http://www.whereyat.com/neworleans/articles.sec-6-1-food-news.html just keeps getting hotter, but no one appears to be slowing down...ahh that storied southern industry. We play hard, but we work even harder to catch up! throughout our rigorous schedule of festivals, endless nights filled with music and long hours of gluttonous dining, we’re still getting it done.]]>  As the temperatures start rising and we all begin to sweat in the increased humidity, things are happening in the industry with the distinct intention of cooling us down. Are we complaining? Hel]]>  Almost everyone looks forward to spring, a time of new beginnings, renewal and rejuvenation. We have sprung forward into longer days, warmer nights and the start of a new and invigorating season]]>  Thankfully, the month of March offers something of a breather between carnival and festival season in New Orleans. Though there is still St. Patrick’s Day and St. Joseph’s (with bright green]]>  The holidays may be over in other parts of the world, but in New Orleans, the party has just barely begun. Starting on January 6, Twelfth Night officially marked the beginning of Mardi Gras and ]]>  The holiday bustle has calmed and a new year has dawned bringing with it the arrival of new restaurants, new chef appointments, mysterious foodie experiments and more! First, the long-awaited Ma]]>  We’ve been watching since August when Chef Phillip L. Lopez was named by Louisiana Cookin’ Magazine as one of the “Chefs to Watch” and it seems our waiting has come to an end. Just a cou]]> With falling leaves and slightly cooler temperatures of fall comes the sudden onset of yet another rabid football season. Millions of people all over the country will be plopped down in front of their television sets, rooting for their favorite team in the only way we know how.]]> It will be a cinch to satisfy your sweet tooth this fall with two new businesses focusing on delectable desserts. Already baking up a storm in the Bywater, Shake Sugary is a new bakery owned and operated by Pastry Chef Dawn Snead.]]> Everything is quieting down like it always does at this time of year. It seems the summer heat has seeped into our bones, causing us to move in slow motion and fight with each step not to melt into the sidewalks. Who has the energy to construct comfy booths, re-design kitchens or test new menus in hot ovens or on blistering stove tops?.]]>  You’d never know were a part of the national economic downturn here in New Orleans where new restaurants are popping up like mushrooms after a heavy rainfall. First, there’s two new addition]]> It appears that burger-mania has struck the Crescent City and quite a few folks out there are crying “It’s about time!” Brack May’s grass-fed]]> The abundance of April is upon us in the South.  This year give thanks for our abundance by participating in the 2011 Harvest at Home through the month of April. You may have noticed signs for Ha]]> With Mardi Gras over and Lent upon us, diners’ minds turn to seafood, which means my mind turns to Casamentos. This time of year reminds me that the legendary Uptown establishment will be closed for the season in just a few short months, so I better be sure to get my Louisiana oyster fix now, before it’s too late.]]>