This weekend you can satisfy your sweet tooth, get a lesson on Southern hospitality, and drink like a Francophile, all from the comfort of your own hometown.Sucre's Tariq Hanna was named one of the Top 10 Pastry Chefs in America by Dessert Professional magazine, and this weekend he is giving New Orleans a taste of one of the desserts he showcased when he received his award in NYC. Today from 4-7pm at the Magazine Street store and on Saturday from 12-3pm at the Lakeside store, Tariq will be giving away samples of his dessert “Lipstick on a Pig” (double dark chocolate bread pudding, feuilletine, peanut butter mousse, whipped strawberry blossom). Tariq claims that inspiration for the name came to him after watching Rene hold court at Hogs for the Cause, but we're pretty certain that he had the revelation during a magical moment at a Rush concert.
Saturday afternoon the Southern Food and Beverage Museum welcomes Martha Foose, cookbook author, James Beard award winner, and lady of Southern charm. The inspiration behind the Delta Foose Fries at MVB and object of Rene's crush will be signing copies of her cookbook A Southerly Course: Recipes and Stories from Close to Home and demonstrating her quick and easy fudge recipe. The event is free and open to the public.
Lastly, on Saturday night from 6:00 till 9:00 the Louisiana Chapter of The French American Chamber of Commerce will be hosting their annual French Summer Wine Festival at the Shops at Canal Place. The event will feature an "everything French" auction, over 20 French wines and champagnes plus selections from local winemaker James Moises, and food from La Cote Brasserie, Cafe Degas, Chateau du Lac and more. Advance tickets are $55 and $65 at the door.
Posts
1 comment:
I'd go more often but I'm always seated with a large picture of Jesus in full view. Who puts religious pictures out like that in a business? It belongs at home. No one's going to be converted. And the Blanchers ruined the best cucumber and onion salad in the universe when they took over. No thanks. (But their shrimp poboy is never surpassed in my view.)
Post a Comment