Copeland's of New Orleans Photo courtesy of 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 Photo courtesy of Paprika Studios. 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 Commons Club Photo courtesy of Paprika Studios. 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/ Compère Lapin Photo courtesy of Compere Lapin. 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/ Jack Rose Photo courtesy of Jack Rose Restaurant. 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 Tujague's Photo courtesy of Tujague's Restaurant. 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/ Cochon Butcher Photo courtesy of Cochon Butcher. 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 Photo courtesy of Cochon Butcher. 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 Pyre Provisions Graphic courtesy of Pyre Provisions. 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  Photos & graphic courtesy of Eliza Restaurant.
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. Brigtsen's Restaurant Courtesy of Brigtsen's Restaurant. 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 Photo courtesy of The Four Seasons Hotel New Orleans. 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 Photo courtesy of The Four Seasons Hotel New Orleans. 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.  Photo courtesy of The Four Seasons Hotel New Orleans. 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.  Photo courtesy of The Four Seasons Hotel New Orleans.
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 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:
 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.
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.
Beignet Festival returned to the City Park Festival Grounds last weekend after a two-year COVID-19 hiatus for plenty of fun, sun and sugary (and savory) beignets. The year 2022 has become a year of “backs,” with plenty of festivals returning back to the public after significant time away. This means our LRA members are also back enjoying the benefits of serving the masses, and being philanthropic in their community. Festival organizers are grateful for the many restaurants and food vendors who signed up to support Autism Awareness.
“Bringing back Beignet Fest has been a labor of love and dedication to our cause,” said Sherwood Collins, Founder and Executive Director of the Beignet Festival Foundation. “While we never stopped working on our mission to support children on the autism spectrum, we’re thrilled to return our marque event with a fun new look, new major sponsors, and of course, tons of great beignets.”
This year, the festival had an official coffee sponsor by PJ’s Coffee. Leslie Munson, the Executive Vice President and Chief Marketing Officer for Ballard Brands, says supporting the Beignet Festival Foundation was easy to do.
“Bringing back Beignet Fest has been a labor of love and dedication to our cause,” said Sherwood Collins, Founder and Executive Director of the Beignet Festival Foundation. “While we never stopped working on our mission to support children on the autism spectrum, we’re thrilled to return our marque event with a fun new look, new major sponsors, and of course, tons of great beignets.”
This year, the festival had an official coffee sponsor by PJ’s Coffee. Leslie Munson, the Executive Vice President and Chief Marketing Officer for Ballard Brands, says supporting the Beignet Festival Foundation was easy to do.
“We are always looking for great ways to feature and integrate our brand and our products into the communities we serve,” said Munson, “outside the four walls of our cafes.”
Since its inception in 1978, the local New Orleans coffee brand has seen rapid growth throughout the region and is now a franchised company. The partnership fit just right since PJ’s Coffee has started serving beignets at their coffee shops.
“Serving as a sponsor of the Beignet Festival is a wonderful opportunity for PJ’s Coffee to serve our delicious hand-crafted and small batch roasted coffee as well as our new line of beignets,” Munson said.
The deep-fried pastries have become an instant hit with PJ’s Coffee franchisees across the southeast region, many seeing strong profit margins in their café’s, along with increased customer loyalty. In support of the Beignet Festival Foundation, Munson says the cause is close to the brand’s heart and philanthropy is a large part of their brand DNA. PJ’s Coffee has always been a proud supporter of the LRA Education Foundation and culinary education.
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“Our beignets have quickly become a customer favorite, and, contributing to meaningful purposes and special causes within our community that bring people together is what PJ’s Coffee is all about,” said Munson. “We love the fact that the Beignet Festival benefits the worthy cause of bringing attention to autism awareness and that they in turn support various programs for children with developmental delays.”
PJ’s Coffee served long lines of hungry customers all day with their hot and ice coffee, and fresh beignets in traditional, pumpkin spice and chocolate Bavarian crème filled. Each year the Beignet Festival Foundation makes grants to programs which serve special needs children, Autism Spectrum Disorder being the most common form of developmental delays in children.
Café Beignet returned to the festival grounds this year to bring back their traditional beignets. The locally owned and operated French Quarter café has served authentic New Orleans beignets and café au lait since 1990. It won People’s Choice Award for Best Traditional Beignet in 2017. Hand rolling the dough on-site makes for an extra special touch says Café Beignet Regional Manager Clinton Peralta.
“People like our traditional beignets because they are always served fresh, hot, and cooked to order with a crispy outside and a soft, sweet center,” said Peralta. “No machinery is used and customers will be able to see the process first hand at the festival.”
Serving the community is more than serving them food says Peralta. Café Beignet has been with the Beignet Festival from the beginning because special needs children should have their own time to shine, and one thing they all love is the sweet and sugary beignet.
“As a family-oriented restaurant, we believe in supporting one another both professionally and personally,” Peralta said. “These kids deserve the same encouragement from their community. We’re honored to help them on their journey to success.”
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The Delgado Culinary & Hospitality Management Program returned for the cause by serving King Cake style beignets this year. Students of the hospitality program sold out of their beignets right at lunch time, and made them fresh on their campus just blocks away, shuttling them back to please the hungry crowds. The festival gave the students a hands-on experience of foodservice at festivals and how to act quick on their feet.
Former Educator Turned Food Entrepreneur Opens Commissary Kitchen in Central City
You cannot have food without New Orleans, and you cannot have New Orleans without food. It's a given. People entrenched in the city’s neighborhoods are passionate about not only food, but business too. The entrepreneurial spirit in New Orleans is alive 24/7, 365 days a year. It’s part of what makes New Orleans so unique. However, turning an idea into a full-fledged source of income is no easy feat. Education is the key entrepreneurs need to unlock the door to their success.
Sinnidra Taylor knows that feeling, inspiring her to create Codey’s Nola, the first commissary kitchen and co-op of its kind. Codey’s Nola offers the space for local food entrepreneurs to connect and collaborate. They can learn the nitty gritty details of running a food business, like filing for the proper permits, and learning how to obtain safety and sanitation certifications.
“At Codey’s, we are creating a safe space for passion-fueled entrepreneurs to learn and grow,” said Taylor. “We offer classroom and meeting space, opportunities to collaborate and commercial kitchen space.”
Taylor has always been involved in education. She was once a math teacher, special educator and even an IEP Compliance Specialist. She also provided after school, out-of-school and summer programming through Infinity Educational Advantage (IEANOLA).
Sinnidra Taylor knows that feeling, inspiring her to create Codey’s Nola, the first commissary kitchen and co-op of its kind. Codey’s Nola offers the space for local food entrepreneurs to connect and collaborate. They can learn the nitty gritty details of running a food business, like filing for the proper permits, and learning how to obtain safety and sanitation certifications.
“At Codey’s, we are creating a safe space for passion-fueled entrepreneurs to learn and grow,” said Taylor. “We offer classroom and meeting space, opportunities to collaborate and commercial kitchen space.”
Taylor has always been involved in education. She was once a math teacher, special educator and even an IEP Compliance Specialist. She also provided after school, out-of-school and summer programming through Infinity Educational Advantage (IEANOLA).
Sinnidra Taylor (far left) stands with food entrepreneurs of Codey's Nola. Photo courtesy of Sinnidra Taylor.
“Education is dear to my heart,” Taylor said. It was the driving force for her to start Codey’s Nola, inspired by her late cousin, Codey Taylor, who “fell through the cracks of the mental health and juvenile justice systems,” Taylor said. “It often troubles me that he never was able to reach his potential. He was an amazing, fun-loving person and artist. I wanted to honor him.”
Located on Fourth Street in The Hoffman Triangle, the 1,800 square-foot space is under construction due to roofing issues, but that hasn’t stopped Taylor and her team. They are at 50% capacity in a rental space on Eve Street just five minutes from the original location. Codey’s Nola represents a renaissance of the neighborhood which has seen some much-needed improvement over the past few years.
The rental property on Eve Street has opened up commercial kitchen space for Codey's Nola while they transition to their original location on Fourth Street. Photo courtesy of Sinnidra Taylor.
“We have cold/dry storage, ovens and mixers,” Taylor said. “Because we don’t have a hood system yet, we can [only] accommodate a few, but that’s better than being completely closed. We hope to be completely built out by the new year. The focus now is to bring tenants in and continue fundraising. I’m excited to see businesses and bodies in the building. That makes it real for me.”
Taylor threw herself into the food industry on a passion, turning her love of the Hong Kong egg waffle into her fulltime day job with The Crazy Waffle Bar. Now, Codey’s Nola acts as the exclusive pop-up space for Crazy Waffle Bar. The mobile waffle boutique offers special catering for small groups and birthday parties.
When formulating her business plan for Codey’s Nola, she knew she needed the proper support and education for her fellow entrepreneurs, but also for herself. Signing up for a membership with the LRA gave her that network she had been searching for. Taylor wanted her team to have access to the same support system.
The rendering for the original Codey's Nola concept shows outdoor seating and a large open space for the community. Photo courtesy of Codey's Nola.
“I joined the LRA for myself as a food entrepreneur,” Taylor said. “[The network] is designed to be connected to a larger ecosystem of support. Plus, I wanted to be a good steward to the food entrepreneurs that seek to establish sustainable businesses in the industry. It’s important to be a valuable connector that meets and exceeds industry standards.”
Taylor’s membership has opened her eyes to so many factors of the foodservice business she didn’t know before. Attending the National Restaurant Association trade show helped her see that her goals are completely achievable.
“I really enjoyed seeing and understanding what others are doing around the world,” said Taylor. “Opportunities that were slated for years down that line felt immediately attainable.”
Taylor at the National Restaurant Association Show at McCormick Place in Chicago. Photo courtesy of Sinnidra Taylor.
The restaurant and foodservice industries are pivoting more toward technology for better efficiency. Taylor soaked up all the stimuli of the trade show, impacted most by the chance to learn about equipment to better organize the Codey’s Nola kitchen, and help increase her capacity to house entrepreneurs.
“From sliding shelving to wall-mounted organizers, I found pleasure in finding solutions to small problems with big impact,” said Taylor.
Making a positive impact for her community, and in the lives of New Orleans’ food entrepreneurs is top priority for Taylor. The main goal of Codey’s Nola is to support the advancement of culinary arts through a space that “embodies a culture of community, reciprocity and innovation.”
The commissary kitchen is meant to break down road blocks, and open doors to flourishing opportunities. To learn more about donating to the cause, or leasing kitchen space for your business, visit their website.
What happens when nine bartenders from across Louisiana come together? Jiggers are filled, ice is shaken and Jameson cocktails are poured. Then, one is presented with a big $1,000 check and named the winner of the LRA’s first ever Big Easy Bartender’s Bash.
Sponsored by Republic National Distributing Company and Pernod Ricard, the competition asked bartenders to create their very own cocktail using Jameson Irish Whiskey, Jameson Black Barrel, Jameson Cold Brew or Jameson Orange. The judges were looking for creativity, presentation, taste and recipe composition.
Sponsored by Republic National Distributing Company and Pernod Ricard, the competition asked bartenders to create their very own cocktail using Jameson Irish Whiskey, Jameson Black Barrel, Jameson Cold Brew or Jameson Orange. The judges were looking for creativity, presentation, taste and recipe composition.
The Big Easy was represented by Greg Dase of Commander’s Palace, Latonya Scott of NOLA Art Bar, Taylor Bonds of Loa Bar and Chris Williams of The Bayou Bar. Riley Barber from Palmyre and VP of Libations Ray Ward from Mercy Kitchen came to show their skills from Lafayette. Lee Konopka of Zea Rotisserie & Bar in Covington came to represent the Northshore with an elegant cold brew cocktail, topped with shaved dark chocolate, and Jessica Theriot of Walk-On’s Sports Bistreaux in Houma made a sweet & spicy cocktail, aptly named ‘The Spicy Irishman.’ In the end though, it was Avery Blanchard from The Cajun Saucer in Arnaudville who won first prize with his ‘Irish’ I was on Vacation cocktail.
Blanchard’s recipe used both Jameson Irish Whiskey and Jameson Cold Brew, with a mix of passionfruit honey, pineapple juice, lemon juice, orgeat and Bittermans Tiki Bitters. Cajun Saucer is a wood-fired pizza restaurant with a Tiki bar, part of the Bayou Teche Brewery in Arnaudville. Blanchard is known as the top ‘Tiki Cocktologist,’ and his skills shined during the competition. The judges saw that, and tasted it with every sip.
Sitting on the judging panel was Rhiannon Enlil. She has decades of bartending experience working for Erin Rose, and currently is a part of the French Quarter Caribbean inspired establishment Palm & Pine. The restaurant and bar honors food & drink of the South, with menus revolving around agave & cane spirits, New Orleans wines and regional beers.
During her time at Erin Rose, she had the opportunity to travel to Ireland and enroll in the Jameson Irish Whiskey Academy. It was through the program she broadened her knowledge on all thing’s whiskey.
“It truly made me feel like I was on a sunny beach,” Enlil said. “His drink was surprisingly refreshing, well balanced and beautifully presented. Avery is a bartender to watch, as his creativity shined bright in the competition.”
Blanchard came to partake in a good time, but didn’t expect to bring home the big check. When emcee Greg Reggio (Taste Buds Management/Zea’s Rotisserie) called his name as the winner, he was shocked.
“It was insane hearing my name called,” Blanchard said. “I truly didn’t expect it, but I am so honored.”
Chris Williams from The Bayou Bar came in second with his “Full Circle” cocktail. Located inside the historic Pontchartrain Hotel, The Bayou Bar has become his playground for mixing spirits. He says moving to New Orleans brought back his love of Jameson, and it influenced him to use local ingredients.
Originally from Boston, and living in New Orleans via NYC, Williams drew on the love story of his grandparents who met at Tulane in the 1950s. The drink reflected how he has come ‘full circle’ moving back to where his grandparents met and fell in love. Fig & honey syrup from The Cocktail Experiment was blended with El Guapo Bitters lemon cordial and Paradise Park American lager.
All the mixologists displayed great creativity, and passion for what they do. Though many did not know each other, they all clicked quickly. Latonya Scott of NOLA Art Bar even helped out a fellow competitor by sharing a jigger and glass. She enjoyed the company of so many talented mixologists, as did Theriot from Houma.
Theriot works for Walk-On’s Sports Bistreaux as the Corporate New Restaurant Opening Bar Captain. She spends 19 days in each new restaurant setting up the bar, staging liquor and training new recruits on signature drink recipes. She is currently on her 16th opening right now, as Walk-On’s expansion continues across the Southern United States—most recently in Wichita, Kansas. She says seeing how other bartenders put together their recipes was eye-opening.
“It was fun to do something different and be able to get creative and make my own recipe,” said Theriot. “And I really enjoyed being able to see how different everyone’s thought process was on what ingredients paired well.”
The Big Easy Bartender’s Bash was produced by the LRA and held in conjunction with the LRA Showcase. Stay tuned to our social media platforms for news of our next competition.
Starting top left: Riley Barber (Palmyre), Ray Ward (Mercy Kitchen) Greg Dase (Commander's Palace) Chris Williams (Bayou Bar), Taylor Bonds (Loa Bar), Jessica Theriot (Walk-On's Sports Bistreaux), Latonya Scott (NOLA Art Bar) and Avery Blanchard (Cajun Saucer). *Not pictured, Lee Konopka (Zea's Rotisserie)
Story originally posted on August 16, 2022
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