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STRIP TEASE – A Little bit of Soul, Yeah, a Little bit of Soul – Claiborne Avenue, Louisiana Avenue to Martin Luther King Jr. Drive.
February 1, 2008  Now don’t start with me. Claiborne Avenue may not be the most beautiful, and yes, there are a lot of fast-food chain restaurants, ramshackle buildings, and emptiness, but tucked into some of the dodgy strip centers - old, new, and renovated - are simple, un-fussy restaurants serving comforting New Orleans soul food. Right now I need to be wrapped in a heart-warming culinary blanket. I suspect there’ll be days you’ll feel the need too and so I give you…
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STRIP TEASE
Lakeview’s Harrison Avenue is on the come-back trail
January 25, 2008
 One of the harder hit New Orleans neighborhoods that’s been pretty dang slow to recover is Lakeview. A trip winding through the streets of that ‘hood reveals a multitude of homes abandoned, in repair/disrepair, and lumpy-bumpy streets with potholes big enough to swallow a car – that is those that area residents haven’t lovingly (if a bit tongue-in-cheek) filled them in with oyster shells, topped by cleverly worded signs and some quirky stuffed animals. Meanwhile Lakeview restaurants both new and re-new, are making quite a presence and in addition, there is a bustling, very popular monthly market to check out. Happily I can report there are plenty of delicious reasons to check out the dining scene on Harrison Avenue…
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En Route
January 18, 2008
 I’d never given too much thought to dining on the parade route during Mardi Gras until a few years ago. For most people, Mardi Gras has always been tacit permission to eat a ton of fried chicken, corn dogs, funnel cakes, cotton candy, sausage on a stick – it’s a junk food feast. That was the case until a couple of years ago when a group of families in our neighborhood decided to coordinate our efforts, “organize” our eating with a printed schedule bearing nightly cooking assignments, pitch a big circus tent at the foot of our street, rent a port-o-potty (which was kept sealed with a combination lock that changed hourly), build a massive scaffolding for the kids to stand on, and we carted all this stuff back and forth from our homes to the parade route for every single parade, rain or shine. Think I’m kidding? One night we carted down a fire pit, logs and a big-screen television to watch football; and then there was Prime Rib Night, when we hauled a Cajun Microwave parade-side, cooked two enormous standing rib roasts, made Yorkshire pudding, gravy, and opened bottle after bottle of fine wine provided by the wine geek of group. But, the pinnacle of this madness was the gas-powered blender that was with us always for whizzing up frozen Margaritas crowned with fresh squeezed Satsuma juice and a swirl of Grand Marnier. As you can imagine, we were quite popular. This year we’re going grass roots…
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Lorin Gaudin
 Lorin Gaudin thinks, cooks, eats and writes about food, drink, culinary history, restaurants, dining and culture. She holds a Bachelor's degree in Theatre from Loyola University of New Orleans, and a culinary diploma from L'Ecole de Gastronomie Ritz-Escoffier in Paris. She is the host of her own weekend radio show, “All Over Food,” on The New 99.5FM – WRNO (www.thenew995fm.com), covering New Orleans’ amazing food, restaurants and dining scene and a contributing editor for Culinary Concierge Magazine’s New Orleans, Emerald Coast Florida and Dallas editions. Lorin appears weekly as a food and dining reporter on "Steppin' Out," WYES-TV, Channel 12, sits on the on the Advisory Board of the Museum of the American Cocktail and is Board Secretary for The New Orleans Society for the Preservation of Cocktails and Cuisine which produces the annual event, Tales of the Cocktail. She is a daily contributor to www.emerils.com, and her work can also be found in The New York Post.
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New Orleans, LA
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Temp:
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70°F
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Wind Chill:
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70°F
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Humidity:
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83%
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