Copper Vine:
From Copper Vine’s tropical corner in New Orleans to the sunny shores of Hawaii, Brechtel Hospitality and Copper Vine are sending love and support to fellow hospitality friends recovering from the Maui fires that devastated the community of Lahaina. Copper Vine has created the MĀLA MAI TAI ($12): Featuring Caribbean light and dark rum, pineapple, passoa, orgeat, coconut extract and lime. A percentage of proceeds from this cocktail will go directly toward helping the employees of Māla Ocean Tavern & Hana Hou Hospitality to inspire hope and aid in rebuilding their community of Lahaina. The fires have displaced hundreds of families, with more than half of their 200-person staff left without a home. Gris-Gris: Gris-Gris has just launched new happy hour bites, available daily from 3-6 pm. New dishes include Marinated Mixed Olives (Marinated with Citrus, chili flake, and herb $5), Small Cheese Plate (One cheese, one spread, pickles and crackers $10), Beer Cheese and Cracklin (House made Beer Cheese sauce and fresh cracklin $8), Disco Fries (Pulled pork, brown gravy, cheese sauce, sour cream and green onion $9) and Gris-Gris Wings (Six jumbo whole chicken wings tossed in Crystal Honey butter $12). Happy Hour also include $2 off all draft beers and wines by the glass and a large selection of $8 specialty cocktails. Gris-Gris to Go Go (1804 Magazine, next door to Gris-Gris): Just in time for football season, Gris-Gris to Go Go has launched the Sportsball Tailgate Hullabaloo catering menu, perfect for your next watch party or tailgate. Menu includes Pastry Puffs (Pulled Pork, Roast Beef, or Smokey Gouda & Caramelized Onion $4 ea), Gris-Gris Wings (Lemon Pepper, Honey Buffalo, Asian inspired sticky or naked $15/dozen), Oven-Ready Hot Dips (Caramelized Onion and Bacon, Pimento Cheese, Shrimp Jalapeno popper Dip. Served with tortilla chips $20 ea) and Fresh Cracklins (with Sweet and spicy Gris-Gris seasoning $8). Fans can pre-order at www.grisgrisnola.com (GG to Go Go ordering tab) or call Gris-Gris to Go Go at (504) 354-1520 (please allow 48 hours for large orders). Gris-Gris to Go Go is open Wed – Sun, 11am – 6pm.
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The Spa at Four Seasons Hotel New Orleans hosts Revitalize and Renew, an evening social event to receive complimentary skin consultations and need-to-know, customized advice from The Spa’s lead esthetician, Julie Brien. Revitalize and Renew will take place on Thursday, September 14 and Thursday, September 21 from 5pm – 7pm in The Spa’s retail area located on the fifth floor. Following a summer of sun exposure at the pool and outdoors, this event is ideal for guests who want to rehydrate, tone and brighten skin.
With more than 15 years of medical and cosmetic esthetics, Brien has embraced the highly customizable products and treatments of French Skincare brand Biologique Recherche, one of two product lines offered exclusively at The Spa at Four Seasons Hotel New Orleans. During the two-hour social, Brien will offer personalized dermo-cosmetic diagnoses to recondition the epidermis and have guests looking their best. Guests of Revitalize and Renew will enjoy Mediterranean light bites and Strawberry Spritzes as well as take-away samples of Biologique Recherche product. To attend this complimentary event, guests should register in advance here. Space is limited. Spa reservations are available by calling 504 434 5108 or by emailing Spa.NewOrleans@fourseasons.com. For a complete listing of services, click here. WHO/WHAT: Located in New Orleans’ Lower Garden District, The Bower has partnered with St. James Cheese Company to wind down summer with an exquisite four-course cheese & wine dinner. Thoughtfully crafted by Executive Chef Marcus Woodham, the menu incorporates a variety of special cheeses and features bold, flavorful, seasonal ingredients. St. James' very own cheese monger and The Bower’s Wine Distributor will take guests on a guided exploration of each cheese and wine selection and how they play into Chef Marcus' menu. Priced at $125 per person (plus tax and gratuity), the menu follows:
First Course Peach Gazpacho featuring local goat yogurt : jumbo lump Blue crab, Persian cucumbers, fire-roasted tomatillo, and summer pepper vinaigrette. Paired with Mason Sauvignon Blanc, Napa Valley, CA Second Course Crispy Japanese Eggplant featuring Greek feta: muhammara, fried garlic, Silver Queen corn, pine nuts, mint, and parsley. Paired with Tenuta Regaleali "Cavallo delle Fate" Grillo, Sicily, Italy Third Course Wagyu Skirt Steak featuring 1924 Bleu: Mississippi red rice, roasted baby leeks, fig chimichurri, and aged balsamic vinegar. Paired with Iron + Sand Cabernet Sauvignon, Paso Robles, CA Fourth Course Three Cheese Plate Chef's selection Paired with Terra d'Oro Zinfandel Port, Amador County, CA WHEN/WHERE: The End of Summer Cheese & Wine Dinner takes place on Thursday, September 21st, at 6:30 PM. Reservations can be made on OpenTable or by calling (504) 582-9738. The Bower is located at 1320 Magazine Street in New Orleans. For more information, visit https://www.thebowernola.com/. WHAT: King, Kimpton Hotel Fontenot’s newly opened brasserie and bar, is hosting a Garden Party at the restaurant on Friday, September 15, 2023. Guests will enjoy a three-course taste of the French Riviera prepared by Executive Chef Samuel Peery paired with complimentary Moet and Chandon offerings. DJ Spinelli will provide tunes for the duration of the event, 11 am to 3pm, and Moet will bring a hedge wall and the Moet cart for fun photo ops.
The special prix fixe lunch menu will start out with Pastry Chef Lanna Talley’s Quiche with Summer Truffles with delicious golden chanterelles. The second course will bring late summer vegetable succotash, tarragon and sweet corn butter into a dish of Marcona Almond Crusted Sea Scallops. Finishing the meal is the Santa Rosa Plum Pavlova with orange crumble and the flavors of smoked black peppercorn and sage. Each dish has their own unique beverage paired to enhance the flavors and experience. The Friday Garden Party will further introduce diners in the city to King’s menu rooted in the beloved brasseries of the French Riviera region while also weaving in the flavors and traditions of New Orleans and the freshest Gulf seafood. A few of the King menu favorites include the Crawfish Beignets with crab fat aioli, the Grilled Octopus with a vadouvan and sweet potato curry and lardons of Benton’s bacon to give it a smoky finish, the Gulf Fish, the Wild Boar Provençale, and the King Carbonara with a sauce made from sea urchin, reduced cream and parmesan. But there’s much more to explore. And don’t forget the King Bread Service with baguette, focaccia, brioche, caviar tapenade, olive oil and whipped butter. The prix fixe meal is $45 per person. Reservations are recommended and can be made online at kingbrasserieandbar.com. First Course Chef Lanna’s Quiche with Summer Truffles Golden chanterelles, baby gem lettuce, mimolette cheese Chandon garden spritz Second Course Marcona Almond Crusted Sea Scallops Late summer vegetable succotash, tarragon, sweet corn butter Moet Blanc de Blanc Third Course Santa Rosa Plum Pavlova Orange crumble, smoked black peppercorn, sage Hennessy French 75 WHEN: Friday, September 15, 2023 | 11am - 3pm WHERE: King brasserie & bar, 521 Tchoupitoulas St., New Orleans, LA 70130 More information on King can be found at kingbrasserieandbar.com. You can also follow King on Instagram and Peacock Room on Instagram. Co-founded by restaurateurs John Stubbs of NOLA's own Jewel of the South and Jon Sybert of Michelin-recognized Tail Up Goat in Washington, D.C., Moveable Feast is a nationwide subscription and a la carte service that brings exclusive dinner parties from America’s most beloved and awarded restaurants straight to your door. Each feast requires 30 min or less of light prep and offers a multi-course menu from a different acclaimed chef monthly (see our review here!).
On Sept. 1, Moveable Feast will start taking reservations for its October box featuring Jewel of the South and a multi-course menu from Chef Phil Whitmarsh. (Reservations can be made online starting 9/1 to ship out throughout the month of October). For the first time ever, Moveable Feast will also be introducing cocktail kits as an add-on to their dinner parties, featuring Jewel of the South's award-winning cocktails. Guests can also opt for wine pairings if they prefer, a long-standing Moveable Feast offering. Website: Moveable Feast Ggoma Supper Club Four-Course Dinner: Wednesday, September 27, 2023
WHO/WHAT: Mister Mao is thrilled to welcome Tae Strain, Chef/Owner of Ggoma Supper Club in Baltimore. The former Executive Chef of Momofuku is known for his monthly dinner parties which take place in various locations throughout the city and are guided by the seasons, and inspired by travels, mentors, and memories. For one night only, Chef Strain will indulge diners in a four-course gastronomic culinary journey showcasing seasonal and ingredient-forward New American dishes. Priced at $68 per person (excluding tax and gratuity), the sample menu follows: First Course stone fruit and Sungold tomatoes cured cucumber, peanuts, sambal Second Course red snapper sweet corn, Lions Mane mushroom, kani-miso butter Third Course dry spiced Cornish hen curry rice, grilled nardello peppers, charred jalapeno yogurt Fourth Course green apple-yuzu granita malted marshmallow mousse, lime curd, coconut *Menu subject to change WHEN/WHERE: The GGOMA Supper Club pop-up will take place on Wednesday, September 27th, at 6 PM and 8 PM. Reservations can be made on Resy or by calling (504) 345-2056. Mister Mao is located at 4501 Tchoupitoulas in New Orleans. www.mistermaonola.com |
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