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.
Bring It On I promised my editor that I'd do a series about whether it's possible to eat healthy in New Orleans. Between drippy, mayonaisey bites of a Parkway Tavern Roast Beef Po Boy, I garbled out, "I eat healthy...healthy quantities of everything. Okay, I know, yea, eating healthy is easy, if you don't eat at all." Haha. All sarcasm (most sarcasm) aside, I've been giving this "healthy eating" thing some thought and think I might be wrong. It is possible to eat healthy in this magnificent food-driven city, but it's not easy; one industry friend of mine deep into reading "The Thin Commandments," going to daily exercise "boot camp" and doing nightly sessions with a Wii Fit. Good girl. I walk two miles, four or more times a week, but as for dining, I see it as my duty to find the great restaurants and dishes and let you know about them. In anticipation of my up-coming quest for eating healthy in New Orleans, here's a taste of my last supper(s). (More)
"Book Bytes"
"Cin Cin"
THE BOOK: Under Pressure: Cooking Sous Vide
THE COOK: Thomas Keller (with intro by Harold McGee)
THE BYTE: Sous vide, the currently popular cooking technique that involves submerging vacuum-sealed food for hours or days, in precise water temperatures to enhance flavor, texture and doneness, is explored by one of the world's most admired and respected chefs, Thomas Keller (French Laundry and Per Se restaurants). Keller's take on this more refined version of boil-in-bag cookery is an exciting reveal of the innovative...
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On a hot tip, I tried a "Puerto Rican Mimosa" - a blend of Minute-Maid Limeade and Champagne. Obviously this is not the drink for which you should haul out the fabulously expensive, small-bubbled wine. Grab a bottle of not-too-pricey Champagne, even a sparkling wine (though not too sweet), combine it with one small can of limeade, mix, pour and sip (or guzzle - I'm so delicate). Easy and delicious, a great weekend brunch cocktail option. Why is this cocktail called a "Puerto Rican Mimosa?" The gal who told me about the drink, got the recipe from her boyfriend and he's from...you know. (More "Cin Cin")
Lorin Gaudin
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.
