March 3rd, 2014
09:00 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

If you’ll be in New Orleans for Mardi Gras, lucky you.
 
Note that there are new rules for the parade route, the most important one surely being this: Private portable toilets are no longer allowed on public property. You’ll have to leave your personal Porta-Potty at home.
 
If you’re not going to make it to NOLA, there are plenty of other places where you can pretend like you’re there, and here are a few.
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Urban farming roots community after BP spill
October 14th, 2013
10:15 PM ET
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Editor's note: Next year, the Southern Foodways Alliance will explore inclusion and exclusion at the Southern table in 2014. This theme is two-fold. It marks the 50th anniversary of the desegregation of Southern restaurants. It also challenges us to take an honest look at ourselves today - for the sake of tomorrow. Who is included? Who is excluded? For the Southern table, what are the implications of obesity? Class, nationality, and sexuality? These are critical issues to ponder. Sustainable South hopes to draw your attention to agricultural groups tackling inclusion and exclusion from the field. Today's contributor is Emilie Dayan, a SFA project manager who blogs weekly about issues of nutrition, sustainability, and food policy in the South.

The VEGGI Farmer’s Cooperative challenges head-on problems of inclusion and exclusion in New Orleans, Louisiana. The cooperative, established following the effects of the BP oil spill on the Vietnamese community in New Orleans East, aims to provide the highest quality local produce and seafood to Crescent City and beyond.

The story of this community goes back to 1975 when, after the fall of Saigon, the Archdiocese of New Orleans invited many of the Christian Vietnamese who supported the U.S.-allied government to seek asylum in Louisiana. There, the Vietnamese found a familiar climate and jobs as fishermen, a trade many had practiced in Vietnam.
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Gulf oyster nets still barren, three years after oil spill
April 29th, 2013
01:45 PM ET
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On his dock along the banks of Bayou Yscloskey, Darren Stander makes the pelicans dance.

More than a dozen of the birds have landed or hopped onto the dock, where Stander takes in crabs and oysters from the fishermen who work the bayou and Lake Borgne at its mouth. The pelicans rock back and forth, beaks rising and falling, as he waves a bait fish over their heads.

At least he's got some company. There's not much else going on at his dock these days. There used to be two or three people working with him; now he's alone. The catch that's coming in is light, particularly for crabs.

"Guys running five or six hundred traps are coming in with two to three boxes, if that," said Stander, 26.
Out on the water, the chains clatter along the railing of George Barisich's boat as he and his deckhand haul dredges full of oysters onto the deck. As they sort them, they're looking for signs of "spat": the young oysters that latch onto reefs and grow into marketable shellfish.
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Filed under: Disaster • Environment • Fishing • New Orleans • Ocean • Oil Spill


In New Orleans, the sno-ball must go on
February 11th, 2013
08:00 AM ET
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In honor of Mardi Gras, the Southern Foodways Alliance celebrates the unique food of New Orleans. Today's story comes courtesy of Sara Roahen, author of "Gumbo Tales: Finding My Place at the New Orleans Table." It should also be noted that many sno-ball stands are closed at this time of year, but that's not stopping anyone from dreaming about them.

Editor's note: The James Beard Foundation has just announced that Hansen's Sno Bliz will receive a 2014 America's Classics award, along with Nick's Italian Cafe (McMinville, Oregon), Olneyville New York System (Providence, Rhode Island), Perini Ranch Steakhouse (Buffalo Gap, Texas) and Sokolowski's University Inn (Cleveland, Ohio). The award honors regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal.

First things first: a New Orleans sno-ball is not a snow cone - a pre-frozen, rock-hard concoction like those sold from ice cream trucks and concession stands elsewhere. As each of our New Orleans Sno-Balls oral history subjects attest, New Orleans sno is a product of locally made, carefully stored, and expertly shaved-to-order ice.

The sugary syrups that color and flavor a New Orleans sno-ball are equally important to the final product, and each sno-ball maker protects his own syrup recipes. In fact, a majority of the recipes at Hansen’s Sno-Bliz in Uptown, Williams Plum Street Snowballs near Riverbend, and Sal’s Sno-Balls in Old Metairie have survived several generations of ownership.
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A love letter to Louisiana
August 30th, 2012
10:00 AM ET
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(Editors' Note: We originally ran this piece on August 29, 2010 - the five-year anniversary of Hurricane Katrina. With our beloved New Orleans and Gulf Coast in the path of Hurricane Isaac, it seemed fitting to share this reminder of why this region is so dear to our hearts and vital to the world. Want to help? CNN's Impact Your World has a great list of resources.)

To pay our own tribute to the New Orleans spirit, we rounded up a celebrated group of people from all walks of the Louisiana living tradition to share their own stories on why the region's food culture should not - and will never be - washed away.

Five Reasons to Eat in Louisiana

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Filed under: 100 Places to Eat • Creole • Disaster • Environment • Feed the Soul • Flood • Hurricane • New Orleans • New Orleans


New Orleans' iconic Hubig's Pies burns down
July 27th, 2012
01:00 PM ET
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The home of New Orleans's beloved Hubig's Pies was destroyed by a fire early Friday morning in a "total loss," according to the New Orleans Fire Department.

The five-alarm fire at the historic bakery began around 4:28 a.m. in the Faubourg Marigny neighborhood, CNN affiliate WWL-TV reported.

An employee noticed smoke coming out of the fryer room, where the fire is assumed to have started.
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Filed under: Bite • Breaking News • Cuisines • New Orleans • New Orleans • News • Obsessions • Travel


How to feast at Jazz Fest
April 29th, 2012
02:48 AM ET
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Andreas Preuss is a Supervising Producer at CNN. He's based in Atlanta, but New Orleans is his happy place.

For the next two weekends, the New Orleans Jazz and Heritage Festival is ground zero for music lovers, food enthusiasts and anyone who wants to soak up the culture of South Louisiana. There's a lot to offer on all these fronts. For me, as a native New Orleanian, it's the best two weekends on earth.

You really can't go wrong at the Jazz Fest; there are food booths setup in strategic locations around the site at the New Orleans Fairgrounds. Locals know how to navigate the field and for visitors it's a bit of delicious hide and seek.

One of the best ways to meet and eat is by sitting with some fellow festival goers. There are small tables set up around the food booths – and they can quickly become a sort of buffet of what people are eating. You hear a lot of "What's that?" and "Where did you find it?" and the inevitable "Wanna try a bite?" I tend to be nomadic in my Jazz Fest feasting. And just like exploring the city itself, there's a new food adventure around every corner.

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Filed under: 100 Places to Eat • Creole • Events • Fair Food • Jazz Fest • New Orleans • New Orleans • Regional Sandwiches • Sandwiches


Of Mardi Gras Krewes and King Cakes
February 21st, 2012
01:00 PM ET
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Carnival season ends Tuesday with Mardi Gras, and for the past eight days, partygoers have taken over the French Quarter in New Orleans, reveling in beads, booze and well, that other five-letter b-word.

For those of us looking for a way to celebrate Fat Tuesday from the comfort of our homes or the lameness of our offices, have no fear. There is a cure to the “I’m-Not-in-New-Orleans” blues and it’s called the King Cake.

The popular pastry is rich to the taste buds but it’s also rich in history, explains Arthur Hardy, the self-proclaimed "World’s Foremost Authority on Mardi Gras."

Hardy says the exact history is not certain, but like many things in New Orleans, the King Cake is believed to have originated in France as part of the Feast of the Epiphany, a celebration for the three wise men who visited Christ twelve days after Christmas.
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Filed under: Bite • Cuisines • Events • Mardi Gras • New Orleans • New Orleans • News • Travel


February 20th, 2012
11:45 AM ET
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Laissez les bons temps rouler! It's Mardi Gras time in New Orleans, and to us that means an excuse to down as many muffulettas, oysters, bowls of etouffee and gumbo, and glasses of brandy milk punch as we can fit in our mouths.

It's also a time for New Orleans' residents (and many fans) to celebrate the resilient spirit of a city that refused to give up, despite a series of tragedies that threatened to destroy their way of life forever.

Fill up a Hurricane glass, grab a beignet and get a taste of life in America's most delicious city.

What NOT to Do During Mardi Gras - Lu Brow advises not to bargain for beads and shares the importance of a Popeye's run with strangers

Five Cocktails I Enjoy Creating and CONSUMING During Mardi Gras - but Lu certainly knows how to cut loose, too

What we ate in New Orleans - and you should, too.

iReport: The best bites in New Orleans - We asked, and you shared your must-try foods all over town.

The food that got them through - New Orleanians love to talk...and argue...and educate...and opine about food. It's who they are, and what has kept them going, even when their very way of life was in danger of being swept away forever.
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Filed under: 100 Places to Eat • Creole • Events • Mardi Gras • New Orleans • New Orleans


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