We Live to Eat Restaurant Week participating chefs to offer exclusive culinary demonstrations at Whole Foods Markets

Gourmands can get an advance taste of the Louisiana Restaurant Association Greater New Orleans Chapter’s (LRA) highly anticipated annual culinary promotion – We Live to Eat (WLTE) Restaurant Week, September 8-14, 2014. Throughout August participating chefs from the area’s most sought-after dining destinations will showcase items from their WLTE menus at exclusive cooking demonstrations to be held at Whole Foods Market – Arabella Station and Metairie.

Below is the August schedule and location information for the not-to-be-missed cooking demonstrations, which are free and open to the public.

Whole Foods Market – Arabella Station, 5600 Magazine St, New Orleans, LA 70115

Sunday, August 3, Noon – Chef Tommy DiGiovanni, Arnaud’s Restaurant

Featuring: Slow Roasted Pork Loin with Black-eyed Peas and Orange Demi-Glace

Monday, August 11, 6 p.m – Chef Michelle McRaney, Mr. B’s Bistro

Featuring: Blackened Tuna with Sweet Corn Puree

Monday, August 18, 6 p.m. – Chef Dave Gotter, GG’s Dine-O-Rama

Featuring: Shrimp BLT Wrap with Mac’N on Magazine - 7 Cheese Macaroni & Cheese

Monday, August 25, 6 p.m.  – Chef Alon Shaya, Domenica

Featuring: Shaved Brussels Sprouts Salad with Golden Raisins, Toasted Almonds & Creole Mustard

Whole Foods Market – Metairie, 3420 Veterans Blvd, Metairie, LA 70002

Thursday, August 7, 6 p.m. – Jeffery Thibodeaux, Zea Rotisserie & Grill

Featuring: Rotisserie Beef Sirloin with Baby Bella Cabernet Sauce

Friday, August 15, 6 p.m.  – Chef Chris Montero, Ralph Brennan’s Café B

Featuring: Grilled Redfish with Aged Balsamic and Wild Mushrooms

Friday, August 22, 6 p.m. – Chef Eric Solar, Mizado Cocina

Featuring: Peruvian Style Salmon Ceviche

Friday, August 29, 6 p.m. – Chef Michael Sichel, Galatoire’s Restaurant

Featuring: Parmesan Broth Risotto with Diced Tomatoes and Basil

Celebrating its fourth year, foodies will rejoice at this year’s WLTE Restaurant Week line-up, featuring New Orleans’ finest restaurants at affordable prices. The weeklong celebration is set to run September 8-14, 2014, when locals and visitors alike will be able to enjoy exclusive discounted two-course lunch ($20 or less) and three-course dinner menus ($39 or less) from more than 50 of the city’s most acclaimed dining destinations including celebrity Chef Emeril Lagasse’s flagship restaurants – Emeril's, Emeril's Delmonico and NOLA Restaurant; acclaimed Chef John Besh’s establishments – Domenica, Lüke, Borgne, La Provence and August; New Orleans culinary institutions – Commander’s Palace, Antoine’s Restaurant and Café Giovanni, and Drago’s Seafood Restaurant, Red Fish Grill, Le Foret, Ruth’s Chris Steak House, SoBou; Galatoire’s 33 Bar & Steak and many more.

WLTE Restaurant Week sponsors to date include Camellia Brand, OpenTable, NOLA Rebirth Pale Ale, Stella Artois, Auto-Chlor System, Patrick Gros CPA, Crystal Clear Imaging, Zambeni and Eat Fit NOLA.

Guests can check back regularly to the WLTE Restaurant Week website for updates on participants, sponsors and deals.  Restaurant menus will be available online beginning August 1, 2014 at http://www.welivetoeatnola.com/. The We Live to Eat smartphone app will also available for Android and iPhone August 1, 2014.

First King of Crawfish event a success

Crawfish is all the rage as evidenced by the onslaught of events honoring the beloved Louisiana mudbug. The Louisiana Restaurant Association Greater New Orleans Chapter held its first King of Crawfish competition, a tasting event featuring notable restaurants serving their signature crawfish dish, at Generations Hall, May 8, to benefit the LRA Education Foundation. During the event, attendees sampled an array of dishes and voted on which one they thought should reign supreme.

Nearly 500 fans of Louisiana’s favorite crustacean were salivating over Galatoire’s crawfish risotto, Fulton Alley’s crawfish tater tot, Katie’s Restaurants’ crawfish beignet, Semolina’s crawfish cakes, Ma Momma’s Cornbread, Chicken and Waffles’ crawfish cornbread and Barcadia’s fried crawfish tails over spoon bread, just to name a few.

“This was a great event and I’m definitely in for next year,” said Michael Sichel, Galatoire’s Executive Chef. “Everyone was so happy and it benefiting culinary education made it even more rewarding.”

Katie's Restaurant Crawfish Beignet, an
overstuffed beignet filled with Louisiana
crawfish, jalapeno peppers, onions and
three kinds of cheese, fried then topped
with a jalapeno aioli. Served on the
restaurant's menu daily. 

After the tickets were counted, the clear crowd favorite was Katie’s Restaurant led by Sous Chef Jonathan Laugand, who took home the title with the restaurant’s crawfish beignet. As event chair and LRA GNO Director Stanton Ripp announced Katie’s as the winner, the team was elated and the crowd cheered. Katie’s beat out Café Giovanni, who placed second with an Italian crawfish mole over creamy grits and Semolina’s who placed third, with a made-to-order crawfish cake with micro greens.

“It was a great time,” said attendee Meg May. “The cuisine was great and the LRA did an awesome job.”

Guests also had a selection of libations to enjoy courtesy of MillerCoors, Abita Beer and Glazer’s of Louisiana brands Pyrat Rum, 2 Gingers Irish Whiskey, Lunazul and Crown Royal XO.

The proceeds from the event benefit the LRA Education Foundation, which awards annually culinary and hospitality management scholarships, $60,000 this year and nearly $200,000 since 2009. The LRAEF also administers the Louisiana ProStart program, a two-year restaurant management and culinary arts curriculum in more than 45 high schools statewide for juniors and seniors. 

To see what you missed, visit the event's marketing sponsor, Where Y'at Magazine's Facebook page to view event photos here. 

New Orleans hospitality industry hosts event to benefit Typhoon Haiyan recovery

A collective of more than 40 New Orleans-area chefs and industry suppliers will come together, December 16 at the Hilton New Orleans Riverside, for a unique fundraising culinary experience, NOLA Chefs’ Aid for the Philippines. Designed to support the relief efforts in the Philippines following the devastating Super Typhoon Haiyan, the event will feature Philippine-inspired cuisine, dance, music and national dress.

“My grandparents were born in the areas flattened by the typhoon and I still have family and friends in the affected areas,” said Nina Camacho, event organizer. “As a local Filipina, I felt it was my responsibility to help in any way I can. The support from the culinary community, the ACF-New Orleans Chapter and the Hilton New Orleans Riverside has been overwhelmingly and incredibly generous.”

Mayor Mitch Landrieu

Event attendees will have the chance to rub elbows with Honorary Co-chairs New Orleans Mayor Mitch Landrieu, Political Commentator James Carville and the Creole Queen of New Orleans Cuisine Leah Chase during the VIP Patron Party, Dec. 16 from 5:30-6:30 p.m. VIP tickets are $100 in advance at www.NOLAChefsAid.com and $125 at the door.

Restaurateur Ralph Brennan, GW Fins Executive Chef Tenney Flynn and Brigtsen’s Executive Chef and Owner Frank Brigtsen are Chef Committee Co-Chairs and have let their support and expertise in developing the event.

Ralph Brennan

“The strength of the New Orleans hospitality industry has always been an asset in times of need, whether for another member of our industry or for an entire community,” said Ralph Brennan. “And while it is our business to serve each person that visits our restaurants, it is out of genuine concern for all people that we choose to put our business aside and serve others in situations such as what has happened in the Philippines.”

In addition, the Philippine American United Council of Louisiana; Filipino American Lions Club of Louisiana; and Robert Romero, Honorary Consul General of the Philippines are supporting this endeavor. Jazz Trumpeter Duke Heitger and Friends will provide entertainment throughout the evening, while guests enjoy cultural dance and costumes by local Filipinos.

“If you are excited by adventurous cuisine like Lapu-Lapu Kinilaw, Oxtail Adobo, Tokwa’t Baboy, Lumpia or Dinuguan with Mini Puto or Lechon Baboy, you won’t want to miss this event,” said Camacho.

The main event will be held from 6:30 to 9 p.m. Tickets are $50 in advance and can be purchased at www.NOLAChefsAid.com. Tickets are $75 at the door.

100 percent of the proceeds benefits the National Alliance for Filipino Concerns (NAFCON) and its Typhoon Haiyan fund. 

Participating restaurants, chefs and suppliers are: ACME Oyster House, Brigtsen’s, Broussard’s, café B, Café NOMA, Chef CK’s Hot Shoppe, Chef Ron’s Gumbo Stop, Charley G’s, Coca-Cola, Commander’s Palace, Community Coffee, Cook Me Somethin’ Mister, Cowbell, Deanie’s/The Red Maple, Drago’s Restaurant, Happy Kajun, Hilton New Orleans Riverside, Hyatt Regency, Jubilee Restaurant, JW Marriott, Kid Chef Eliana, Kingfish, LaBella’s Catering, Luke, Milkfish, Mizado, MoPho, Restaurant Cotton, R’evolution, Southern Eagle, The Fairgrounds, The Happy Italian, The Irish House, The Salty Swine, Three Muses, Trey Yuen, Tulane/Loyola Soxedo, Upperline, Vega Tapas, Viva La Waffle/Tsunami Sushi and Ye Olde College Inn.

Putting our best foot forward for Super Bowl in New Orleans

By Wendy Waren, VP of Communications, Louisiana Restaurant Association

We are just a few weeks out from hosting our 10^th NFL Super Bowl in New Orleans in between two weeks of Mardi Gras—the largest free show in the world! The best that New Orleans has to offer—cuisine, music, food and fun—will be on the world stage, which is priceless exposure for our industry. 

The economic impact of 2013 Mardi Gras and Super Bowl XLVII is projected to near $1 billion. In short order, the City of New Orleans will host more than 1 million visitors giving us the opportunity to overwhelm them with the southern hospitality we are known for the world over.

Another benefit to hosting the Super Bowl is the $1 billion in capital improvements that have been made which include necessary repairs to streets, sidewalks and lighting, among others. The Disney Institute will hold Customer Service Training Sessions for front line staff and managers and supervisors on Jan. 22 and 23 in preparation of the onslaught of Super Bowl visitors.

There are more credentialed media coming to New Orleans for the Super Bowl than any other in history—nearly 6,000. The media will be dining in our restaurants, exploring our famous streets and attractions while here to cover the big game, but also looking for those stories that make New Orleans unique and authentic.

 

Coverage is already kicking up that some restaurants have signs posted in their windows with a photo of the NFL Commissioner Roger Goodell with the text, Do Not Serve This Man. The Commissioner is extremely influential in the selection of future host cities for the Super Bowl. Regardless of how you feel, the city’s reputation is so much more important. If you have one of these signs in the window, please consider removing it. There’s always next season to settle our differences and we’ll do it on the field.

This morning I was interviewed by WWL Radio's Tommy Tucker about the negativity surrounding the Saints' assessed penalties by the NFL and Commissioner Goodell's role in them and the possibility of the Atlanta Falcons playing in the big game.

We need to be the people we were when the Saints won the Super Bowl, when Drew Brees held his son in the air as the confetti fell and many of us cried tears of joy. It's important to show our pride, our resilency and our joie de vive for the whole world to see.

 

This is an opportunity of a lifetime for our industry to throw the biggest party paired with the one of the largest sporting events in the world! It’s important to our growth, future and our bottom lines that we put our best foot forward.

Louisiana Seafood title sponsor of second We Live to Eat Restuarant Week

The second annual We Live to Eat: Louisiana Seafood Restaurant Week features specialty cuisine from nearly 50 area eateries—from local favorites and world-renowned establishments offering both casual and fine dining fare. September 10-16, diners will have 14 chances to take advantages of the two-course lunch specials for $20 and three-course dinner offerings for $35.

During the kick off press conference Friday, Sept. 7, Louisiana Restaurant Association President/CEO Stan Harris made a special presentation to an individual who, for 40 years, has advocated for Louisiana’s seafood industry--Harlon Pearce. As the chair of the Louisiana Seafood Promotion and Marketing Board (LSPMB) for the last 13 years and given Louisiana Seafood’s title sponsorship, there was no better time to recognize him before restaurateurs, chefs and members of the media.

“Harlon has been an integral part of the Louisiana seafood industry for more than 40 years and has been the public face of the industry during Hurricanes Katrina, Ike, Rita and Isaac and during the BP Oil Spill,” said Harris. “He has been incredibly supportive of the LRA and is a consistent and entertaining presence at the Louisiana Foodservice and Hospitality EXPO every year.”
 

In recognition for his 40  years of service to Louisiana's
seafood industry, LRA President/CEO Stan Harris
recognizes Harlon Pearce at the We Live to Eat:
Louisiana Seafood Restaurant Week press conference.

Establishments participating in Restaurant Week were asked to use Louisiana seafood as a main component in the appetizer or entrée portion of the specialty menus.  From Gulf shrimp, fish, oysters, crawfish, crab and even alligator, all six of the Louisiana seafood species can be found peppered throughout the decadent menus in traditional and innovative preparations.

“One restaurant is serving an Alligator Bolognese, which is not something you see every day,” said Harris. “Crab cakes, seafood gumbos, grilled fresh Gulf fish and oysters on the half shell are just some of the standouts from our great chefs.”

We Live to Eat: Louisiana Seafood Restaurant Week is recurring for the second year and is brought to the dining public by the LRA Greater New Orleans Chapter. Designed to deliver diners to restaurants during a slow period given the heat, this year’s Restaurant Week will also be a much needed reprieve for those area residents who went days without power and sadly, many of which experienced flooding in their homes due to Isaac’s storm surge.

Losing power is one thing, but having hurricane-related home damage like flooding is something beyond inconvenient,” added Harris. “We hope that those families impacted by Isaac will find themselves at a participating restaurant next week and feel a sense of normalcy and hope during the recovery period.”  

The availability of Louisiana Seafood is extremely important to New Orleans restaurants. The LRA would be remiss not to mention the fishers that were impacted by Hurricane Isaac. Given their location, some fishers were negatively impacted, while others are able to continue to bring in fresh catch for restaurants. The LSPMB is assessing the damage to the fishing industry and will keep the LRA and public informed through its website. 

Regardless of your reasons for dining out during Restaurant Week, our establishments look forward to hosting you, your family and friends Sept. 10-16.

Bon Appetit!

We Live to Eat seeks bowlers, fans for tournament

Back by popular demand, the Louisiana Restaurant Association’s Greater New Orleans (LRA GNO) Chapter will host its third annual We Live to Eat and Bowl Tournament Sunday, June 24, 5:30-9:30 p.m. at Mid City Lanes Rock n Bowl.  Teams of four can compete for the championship title, a trophy, bragging rights and team WLTE and Bowl shirts.

A maximum of 36 teams can enter to compete and the varying skill levels will no doubt result in fun to be had by all. From the high achievers possible splashers, sixpacks, five baggers, strikes, spares and loopers to the puddles, grandma’s teeth, fouls and chicken wings, this event boasts competition for the serious and laughs for those out for an entertaining evening.

All this fun and more benefits LRA GNO Chapter special projects like We Live to Eat Restaurant Week--offering a weeklong celebration of culinary creativity Sept. 10-16, 2012.    

Don't worry if bowling isn’t your thing, WLTE and Bowl has something for everyone. Local restaurants—Chiba, Drago’s, Galatoire’s, Acme, Mr. B’s, Mr. Mudbug, Ruth’s Chris Steak House, Zea Rotisserie, Ernst Café, One Restaurant & Lounge and Creole Cuisine—will provide delectable cuisine and an open bar of libations will ease the competitors’ tension. A Live Auction will feature items like a George Rodrigue Blue Dog print featuring New Orleans Saints Quarterback Drew Brees.

A Speed Bowling tournament will be also held and the team with the most pins knocked down in one hour will determine the winner.

General admission tickets are $30 per person and $400 for a team of four to bowl. To purchase tickets or enter your team, click here.

The We Live to Eat campaign was designed to raise awareness of New Orleans’ unique culinary industry, which is at the heart of the city’s identity.

We Live to Eat Restaurant Week is slated for September 10-16 and restaurants from across New Orleans are planning special menus for your enjoyment. Stay tuned for details!

Uncorking for Culinary Causes

New Orleans Wine & Food Experience starts May 22-26

Celebrating its 20th Anniversary, the New Orleans Wine and Food Experience boosts a number of events sure to delight your palette May 22-26. More than 90 wineries and 80 restaurants (most of which are LRA members) will be on hand during the Grand Tastings providing tastes of fine whites, reds, roses and champagne from around the world and tastes of fine New Orleans cuisine. Do you have your tickets?

The Louisiana Restaurant Association Education Foundation is a proud recipient of part of the proceeds from NOWFE which benefits the ProStart Program. ProStart is a two-year, dynamic curriculum in nearly 50 high schools statewide that teaches juniors and seniors culinary arts and restaurant management in preparation of college culinary programs. 

The five day celebration kicks off on Tuesday night with the Ella Brennan Award Dinner and Auction honoring Bill Goldring with a Lifetime Achievement in Hospitality Award. Goldring’s extraordinary leadership, personal and professional accomplishments and philanthropic contributions to the community earned him this recognition.

Wednesday evening, attendees can choose from one of nearly 20 vintner dinners, where premiere New Orleans restaurants are matched up with a renowned vineyard; they work together to plan menus, ensuring outstanding food and wine pairings.

Thursday, stroll down Royal Street for a taste of wonderful cuisine, authentic jazz and sip wine while taking in the sites, fine art, architecture and antiquities of this historic French Quarter corridor. 

Friday evening and Saturday afternoon, the Grand Tastings are both a foodie and wine connoisseur’s dream come true. More restaurants and wineries than one person can possibly visit in three hours, come together under one roof. On Saturday, the Grand Tasting features the Louisiana Seafood Cook-off, where 12 chefs will compete for the title of King or Queen of Louisiana Seafood and the chance to compete nationally at the Great American Seafood Cook-off in New Orleans in August at the Louisiana Foodservice and Hospitality EXPO. Enjoy close out performances by Ingrid Lucia on Friday and Jeremy Davenport on Saturday.

Johnny Iuzzini
Pastry Chef & Host of
Top Chef Just Desserts

Burlesque Ballroom
headliner Trixie Minx

New on the scene this year is the Friday night event, The Big Gauteaux Show, featuring invited pastry chefs that will create their own signature version of a burlesque-themed anniversary cake. Hosted by Top Chef Just Desserts' Johnny Iuzzini and local celebrity pastry wiz Sucre's Tariq Hanna, the new event will boast entertainment by Trixie Minx and the beauties from the Burlesque Ballroom.

Each chef will be assisted by a local culinary student to create a spectacularly designed cake, to be displayed and tasted at a festive after party following the Friday Night Grand Tasting. The winning design and pastry chef will be awarded with a $5,000 prize sponsored by Valrhona.

Now doesn't that just take the cake?