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I know. Have a nice week!
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Throw Me Something Mister!
The Mardi Gras, or Carnival season, begins on the Twelfth night following Christmas and ends on the Tuesday before Ash Wednesday. Mardi Gras originated from the pagan practices in ancient Rome. Christian religious leaders arriving in Rome felt it would be easier to adopt some of the local traditions instead of eliminating them all-together: more bees with honey than vinegar, so to speak.
In America, Mardi Gras began in 1699 when explorers Bienville and Iberville landed in what is now Louisiana, just south of New Orleans. This spot was named point du mardi gras and the celebration began. It wasn't until the 1740's that lavish balls were introduced to the festivities by then Louisiana governor Marquis de Vaudreuil. The first recorded parade took place in 1837 where masked citizens rode in carriages or on horseback under the glow of gaslight torches. The first recorded "throws" of beaded glass strands was in 1870. I know! I know! What a mess! And then Rex arrived! The King of Carnival. A Russian duke had the honor of being the very first King of Carnival in 1872. Later, Rex established the recognized colors of Mardi Gras: purple for justice, green for faith, and gold for power.
You might be thinking: What's so special about Carnival in Louisiana, after-all, other states celebrate Mardi Gras. This is true. Alabama, Mississippi, and even Washington DC have annual Mardi Gras celebrations, but Louisiana is the only state in which Fat Tuesday is a legal holiday and it has been since 1875.
Louisiana is notorious for its festivals, hosting in excess of 400 annually, but none bigger than Mardi Gras. In northwest Louisiana, you can attend a glitzy masquerade ball in Shreveport, catch trinkets on the streets of Baton Rouge at the Spanish Town parade, or head to the heart of Cajun country and chase chickens in Mamou, collectively celebrating Louisiana's biggest holiday. But, nowhere on earth is Mardi Gras celebrated bigger and better than on the streets of New Orleans.
More than one million people converge on the Crescent City every year to partake in Louisiana's biggest party. Hotel rooms are sold out months ahead, and the Friday before Fat Tuesday, the historical hotel, the Royal Sonesta, greases the poles along Bourbon Street to keep revelers from climbing to the balconies above the street. The numerous parades that roll through the French Quarter and greater New Orleans will cover more than 130 miles - that is farther than Baton Rouge is from Lake Charles. These parades contain more than 800 floats, 400 marching bands, 100 vehicles, 70 horses, and more than 20,000 float riders. The float riders will throw nearly 13,000 tons of beads to party-goers lining the streets, and I couldn't begin to venture a guess at the number of women willing to raise their shirts, exposing their bare breasts, for a prized string of plastic beads. Inevitably, some garish drunk fellow will try to cop a feel, resulting in the boyfriend smashing said drunk's head into one of the 500,000 King cakes sold during Carnival. It is rather silly to me. Why waste a perfectly good King cake over a pair of tatas?
Speaking of King cake: no trip to Louisiana during Carnival would be complete without sampling this wickedly delicious pastry. These seasonal cakes represent the king's bearing gifts to the Christ child, and are a cross between a cinnamon roll and a coffee cake. The braided dough is laced with cinnamon and topped with a poured sugar-icing, then adorned with purple, green, and gold color-infused sugar. Other delectable fillings have emerged over the years and include Bavarian cream, strawberry-cream cheese, and my favorite, pecan-praline. Traditionally, a tiny plastic baby representing Christ Jesus is hidden inside the cake. If you get the piece of cake with the hidden baby, you are obligated to purchase the next King cake or "throw" the next Mardi Gras party.
Throws! "Throw me somethin' mister!" Besides beads, plastic cups, and stuffed animals, a highly sought-after float throw are doubloons. These brightly-colored coins are stamped with the Carnival krewe's logo. Some doubloons, like those from the Krewe of Rex, are highly collectible. The only throw more coveted than doubloons are the Zulu coconuts. Yes, coconuts. This iconic krewe has a long, and at times, controversial history. So popular are these prized painted coconuts that Ebay sellers enjoy a thriving market on the sale of these gems. Sheila Stroup of The Times-Picayune wrote a great article last February about the Zulu coconuts. I have posted the link below.
I could ramble on and on about the wildest party in the United States that ends this year in Louisiana on February 9th! But, I have a fresh pot of Community coffee, and a 24-ounce iced King cake that require my attention. Join us in Louisiana for Mardi Gras! We will surely pass a good time, and we shall laissez les bons temps rouler - let the good times roll!
LINKS:
• Sheila Stroup of The Times-Picayune - http://www.nola.com/mardigras/index.ssf/2015/02/zulu_coconuts_always_the_favor.html
King Cakes:
• Randazzo's (Slidell) - https://www.kingcakes.com/index.php
• Manny Randazzo King Cakes (New Orleans) - https://www.randazzokingcake.com/
• Gambino's Bakery (New Orleans, Baton Rouge, Lafayette) - http://www.gambinos.com/Default.aspx
2016 Parade Schedules:
• New Orleans - http://www.mardigrasneworleans.com/schedule.html
• Baton Rouge - http://www.mardigras.com/parades/?location=baton-rouge
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Throw Me Something Mister!
The Mardi Gras, or Carnival season, begins on the Twelfth night following Christmas and ends on the Tuesday before Ash Wednesday. Mardi Gras originated from the pagan practices in ancient Rome. Christian religious leaders arriving in Rome felt it would be easier to adopt some of the local traditions instead of eliminating them all-together: more bees with honey than vinegar, so to speak.
In America, Mardi Gras began in 1699 when explorers Bienville and Iberville landed in what is now Louisiana, just south of New Orleans. This spot was named point du mardi gras and the celebration began. It wasn't until the 1740's that lavish balls were introduced to the festivities by then Louisiana governor Marquis de Vaudreuil. The first recorded parade took place in 1837 where masked citizens rode in carriages or on horseback under the glow of gaslight torches. The first recorded "throws" of beaded glass strands was in 1870. I know! I know! What a mess! And then Rex arrived! The King of Carnival. A Russian duke had the honor of being the very first King of Carnival in 1872. Later, Rex established the recognized colors of Mardi Gras: purple for justice, green for faith, and gold for power.
You might be thinking: What's so special about Carnival in Louisiana, after-all, other states celebrate Mardi Gras. This is true. Alabama, Mississippi, and even Washington DC have annual Mardi Gras celebrations, but Louisiana is the only state in which Fat Tuesday is a legal holiday and it has been since 1875.
Louisiana is notorious for its festivals, hosting in excess of 400 annually, but none bigger than Mardi Gras. In northwest Louisiana, you can attend a glitzy masquerade ball in Shreveport, catch trinkets on the streets of Baton Rouge at the Spanish Town parade, or head to the heart of Cajun country and chase chickens in Mamou, collectively celebrating Louisiana's biggest holiday. But, nowhere on earth is Mardi Gras celebrated bigger and better than on the streets of New Orleans.
More than one million people converge on the Crescent City every year to partake in Louisiana's biggest party. Hotel rooms are sold out months ahead, and the Friday before Fat Tuesday, the historical hotel, the Royal Sonesta, greases the poles along Bourbon Street to keep revelers from climbing to the balconies above the street. The numerous parades that roll through the French Quarter and greater New Orleans will cover more than 130 miles - that is farther than Baton Rouge is from Lake Charles. These parades contain more than 800 floats, 400 marching bands, 100 vehicles, 70 horses, and more than 20,000 float riders. The float riders will throw nearly 13,000 tons of beads to party-goers lining the streets, and I couldn't begin to venture a guess at the number of women willing to raise their shirts, exposing their bare breasts, for a prized string of plastic beads. Inevitably, some garish drunk fellow will try to cop a feel, resulting in the boyfriend smashing said drunk's head into one of the 500,000 King cakes sold during Carnival. It is rather silly to me. Why waste a perfectly good King cake over a pair of tatas?
Speaking of King cake: no trip to Louisiana during Carnival would be complete without sampling this wickedly delicious pastry. These seasonal cakes represent the king's bearing gifts to the Christ child, and are a cross between a cinnamon roll and a coffee cake. The braided dough is laced with cinnamon and topped with a poured sugar-icing, then adorned with purple, green, and gold color-infused sugar. Other delectable fillings have emerged over the years and include Bavarian cream, strawberry-cream cheese, and my favorite, pecan-praline. Traditionally, a tiny plastic baby representing Christ Jesus is hidden inside the cake. If you get the piece of cake with the hidden baby, you are obligated to purchase the next King cake or "throw" the next Mardi Gras party.
Throws! "Throw me somethin' mister!" Besides beads, plastic cups, and stuffed animals, a highly sought-after float throw are doubloons. These brightly-colored coins are stamped with the Carnival krewe's logo. Some doubloons, like those from the Krewe of Rex, are highly collectible. The only throw more coveted than doubloons are the Zulu coconuts. Yes, coconuts. This iconic krewe has a long, and at times, controversial history. So popular are these prized painted coconuts that Ebay sellers enjoy a thriving market on the sale of these gems. Sheila Stroup of The Times-Picayune wrote a great article last February about the Zulu coconuts. I have posted the link below.
I could ramble on and on about the wildest party in the United States that ends this year in Louisiana on February 9th! But, I have a fresh pot of Community coffee, and a 24-ounce iced King cake that require my attention. Join us in Louisiana for Mardi Gras! We will surely pass a good time, and we shall laissez les bons temps rouler - let the good times roll!
LINKS:
• Sheila Stroup of The Times-Picayune - http://www.nola.com/mardigras/index.ssf/2015/02/zulu_coconuts_always_the_favor.html
King Cakes:
• Randazzo's (Slidell) - https://www.kingcakes.com/index.php
• Manny Randazzo King Cakes (New Orleans) - https://www.randazzokingcake.com/
• Gambino's Bakery (New Orleans, Baton Rouge, Lafayette) - http://www.gambinos.com/Default.aspx
2016 Parade Schedules:
• New Orleans - http://www.mardigrasneworleans.com/schedule.html
• Baton Rouge - http://www.mardigras.com/parades/?location=baton-rouge
sensational and fascinating. -
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Thank Clay! Another NOLA piece coming shortly!
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EAT New Orleans![/b]
Whether you are visiting New Orleans, Louisiana for the Mardi Gras Carnival season, or taking in a New Orleans Saints football match, or simply enjoying a romantic weekend at one of the Vieux Carré's historic hotels, leave plenty of time to eat New Orleans!
When I travel, either here or abroad, my destinations are determined by food. Yes, attractions factor in to my choice of places to visit, but I always eat my way through a city. Luckily for me, New Orleans is less than 80 miles from my home. No other city in the world has more culinary offerings waiting to be had than The Big Easy.
I could literally write a book on the best restaurants in NOLA, what to sip and sample, and what to gorge on, but instead I share with you a taste of some of my favorites. Enjoy!
Oysters:"In 1910, before Satchmo had ever formed his first band, the Acme Café was opened on Royal Street in the French Quarter. Acme has been pleasing the palates of discriminating diners ever since."
Acme Oyster House
724 Iberville Street (504) 522 - 5973 Website: http://www.acmeoyster.com/ Twitter: @AcmeOyster
And …
Live entertainment and dining with the most beautiful views of the Mississippi River!
Jackson Brewery Bistro Bar
620 Decatur Street, 1A (504) 333 - 6914
Website: http: http://www.jaxnola.com/
Twitter: @JAXNOLA
Brunch:
Steeped in elegance and charm, Court of Two Sisters has an aristocratic lure for visitors to the crescent city. Don't miss the Jazz brunch in the lovely courtyard, nor the sumptuous turtle soup!
Court of Two Sisters
613 Royal Street (504) 522 - 7261
Website: http://www.courtoftwosisters.com/
Twitter: @CourtTwoSisters
And…
"Brennan's is both historic and contemporary, proof that fine dining remains proudly relevant. As other cities lose their traditional restaurants to lifestyle changes in a fast-paced world, New Orleans continues to embrace and support the grand establishments that perpetuate this art." And there is absolutely nothing I can add to that!
Brennan's
417 Royal Street (504) 525 - 9711
Website: http://www.brennansneworleans.com/
Brennan's Bananas Foster Recipe
SINGLE BATCH (SERVES 2-4)
• 1 Ounce Butter
• 1⁄2 Cup Light Brown Sugar
• 1⁄4 Tsp Cinnamon
• 1 1⁄2 Ounces Banana Liqueur
• 1 1⁄2 Ounces Aged Rum
• 1⁄2 Banana Per Customer
DOUBLE BATCH (SERVES 5-8)
• 2 Ounce Butter
• 1 Cup Light Brown Sugar 1⁄2 Tsp Cinnamon
• 2 Ounces Banana Liqueur 1 1⁄2 Ounces Aged Rum
• 1⁄2 Banana Per Customer
METHOD
• Combine butter, sugar, and cinnamon in a flambé́ pan.
• As the butter melts under medium heat, add the banana liquor and stir to combine.
• As the sauce starts to cook, peel and add the bananas to the pan.
• Cook the bananas until they begin to soften (about 1-2 minutes)
• Tilt back the pan to slightly heat the far edge. Once hot carefully add the rum, and tilt the pan toward the flame, to ignite the rum.
• Stir the sauce to ensure that all of the alcohol cooks out.
• Serve cooked bananas over ice cream and top with the sauce in the pan.
Muffaletta
"Located on Decatur Street in the middle of New Orleans’ French Quarter, we're a third generation, old-fashioned grocery store founded in 1906 by Salvatore Lupo, a Sicilian immigrant who is famous for creating the muffuletta." Psst! They deliver nationwide!
Central Grocery New Orleans
923 Decatur Street (504) 523-1620
Website: http://www.centralgrocerynola.com/
Po-Boys
Mother's Restaurant
401 Poydras Street (504) 523-9656
Website: http://www.mothersrestaurant.net
Beignets
This French pastry is deep-fried and smothered in powdered sugar, and best enjoyed with a steaming cup of dark roasted coffee. Everyone knows to head over to Café du Monde and take-a-load-off across from Jackson Square.
Café du Monde
800 Decatur Street (504) 525-4544
Website: http://cafedumonde.com/
Bread Pudding
"Commander's Palace, nestled in the middle of the tree-lined Garden District, has been a New Orleans landmark since 1880. Known for the award-winning quality of its food and its convivial atmosphere, the history of this famous restaurant offers a glimpse into New Orleans' storied past and has been the go-to destination for Haute Creole cuisine and whimsical Louisiana charm."
Commander's Palace
1403 Washington Avenue (504) 899-8221
Website: http://www.commanderspalace.com/
Twitter: @Commanders_NOLA
Huckleberry Pancakes
Serves 4 to 6
Ingredients:
2 eggs
3 tbsp. butter, melted
1/4 tsp. vanilla extract
1 1/2 cups cake flour
1 tbsp. kosher salt
3 tbsp. granulated sugar
2 tbsp. baking powder
1 to 2 tsp. vegetable oil
Preparation:
In a medium bowl combine eggs, butter and vanilla extract. In another medium bowl, mix flour, salt, sugar and baking powder. Gently whisk the egg mixture with the dry ingredients until just combined (a few lumps may remain). Do not over work.
Allow mixture to rest 1/2 to 1 hour before cooking.
To cook, heat a 12-inch nonstick skillet, heavy bottomed skillet or a griddle over medium heat for 3 to 5 minutes. Add 1 teaspoon of oil to coat the bottom of the skillet evenly. Pour 1/4 cup of batter onto 3 to 4 spots on the skillet and cook the pancake until large bubbles begin to appear, about 1 1/2 to 2 minutes. Using a spatula, flip the pancakes over and cook until golden brown on the second side. Repeat with remaining batter, using remaining 1 teaspoon of vegetable oil as necessary.
Sauce:
Ingredients:
1 oz. white chocolate, chopped
2 oz. huckleberries (or other fresh berry)
mint leaves to garnish
confectioner’s sugar to garnish
honeycomb for garnish
1 oz. candied pecans
Preparation:
Sprinkle pancakes with white chocolate and huckleberries and garnish with sprig of mint leaves. Dust with confectioners’ sugar. Candied pecans may be served with pancakes.
Steaks
The best steaks in NOLA are found at the Chophouse. Stop by and say hello to Barbara, Jerry and Greg Greenbaum!
Chophouse New Orleans
322 Magazine Street (504) 522-7902
Website: http://www.chophousenola.com/
Twitter: @chophousenola
Cocktail
The Hurricane
"Pat O'Brien converted his speakeasy to a legitimate drinking establishment in the 600 block of St. Peter Street called, of course, Pat O'Brien's." Sip the world famous Hurricane in the outdoor courtyard that captures the charm and ambiance that is the quintessential New Orleans and remember: "Have Fun" at Pat O's!
Pat O'Brien's Bar, Inc
718 St. Peter Street (504) 525-4823 Toll Free: (800) 597-4823
Website: http://shop.patobriens.com/
Twitter: @PatOBriensBarHow to Make an authentic Pat O'Brien's Hurricane
In a 26 oz. Hurricane glass, mix
• 4 oz. of Pat O'Brien's Hurricane Rum or a good Amber/Gold Rum
• 4 oz. of Pat O'Brien's Hurricane Mix
• Fill with crushed ice
• Garnish with an orange and cherry
Fried Chicken
The aromas of Mississippi and Louisiana cuisine emanating from the kitchen fill the air in the historic Treme neighborhood of New Orleans. In 2005, Ms. Willie Mae Seaton was honored with the prestigious James Beard Award for “America’s Classic Restaurant for the Southern Region.” Serving "America's Best Fried Chicken" since 1957!
Willie Mae’s Scotch House
2401 St. Ann Street (504) 822-9503
Website: http://www.williemaesnola.com/
Twitter: @WillieMaesNOLA
Red Bean and Rice
Opening in 1990, The Praline Connection serves "down-home" cajun-creole style soul food at affordable prices and features three generations of "Pure-D-Goodness".
The Praline Connection Restaurant
542 Frenchmen Street (504) 943-3934
Website: http://www.pralineconnection.com/
Jambalaya
The Old Coffeepot Restaurant was established in 1894, and has been known to serve one of the best breakfasts in New Orleans. Try the red jambalaya that begins with an herb crusted, oven-roasted chicken and finished with homemade tomato sauce. Plus, they are located right next door to Pat O'Brien's!
The Old Coffeepot Restaurant
714 Saint Peter Street (504) 524-3500
Website: http://www.theoldcoffeepot.com/
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I've heard they do nice shrimps there. I like shrimps but I prefer mine fresh & to eat them as they come.
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Ann, Sooo many good places to eat shrimp in New Orleans, I couldn't pick just one or two establishments. And they are freshly served straight from the warm waters of the Gulf of Mexico! Have a great week!
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That's great, Regan. Have a nice week!
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EAT New Orleans![/b]
Whether you are visiting New Orleans, Louisiana for the Mardi Gras Carnival season, or taking in a New Orleans Saints football match, or simply enjoying a romantic weekend at one of the Vieux Carré's historic hotels, leave plenty of time to eat New Orleans!
When I travel, either here or abroad, my destinations are determined by food. Yes, attractions factor in to my choice of places to visit, but I always eat my way through a city. Luckily for me, New Orleans is less than 80 miles from my home. No other city in the world has more culinary offerings waiting to be had than The Big Easy.
I could literally write a book on the best restaurants in NOLA, what to sip and sample, and what to gorge on, but instead I share with you a taste of some of my favorites. Enjoy!
Oysters:"In 1910, before Satchmo had ever formed his first band, the Acme Café was opened on Royal Street in the French Quarter. Acme has been pleasing the palates of discriminating diners ever since."
Acme Oyster House
724 Iberville Street (504) 522 - 5973 Website: http://www.acmeoyster.com/ Twitter: @AcmeOyster
And …
Live entertainment and dining with the most beautiful views of the Mississippi River!
Jackson Brewery Bistro Bar
620 Decatur Street, 1A (504) 333 - 6914
Website: http: http://www.jaxnola.com/
Twitter: @JAXNOLA
Brunch:
Steeped in elegance and charm, Court of Two Sisters has an aristocratic lure for visitors to the crescent city. Don't miss the Jazz brunch in the lovely courtyard, nor the sumptuous turtle soup!
Court of Two Sisters
613 Royal Street (504) 522 - 7261
Website: http://www.courtoftwosisters.com/
Twitter: @CourtTwoSisters
And…
"Brennan's is both historic and contemporary, proof that fine dining remains proudly relevant. As other cities lose their traditional restaurants to lifestyle changes in a fast-paced world, New Orleans continues to embrace and support the grand establishments that perpetuate this art." And there is absolutely nothing I can add to that!
Brennan's
417 Royal Street (504) 525 - 9711
Website: http://www.brennansneworleans.com/
Brennan's Bananas Foster Recipe
SINGLE BATCH (SERVES 2-4)
• 1 Ounce Butter
• 1⁄2 Cup Light Brown Sugar
• 1⁄4 Tsp Cinnamon
• 1 1⁄2 Ounces Banana Liqueur
• 1 1⁄2 Ounces Aged Rum
• 1⁄2 Banana Per Customer
DOUBLE BATCH (SERVES 5-8)
• 2 Ounce Butter
• 1 Cup Light Brown Sugar 1⁄2 Tsp Cinnamon
• 2 Ounces Banana Liqueur 1 1⁄2 Ounces Aged Rum
• 1⁄2 Banana Per Customer
METHOD
• Combine butter, sugar, and cinnamon in a flambé́ pan.
• As the butter melts under medium heat, add the banana liquor and stir to combine.
• As the sauce starts to cook, peel and add the bananas to the pan.
• Cook the bananas until they begin to soften (about 1-2 minutes)
• Tilt back the pan to slightly heat the far edge. Once hot carefully add the rum, and tilt the pan toward the flame, to ignite the rum.
• Stir the sauce to ensure that all of the alcohol cooks out.
• Serve cooked bananas over ice cream and top with the sauce in the pan.
Muffaletta
"Located on Decatur Street in the middle of New Orleans’ French Quarter, we're a third generation, old-fashioned grocery store founded in 1906 by Salvatore Lupo, a Sicilian immigrant who is famous for creating the muffuletta." Psst! They deliver nationwide!
Central Grocery New Orleans
923 Decatur Street (504) 523-1620
Website: http://www.centralgrocerynola.com/
Po-Boys
Mother's Restaurant
401 Poydras Street (504) 523-9656
Website: http://www.mothersrestaurant.net
Beignets
This French pastry is deep-fried and smothered in powdered sugar, and best enjoyed with a steaming cup of dark roasted coffee. Everyone knows to head over to Café du Monde and take-a-load-off across from Jackson Square.
Café du Monde
800 Decatur Street (504) 525-4544
Website: http://cafedumonde.com/
Bread Pudding
"Commander's Palace, nestled in the middle of the tree-lined Garden District, has been a New Orleans landmark since 1880. Known for the award-winning quality of its food and its convivial atmosphere, the history of this famous restaurant offers a glimpse into New Orleans' storied past and has been the go-to destination for Haute Creole cuisine and whimsical Louisiana charm."
Commander's Palace
1403 Washington Avenue (504) 899-8221
Website: http://www.commanderspalace.com/
Twitter: @Commanders_NOLA
Huckleberry Pancakes
Serves 4 to 6
Ingredients:
2 eggs
3 tbsp. butter, melted
1/4 tsp. vanilla extract
1 1/2 cups cake flour
1 tbsp. kosher salt
3 tbsp. granulated sugar
2 tbsp. baking powder
1 to 2 tsp. vegetable oil
Preparation:
In a medium bowl combine eggs, butter and vanilla extract. In another medium bowl, mix flour, salt, sugar and baking powder. Gently whisk the egg mixture with the dry ingredients until just combined (a few lumps may remain). Do not over work.
Allow mixture to rest 1/2 to 1 hour before cooking.
To cook, heat a 12-inch nonstick skillet, heavy bottomed skillet or a griddle over medium heat for 3 to 5 minutes. Add 1 teaspoon of oil to coat the bottom of the skillet evenly. Pour 1/4 cup of batter onto 3 to 4 spots on the skillet and cook the pancake until large bubbles begin to appear, about 1 1/2 to 2 minutes. Using a spatula, flip the pancakes over and cook until golden brown on the second side. Repeat with remaining batter, using remaining 1 teaspoon of vegetable oil as necessary.
Sauce:
Ingredients:
1 oz. white chocolate, chopped
2 oz. huckleberries (or other fresh berry)
mint leaves to garnish
confectioner’s sugar to garnish
honeycomb for garnish
1 oz. candied pecans
Preparation:
Sprinkle pancakes with white chocolate and huckleberries and garnish with sprig of mint leaves. Dust with confectioners’ sugar. Candied pecans may be served with pancakes.
Steaks
The best steaks in NOLA are found at the Chophouse. Stop by and say hello to Barbara, Jerry and Greg Greenbaum!
Chophouse New Orleans
322 Magazine Street (504) 522-7902
Website: http://www.chophousenola.com/
Twitter: @chophousenola
Cocktail
The Hurricane
"Pat O'Brien converted his speakeasy to a legitimate drinking establishment in the 600 block of St. Peter Street called, of course, Pat O'Brien's." Sip the world famous Hurricane in the outdoor courtyard that captures the charm and ambiance that is the quintessential New Orleans and remember: "Have Fun" at Pat O's!
Pat O'Brien's Bar, Inc
718 St. Peter Street (504) 525-4823 Toll Free: (800) 597-4823
Website: http://shop.patobriens.com/
Twitter: @PatOBriensBarHow to Make an authentic Pat O'Brien's Hurricane
In a 26 oz. Hurricane glass, mix
• 4 oz. of Pat O'Brien's Hurricane Rum or a good Amber/Gold Rum
• 4 oz. of Pat O'Brien's Hurricane Mix
• Fill with crushed ice
• Garnish with an orange and cherry
Fried Chicken
The aromas of Mississippi and Louisiana cuisine emanating from the kitchen fill the air in the historic Treme neighborhood of New Orleans. In 2005, Ms. Willie Mae Seaton was honored with the prestigious James Beard Award for “America’s Classic Restaurant for the Southern Region.” Serving "America's Best Fried Chicken" since 1957!
Willie Mae’s Scotch House
2401 St. Ann Street (504) 822-9503
Website: http://www.williemaesnola.com/
Twitter: @WillieMaesNOLA
Red Bean and Rice
Opening in 1990, The Praline Connection serves "down-home" cajun-creole style soul food at affordable prices and features three generations of "Pure-D-Goodness".
The Praline Connection Restaurant
542 Frenchmen Street (504) 943-3934
Website: http://www.pralineconnection.com/
Jambalaya
The Old Coffeepot Restaurant was established in 1894, and has been known to serve one of the best breakfasts in New Orleans. Try the red jambalaya that begins with an herb crusted, oven-roasted chicken and finished with homemade tomato sauce. Plus, they are located right next door to Pat O'Brien's!
The Old Coffeepot Restaurant
714 Saint Peter Street (504) 524-3500
Website: http://www.theoldcoffeepot.com/
great stuff.
thanks for sharing and posting this for all of us and for all of your fans/friends/followers and potential new fans and followers. -
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Thank you my dear! You never forget Yellow roses are my favorite!
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