in 1889 at Antoine's, which his father Antoine founded in 1840. Blount shares a version of the recipe but can’t promise it’s the original. After all, Jules swore on his deathbed to keep the recipe shrouded in mystery. What we do know is that faced with an escargot shortage — sacre bleu! — the enterprising chef swapped snails out for local oysters, of which there were tons.
Ingredients:
Rock salt
12 oysters, chilled
1 bunch parsley, stemmed and minced
2 sprigs tarragon, stemmed and minced
Kosher salt and freshly ground white pepper to taste
1/4 cup fresh breadcrumbs
1/4 cup butter
1/4 cup flour
1/4 teaspoon cayenne
6 scallions, minced
2 ribs celery, minced
Traditionally made with spinach, family lore has another green in the mix – possibly water cress? Never mind, the blend of flavors in the buttery sauce was so rich the dish was named for the 19th century millionaire J.D. Rockefeller.
This version is what Blount shared with Real Food Traveler.
Directions:
1. Fill two ovenproof baking dishes halfway with rock salt. Shuck oysters over a bowl to catch their liquor (you should have about 1/2 cup), discarding flat top shells. Loosen oysters from bottom shells with a knife. Nestle six shucked oysters in their shells into each bed of rock salt and chill.
2. Melt butter in a 2-quart saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add oyster liquor; cook until thickened to a paste, about 2 minutes. Stir in cayenne, scallions, celery, tarragon, parsley and salt and pepper. Reduce heat to medium-low; cook until soft, about 1 hour.
3. Transfer to a food processor, add breadcrumbs and process into a smooth paste, about 2 minutes.
Heat broiler to high. Place paste in a pastry bag fitted with a half-inch fluted tip. Pipe paste completely over oysters.
4. Broil until paste begins to brown and oysters are just cooked through, about 5-7 minutes.
Salvatore Lupo, a Sicilian immigrant, opened Central Grocery in 1906 in the area of the French Quarter then known as Little Palermo. He created the muffaletta to sell to farmers that were bringing their wares to the French Market. Composed on a dinner-plate sized round of seeded Italian bread, the sandwich overflows with Italian meats, cheese and olive salad.
While many have copied the iconic sandwich, including the Napolean House, which controversially serves it hot and pressed, Central Grocery is still the original. Finally reopened last year after being closed for three years by a fire, the market is better than ever.
Can’t get to the French Quarter? The stacked sandwiches are sold in supermarkets including Zuppardo's in Metairie, Acquistapace in Mandeville and Moisant Market inside the New Orleans Airport.
This recipe by four-time James Beard Awardwinning TV personality and chef Andrew Zimmern goes off script in just one way from the original. Zimmern likes his muffaletta with lettuce (!) but encourages purists to skip the greens. He makes his olive salad from scratch, but jarred versions from Central Grocery, available in local supermarkets, are a tasty timesaver.
Inspired by Central Grocery
Muffuletta
Servings: 6 to 8
Ingredients
Pickled Red Onion
1/2 cup sugar
1 red onion, thinly sliced
1 cup white vinegar
Olive relish
3 tomatoes, minced
1 medium yellow onion, minced
2 cups mixed olives, sliced
1 cup celery, minced
3 hot peppers (I like jalapenos), minced
1/2 cup parsley, minced
1 cup marinated sweet cherry peppers, minced
1/2 cup olive oil
1/3 cup red wine vinegar
1 clove garlic, minced
1 tablespoon dried oregano
1 cup fresh basil leaves, sliced
Salt and pepper to taste
Muffuletta
1 large round Italian or French bread loaf
3/4-pound sliced ham
3/4-pound sliced provolone cheese
3/4-pound sliced salami (I used a mix of Genoa salami and spicy fennel salami)
3/4-pound sliced mortadella
1/2 head red leaf lettuce
Instructions
1. Dissolve the sugar in the white vinegar. Add the sliced red onion and marinate in the refrigerator overnight.
2. In a large bowl, mix together all the sandwich relish ingredients. It gets better the longer it marinates, so allow it to sit overnight in the fridge if you can.
3. Slice the bread in half. Put a thick layer of the olive relish on the bottom piece of bread. Layer with slices of ham, provolone, salami and mortadella. Top with pickled red onion, a few pieces of lettuce and a couple more scoops of olive relish. Drizzle the top piece of bread with olive oil then cover the sandwich. Once you’ve built the sandwich, wrap it tightly in plastic wrap. Let it sit for 2 hours, turning halfway through to allow the juices to be absorbed equally in the bread halves. Cut into pie slices for serving.
Crawfish Etouffée
Serves 4
Ingredients
1/4 cup flour
1/2 cup water
4 tablespoons butter
1 12-ounce pack crawfish tails
1/4 onion, diced
1/4 bell pepper, diced
1/4 cup Tony Chachere's Creole spice
1/3 cup tomato paste (about half
6-ounce can)
1 teaspoon seafood boil (liquid)
3 bay leaves
Pinch of salt
1 teaspoon sugar
Crawfish season is met by New Orleanians with the kind of anticipation usually reserved for Christmas dinner. That’s because crawfish boils are a portal into community on every level, from bar regulars to family members and friends. We are dead serious about crawfish consumption in these parts, in fact mudbugs were proclaimed the state crustacean in 1983.
Etouffée, which comes from the French word meaning “to smother,” likely got its start in Acadian communities in south Louisiana. The dish usually started with a light roux, although chef Shermond Esteen Jr. does his a little differently, sautéing the veggies in butter and adding a slurry later in the process to thicken the sauce. Of course, there’s the holy trinity, and a healthy shake of Tony Chachere's Creole spice, a go-to in many a New Orleans home kitchen. He adds a teaspoon of sugar for just a hint of sweetness. Etouffée, made with crawfish during the season or shrimp, year-round, is a menu staple at Esteen’s restaurant Nonno’s on historic Bayou Road in Mid-City.
Esteen, who grew up in Algiers, recalls etouffée being in regular rotation, especially during Lent. “We usually did seafood on Fridays yearround,” he recalled. My mom used to cook it for the family. I do my own version — maybe because I don’t really know how she made hers. She never gave me the recipe.”
Courtesy of Nonno ’ schef/ownerShermond EsteenJr
Directions
1. Mix flour and cold water until flour is completely dissolved. Set aside.
2. Melt butter in frying pan over medium low heat. Add onion, bell pepper, crawfish tails spices, bay leaves, seafood boil, tomato paste and sugar. Simmer, stirring frequently, for 5 minutes.
3. Pour flour mixture into pan, stirring to thicken for 5 minutes. Taste and adjust seasoning.
Serve over rice.
Doberge Cake
Invented in 1933 by New Orleans baker Beulah Ledner, the wildly popular doberge cake (pronounced doh-bash) has become a staple of local birthdays, parties and celebrations across the area, with conossiuers embracing their own favorite flavor (chocolate? Lemon? Half and half?). Ledner created the cake as a unique take on a traditional Hungarian dobos torte which features a light, multilayered sponge cake accented with layers of chocolate buttercream and topped with a caramel icing. Ledner’s version highlights layers of cake alternating with light and creamy pudding-like filling and topped with a thin layer of buttercream and a bright shiny glaze. Ledner sold her recipe to baker Joe Gambino in 1946 and would later open her own bakery (after fulfilling a promise not to compete with him for at least five years) which she ran until her retirement in 1981 at the age of 87. She sold her original recipe to Maurice’s French Pastries which still makes her traditional version, as well as unique spins on the classic, with bakeries across the area embracing the creation with their own takes. For many New Orleanians, it’s not really a celebration without this sweet treat on hand to commemorate the occasion deliciously.
Beignets
Café au lait and beignets remain one of the finest ways to kick off a day in New Orleans. This dynamic duo pairs delicately fried squares of fluffy dough dusted with mounds of powdered sugar with hot coffee (often with Chicory in the New Orleans style) and steamed milk for a sweet/bitter balance. The pillowy delicacy of the beignet was brought to the city by French-Creole colonists in the 18th century, and soon perfected by cafés across the city. While versions of cooked dough are not entirely unique culinarily around the world, New Orleans versions have captivated consumers for their delicate sensibilities. Beignets are made from sweetened, yeasted choux pastry that puff just the right way when cooked, making them light, airy and the perfect vessel for their sugary topping. Pair with a cup of hot coffee or chocolate and the result is, well, magnifique!
The French word beignet loosely translates to “fritter,” but it is way more than just fried dough, as anyone who has enjoyed them can attest.
Brennan’s, the storied restaurant that has anchored Creole dining on Royal Street since 1946, was treated to a stunning $20 million redo a decade ago, but thankfully some things didn’t change. Restaurateur Ralph Brennan and partner Terry White knew that there was no messing with the bananas Foster, a flaming orgy of bananas, butter and rum-fueled goodness that was invented by his aunt Ella Brennan in the early 1950s.
Recounted in her memoir “Miss Ella from Commander's Palace,” Ella recalled her brother Owen asking her to create a special dessert in honor of the New Orleans Crime Commission chairman, Richard Foster. The dinner was that night, so the pressure was on. Ella grabbed bananas, remembering a dish of caramelized bananas that her mother often made for breakfast. The rest, as they say, is history, with the dessert named in honor of the chairman.
At Brennan’s, the cinnamon scented spectacle treats diners to a tableside show. Once one guest orders the treat, envious murmurs fill throughout the dining room, sparking a slew of copycat orders. It all adds up to an average of 35,000 pounds of bananas flambéed for the popular dessert every year.
Bananas Foster
Ingredients
1 ounce butter
½ cup light brown sugar
¼ teaspoon cinnamon
1 ½ ounces banana liqueur
1 ½ ounces aged rum
½ banana per person
Directions
• Combine butter, sugar, and cinnamon in a flambe pan.
• As the butter melts under medium heat, add the banana liquor and stir to combine.
• As the sauce starts to cook, peel and add the bananas to the pan.
• Cook the bananas until they begin to soften (about 1-2 minutes)
• Tilt back the pan to slightly heat the far edge. Once hot carefully add the rum, and tilt the pan toward the flame, to ignite the rum.
• Stir the sauce to ensure that all of the alcohol cooks out.
• Serve cooked bananas over ice cream and top with the sauce in the pan.
Courtesy of Brennan’s Restaurant
Grits and Grillades
Grillades (pronounced GREE-ahds), perhaps the quintessential New Orleans brunch dish, are pounded thin slices of beef, veal or pork, typically inexpensive cuts like round steak that tenderize over low and slow preparation. The seasoned meat is cooked slowly in a rich roux-gravy, informed, of course, by the holy trinity. The meat must be spoon-tender, not melted away into the gravy, but swimming in all that goodness. Creamy corn grits are the perfect accompaniment, sometimes enhanced with gruyere cheese, garlic and of course plenty of butter. The ultimate comfort brunch specialty gets even better because its flavors only improve when prepared the night before the party.
Although its roots aren’t well defined, grits and grillades are a staunchly south Louisiana dish, unlike, say shrimp and grits which comes from the Carolinas. Chef John Folse posits one origin theory on his website jfolse.com. The Cajun chef believes that the dish originated when the country butchers preparing the boucherie sliced fresh pork into cutlets and pan-fried them with sliced onions. The cooking likely took place in black iron pots over boucherie fires. The grillades were then eaten over grits or rice throughout the day.
Chef Scot Craig’s traditional recipe for the brunch specialty is sometimes a special at Katie’s, his family-owned brunch spot in Mid-City. So popular that lines out the door aren’t unusual, Katie’s doesn’t take reservations, but the wait is worth it.
Recipe courtesy of chef Scot Craig, owner Katie's Restaurant and Bar
Grillades: pronounced GREE-ahds
Ingredients:
2 cups grits
1/4 cup heavy cream
1 clove garlic, chopped
4 tablespoons (1/2 stick) unsalted butter
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1/4 green bell pepper, chopped
1/4 red onion, chopped
1 tomato, cut into small cubes
1 tablespoon Creole seasoning
1 cup beef stock
1 cup veal stock
1/2 cup tomato sauce
1/2 cup red wine
1/2 cup olive oil
1/2 cup flour, plus more for dusting
4 (4-ounce) pieces veal, pounded 1/16-inch thick
Directions:
Cook the grits according to package directions. Keep warm.
Bring the cream and garlic to a boil in a stockpot until the cream rises. Add the butter and whisk until creamy. Add the peppers, onions,
tomatoes and Creole seasoning to the pot and simmer until soft, 15 to 20 minutes. Add the beef stock, veal stock, tomato sauce, red wine and 2 cups water and bring to a boil.
Meanwhile, in a frying pan, whisk together the olive oil and flour and cook until it becomes dark brown to make a roux. After the ingredients in the stockpot begin to boil, add the roux and whisk until the sauce thickens. Cook on low, stirring occasionally, about 20 minutes.
Dust the veal with flour. Pour 2 tablespoons olive oil in a large frying pan and sauté the veal until golden brown, about 90 seconds per side. Take the veal out of the pan and cut into strips. Place 1/2 cup grits on the bottom of a large bowl. Add the veal strips and sauce.
Ingredients
3 pounds large Gulf shrimp, in the shell
Cracked black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter
1 tablespoon chopped chives
2 tablespoons Emeril's Essence or Creole Seasoning
Emeril’s
New Orleans Barbecue Shrimp
Directions
1. Peel the shrimp, leaving only the tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
2. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan.
3. There should be about 1 1/2 cups of liquid. Place over high heat, bring to a boil, and cook until thick, syrupy and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and the barbecue base.
4. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.
When chef Emeril Lagasse first moved to New Orleans in the early 1980s, he recalls that everyone in town was doing a version of what New Orleanians called barbecue shrimp. The dish, which never gets anywhere near a barbecue pit, was instead a buttery Worcestershire-fueled sauté that bathed large Gulf shrimp in creamy goodness.
Pascal’s Manale restaurant is credited with the original recipe, which is still served today, along with a plastic bib to catch the splatter. “I wanted to do something a little more refined, as well as something easier to eat in a white tablecloth setting,” said Lagasse. “The original recipe is cooked with the shrimp in their shells in lots and lots of butter. So, peeling them can get messy. I decided to peel the shrimp and make a cream sauce instead.” Barbecue shrimp is now a signature dish on many of the restaurants in the Emeril Lagasse Restaurants Group.
“A quick sear in a very hot pan before adding the sauce base and cream is all you’re looking to do,” said Lagasse, whose most recent restaurant opening, 34, celebrates his Portuguese heritage. “It’s OK if they’re not cooked all the way. By the time the sauce is finished, the shrimp will be just right.”
Serve with lots of crusty French bread for mopping up all of the delicious sauce!
Recipe courtesy chef Emeril Lagasse
INGREDIENTS
1 pound Camellia Brand Red
Kidney Beans, soaked overnight
1-pound good smoked sausage, preferably andouille, sliced into coins
3 tablespoons vegetable oil
2 medium onions, chopped
1 rib celery, chopped
1 bell pepper, chopped
6 to 8 cloves garlic, minced
Tony Chachere’s Creole Seasoning
Salt and pepper
1 tablespoon dried basil
Pinch rubbed sage
3 bay leaves
Crystal Hot Sauce
1 bunch green onions, chopped
1 bunch flat-leaf parsley, minced
Cooked rice for serving
DIRECTIONS
1. Heat oil in a large heavy pot. Brown the sausage, stirring frequently, to render as much fat as possible. When well browned, remove sausage from the pot and drain on paper towels. Add onions to pot and season with lots of Tony’s, salt and pepper.
2. Cook onions over medium heat, stirring frequently, until well browned. Add garlic and cook 5 to 10 minutes; add celery and bell pepper and cook until translucent.
3. Drain water off the soaked red beans and add the beans to
Red Beans and Rice
the pot. Cover with fresh water. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Add sausage back to the pot and stir well.
4. Bring to a boil, then lower heat and simmer, stirring occasionally, until beans are tender, about 1 to 1-1/2 hours. When beans are tender, mash some with a potato masher until the mixture looks creamy.
5. Stir in the chopped green onions and most of the parsley, reserving some parsley for diners to add at the table. Season well with Crystal Hot Sauce.
“Ain’t we lucky?” This is just one of the many Pableaux- isms that was celebrated at the memorial for photographer, culture bearer and food writer Pableaux Johnson. More than 500 people piled into the Hotel Peter and Paul church Feb. 22 to pay tribute to their friend, who passed at the age of 59 on Jan. 26.
Johnson was known for regularly dishing out his red beans to friends and strangers at his Uptown home and on the road. The menu was always the same, his red beans over rice with cornbread on the side. When everyone was done eating, he’d ask, “Hands for whiskey?” and dessert would be served. Cell phones and social media were banned from the table, which was a place for community, conversation, kindness and the taste of home. His red beans recipe was printed, along with a photo of his handsome, smiling face, on the prayer card handed out at the event.
The tradition of eating red beans on Monday goes way back. Sunday supper often included a ham, so the leftover hambone was in the pot, along with red beans and the holy trinity. For many New Orleans families, Monday was laundry day, giving the cook in the house the chance to get her chores done with- out worrying about supper, which was cooking slowly on the back of the stove all day long.
In her book “Gumbo Tales,” writer Sara Roahen, one of John- son’s myriad friends, noted that for many invitees to his weekly suppers, this may have been their first red beans Monday ritual. “I don’t think it’s exaggerating to say that through the humble red bean, Pableaux single-handedly helped countless people begin to love living in this city.”
Snoball
Summers (and sometimes spring) in the city can be brutal. Pair with that sweltering humidity and those long languorous, days can almost be unbearable. That’s where the New Orleans snoball comes in to save the day. Different versions of shaved ice with sweeten- ers and fresh fruit juices can be found throughout various cities in the U.S., but none can compete with the fluffy, lighter-than- air version created by the invention of the Sno-Bliz ice shaving machine by Ernest Hansen in 1934. Hansen’s genius revolutionized the snoball, and his legacy and that of his original stand Hansen’s Sno-Bliz on Tchoupitoulas Street was recognized by the James Beard Foundation as an “American Classic” in 2014. Generations have come to mark the seasons with the opening and closing of the stand each year, looking forward to their first taste of spring with their own unique selection of toppings, from satsuma to strawberry to honey lavender and Thai tea and beyond.
Recipe courtesy
Pableaux Johnson’s Red Beans Roadshow/ Camellia Beans
Chantilly Cake
The berry Chantilly cake may be a relative newcomer to the culinary world compared to some New Orleans favorites, but it remains a tried-and-true, tasted and tested favorite for birthdays, bridal and baby showers, Mother’s Day and any celebration. The delicate, pale yellow cake layered with whipped cream frosting and topped with fresh berries was originally invented around 2002 at the Arabella Street Whole Foods grocery store by pastry chef Chaya Conrad, now owner and baker at Bywater Bakery. The original cake was inspired by a recipe created by Conrad’s grandmother and is now a staple at Whole Foods Markets across the U.S. It has also inspired a new generation of cakes with their own unique twists on this now-classic, such as Rouses' Gentilly Lace Cake, also invented by Conrad with an almond cake in place of the yellow.
Jambalaya
Like just about everything else on the New Orleans table, jambalaya is a blend of African, Spanish, French and Native American culinary traditions. Creoles added shrimp into the mix, where Cajun folks kept it meaty, often adding rabbit or homemade sausage into the pot.
At the Deelightful Roux School of Cooking in the Southern Food and Beverage Museum, chef Dee Lavigne expects her students to roll up their sleeves and get to work.
Lavigne founded the city’s only Black-owned cooking school taught by a New Orleans native in 2022, offering an informed deep dive into local lore, gastronomy and culture as part of the experience. Her two-andhalf-hour classes are hands-on, with students coached as they prepare an appetizer, entrée, and dessert.
“To make the perfect jambalaya, don’t rush the process and throw everything in together,” she said. “Building a fond in the bottom of that pan is where a lot of that flavor comes from.”
Courtesy of Chef Dee DeelightfulLavigne, School of Cooking
Ingredients
3 tablespoons vegetable oil
2 pounds smoked andouille sausage – cut into coins, about 1/4 inch thick
4 cups medium onions, chopped
2 cups medium green bell pepper, chopped
2 cups medium celery, chopped
4 cloves garlic, minced
Meat from one cooked chicken, removed from the bone, chopped or shredded
6 vine ripened tomatoes, chopped
3 cups chicken stock
2 tablespoons Creole seasoning
1 teaspoon dried thyme leaves
3 bay leaves
3 cups converted, par-boiled Louisiana long grain rice
2 pounds peeled Gulf shrimp (optional)
Salt, to taste
Sliced green onions for garnish
Directions
1. Heat the oil in a large pot over medium high heat. Add the sausage and cook, stirring frequently, to render the fat from the sausage.
2. Add the onions and cook until brown and caramelized, about 10 minutes.
3. Add the green pepper and celery and cook until soft, about five minutes.
4. Add the garlic and the chicken and cook until the garlic is fragrant, about 5 minutes, stirring.
5. Stir in the tomatoes and chicken stock. Add the spices, bay leaves and rice.
6. Stir to combine thoroughly. Bring the mixture to a boil, cover , reduce heat to low and cook for 20 minutes. Remove from the heat and allow the mixture to sit, covered, for 5 minutes.
7. Fluff with a fork and served garnished with green onions.
Note: If using shrimp, push them down into the hot mixture in the pot after cooking for 10 minutes. Cover and continue cooking for an additional 9. 10 minutes. Remove from heat and allow the mixture to sit, covered for 5 minutes.
Fried Shrimp Poboy
The carb busting favorite po-boy has been a favorite among New Orleanians and visitors alike for generations. This humble sandwich (if we can call it that) and its origins are up for debate among New Orleans foodies. Some say it was created by restaurant owners Benny and Clovis Martin, who cooked up a hearty midday meal to feed striking streetcar workers in 1929, along with the catch phrase, “Here comes another poor boy,” attributing the sandwich’s name we all have come to know. Others note that similar fare had been enjoyed by farmers and laborers across the region since the late 1800s. With its distinctive French bread and hearty fillings of fried shrimp or oysters (or both), hot sausage, roast beef and other creative delicacies by adventurous sandwich makers, no matter its origin, we can all agree that the legacy of the po-boy endures on plates and palates throughout the city.
“Here comes another poor boy”
Gumbo
Gumbo is a hotly contested specialty in New Orleans, with the best version usually made by your mama. And while arguing over which roux is darker and who serves the best gumbo can be fighting words, mention Dooky Chase and heads start nodding. Often called the Queen of Creole Cuisine, the revered late chef/owner Leah Chase served gumbo to luminaries from Duke Ellington to President Barack Obama (who earned demerits for adding hot sauce to the bowl). Chase’s family recipe is still the gold standard. No wonder this down-home restaurant, a Treme landmark since 1941, was awarded a 2025 James Beard America's Classics Award, saluting it as “a cornerstone of Creole cuisine and Black American culture.”
The history of gumbo is impossible to separate from the history of New Orleans and Louisiana. What’s in the pot reflects directly to the inhabitants of the region, from French Creoles and Cajuns to indigenous people, enslaved Africans and Spaniards. The name comes from a West African word for okra, ki ngombo, suggesting that gumbo was originally made with okra. The Choctaws and, possibly, other local indigenous people, contributed the use of filé (dried and ground sassafras leaves) as a thickener. Of course, the French brought the technique of making a roux, although New Orleans gumbo is based on a much darker roux than the classic French style.
“The Creole Cookery Book,” published by the Christian Woman’s Exchange of New Orleans in 1885, calls gumbo making an “occult science” that “should be allowed its proper place in the gastronomical world.” In a city that is bewitched by gumbo of all types, this iconic dish always casts a spell.
Courtesy Dooky Chase Restaurant/Chef Leah Chase
Shrimp (30/40) means that there are between 30 and 40 shrimp per pound, indicating a medium-sized shrimp
Ingredients
1/2 cup peanut oil
4 tablespoons flour
1 cup chopped onions
ShrimpGumbo
1-pound small white shrimp (30/40), peeled and deveined
8 ounces Creole hot sausage, cut into bite-size pieces
8 ounces smoked sausage, cut into bite-size pieces
8 ounces beef stew meat, cubed
8 ounces smoked ham, cubed
6 chicken wings, cut in half
Directions
• Heat the oil in a skillet over low heat and add the flour to make a roux, browning until golden about 3 minutes. Add the onions and cook over low heat until the onions wilt about 4 minutes.
1 tablespoon file powder
1 tablespoon paprika
1 tablespoon salt
2 dozen oysters, with their liquid
1/4 cup parsley, chopped
3 cloves garlic, minced
1 teaspoon ground thyme ,
• Put the shrimp, sausages, stew meat and ham in a 5-quart pot over medium heat. Pour the onion mixture over the ingredients and add 3 quarts water, the chicken wings, file powder, paprika and salt. Bring to a boil and cook for 30 minutes or until broth reaches desired thickness.
• Add the oysters, parsley, garlic and thyme. Lower the heat and cook until the shrimp is pink, about 10 minutes more, before serving.
SPRING FESTIVALS
MUSIC + MORE!
FRENCH QUARTER FESTIVAL
The wildly popular French Quarter Festival takes over the Vieux Carré April 10 – 13 with performances by a wide range of artists including Irma Thomas, Kermit Ruffins, Anders Osborne, George Porter, Jr., The New Orleans Klezmer All Stars, John Cleary and many, many more. And what would a New Orleans festival be without great food? This year, fill up on menus from Addis NOLA, Boulevard American Bistro, Nori Guys, Smoke & Honey, Sun Chong, Cochon King BBQ, just to name a few. Pack your sunscreen and be ready to dance in the streets! frenchquarterfest.org
BAYOU BOOGALOO
This Mid-City spring music, food and fun on the water takes over Bayou St. John May 16-18. Flotillas of rafts and homemade barges, dancing along the bayou, cabaret acts, festival food and more have fans returning each year. Produced by Friends of Bayou St. John, proceeds from the festival support litter abatement and clean up efforts along the bayou. thebayouboogaloo.com
ESSENCE FESTIVAL
The Essence Festival of Culture, July 3-6, features an all-star line-up of musicians, artists, filmmakers, motivational speakers, community events and, of course, eclectic parties from the Caesars Superdome and throughout the city. An Expo experience highlights speakers, small businesses, activists and leaders from across the U.S. Visit the festival website for the latest information and lineup of amazing events. essence.com/festival
CUL TURE
GUIDE
OVERLOOK FILM FESTIVAL
Horror film fans won’t be able to look away during this year’s showcase of short and feature-length films at screenings across the city, as well as fan events, live shows, games, parties and much more spooky, scary fun. Mark your calendars for April 3-6 as the Overlook (aptly named after the featured hotel in the cult favorite movie and Stephen King novel The Shining) descends upon “the most haunted city in America.” overlookfilmfest.com
APRIL THROUGH JUNE
NEW ORLEANS JAZZ & HERITAGE FESTIVAL
The spring powerhouse festival known as “Jazz Fest” among its many fans, returns for two weekends, April 24 – May 4. Headliners for 2025 include Pearl Jam, Lil Wayne, Kacey Musgraves, Burna Boy, Dave Matthews Band, Laufey, Lenny Kravitz and more. Food faves like the cochon de lait poboy, crawfish sack/ oyster patties/shrimp beignets (aka the trinity), and crawfish Monica will be available for devotees, along with some newcomers making a splash, like the grilled shrimp pikliz and toasted corn ribs. So let your fest flag fly and get ready for a great time! nojazzfest.com
NOLA JUNETEENTH CELEBRATION
New Orleans’ Juneteenth Celebration, held each year in Congo Square on June 19 (the historic day that commemorates the official end of slavery in the U.S.) is a day to honor Black culture and community, and celebrate with music and performances, speakers, and local art and artists. nolajunteenthfestival.org
New Orleans Pridefest
The highlight of New Orleans Pride month is the annual Pridefest, this year on June 14, held across several blocks of the Marigny. LGBTQIA friends, family and allies, artists, makers, speakers and more gather to celebrate, party, and come together in community, with more than 80 vendors and headliner Big Freedia featured at last year’s festival. More details to come, so stay tuned! nolapridefest. com
BY ASHLEY MCLELLAN
Freret Street Festival
If you’re looking for one of the newest and best mega-street fairs, this Uptown celebration is for you. The Freret Street Festival takes over the six-block corridor of Freret Street between Napoleon and Valmont with more than 200 local artists and vendors, three stages with 20 bands and musicians, Mardi Gras Indians and live performances, as well as highlighting the 46+ shops and businesses along the throughfare. This one-day event, March 29, 11 a.m. to 6 p.m., highlights local acts, art, restaurants and food for a neighborhood celebration like no other. freretstreetfestival.org
New Orleans Greek Festival
The New Orleans Greek Festival celebrates its 50th anniversary of bringing the best homemade Greek cuisine and culture to the Hellenic Cultural Center stage each Memorial Day weekend. This year’s event, May 23-25, will feature many fan favorite foods and pastries, crafts, dancing, music and the Greek Festival Walk/ Run. Opa! gfno.com
CHERYL GERBER PHOTO
Crawfest at Tulane University
Kick off the spring festival season with a feast. Tons of crawfish (plus music, food, arts and crafts) are on the menu at this annual studentrun festival, held this year on April 5 on Tulane University’s campus. tulanecrawfest. com
NOLA Crawfish Festival
This big boil event returns for its 10th anniversary for three days between Jazz Fest weekends, April 28-30 at The Broadside in Mid-City. Wear your best crawfish eating attire as the event cooks up thousands of pounds of crawfish and fixings, along with a full lineup of live music, cold beverages and more. @nolacrawfishfest
FOOD + DRINK
HOGS FOR THE CAUSE
BBQ, bacon, bands and more, all for a great cause! Hogs for the Cause, April 4-5 at UNO Lakefront, is a barbecue-lovers dream festival. More than 90 cookoff teams compete for bragging rights, a Bulleit whiskey lounge features shade and cocktails, and three stages showcase 20+ bands. Plus, the two-day event raises fund for pediatric brain cancer, the leading cause of terminal cancer in children, with the festival having raised $12 million to date. hogsfest.org
CREOLE TOMATO FESTIVAL
Celebrate prime tomato season with Louisiana’s own Creole variety claiming the spotlight. The French Market hosts the event, June 8-9, with Creole tomato tastings, fresh produce for sale, food booths and live music. frenchmarket.org
NEW ORLEANS WINE & FOOD EXPERIENCE
The New Orleans Wine & Food Experience is a four-day wine and food celebration, June 12-15, at locations across the city. The experience brings together local, national and international experts and includes wine tastings, expert labs, festive dining, and a boisterous burlesque brunch, and is a must for food lovers, wine aficionados and more. nowfe.com
HIT THE ROAD!
NATURE
CLOSER TO HOME…
April 4-6
Baton Rouge
Baton Rouge
Party for the Planet Audubon Nature Institute’s Party for the Planet sponsored by Entergy features educational experiences. audubonnatureinstitute.org
Blues Festival
Swamp blues, food, drink and Baton Rouge culture. brblues.org
April 4-6
Scott
Boudin Festival
Boudin, boudin and more boudin! Plus, music, family friendly events and more. scottboudinfestival.com
April 11-13
Ponchatoula
Ponchatoula
Strawberry Festival
New Orleans City Park Spring Garden Show
New Orleans City Park’s Botanical Garden hosts its annual Spring Garden Show on April 5. The event, sponsored by the LSU AgCenter along with the Louisiana Master Gardeners and Metro Area Horticulture Foundation, features more than 50 vendors with plant sales and gardening supplies, plus live entertainment, lectures, cooking demonstrations and more. neworleanscitypark.org
Foods celebrating the season’s best berry, plus music, family fun, a parade and more. lastrawberryfestival.com
April 23-27
Lafayette Festival International de Louisiane
A celebration of international music, food, flavor and more. festivalinternational.org
May 2-4
Breaux Bridge Breaux Bridge Crawfish Festival
Cajun culture and music, Zydeco, swamp pop, and lots of crawfish. bbcrawfest.com
June 7
Ruston
Louisiana Peach Festival
Peaches, peach-inspired food and drink, local art and culture, and live performances lapeachfest.com
THE BEST OF GULF COAST FESTS…
April 10-13
Sandestin, Florida
Sandestin Wine Festival Food, fun, and, of course, wine. sandestinwinefestival.com
April 24-27
South Walton Beach, Florida
South Walton Beaches
Wine and Food Festival Chefs, food, wine and sunshine. sowalwine.com
April 25-27
Perdido Key, Florida Flora-Bama Interstate Mullet Toss & Greatest Beach Party Flinging fish and beachy fun. florabama.com
May 16-17
Bay St. Louis, Mississippi Pirate Day in the Bay Costumes, pub crawl, a pirate treasure hunt and more. mkotsh.com/pirate-day-inthe-bay
May 16-18
Gulf Shores, Alabama Sand in My Boots Festival Music, food and more on the beach. sandinmybootsfest.com
IN DEFENSE OF LOUISIANA LAWS
From gators to go-cups the Bayou
State is home to rules, regulations and decrees you won’t find anywhere else
By
and
Melanie Warner Spencer
Mark Patrick Spencer Illustration by Michelle Kondrich
the state’s beginnings as a French colony, Louisiana laws have always been unique. Being heavily based on civil law, the rest of the country practiced common law, which was in turn based on English legal traditions. However, much like Napoleon never stepping foot in the Napoleon House and French Quarter architecture being primarily Spanish style, rather than French, Louisiana’s laws aren’t strictly based on the Napoleonic Code. Despite what many people believe and often proclaim in conversation and writing. No, as per louisiana.gov, “It is incorrect to say that the Louisiana Civil Code is, or stems from, the Napoleonic Code,” and, a “main source of Louisiana jurisprudence may in fact be Spanish.” But we aren’t here to bore you with judicial tedium. No, this is New Orleans for heaven’s sake so we’re gonna dust off our best TV courtroom legalese, throw crawfish boil spice on it and have some fun.
BAYOU BOOTY
Gentlepersons of the court, let the record show that in these parts, it’s illegal to tie an alligator to a fire hydrant. In a state with 3 million of these scary as hell — but sort of cute in a weird way — living dinosaurs, it just makes sense that there are laws on the books about the scaly beauties of the bayou. Even so, the mind boggles as to why someone, somewhere had to say, “Hey, we really need to make people stop tying all of these gators to fire hydrants.” Surely the alligators appreciated it. The firemen most likely appreciated it as well. And we can likely all agree the local dogs and cats appreciated it.
So as not to take up too much of the court’s time we won’t belabor the next point because we all know it’s illegal to steal. But living in the Bayou State requires specific laws not only about where you park your alligator, but also about not stealing someone else’s gator. Even though, one could argue, it’s born into our souls not to steal an alligator because to steal an alligator is to touch an alligator and, we don’t know about you, but that’s all the deterrent most of us need. Unless we are entering a plea of insanity, which being of sound mind and body we are not.
If it’s OK, we’d like to address the jury directly for a moment to discuss something of major
importance to the citizens of this great state. Friends, it’s not just alligators that make our Louisiana waterways so unique, we also have Louisiana crawfish, the mighty mudbug, the star of the Spring boil, the crustacean of choice to many New Orleans food connoisseurs. They inhabit the polar opposite end of the scary water monster spectrum and, thus, are eaten at such a ferocious rate during the spring, one is sometimes surprised to see they still exist the next year. Evidently, they are so delicious that — and we aren’t pointing any fingers here, but it needs to be entered into the record for posterity, if for no other reason — some folks have been led to perform a five-finger discount to procure these fresh water phenoms. Because ignorantia juris non excusat aka “ignorance of the law excuses not,” the petty purloiners that get caught can face a very stiff fine from Johnny Law. Pilfering over $1,500 worth of crawfish can get you 10 years in the slammer. Even surreptitiously swindling a few hundred dollars’ worth (which is just three or four sacks) can get you six months. Speaking of crawfish crimes, how about having to pay 10 bucks a pound at a restaurant that barely uses any spice? Where’s our law for that? Are there any members of our esteemed city council in the room? If so, what say you? Power to the crawfish eaters!
ONE ( GO ) CUP TO RULE THEM ALL
Now that we’ve gotten past our opening statements, let’s discuss the recent Super Bowl and Mardi Gras once again thrusting New Orleans in the spotlight. As we all know, one of the first things visitors to our fair city like to bring up when they’re here or for that matter when New Orleanians are in their town, is New Orleans’ go-cup culture. Many chalk up our ability to walk around town with an alcoholic beverage in hand, like the fine, upstanding folks we are, to the city’s laissez-faire, do what you wanna spirit. With all due respect, those people would be wrong.
At this time, we’d like to enter into evidence Richard Campanella’s book, “Bourbon Street: A History,” in which the author asserts that the seeds of our current go-cup culture in New Orleans were not based in having a damn good time but, oddly, in stopping good times happening in the burlesque clubs.
If you’ll indulge the defense for a moment, we’d like to share a relevant tale. You see, it all started in the early 1960s, with New Orleans district attorney Jim Garrison’s vice squads breaking up many of the sometimes-illicit deeds happening inside French Quarter clubs. Garrison’s maneuvers to remove these illicit trades inside the clubs were so successful many
clubs shut down or turned into a mere shadow of their former glory, almost destroying the Bourbon Street economy.
With drinkers and other nightlife lovers abandoning the bars, the bars turned to “window hawking,” the practice of bars and clubs selling alcohol to passersby through windows looking out onto the street, a practice still in effect today at some watering holes and eateries. Evidently, this new drinking mobility led to way too much trash on the streets in the Quarter and was banned by the city council in 1969. Eventually, this ban was challenged in court and struck down for being too vaguely worded which, Campanella writes, “cleared the way for the open legal sale of alcohol through apertures for consumption in the street.” Today, obviously, the aperture isn’t necessary but, the next time you cruise out of your favorite bar anywhere in the city with a drink in a plastic cup take a moment to reflect on the fact that, despite our earlier outburst about the city council, sometimes our local government can get it right.
Also, speaking of the Super Bowl and every other reason that brings visitors to town, it can be said that upon leaving, the tourists and New Orleans expats alike often take a little piece of the Crescent City home with them, as it’s not uncommon to see other cities along the Gulf Coast, or further north like Huntsville or Nashville, with designated entertainment districts where go-cups run free. That being said, to borrow from a certain Super Bowl halftime performer, they’re (still) not like us.
MARDI LAW
We’re likely not going to have time for the prosecution to conduct its cross examination on this next point, but we understand our honorable judge presiding over this case doesn’t want to break until we’ve covered the considerable circumstantial evidence related to Mardi Gras. Which was of course legally obtained during discovery, no matter what our colleagues on the other side of the courtroom tell you. Have you noticed that, even though some Carnival seasons are considered long or short, in reality, the season is bubbling right under the surface of New Orleans at all times? We don’t have to tell you, distinguished residents, what the season is all about, as we’ve all had our share of victories, mishaps and hilarity over the years. However, even the greatest of seasons has its fair share of laws.
It’s written in black and white for anyone that cares about law and order that krewes
cannot hand out or throw insects or rodents, dead or alive, during their parade. For that we thank our lawmakers. We would hate to imagine a world where we yelled, “Get your hands up, here come the bugs!” or “Throw me some rat, mister!” Note, this very same law goes through an exhaustive list, for the common good of the good people of New Orleans, of what you can’t throw or shoot off (like the much-maligned confetti cannons that can knock out a neighborhood’s power if the projectiles make contact with power lines). It is also in this section however, that you will find a caveat concerning your favorite purveyor of paper products: “A member of the Krewe of Tucks may, during the Tucks parade, dispense the krewe’s traditional toilet paper throw, provided that the paper is fully biodegradable, marine grade and made of most readily degradable form of paper commercially available.” As you can plainly see, while it’s unsurprising that they’ve been charged with malfeasance, the members of Tucks are not guilty.
Other items on the banned list include anything pointy (smart), condoms (no one told Krewe du Vieux, which probably could render them culpable if not for malfeasance then certainly for mens rea or “guilty mind”) and it clearly states that a krewe member cannot throw anything “in bulk” such as a five pound bag of beads, much like the ones thrown by a Drew Brees-wanna be that rocketed off the head of one of the people on the defense team during a night parade. That may or may not have fallen under gross negligence but according to local law, we the viewing public are taking the risk to be at these parades, in that, we are assuming “the risk of being struck by any missile whatsoever” so we assure you the incident has no bearing on us being here today.
It’s important to point out that, while not strictly Mardi Gras-related but definitely Mardi Gras-adjacent, Louisiana law reminds us that we can’t just “borrow” a grocery cart. Even if it’s way in the back of the parking lot at Costco. That’s private property, friends. So, while we can appreciate the guy who has obviously borrowed a shopping cart to transport his extra-large speaker to get the party started on St. Charles Avenue, the gentleman needs to realize he’s officially on the wrong side of the law and could face six months in jail and up to $100 in fines. Which, at the rate we’re going, will be the equivalent of the price of a few dozen eggs.
Now, we’d like to thank you for your patience up to this point, and since we’ve wrapped up
Mardi Gras it’s time to acknowledge the fact that a lot of our Christian brethren are in the thick of Lent. Even though Lent is not a strictly local observance, it is related to some well-known laws that go by the name of the Ten Commandments. Can we get an amen? As you know, these Commandments brought forth from Moses lo those many centuries ago are pretty straightforward and while we abide by separation of church and state, some concepts are universal, like honoring your mom and dad and not killing people or stealing things, including alligators. But there is one commandment that sticks out. Thou shall not covet is fine, but thou shall not covet your neighbor’s wife is oddly specific, folks. Stranger still is the longer version which also includes not coveting the wife, the servants, the ox all the way down to the donkey. There was evidently some major coveting going on back in the day. But we digress.
ODD ( ITIE ) S AND ENDS
In closing, we can’t overstate the fact that Southern Louisiana has never suffered from a shortage of quirkiness. There are a host of laws that speak to our culture’s unique nature. We have laws concerning all manner of earthly and spiritual traditions, including Voodoo or “ritualistic acts” (such as the one stating you can’t ingest blood); Louisiana traditional food preparation (restaurants can make your jambalaya over an open fire in an iron pot); and even wrestling bears (please don’t do it). Furthermore, we’re experiencing a time in history in which it seems freshly cooked up laws, good and bad, are being created by the week. But even if a new law is passed in New Orleans and you disagree with it, remember the immortal words of journalist and writer Lafcadio Hearn, a resident in the late 1800s, “Times are not good here,” he wrote describing New Orleans “The city is crumbling into ashes. It has been buried under taxes and frauds and maladministrations so that it has become a study for archaeologists … but it is better to live here in sackcloth and ashes than to own the whole state of Ohio.”
Therestsdefense
its case.
WOMEN TOP
IN LAW
Administrative/ Regulatory Law
New Orleans
Dana M. Shelton
Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0816
Admiralty & Maritime Law
New Orleans
Kathleen Charvet Galloway, Johnson, Tompkins, Burr & Smith 701 Poydras St. Floor 40 504-525-6802
Alternate Dispute Resolution
New Orleans
Alexandra Mora Mora Law Firm 862 Camp St. 504-566-0233
Antitrust Law
New Orleans
Amelia Williams
Koch Baker, Donelson, Bearman, Caldwell & Berkowitz, PC 201 St. Charles Ave. Suite 3600 504-566-5222
Appellate Practice Metairie
Mary Watson Smith The Law Office of Mary Watson Smith, L.L.C.
3012 42nd St. 504- 638-3820
New Orleans Kelly Brechtel Becker
Liskow & Lewis, APLC 701 Poydras St. Suite 5000 504-556-4067
Jennifer C. Deasy
Jennifer C. Deasy, LLC 1100 Poydras St. Suite 1500 504-582-2300
Camille Elise Gauthier Flanagan Partners LLP 201 St. Charles Ave. Suite 3300 504-569-0068
Kathryn Gonski
Liskow & Lewis, APLC 701 Poydras St. Suite 5000 504-556-4029
Katie S. Roth
Pipes Miles Beckman, LLC 1100 Poydras St. Suite 3300 504-569-5868
Most people hope not to need a lawyer, but when they do, they want great ones on their side. To help with that, we present our annual list of Top Women in Law. The list was prepared by Detroit-based Professional Research Services. PRS provided this explanation of its methodology: The voting was open to all licensed attorneys in New Orleans. They were asked which attorney, other than themselves, they would recommend in the New Orleans area. Each attorney was allowed to recommend up to three colleagues in each given legal specialty. Once the online nominations were complete, each nominee was carefully evaluated on the basis of the survey results, the legitimacy of their license and their current standing with the State Bar Association of Louisiana. Female attorneys who received the highest number of votes in each specialty are reflected in the following list. As always when making professional services choices, second opinions are encouraged. In the end, you’re the judge.
Banking and Finance Law
New Orleans
Katie L. Dysart Baker, Donelson, Bearman, Caldwell & Berkowitz, PC 201 St. Charles Ave. Suite 3600
504-566-8611
Violet A. Obioha
Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0839
Susan J. Santa Cruz Carver, Darden, Koretzky, Tessier, Finn, Blossman & Areaux L.L.C. 1100 Poydras St. Suite 3100 504-585-3812
Amy Garrity Scafidel
Jones Walker LLP
201 St. Charles Ave. 504-582-8462
Susan G. Talley
Stone Pigman Walther
Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0828
Bankruptcy and Creditor Debtor Rights/Insolvency and Reorganization Law
New Orleans
Alicia M. Bendana Lugenbuhl, Wheaton, Peck, Rankin & Hubbard 601 Poydras St. Suite 2775 504-568-1990
Jan M. Hayden Baker, Donelson, Bearman, Caldwell & Berkowitz, PC 201 St. Charles Ave. Suite 3600 504-566-8645
Cherie D. Nobles Fishman Haygood L.L.P.
201 St. Charles Ave. Suite 4600 504-556-5562
Biotechnology Law
New Orleans
Paula Estrada de Martin Baker, Donelson, Bearman, Caldwell & Berkowitz, PC
201 St. Charles Ave. Suite 3600 504-566-8669
Commercial Litigation Metairie Melanie Mabile Mulcahy Mulcahy Law, LLC 3445 N. Causeway Blvd. Suite 706 504-556-2320
New Orleans Chloé M. Chetta Barrasso Usdin Kupperman Freeman & Sarver, L.L.C. 909 Poydras St. Suite 2350 504-589-9731
Camille Elise Gauthier Flanagan Partners LLP 201 St. Charles Ave. Suite 3300 504-569-0068
Catherine “Katie” Elena Lasky Katie Lasky Law 619 Homedale St. 504-584-7336
Construction Law New Orleans
Denise C. Puente Simon, Peragine, Smith & Redfearn, LLP 1100 Poydras St. Energy Centre, Floor 30 504-569-2983
Ashley B. Robinson D’Arcy Vicknair LLC 650 Poydras St. Suite 2705 504-636-8637
Kelly E. Theard Deutsch Kerrigan LLP 755 Magazine St. 504-593-0667
Corporate Law
Metairie
Sheila Wilkinson Law Offices of Sheila M Wilkinson, PLC PO Box 9012 504-383-5353
New Orleans
Brittany Carnes Melancon Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0982
Criminal Defense Non White-Collar Covington
Lieu T. Vo Clark
Law Office of Lieu T. Vo Clark 810 N. Columbia Suite A 985-238-1100
New Orleans
Katherine Z. Crouch Crouch Law, LLC 2735 Tulane Ave. 504-982-6995
Criminal Defense
White Collar
New Orleans
Avery B. Pardee
Jones Walker LLP
201 St. Charles Ave. 504-582-8358
Employee Benefits Law
New Orleans
Katherine Conklin McGlinchey Stafford, PLLC
601 Poydras St. Suite 1200 504-596-2876
René E. Thorne
Jackson Lewis P.C. 601 Poydras St. Suite 1400 504-208-5827
Energy Law
New Orleans
Dana M. Shelton
Stone Pigman Walther
Wittmann L.L.C.
909 Poydras St. Suite 3150 504-593-0816
Environmental Law
New Orleans
Clare M. Bienvenu
Liskow & Lewis, APLC
701 Poydras St. Suite 5000 504-556-4128
Daria Burgess Diaz
Stone Pigman Walther
Wittmann L.L.C.
909 Poydras St. Suite 3150 504-593-0858
E. Blair Schilling Fishman Haygood
L.L.P.
201 St. Charles Ave. Suite 4600 504-556-5533
Family Law
Covington
Brittany V. Carter
Brittany V. Carter, Attorney at Law, L.L.C. 90 Louis Prima Dr. Suite A 985-789-4508
New Orleans
Robin P. Arnold
Blue Williams, LLP 1100 Poydras St. Suite 2010 504-846-9747
Suzanne Ecuyer
Bayle Morris, Lee, Bayle & Willis, LLC 1515 Poydras St. Suite 1000 504-524-3781
Katherine Z. Crouch
Crouch Law, LLC 2735 Tulane Ave. 504-982-6995
Esther L. Greenbaum
Esther L. Greenbaum, LLC 701 Poydras St. Suite 4100 504-525-4361
Lowe, Stein, Hoffman, Allweiss & Hauver 701 Poydras St. Suite 3600 504-517-8160
Kim Ngan Nguyen HNK Family Law 643 Magazine St. Suite 401 504-507-1288
Sarah Pfeiffer
Law Office of Sarah Pfeiffer 3924 St. Charles Ave. Suite B 504-366-4025
Lacy M. Smith
The Law Office of Lacy M. Smith, LLC 3914 Canal St. 504-249-8242
Suzette M. Smith Galloway, Johnson, Tompkins, Burr & Smith 701 Poydras St. Floor 40 504-525-6802
Brooke C. Tigchelaar
Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0862
Barbara J. Ziv
Esther L. Greenbaum, LLC
701 Poydras St. Suite 4100 504-525-4361
Health Care Law
New Orleans
Katy Caraway
Caraway LeBlanc, LLC 3936 Bienville St. 504-566-1912
Kathleen L. DeBruhl
Kathleen L DeBruhl & Associates
614 Tchoupitoulas St. 504-522-4054
Immigration Law
New Orleans
Kathleen Gasparian Gasparian Spivey
Immigration 1915 Martin Luther King Jr. Blvd. 504-262-9878
Insurance Law
New Orleans
Kristin L. Beckman
Pipes Miles Beckman, LLC 1100 Poydras St. Suite 3300
504-322-7120
Maggie A. Broussard
Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150
504-593-0907
Martha Y. Curtis
Sher Garner Cahill Richter Klein & Hilbert, L.L.C. 909 Poydras St. Suite 2800 504-299-2111
Monette M. Davis
Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0874
Céleste D. Elliott
Lugenbuhl, Wheaton, Peck, Rankin & Hubbard
601 Poydras St. Suite 2775
504-568-1990
Leah Nunn
Engelhardt
Chaffe McCall, L.L.P.
1100 Poydras St. 2300 Energy Centre
504-585-7081
Alexis P. Joachim
Pipes Miles Beckman, LLC
1100 Poydras St. Suite 3300
504-322-7448
Tina L. Kappen
Lugenbuhl, Wheaton, Peck, Rankin & Hubbard
601 Poydras St. Suite 2775
504-568-1990
Rachel S. Kellogg
Pipes Miles Beckman, LLC
1100 Poydras St. Suite 3300
504-569-5706
Heather S. Lonian Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0951
Shaundra M. Schudmak
Lugenbuhl, Wheaton, Peck, Rankin & Hubbard
601 Poydras St. Suite 2775
504-568-1990
Jennifer L. Simmons
Melchiode Marks King LLC 639 Loyola Ave. Suite 1800 504-336-2494
Elizabeth E. Tamporello
Stone Pigman Walther Wittmann L.L.C 909 Poydras St. Suite 3150
504-593-0861
Intellectual Property Law
New Orleans Mackenzie D. Rodriguez Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0879
Suzette Toledano Toledano
Entertainment and Arts Law
215 Decatur St. Suite 300 504-525-2552
Labor and Employment Law
New Orleans
M. Nan Alessandra Phelps Dunbar LLP 365 Canal St. Suite 2000 504-584-9297
Laura E. Carlisle Baker, Donelson, Bearman, Caldwell & Berkowitz, PC 201 St. Charles Ave. Suite 3600 504-566-8643
Casey Rose Denson Casey Denson Law, LLC 8131 Oak St. Suite 100 504-422-6004
Stephanie Dovalina Dovalina Law Group 700 Camp St. Suite 105 504-528-9500
Rosalie M. Haug Chaffe McCall, L.L.P. 1100 Poydras St. 2300 Energy Centre 504-585-7049
Kayla M. Jacob Breazeale, Sachse & Wilson, L.L.P. 909 Poydras St. Bank Plus Bldg., Suite 1500 504-584-5451
Rachael Jeanfreau Breazeale, Sachse & Wilson, L.L.P. 909 Poydras St. Bank Plus Bldg., Suite 1500 504-584-5467
Tracy E. Kern Jones Walker LLP 201 St. Charles Ave. 504-582-8134
Kathryn M. Knight Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0915
Julie D. Livaudais
Chaffe McCall, L.L.P.
1100 Poydras St. 2300 Energy Centre 504-585-7007
Eve B. Masinter
Breazeale, Sachse & Wilson, L.L.P. 909 Poydras St. Bank Plus Bldg., Suite 1500 594-421-6366
Amy L. McIntire
Chaffe McCall, L.L.P. 1100 Poydras St. 2300 Energy Centre 504-585-7030
Kerry Murphy
Kerry Murphy Law LLC 201 St. Charles Ave. Suite 2500 504-603-1500
Sarah Voorhies Myers Chaffe McCall, L.L.P. 1100 Poydras St. 2300 Energy Centre 504-585-7009
Erin Pelleteri Howser Baker, Donelson, Bearman, Caldwell & Berkowitz, PC 201 St. Charles Ave. Suite 3600 504-566-5287
Rachel Wendt Wisdom Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0911
Legal Malpractice Law
New Orleans
Melissa M. Lessell Deutsch Kerrigan LLP 755 Magazine St. 504-593-0689
Mass Tort Litigation/ Class Actions
New Orleans
Betsy J. Barnes Morris Bart, LLC 601 Poydras St. Floor 24 504-613-4771
Judy Y. Barrasso Barrasso Usdin Kupperman Freeman & Sarver, L.L.C. 909 Poydras St. Suite 2350 504-589-9720
Deborah Sulzer The Sulzer Group 650 Poydras St. Suite 2828
504-299-3380
Dorothy H. Wimberly Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150
504-593-0849
Rachel Wendt Wisdom
Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150
504-593-0911
Medical Malpractice Law
New Orleans
Nairda T. Colón Frilot, LLC 1100 Poydras St. Suite 3700
504-599-8180
Tracey Rannals Rannals Law Firm 400 Poydras St. Suite 900
504-500-0517
Kara Hadican Samuels Samuels & Thornton 4004 Canal St. 504-558-9478
Jennifer Willis Willis & Buckley, APC 3723 Canal St 504-488-6301
Mergers and Acquisitions Law
New Orleans
Maureen Brennan Gershanik Fishman Haygood L.L.P.
201 St. Charles Ave. Suite 4600
504-586-5278
Brittany Carnes Melancon
Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0982
Mortgage Banking Foreclosure Law
New Orleans
Katie L. Dysart Baker, Donelson, Bearman, Caldwell & Berkowitz, PC 201 St. Charles Ave. Suite 3600 504-566-8611
Oil and Gas Law
New Orleans
Aimee W. Hebert Kelly Hart & Hallman, LLP
400 Poydras St. Suite 1812
504-522-1812
Personal Injury Litigation Metairie
Ana M. Rodrigues Gennusa Firm 2816 Hessmer Ave. Suite B
504-308-0922
New Orleans
Megan Kiefer
Kiefer & Kiefer
1100 Poydras St. Suite 1300 504-828-3313
Cheryl Wild-Donde’Ville
Waltzer Wiygul & Garside, LLC
14399 Chef Menteur Hwy. Suite D 504-254-4400
Jennifer Willis Willis & Buckley, APC 3723 Canal St 504-488-6301
Product Liability Litigation
New Orleans
Helen Hairston
Babin
Gertler Law Firm 935 Gravier St. Suite 1900 504-527-8767
Real Estate Law
New Orleans
Susan J. Burkenstock Elkins, PLC
201 St. Charles Ave. Suite 4400
504-529-3600
Rose “Rosie” McCabe LeBreton Lugenbuhl, Wheaton, Peck, Rankin & Hubbard
601 Poydras St. Suite 2775
504-568-1990
Marie A. Moore
Sher Garner Cahill
Richter Klein & Hilbert, L.L.C.
909 Poydras St. Suite 2800
504-299-2108
Anne E. Raymond
Lugenbuhl, Wheaton, Peck, Rankin & Hubbard
601 Poydras St. Suite 2775
504-568-1990
Susan G. Talley
Stone Pigman Walther
Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0828
Susan M. Tyler
Jones Walker LLP
201 St. Charles Ave. 504-582-8298
Securities Regulation
New Orleans
Jamie L. Berger
Barrasso Usdin
Kupperman Freeman & Sarver, L.L.C. 909 Poydras St. Suite 2350
504-589-9784
Securities/Capital Markets Law
New Orleans
Maureen Brennan Gershanik
Fishman Haygood
L.L.P.
201 St. Charles Ave. Suite 4600
504-586-5278
Jessica Vásquez
Vasquez Law Office
400 Poydras St. Suite 900 504-571-9582
Tax Law
New Orleans
Susan J. Burkenstock Elkins, PLC
201 St. Charles Ave. Suite 4400 504-529-3600
Mandy Mendoza
Gagliardi
Chaffe McCall, L.L.P. 1100 Poydras St. 2300 Energy Centre 504-585-7018
Cheryl M. Kornick
Liskow & Lewis, APLC
701 Poydras St. Suite 5000 504-556-4156
Trusts and Estates
Covington
Brittany V. Carter
Brittany V. Carter, Attorney at Law, L.L.C. 90 Louis Prima Dr. Suite A 985-789-4508
Peggy Gonsoulin
Vallejo
The Vallejo Law Firm, LLC
428 W. 21st Ave. 985-892-6855
Metairie
Amanda Sullivan NOLA Succession Law 4141 Veterans Blvd. Suite 212 504-885-3332
New Orleans
Jessica Bach Sessions, Fishman & Nathan, L.L.C. 400 Poydras St. Suite 2550 504-582-1505
Dara L. Baird
Dara L. Baird, Inc. 5523 S. Johnson St. 504-865-9004
Laura E. Fine
Sessions, Fishman & Nathan, L.L.C. 400 Poydras St. Suite 2550 504-582-1511
Stephanie Graf
Gamble
Sessions, Fishman & Nathan, L.L.C. 400 Poydras St. Suite 2550 504-582-1568
Katelyn P. Gunn
Stone Pigman Walther Wittmann L.L.C. 909 Poydras St. Suite 3150 504-593-0943
Miriam Wogan
Henry Jones Walker LLP
201 St. Charles Ave. 504-582-8436
Erin E. Kriksciun
Baker, Donelson, Bearman, Caldwell & Berkowitz, PC
201 St. Charles Ave. Suite 3600 504-566-5200
Carole Cukell Neff
Sessions, Fishman & Nathan, L.L.C. 400 Poydras St. Suite 2550 504-582-1519
Rose S. Sher
Jones Walker LLP
201 St. Charles Ave. 504-582-8446
Laura Walker
Plunkett
Baker, Donelson, Bearman, Caldwell & Berkowitz, PC 201 St. Charles Ave. Suite 3600 504-566-8627 •
BY CHERÉ COEN
Gone to Texas
South Padre Island
It’s a long way to South Padre Island, the most southernmost Gulf barrier island in the country with its southern tip almost kissing Mexico. What visitors find at the end of Texas is a fun destination with something for everyone. For families, a summer vacation here means chasing dolphins and riding off-road with Sand Monsters. Culinary experiences honor nearby Mexican influences, plus there’s art, birding and the last Texas lighthouse open to the public, to name only a few attractions.
Stay
Like most islands, there are numerous accommodations to choose from, including hotels, resorts and rentals. Margaritaville lies at
the island’s south end and features Jimmy Buffett-style guest rooms, the Landshark Bar & Grill with inside seating and a patio overlooking the Gulf and a massive lagoonstyle pool with swim-up bar, cabanas and a separate kids pool so adults can have fun. Best of all, there’s a free shuttle that takes visitors around the island and it’s only a short walk from Margaritaville to the shuttle stop at the Visitor’s Center.
Back to Nature
The South Padre Island Birding, Nature Center & Alligator Sanctuary celebrated its 15th anniversary in 2024, treating visitors to 23 acres of wetlands with boardwalks that extend to the bay. Visitors will spot gators in their sanctuary, including one enormous daddy that’s a delight to watch when fed, and around 300 resident and wintering bird
species. Because it’s located on a salt and fresh-water system, the center attracts a wide variety of wildlife. The nonprofit Sea Turtle Inc. doubles in its mission, educating visitors about the region’s reptiles and rescuing injured and weather-beaten turtles. There are several massive residency turtles to view as well, including “Cowgirl” who washed up four times for neurological reasons and Poppy with his “bubble butt” that children love. Visitors may even adopt a turtle and follow them on the center’s website.
Catch a Sunset
Yes, you can sip a cool drink at water’s edge and watch the sun set over the bay to the west of the island. For a unique experience, Island Adventure Park place visitors on horseback and guide them down the Gulf beaches until the sun turns the sky vibrant shades of auburn and gold. The rides are just short of two hours and scour pristine sand dunes and the water’s edge.
View Some Art
Tourism folks want to make South Padre Island an arts destination and have established art trails to provide visitor fun and point out places to purchase local and regional artwork. Around the island are several sea turtle statues and visitors are encouraged to take pix and post on social media with a prize for the effort waiting at the Visitor Center. Murals decorate buildings throughout South Padre and galleries, including the Art Business Incubator, promote and support artists. Every first Friday the galleries open late to promote new exhibits.
Get on the Water
Breakaway Cruises provides a relaxing chance to enjoy sun and sea on the wide bay that extends between South Padre Island and Port Isabel. They net marine wildlife to show passengers what lies beneath, but it’s the dolphins who really thrill. At any time, a large pod will appear and surf the bow’s wave.
Dine
Start the day with breakfast at Café on the Beach, located behind the Palms retro boutique hotel. The Gulfside cafe serves up benedicts, breakfast tacos and pancakes along with craft coffees and cocktails. Yummies Bistro is a local favorite serving up Tex-Mex specialties and decadent coffee drinks. More Mexican influence may be found at Nautico Island Grill, an ideal spot for lunch with its vibrant ambiance and fresh seafood. Don’t miss a stop at Sugar Kingdom with its giant whale out front. It looks like a souvenir shop but it’s filled with every kind of candy, chocolate and ice cream you can imagine.
Margaritaville
Fest Your Nest
Grooving at home
Spiraled trumpet flowers made of antique brass create a playful lighting piece. With a 1970s free-form style, the piece rests on a tapered iron base that resembles the blooms. Eclectic Home, 8211 Oak St., 504-8666654, eclectichome.net.
Evoking the idea of a microphone, the Parc 02 light, created in collaboration with Swiss designer Adrien Rovero, is a reminder of a time when a simple tube and piece of string could be used to fashion any number of creations. sundayshop.co.
Music lovers, go bold with the Festival Memories wallpaper from MINDTHEGAP. From jubilant dancers to cassette tapes and percussion, this expressive paper will make a visually tuneful statement. thepatterncollective.com
Keep your walls in perfect pitch with a coat of French Horn from Benjamin Moore. The golden brown tone is reminiscent of the elegant burnished patina of an antique brass instrument. benjaminmoore.com.
from designer Joel Scilley, PhD. Made of live edge redwood slab and outfitted with audiophile-grade parts kit by Rega (UK), this player is functional artistry at its finest. audiowood.com.
Adorn an accent wall with a locally hand-painted Preservation Hall tambourine. A nod to the iconic band and The Hall, this special edition 8-inch instrument features North American maple shell with nickel-silver alloy jingles. preservation-hall-store.myshopify.com.
Create an eye-catching corner with the addition of a glamourous French Napoleon III period wood and gilded piano stool with antique silk damask upholstery. Lucullus Antiques, 915 Kentucky St., 504-528-9620, lucullusantiques.com.
A Slice of Happiness
Forbidden Pizza in the CBD
f all the foods in this grand, glorious world, there are a few that have become nearly universal in their ability to bring joy to the masses. Happy foods, you might say. And one of the happiest of happy foods is, of course, pizza. But not all pizza is created equally, and there are some cities that have taken the pizza arts to lofty heights that many aspiring pizzaiolos in other locales try — and often fail — to adequately replicate. While Chicago’s deep dish and Detroit’s “blue pan” pies are noteworthy and delicious, most devout pizza acolytes concur that New York’s quintessential slice reigns supreme. If you’ve ever visited or lived in New York, you’re likely intimately familiar with the incomparable satisfaction of a hot slice from a corner joint anywhere in the five boroughs.
ONative New Orleanians Beau and Nicole Baudier, looking for a new business opportunity in the Crescent City, recognized a distinct, slice joint-shaped void in the local pizza scene, and decided to remedy that by opening up Forbidden Pizza in the CBD late last year after finding success with their first venture, the adored local spot Ironworks Coffee + Crepes. Inspiration took hold during Baudier’s travels to New York to support Beau’s father during cancer treatment there.
“We spent a lot of time going up there with him for various treatments
and surgeries for 15 years, and just kind of fell in love with New York pizza,” Beau said. “So we tried to learn as much as we could about it. We started this two and a half years ago, and at the time, there wasn’t one here that was exactly the New York style that we loved. And also, there wasn’t one that was — this is gonna sound strange — ‘healthfocused.’ I’m not saying that this is a health food, but it’s a healthier, lighter version of it that doesn’t doesn’t leave you feeling terrible.”
Nicole Baudier happily concurred. “We wanted to focus on high quality ingredients so that we could eat a few slices and not feel like we needed a nap afterwards,” she said, “because we eat pizza a few times a week. So it was important to find one that agreed with us.”
However, simply being obsessed with a certain style of pizza doesn’t guarantee success in recreating it over a thousand miles away, and to that end the Baudiers conducted extensive research, both scientific and social, to arrive at what they felt was the perfect slice, roping in family and friends for repeated tastings and consulting experts in the culinary and chemical fields to pin down the platonic pie for Big Easy pizza aficionados. “We import five different types of flour from Italy,” said Beau. “We use organic tomatoes. We use the highest quality cheese, non-GMO as much as possible, and without all the stuff that makes you feel bad. That’s one thing we’re really proud of, is that we use ingredients
Pizza Delicious
Among the pizzerias to open in New Orleans in recent years to hullabaloo and fanfare for their NYC-style fare, “Pizza D” stands out. Bywater residents and visitors from as far afield as Jefferson Parish flock to the joint for their oversized, floppy slices, but what makes this place truly shine is the oftoverlooked sides and specials, including crazy-inexpensive house-made pastas, like their braised pork shoulder and fennel ragu with pappardelle that you’d easily pay double for elsewhere. Make sure not to miss out on the live music in the garden when the weather agrees, perfect for a romantic evening or a night out with the family.
Mid-City Pizza
Perhaps the first Big Easy pizza place to sneak close to nailing that quintessential Big Apple slice is this local favorite, which opened on Banks Street in 2013 and eventually expanded to a second location across from Tulane’s campus on Claiborne. The original location closed a few years back but reopened with new owners dedicated to their pursuit of the NYC pie, including a customized filtration system that mimics the pH of New York’s water for added authenticity. We love their pizza, and also the ability to build our own calzones, but we’d be remiss not to mention their killer meatball and chick parm po-boys, which never leave us dissatisfied. Or hungry!
that weren’t available here at the time. Same thing with the pepperoni. We used cheese and tomatoes that were really hard to find here, and we really didn’t compromise on.” Baudier also noted that they went so far as to take water samples from New York and chemically reproduce it locally in order to achieve the perfect dough, an extraordinary measure that speaks to the pair’s ardent dedication to their craft.
So the big question is, after all this research and time and passion, does the pizza actually live up to NYC standards? As a Brooklyn resident of a dozen years with intimate experience in this particular field, I can say without reservation that the answer is a resounding “Yes!” What you’ll find when you visit Forbidden Pizza is a hip, cozy space nestled in the bustling CBD, perfect for lunch, a casual date
or a late snack downtown. This last bit is where Forbidden truly shines, since the “slice joint” as a concept has never really taken off in the 504, minus the kind of sad and overly greasy wedge of pizza you might encounter on Bourbon Street after downing too many purple daiquiris at Lafitte’s. The menu is simple and straightforward, as it should be, offering the standard cheese or pepperoni slices and pies as the house’s specialty options, like the “Original Sin,” with fresh mozzarella and fragrant basil leaves, the “Italian Stallion,” which will please more carnivorous appetites with ample sausage, pepperoni, and bacon, as well as the delightful “Ricotta Rendezvous,” topped with a delightful combination of prosciutto, ricotta and hot honey. Also not to be missed is the “Burrata Bliss,” which incorporates healthy doses
About the Owners
of that creamy Italian mozzarella for a more luscious experience. On all the slices (minus a thicker, pan-baked, Sicilian-style option), you’ll find a light, pliant crust with just the right amount of bubble and chew to stand up to the toppings, making them perfectly “foldable,” in the New York tradition of consuming your pizza single-handedly while on the go. It is, in all earnestness, as close to a real-deal Brooklyn slice as one could possibly find in South Louisiana.
“We’ve always come back to the idea of balance,” said Nicole. “I don’t like for one flavor of anything to stand out. So I feel like they have to all work in harmony together, the dough, the cheese, whatever toppings are on there. And I think that was our goal with each pizza, it being just harmoniously delicious.”
Both natives of the Crescent City, Nicole and Beau Baudier each built different careers and lives before finding each other, getting married and moving into the local culinary space, Nicole as a nurse, and Beau as an attorney, engineer with experience in both finance and real estate. According to Nicole, “We both share that desire just to be lifetime learners. If you would have told me 10 years ago that in 2025, we would be running a pizza shop, I would have had a lot of questions.” The couple decided to launch their first foray into the local dining scene with Ironworks Coffee + Crepes, which quickly found success after its opening in 2023. The positive experience gave the two the confidence to branch out in a slightly different direction with a Brooklyn-style slice joint they named “Forbidden Pizza” this past December. More than anything, the two are dedicated to embracing their hometown and their neighbors. Said Nicole, “Being part of the community and a place like this just restores your love for the city, and that sense that New Orleans and the people here are amazing, and it’s just a great reminder of that.”
NOSH
BY JYL BENSON / PHOTO BY SAM HANNA
On a Roll
A crawfish recipe just in time for spring
Before the Snowpocalypse blanketed us with 8 to 12 inches of snow, people were already firing up their rigs for early-season crawfish boils. While the snow brought joy for most, it also raised concerns about how the five-day stretch of frigid weather would impact Louisiana’s favorite uberseasonal crustacean.
According to experts with the LSU Ag Center, we seem to be “out of the snow” regarding crawfish. After a short delay, the season is tracking to show minimal impact from our weird winter weather due to the crawfish becoming less active in the cold temperatures. The crustaceans hunkered down, but they are running now.
This crawfish roll from Chef Alon Shaya’s Miss River in the Four Seasons is the essence of spring. It is also easy to make and impressive enough for a gathering but also portable enough for a picnic when packed in an insulated bag or an ice chest with a frozen gel pack.
Cook With us!
Join us each third Tuesday of the month and cook along with New Orleans Magazine and our featured chef on Instagram.
@neworleansmagazine
1 1 pound of peeled and deveined shrimp may be used. Chop them if large
2 Make the salad up to one day before and store it in the refrigerator
3 We used Martin’s potato hot dog rolls and the result was amazing
4 Pair this with a fruity rosé, a light-bodied white wine, or a semi-sweet Champagne for a dynamic combination
Miss River’s Louisiana Crawfish Roll
Courtesy of Chef Alon Shaya, Miss River
Makes four Sandwiches
1/2 cup tablespoons Duke’s mayonnaise
2 teaspoons prepared horseradish
2 teaspoons Creole mustard
4 teaspoon freshly squeezed lemon juice
1/2-1 teaspoon lemon zest
1/2 teaspoon kosher salt
1/2 teaspoon Cajun seasoning
4 dashes Tabasco
1 pound peeled Louisiana crawfish tails
4 good-quality, top-cut hot dog buns, like Martin’s
4 tablespoons unsalted butter
1 teaspoons minced fresh chives or very thinly sliced scallions
1. Combine the mayonnaise, horseradish, mustard, lemon juice and zest, salt, Cajun or Creole seasoning, and Tabasco until smooth.
2. Add the crawfish tails and stir to coat.
3. Melt the butter in a sauté pan over medium heat. Add the buns and toast until golden on both sides, 1 to 2 minutes per side.
4. Fill the buns with the crawfish salad.
5. Scatter fresh chives or scallions atop the salad before serving.
BY ELIZABETH
Clouds in My Coffee
A dreamy take on the espresso martini
Costera’s general manager, Steve Groom, heard Carly Simon’s “You’re So Vain” and wondered what “clouds in my coffee” would look like. “The first interaction with a cocktail is when you see it,” he said. The drink is inspired by the ubiquitous Espresso Martini and the Spanish Carajillo. While working in Chicago, Steve met some bartenders from New Orleans and decided to move here if the Cubs ever won the World Series. When they won in 2016, Steve thought, “I guess that’s all the sign I need.” Steve helped open Costera, creating their popular gin and tonic. After Hurricane Ida he left for new opportunities, believing he would not return. “I ate and drank my way through Spain,” he said. On his travels he found constant cocktail inspiration. “I kept thinking, ‘This would be so cool to do at the bar.’ I wrote down all these ideas, which came in handy when I did end up returning here.” Maybe that was a sign, too.
Podcast
Listen to Elizabeth’s podcast “Drink & Learn;” visit elizabeth-pearce.com
Clouds In My Coffee
1 1/4 ounces Planteray 5-year aged rum (or your favorite aged or spiced rum)
1/2 ounce simple syrup (we use a Demerara sugar syrup)
Garnish: Dreamy Coconut Whip
Combine ingredients in a shaker or tumbler and shake with ice to chill, strain into a short rocks glass. Add fresh ice — preferably one large cube. Top with Dreamy Coconut Whip.
Dreamy Coconut Whip 3 parts fresh heavy cream
1 part Casa D’Aristi Kalani Coconut Liqueur
1/2 part simple syrup
Make a small amount for a few cocktails or use a hand/stand mixer to make a larger batch for a group. Consistency should be slightly less whipped than soft peaks, where you can still pour the cream, but the aeration will allow it to sit atop the drink like fluffy clouds. Can be made the day before.
Licor 43 is delicious over ice, in coffee or over ice cream. It can also substitute for some of the base of another cocktail as a modifier in an Old Fashioned or a Harvey Wallbanger ( if you’re old enough to know what that is!).
D’Aristi
can replace some of the simple syrup or the rum in a classic
or
Steve encourages home bartenders to invest in large ice cube trays. Less surface area means it melts slower, which means it dilutes your drink slower. Also, if you’re focused on quality products in every other element of your drink and technique, then why not pay the same attention to your ice? And if you are making it for company, you want to make it special.
PEARCE / PHOTO BY EUGENIA UHL
Casa
Kalani Coconut Liqueur
daiquiri, mojito
pina colada.
Gulf Coast Springtime Happenings
As the sun shines brighter, there’s springtime fun around every corner of the Gulf South!
Mobile CVB
As the weather warms and blooms abound, the seasons are calling you to experience Mobile, Alabama’s vibrant, lush outdoor spaces. Known as the Azalea City for good reason, Mobile’s parks and gardens are overflowing with radiant blossoms that draw visitors and locals alike. Discover Bellingrath Gardens and Home, where 65 acres of exotic plants and flowers offer budding beauty every day of the year. From April 17 to June 15, the Gardens are proud to host the inaugural Gulf Coast Chinese Lantern Festival, an iridescent nighttime extravaganza of luscious, luminous dreamscapes brought to dazzling life. Witness 41 towering, handcrafted light sculptures glow with vibrant colors, lighting the landscape with interactive artistry and imagination. Bring the whole family for a journey through a living, glowing display that weaves a story of the plants, animals, and fantastical creatures through modern innovation and ancient tradition. There’s always something new to enjoy and explore in Mobile. Learn more at mobile.org
Vacation Artfully Pensacola
Forget what you think you know about Pensacola, Florida. Beyond the pristine white sand, the glittering blue waves, and beachside bliss is an entire world of art, culture, community, and fun. With Mardi Gras in the rearview and the Springtime sunshine glistening in the near future, Pensacola is open for business, offering something more than worldclass attractions and relaxation, something enlightening, enriching, and engrossing. In short, Pensacola is ready to show you something you’ll never forget.
This Spring, join Pensacola’s own professional theater company, PenArts, for its 2025 season, featuring original theatrical works, including “They Promised Her The Moon” by Laurel Ollstein. The Pensacola Symphony Orchestra is one year away from celebrating its one-hundredth season and is set to feature an exciting series of concerts in March, including a presentation of Strauss & Schubert featuring guest artist and Pensacola native Titus Underwood, Principal Oboist of the Nashville Symphony Orchestra. And Gallery Night in Pensacola is always worth the trip, with over 70 art vendors setting up shop downtown across six blocks along Palafox St. every third Friday of each month.
To learn more, visit vacationartfully.com.
Briquette
A historic gem tucked cozily among the historic warehouse district, Briquette offers the finest in modern tastes and design. Featuring a signature open kitchen and an 18-foot seafood display, enjoy watching fresh fish being prepared before your eyes on red-hot briquettes while sampling an extensive wine list and beautifully crafted cocktails. Come by for our Lenten menu or make us a delicious stop during French Quarter Fest or Jazz Fest. Make your reservations today! Open every day from 5 pm – 10 pm with Happy Hour from 5 pm – 6 pm.
New Orleans Creole Cookery
New Orleans Creole Cookery prides itself on offering the finest in Cajun and Creole cuisine in a stylish and innovative fashion that excites audiences and ignites appetites. With Carnival Season rapidly
Vacation Artfully Pensacola
approaching, NOCC is your hub for families and friends to sit down for the finest in comfort dining. Located in the French Quarter, close to the river and near Canal Street, join NOCC for French Quarter Fest and Jazz Fest for an authentic New Orleans experience that can’t be beat. Make your reservation to secure your table today! Open 11 am to 10 pm daily.
Scene by Rhys
Scene By Rhys Fine Art presents the wide-ranging work of Emilie Rhys, a third-generation artist whose unique style belies any clean categorization. The daughter of renowned New Orleans artist Noel Rockmore, Emilie’s own work was reinvigorated upon moving back to New Orleans in 2011, kickstarting a whirlwind of work that has dazzled audiences and buyers alike. The city’s music and those who perform it are her muse as she depicts musicians and venues with her special sense of lyrical realism and emotional truth.
This year, Scene By Rhys is participating in “Fridays on Royal”, where galleries and shops along Royal Street in the French Quarter will be open late, from 5 pm to 8 pm every “First Friday” of each month. Emilie, other artists, and gallerists invite the public to stop by to meet the artists, view and purchase art, and enjoy a little wine & conversation.
Learn more about Emilie’s life and work at scenebyrhys.com.
Travel Central
Embark on a stunning river cruise in November 2025, sailing seamlessly through five enchanting countries: Hungary, Slovakia, Austria, Germany, and the Netherlands. Starting in Budapest, delve into architectural grandeur before experiencing Bratislava’s charming blend of past and present. Vienna welcomes you with imperial grace, followed by Dürnstein’s quaint appeal and the scenic beauty of the Wachau Valley.
Journey onward to explore Melk’s notable abbey and uncover the medieval wonders of Passau and Regensburg. Immerse yourself in the Franconian spirit in Roth and Bamberg, and in Volkach, wander amidst picturesque vineyards. Marvel at Würzburg’s baroque elegance and Miltenberg’s halftimbered charm, leading you through the legendary Rhine Gorge to Rüdesheim’s enticing taverns. Cologne, with its majestic cathedral, paves the way to Amsterdam’s vibrant canals.
This river cruise offers a rich tapestry of landscapes, cultures, and histories, where each port becomes a beloved memory ready to be explored.
Learn more at travelcentralvacations.com
Pirate Day: Old Town Bay St. Louis, MS
Catch the 10th annual Pirate Day in the Bay, a weekend celebration in Old Town Bay St. Louis, MS, set for May 16th-17th. Hosted by the Mystic Krewe of the Seahorse, the event begins Friday where pirates will gather for a whimsical skit followed by adult pirates enjoying a light-hearted pirate invasion, pub crawl, and treasure hunt throughout the local eateries and establishments. Saturday is family-friendly with a children’s walking parade, play zone, pirate costume contest for all ages, craft vendors, pirate invasion golf cart parade, live music, and fireworks finale at 9 pm. Most activities are free. Pirate Day in the Bay was awarded by Travel Lemming’s #27 on “150 Best Things to Do
This Summer” for 2023, Mississippi Magazine Best of MS Travel 2022 for “Best Spring Festival”, Mississippi Magazine Best of Travel 2021 “M-List” winner, and Southeast Tourism Society 2021 “Top 20 Event”. See full event schedule at mkotsh.co .
Pal’s Lounge and Martine’s Lounge
A New Orleans nightlife staple celebrated by locals for its welcoming atmosphere and late-night vibes, Pal’s Lounge has been voted favorite Mid-City neighborhood bar for too many years to count. The home of the Gingerita, a vodka concoction with a special ginger elixir from California, Pal’s Lounge has the universal comfort of a neighborhood hangout with a unique sense of Southern charm. Open from 3 pm to 3 am every day, Pal’s hosts different pop-up food every night of the week for dinner alongside a cozy outdoor patio and a jukebox playing deep cuts late into the night. The best spot for good food, good drinks, and great times, Pal’s Lounge invites neighbors and visitors alike to come over, have a Gingerita, and join in the fun.
Dovetail
Dovetail Bar is a craft cocktail and coffee venue located in the Lobby of the Schaeffer Hotel, a boutique hotel on the periphery of the French Quarter. The historic building, constructed in 1923, was originally built as a furniture store and workshop for Alsatian furniture purveyor J.P. Schaeffer. The building’s heavy timber structural system is represented throughout the design of Dovetail Bar, featuring cypress beams and columns, reclaimed heart-pine flooring and the subtle narrative of wood joinery details often used in furniture making. The technical conversation continues with interlocking cocktail and coffee concepts, plus the craftsmanship of a professional bar/barista team. Dovetail Bar’s mission is to foster a balance between ambition and approachability. Our menu is both casual and complex, while the service standards always remain high.
Dovetail Bar showcases the true spirit of New Orleans in multiple facets: history, design, hospitality, and creative coffee & cocktails. Discover your new favorite locale for early mornings or late nights at dovetail-bar.com.
Ruston/Lincoln
The 2025 Louisiana Peach Festival is almost here for its 75th year! Come down to Ruston, Louisiana, on June 7 for a fun-filled day of sweet treats and beats in the Southern heat. Featuring 85+ food and art vendors, 12+ hours of live music, free kids activities, and Ruston peaches, of course, the Louisiana Peach Festival is overflowing with activities, entertainment, and real good food.
Recently celebrated as the 2025 Festival of the Year by the Louisiana Travel Association, you won’t find a finer way to spend your Summer than at the 2025 Louisiana Peach Festival. Make the drive up North Louisiana way for a jam-packed day bursting to bits with exciting events that are sweet as can be.
Visit the 2025 Louisiana Peach Festival on June 7 and learn more at lapeachfest.com.•
Louisiana Peach Festival
New Orleans Creole Cookery
Senior Living Care
When you want your loved ones cared for by the best, these New Orleans Senior Living Care facilities are here to offer the expertise, amenities, and community they deserve.
Liberty/The Carrolton
The Carrollton is more than an Assisted Living and Memory Care Community. Their philosophy promotes independence while offering a supportive environment with as much or as little help as residents may need. Additionally, families have the assurance that their loved one receives exceptional care, and social opportunities, and can participate in life-enrichment and wellness activities – just a few of the many benefits of calling The Carrollton “home”.
The community features studio and one-bedroom apartments, restaurant-style dining with chef-inspired menus, a variety of amenity spaces, and The Carrollton Collection, which includes a selection of art from local artists that celebrates the history and culture of New Orleans.
The Carrollton is a masterpiece in Independent Living, Assisted Living, and Memory Care, providing residents with a vibrant life and their loved ones with peace of mind. Schedule a visit today to experience all that The Carrollton has to offer.
Visit TheCarrollton.com to learn more.
Jacob Schoen & Son Funeral Home
The team at Jacob Schoen & Son try to offer you a home—a comforting and inviting place to gather in remembrance and celebration of lives lived well. Their experienced staff is committed to this vision and passionate about making your time with them as memorable and uplifting as possible. Compassion and consideration for New Orleans area families has been the guiding principle for the Schoen family and its many dedicated employees since 1874. Attentive personal concern and direct Schoen family involvement was a hallmark then and still is today. Bringing decades of experience caring for families of all cultural backgrounds and diverse walks of life, the Jacob Schoen & Son team pledges to treat you and your loved ones just like family, and we guarantee to offer services that meet all of your specifications while exceeding all of your expectations.
To learn more, please visit schoenfh.com.
Lambeth House
In the heart of Uptown, with stunning views of the Mississippi River,
is Lambeth House. Catering to adults 62 and older, this not-for-profit Life Plan Community offers independent, maintenance-free living with the security of knowing that onsite assisted living and 24-hour nursing care are available if its ever needed. For over twenty-five years, this distinguished retirement community has been an integral part of the local fabric, fostering an environment that nurtures the mind, body, and spirit.
The allure of Lambeth House lies in its array of amenities. From an indoor saltwater pool and a cutting-edge fitness center to an art studio, meditation room, and interfaith chapel, the community provides a truly holistic experience. Social activities, off-site outings, and lifelong learning opportunities ensure a dynamic and engaging lifestyle.
Currently, Lambeth House is embarking upon an expansion project featuring exquisite independent living residences, complete with spacious sunlit floorplans with breathtaking views. Anticipated for completion by August 2025, this expansion marks another chapter in Lambeth House’s commitment to providing a fulfilling retirement experience.
Learn more at lambethhouse.com.
Blue Cross and Blue Shield of Louisiana
Blue Cross and Blue Shield of Louisiana (Louisiana Blue) is devoted to its mission to improve the health and lives of Louisianians. It’s important to stay on top of your health needs, especially if you’re over 65 or have a long-term condition like diabetes, heart disease, or high blood pressure. Everyone should have at least one checkup each year. People with certain health conditions may need more frequent checkups.
Your annual wellness visit is a great opportunity to: talk with your provider about your overall well-being, ask any health-related questions you have, check your numbers for key health indicators like blood pressure, blood sugar and cholesterol, get prescriptions for any medication you need, and schedule any screenings or vaccines you should have based on your age and health history.
If it’s been more than a year since you’ve had a wellness visit with your healthcare provider, schedule one soon.
Learn more at lablue.com. •
LOUISIANA COASTAL COOKING
Watch every Saturday at 9am & Sunday at 11am beginning on April 5th
The new 13-part series takes viewers on a road trip that celebrates the bounty of Southeast Louisiana and raises awareness about coastal restoration through the lens of food. Featured in the series are culinary professionals from
Pêche, GW Fins, Drago’s, Carmo, Spahr’s, Restaurant R’evolution, Dickie Brennan’s Bourbon House and Pascal’s Manale. Also included are dishes prepared by cook-off winners, community advocates and talented home cooks.
Newest National Cooking Series Chronicles the Foodways of the Vanishing Gulf Coast
WYES’
Saturdays at 9am & Sundays at 11am
WWL Radio news anchor and traffic reporter Courtney P is the narrator of the series.
LOUISIANA COASTAL COOKING is a one-of-a-kind culinary project from WYES-TV that explores the foodways of the Louisiana Gulf Coast. The series presents sustainable fare from chefs and home cooks who share recipes that capture the unique flavor of the Mississippi River Delta.
Louisiana’s rich ecological environment supports many animal species, including waterfowl, migratory birds, reptiles, plus abundant commercial and recreational fisheries. As sea levels rise and ocean swallows shore, the impact of storm surge and flooding are most dangerous for the communities in these low-lying areas.
The series shares how culinary professionals work to bolster fishermen whose livelihoods are being threatened by multiple challenges and how talented home cooks are equally involved in the coastal restoration mission by sharing their traditions as cook-off contestants, outdoorsmen and community advocates.
Thirty dishes made with ingredients found in the coastal habitats of the state are included in the series—Creole White Beans and Shrimp, Burrata and Crab Stuffed Ravioli, Smoked Catfish Dip, Game Bird Poppers, Tuna Sliders, Louisiana Satsuma and Rosemary Olive Oil Cake, Crawfish Bisque and Chargrilled Oysters—just to name a few.
Producer/director for the series is Terri Landry. Executive Producer is Jim Moriarty.
Thank you to our generous major funders: Distributed nationally by American Public Television (APT).
The Melvin S. Cohen Foundation, Inc.
Smoked Catfish Dip
Chef Ryan Gaudet of Spahr’s Seafood Des Allemands, Louisiana
Ingredients
2 lbs Smoked Catfish
1/2 lb Cream Cheese
1.5 cups Mayonnaise
1 tsp Worcestershire Sauce
3 tsp Hot sauce
1 tbs Seafood Magic
1 tbs Blackening Seasoning
2 tsp Minced Garlic 1/2 cup Celery
Directions
For best results, use catfish that has been skinned and gutted (collarbone). Fillets will work but the meat may shrink and dry out more.
Use approx. 5lbs raw fish to yield 2lbs of usable meat. To smoke catfish, set smoker to 250, rub catfish with preferred seasoning-smoke for 45mins-1 hour, let cool.
1. Remove all meat from smoked fish.
2. Soften cream cheese to room temperature.
3. Whip cream cheese until smooth and soft.
4. Whip in the Worcestershire, hot sauce, seasoning, celery and garlic.
5. Fold in the mayonnaise and catfish meat.
Thursday, May 8 / 7-10pm
WYES, 916 Navarre Avenue, New Orleans
Theme-Inspired or Cocktail Attire
Live entertainment by Parish County Line
Entertainment Sponsor Erin and JP Hymel Tickets and Sponsorships wyes.org/events
Thank you to our co-chairs and presenting sponsor representatives: Back row (l-r): Conor and Dreda Lutkewitte, Noel and Maria Johnson, and Vincent Giardina of the Oscar J. Tolmas Charitable Trust; On her horse Benny: Lisa Romano of the Oscar J. Tolmas Charitable Trust Front Row: Allie and Duncan Brown
Eileen and Joey Devall First Horizon Hancock Whitney
Reservations on sale now.
Seats sell out fast. Grab yours today at wyes.org/events.
Dinner prices include tax and gratuity.
All dinners begin at 6:30pm.
Community Coffee will be provided at each dinner.
THANKS TO OUR SPONSORS
MANDEVILLE
WEDNESDAY, APRIL 30
$95
CHEF SAUL ALCAZAR
APPETIZER
TOSTONES
Salty and Savory Plantains with Cafetomas Sauce
Tselepos Moschofilero
FIRST COURSE
JIBARITO ESPECIAL
Twist on the Classic Puerto Rican Dish, Plantain Slices
Topped with a Steak Filet & Cafetomas Sauce
Zambartas Shiraz-Lefkada
SECOND COURCE
AREPAS DE LA CASA
U’NICO
Colombian-Inspired Dish
Arepa (Gluten-Free White Corn) Stuffed with Mozzarella Cheese, Slow-Braised Shredded Chicken in Cafetomas Sauce
Dark Chocolate, Toasted Hazelnut, Zabaione Grassotti Marmirra Amaro
WEDNESDAY, JULY 16
$105
CHEFS WATARU SAEKI, DANA HONN & CHRISTINA HONN
FIRST COURSE NIKKEI CEVICHE
Gulf fish, Ginger, Tamari, Leche de Tigre, Red Pnion, Aji Amarillo, Aji Limon, Gulf Shrimp Chicharron
Poema Cava Brut - Spain
SECOND COURSE
BUKKAKE UDON
Chilled Udon Noodles in a Tamari Aii Broth with Ginger, Scallions & Other Seasonal Toppings
Portal da Calçada Rose - Portugal
THIRD COURSE
CHOICE OF CHASHU PORK OR GULF FISH MISONI
Heritage Pork Belly and Shoulder Braised in Soy Sauce and Mirin, Served with Rice or the Day’s Local Catch Simmered in a Ginger Miso Sauce Served with Rice & Roasted Baby Turnips
Montebuena Rioja – Spain
FOURTH COURSE
COCONUT MATCHA
ICE CREAM Served with Sesame Brittle
Saturday, April 5 | 10am-Noon |
For families with children ages 1-8
Learn more at: wyes.org/events
WYES has partnered with Collette Travel, a family-owned company. When you book the below trip, a portion of the cost benefits WYES. Thank you!
November 6 — November 13, 2025 • 8 Days • 9 Meals
Call: 1-800-581-8942
Refer to booking #: #1335467
Booking deadline: May 7, 2025
Starting at $3,000pp
Included in Price: Round Trip Air from Louis Armstrong New Orleans International Airport
HIGHLIGHTS INCLUDE: Dublin, Blarney Castle, Dingle Peninsula, Farm Visit, Cliffs of Moher, Whiskey Distillery and Castle Stay Join Us for a FREE TravelWed.,Presentation April 16th, Noon at WYES
THANK YOU TO OUR GENEROUS SPONSORS:
Mr. & Mrs. Andrew B. Wisdom
Brennan's | Poydras Home | Adler's | Fidelity Bank | Gautreau's Restaurant
Bellwether Technology | Erica & James Reiss | Gallo Mechanical
Arthur J. Gallagher Risk Management Services
Chaffe McCall | Standard Mortgage | Home Care Solutions
Jonathan McCall | Galatoire's Foundation | Dawn Services
TLC Linen Services | Mr. & Mrs. Michael Bright White
DVD $19.95 wyes.org/shop
PROGRAMMING HIGHLIGHTS
Watch all WYES programs on WYES-TV and stream on wyes.org/live and on the free WYES and PBS Apps
AMERICAN
MASTERS “LIZA: A Truly Terrific Absolutely True Story”
Tuesday, April 1 at 8pm
Take an intimate look into the life of Liza Minnelli, best known for her Oscar-winning role in Cabaret. Following in the footsteps of her mother Judy Garland, Minnelli used her boundless raw talent to build her own legacy in showbiz. Photo Credit: Atlas Media Corp
INDEPENDENT LENS “We Want the Funk!”
Tuesday, April 8 at 8pm
Emmy® Award-winning filmmaker Stanley Nelson traces funk music’s African and gospel roots, from James Brown to ParliamentFunkadelic and beyond. At the heart of the film are: George Clinton of Parliament-Funkadelic; Fred Wesley of The J.B.'s; Robert 'Kool' Bell from Kool & The Gang; Marcus Miller (pictured); Nona Hendryx of Labelle; Kirk Franklin; David Byrne of the Talking Heads; Prince Paul, DJ and Producer for De La Soul; along with additional perspectives from Questlove and Thomas DeFrantz. New Orleans' funk legends The Meters are mentioned and among those interviewed is Melissa Weber, curator of the Tulane University Hogan Archive of New Orleans Music. Photo Credit: Firelight Films
iHEART RADIO LIVE WITH EARTH, WIND & FIRE
Tuesday, April 8 at 10pm
Join the legendary Grammy Award-winning band for an unforgettable night of music and celebration. Performances include “Shining Star,” “September,” “Boogie Wonderland,” “Let’s Groove,” “Serpentine Fire” and more. Pictured: Ralph Johnson, Philip Bailey and Verdine White Photo Credit: Jabari Jacobs
INDEPENDENT LENS “Free for All: The Public Library”
Tuesday, April 29 at 9pm
The film tells the story of the quiet revolutionaries who created a civic institution where everything is free, and the doors are open to all. Director and New Orleans native Dawn Logsdon travels the United States, discovering historic and modern-day figures, especially women, who contributed to the library’s integral position within democracy. The film chronicles the evolution of the nation’s public libraries, tracing the battles over who can enter, what belongs there, and who makes these decisions, while exploring how public commons are defined and defended.
1 TUESDAY
6pm PBS NEWS HOUR
7pm
FINDING YOUR ROOTS WITH HENRY LOUIS GATES, JR. “Moving on Up”
10pm
NEW ORLEANS IN THE 50’s Program highlights include the early days of local television including “Popeye and Pals” and “Morgus the Magnificent,” plus the career of New Orleans Mayor Chep Morrison, shopping on Canal Street and more.
11pm
HIGHLIGHT
8pm
AMERICAN MASTERS “LIZA: A Truly Terrific Absolutely True Story” Take an intimate look into the life of Liza Minnelli, the iconic actress best known for her Oscar-winning performance in Cabaret. Following in the footsteps of her mother, the legendary Judy Garland, Minnelli used her boundless raw talent to overcome hardship and build her own legacy, with support from mentors like Kay Thompson, Fred Ebb, Charles Aznavour, Halston and Bob Fosse. Photo Credit: Courtesy Atlas Media Corp
10pm
SHOWSTOPPERS: GREAT WOMEN OF TV VARIETY
11pm AMANPOUR AND COMPANY
2 WEDNESDAY
6pm PBS NEWS HOUR
7pm
NATURE “Katavi: Africa’s Fallen Paradise” ‘Sanctuary’ (Pt. 1/3) Katavi National Park is typically a lush paradise for wildlife in Tanzania. However, the upcoming dry season looms more threatening than ever before. Meet the hippo, crocodile and lion families who must navigate this change of seasons.
8pm NOVA “When Whales Could Walk”
9pm
THE FUTURE OF NATURE
“Grasslands” (Pt. 2/4) Glimpse into Earth’s grasslands, where the biggest animal numbers are found, and see how animal life helps to drawdown carbon.
AMANPOUR AND COMPANY
3 THURSDAY
NEW TO WYES
8pm
FATHER BROWN “The Hammer of God” (Pt. 1/10) Set in the early 1950s, the local priest Father Brown of St. Mary’s Catholic Church in the fictional Cotswold village Kembleford often finds himself solving the town’s biggest crimes. Assisted by the parish secretary and his own wit and sharp intellect, Father Brown works his way through a series of mishaps and intriguing clues to piece together the truth at every turn. Repeats Sundays at 6pm.
9pm
MISS FISHER’S MURDER MYSTERIES “Ruddy Gore” (Pt. 6/13)
10pm
THE PARIS MURDERS, SEASON 2 “Predators” (Pt. 7/12) In French with English subtitles.
11pm AMANPOUR AND COMPANY
4 FRIDAY
6pm
PBS NEWS HOUR
7pm
INFORMED SOURCES
7:30pm
LOUISIANA: THE STATE WE’RE IN 8pm
WASHINGTON WEEK WITH THE ATLANTIC
8:30pm
FIRING LINE WITH MARGARET HOOVER
9pm
AUSTIN CITY LIMITS CELEBRATES 50 YEARS includes musical performances, salutes to Willie Nelson and Stevie Ray Vaughan, as well as behind-the-scenes interviews and vintage clips. Jared and Genevieve Padalecki host. Photo Credit: Scott Newton
11pm STEPPIN’ OUT
11:30pm AMANPOUR AND COMPANY
5 SATURDAY
6pm
THE LAWRENCE WELK SHOW “Songs of the Sun, Moon and Stars”
FINDING YOUR ROOTS WITH HENRY LOUIS GATES, JR. “Moving on Up” maps the roots of actor Sheryl Lee Ralph and historian Lonnie Bunch.
9pm
THE VIETNAM WAR “Riding the Tiger” (Pt. 2/10)
10:30pm LIFE OF A MUSICIAN “Kristy Cox”
11pm
AUSTIN CITY LIMITS “Wynonna”
WEEKDAYS ON
7:30am CARL THE COLLECTOR
The 2D animated series is geared towards children ages 4-8. Viewers can follow the everyday adventures of Carl, a warm-hearted autistic raccoon who enjoys collecting things and loves his friends and family in Fuzzytown. Carl pays extraordinarily close attention to detail and comes up with unique ideas that others might not consider. Photo Credit: Copyright Fuzzytown Productions, LLC
5am ARTHUR
5:30am ODD SQUAD
6am WILD KRATTS
6:30am ALMA’S WAY
7am LYLA IN THE LOOP
7:30am CARL THE COLLECTOR
8am
DANIEL TIGER’S NEIGHBORHOOD
8:30am ROSIE’S RULES
9am SESAME STREET
9:30am WORK IT OUT WOMBATS!
6 SUNDAY
7pm
CALL THE MIDWIFE, SEASON 14 (Pt. 2/8) Trixie cares for a single mother recently discharged from a psychiatric hospital.
8pm
MASTERPIECE “Wolf Hall: The Mirror and the Light” ‘Defiance’ (Pt. 3/6) Rebels in the North demand Cromwell’s head and a return to the old Catholic ways. With King Henry VIII beginning to contemplate his chief adviser’s failings, Cromwell withdraws from court and receives unexpected news from across the sea.
9pm
MARIE ANTOINETTE, SEASON 2 “Treacherous Legacy” (Pt. 3/8) The people of Paris openly protest against Marie Antoinette as she protects her unborn child.
10pm
VELVET “Pairs” (Pt. 7/16) In Spanish with English subtitles.
MEMORIES looks at some of the owners, trainers and jockeys that have contributed to the track’s rich history.
10pm RETURN OF THE TRUMPETERS
11pm AMANPOUR AND COMPANY
8 TUESDAY 6pm PBS NEWS HOUR
7pm
FINDING YOUR ROOTS WITH HENRY LOUIS GATES, JR. “Finding My Roots” Cutting-edge DNA detective work solves longstanding family mysteries for actor Laurence Fishburne and scholar Henry Louis Gates, Jr.—in a unique and emotional episode where Gates finds himself as a guest on his own show for the first time.
HIGHLIGHT
8pm
INDEPENDENT LENS “We Want the Funk” Some of the best funk artists in history—like James Brown, George Clinton, Labelle and Afrofunk star Fela Kuti—are featured in this musical voyage showing funk’s early roots to the explosion of ‘70s urban funk and beyond. *Local free screening details at wyes.org/events. Pictured: Musician and lead of Parliament-Funkadelic, George Clinton. Photo Credit: Firelight Films
HIGHLIGHT
10pm
iHEART RADIO LIVE WITH EARTH, WIND & FIRE Join the legendary Grammy Award-winning band for an unforgettable night of music and celebration. Performances include “Shining Star,” “September,” “Boogie Wonderland,” “Let’s Groove,” “Serpentine Fire” and more. Photo Credit: Jabari Jacobs
11:30pm AMANPOUR AND COMPANY
9 WEDNESDAY
6pm PBS NEWS HOUR
7pm
NATURE “Katavi: Africa’s Fallen Paradise” ‘Purgatory’ (Pt. 2/3) The natural order of life seems to have fallen apart as hippos fight to the death, a rogue lion wreaks devastation on a cub family, and fire and ash sweep across the parched land
8pm
NOVA “Revolutionary War Weapons” How did a ragtag army defeat the most powerful army in the world to win American independence? Discover the key military technologies that helped propel the colonies to victory, from the Brown Bess musket to the world’s first military submarine.
9pm THE FUTURE OF NATURE “Forests” (Pt. 3/4) Understand the carbon drawdown superpower of forests, and why restoring and protecting them is critical.
10pm FRENCH QUARTER THAT WAS 11pm
10
8pm
FATHER BROWN “The Flying Stars” (Pt. 2/10)
9pm MISS FISHER’S MURDER MYSTERIES “Murder in Montparnasse” (Pt. 7/13)
10pm THE PARIS MURDERS, SEASON 2
“Between Two” (Pt. 8/12) In French with English subtitles.
11pm AMANPOUR AND
7pm INFORMED SOURCES
7:30pm
LOUISIANA: THE STATE WE’RE IN
8pm
WASHINGTON WEEK WITH THE ATLANTIC
8:30pm FIRING LINE WITH MARGARET HOOVER
9pm
GREAT PERFORMANCES “Now Hear This, Season 6” ‘Chopin’s Polish Heart’ (Pt. 1/4) Follow Scott Yoo and pianist Jan Lisiecki as they explore Chopin’s life, his Polish roots, and his journey to Paris taking a closer look at the composer’s musical evolution and his deep connection to his homeland while living in France. Photo Credit: Arcos Film + Music LLC
10pm
GREAT PERFORMANCES “The Magic of Nureyev” Experience Rudolf Nureyev’s legendary production of “Swan Lake” co-starring Margot Fonteyn.
11pm
STEPPIN’ OUT
11:30pm
AMANPOUR AND COMPANY
12 SATURDAY
6pm
THE LAWRENCE WELK SHOW “Springtime in the Rockies”
FINDING YOUR ROOTS WITH HENRY LOUIS GATES, JR. “Finding My Roots”
9pm
THE VIETNAM WAR “The River Styx” (Pt. 3/10)
11pm
AUSTIN CITY LIMITS “Juanes”
13 SUNDAY
7pm
CALL THE MIDWIFE, SEASON 14 (Pt. 3/8) Rosalind delivers a baby with a suspicious spinal lesion and Dr. Turner suspects spina bifida. Meanwhile, during her district rounds, Joyce is about to visit a difficult patient when a sudden gas explosion ensues chaos and leaves many injured.
8pm
MASTERPIECE “Wolf Hall: The Mirror and the Light” ‘Jenneke’ (Pt. 4/6)
The birth of a prince comes at a terrible price and Cromwell must help the King remarry. With European politics in disarray, Cromwell sees a chance to form a new alliance.
9pm
MARIE ANTOINETTE, SEASON 2 “The Pursuit of Happiness” (Pt. 4/8) The Queen overhauls her image, and she and the King find happiness when they experience a taste of “ordinary” life.
10pm VELVET “The Day After” (Pt. 8/16) In Spanish with English subtitles.
11:30pm BRITISH ANTIQUES ROADSHOW
14 MONDAY
6pm PBS NEWS HOUR
7pm
ANTIQUES ROADSHOW “Maryland Zoo” (Hour 1/3)
8pm
ANTIQUES ROADSHOW “Birmingham” (Hour 3/3)
9pm
NEW ORLEANS AND THE MISSISSIPPI RIVER explores the unique relationship that exists between New Orleans and the body of water on which it was founded.
10pm
6pm
THE CORRIDORS OF POWER After the Soviet Union’s collapse, America became the world’s sole superpower. But at what cost? Rare archives and in-depth testimony offer insights into
SATURDAYS ON
9am
LOUISIANA COASTAL COOKING
The new cooking series explores the foodways of the Louisiana Gulf Coast through a 13-part road trip to restaurants, small communities and remote places to showcase the regional cuisine of the state’s bayous and waterways. Pictured: Nikkei Style Ceviche with Fried Shrimp by Chef Dana Honn and Chef Wataru Saeki
5am MISTER ROGERS’ NEIGHBORHOOD
5:30am ARTHUR
6am WILD KRATTS
6:30am ALMA’S WAY
7am J. SCHWANKE’S LIFE IN BLOOM
7:30am WOODSMITH SHOP
8am THIS OLD HOUSE
8:30am ASK THIS OLD HOUSE
9am LOUISIANA COASTAL COOKING
9:30am KEVIN BELTON’S COOKIN’ LOUISIANA
10am THE DOOKY CHASE KITCHEN: LEAH’S LEGACY
the “what” and “why” behind the White House’s key decision-makers.
Pictured: President Obama in brief with Generals Photo Credit: Barak Obama Presidential Library
15 TUESDAY
6pm
PBS NEWS HOUR
7pm
FINDING YOUR ROOTS WITH HENRY LOUIS GATES, JR. “Anchormen/ Chosen”
9pm
DEFYING THE NAZIS: THE SHARPS’ WAR
10pm
JEWISH NEW ORLEANS
11pm
AMANPOUR AND COMPANY
17 THURSDAY
6pm
PBS NEWS HOUR
HIGHLIGHT
10:30am CHEF PAUL PRUDHOMME'S ALWAYS COOKING
11am LIDIA’S KITCHEN
11:30am AMERICA’S TEST KITCHEN FROM COOK’S ILLUSTRATED NOON COOK’S COUNTRY
12:30pm CHRISTOPHER KIMBALL'S MILK STREET TELEVISION
1pm GREAT CHEFS
1:30pm AMERICA THE BOUNTIFUL
2pm LIFE OF LOI: MEDITERRANEAN SECRETS
2:30pm HOMEMADE LIVE 3pm VARIOUS PROGRAMMING
4pm NOVA
10:30pm
THE CURE FOR HATE Is the story of Tony McAleer, a former skinhead and Holocaust denier, who went on to become a founding member of the anti-hate activist group Life After Hate. Profoundly aware and deeply ashamed of the lineage of hate he’d once promoted—this his personal journey of atonement.
11:30pm AMANPOUR AND COMPANY
16 WEDNESDAY
6pm
PBS NEWS HOUR
7pm
NATURE “Katavi: Africa’s Fallen Paradise” ‘Salvation’ (Pt. 3/3) After a drought, the rains finally come. But can Katavi sustain the flooding?
8pm
NOVA “Secrets of the Forest” Can forests help cool the planet? Follow scientists as they try to untangle complex networks of trees, fungi and creatures large and small – all in a quest to tackle the twin threats of climate change and species extinction.
9pm THE FUTURE OF NATURE “Humans” (Pt. 4/4) Discover how humans can become a force for good throughout the natural world.
7pm
STEPPIN’ OUT Host and producer Peggy Scott Laborde welcomes regular guests Poppy Tooker, Alan Smason, plus new roundtable visitors every week to discuss New Orleans restaurants, arts and entertainment. All episodes are archived on WYES’ YouTube channel. Pictured: Peggy Scott Laborde talks with one of the founding members of the Meters, guitarist Leo Nocentelli, and his band.
7:30pm BRITISH ANTIQUES ROADSHOW
8pm FATHER BROWN “The Wrong Shape” (Pt. 3/10)
9pm MISS FISHER’S MURDER MYSTERIES “Away with the Fairies” (Pt. 8/13)
10pm
THE PARIS MURDERS, SEASON 2 “In My Daughter's Name” (Pt. 9/12) In French with English subtitles. 11pm AMANPOUR AND COMPANY
18 FRIDAY 6pm PBS NEWS HOUR 7pm INFORMED SOURCES
7:30pm LOUISIANA: THE STATE WE’RE IN 8pm WASHINGTON WEEK WITH THE ATLANTIC
8:30pm FIRING LINE WITH MARGARET HOOVER
9pm
GREAT PERFORMANCES “Now Hear This, Season 6” ‘Boccherini: Night Music’ (Pt. 2/4) Explore Boccherini’s love for Madrid through a musical night tour of the city with Scott Yoo.
10pm
GREAT PERFORMANCES “The Magic of Spirituals”
11pm STEPPIN’ OUT
11:30pm AMANPOUR AND COMPANY
19 SATURDAY
6pm THE LAWRENCE WELK SHOW “Easter”
7pm ANTIQUES ROADSHOW “Maryland Zoo” (Hour 1/3)
8pm
FINDING YOUR ROOTS WITH HENRY LOUIS GATES, JR. “Anchormen”
9pm THE VIETNAM WAR “Resolve” (Pt. 4/10)
11pm
AUSTIN CITY LIMITS “Brandi Carlile”
20 SUNDAY
7pm CALL THE MIDWIFE, SEASON 14 (Pt. 4/8) The sisters welcome a new postulant, Sister Catherine, to Nonnatus House.
8pm
MASTERPIECE “Wolf Hall: The Mirror and the Light” ‘Mirror’ (Pt. 5/6) Cromwell brings Anne of Cleves to England to be Henry’s new wife and secure an alliance with Germany.
Pictured: Mark Rylance (Thomas Cromwell) and Damian Lewis (King
“Enemies Assemble” (Pt. 5/8) When Marie Antoinette is implicated in the diamond necklace theft, she is determined to prove her innocence and punish those responsible.
10pm
VELVET “Alberto’s Choice” (Pt. 9/16) In Spanish with English subtitles.
11:30pm BRITISH ANTIQUES ROADSHOW
21 MONDAY
6pm
PBS NEWS HOUR
7pm
ANTIQUES ROADSHOW “Maryland Zoo” (Hour 2/3)
8pm
ANTIQUES ROADSHOW “Santa Clara” (Hour 1/3)
9pm
DEACON JOHN’S JUMP BLUES features performances from a 2002 concert filmed at the Orpheum Theater with music greats Deacon John Moore, Allen Toussaint, Dr. John, the Zion Harmonizers, Henry Butler, Teedy Boutte, Amadee Castenell and Davell Crawford. Produced by Cyril E. Vetter and Gabrielle D. Vetter.
10pm
WATER FOR LIFE follows Indigenous activists in Latin America as they face death threats and murder to save their precious water resources.
11:30pm AMANPOUR AND COMPANY
7pm
FINDING YOUR ROOTS WITH HENRY LOUIS GATES, JR. “Out of the Past”
8pm
SIMON SCHAMA: THE HOLOCAUST, 80 YEARS ON In the year marking the 80th anniversary of the liberation of the last concentration camps, renowned historian Sir Simon Schama confronts the history of the Holocaust as not just a Nazi obsession, but as a European-wide crime. The film features an extraordinary interview with 98-year-old survivor Marian Turski, as well as the voices of younger generations determined to ensure the Holocaust is never forgotten.
CHANGING PLANET “River Restoration” In its second year, CHANGING PLANET revisits six of our planet’s most vulnerable ecosystems and catches up with the truly inspiring people introduced in the first season. New faces in the series will help deepen the understanding of habitats and introduce new potential solutions to combat the effects of the climate crisis.
10pm SATCHMO IN NEW ORLEANS
11pm AMANPOUR AND COMPANY
24 THURSDAY
6pm
PBS NEWS HOUR
22 TUESDAY
6pm
PBS NEWS HOUR
7pm
STEPPIN’ OUT
SUNDAYS ON
11am
LOUISIANA COASTAL COOKING
Each episode in the new cooking series celebrates the bounty of Southeast Louisiana and raises awareness about coastal restoration through the lens of food. Restaurants include Pêche, GW Fins, Drago’s, Carmo, Spahr’s, Restaurant R’evolution, Dickie Brennan’s Bourbon House, Pascal’s Manale and more. Pictured: Chef John Folse of Restaurant R’evolution
5am MISTER ROGERS’ NEIGHBORHOOD
5:30am ARTHUR
6am WILD KRATTS
6:30am ALMA’S WAY
7am
LYLA IN THE LOOP
7:30am CARL THE COLLECTOR
8am WASHINGTON WEEK WITH THE ATLANTIC
8:30am LOUISIANA: THE STATE WE’RE IN 9am FIRING LINE WITH MARGARET HOOVER
7:30pm BRITISH ANTIQUES ROADSHOW
8pm
FATHER BROWN “The Man in the Tree” (Pt. 4/10)
9pm
MISS FISHER’S MURDER MYSTERIES “Queen of the Flowers” (Pt. 9/13)
10pm
THE PARIS MURDERS “Until the End of the Night” (Pt. 10/12) In French with English subtitles.
11pm AMANPOUR AND COMPANY
25 FRIDAY
6pm PBS NEWS HOUR
9:30am INFORMED SOURCES
10am VARIOUS PROGRAMMING
11am LOUISIANA COASTAL COOKING
11:30am THE DOOKY CHASE KITCHEN: LEAH’S LEGACY
NOON ANTIQUES ROADSHOW
1pm RICK STEVES’ EUROPE
1:30pm SAMANTHA BROWN'S PLACES TO LOVE
7pm
INFORMED SOURCES WYES’ longest running series, now in its 41st year, continues to share the top news stories in our area. Marcia Kavanaugh is host. Errol Laborde is producer and panelist.
7:30pm
LOUISIANA: THE STATE WE’RE IN 8pm
WASHINGTON WEEK WITH THE ATLANTIC
8:30pm
FIRING LINE WITH MARGARET HOOVER
9pm
GREAT PERFORMANCES “Now Hear This, Season 6” ‘Rachmaninoff Reborn’ (Pt. 3/4) Discover Rachmaninoff’s reinvention as an American artist after losing everything in Russia.
10pm
INTERNATIONAL JAZZ DAY FROM MOROCCO Celebrate International Jazz Day with host Jeremy Irons in a concert featuring Herbie Hancock, Dee Dee Bridgewater and more.
11pm STEPPIN’ OUT
11:30pm AMANPOUR AND COMPANY
26 SATURDAY
3pm
SATCHMO IN NEW ORLEANS tribute to the legendary New Orleans jazzman.
4pm
PETE! The1980 documentary shares an intimate portrait of the New Orleans music legend Pete Fountain, who was known worldwide for his musical talents and as an ambassador for his hometown.
5pm NEW ORLEANS JAZZ FUNERALS: FROM THE INSIDE
6pm THE LAWRENCE WELK SHOW “Musical History Makers”
7pm RHYTHM KITCHEN
7:30pm
IRMA: MY LIFE IN MUSIC Interviews and performance footage from Michael Murphy Productions and the New Orleans Jazz and Heritage Foundation Archive chronicle the life story of the Soul Queen of New Orleans, Irma Thomas. Produced in 2021 by WYES, Michael Murphy Productions and the New Orleans Jazz and Heritage Foundation.
9pm
GOING BACK TO NEW ORLEANS: THE DEACON JOHN FILM features performances and interviews with Deacon John, Allen Toussaint, Dr. John, Irma Thomas and the Zion Harmonizers as well as interviews with Dave Bartholomew, Cosimo Matassa, Wardell Quezergue and many others. Written and produced by Cyril E. Vetter and Gabrielle D. Vetter.
10:30pm
LOVE LETTERS: SAMANTHA FISH LIVE IN NEW ORLEANS Narrated by Gwen Thompkins, this program features concert performances and interviews with Samantha Fish, the New Orleansbased guitarist and singer.
11pm
AUSTIN CITY LIMITS “Tanya Tucker/ Brittany Spencer”
27 SUNDAY
7pm
CALL THE MIDWIFE, SEASON 14 (Pt. 5/8)
On her rounds, Sister Julienne visits a pregnant woman living in an abandoned warehouse with visible bruises who refuses an examination. Meanwhile, the Nonnatus team cares for a man confined to an iron lung after being paralyzed by polio.
8pm
MASTERPIECE “Wolf Hall: The Mirror and the Light” ‘Light’ (Pt. 6/6) Fortune’s wheel turns as Cromwell finally finds himself in Henry’s crosshairs.
9pm
MARIE ANTOINETTE, SEASON 2
“Hated, Humbled, Mortified” (Pt. 6/8)
When Rohan and Jeanne are brought to public trial, events spiral beyond Marie Antoinette and Louis’s control. In defending her reputation, Marie Antoinette unwittingly destroys it and delivers a fatal blow to Louis’s political authority.
10pm
VELVET “The Big Day” (Pt. 10/16) In Spanish with English subtitles.
11:30pm BRITISH ANTIQUES ROADSHOW
28 MONDAY
6pm
PBS NEWS HOUR
7pm
ANTIQUES ROADSHOW “Maryland Zoo” (Hour 3/3)
8pm ANTIQUES ROADSHOW “Santa Clara” (Hour 2/3)
9pm
RHYTHM KITCHEN explores the fusion of food and music through the senses of chefs and musicians. Pictured: New Orleans chef Christopher Lynch and musician, producer and music educator Delfeayo Marsalis
9:30pm
LOVE LETTERS: SAMANTHA FISH LIVE IN NEW ORLEANS
10pm POV “The Taste of Mango”
11:30pm AMANPOUR AND COMPANY
29 TUESDAY
6pm PBS NEWS HOUR
7pm
FINDING YOUR ROOTS WITH HENRY LOUIS GATES, JR. “Forever Young”
8pm
PATI JINICH EXPLORES PANAMERICANA
“Alaska Wild Harvest” Join chef Pati Jinich on a journey inspired by the PanAmerican Highway to celebrate the many cultures of the Americas and how they enrich each other. Follow her as she travels from the top of Alaska through Alberta.
HIGHLIGHT
9pm
INDEPENDENT LENS “Free for All: The Public Library” tells the story of the quiet revolutionaries who made a simple idea happen. From the pioneering women behind the “Free Library Movement” to today’s librarians who service the public despite working in a contentious age of closures and book bans, meet those who created a civic institution where everything is free and the doors are open to all. The film is director by New Orleans native Dawn Logsdon (pictured) who also produced, directed and edited FAUBOURG TREMÉ: THE UNTOLD STORY OF BLACK NEW ORLEANS.
10:30pm THE 89TH ANNUAL ANISFIELD-WOLF BOOK AWARD Pulitzer Prize Winner, United States Poet Laureate and bestselling author Natasha Trethewey hosts the documentary that looks at the only national juried prize recognizing literature that has made important contributions to our understanding of racism and human diversity.
11pm AMANPOUR AND COMPANY
30 WEDNESDAY
6pm PBS NEWS HOUR
7pm NATURE “Niagara Falls”
8pm
NOVA “Critical Condition: Health in Black America”
10pm
BEAUSOLEIL: LIVE FROM THE NEW ORLEANS JAZZ & HERITAGE FESTIVAL
11pm AMANPOUR AND COMPANY
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Insincerely Yours
BY MIKE SCOTT/ ART BY BONNIE WONG
Dear Rome,
I found myself thinking of you recently in the context of that age-old saying “when in Rome, do as the Romans do.”
It seems straightforward but it is in fact difficult to say for certain if that advice is good or bad, given how staggeringly conditional it is.
After all, which Romans, exactly, are we talking about?
Should we do as Pope Francis does? Sophia Loren? Or are we talking about Caligula or that Mussolini fellow?
It reminds me of another saying: The devil is in the details.
Here in the city that Bienville built, we have a saying of our own that seems clear on face value but which is similarly unclear for some to navigate: “If you love New Orleans, it will love you back.”
New Orleans Saints legend Drew Brees popularized that particular pearl. Crucially, he also lives by it, through his unofficial role as civic ambassador, through his philanthropic pursuits, through his pickleball investments.
Clearly, he understands that merely saying you love a place is one thing. Backing it up with action and – more importantly – sincerity is another altogether.
Now, we in New Orleans are admittedly easily flattered. Our desire for universal adulation borders at
What’s in a Name?
Neaux fooling
times on needy. But we are not desperate. Sadly, not everybody has quite as firm a grasp on the concept as does St. Drew.
To wit: A story earlier this year in The Times-Picayune reported that Louisiana DEQ Secretary Aurelia Skipwith Giacometto – an Indianapolis native who relocated to Baton Rouge all of a year earlier – changed the spelling of her last name, dropping the final “o” and replacing it with “eaux,” a la Boudreaux, Thibodeaux, et al.
I know what you are thinking: “Eaux neaux she didn’t.”
Indeed, she did.
“I am all in,” she told a reporter at the time. “I love Louisiana!”
What Giacometto fails to understand is that pandering is not love. Also that Louisianians are not stupid.
to do with Giacometto’s politics. That’s a whole other kettle of crappie, and, thus, a topic for another day.
Neither does it have anything to do with her status as a newcomer. New Orleans has shown time and again its willingness to adopt outsiders as its own. Just ask Hoda Kotb, Steve Gleason, John Goodman, Jennifer Coolidge and Emeril Lagasse.
But there is a key thing to remember here: Nobody on that list simply declared themselves locals. That is an earned thing, and it is up to the city’s denizens to collectively award it.
One might ask: What about former LSU quarterback Joe Burrow? In his final on-field appearance at Tiger Stadium, he famously wore a jersey with his name “Burreaux.” Is that not the same?
dreamed of this reception from the people of Louisiana to an Ohio kid.”
See what he did there? He paid tribute with sincerity and affection while at the same time acknowledging his own roots outside the state.
That attitude – and the national title he brought to Death Valley – so endeared him to fans that “Burreaux” jerseys are even today not uncommon among the purpleand-gold faithful.
He loves Louisiana, and he demonstrated it with earnestness. That’s all it takes.
Similarly, when the Philadelphia Eagles’ team plane landed in town ahead of the Super Bowl last February, a pilot waved a “Geaux Birds” flag from the cockpit window. Nobody complained.
That’s because, again, it was a temporary display acknowledging local culture while also showing Philly pride. Well played.
Maybe Giacometto will one day earn the affections of locals to the point we will all be wearing Giacometteaux jerseys or waving “Geaux Giacommetaux” flags. Until that time arrives, someone with a little more understanding of local culture appears to have explained things to her; the DEQ website appears to have since been scrubbed of that patronizing spelling.
Ask Mike
Have a question or a thought to share about New Orleans etiquette or tradition? I’d love to hear it. Email it to mike@ myneworleans.com
We may be famously forgiving when it comes to our politicians, but even we draw the line at being patronized to.
To be clear, any objections to her purely performative display of cultural appropriation have nothing
No, actually. He wore it only for pre-game warmups – not during regulation – as a one-time gesture of gratitude.
“This place means so much to me,” he explained later. “Everyone has been so great. I never could have
One day, some good might come of the whole Giacometteaux affair. Ideally, it will become a learning moment for others tempted to follow her lead.
In that case, they should remember a new saying: When in doubt, just say “neaux.”
