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ORJohn Folse lends a hand to NOWFE -- and gets one in return
by By Brett Anderson, Restaurant Writer, The Times-Picayune
Friday May 16, 2008, 5:00 AM
In its 17-year existence, the New Orleans Wine & Food Experience has cast a wide net over the local culinary community. This year, 75 local chefs will tie on aprons for the cause, lending their skills to an array of wine dinners, seminars and tasting events.
Considering how many chefs have been involved in NOWFE, it's no surprise at all that John Folse has been among them. The chef, educator, author, food manufacturer, cheesemaker and television personality is in the business of casting a wide net -- in fact, a book on seafood is in the works.
Continue reading "John Folse lends a hand to NOWFE -- and gets one in return" »
Post a comment | View commentsRuth's Chris opening to kick off with block party tonight
by Monique Roche
Friday May 16, 2008, 11:30 AM
Fulton St., New Orleans' newest retail, entertainment and dining district, will celebrate the opening of Ruth's Chris Steak House by hosting "Fulton St. Welcomes Ruth's Chris Steak House," a block party benefiting the Louisiana Hospitality Foundation.
The event will feature food from each of the restaurants on Fulton St. including Ruth's Chris, Gordon Biersch, Grand Isle and Ernst Cafe. Entertainment will be provided by Rockin' Dopsie and The Top Cats.
The Louisiana Hospitality Foundation is a non-profit organization made up of New Orleans hospitality industry leaders whose mission is to improve the community and provide support for the education, health and social welfare of New Orleans-area children.
Continue reading "Ruth's Chris opening to kick off with block party tonight" »Abita Pub Crawl & Whole Foods Tasting Beer Weekend!
by Vasu Tummala / NOLA Blogger
Thursday May 15, 2008, 10:11 PM
Abita kicks off this weekend with another one of their Pub Crawls, this time in honor of Abita Wheat - the current seasonal beer. The Wheat is definitely the most quaffable of Abita's brews, so the Wheat pub crawl is always my favorite, you can just pound through a dozen of them without even realizing you've been drinking at 4 bars for the last 6 hours.
As if that wasn't good enough, the Whole Foods on Veterans is having their Summer Beer Tasting this weekend! Throughout the store there will be beer and food pairings, live music, give-aways, but most importantly FREE BEER!! Check it out on Saturday from Noon to 3pm
Check out the Abita Wheat Pub Crawl bar list after the jump...
Continue reading "Abita Pub Crawl & Whole Foods Tasting Beer Weekend!" »The New Orleans Wine & Food Experience: A schedule of events, plus 5 winery dinner picks
by By Brett Anderson, Restaurant Writer, The Times-Picayune
Thursday May 15, 2008, 4:56 PM
What: A festival for wine and food lovers featuring more than 175 wineries at dinners, tastings and auctions.
Continue reading "The New Orleans Wine & Food Experience: A schedule of events, plus 5 winery dinner picks" »Punch and Judy (cocktail)
by The Times-Picayune
Thursday May 15, 2008, 10:23 AM
Charlotte Voisey created the "Punch and Judy" and won the 2008 Cocktail Competition when her drink wowed the judges who select the official cocktail of Tales of the Cocktail.
Voisey's cocktail will be served throughout Tales of the Cocktail, July 16-20, and will be featured in the summer issue of Culinary Concierge Magazine.
Marie Miller's Italian meat balls
by The Times-Picayune
Thursday May 15, 2008, 5:06 AM
Marie Miller, who reads the supermarket ads on WRBH and comments on them, said she got this meatball recipe from The Times-Picayune "many moons ago, and the newspaper is covered with spills and brown with age, but it is my favorite. As I said on the show, I make up a lot of the meatballs and freeze them, and when I'm short on time and can't make the gravy, I get a jar of marinara sauce (Sal & Judy's or similar) and just add the meatballs to the sauce."
Lorin Gaudin's crawfish etouffee
by The Times-Picayune
Thursday May 15, 2008, 5:05 AM
Radio personality Lorin Gaudin said she combined recipes from family members and favorite chefs to come up with her version of this Louisiana classic, which she served on the air recently to her guest as they discussed the taste difference in local and imported crawfish.
Continue reading "Lorin Gaudin's crawfish etouffee" »Radio food talk, once a tasty on-air snack, is now a main course on your New Orleans dial
by Dave Walker, TV Columnist, The Times-Picayune
Thursday May 15, 2008, 5:05 AM
Discussions about restaurants and recipes comprise 62 percent of all local conversations -- a statistic I just made up, but close enough -- so it's no surprise that food chatter is booming on local radio.
The venerable voice of Tom Fitzmorris has been doing it -- and doing it and doing it -- for almost two decades, but suddenly it's got company.
What follows are profiles of some of the cuisine-casters who've lately made radio channel surfing such an appetizing endeavor.
Continue reading "Radio food talk, once a tasty on-air snack, is now a main course on your New Orleans dial" »Tom Fitzmorris' pepper-crusted pork loin with sweet heat sauce
by The Times-Picayune
Thursday May 15, 2008, 5:04 AM
Longtime local radio host Tom Fitzmorris says he always will associate this dish with Hurricane Katrina. He made it the weekend before the storm hit, and again while his family was evacuated in Atlanta.
The sweetness of the sauce balances an otherwise over-the-top degree of pepper heat. Use pork tenderloin or, for the grill, pork rib loin.
Radio recipes
by The Times-Picayune
Thursday May 15, 2008, 5:03 AM
Tom Fitzmorris says he always will associate this dish with Hurricane Katrina. He made it the weekend before the storm hit, and again while his family was evacuated in Atlanta.
The sweetness of the sauce balances an otherwise over-the-top degree of pepper heat. Use pork tenderloin or, for the grill, pork rib loin.
Continue reading "Radio recipes" »
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