Event Details

Diane Sukiennik, Associate Editor, Food and Wine Access
Michael Reiss, Editor, Food and Wine Access

Post Katrina New Orleans is a must on any traveler's short list. The city is alive and thriving and in many respects is better than ever.

The tourist sections of town were spared the storm's worst devastation and in fact have benefited from the renovation that took place in virtually every hotel and tourist venue. The city has never been cleaner, safer and more accommodating to visitors.

Corporate and convention business is approaching the pre-storm level and tourists are beginning to rediscover the charm and allure of the city. There is more heart and soul to be savored as every denizen has a survivor story to tell and every visitor is embraced with genuine welcome and gratitude.

The vibrancy, spunk and spirit of New Orleans has never been more palpable. It is a city ready to embrace and be embraced by the world. It's new motto, "Forever New Orleans" must be experienced to be felt. Live the motto, visit New Orleans NOW!

Here are some options for your visit! Click on the picture to find the information you want.

This Central Business Hotel is far from the cookie cutter look or feel that you might expect from a hotel group. In fact, Loews New Orleans is a premium,luxury hotel that exudes the sassy class of the city.

This tech savvy hotel offers every amenity and more. Service is serious and professional, the fitness center, pool, Jacuzzi and sauna compete with the finest on offer.

The restaurant and cocktail lounge are renowned and the meeting space accommodates groups who require the highest standards and latest equipment.

Loews New Orleans Hotel's swimming pool and fitness center are world class.

Photo by Michael Reiss

The location, in the Central Business District is just blocks from the French Quarter, Riverwalk, Warehouse District and Convention Center.

The business or leisure traveler who wants spacious luxury and impeccable service with sweeping views of the Mississippi River and the city skyline will be able to relax, refresh and revitalize at Loews New Orleans Hotel.

The spacious and beautifully appointed guest rooms at Loews New Orleans Hotel are also equipped with high-speed internet access.

Photo by Michael Reiss

Loews New Orleans Hotel
300 Poydras Street
New Orleans, LA. 70130
Phone: (504) 595-3305

Photo by Michael Reiss

Maison Dupuy Hotel, located in the French Quarter on a quiet, residential street is close enough for a walk to all the high voltage action of Bourbon Street, yet far enough away to provide the peace and quietude that guests crave after a night out.

This is Maison Dupuy's beautiful garden courtyard complete with swimming pool, spa, and adjacent fitness center.

Photo by Michael Reiss

Noted for it's sumptuous courtyard, pool and Jacuzzi, this full service hotel offers all the amenities plus the charm of staying in the famed French Quarter.

Add to this the benefit of its world class dining at Dominique's located on the premises, and you have the perfect formula for a memorable New Orleans getaway!

The rooms at Maison Dupuy are appointed in elegant traditional style.

Photo by Michael Reiss

If you desire to escape the ordinary, consider staying in an art gallery! The Renaissance Arts Hotel is a work of art in itself, both architecturally and in terms of the objects within. The lobby- cum-art gallery is a visual enticement where your sensual experience begins. Both the public spaces and the rooms themselves display works of art.

The Renaissance Arts Hotel has dramatic interior spaces filled with art.

Photo by Michael Reiss

The spacious rooms combine stylish elegance with 21st century amenities. Located in the heart of the newly hip warehouse district, the adjacent art galleries, shops and trendy restaurant makes for great strolling. La Cote Brasserie, the restaurant located at the lobby level of the hotel, continues the artistic theme both in decor and memorable food. The attentive service puts the finishing touch on this work of art, well worth experiencing!

The rooms at the Renaissance Arts Hotel combine stylish elegance with 21st century amenities.

Photo by Michael Reiss

Renaissance Arts Hotel
700 Tchoupitoulas St.
New Orleans, LA 70130
(504) 613- 2330

Located in the heart of downtown New Orleans, just one block from the historic French Quarter and six blocks from the Louisiana Superdome, The Renaissance Pere Marquette Hotel is a historic, art-deco-style professional building, which opened its doors as a Renaissance Hotel in 2001.

The lobby of the Renaissance Pere Marquette Hotel is elegant and tranquil.

Photo by Michael Reiss

From your first steps into the stylish lobby, to the well appointed contemporary decor of your room, to the sleek virtuosity of Rene' Bistrot, located at lobby level, you experience a unique sense of place that is New Orleans. A welcoming, helpful staff and amenities that include a pool and fitness center make this an ideal place to enjoy the "Big Easy".

At "Club Level" at the Renaissance Pere Marquette Hotel one can have a wonderful morning breakfast.

Photo by Michael Reiss

The Renaissance Pere Marquette
817 Common St.
New Orleans, LA 70112
(504)525 1111

Located in the quiet, residential section of the French Quarter, Le Richelieu Hotel is an historic property, which offers charm, efficiency and convenience to its guests. The rooms are decorated to evoke the memory of many different cultures which make up the history of New Orleans. The hotel boasts of clientele as notable as Paul McCartney and its loyal repeat guest list speaks to the hospitality offered by its congenial staff. Of particular note is the complimentary self - parking, which is a rarity in the city.

The facade of Le Richelieu Hotel blends in with the historic character of the French Quarter.

Photo by Michael Reiss

The hotel boasts of clientele as notable as Paul McCartney and its loyal repeat guest list speaks to the hospitality offered by its congenial staff. Of particular note is the complimentary, security self-parking, which is a rarity in the city.

The rooms at Le Richelieu Hotel have great charm.

Photo by Michael Reiss

This Greek revival style mansion offers just the right combination of old world charm with its generational and Victorian antiques in a newly constructed home that offers all the modern conveniences. You will be graciously welcomed by your hosts, Don and Rosetta who have made their dream your reality while in New Orleans. Breakfast is a treat and a surprise as you await Rose's culinary inspiration of the day. The location on St. Charles Avenue is convenient to the trolley and just minutes away from any activity on your agenda for the day. The best part of the day may well be your return to the mansion!

This is one of the magnificent suites found at the Hubbard Mansion, New Orleans.

Photo by Michael

Hubbard Mansion
Bed and Breakfast
3535 St. Charles Avenue
New Orleans, LA 70115
(504) 897-3535

Located on legendary Royal Street, this beautifully renovated historic property offers the modern comforts of a world class hotel including fitness center, business center, pool, conference rooms, restaurant and bar while retaining some of the charm and history of the quarter. Although it is centrally and conveniently located in the heart of Royal St., it exudes a sense of calm. The rooms are comfortably appointed and well insulated from any street noise. The staff are gracious and accommodating. The Omni Royal Orleans is a great find.

Omni Royal Orleans
621 St. Louis Street
New Orleans, Louisiana 70140
(504) 529-5333

Diane Sukiennik, Associate Editor, Food and Wine Access
Michael Reiss, Editor, Food and Wine Access

Superlatives and surprises abound in the kitchen of Proprietor Kenneth Lacour 's Cuvee.

This jewel box gem is always prepared to delight those fortunate enough to snab a reservation. Tireless and passionate Executive Chef Bob Iacovone starts his preparation at 6:30 A.M., so that you will be dazzled by his unique, personal interpretations of the finest New Orleans has to offer.

Reno De Ranieri, the wine guy, eagerly suggests pairings that enhance your culinary experience. The waitstaff is informal and informed, ready to describe Chef Bob's culinary creations. There is an esay vibe that offers a counterpoint to the seriously playful food found at Cuvee.

The menu changes regularly, so, if you liked what you just ate, come back soon for another helping and then be prepared to be wowed again by something new!

The atmosphere at Cuvee is relaxed, and, at the same time, lively with historic brick walls of a 19th century building as a backdrop. What food came out of the four-person kitchen exceeded our expectations in its complexity, originality and intensity of flavors, particularly when compared with Two and Three-Star Michelin Restaurants in France, which regularly have up to 40 persons in the kitchen.

In short, for one of the finest and most refined dining experiences in New Orleans, where food and wine are married with great care, go to Cuvee for a stellar experience!

This is Cuvee's lively atmosphere, set in an historical brick building.

Photo by Michael Reiss

Spiced Shrimp Napoleon, crisp mirliton,remoulade; cayenne buerre blanc and frisee

Deux Foie Gras, the brulee; chef's daily preparation

A taste of Northern and Southern Shellfish; scallop stuffed ravioli, butter poached maine lobster, truffled parmigiano reggiano cream; shrimp stuffed ravioli; "popcorn" lump crab meat; sauce etouffe

The Duck, steen's- cured- smoked breast; confit leg,walnut-bleu risotto, hudson valley foie gras; pear glace

This is Cuvee's "Spiced Shrimp Napoleon, crisp mirleton, remoulade, cayenne buerre blanc and frisee," one example of the creative and exciting food found at Cuvee.

Photo by Michael Reiss

If you're interested in tasting a new twist on New Orleans cuisine, Chef Dominique Macquet, a native of Mauritius, willl introduce you to the fresh flavors of the islands at Dominique's.

He takes his inspiration from tropical latitudes and uses his broad culinary background, including apprenticeships in several continents, to create cuisine that incorporates global influences. Winner of numerous accolades, Chef Dominique's presentations are exciting, his flavors unique and memorable.

Located in the Maison Dupuy Hotel, Dominique's will continue to host "The French Quarter Wine Festival," each spring, modeled after the prestigious "Boston Wine Festival." Winemakers will showcase their best bottles at dinners designed by Chef Dominique to highlight the wine.

What could be a better treat than to stay at Maison Dupuy and dine at Dominique's? This world class experience awaits you in New Orleans.

This is the the warm, comfortable interior at Dominique's.

Photo by Michael Reiss

Indian Ocean "Fleur de Sel" Cured Wild Salmon on local Blue Crab Claw meat, hearts of Palm, Horseradish cream, Brioche Crouton with American Caviar

Seared Foie Gras on "Pain d'Epices", Home made Champagne preserved Bing Cherries and Duck Essence

Seared Pompano on Fricasse of Rock Shrimp and Hearts of Palm with Lobster-Lemon Oil

Fire Roasted Louisiana Shrimp with Braised Mirleton-Tasso and Shrimp Croquette, Green Mango chutney, Shrimp Essence

Dominique's "Seared Moulard Duck Breast with Duck fig jus" is one of his succulent dishes.

Photo by Michael Reiss

At Cafe Adelaide the signature attention to detail and to customer satisfaction is seen and felt at this member of the Commander's Palace Family of Restaurants located in the lobby of Loew's Hotel.

Add to that the magic of Chef Danny Trace from Commander's Palace and the high energy vibe from the adjacent Swizzle Stick Bar and Lounge, and you've got the recipe for a quintessential New Orleans night on the town.

Start with one of the signature cocktails made from scratch by the Bar Chef, as you peruse the menu of creole creations, or better yet, request a cocktail paired with one of your dining selections for a new twist on pairings.

In fact, Chef Trace has designed a Bar Table Tasting Menu for dinners paired exclusively with cocktails created by Bar Chef Lu Brow.

Located in the Central Business District, this is a popular power lunch spot where the "$29 Po Boy" completes with cocktails and is an indication that world class dining is ready to be savored in New Orleans.

This is the the sleek, contemporary interior at Cafe Adelaide

Photo by Michael Reiss

Shrimp and Tasso "Corndogs", 5 pepper jelly, picled okra, chicory greens and Crystal Hot sauce butter

Dirty Duck Calas & Foie Gras, crispy duck confit calas, blackberry Bocage honey, Satsuma marmalade and foie gras fondue

Louisiana Shrimp and Grits,andouille stone ground grits, melted leeks and truffled woodland sauce

Harris Ranch Black Angus Sirloin Strip,three potato Lyonaisse, apple smoked bacon, forestière butter and “Peychaud’s Bitters” steak sauce

Lu Brow, Queen of Cocktails at The Swizzle Stick Bar, teamed up with Ti Adelaide Martin and Lally Brennan to write In the Land of Cocktails. The traditional and innovative cocktail recipes found in the book are served at The Swizzle Stick Bar.

Cocktails with food? Indeed, at both Cafe Adelaide and The Swizzle Stick Bar cocktails are intelligently paired with food, including paired with the famous "$29 Po Boy" created by Chef Trace and served at lunch.

Photo by Michael Reiss

Cafe Adelaide
& The Swizzle Stick Bar
Loews New Orleans Hotel
300 Poydras Street
New Orleans, LA. 70130
Phone: (504) 595-3305

http://www.cafeadelaide.com/

Co-chefs Allison Vines-Rushing and Slade Rushing combine culinary traditions from their Mississippi and Louisiana roots to form the name MiLA.

Along the way, they garnered their acumen from apprenticeships in France, New York City and San Francisco. Their strong French technique sprinkled with Southern influence makes for gastronomic gusto.

Original takes on classics such as barbeque lobster instead of barbeque shrimp make this chic, sleek bistro a must for serious foodies.

The thoughtful, exciting wine pairings at perfect serving temperature suggested by Restaurant Manager and Sommelier Jim Kelly, offer spot-on compliments to the culinary mastery of this husband-and-wife team.

Booths and tables--comfortably spaced for conversation-- make MiLA a dining destination on the short list of any gourmet.

This is the the sleek, cool, contemporary interior at MiLA .

Photo by Michael Reiss

Roasted Duck Breast, Verjus Glazed Mirliton, Buttermilk Polenta
Sauteed Redfish, Fricasse of Vegetables, Escargot,

At MiLAyou can experience the original and luscious "Bar-B-Que Lobster", which is fresh Main Lobster done in a special New Orleans style.

Photo by Michael Reiss

MiLA
Renaissance® Pere Marquette Hotel
817 Common Street
New Orleans, Louisiana 70112 USA
Phone: 1-504-525-1111

Housed in the Renaissance Arts Hotel, La Cote Brasserie is an artistic and culinary tour de force.

Chef Chuck Subra's palette is international, his brushstroke refined, and his works of culinary art satisfies the most discriminating of connoisseurs.

He may truly be one of the most authentic chefs of New Orleans because his menu incorporates numerous culinary traditions.

The wine list offers the range of viticulture traditions, both old and new world and provides possibilities for complimenting or contrasting with the assertive flavors of this culinary palette.

This is the the beautiful interior at La Cote Brasserie.

Photo by Michael Reiss

Charbroiled Oysters, Herbsaint spinach, parmesan crust

BBQ Shrimp, Abita Beer; Stone Ground Grits

Bouillabaisse Fish Stew with Saffron Rouille & Croutons

Whole Fish, blanc mac and cheese, grilled lemons

This is the "Bouillabaisse Fish Stew with Saffron Rouille & Croutons," one of the full-flovored and satisfying dishes served at La Cote Brasserie, creatively prepared by Chef Chuck Subra.

Photo by Michael Reiss

La Cote Brasserie
Renaissance Arts Hotel
700 Tchoupitoulas St.,
New Orleans,LA 70130
Arts District at Girod St.
(504) 613 2350

"Go where the locals go" has never been better advice than when describing the dining experience at this charming Uptown home turned restaurant. Dick & Jenny's down home congenial vibes, cozy spaces and no-reservation policy serve to reinforce the "you'all-come-and-enjoy" motto of owners Dick and Jenny. They want everyone to have an equal chance to taste the kind of food that makes New Orleans such a unique culinary destination, at prices that everyone can afford.

Chef Dick Benz dishes up a feast for all the senses and co-owner, wife Jenny creates an ambiance that makes you feel like you're part of the neighborhood. The sensational Creole-French cuisine changes with the seasons except for those dishes that the locals insist upon. The quality, creativity and price benefit rank this restaurant on the short list of "must tries" in the city.

Dick & Jenny's friendly and charming dinning room is decorated with ceramic plates custom made for special customers.

Photo by Michael Reiss

Fried Green Tomatoes and Louisiana Crab Cakes with Roasted Red Pepper Aioli
Corn Fried Gulf Oysters With Southern Slaw And New Orleans Remoulade

Honey Roast Duckling with Savory Rosemary Corn bread pudding and Ginger Peach Demi Glace
Fennel Seared salmon With Seafood Bouillabaisse Provençal - Mussels, Shrimp, Crab and Scallops In a Tomato Saffron Broth

You'll enjoy the expertly prepared Creole-French cuisine at Dick & Jenny's.

Photo by Michael Reiss

Martinique Bistro is located in a quaint country cottage on trendy Magazine Street. The restaurant serves full-flavored French fare with Caribbean flair. Chef Hubert Sandot uses a rich multi-textured palette to add intrigue, finesse and complexity to traditional dishes as well as surprising diners with utterly original new creations. Magic on the plate is equaled by magic in the glass, as knowledgeable serving staff suggest stunning wine pairings to complement every taste sensation.

This is the friendly and cozy interior of Martinique Bistro.

Photo by Michael Reiss

Pain Perdu with Duck Confit, Exotic Mushrooms, Dried Pears & William Poire Demi-Glace
Exotic Mushroom, Caramelized Fennel & Leek Tart with Sunflower Shoots & Truffle Vinaigrette

Beet and Horseradish Cured Wild Tasmanian Salmon on Mixed Field Greens with Pickled Beets, Caperberries, Shaved red Onion & a Creamy Dill & Horseradish Dressing
Gulf Shrimp Sautéed with Sun Dried Mango & Curry

Homemade Ice Cream and Sorbets such as strawberry balsamic, and, ginger maple syrup.

"Gulf Shrimp Sautéed with Sun Dried Mango & Curry" is an example of the inspired French/Caribbean cuisine found at Martinique Bistro.

Photo by Michael Reiss

c is a converted antique drugstore in an uptown residential area. It has been transformed into a Parisian bistro, which is lively and cozy at the same time. Chef Mathias Wolf's New French American cuisine offers a range of classics and thoroughly modern dishes. His juxtaposition of ingredients offers interesting interplay and counterpoint, providing a sense of subtle satisfaction and surprise. The staff are professional and the Sommelier Kevin will enhance your dining experience with his creative suggestions for wine pairing.

Gauteau's has a lively Parisian bistro atmosphere.

Photo by Michael Reiss

Seared Sea Scallops with truffled black pepper linguini
Duck Confit with sautéed cabbage and sherry vinegar

Sautéed grouper with truffled cauliflower risotto and an herbed vinaigrette
Braised Beef Short Ribs with roasted beets and horseradish consommé

"Seared Sea Scallops with truffled black pepper linguini" is one of the many inspired and creative dishes at Gauteau's.

Photo by Michael Reiss

You don't need to be an elite gaming person to eat at the John Besh Steak House at Harrah's Casino. What you do need is an appreciation for fine food, great beef, and exceptional wine service. This restaurant is far more than a steak house. It is a fine dining venue in the John Besh tradition, which happens to feature beef. Although the steaks are succulent, juicy, tender and full flavored, nearly half of the entrees feature fish, seafood and fowl, so there is something for everyone.

Everyone will be delighted with the presentation, quality, quantity and creative accompaniments. The eclectic wine list is managed by a skilled sommelier,Saunders Conroy,who will creatively pair wines with your selections. The elegant decor and processional wait staff will quickly make you forget that you are in a casino, for in fact, you are in a culinary destination worthy of a special trip.

This is the hip, sophisticated atmosphere at the John Besh Steak House at Harrah's Casino.

Photo by Michael Reiss

The Besh Barbecued Shrimp served with warm French bread
Horseradish and Parmesan Roasted Oysters

Oysters Rockefeller,Four Louisiana oysters broiled on the half shell, topped with baby spinach, smoked bacon, fresh parmesan and Pernod

40-Day Dry -Aged New York Strip Steak with blue cheese butter, onion rings and molten marrow

Crispy Seared Day Boat Scallops with fresh truffle risotto

Favorite Dessert:

Brown butter brioche Bread Pudding, almonds and Irish whiskey ice cream

John Besh Steak House at Harrah's Casino has creative and expertly executed cuisine, as well a steak.

Photo by Michael Reiss

Besh Steak House at Harrah's
Harrah's Casino
4 Canal St.
New Orleans,LA
(504) 533 6000

With a much deserved reputation as the place to go for the best selection of martinis in town,The Bombay Club is now extending its reputation to fine food and great entertainment to make this your one stop for a memorable evening. The ambiance is "clubby", the welcoming vibes extended by Owners Richard and Willie Fiske are neighborhood friendly and the cuisine by Executive Chef Nick Gile is haute without being haughty.

The Bombay Club offers superbly prepared gourmet food, including this dish, "Horseradish Encrusted Fillet of Fresh Atlantic Salmon served with roasted red pepper risotto and blood orange buerre blanc."

Photo by Michael Reiss

Oysters Rockefeller,Four Louisiana oysters broiled on the half shell, topped with baby spinach, smoked bacon, fresh parmesan and Pernod
Flash fried Asian Calamari, tossed with sweet chili sauce, served with Sambal sour cream

Horseradish Encrusted Fillet of Fresh Atlantic Salmon served with roasted red pepper risotto and blood orange buerre blanc
Filet Mignon on a bed of chive mashed potatoes and sauce bordelaise

Along with outstanding creative bar drinks The Bombay Club offers excellent nightly entertainment.

Photo by Michael Reiss

If you are looking for a fine French meal with just enough Creole flair to remind you that you are in New Orleans, Begues at the Royal Sonesta Hotel fits the bill. French Maitre d Alain sets the stage for a memorable dining experience. Settle into the comfortable room with ample space between tables to allow for conversation and savor the unsweetened butter and chicken liver pate that accompanies the selection of breads served warm and crusty. Delight in the complimentary sorbet served between courses and know that you've experienced the best of France's culinary tradition.

This is the elegant interior of Begues at the Royal Sonesta Hotel.

Photo by Michael Reiss

Fresh Lump Crabmeat and Shrimp tossed in Creole Remoulade with Avocado
Seared Duck Foie Gras with Fig and Ginger Compote and grilled Flat Breads

Filet of Tilapia, Pan fried and accompanied by Sautéed Julienne Vegetables, Lump Crabmeat, Corn Blinis and Lemon Butter Sauce
Sautéed Breast of Duck with Vegetable Napoleon and Sun dried Tomato Sauce

"Sautéed Breast of Duck with Vegetable Napoleon and Sun dried Tomato Sauce" is an example of the outstanding food served at Begues at the Royal Sonesta Hotel.

This is the quintessential place to go for a New Orleans jazz brunch any day of the week. With more than 80 buffet items to choose from, there is something for everyone from traditional brunch fare to Cajun and Creole specialties. The jazz band is smooth and moves often between the inside rooms and the famed courtyard seating to make for a lively, entertaining dining experience.

The smooth jazz band makes dinning at delight at the Court of Two Sisters.

Photo by Michael Reiss

80 buffet items make the Court of Two Sisters a favorite dinning spot.

Photo by Michael Reiss

The understated elegance of the room itself is a counterpoint to the sophisticated, complex, Three- Star-Michelin quality of the cuisine. The new chef promises to maintain the restaurant's status while introducing some new innovative dishes to the menu. An added pleasure is the sommelier, Heather Schneider, whose knowledge of and enthusiasm for wine will no doubt enhance your wine selection. Overall, the Grill Room at the Windsor Court Hotel is an experience of the highest caliber.

Tian of Crab with Lemon Vinaigrette, Scallop Seviche with Oyster Beignets and Sevruga Caviar
Terrine of Lobster and Marinated Roma Tomatoes En Presse, Red pepper Jelly and Lobster Cream with Caviar

Roasted Atlantic grouper with a Tepanade crust, Crawfish and Clam Chowder, Confit Potatoes and Fennel, Roasted Garlic
Caramelized Artic Sea Bass with Seared Scallops, Artichokes Barigoule and Porcini Gnocchi, Chanterelles and Rosemary Scented Poultry Jus

Grill Room at the Windsor Court Hotel
300 Gravier St.
New Orleans, LA 70116
(504) 522-1992

Chef Partner, Tenney Flynn and Managing Partner Gary Wallerman take the New Orleans obsession for seafood to new heights by ensuring that their seasonal offerings are flown in from around the globe daily. That commitment to freshness and unique variety does not go unnoticed at this popular establishment. The progressive wine list, offered on the reverse side of the menu, provides much appreciated assistance to both the novice and experienced wine lover who can easily discern from the list which wines match their taste preferences, with "light and fruity" at the top of the list to "robust and full bodied" near the bottom of the list.

Crispy Fried Split Maine Lobster Tail with remoulade cole slaw
Sizzling Smoked Oysters

Bouillabaisse- Lobster, clams, oysters, mussels, fresh shrimp, white fish in a rich saffron lobster broth
Whole Roasted Striped Bass with curried basmant, grilled banana

GW Fins serves a superb "Bouillabaisse" with lobster, clams, oysters, mussels, fresh shrimp, white fish in a rich saffron lobster broth.

If you want a quintessential New Orleans experience, try Commander's Palace for Sunday Brunch. As soon as you walk in the door of the turquoise mansion, the celebration begins! Each of the seven dining rooms is festooned with balloons and you are escorted to your table to the strains of a smooth jazz combo.

You observe people clinking champagne glasses and the party continues. You are presented an enormous menu with every Creole item possible, all prepared in an original adventuresome tradition started by the Brennan family and continued by the current chef, Tory McPhail. Before you know it, you are talking and or toasting to the people at the next table. The vibes are pure new Orleanean hospitality, and the good times are rollin'.

This dish, "Shrimp and Tasso with Five Pepper Jelly," is one of the creative and exciting items served at Commander's Palace.

Commander's Las Vegas Salad
Tender baby spinach tossed with shaved red onion, candied pecans, crumbled point reyes blue cheese and sugar cane vinaigrette
Shrimp Remoulade "Moderne"
Boiled Gulf shrimp and crisp greens layered with spicy mousse and Creole remouolade sauce- finished with salted lemon zest

Louisiana crawfish Maque Choux
Local crawfish tails smothered down with toasted garlic, sweet corn, onions, mixed peppered and a Creole crawfish bisque- served over basil infused popcorn rice
Shrimp and Tasso with Five Pepper Jelly

Truffled Jumbo Lump Crab and Eggs
Fluffy scrambled eggs, triple cream brie, local crabmeat and artisan bread - with a Champagne- Meyer lemon butter and crawfish boudin

Commander's Palace
1403 Washington Ave.
New Orleans, Louisiana 70130
(504) 899-8221

Enter this restaurant-cum-art gallery and you will be greeted with the warmth that only Owner, Joann Clevenger, can impart. She exudes genuine hospitality and Southern charm and her food explodes with the true Creole flair that can only come from Chef Ken's constant experimentation with the dishes that have made this restaurant so popular among tourists and beloved among locals.

It is difficult to try the specials because everyone has their favorites here. A sure bet is to try the "Taste of New Orleans," a sampling of seven favorites that you want to experience again and again. Upperline is celebrating its 20th Anniversary in 2003 and you can be sure the celebration will be worth a trip!

The warm and enthusiastic Owner of Upperline, Joann Clevenger, will make your visit memorable.

Photo by Michael Reiss

Duck and Andouille Etouffee with Corn Cakes and Pepper Jelly
The original Fried Green Tomato with Shrimp Remoulade

Diane Sukiennik, Associate Editor, Food and Wine Access
Michael Reiss, Editor, Food and Wine Access

There is always plenty to do in New Orleans, even if you aren't there for a specific festival.

One of the best times to be in the city is during the month of December. No other city celebrates Christmas like New Orleans. Besides discounted holiday "Papa Noel " hotel rates, there are daily food demonstrations and tastings from the top local chefs, nightly concerts in the cathedral, impromptu encounters with historical figures, street performers and artists, candlelight tours of historical homes and candlelight caroling.

The annual holiday homes tour in the Garden District and the multicourse reveillon dinners offered by many of the top restaurants are "must do's" on your holiday list. For a complete listing of events for this and other festivals in the city, contact the New Orleans Tourism Marketing Corporation at: www.info@notmc.com

This is a consummate educational tour that puts in perspective the causes and effects of Hurricane Katrina. The sense of awe, wonder, sadness, horror and respect for the inhabitants of the area who lived and died through this disaster is heightened and honored by the knowledgeable tour guides who are themselves survivors of the devastation.

This is a humbling and life renewing tour that adds depth and breadth to the resilency that marks New Orleans.

The Greyline Tour shows you the "before" and "after" of Katrina, and explains the moving ordeal that the New Orleans people endured.

Photo by Michael Reiss

Within a hour of New Orleans you can experience the bygone era of the Plantations. Each of the six plantation homes on this tour tells its own unique story through engrossing tours led by knowledgeable guides in period costume.

Lara: A Creole Plantation, named "Best History Tour in the US." by Lonely Planet Travel, presents the story , in depth, of slavery in Creole Louisiana.
Oak Alley Plantation, built in 1839 is renowned for its alley of twenty-eight evenly spaced giant live oaks trees.

Houmas House Plantation, the "Crown Jewel of Louisiana's River Road" reflects its history as once the largest sugar plantation in America and its owners among the wealthiest in the south. Tour the house, stroll through 12 acres of breathtaking gardens, and plan to stay for dinner at its newly opened, gourmet restaurant called Latil's Landing. Executive Chef, Jeremy Langlois serves the freshest and finest of contemporary Louisiana cuisine in an authentic plantation environment where the service, wine selection and overall ambiance promises a memorable and magical evening.

The Houmas House Plantation is the "Crown Jewel of Louisiana's River Road."

Photo by Michael Reiss

The Houmas House Plantation and Gardens
40136 Highway 942
Darrow,LA 70725
(504)891-9494

See this site for directions: http://www.houmashouse.com/

The New Orleans Cooking Experience offers cooking vacations, half-day, private and special event classes in a charming 1790's Creole Plantation located right in the heart of New Orleans. The highly personalized, small classes focus on authentic Creole cooking. Renowned Chef, Frank Brigtsen, of Brigsten's Restaurant created the course curriculum and teaches many of the classes himself.

The interactive nature of the classes makes learning easy and fun while the multi-course meal including wines makes for cementing newly made cooking acquaintances into fast friends. Judy Jurish, the founder and native New Orleanian, believes that visitors and residents alike have a growing appetite for authentic experiences to learn about the culture and history of the area, with the premier example being its heralded cuisine.

The New Orleans Cooking Experience offers an outstanding opportunity to cook and eat up the culture!

Chef Frank Brigtsen, of Brigsten's Restaurant leads a class at The New Orleans Cooking Experience.

Photo by Michael Reiss

The New Orleans Cooking Experience
The House on Bayou Road
2275 Bayou Road
New Orleans,LA
(504) 945 0992