Each year NOCCA’s culinary arts program invites restaurateurs, chefs and media representatives to attend a cook off between three culinary students. It's for TheDish That Makes a Difference, a friendly competition that places the winning dish in more than a dozen restaurants around town.
Unconventional cuts of fish, raw seafood and other changes are rising in popularity, adding to the standard lineup at New Orleans restaurants.
New Orleanians know the routine well enough: Lent arrives, jokes regarding the “sacrifice” of eating fish instead of meat make the rounds, and people start gorging on fried seafood platters, oyster po-boys and the grilled fish du jour.
Food writer Ian McNulty on the odd, annual rite of airborne produce as the city celebrates St. Patrick's Day along the parade route.
Long before we thought much about food culture, learned to crave complex flavors or even did our own ordering at restaurants, many of us began to fantasize about food thanks to one enduring classic of a book, Cloudy with a Chance of Meatballs.
With the arrival of Lent, we’re all scaling down our appetites. No more sloth, lust or gluttony. After all, less is more. And good things, they say, come in small packages.
But when it comes to food? In New Orleans? I’m not so sure.
The small-plate trend seems to be, well, mushrooming. Baru, Booty's, Dominica, Salu, Three Muses — the list goes on and on. Even the owners of Finn McCool's, that Irish bastion of barbecue and beer, are jumping on the tasting bandwagon with the new Trèo on Tulane Avenue.
Food writer Ian McNulty on two off-the-radar cafes with healthy options on the menu and social service in the business plan.
As fun as Carnival can be in New Orleans, the end of this season of parades and parties and carrying on can come as something of a relief. Whatever Lent might mean to you, the aftermath of Mardi Gras is a time to regroup and get your priorities back in focus.
The morning of Mardi Gras calls for something a little hardier — and a little more indulgent — than your average bowl of Wheaties. After all, a long day lies ahead, thick with flying beads, outlandish parade floats and food in every form and function. When partying in New Orleans starts as early as dawn, a good breakfast is crucial.
And don't forget, Poppy Tooker adds: "This is the one city in America where breakfast drinking is totally socially acceptable." Why let such a splendid opportunity go to waste?