Handpicked blossoms from Alps lend rich sweetness to summer cocktails

Artisanal products are all the rage right now and that got us to thinking of them in the context of the Louisiana Restaurant Association's Thirsty Thursday series. One such liquor was introduced a few years ago at the Tales of the Cocktail and we immediately fell in love with the floral elderflower elixir—St-Germain. 

St-Germain is a liqueur is available at
restaurants and bars across Louisiana.
The floral elderflower elixir mixes well
with a variety of spirits from gin to vodka,
whiskey to pisco.

For just a few weeks each year, similar to that of the Louisiana blueberries now in season, a group of men on bicycles will harvest elderflowers, a delicate starry white bloom, in the foothills of the Alps. They will gingerly ride them to a local village before they are ushered away to the St-Germain distillery.

The taste is hard to describe as there’s nothing quite like it. Neither passion fruit, nor pear, grapefruit nor lemon, the sublime taste of St-Germain hints at each of these and yet none of them exactly.

St-Germain pairs remarkably well with various spirits such as gin, whiskey and vodka. We even like to pour a little bit in a glass of bubbly occasionally. Ste. Marie’s Dechets Blanc cocktail adds a little soda in with the champagne and St-Germain. Here’s a few restaurant and bars that serve cocktails that include St-Germain.

Bar Tonique’s Treme cocktail consists of rye whiskey, St-Germain, Benedictine, lemon and Marsca cherry. Bar Uncommon’s Kiss of Pearsuasion cocktail boosts Absolut Pear, St-Germain, Hibiscus syrup and champagne. The Wild Magnolia cocktail at Café Adelaide's Swizzle Stick Bar features St-Germain with gin, lemon and house made magnolia bitters.

While there are quite a few cocktails that call for St-Germain, we’re feeling Sangria is order given the abundance of fresh fruit choices at Rouses. Here is the recipe for the Sangria Flora, created by Lynnette Marrero of NYC and found in a cocktail book snagged at Tales of the Cocktail 2011.

The Sangria Flora recipe substitutes St-Germain for the
brandy called for in many sangria recipes. St-Germain
promotional items include vintage inspired postcards,
metal stirring straws, mini bottles and totes.

Sangria Flora
1 bottle Sauvignon Blanc or Dry White Wine
1 cup St-Germain
2 fresh peaches
5-6 fresh strawberries
6 fresh raspberries
1 bunch fresh grapes

Method: Stir ingredients in a pitcher or carafe. Allow fruit to soak in the mixture between 3 and 8 hours. Serve in an ice-filled glass and according to St-Germain’s direction, “then telephone your physician and regale him with stories of your exemplary fruit consumption.”

We hadn’t yet done our weekly grocery run, so we improvised with Louisiana strawberries and a diced Gala apple. Each year since its U.S. launch, we enjoy St-Germain spritzers in the lobby at the Hotel Monteleone during Tales of the Cocktail, this year, July 25-29 in New Orleans.

Profitability by the ounce

A few of us at the Louisiana Restaurant Association where talking about frozen yogurt and which of us had visited which establishments. There's Pinkberry, Red Mango, Cherry Berry, Menchies, Yogurtland, Tutti Frutti, Pure Yogurt Culture, FrostBite and one other that has yet to open on the highly trafficked Magazine Street in New Orleans.

It's the middle of May and already the temperatures in
Louisiana are in the 90s. No doubt frozen yogurt will be
a cooling option this summer for consumers.

This discussion got us to talking about why these places are opening so rapidly and we came to a few conclusions. The real estate needs of yogurt bars are relatively small and range between 500 and 1000 square feet at most. Also, on most of our visits to the self serv spots, there was only one employee working. At Pinkberry, anywhere from two to five employees were manning the store and in some cases, the lines were literally out of the door.

The product itself is poured into the machine (many of which can be rented or leased from an equipment company) as liquid and then air is churned through until it solidifies and becomes creamy yogurt. So all in all, startup costs appear to be lower than a restaurant.

From a profitability angle, self service seems to be a more advantageous model as the smallest cup size is comparable to a large size cup at Pinkberry. On our trips to three self serve bars, we filled our cup to nearly 10 ounces each time. Prices were consistent with the exception of Yogurtland which was significantly less by $2. We opted out of the toppings to forgo the added calories.

In line at Pinkberry, we noticed that after the server filled the cup, they then dropped it on a scale to measure portion size. That’s a solid practice that other segments could adapt to control food costs.

While this trend just landed in Louisiana in the last year, according to IBIS Worldwide, the yogurt industry is actually in a mature phase in the growth cycle and they anticipate the rate of growth will slow to .3% annually through 2016.

At the National Restaurant Association Show in Chicago last year, frozen yogurt dominated the show floor. Everytime we turned the corner we were trying a new yogurt brand and flavors that were traditional, tart and tangy. This year in Chicago, not so much.

If you like the tart, these establishments have it in spades—Mango, pomegranate, original tart, passionfruit, watermelon and lychee. If you’re a traditionalist when it comes to flavors, you’ll find chocolate, vanilla and strawberry. Ice cream flavors have also arrived with cheesecake, oatmeal cookie, red velvet cake, cookie dough, chocolate milk shake, vanilla wafer and peanut butter, among others.

With an already pretty hot May, there’s no doubt these places will do well this summer. With a low unemployment rate and accessibility of the shops, we predict they will be around for a while.

Talkin' 'bout my generation

Meet the “millennials.” They care about where that chicken laid those eggs.

Millennial diners think beyond taste when spending their
restaurant dollars.

There is a new crop of customers in town and they are a demanding lot. These diners are socially conscious, environmentally aware and they appreciate a good meal—made from locally-sourced ingredients, of course. They may not be rich, but they dine out more than any other age group. Meet the “Millennials.”

Born roughly between 1978 and 1994, a member of the Millennial generation ranges between a high school senior about to head off to college to young professional, out of school with a career, just starting a family. Their parents and grandparents are Baby Boomers, 78 million of which will begin to retire in droves in the next 15 to 20 years.

While Millennials may not have a large amount of disposable income, they eat out far more than generations before them. They were raised on Chicken McNuggets and Subway sandwiches; restaurant meals after church on Sundays. Fifty years ago, for the average American, restaurants were for special occasions, maybe two or three times a year. Now, according to the National Restaurant Association, people under the age of 25 spend nearly 48 percent of their food budgets eating away from home.

Millennials care about more than just how the food tastes. They are seeking to patronize businesses that care about the world at large. Restaurants can attract these diners by honing in on three specific brand metrics*:

• Social responsibility-Is the restaurant's practices good for the environment? For its employees?
• Food quality-After taste is considered, a millennial diner will ask, Where is the food coming from? Is it local/sustainable? Is it organic? Were the animals treated in a humane way when they are alive? They gravitate to terms like grass-fed beef and cage-free eggs.
• Community involvement-Does the restaurant give back to the community? Are they involved with local charities?

All three of these things should be considered when trying to attract the Millennial diner. They are the future of restaurants—both its employees and its customers.

Meet the Millennials

There are many, many restaurants across the state incorporating these three principles already. We can’t go to a restaurant (from a neighborhood place to a chain) that isn’t touting local ingredients. This is something Louisiana has been doing well before it was trendy.

As for community service, restaurateurs are some of the most philanthropic people out there, always giving back to their communities. (Read stories on Leah Chase and Greg Reggio who were both recently honored nationally.) If these practices are publicized to Millennials, they will keep coming back.

*Brand metrics sourced from Chicago-based industry consultant Technomic.

Rewarding careers abound in Louisiana's restaurant industry

It takes a lot of manpower to run a restaurant and nearly 200,000 individuals to run the 16,000 eating and drinking places in Louisiana. Last year alone as the country was coming out the Great Recession, Louisiana’s restaurants were the only non-farm sector to add positions. By 2022, we’ll add a whopping 17,400, just 500 folks shy of a Hornets sell out game.

We recognize that our employees are the backbone of our business and without them, we couldn’t serve well over a million meals every day. The restaurant industry is the largest private sector employer in Louisiana and these aren’t just jobs we’re talking about—many are careers.

Leslie Thornton began her career with
Acme Oyster House as a cashier. Seventeen
years later, she has worked her way up
to the position General Manager and invests
a large portion of her time to helping her
team members reach their career potential.

On her way to becoming a Restaurant Legend is Acme Oyster House’s Leslie Thornton. Seventeen years ago, Thornton started with Acme as a cashier. Now, Thornton is the General Manager of the highest grossing Acme location in the French Quarter, where visitors are known to wait in lengthy lines for the shucked oysters, fried seafood and stellar customer service culture.

“I’ve enjoyed my years at Acme and I’m extremely grateful that my manager saw something in me and invested in my professional development,” said Thornton. “Running a restaurant is really hard work, but it’s also a lot of fun. I love working with my staff and working with them to identify what it is they are most passionate about.”

Thornton works with her team members to help them discover where their love lies within the restaurant. She said some individuals just want to bartend or be an oyster shucker, while another may be interested in becoming a supervisor or manager.

In 2006, the Louisiana Restaurant Association introduced its Restaurant Legends program to recognize the long-term dedicated individuals who have more than 20 years of service at one establishment. To date, nearly 200 individuals have been deemed a “Restaurant Legend,” including several of Acme’s oyster shuckers like “Hollywood," and collectively these individuals have more than 4,000 years of industry experience. That equates to 48,000 months, 1.49 million days and 35 million hours.

Betty Davis receives her Louisiana Restaurant Legend
award for her 26 years of service to LaPlace Frostop.

“We hope to encourage younger individuals to follow the examples that each of these special men and women have set for the industry,” said Stan Harris, President/CEO of the LRA. “It is more than evident that there are restaurants in Louisiana that foster a sense of pride among their staff, promote from within and stress the importance of positions within the industry.”

Terry Toler, owner of the Frostop in LaPlace nominated Betty Davis earlier this year for a Restaurant Legend Award. Davis has been employed by LaPlace Frostop since 1986 and currently she is the restaurant’s head cook.

“Betty's positive attitude, hard work, and dedication have not only made her a valued employee but she is truly a part of our family,” said Toler.

Dewayne Simmons and Dee Crowe proudly show off
their Louisiana Restaurant Legends Awards for their collective
40 years of dedication to Dankin Trail in Monroe.

Also this year, the LRA name five Restaurant Legends that together have more than 100 years of service at Sue’s Country Kitchen in Bossier City. Carrie Lewis, Buford Moyers, Glen Perry, Jerry Perry and Mary Robinson were recognized at the LRA Northwest Chapter Awards Night at the El Dorado Casino.

Recently in April, Dewayne Simmons and Dee Crowe of Dankin Trail in Monroe received their Restaurant Legends plaques at a Northeast Chapter meeting. Both have been with dedicated staff members since 1990!

These individuals are celebrated and receive an award plaque personally and the restaurant receives one to display. The LRA also issues press releases announcing the recipients accomplishment which has garnered great news articles within their area.

To nominate a Restaurant Legend is simple. LRA members are invited to submit the individual’s name and restaurant name, years of service (20 or more at one restaurant location), a photograph and a short description of why the individual should be named a Restaurant Legend. Nominations are accepted year round, submitted online or can be e-mailed to LRA Director of Communications Erica Papillion.

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?

Mom deserves the best table in the house this Sunday

Mother’s Day is this Sunday and you know what that means—Mom gets a break from the cooking and the cleaning and gets taken out to eat at a nice restaurant. Her choice! (You may not be indulging in carbs this month, but if she wants a baked potato, so be it.) It’s the least you can do for the woman who kissed boo-boos, wiped away tears, cheered for you at sporting events and read the same book to you 300 times in a row.

Mother's Day is the most popular day for dining out in
restaurants. In 2011, more than 78 million Americans
treated Mom to a meal out to show their appreciation.

“If you have yet to make restaurant reservations, call Mom’s preferred restaurant today,” said Stan Harris, President/CEO, Louisiana Restaurant Association. “If they are booked, ask to be notified if there are any cancellations, or you could try to using OpenTable.com. Often times restaurants have a certain amount of tables reserved for those who use OpenTable.com to book their table.”

Many restaurants offer special menus and promotions on Mother’s Day, with complimentary glasses of champagne or a special gift for the lady of the day. Keep in mind that nationally, most go to dinner for Mother’s Day (58 percent), so brunch or lunch may be a great alternative.  According to National Restaurant Association research, Mother's Day remains the most popular holiday on which to dine out and in 2001, more than 78 million did so.  

"If you can't seem to get a reservation, maybe arrange for a Saturday night out on the town with Mom," said Erica Papillion, LRA Director of Communications. "While Sunday is the actually day, Mom can be celebrated on Saturday and perhaps sleep in on Sunday."

Skip the breakfast in bed and head to a restaurant this
Mother's Day to show mom how much you love her.

Just a few days ago, we received an e-mail from the Red Fish Grill in the French Quarter, advertising their Mother’s Day brunch featuring a Bloody Mary Bar. Herbsaint, Martinique Bistro, Olivier’s Creole Restaurant, Court of Two Sisters, Cafe Giovanni, Drago's, Arnaud's, Borgne, One Restaurant and Lounge, and countless others can be found here.  Lafayette restaurants like The French Press, Charley G’s, Cochon, The Blue Dog Café and Zea Rotisserie and New Iberia's Clementine have plans to treat mom like a queen for day. In the Northwest part of Louisiana, mom can enjoy time with family at Another Broken Egg Café, Ernest’s Orleans, Vince's South Port, Monjuni's and Ristorante Giuseppe, among others.

In the Monroe area, check out Cotton, Warehouse No. 1, WaterFront Grill or Catfish Cabin and if you’re located in Central Louisiana, restaurants like Diamond Grill, Outback, Copeland's or Bistro on the Bayou are ready to wait on mom hand and foot. There’s no shortage of restaurants that will help you show mom your appreciation, so don’t give up to easily.  She’s totally worth it. 

While some may argue the merits of a once-a-year-only recognition of all things mom, we feel that it is more a special day to officially shout from the rooftops (or the restaurant table) that Mom is appreciated. Mom is loved. Mom is the bomb. Celebrate Mom! But please, do it in a restaurant—she needs a break!

A Rosé by any other name…

A wine tasting adventure with Erica Papillion, Director of Communications, Louisiana Restaurant Association (LRA).

Rosé tasting at the Windsor Court Grill Room dispells
myths  of a wine that's refreshing for the high
temperatures ahead.

Let me begin this blog by assuring you that I am not a wine connoisseur, but when the mood to drink strikes, it’s the libation I prefer. I like my wine white and sweet, so when LRA Greater New Orleans Regional Director Sarah Peltier asked me this week to accompany her to a tasting class featuring rosé, I was all in. I assumed two things: rosé is a white wine and it would be as floral as its name suggests. I was wrong on number one, and not quite accurate on number two.

The class was held at the Grill Room of the Windsor Court Hotel in New Orleans—an elegant setting befitting our topic. The sommelier leading the discussion was Sara Kavanaugh. I was surprised to discover that rosé is a red wine, perfect for this time of year. Rosé can vary in color from pale orange to near-purple, depending on the grapes and wine making techniques. Sommelier Sara shared with us that the late 80s, early 90s white zinfandel in a box craze nearly killed rosé in America, but it’s slowly making a (more refined) comeback.

Sommelier Sara Kavanaugh will
lead an IDEA ZONE session
"Does your nose know?" Wine
Aromas Class, Sunday, August 12
at the Louisiana
Foodservice & Hospitality EXPO
in New Orleans.

Rosé is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period (one to three days). It’s then pressed and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). In some instances, red wine is added to give it more color.

We smelled and tasted eight different types of rosé - five French, two Spanish and one from California. The wines were very different from each other. Some were very fragrant and light and others were full-bodied and substantial. There’s something for everyone within the rosé family. Not surprisingly, my favorite was the very floral and crisp American wine. Sarah’s favorite was a very interesting and different variety from the Txacoli region of Spain, with a fizzy quality. (According to Bon Appétit’s blog, “Beyond the Kitchen”, the snob factor of wines from this region is “off the charts.”)

During the class, Sommelier Sara encouraged us to say to the group what we smelled and tasted. I shared my opinion—chocolate and dirt—and Sarah offered grapefruit and licorice, among other noble descriptions. Some palates are more sophisticated than others.

However, Sommelier Sara assured us all that there were no wrong answers. She was a very knowledgeable and patient guide who assured us that what we smelled and tasted would always be right. Your own nose knows what you smell, right? She made an intimidating topic very accessible to those not familiar with a word like tannin, but still technical enough that other sommeliers could sit in and not be bored to death.

Sommelier Sara will also be presenting in the IDEA ZONE at the 59th Annual Louisiana Foodservice & Hospitality EXPO August 12: “Does Your Nose Know? Wine Aromas Class with a Sommelier.”