Copeland's of New Orleans
Copeland’s of New Orleans is offering a ready-to-eat feast, with pre-ordering available now. Copeland’s famous Cajun fried turkey is at the center of the Thanksgiving Feast menu offerings.
“We know Louisiana families are all about spending time with loved ones,” said Al Copeland, Jr. “So, Copeland’s of New Orleans is proud to continue to offer our Thanksgiving Feast this November. Don’t get caught up preparing, cooking, and cleaning—let us prepare the feast to be served in your home, or even better, let us serve you at one of our restaurants.”
Copeland’s Thanksgiving Feast offerings are perfect for office celebrations, Friendsgiving, and family gatherings. Pick up pre-orders or enjoy the Pilgrim Platter on Thanksgiving Day in our dining room or to-go.
The Thanksgiving Feast Packages ($139), which feeds 6 - 8 people, includes 4 lbs. of Cajun fried turkey breast (or substitute for whole turkey (12-14lbs) plus extra quart of turkey gravy for $20 more), a quart of turkey gravy, one dozen buttermilk biscuits, a choice of two of the following sides: mashed sweet potatoes with pecan amaretto sauce, butter creamed potatoes, smothered ham and bacon green beans, Cajun corn maque choux, and cornbread dressing.
All the items on the Thanksgiving Feast Packages can be ordered individually, plus a selection of Copeland’s appetizers, soups, salads, entrees, signature sides, and desserts, including Copeland’s signature cheesecake with a variety of toppings, pumpkin bread pudding, pumpkin pecan cheesecake, and apple caramel cheesecake. Pre-order now for pickup November 9th - 30th. Orders require 48-hours advanced notice. All meals include reheat instructions.
On Thanksgiving Day and Thanksgiving Eve, our local Copeland’s Restaurants offer the Thanksgiving Day Pilgrim’s Platter, which includes all the Feast offerings. Adult platters ($19.99) and Children’s platters for ages 12 and under ($9.99), along with select Copeland’s menu items, are available for 10 am – 5 pm. Thanksgiving Feast Menu, Thanksgiving Feast Packages, and select a la carte Copeland’s catering items are also available with a 48-hour pre-order for pickup 7 am – 4:30 pm on Thanksgiving Day.
All Thanksgiving offerings may be pre-ordered online at www.copelandsfeast.com or by visiting any Copeland’s of New Orleans location.
Mister Mao, the tropical roadhouse restaurant from Chef/Owner Sophina Uong and husband/partner William “Wildcat” Greenwell, is inviting diners to an unforgettable Thanksgiving celebration sure to tantalize all the senses.
On Thursday, November 24, Mister Mao is offering a three-course menu filled with creative, “inauthentic” food. Inventive starter dishes include Satsuma Tuna Crudo, Golden State Bird, Manchurian Cauliflower, Blue Crab Chaat. Enticing entrée meals include vegan-friendly King Trumpet Mushroom – butternut baba ganoush, sunchoke toum, Brussels sprouts; Turkey Tikka Masala – smashed yams, turmeric creamed greens, coffee smothered chickpeas, cranberry-lime pickle, yogurt masala gravy; Berbere Beef Short Rib – Upper Iowa beef, fingerling potato, crushed lentils, Mitmita spiced jus; Korean Deviled Shrimp – gochujang, vampire garlic sprouts, Delta broken rice. Let’s not forget the happy endings – Devil’s Food – pomegranate, miso, chocolate, sesame honeycomb and Naughty Spice – Mexican candied pumpkin, canela cake, pepita, creole cream cheese.
Vegan and gluten free available and special Thanksgiving children’s menu will be on offer. Priced at $65 per person and $25 for kids’ menu (not including tax + gratuity) the ticketed dinner has seating’s available between 11AM-4:45PM. Also available is a small bar menu for walk-ins only along with Thanksgiving inspired cocktail specials.
Tickets must be purchased in advance on RESY. Mister Mao is located at 4501 Tchoupitoulas in New Orleans. Telephone: (504)345-2056. www.mistermaonola.com/thanksgiving
This Thanksgiving join Commons Club, the social epicenter of the Virgin Hotels New Orleans, for a memorable dining experience the entire family will enjoy.
Guests can delight in Executive Chef Alex Harrell’s three-course prix-fixe menu featuring an array of seasonal selections. Offerings include Local Gulf Fish; Traditional Turkey Dinner; Roasted Acorn Squash; Slow cooked Beef Short Rib and decadent desserts. Holiday themed libations will also be available.
Priced at $69 for adults and $39 for kids 12 and under (plus tax & gratuity), the holiday menu will be available on Thursday, November 24 from 11AM - 8PM. Reservations are strongly encouraged and can be made on OpenTable.
Guests can enjoy live entertainment from 11AM-2PM and 5PM-7PM. Commons Club is located inside Virgin Hotels New Orleans at 550 Baronne Street in the Warehouse District. www.virginhotels.com/new-orleans/
On Thanksgiving, guests can enjoy a family-style feast including Butternut Squash Soup with Brussels sprouts and pepita gremolata; Mojo Roasted Turkey Leg; Jerk Sweet Potatoes; Creamed Collard Greens; Sage Stuffing and Cranberry Sauce. End the meal on a sweet note with Pecan Pie, served with rum caramel and rum raisin ice cream.
Served family-style and priced at $85 per person plus tax and gratuity, the holiday menu will be available on Thursday, November 24 from 12PM-4PM. Reservations can be made HERE. Compère Lapin is located at 535 Tchoupitoulas, New Orleans. www.comperelapin.com/
On Thursday, November 24 guests are invited to experience a memorable Thanksgiving meal with a range of offerings at Jack Rose, the convivial restaurant in the Garden District.
Thoughtfully crafted by Chef/Owner Brian Landry, the three-course prix-fixe menu ($61–$70 depending on main course) will be offered from 11AM - 5PM.
First Course options include choice of Fried Oysters; Pork Belly; Lamb Bacon and Pappardelle; Warm Harbison Cheese; and Spiced Root Vegetable Latkes. Second Course offerings include Duck Gumbo; Pumpkin Bisque; Iceberg Wedge; and Kale Caesar. Entrees include Stuffed Roast Turkey with cornbread, butternut squash, greens and cranberry; Grouper Amandine with citrus brown butter, almonds and baby green beans; Spiced Lamb Shank with herbed couscous, root vegetables and apricot; Flounder En Papillote; Short Ribs Bourguignon with sauteed greens, wild mushrooms and caramelized onions; and vegan-friendly Fall Vegetable & Jackfruit Pot Pie. For dessert, guests can indulge in the famed Mile High Pie or opt for the Yummy Yam Bread Pudding; or Coklat.
Jack Rose restaurant is located at The Pontchartrain Hotel, 2031 St Charles Avenue in New Orleans’ Garden District. Reservations can be made HERE. Telephone: 504-323-1500; www.jackroserestaurant.com/thanksgiving-menu
Celebrate Thanksgiving in the Crescent City’s second oldest restaurant, Tujague’s, the birthplace of Brunch and the Grasshopper cocktail.
Priced at $58 per person (not including tax + gratuity), the festive four-course prix fixe menu will be available on Thursday, November 24 from 11AM to 9PM. Delectable dishes include Oyster Eggplant Soup; Roasted Beet Salad; a choice of Roasted Maple Leaf Duck Leg; Pan Seared Pork Tournedos; Gulf Fish Almandine; Grilled Petite Filet Mignon and Tujague’s Traditional Turkey Dinner- sliced oven roasted Turkey, oyster dressing, mashed potatoes, haricot vert, giblet gravy and cranberry sauce. Guests can enjoy a delightful Southern Sweet Potato Bread Pudding for dessert.
All reservations require credit card authorization. To make a reservation, call 504-525-8676.
Tujague’s is located at 429 Decatur Street in the French Quarter. Reservations can be made HERE www.tujaguesrestaurant.com/
Chefs Donald Link and Stephen Stryjewski and the award-winning culinary team of the Link Restaurant Group are offering a catering menu for a Thanksgiving holiday feast to be picked up and served at home: Cochon Butcher takes care of your classic holiday meats and sides, and La Boulangerie is baking the pies, cakes, cookies, and table bread.
“At Butcher, we are offering three choices for our Bell & Evans free-range turkeys,” said Stryjewksi. “Our smoked turkeys are already cooked and ready to serve at room temperature or can be reheated. The house-brined and ready-to-cook turkeys are a classic choice, and our delicious house-made boudin stuffed turkey, which is also ready to be cooked at home, is sure to be the star of any feast.”
Each Bell & Evans turkey is between 12 – 14 lbs. before cooking and feeds approximately 6 – 8 guests. In addition to turkeys, Butcher offers holiday ham, marinated bone-in rib roast, jambalaya stuffed whole chicken, smoked meats, charcuterie, and even whole hogs.
Along with the meaty treats, Butcher's catering menu also features all the classic Southern Thanksgiving items. Sides are offered in a small size, which feeds approximately 3 – 5 people, or a large size which provides three times as many servings.
Sides include shrimp & eggplant dressing, broccoli & rice casserole, mac & cheese, mashed potatoes, marinated Brussels sprouts, and smothered greens. Additional sides and fixings are coleslaw, potato salad, gravy, La Boulangerie's dinner rolls, cranberry satsuma sauce, chicken & sausage gumbo, and smoked sausage jambalaya. La Boulangerie's holiday pies, cakes, and desserts make for a grand finish. And the Boozy Butcher Eggnog is available by the gallon or half-gallon. The full Butcher catering menu is available online at cochonbutcher.com.
Thanksgiving menu items can be ordered online at cochonbutcher.com by Sunday, November 20 at 10:00 am and are available for pick up any time on Tuesday, November 22, or Wednesday, November 23.
La Boulangerie's Thanksgiving menu features everyone's favorite holiday sweet treats: pumpkin, apple, and pecan pies, key lime pie, chocolate cream pie, coconut cream pie, lemon meringue pie, chocolate ganache tart, and strawberry tart.
Cakes include double chocolate, red velvet, carrot, coconut, and salted caramel Doberge. Also available are vanilla cheesecake and apple crisp. However, the chocolate croissant bread pudding might be stealing the dessert show! Executive pastry chef Maggie Scales also offers a selection of baked pantry items and starters to nibble on while the turkey cooks. The brie en croute with pepper jelly pairs great with the house-made soda crackers, and the savory butternut squash soup with baguette crostinis makes for a tasty first course. View the full catering menu at laboulangerienola.com.
Out-of-town family and friends don’t have to miss out on a Butcher feast this Thanksgiving or Christmas season. From a special holiday ham meal that feeds 4 – 6 people to meat packages and charcuterie boxes for four, Cochon fans can enjoy Cochon via Goldbelly.com, now and throughout the year. Goldbelly packages also make excellent holiday gifts.
For Thanksgiving orders they must be placed by November 20th for a November 23rd delivery
The local Northshore BBQ restaurant is offering a full catered menu with a varying selection of smoked meats, sides and pies. Visit the link to place an order by November 20.
Eliza Restaurant in Baton Rouge is ready to accept orders through email (click here) now through November 21. Their menu of sides and sweets will accompany any protein you serve at your table.
The Riverbend restaurant in Uptown New Orleans has a full menu of Southern Thanksgiving dishes to chose from for your feast. Chef Frank Brigtsen is offering his classic chick & andouille gumbo, sides and desserts.
To place an order, call 504-861-7610
Chemin a la Mer
The traditional Southern menu at Chemin à la Mer features several of Partner Chef Donald Link’s favorite holiday dishes he serves for his own family at home. The highlight of the three-course tasting menu is a turkey roulade stuffed with house made boudin from Cochon Butcher.
The menu, which is skillfully prepared by Executive Chef Justin Koslowsky, also includes a savory turkey and andouille sausage gumbo, mashed potatoes with gravy, greens beans, cornbread dressing, and cranberry sauce. No feast is complete without dessert and this one pulls from Chef Link’s family recipes – a satsuma buttermilk pie that incorporates Louisiana citrus, adding brightness to this Southern staple.
Chemin à la Mer Sommelier Emily Kitzmiller has brought in special wines to complement holiday dining, including Chef Link’s favorite Vieux Télégraphe Châteauneuf du Pape, and other special occasion bottles like the 2018 Chappellet Pritchard Hill Cabernet Sauvignon from Napa and the Domaine Roumier Morey-Saint-Denis 1er cru ‘Clos de la Bussière’.
Located on the Hotel’s fifth floor, Chemin à la Mer offers a outdoor terrace with unparalleled views of the Mississippi River, lush décor and regional artwork to set the backdrop for a warm and memorable holiday gathering. Chemin à la Mer’s Thanksgiving menu is available for $85 per person and will be offered from noon to 8 p.m. Reservations are essential and can be made by calling 504-434-5898.
Miss River and the Chandelier Bar
Partner Chef Alon Shaya welcomes guests to Miss River with signature dishes perfect for sharing across the table. A playful interpretation of the traditional Thanksgiving feast, the menu features a whole buttermilk-fried chicken that is brined for 16 hours, then, battered, breaded and deep fried, resulting in a perfectly golden, crunchy exterior and tender, juicy interior.
The succulent fried chicken can be accompanied by crowd-pleasing Thanksgiving sides, including mashed potatoes and gravy, green beans almondine, sweet potato, oyster dressing, and cranberry sauce. Miss River’s regular menu will also be available, featuring inventive takes on beloved New Orleans dishes, such as clay pot dirty rice, seafood on the half shell, blackened snapper, and redfish courtbouillon, prepared by Executive Chef Aleksandre Nadirashvili.
Ideal for a mild Louisiana Thanksgiving, Miss River offers patio seating overlooking the Hotel’s Garden in addition to a grand dining room. Miss River will be open all day on Thanksgiving from 11:30 a.m. to 10 p.m. Reservations are essential and can made though OpenTable or by calling 504-434-5701.
For guests welcoming friends and family to town, the glamorous Chandelier Bar has quickly become the center of New Orleans’ social scene and the ideal setting for pre- and post-dinner drinks. The highlight of the seasonal menu is a S’mores Milk Punch that is both bold and decadent and topped with toasted marshmallows and graham cracker.
For guests interested in staying at the Hotel for Thanksgiving and through the holiday season, Four Seasons is now offering a Papa Noel Package through December 31. The package offers guests a 15% discount on the room rate and complimentary valet parking. Offer is subject to availability at the time of booking. Offers are not valid in conjunction with any other offer or contract and do not apply to groups. Rates are per room, per night, vary by arrival date and/or length of stay, and do not include applicable taxes, service charges, or surcharges unless otherwise noted. Early departure fees may apply. Rates are subject to change.
Sunday, November 6, marked the return of Oak Street Po-Boy Festival, presented by Tony Chachere’s. After a long two-year hiatus due to COVID-19, patrons were delighted to have their favorite restaurants all in one location, sharing their version of the classic New Orleans po-boy.
Festivals have always been an outlet for restaurants to share their food to the masses, having the opportunity to create new customers out of prospects walking the festival grounds. Many festival attendees are loyal customers of the restaurants who come out in support of their favorite eatery.
A handful of LRA Members were soaking up the Oak Street sun with the other food vendors, and serving their po-boy creations to the flowing crowds. 14 Parishes, Ajun Cajun, Bienvenu on Hickory, Boucherie, Jacques-Imo’s, Jack Dempsey’s Restaurant, Juan's Flying Burrito, Mahony’s Po-Boys and Seafood, Oceana Grill, Parkway Bakery & Tavern and Pyre BBQ were all set up on Oak Street for the big day.
Owner of Parkway Bakery & Tavern Jay Nix was happy to be back out on Oak Street for Po-Boy Festival. The festival arena is a great way for him to take his business outside of the neighborhood and gain exposure, while catering to their usual clientele.
"I like participating in food festivals because Parkway goes where the customer is," Nix said. "Instead of the customer having to go where Parkway is. That's customer convenience at its best."
The Northshore restaurant Pyre Provisions & BBQ came out to Po-Boy Festival as a first-time food vendor. Owner and Head Chef Jeff Mattia was excited for the opportunity to bring their food truck out and share some special eats. Pyre had three offerings, including two po-boys and a dessert. The Rockefeller oyster po-boy was filled with crispy oysters, spinach and artichoke, and the cochon de lait po-boy was made with smoked pork and roasted pork belly, topped with marinated cabbage and sweet pickles. The stuffed beignets were a hit with the crowds, filled with a special cane syrup pastry cream. Mattia says, "Pyre BBQ is always willing to support our community and local nonprofits."
Po-Boy Festival organizers partnered with Son of a Saint this year, a local non-profit which provides mentorship, education, cultural enrichment and emotional support for at-risk young boys without a father or father figure. Festival Organizer Kari Shisler was pleased with this year’s turnout, and the return of a familiar feeling she had been missing.
“As a lover of neighborhood festivals and a lover of the Oak Street corridor that I call home, it was a rush to see those 7 blocks once again filled with music, food, and visitors,” Shisler said. “Our choice to partner with Son of a Saint came from a realization that while this festival also benefits the betterment of the neighborhood, its success also allows for a non-profit partner. The festival believes in the mission and the work that they do.”
Since 2007, the Oak Street Merchants have put on the festival in hopes of bringing attention to one of the last historic districts in New Orleans. The Town of Carrollton used to be a vacation destination during Antebellum New Orleans, and residents of the French Quarter would venture there when they needed to escape the city. In the 1850s, Carrollton became the first seat of Jefferson Parish, before it was annexed by New Orleans in 1874.
Oak Street merchants and residents share a mission to stimulate the Oak Street corridor between S. Carrollton Avenue and Leake Avenue. Even if they aren’t a restaurant, every Oak Street business takes part in Po-Boy Festival.
Judges of the Po-Boy Festival were looking for creativity and taste in each category. Judges included Krewe of Oak Street member Leroy Mitchell, aka Saints Superfan Whistle Monsta, FOX 8’s Rob Krieger, Nicole Caridad Ralston, Ph.D of the popular Instagram and TikTok foodie account Eaten Path Nola, and Ian McNulty, food critic and writer for The Times Picayune/Nola.com.
The winners are as follows:
See a full album of Po-Boy Festival on our Facebook page here.
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.
The Oxbow Small Batch White Rum is made from Grade A Molasses, with notes of tropical fruit and smokey finish.
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.
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.
“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.
All month long, certain restaurants are offering "think pink" cocktail deals in honor of Breast Cancer Awareness Month.
About the Blog