Food News
Dining happenings around new orleans
Su-Jit LinThe 2008 New Orleans Wine & Food Experience (NOWFE) was as great of a success as ever, with over 75 restaurants taking part in the Grand Tastings at the Superdome this past May. Culinary heavyweights citywide competed for the coveted Fleur de Lis Culinary Award over the course of two days for a sumptuous feast fit for sore eyes and empty bellies. Best in Show for Friday was taken home by Melange at the Ritz-Carlton for their Cajun Spiced Sesame Crusted Tuna Loin, and Saturday’s winner of the same award was the Rib Room at the Royal Orleans for their Gulf Fish with Creole Tomatoes. Scallops won Gold and Silver that first night, with Mr. B’s Bistro’s Pan-Seared Jumbo Scallop with Foie Gras Butter and Palace Café’s Macadamia Crusted Scallops with an emulsion of coconut, lemongrass, and New Orleans rum, respectively. Red Fish Grill brought it home with Bronze for a crawfish, corn, and avocado salad, and Marriott’s 5Fifty5 finished with winning set with a Crème Brulee.
On Saturday, Semolina’s Bistro Italiano was surprisingly hot on the heels of The Rib Room, as their Tuna Ahi Italiano placed for Gold and Zoe Bistro at the W Hotel trailed close behind with their Silver Award. Having been to the vintner’s dinner (a nearly transcendental experience, I kid you not) just days before the competition, I can guarantee that the Roasted Duck with Port Poached Pear Sauce well deserved the recognition if the chef performed to his usual standards. Vega Tapas Café got the Bronze with an Empanadilla de Cochinillo, and Emeril Lagasse’s Nola Restaurant closed the night with a glazed root beer pound cake as the Best of Dessert.
Speaking of finishers, it’s all about the coffee as CC’s Community Coffee House celebrates their 90th year all summer long. This family owned and operated company, proud to roast and package their coffee in their native Louisiana, is the largest family-owned retail coffee brand in all of the US. And to commemorate their 1919 Baton Rouge founding, parties with plenty of giveaways and cake for all will be present, with the CC’s at the St. Tammany Parish Hospital in Covington and the one on 2800 Esplanade Avenue scheduled for fiesta duty July 1st. The location at 701 Metairie Road in Metairie will be closing out the festivities on the 3rd.
However, that’s not all – CC’s also has some fun anniversary-themed promotions planned to run through mid-August. Birthday Cake lattes promise to be sweet in many ways, and the Mochasippi drink, in honor of ol’ Big Muddy, can cool down many a hot day like its namesake. Customers can also take 90 cents off their Coffee or Tea of the Day if they spend a mere $2 on the CC’s limited edition travel mug. So really, you’re spending a dollar more, but how often can you get a travel mug for just that? It’s a great deal for those on the go, and those on the go, as we know, are already drinking their CC’s in the morning to rev up their engines.
Relatedly, while we’re on the topic of good mornings, the W Hotel in the French Quarter has announced their plans to run their summer Bikini Brunch through July, making it the only place to have a swank meal in your swimsuit. The $15 brunch is served in adorable tiered metal dishes, and includes access to the pool and, of course, the cabanas around it. Bottle service runs around $125, and mixers will be provided, making for the most relaxing way to kick off your weekend.
In other news, the prestigious James Beard Foundation recently honored one of New Orleans’ own, Times-Picayune writer Brett Anderson with the Journalism Award. For those foodies in the know, this well-recognized New York City-based organization is focused on celebrating, preserving, and nurturing America’s culinary heritage and diversity “in order to elevate the appreciation of our culinary excellence.” Anderson’s category was Newspaper Feature Writing about Restaurants and/or Chefs, the winning five-part story “Chronicling the Ruin and Restoration of a Classic New Orleans Restaurant.” We at Where Y’At Magazine congratulate Brett Anderson for this achievement. Well done!