New Orleans Culinary History Tours takes the food lover through the French Quarter and into select historic restaurants. Come see and hear about the nation's only true regional
cuisine on the city's only culinary history tour. |
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Something To Chew On
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Forkfuls
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 Go Bowling
"Soup is good food." A great ad slogan from Campbell's, lyrics from a Dead Kennedy's song, and a true statement. There is nothing more soothing during the chill of winter or the heat of summer, than a good bowl of soup. Sick with a cold, there's chicken soup; hung-over, slurp a bowl of menudo or Yaka Mein. Where there's an ailment there's a curative soup. When I was blue, my grandmother knew how to make me smile - I've spooned up more bowls of cold beet borscht (with a dollop of sour cream in the middle) than I'd care to consider. When a restaurant menu has an intriguing soup or two, I'm bowled over - stuffed artichoke soup anyone? What would dinner at our grand dame restaurants be without Turtle Soup, Gumbo or a seafood bisque? (More) |
Book Bytes
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"Cin Cin"
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 THE BOOK - Eat, Memory
THE COOK- Amanda Hesser pulls together the works of great writers
THE BYTE - A collection of 26 stories, memories and recollections of food experiences by NY Times Magazine writers - screenwriters, novelists, journalists, etc. - with accompanying recipes. The stories are interesting and offbeat at times, picking up on unusual elements of writing on food. Poet Billy Collins considers his relationship with a fish he once ate, while novelist Tom Perrotta discusses his long list of food aversions which almost landed him in an East German prison.
Make certain to add this book to the list of Holiday gifts for yourself and your favorite food fanatic. It's a good one and that list will lonly get longer, trust me.
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 One of New Orleans' most venerated bartenders, Chris McMillian of the newly named Bar UnCommon in the Pere Marquette Hotel, was shaking up some fabulous cocktails made with Cointreau Noir. Always one to feature the classics, Chris made Sidecars and another bygone cocktail, the Blue Train. Cointreau Noir neat, is robust with deep orange and orange peel flavors, showing a small amount of heat in the back. Ice dramatically alters the flavor profile of the liqueur, making it more airy, sweet and orange flower-like. The Blue Train is an interesting cocktail composed of gin, lemon juice, Cointreau Noir and Creme de Violette. The drink pours out periwinkle blue and is slightly floral with a strinking hint of tartness from the lemon, mellowed by the Noir and a bite from the gin. Very interesting.
(More "Cin Cin")
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Lorin Gaudin
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 Lorin Gaudin has passion for cooking, eating and writing 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 Food Editor of NewOrleans.com and appears weekly on "Steppin' Out," WYES-TV, Channel 12 and ABC26 mid-day show, covering New Orleans’ amazing restaurants, food and dining scene. Lorin is also a contributing editor to Culinary Concierge Magazine, sits on the Advisory Board of the Museum of the American Cocktail and is on the Board of The New Orleans Culinary and Cultural Preservation Society which produces the annual event, Tales of the Cocktail. For 9 years she was a daily contributor to www.emerils.com, and her work can be found in The New York Post. Typically a cocktail is in her hand when a po-boy isn't.
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The reveillon dinner was traditionally a lavish feast that Creole families would enjoy on Christmas Eve Night, after returning home from Midnight Mass. A century or so afterwards, restaurants decided to get in on the fun! Lucky for all of us, these days you can enjoy a reveillon dinner practically every night of the month of December, when New Orleans chefs prepare their finest fares all for a prix-fixe menu. A multi-course meal that won't use up all of your Christmas shopping budget? That could be the best Christmas gift of the year!
