Arturo O'Farrill is at the center of a dynasty between his father, composer Chico O'Farrill (1921-2001), and his son Adam, on trumpet here today. Zack, a younger son, plays drums, while Arturo's wife, Alison Deane, is a classical pianist and professor at City College in New York.
New Orleans, La. – It's a weekend for memories as the Lula Elzy New Orleans Dance Theater celebrates 20 years of innovative dance with a "Retrospective" concert. And...Summer Lyric Theater at Tulane University continues it's 44th season with an exploration of fairy tales and magic, as it presents the Tony Award winning musical Into The Woods. We go Inside the Arts for a sneak peek at both events. More info @ www.ledtneworleans.com and http://summerlyric.tulane.edu
New Orleans, LA – In the 1940's, jazz began to be recognized as a genre worthy of acedemic study. Around this time, trumpeter Bunk Johnson gained a cult following as one of the founding fathers of this New Orleans-born music. WWNO's Paul Maassen got the story from the director of the Hogan Jazz Archive at Tulane University, Dr. Bruce Raeburn.
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New Orleans, La. – Dinner guests at Stacey Greco's home in Hahnville were forever saying that her remoulade sauce was so good she should bottle it. Don Militello heard much the same thing from fellow tailgaters around Tiger Stadium before LSU football games whenever he broke out an olive salad made from an old family recipe called "olive mix." And the same advice greeted Gentilly resident Monique Hodges once she started bringing her cupcakes around to family parties.
New Orleans, LA – The Reading Life for July 12th and 16th features Cara Hoffman, author of the novel, So Much Pretty, Fred Kasten's interview with memiorist Paul Guest, author of One More Theory About Happiness, and Lee Grue's reading of a poem from her new collection, Downtown.
8 SLICES OF FRENCH BREAD, SLICED 1 1/2 INCH THICK 1 1/2 CUPS OF MILK 6 EGGS 1 TABLESPOON HOT SAUCE (OR TO TASTE) 8 OZ. HERBED SOFT CHEESE (GOAT, FARMER'S OR SEASONED CREAM CHEESE COMBINED WITH FRESH HERBS OF CHOICE) 4 TBS BUTTER
Cut a pocket, from the side, into the center of each piece of French bread. Divide the cheese into 1/8ths and insert one piece into each slice of bread.