 Olivia Stewart, President of Oxbow Rum Distillery. Photo courtesy of Oxbow Rum. BATON ROUGE (LA) – Oxbow Rum Distillery looks to redefine Louisiana Rum with new rum brands made from ingredients grown locally by fifth-generation cane farmers and sugar manufacturer. The family-owned distillery, formerly known as Three Roll Estate, is led by Olivia Stewart. Olivia grew up on her family’s sugarcane farm in Pointe Coupée Parish, where they’ve crushed sugarcane to make raw sugar since 1859. Today, they make exclusive rums with their own fresh-pressed cane juice and Grade A molasses, two incredibly rare and coveted ingredients. “The rum category has historically lacked transparency and regulation. Consumers often wonder what’s really in the bottle ,” said Stewart, President of Oxbow Rum Distillery. “We want to share our authentic rums with fans seeking a true sipping experience. With Louisiana’s rich history of growing sugarcane, we’d love for the state to become known as America’s rum destination.” Oxbow Rum Distillery will continue making selected products under its former name; however, the renamed distillery now also produces three types of Oxbow Rum.  Photo courtesy of Oxbow Rum. The Oxbow Small Batch White Rum is made from Grade A Molasses, with notes of tropical fruit and smokey finish.  Photo courtesy of Oxbow Rum. The Oxbow Barrel Aged Straight Rum matured in new American oak barrels for a minimum of two years. The barrel provides rich color and complex flavor comes from the oak alone, with a finish of plum, chocolate and vanilla.  Photo courtesy of Oxbow Rum. Oxbow Rhum Louisiane Cane Juice Agricole bottled only once each year during the fall sugarcane harvest. This special rum is the truest expression of the family farm’s terroir, with bright vegetal notes only experienced in Rhum Louisiane.  The New American Oak barrels give the rum their rich, dark color. Photo courtesy of Oxbow Rum. “These fine sipping rums embody the essence of Louisiana sugarcane. Unfiltered and distilled in small batches, Oxbow Rum has no sweeteners or additives,” explained Stewart. “You can experience the bright, smooth taste of local sugarcane in every sip.” The new distillery name comes from the ancient Mississippi River oxbow in Pointe Coupée Parish, where the fertile soil has grown the finest sugarcane for generations. The oxbow is now cut off from the river and is a lake known as False River. The distillery also produces a new small batch spiced rum by that name too. False River Spiced Rum is distilled from sugarcane grown on those old riverbanks, then blended with a proprietary spice recipe. Oxbow Rum Distillery produces award-winning rum from the finest Louisiana sugarcane. Since 1859, their family estate has raised sugarcane on the banks of an ancient Mississippi River oxbow in Pointe Coupée, Louisiana. This sharp bend in the river has made for fertile land and sweet sugarcane. Oxbow distills, ages and bottles rum made from fresh sugarcane juice and Grade A molasses milled from this sugarcane. Led by fifth-generation sugarcane grower and President Oliva Stewart, Oxbow Rum Distillery hopes to build awareness and respect for rum made in Louisiana. The newly minted Oxbow Rum Distillery is officially open in downtown Baton Rouge for tours and tastings from Thursday to Saturday, 12pm-8pm; and Sunday, 12pm-6pm. To learn more about Oxbow Rum Distillery visit them online.
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All month long, certain restaurants are offering "think pink" cocktail deals in honor of Breast Cancer Awareness Month. |
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Ralph's On The Park
In honor of Breast Cancer Awareness Month, Ralph's On The Park is raising a glass and raising funds to support our local Chapter of the American Cancer Society's @realmenwearpinknola campaign. Enjoy the "Pink Sparkler", as a mocktail or cocktail, all month long and sip & support, the American Cancer Society. Pink Sparkler - Pomegranate Simple Syrup, Lime Juice, Soda, Luxardo Cherry $6 [Add vodka and sparkling wine $12]
Story orginally posted on October 11, 2022.
New Orleans is the perfect place to celebrate Halloween, so its no surprise that restaurants across the city are having special events to celebrate the spooky holiday. From Krewe of Boo watch parties to spooky lunches made for dressing up, there is no limit to fun during Halloween Weekend here in New Orleans.
Tujague's
SATURDAY, OCTOBER 22: KREWE OF BOO PARADE WATCHING PARTY
6:PM-10:PM
On Saturday, October 22, Tujague’s to enjoy the Krewe of Boo Parade, New Orleans’ Official Halloween Parade in the French Quarter. Enjoy an open call-brand bar along with specialty cocktails, beer & wine and an extravagant buffet. Guests will have access to the private balcony, use of indoor seating and access to private bathrooms throughout the evening. Tickets are $150 per person inclusive of tax and gratuity. Tickets are available HERE or by calling the restaurant at 504-525-8676.
FRIDAY, OCTOBER 28: WITCHES LUNCHEON
11AM-2:30PM
Hocus pocus! Cast your spell at Tujague’s Witches Luncheon on Friday, October 28. Executive Chef Gus Martin has created a three-course menu for the occasion. Priced at $45 per person (excluding tax and gratuity), options include Chicken & Sausage Gumbo, BBQ Shrimp, Gulf Fish Almandine, Grilled Petite Filet Mignon and more. Cocktails will include Bottomless Mimosas ($18) and other spooky specialty cocktails. Put your best witch or Halloween costume on and fly over to Tujague’s where they’re sure to cast a spell. For reservations click HERE or by calling 504-525-8676.
SUNDAY, OCTOBER 23: DRAG BRUNCH- Poppy’s Pop-Up Drag Queen Bunch
Time: 11:30AM
Poppy and her fabulous entertainers will perform a show filled with singing and dancing while you enjoy a three-course brunch and bottomless mimosas for $70 per person plus tax and gratuity. The menu will feature Turtle Soup, a choice of Gulf Fish Almandine - haricot vert, toasted almonds, citrus beurre blanc or Duck Hash - poached eggs, sauce choron, and for dessert enjoy Creme Brulee. For reservations click HERE ;once on OpenTable please select “Experiences” to reserve or call 504-525-8676.
The Myrtles Plantation
No better place than The Myrtles Plantation to to spend Halloween. The most haunted house in America will be hosting a Boos, Brews & BBQ Event on Halloween Day, with special brews and bbq from Executive Chef Daniel Dreher of Restaurant 1796, the property's farm-to-table restaurant. There will be evening mystery tours, costume contest and scavenger hunt for the kids.
Now through Halloween, there is a virtual costume contest for everyone to enter. Visit the grounds and snap a photo in your costume, using the hashtag #MyrtlesHalloween, for a chance to win a free overnight stay at the bed & breakfast, including a chef's tasting with Restaurant 1796.
Now through Halloween, there is a virtual costume contest for everyone to enter. Visit the grounds and snap a photo in your costume, using the hashtag #MyrtlesHalloween, for a chance to win a free overnight stay at the bed & breakfast, including a chef's tasting with Restaurant 1796.
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The Virgin Hotel
The Warehouse District Hotel will have plenty of programming throughout Halloween weekend for guests and locals to enjoy. The festivities will kick off a week early with Krewe of Boo weekend and continue the following weekend through Halloween.
Krewe of Boo Weekend Happenings Include:
- Friday, October 21: Sorellas’ Boutique Hat Bar & Vintage Halloween Pop-up (3PM-7PM) – Sorellas’ Boutique will be popping up at the hotel’s first floor Funny Library Coffee Shop to host a build-your-own hat bar and vintage Halloween costume shop. From 3PM until 7PM, guests will be able to create personalized, show-stopping hats with a variety of accessories from ribbon, feathers, trim, buttons, and more, as well as shop for one-of-a-kind costumes.
- Saturday, October 22: Kendra Scott Pop-Up (11AM-1PM) – In celebration of Tulane Homecoming Weekend, fashion brand Kendra Scott will be hosting a pop- up at the Funny Library Coffee Shop for guests to shop and enjoy.
- Saturday, October 22: BOO Bash (2PM-6PM) – The hotel’s 13th floor pool and bar, The Pool Club, will host BOO Bash from 2PM until 6PM with palm and tarot card readings, caricaturists, costume contests, a live DJ entertainment and a cash bar. This event is free and open to the public.
Halloween Weekend Events Include:
- Friday, October 28: Brunch & BOOs (9AM-2PM) – Virgin Hotels New Orleans first floor restaurant, Commons Club, will host a Halloween Bottomless Brunch to kick off the holiday weekend. The brunch will feature free-flowing drinks and a DJ spinning everyone’s favorite Halloween tunes. Reservations are encouraged and can be made on OpenTable.
- Saturday, October 29: BOOlesque Brunch with Trixie Minx (10:30AM & 1PM) – Brunch festivities will continue on Saturday at Commons Club with Trixie Minx. The burlesque-style brunch will include a two-course menu priced at $45 per person (excluding tax and gratuity). There will be two seatings for the show, the first at 10:30AM and the second at 1PM. Reservations are encouraged and can be made on OpenTable.
- Saturday, October 29: BOO Bash (3PM-7PM) – The second installment of BOO Bash at The Pool Club will take place Saturday, October 29. From 3PM until 7PM, attendees will be able to enjoy palm and tarot card readings, caricaturists, costume contests, a live DJ entertainment and a cash bar. This event is free and open to the public.
Dickie Brennan Restaurant Group
Dickie Brennan's Steakhouse and Palace Cafe will both host a special Halloween lunch on October 28. For more information on the menu and to make a reservation, visit them on Facebook, or click the photos below.
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Eliza Restaurant
If you're in the Baton Rouge area, join Eliza Restaurant for their special Witches Lunch on October 28. Visit their website for more information, and to reserve your spot.
Taking precautions to protect your employees, customers and property is essential when you run a business. Here are some tips, specific to restaurants, to help prevent crime.
How to prevent a robbery
Examine your opening and closing processes.
BOX: Criminals look for two things when selecting a target: lots of cash and an easy get away.
Protocol for cash handling
Secure the back door
Front doors and windows
Alarm system
Video camera surveillance
Time-lock or Time-delay drop safe
For a complete robbery prevention program, contact the LRA SIF Loss Prevention Department at (504) 454-2277.
How to prevent a robbery
Examine your opening and closing processes.
- An individual should never open or close the business alone. Always schedule no less than two employees at opening or closing time. A best practice is for the first employee to enter and check for security-related issues. The second employee waits outside until the first employee give the all clear.
- Opening and closing times are most likely times a robbery will take place. The odds increase the more cash is on site.
- Lock the front door at closing.
BOX: Criminals look for two things when selecting a target: lots of cash and an easy get away.
Protocol for cash handling
- Keep cash in a restaurant to a minimum.
- Large bills should be kept in a time-controlled drop safe.
- Advertise outside that you keep a minimal amount of cash in the register and that you do not accept large bills.
- Don’t schedule your trips to the bank the same time each day. If you are being targeted, your habits are being watched. Change the times and routes to the bank.
- Don’t make your cash obvious. Use a messenger bag, a pizza box, etc.
Secure the back door
- The back door should never be left unlocked or propped open unless continuously guarded. (This includes loading/receiving areas.)
- Install a peephole in the back door to eliminate a blind exit.
- Do not take out trash or perform outside activities after dark. Consider creating a trash room that does not require employees to exit outside to discard refuse.
Front doors and windows
- Increase visibility inside and out. Keep front doors and windows clear of signs, shrubs and posters to allow good, two way visibility. Employees can see suspicious persons outside. Customers and police can see inside.
- Keep the outside of business well-lit at night, proper lighting can deter crime.
- Use height markers at entrances, and consider the use of chest-high video cameras.
- Landscaping on the premises should be maintained to allow for maximum visibility.
Alarm system
- Install a hold up/silent alarm with activation buttons strategically located in the restaurant, and consider the use of remote transmitters.
- Employees must be thoroughly trained in the use and circumstances under which the hold- up/silent alarm should be activated.
Video camera surveillance
- Place large monitors near cash registers, allowing customers to see it in use.
- Camera should be used to monitor loading/receiving areas, trash disposal area and exterior doors.
- Ensure that the surveillance systems are properly networked and recording continuously.
- Take preventive maintenance measures such as surge protectors and software upgrades.
Time-lock or Time-delay drop safe
- Signage Ideas: Safe cannot be immediately opened by manager or daily cash deposits can only be retrieved in the presence of an armored car security guard.
- Employees must not discuss sales volumes, cash handling policies, banking information, numbers of employees, as well as opening, closing, and back door procedures with non- employees.
- Employees must keep robbery prevention procedures secret.
For a complete robbery prevention program, contact the LRA SIF Loss Prevention Department at (504) 454-2277.
Ben's Friends Support Group Offers Safe Space for F&B Professionals Struggling With Sobriety
10/4/2022
**Since the posting of this story, Liam Doran is no longer with the New Orleans Culinary and Hospitality Institute. (11/17/2022)
Ben’s Friends is a national support group for the F&B professionals who struggle with consumption and addiction. Every Monday at 11 a.m., they hold meetings in New Orleans at the New Orleans Culinary & Hospitality Institute (NOCHI).
Steve Palmer and Mickey Bakst founded Ben’s Friends to their friend—Ben Murray took his own life in 2016 due to his addiction. All foodservice professionals who have found sobriety, or are seeking sobriety are encouraged to join the meetings each week.
Doran has always loved cooking and being in the kitchen, carrying that love with him throughout his 15-year career. A graduate of the Delgado Culinary & Hospitality Management program, Doran started as an apprentice through the American Culinary Federation (ACF) Apprenticeship program. After graduating, he worked at the former Metro Bistro in the Pelham Hotel, and then at Emeril’s as the pastry supervisor. Then, he embarked on his journey to Europe.
“After Emeril’s, I moved to Ireland and became sous-chef at the famous O’Connell’s in Ballsbridge Dublin, Ireland,” said Doran. “The following year I moved to France and found a job as a chef tournant at Hotel Cap D’Ail on the Riviera.”
Upon returning home to New Orleans, Doran went on at Martin’s Wine Cellar and met Chef Shawn Whalen, the Executive Chef at the time. Chef Whalen passed away in 2019 at the age of 43 due to his struggle with alcohol addiction.
“He was such a great guy,” said Doran. “Deeply funny, creative, and very intelligent. Everyone knew Shawn drank at work, no one ever called him out on it.”
Chef Whalen’s death awoke a feeling in Doran. He knew the New Orleans hospitality community needed a safe space addressing the issue of addiction. A special screening of the Anthony Bourdain documentary “Road Runner” exposed him to some groups already formed across the country, but, it was just last year when he came onto his position at NOCHI that Ben’s Friends fell on his radar.
Ben’s Friends is a national support group for the F&B professionals who struggle with consumption and addiction. Every Monday at 11 a.m., they hold meetings in New Orleans at the New Orleans Culinary & Hospitality Institute (NOCHI).
Steve Palmer and Mickey Bakst founded Ben’s Friends to their friend—Ben Murray took his own life in 2016 due to his addiction. All foodservice professionals who have found sobriety, or are seeking sobriety are encouraged to join the meetings each week.
Doran has always loved cooking and being in the kitchen, carrying that love with him throughout his 15-year career. A graduate of the Delgado Culinary & Hospitality Management program, Doran started as an apprentice through the American Culinary Federation (ACF) Apprenticeship program. After graduating, he worked at the former Metro Bistro in the Pelham Hotel, and then at Emeril’s as the pastry supervisor. Then, he embarked on his journey to Europe.
“After Emeril’s, I moved to Ireland and became sous-chef at the famous O’Connell’s in Ballsbridge Dublin, Ireland,” said Doran. “The following year I moved to France and found a job as a chef tournant at Hotel Cap D’Ail on the Riviera.”
Upon returning home to New Orleans, Doran went on at Martin’s Wine Cellar and met Chef Shawn Whalen, the Executive Chef at the time. Chef Whalen passed away in 2019 at the age of 43 due to his struggle with alcohol addiction.
“He was such a great guy,” said Doran. “Deeply funny, creative, and very intelligent. Everyone knew Shawn drank at work, no one ever called him out on it.”
Chef Whalen’s death awoke a feeling in Doran. He knew the New Orleans hospitality community needed a safe space addressing the issue of addiction. A special screening of the Anthony Bourdain documentary “Road Runner” exposed him to some groups already formed across the country, but, it was just last year when he came onto his position at NOCHI that Ben’s Friends fell on his radar.
“I let my administrative team know that I was in recovery and that it was important to me to address the cohort about my experiences,” Doran said. “I gathered several sober chefs and we talked to the class about the pitfalls and coping strategies of our industry. At that meeting, I learned about Ben’s Friends.”
Doran started engaging with the group online through Zoom and social media, and connected with co-founder Mickey Bakst. The two chatted about bringing the Ben’s Friends to New Orleans, and, as luck would have it, Bakst was already on his way to The Big Easy to host meetings during Tales of the Cocktail.
“For two days. I meet with him and a great group of sober liquor professionals/bartenders at Tales and the seeds of our new local meeting were planted,” Doran said.
The first meeting gathered 18 F&B professionals under one roof, and Doran says that is a major accomplishment. Along with Chef Frank Brigtsen of Brigtsen's Restaurant, and Chef Alex Harrell, the Executive Chef at The Commons Club inside the Virgin Hotel, Doran welcomes hospitality employees to join the meetings.
Throughout his career, he has faced challenges with many of his friends and co-workers. With the support of his family, children and friends, Doran has been sober 11 years. The Ben’s Friends meetings at NOCHI “provide a safe space for hospitality professionals to connect and form better coping strategies while moving away from self-destructive behaviors,” Doran said.
To learn more about Ben’s Friends, visit their website and find them on social media. Contact Chef Alex Harrell (taharrell10@gmail.com) for more information on the meetings.
Doran started engaging with the group online through Zoom and social media, and connected with co-founder Mickey Bakst. The two chatted about bringing the Ben’s Friends to New Orleans, and, as luck would have it, Bakst was already on his way to The Big Easy to host meetings during Tales of the Cocktail.
“For two days. I meet with him and a great group of sober liquor professionals/bartenders at Tales and the seeds of our new local meeting were planted,” Doran said.
The first meeting gathered 18 F&B professionals under one roof, and Doran says that is a major accomplishment. Along with Chef Frank Brigtsen of Brigtsen's Restaurant, and Chef Alex Harrell, the Executive Chef at The Commons Club inside the Virgin Hotel, Doran welcomes hospitality employees to join the meetings.
Throughout his career, he has faced challenges with many of his friends and co-workers. With the support of his family, children and friends, Doran has been sober 11 years. The Ben’s Friends meetings at NOCHI “provide a safe space for hospitality professionals to connect and form better coping strategies while moving away from self-destructive behaviors,” Doran said.
To learn more about Ben’s Friends, visit their website and find them on social media. Contact Chef Alex Harrell (taharrell10@gmail.com) for more information on the meetings.
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