First, youneedtobeanexcellent musician.Second, youhavetogel with theother memberssince therewillbe stretcheswhereyou’llsee your bandmatesmorethanyourown family. And third, youhavetohelpThe Soul rebels continue to evolve
“There’snoslackingweallow.We’re always pushingeachother,” says bass drummerDerrick Moss.“If we don’t have someonethat’stryingtopushthe band,that’snot abenefittothe band Do somethingthat’sgoing to push us to thenextlevel.”
“Let’s thinkabout what hasn’t been done,” Moss adds.“oK,brass bands weren’tdoing hip-hop? Let’smerge that in thereand seehow we canpullthatoff oK,brass bandsusually [are]acoustic? Let’stry adding tracks to it.Let’s try adding aguitarora keyboard.It’salways, ‘oK, we’vedonethat. What’s next?’ ” Therehavebeena lotofthose “what’snext?”moments in TheSoul rebels’morethan30-year history. And although thebandhas hada remarkably steady membership over thelast decade,three decadesisalongtime andtherehavebeenalot of musicians helpingthe Neworleans brassband reachthose next levels.
So when theSoulrebelsreunite with many of thosepastbandmembers at Tipitina’s on Saturday, Nov. 23,it’s gonnabea packed stage. Alongwiththe eightcurrent Soul rebels members— co-foundersMossand snaredrummer LumarLeblanc, trumpeterMarcus Hubbard, trumpeterJulian Gosin, trombonistsCorey Peyton andPaul robertson, saxophonisterion Williams andsousaphonistManuelPerkins another 14 musicianswillhit thestage throughout theshowtoplaymusic covering theband’shistory.
“We’re lookingtocapture themusicalhistory of Soul rebels,” Leblanc says of thereunion,which kicksoff at 8 p.m. “Wewanttocapture thedif ferent eras of membership,the vibe,the aesthetic—justthe wholeplatformof what TheSoulrebelshas meanttous andtoNew orleans.”
Leblancand Moss co-founded the Soul rebels BrassBandin1991when they andother membersofthe Young olympiaBrass Band decidedtosplit off into anew group, onethatwould blend in more of themusic they were listening to on theradio,likehip-hop andbands likeParliament-Funkadelic.
by Jake Clapp |
LeoNocentelli
TheSoulRebelsplaya
over theyears,the band just kept evolving:buildingonbrass band music with hip-hop, funk,souland rock; appearing more andmoreonvenue stages,likethe band’s long-running weekly show at Le BonTemps roule; andeventuallyletting “brass band”fall away from thenametomoreaccurately reflecttheir show
Thegroup is rooted in itslovefor traditionalsecond-line andbrass band music, butThe Soul rebels didn’t want to be pigeonholedbythe expectationspeoplemay have if “brass band” appeared in theirname.
TheSoulrebelswereone of the firstNew orleansbrass bandstofully mergehip-hop into theirmusic.As Leblanc, Moss andthe band’s other founding memberswerecomingof age, east andWestCoast hip-hopwas making itsway into Neworleans, and TheSoulrebelsfirmlyblended the genres on their1994debut “Let Your Mind Be Free.”
Theband’slovefor hip-hophas come full circle,and they nowperform with many of therappers that inspired them,likerakim andMelle Mel. They have headlinedthe Neworleans Jazz & Heritage Festival twicebacking hip-hop greats —Nas in 2017 andThe Wu-Tang Clan in 2023 —and have performed with TalibKweli,Black Star,DMX,The roots’ BlackThought andGZA
At recent Jazz Fest performances, original Meters guitarist Leo Nocentelli hasperformed musicfrom his“Another Side”album.Far from the funk of theMeters, the1971project explored interestsinthe sounds of popularsingers like JamesTaylorand countrymusic.But it wasnot released andultimatelylost. Then it wasdiscoveredseveral yearsago in California, andfinally released in 2021.Nocentelli is joined by Anders osborne, ray Parker Jr., Stanton Mooreand more foranacousticversion of thealbum’s songs. At 8p.m.Friday, Nov. 22,at CivicTheatre.Tickets $25and up viaticketmaster.com.
Buttheir reachdoesn’t endathiphop. Metallica, Macy Gray,PrettyLights androbertGlasper areamong the musicianswho have broughtThe Soul rebels on stage. Andthe band’s last album, “PoetryinMotion,”included contributionsbyKermitruffins,Mia X, DJ Jubilee, PJ Morton,Big Freedia, KeS andmore.
“You just wake up oneday andbelike, ‘Wow,we’ve been doingthisfor over 30 years,’” Leblancsays. “The music hasdifferent distinctions throughout theyears,but it’s stillSoulrebels. It’s innovation in brassbandmusic.”
Themusicians performing with the currentSoulrebelslineupatTipitina’s includetrombonists WinstonTurner, SteveJohnson,Gregory vealsand TyrusChapman;trumpetersMervin Campbell, Tannon Williams andCurtis Watson;sousaphoneplayers Damion Francois andedwardLee;saxophonists ByronBernard,Allen Dejanand Douane Waples;and drummers MichaelWoods andHerbert Stevens.
Areunion like this is unique,says Hubbard, whojoinedThe Soul rebels in 1998.Not alot of bandsget to celebrate with most of theirformermembers healthy anddoing well
“Wetalkabout it allthe time:We’ve been really blessedthrough ourhistory We’veonly lost onememberofSoul rebels,” he says.“So it wastimetogive everybodytheir flowers.”
Ticketsfor TheSoulRebels’ reunion show are$25 viatipitinas.com.
SoberFest
Anders Osborneand Ivan Nevilleand Friends headline SoberFest, New orleans’ dedicated drymusic festival ThelineupalsofeaturesJason ricci& theBad Kind andmusicians from the Trombone Shor ty Academy. Bridge House/Grace Housepresent the festival from 11 a.m. to 5p.m.atthe SugarMill. Tickets$10 in advancevia eventbrite.com,$20 at thegate, and children under12get in free with a paid adult.
KristinChenoweth with theLPO
KristinChenoweth hashad astellar career on Broadway,starring in “Wicked,”“You’re aGoodMan,Charlie Brown” andother shows. Shesang everything from gospel to operabefore focusing on musicaltheater.She’s also starredinfilm, hadher ownsitcomand released eightalbums.She’s backed by theLouisiana Philharmonic orchestra foranight at theorpheum Theater. At 8p.m.Wednesday,Nov.20. Tickets $79and up viaticketmaster.com.
LeoNocentelli
PH
Well hellothere,fallweather.Did yousleep throughyouralarm again?
ThePlessy&FergusonInitiative andSearchfor Common Ground USA recently honoredtrailblazer DorothyMae Taylor with ahistoricalmarker at theMount Zion MethodistChurch. Taylor wasthe firstBlack womanto serveinthe LouisianaHouse of representativesand to be elected to an at-large NeworleansCity Councilseat. Shealsocrafted the ordinancebanning racial discrimination by MardiGraskrewes.
CouncilMember JoeGiarrusso won’trun foropenat-largeNew Orleans City Councilseat
TheNew OrleansCityCouncil hasgreen-lit amunicipal ID program. Theprogram,pushedby MayorLaToyaCantrell, will allow residentswho mighthavetrouble obtaininga stateIDtoeasilyget alocal card.Supporterssay this will help people likeimmigrants, theunhousedand theformerly incarcerated applyfor city services or do routinethingsthattypically require government-issuedIDs
NEWORLEANS DISTRICT ACOUNCIL
MEMBER JOEGIARRUSSO WILL MOVE into theprivate sector at theend of hiscurrent term on thecitycouncil andwon’t runfor theopencitywide seat beingvacated by Council PresidentHelenaMoreno.
In an interviewwithGambit, Giarrussosaidthatwhile he believes he hadasolid shot at winningthe citywide race,after eightyears on thecouncil he felt it wastimetostep away from electoralpolitics.
Phelps’vicemanagingpar tner Kim Boylesaidina statement.
During histenureonthe council, Giarrussohas served as thechairman of theQuality of Life andBudget Committees.Those assignments meanthespent much of histimeas an unofficial thirdcitywidemember, next to Moreno andCouncil vice PresidentJPMorrell
StateSens. Heather Cloudand JayMorrisand stateRep.Debbie Villio, allrepublicans,are using thespecial legislative session focusedontax reform to quietly push throughlegislationthat couldultimatelylandmoreminors in adultprisons,the Louisiana Illuminatorreported. Senate Bill 2proposesa constitutional amendmenttoremovelimitson thecrimesapplicabletoyouth underage 17,allowinglawmakers to expand ways courts cansend minors to adultprisons
“When Iran 7years ago, we as afamilydecided we were goingto reevaluate at theend of this term,” Giarrussosaid. “Between thefact that thegirls aregetting readyto go to collegeand everything that’s [happened] in thelast8years,this wasthe righttimetostepback.”
Giarrussowill join Phelps Dunbar to lead thelaw firm’s government relationspractice. AccordingtoGiarrusso, he’llfocus primarily on statelevel issues.He’sbarredfromlobbyingthe City Counciland administration for twoyears afterheleavesoffice.
“His experience in legislativeand public policy matters, particularly in securing fundingand approvals forvital projects on abipar tisan andcollaborative basis, will greatly enhanceour firm’s capabilities,”
Giarrusso also earned areputation amongresidents of hisdistrict andmuchofthe rest of thecityasa responsive member of thecouncil, particularlyduringhis time chairing theQuality of Life committeewhen he wouldfield complaints from across Neworleans.
AccordingtoGiarrusso,that reputation is oneofhis proudest accomplishments.
“Being thoughtofsomebodywho’s responsive andshows up andcares. That meansalot to me .the best compliment youcan getsometimes is ‘I mightnot always agreewithyou, butIappreciatehow you’ve done your job,’” he told Gambit.
Giarrusso also said he will leave of fice next year proudofhis work on reducing city taxesonresidents and in gettinga newpower turbinefor theSewerage&Water Boardfinally on track.
As of Nov. 13,the 18th storm, named Sara,was headed to theCaribbean Hurricane seasonsare gettinglongerand busier duetorisingsea temperatures and climatechange. The2023hurricane season, meanwhile, had20named storms,making it thefourthbusiest hurricane season on record since1950.
your go-to fall drink?
JoeGiarrusso
oneofhis biggestregrets,hesaid, is thecity’scontinued problems with infrastructure,particularlywhenit comestoroadrepairand construction
“Wecould just neverreallywrapour armsaround” theproblem,Giarrusso said,especiallywhen it came to “betterintegration of communicationand coordinationonroadwork.”
People are“frustrated .and it’s just been incredibly hard to make it as palatable forpeopleaspossible,”headded.
AccordingtoGiarrusso,his chances of winningthe citywide seat next year didn’t factor into hisdecisionnot to run, though he didsay he believes he wasinagoodpositiontowin
“Ifyou’d askedmethatquestion rightafter Iwon reelection,I’d have told youmyoddsare 50/50,”hesaid. “[But] my odds have grownbecause thecouncil is fillingthe mediavacuum rightnow so we’remuchmorevisible” becauseofMayor LaToya Cantrell’s busy travel schedule andincreasingly detached management of thecity.
“Mycalling card hasbeenlet’s focus on bread-and-butterissues. and that’s apolitical headwind that would favormegiven what’s goingoninthe
city rightnow,” he added.Giarrusso’s decision couldshake up theracefor mayor next year,which is expected to draw acrowded fieldof contenders.Moreno hasfiled papers with thestate that make her runall butofficial, whileCouncil Member oliver Thomas and stateSen.royce Duplessisare also consideringrunsfor thetop spot in city government Moreno is well knowninNew orleans, having served as presidentand vice president of thecouncil,aswellasinthe legislature, af tera previous career in localtelevision. Sheisconsideredto be thelikelyfront runner in therace once it fullygetsunderway.
Duplessis, meanwhile, hashad success as alawmakerinBaton rougedespite republican controlofthe legislature, buthis name ID is relatively lowin much of thecity.
StateSenator RoyceDuplessis
Thomas hasstrongnamerecognition in thecitybut couldfacedifficultiesdue to hispastlegal troubles
high-profile positions. opting to runfor citywide wouldprovide both Duplessisand Thomas with opportunities that couldhelpwithafuture mayoralbid.For Thomas,itcould help himdispelany lingeringconcernsover hishistory andgivehim astrongand very visiblehandinshaping city policy. Likewise,serving on thecouncil as acitywidememberwould boost Duplessis’sprofile beyond hisstate senate district andhelpbetterdefine hispolicyand politicalpositions forvoters.
regardless of whorunsfor thecity, Giarrussosayscandidatesneedto focustheir campaignsonissuesthat directly affect voters.
“It’sthe qualityoflife, stupid.That’s allI’d talk aboutifIwererunning ... howdowedothe blocking andtackling that needstoget done?For this next election,Idon’t know howyou can outrun that,” Giarrussosaid.
At this NewOrleans liquor store, youcan getmarried at anew chapel next to the beer cooler
ANEW ORLEANSLIQUORSTORE
CL AIMS IT WILL MAKE HISTORY as theworld’s firstliquorstore with awedding chapel when they open anew area fornuptialsinsideone of theirSt. Charles street locations this weekend.
on Nov. 16,aDonaldsonville couple will tiethe knot next to a beer cooler andtasting room.Their ceremony is beingheldatChuck’s on theAvenue, alocal liquor storeand soon-to-bewedding venuelocated at 2025 St.Charles Ave.
Chuck’sownerssay thestore is celebratingtheir unique business venturewithits firstceremony fitwithabrass band,aflowergirl throwing blackand gold beadsand asecondlinedancing betweenthe bourbonand tequilaaisles.
randy“elvis” Bonnaval,aSaints superfan andordained minister, will of ficiatethe wedding. In the future,hopeful couplescan select other themes fortheir wedding like MardiGras, rock androll andvoodoo.
Weddingpackageswillstart at $500.You canevenopt forthe beer truckdrivertoserve as your witness.
ceremonies,according to owners visitors canalsoreserve theliquor store’stasting room that hosts15 to 20 people.
Thestore’s newchapelareawas builtbya localrenovationcompany andfeaturesarchitecturalpieces revivedfromnearbychurches, includinga150-year-oldstained glassedwindowrescued from the CentralCongregationalChurchin 1892,analter from Basilica of Saint Stephen Church in Uptown New orleans, andpewsfromachurchin Luling, Louisiana.
Accordingto apress release, Chuck’sishopingtocapitalize on the“growingpopularityof micro-weddings,the newest niche in thewedding industry,” which prioritizes thecouple’sexperience over theirguests’
“Whatweare of fering isn’tfor everybody, butweall know that onecouplewho is perfectlysuited to getmarried betweenthe beer cooler andchampagne section,” ownerCharles Loescher said in astatement
Note that in Louisiana, couples hoping to be wedmustwait 24-hours betweenthe time they obtain amarriagelicense andthe time of theceremony.
Wolf,and Cove appliances aremeticulouslycrafted to achievea higher standardofper formance, dependability, and st yle—so youcan raisethe bar on ever ymeal youmake.
Chuck’s on theAvenueopens firstinstore wedding chapel in NewOrleans.
When youstepintoyour kitchen, what do youaspiretodo? Master anew cooking technique?Ser ve food even your pickiest familymember will eatwithenthusiasm?
Sub-Zero,
Elevating every moment.
Your future kitchen starts with Sub-Zero, Wolf,and Cove, featured at
Will theLouisiana Senate ‘fx’ JefLandry’s taxreformplan?
GOV. JEFF LANDRY’S IDEA OF WHEELING ARENTEDLIVE
TIGER into LSU’s TigerStadiumbefore thegridironcontest againstAlabama’s CrimsonTidedidn’t exactlygoas planned. Thegovernorhoped thecaged felinewould fire up thecrowd as well as theplayers,but the home team lost in a 42-13blowout
That hadtohurtthe governor’s pride, but he’llget over it
Thestakesare much higher for Landry as statelawmakers dive deeper into hisproposedoverhaulof Louisiana’stax system
To no one’ssurprise, Landry’s complicated plan to swap lowerindividual andcorporate income taxesfor higher stateand localsales taxessailed throughthe Houseofrepresentatives in thefirst half of the20-dayspecial taxreformsession.MostHouse members arenew to government andeasily convincedthatthe newgovernorhas allthe answers.
Things will change when theSenate takesupLandry’splan.
Don’tget me wrong: Much of Landry’s plan makessense,and I’ve said from theget-gothathedeserves credit fortryingtopushthe taxreform boulderupthe proverbial hill
Buthis plan is farfromperfect.
That’s whythe Senate is so importanttothisprocess.The upper chamber’sleaders andcommittee chairs arelegislativeveteranswho’ve been at this at this alot longer than Landry andmostHouse members. In past legislativesessions, theSenate provided necessaryguardrailsagainst some of thegovernor’smostradical (and unworkable)ideas.
We punditshavewritten volumes aboutthe Senate buckingLandry, but thetruth is theSenate’sdeliberate, measured approach will make Landry a better governor —ifhe’swilling to learn from theexperience. Time will tell.
—and make modest changestosome of them.repealing taxcredits that areeconomicdrivers maysavemoney in theshort run, butsenatorsknow there’sahighercostdownthe road
In particular,senatorsknowthat historic restorationtax creditshave impactedevery corner of thestate, enabling smalltowns andbig cities alike to revitalize downtownsand repurpose iconic structures.Itwould be follytorepealthose credits, because corporatetax cuts will notreplace onetime capitalneededtomakehistoric restorationprojectsviable.
As onesenator told me of Landry’s plan,“TheHouse will pass it,and we will fixit.”
KeyelementsofLandry’splanneed atwo-thirdsvotein both legislative chambers,including thesweeping changesinhis proposed constitutional amendment, whichalsoneeds voter approval next March. Theamendment, amongmanyother majorchanges, wouldmerge twotrust fundsthat function as statesavings accounts butwithkey differencesinhow they areused.
Gettingatwo-thirdsvoteinboth chambers forsweepingchanges is nevereasy, even forapopular governorwho’s unafraid to twistarmstoget hisway
It will be interestingtosee howthis, Landry’s thirdspecial sessionsince taking
in January, playsout.
Citrus Outdoor ArtMarket
LouisianaGovernor Jeff Landry
@GambitBlake |askblake@gambitweekly.com
Hey Blake,
Abiography of John Kennedy
Toole, theauthor of “A ConfederacyofDunces,” mentionedthathetaughtat St.Mary’sDominican College. Wherewas that locatedand what wasits connection to DominicanHighSchool?
Dear reader,
LOCATEDNEARST. CHARLESAVENUE
ANDBROADWAYSTREET,St. Mary’s DominicanCollege wasoperatedfor more than 70 yearsbythe Dominican Sistersofthe Congregation of St.Mary. Sevenofthe Dominicannunscameto Neworleans from theirnativeIreland in 1860 to establishaneducational missionhere.
Accordingtoa 1976 Times-Picayune article, less than amonth afterthe nuns arrived, they openedSt. John theBaptist School forGirls on DryadesStreet, with an enrollment of over 200. They operated otherschools before purchasing property on St.Charles Avenue,which hadhousedMaceAcademy
At thetime, thelandwas part of the villageofGreenville, laterincorporatedintothe city of Neworleans.The sistersopenedSt. Mary’s Dominican Collegein1910. Thefirst building they constructedonthe property was namedGreenvilleHall.
Until1914, theDominicans operated twoschools foryoung women, oneon St.Charles Avenue andone on Dryades Street.The twomergedin1914, creatingSt. Mary’s DominicanHighSchool separate from thecollege program. In 1963,the high school movedfromSt.
This 1966 photoshows staffand students at St.Mary’sDominican Collegeplantinganoak tree to replacetrees that were destroyedbyHurricane
Charles Avenue to itspresent site on Walmlsey Avenue
Notablealumnae of thecollege andhighschoolinclude anti-death penaltyadvocateSisterHelen Prejean, SupremeCourt JusticeAmy Coney Barrett, former ePAadministrator Lisa Jacksonand journalist Arthel Neville.
Tooletaughtenglish at St.Mary’s DominicanCollege from 1963 to 1968,duringwhich time he completed themanuscriptfor “A Confederacy of Dunces.” He firstsubmitted it to Simon&Schusterfor publicationand suffered yearsofrejection before it waspublished afterhis death.
In 1984,faced with adecline in enrollment andamountingbudget deficit, theDominican sistersclosed St.Mary’sDominican College. Loyola University purchasedthe property for $11.5million.Itbecamethe newhome forLoyola’sLaw School andother university offices.
NEWORLEANS THREWAPARTY 100YEARS AGOTHISWEEKTOCELEBRATE thearrival of Itema, AudubonZoo’s firstelephant. Shewas namedafter theNew orleans Item newspaper, whichhelpedorganize acampaignencouraging children to help raisemoney forher purchase.
“Anelephantfor thezoo.Soundsbig,doesn’t it?” declared afront-pagestory on Sept.21, 1922.“Fora long,longtimethe boys andgirls have wanted to do somethingrealfinefor thewildlifecollectionatthe Uptown park andThe Item wantsto help school children do it.”
With that,the newspaperlaunchedits campaign to raise$3,500topurchasethe animal. Localkidsraised$537.50,withThe Item andother businesses donating therest. Therewas also acontest to name theelephant, with Itema(pronounced with along“e”)asthe winningentry on Nov. 23,1924, more than 10,000 people attended aceremonytowelcome the6-year-oldelephanttoAudubon Zoo.
When Itemadiedin1960, shewas thezoo’s oldest animal.Her deathmadethe frontpageofThe Times-Picayune,which wrote, “She wasafaithfulservant to the people of Neworleans whobrought untold happinesstothousands of children and adults whovisited her throughthe years.”Itema wasburiedinthe Mississippiriver batturenearthe zoo.
BL AK E VI EW
Betsy.
GI FTI NGLocal G
This holidayseason,spend your moneywhere your home is .
2015 PERRIER JOUET 'BELLE EPOQUE' CHAMPAGNE WITHGIFT SET
$250.00from Dorignac's Food Center (710Veterans Memorial Blvd., Metairie,504-834-8216; dorignacs.com)
PH OT OP RO VIDED BY DO RIGNA C' SF OOD CENT ER
CANDYPLATE
$14.50 from Southern Charm Home & Gifts (5928 W. Metairie Ave.,Suite11, Metairie,504-655-0178; Instagram, @southerncharmhomeandgifts).
PHO TO PRO VIDED BY SOUTHERN CH ARM HOM E& GIFT S
RA SHOP FLOWER WATERPIPE
$59.99 from Ra Shop (Areawide, therashops.com)
SPARKLING GOLDEARRINGS
$16.00 from gae-tana's (7732 Maple St., NewOrleans, 504-865-9625; Instagram, @gaetanasnola).
PHO
PUFFY WATER
BOTTLE HO LDE R S
$36.99 each from Nola Boo (517 Metairie Rd., Suite200, Metairie,504-510-4655; nolaboo.com).
THEO’S PIZZA
GI FT CARD
om Theo’s Pizza reawide; theospizza.com) 10% of all gift cards purchased online with the omo code ILOVETHEOS MB IT ST AFF PHO TO
STACKEDORNAMENT GARDENSTAKE
$49.99 from NOLA Gifts &Decor (5101 W. Esplanade Ave., Suite1,Metairie,504-407-3532; nolagiftsanddecoronline.com)
MISSISSIP PI
MAP UMBR ELLA
$30from TheShop at TheCollection (520 RoyalSt.,New Orleans, 504-598-7147; shophnoc.com)
STEMMED WINE GLASSES
$14.99 each from Southern Charm Home &Gifts.
O P TIM US
Crime
AI bartenders threaten thesanctity of the neighborhoodwatering hole
BY JO HN STAN TO N|G am bi te di to r
I’MSTARTINGTOTHINK
theLuddites were right.
TheLudditesarose amongtextile workersinEngland during thedawn of industrialization. Angeredbythe unsafe workingconditions, poor pay anddehumanizingtreatment from the original tech bros,Luddites wouldstorm factoriesand destroytheir oligarchs’ precious machinery.
More than 200years later, thefight againstthe machines continues. Only this time,it’shappening in oneofour most sacred of places —barrooms.
At hisvaguely threateningtitledevent “We, Robot” in Vegaslastmonth,Elon Musk unveiled hislatestmonstrosity: Tesla’s Optimusrobotic bartender.
Wearing awhite cowboy hatand apron, therobot clumsilypulledbeers from a tap, served them andengaged patronsin gamesofrock, paper, scissors
Thereare,ofcourse, other robot bartenders beingdeveloped.Infact, Optimusisn’t even thefirst robotbartender in Vegas. Some,likeone design outofSouth Korea, come with blinking eyes.Others, like theone servingdrinks at GlobeLifeField during TexasRangers games, look like thesad robotpolice officerinNew York.
Thankfully,sofar none of them really work at this point. In fact,aswithmost things relatedtoMusk, thereality of Optimusdidn’tmatch thepromotion.It turnsout none of Musk’s robots were actually making drinks —but were instead controlled by hidden humanbeings.
Butifpastisprologue, either Musk or some othertechbro will make good on the“promise” of robotbartenders. Driven by arelentlessbeliefthathumansare hopelessly inefficientand fatallyflawed, thetechworld is hellbent on forcingAI down ourthroats andintoevery corner of ourlives,despite itspenchantfor racism anddangerous “hallucinations.”
Bartenders aren’t machines, and tendingbar isn’tasimple“job.”There’s notonly theobvious artistry that goes into perfectlymixingagooddrink,but bartenders arealsosocialmanagers. They setthe tone andvibeofabar,from themusic andTVprogramsthatplay to thelightingand very atmosphere Anybodywho’s ever satinabar through ashiftchangehas seen howthe subtle differencesbetween twobartenderscan shiftthe energylevel in theroom.
On aquiet day, they’llspend hours offering up free therapytopatrons strugglingwithissuesatworkorat home.Theykeeptabsonregularsand canbeanearlywarning system fortheir friendsifsomeone goes missing. They organize fundraisersfor thesickand toy drives forkids. They keep oursecrets andour sanity. Robots candononeofthis.
IT’S NOTA SURPRISE that Tesla is pursuing an abomination that reducesthe humancondition to nothing more than ones andzeroes. Musk haslittleconcern with therightsand dignityof
This is ALSO not abartender.Itis an abomination.
WEEKLYHAPPENINGs W
SE RV IC EI NDUS TRYN IG HT
En jo yf ood an dd rin ks peci al sa to ur
Se rv ic eI nd us try Ni gh t Mo nd ay s5 -9 pm
EV ERYT HU RS DAY5 -9 PM
En jo y$ 2o ys te rs and $2 of fa ll beer s duri ng Tw oB uc kS huck Th ur sd ay s.
to Pe acoc kB run ch
Fl ock to Pe ac ock Ro om fo rs ha ra ble cockt ails an db run ch to we rs ...a nd st ay fo rt he vib e! Sa tur da y& Su nda y, 10 am -3 pm
Re serv ey our ta bl e: ki ngbr asseri eand bar.c om DA ILYH APP YH OU R wi th fo od and co cktai ls peci als 4-6pm
HO UR SO FO PE RATI ON BA R Mo nda y+ We dnes da y| 4- 10pm Th ur sd ay +F ri da y| 4pm- 12 am Sa tur da y| 10 am -1 2am Su nda y| 10am -1 0p m BRU NCH Sa tur da y+ Su nd ay |1 0a m- 3pm DI NNER Mo nd ay +Wed nesd ay |4 -9 pm Th ur sd ay +F rid ay |4 pm -1 1pm Sa tur da y| 5- 11pm Su nd ay |5 -9 pm
workersand hasbecomefamous fordemandingtheyworkgrueling hourswhile oftenfacingabuse from management
As forthe ar tistry of,well, anything, youonlyneedtolookas farasTesla’s vehicles.Mostare well acquainted with themonstrosity that is theCyber Truck, whosegoofy,unimaginative name is matchedonlybyits of fensivedesign.
Thecarslackany soul.Yes, they’resleek.And they’re. fine looking, Isuppose,inthe same wayaglass of warm tapwater is “fine” when you’re thirstyand really want abeer. No reasonable haseverlookedataTesla and dreamt of thefreedom of an open road or thoughttothemselves, “Ohyeah, I’mgonna look so cool drivingthat.”
Theriseofthe roboticbarkeep reflects thebroader cultural tippingpoint we face today. Musk andhis allies believeinthe maximization of profit at theexpense of allelse. They also view anyexpression of creativity,art or human connection as badfor business and asignofweakness. Meanwhile, theinternetand online life –which areincreasinglyflooded with toxicity thanks to people like Musk –are replacingpeoples’traditional “third place” outsideofworkand home,likechurches, libraries and even bars Theirwar againstthose things canbeseennot just in AI systems displacing workersbut also the retrograde treatmentoftransgender people,the normalization
of overtlyracistlanguageand theirembrace of adecidedly 19th centuryrobberbaron approach to politics andbusiness. Bartenders just happen to find themselves in themiddleofthisfight
This is notnew forbar tenders. Theirvocationhas putthem at thecenterofevery political fight, warand period of social upheaval sincethe firstCro-Magnonbar tender asked“whaddya having,Keyrock?”
Afterall,barroomsare where we go to catchupwithfriends,talk aboutthe latest news,commiserateoverour jobs and, of course, civillyand calmly scream at each otherabout politics
TH ANKF ULLY, we don’t need John Connor to come back from thefuturetobeat theserobots.
TheLuddites maynot have won, buttheyand other earlyanti-industrializationprotest movementshelpedpavethe wayfor the firstmajor wave of workers’ rights reformsinEuropeand the United States
That,inturn, wasthe star tof aseriesofmovements which securedthe righttovotefor women, better civiland voting rights protectionsfor Blackand Brownpeople, star tedLGBTQ rights andenvironmental movementsand more
Andnot an insubstantial part of theorganizingofthose effortshappenedin, youguessed it,bars.
whattodo where togo
who to see
Makea plan with our events calendar at
NowTHISisa bartender
BA RT EN DE RS meet your
HOL ID AY ED IT IO N
BY JO HN STAN TO N | Ga mb it ed it or PH OT OS
Brendan Donald
How long have you been a bartender?
I’ve been bartending for 10 years, since 2014, getting my start as a barback at a craft cocktail bar, where most bartenders starting off don’t have the privilege. It absolutely pushed my career to love and appreciate the craft [and] the time it takes to present and represent something beautiful.
Why and how did you start bartending?
Including bartending, I’ve been in hospitality for 14 years, initially working as a front desk agent for a hotel in the CBD at 19 years old, then working my way up as a front desk supervisor. It was an absolutely uplifting experience, being given more responsibility, and [it] pushed me into wanting to take care of patrons and offer atmosphere in more ways I could control. So the appeal [of] bartending started: curating drinks, creating atmosphere and hosting a vibe is conducive to a positive encounter with patrons.
What’s your favorite spot to drink when you’re not working?
Most of the tasting of libations are done on the job. However, I love having my loved ones over for some personally crafted cocktails at home base.
Justin “Juice” LeClair
How long have you been a bartender?
Over a decade I’m getting old.
Why and how did you start bartending?
sponsorship from Twisted Tea my whole life. Literally the best drink on a hot day.
What’s your favorite holiday jam?
What’s your favorite spirit to drink? Anything agave, all year-round.
What’s your favorite holiday jam?
I always get a kick out of “Xmas Blues” by Big Tyme It’s a hilarious Southern jam about a working-class man owning up to life’s hard times and his passion for his life with his soulmate.
HOL ID AY CO CK TA IL
• 1 ounce Mezcal
• 1 ounce Campari
• 1 ounce sweet vermouth
• Splash or half ounce of Cocchi Americano
• Orange twist
Note: The Cocchi Americano eases the bite and smoke from the Campari and Mezcal and really rounds out the drink
I used to be in the back of house as a cook at these shitty little Italian spots, and my old chef said I was “too pretty” to be out back here I was living in Portland, Maine, and ran door for this spot called L.F.K. in the west end. L.F.K. was an old, abandoned bookstore that someone turned into a cocktail dive I remember the bartenders, Charlie and Jasper, both mentored me and showed me the ropes. I fell in love with the idea of bartending being “middle house” a mix of back of house with prep and creation of cocktails and front of house with the music/vibe/ hospitality. Best of both worlds
What’s your favorite spot to drink when you’re not working?
I live in Bywater, so I’m a dive bar kinda guy. Bud Rips, BJ’s and Saturn are always in rotation for me Always reliable and a fun vibe Holy Diver is one of my favorite spots, too. Nick [Jarrett] has been super rad in helping me as I’m new at running a bar from scratch. Best pool table and jukebox in the city, in my opinion. Cocktail-wise, I’ve always been a Manolito stan, love the rums over there. Same with upstairs at Anna’s best spot to get a Mezcal Negroni at 1 a.m.
What’s your favorite spirit to drink?
Mezcal, baby! El Buho on the rocks with an orange is pretty much my go-to at every bar when I’m just trying to sip on something all night. Besides that, I love brandy in cocktails, whether it’s a sidecar or Serbian Plum brandy like Yebiga in a highball Lowkey, I’ve been trying to get a
Michael McDonald’s Christmas album is too sexy to be real. The most lit I’ve ever been at a show was seeing him live and dancing with these cougar ladies all late evening long.
HOL ID AY CO CK TA IL CO QU IT O
My favorite holiday cocktail is the Coquito, a traditional Puerto Rican cocktail usually served around Christmas.There’s a host of different recipes for a Coquito that can be found online or even better from your Puerto Rican friends! Here’s the basics:
In a large sauce pan or pot combine:
• 2 teaspoons vanilla
• 2 cinnamon sticks
• 1/2 teaspoon nutmeg
• And one can each of:
• sweetened condensed milk
• cream of coconut
• evaporated milk, and
• coconut milk
Heat the contents on low heat until it begins to simmer, cover and remove from heat until it cools and thickens. Then add: 2 cups of Ak Zanj dark rum or your favorite Rum, stir and serve chilled or on ice with cinnamon garnish to taste.
What’s your favorite spot to drink when you’re not working?
My favorite spots to drink when I’m not working are Jewel of the South, Black Penny, Holy Diver and Anna’s You can mostly catch me at these bars.
How long have you been a bar tender?
I have been bartending for 6 years, but I’ve been serious about it for 4 years now.
Why and how did you become a bar tender?
My wife is the reason I’m in the service industry. She introduced me to my first craft beer and it blew my mind away I wanted to know more about it. It was easier to learn about beers and bartending by working at a restaurant. When the year 2020 came I wanted to learn more about bartending so I joined Turning Tables This program gave me skills I didn’t think I could have achieved I felt knowledgeable and empowered to get any job I seek. I love to bartend because I love creating a safe place for everyone and giving them an experience.
What’s your favorite spirit?
My favorite spirits to drink would be Agave spirits like tequila and mezcal. I must say though I do love Japanese whiskey as well To me every sip is perfect.
What’s your favorite holiday jam?
My favorite holiday jam is listening to the Jackson 5 Christmas album while sipping on spiked eg gnog
have to grate a
Anitra’s shrimpcreole
Alligatorsausage poboy
Pork friedrice with pork ribeye
Alligatorsausage poboy
Boudinstuffedporkchop with mushroom gravy vegand mash Stuffed flounder
Winter DRI N KG UIDE
MOTHER’S
1
.RUDOLPH’SBROWN
HYAT TCENTRIC FRENCH QUARTER
Made with WholeMilk, Egg, BrownButter, BrownSugar,Vanilla Bean,and O.H. Ingram Bourbon. You’ll be hard pressedtofnd homemade eggnog from scratchanywhereelseintownthis holidayseason.
800Iberville St,New Orleans•(504) 586-0800
2
CHAMPAGNEMIMOSAS
MOTHER’S RE STAURANT
Mother’s Restaurant introduces aweekend brunch specialfeaturing twoChampagne Mimosas(or aspicy Bloody Mary)ser vedwithahousebakedbiscuit topped with crawfshétoufée and eggs anystyle,pluscheesegrits.Oferedall day Saturday andSunday.
Ablend of AngryOrchard CrispApple,pomegranatejuice,Fireballwhiskey,chaitea,and holiday spiced syrup. Servecoldwithice or warm with hotwater,garnished with an orange wheel. crescentcrown.com
10-Shots DusseorHendricks,SimpleSyrup,and lemonjuice,topped with champagne. 3336Bienville St,New Orleans•(504) 503-1081 xl.neyows.com
12 PINK LEMONADE SHOTS MO SCA’S
Come tr yMosca’s pink lemonade shotsmadewithTitos vodka. Perfec t addition to anight of old school Italiancuisine 4137 US-90West, Westwego •(504) 436-8950 moscasrestaurant.com
13 .HAND GRENADE TROPICAL ISLE
Enjoythe sweetmelon tasteofNew Orleans’ most powerful drink: theHandGrenade.Available at 4 Tropical Isle locationsonBourbon St.& Bourbon Street HonkyTonk, or orderHandGrenade Mixfor gift giving or making at home 800-ISLE-MIX tropicalisle.com
Indulgeinthe perfectblend of StoliLimeand Stoli Raspberry, harmonized with adashofcranberry juice, andfzzysoda. Served with alimegarnish.Join us forhappy hour, game dayspecials, anddelicious cocktailsinour charming 19th century atmosphere 1916 Magazine St,New Orleans (504)267-3392
Gold CaribbeanRum,Brown Sugar, Lime Juice, Club Soda
1016 Annunciation St,New Orleans•(504) 568-0245
27
JIMBEANAPPLE
CHUCK’SONTHE AVENUE
Head to Chuck’sonthe Avenue fortop liquor and wine deals! Stockuponfavorites or fndsomething new—allatgreat prices.Ask aboutour tastingroom foraunique experience!
42025StCharles Ave, NewOrleans •(504) 354-1682
28
.FROZEN IRISHCOFFEE
ERIN RO SE
Afrozendairy drinkwithcofee andtwo types of alcohol.
811Conti St,New Orleans•(504) 522-3573
29
.BACK NINE
AUDUBONCLUBHOUSE
Craftedwithtequila blanco,guava,coconut,and lime.Enjoy on theAudubon Clubhouse veranda, nestledamong historic oaktrees andwithaview of AudubonPark’slushgolfcourse. Open to the public sevendaysaweek, theClubhouse ofersan idyllicretreat whereyou canunwindand indulgein brunch,lunch anddinner.
6975 Magazine St,New Orleans• (504)558-1200
30
ESPRESSO MARTINI
LOTSALUCK LOUNGE
LotsaLuckLoungeisthe ultimate neighborhood hideaway wheregood vibesand greatdrinks come together.Craving alit tlepick-me-upwith your nightlife? TheEspressoMar tini at LotsaLuck Lounge is theultimateblend of bold cofeefavor andsmoothvodka —the perfec tway to fuel your eveninginstyle
33 LA ASTR ADA PAL’S Montenegro Italianamaro,rosemary-infused hibiscus-orange aperitivo, fresh squeezed grapefruit juice. Join us at Mid-city’s best neighborhood bar servingupdelicious seasonal drinks,specialty cocktails, beer &wine. 949N.Rendon, NewOrleans •(504) 488-7257 facebook.com/palslounge
34 WAKE THEDEAD THECOMMISSARY
Jump startyourSaturdaywithaWakeThe Dead, made with cold brew cofee, tequila, milk,and house-made whippedcream 634OrangeSt, NewOrleans •(504) 274-1850 thecommissarynola.com
Winter DRINK GUI DE
35
.GINGER LEMONADE THCSELTZER CRES CENT 9
This highly satisfying THC-infuseddrink is tart and sweetwithwarmnotes of ginger.With5 mg THCand 4mgCBD,Crescent9 delivers arelaxing, alcohol-free buzz perfectfor anyoccasion. AvailableatRouses, TotalWine, Zuppardo’s,Canseco’s,and more crescent9seltzer.com
36
.LAVENDER HAZE SOFIA
Stop by Sofa,New Orleans’ BEST restaurant,and try theirLavenderHazecocktail—a refreshing mixof vodka, lavender,lemon,and atouch of magic. While you’re here,explore more of theircreativecocktail optionsand discover your newfavoritedrink!
516Julia St,New Orleans•(504) 322-3216
37
SPICYMARGARITA MISTER OS O
VisitMisterOso,New Orleans’ best newrestaurant, andtry theirSpicy Margarita! Plus,don’t miss their dailyhappy hour from 3-6pm, featuringgreat deals on cocktailsand bites. Stop by andspice up your day!
601Tchoupitoulas St,New Orleans•(504) 335-1740
38 .THEROYAL BR AT FE TICHE
Oneofthe sexiestcocktails in theQuarter,the Royal Brat is velvetyand silkywithtart, sweetraspberries andacreamyfnish
817StLouis St,New Orleans
39 SINGAPORE
EA T+D RI NK
Street to Table
Venezuelan Food truckLaCocinitaopens newrestaurantonPrytania by
WITH THEOPENING OF LA COCINITA AT 4920 PRYTANIA ST.,it’sclear that while youmight be able to take thechefout of venezuela,you can’ttakevenezuela outofthe chef.
Benoit andrachelAngulostarted La Cocinita(Spanish for“Little Kitchen”) in abig redfoodtruck in 2011,serving venezuelan street fare outsideofthe rendezvous Lounge.Since then,the operationhas expanded significantly, includinga stintinthe nowshuttered PythianMarket, asecondtruck in rachel’s hometown of Chicagoand a restaurant in evanston,Illinois.
Although thecouplehas long dreamedofhavingafull-scalerestaurant here,the road to openingits doors on Nov. 8had plenty of twists andturns Benoit Angulo was18and living in hisnativecityofCaracas,venezuela, when he hadthe epiphany that would change thecourseofhis life.Hesaw aphoto of thevenezuelan president, Hugo Chavez,embracing FidelCastro, andthe lightbulbwenton. “I don’t know howIhad that insightat18, butI knew that wasn’t good.I hadtomake plans,”hesays.
In 2000,after culinary school,he left hiscountry,first to stay with family in Boston,thentoworkinrestaurants around theU.S.HelandedinNew orleansin2010. That’s wherehemet rachel,when they both worked front of thehouse at Commander’sPalace. Thetwo kindledtheir romanceafter work at therendezvousLounge. Angulo bemoaned thecity’slackof late-night food options, recallingthe street vendorsbackhomealong astrip knownas“CalleDeHambre” (Hunger Street)dottedwitharepa stands Angulo,whose father is venezuelan andmother is French,grewupcraving arepas,the round, palm-sized fried corn cakesstuffed with meats, vegetables andsauces.
“Mymother didn’t make arepas at home,” he says.“I’dhangaroundat my friend’s houseand follow their mother’s around in thekitchen to see howtheymadethem.Imusthavebeen maybe8or9 when Istarted making them at home formyfamily.”
Thecoupleeventuallyhatched a plan to servevenezuelan food outof atruck,and by 2011 they were parked outsiderendezvous, readytoserve up theirarepastohungrybar patrons.
Butthingsdidn’tgoquite as planned.
Although tacosaren’tpartofthe chef’s native cuisine, customersimmediatelyclamoredfor them.
“Theysaw abig redfoodtruck with aSpanish name on andwantedtacos So,the next morning, we gottortillas andgavethe customerstheir tacos,” Angulosays.
That kind of customer accommodation reflects theirhospitality training at Commander’s, rachel Angulo says
“one thingwelearned at Commander’s, whenever possible, youdon’t saynotoaguest’s request,” shesays. “Ifwehavethe ingredients andthe time,the answer is ‘yes.’ If we don’t, then [it’s] ‘here’swhatwecan do.’ That’sour philosophy,too.”
It’s whythereisadesignatedfryer for thechurros,the only flour-baseditem on themenuthatisfried
“our menu is naturallygluten-free, butbyusing adesignatedfryer for thechurros,weprevent anycross
|
Beth D’Addono
contaminationfor guests with celiac disease,”she says.
Themenuisfocused on thefoods of Angulo’s home country, with each empanada andarepa madebyhandin thekitchen.The venezuelan Sampler is asolid introtothe cuisine, offering avariety of smallarepasalong with acheeseempanadaand venezuelan styleguacamole.
el Pabellon is ahandheldversion of pabeloncriollo,venezuela’s national dish of shredded beef,black beans with rice andplantain. This version skipsthe rice,fillinga grilledarepa with seasoned brisketfor thebeef. Arepas also come stuffedwithseasoned pulled pork,grilled chickenand local Gulf shrimp sofrito.
Thereare plenty of veganand vegetarian options, includinga fried arepa filled with guacamoleand marinated grilledportobellomushrooms.There’s asearedtofuand avocadosalad version,and atasty mix of blackbeans and sweetplantains too.
Bowlslayer ingredientsofthe customer’s choosing,another wayto customizethe eating experience Tacos, whichpackanadded punch sincebeans andriceare folded,burrito-style,intothe tortillas, arefilled with thelikes of carneasada,braised or grilledchicken,roasted cauliflower andtofu.
Fordessert,there’s rice-based spiced horchata icecream made by Creole Creamery, venezuelan flan and churroswithchocolate sauceserved in asundae.
once theliquorlicense is confirmed, therestaurant’slongsidebar will be servingmargaritas,mojitos andother tequilaand rumcocktails,along with currentnon-alcoholic aguafrescas from freshorangeand mangojuices, lime spritz andhorchata. Abackwall of colorful custom wallpapertells the couple’s personal storyineye-popping graphicdetail.
Cookingthe foodsofhis home countryresonates forthischef, almost 25 yearssince he left venezuela. “This food remindsmeofhome,”hesays
Willie Mae’snew destination
IT’S BEEN AYEARAND AHALFSINCE NEW ORLEANSHAD ATASTE OF WILLIE MAE’S friedchicken afterafirebroke outat theTreme restaurant.Thatdrought came to an endwhenthe Willie Mae’s family opened anew location in the WarehouseDistrict.
This newspotiscalledWillieMae’s NoLA, anditisat898 BaronneSt., theaddress previously home to the Caribbean restaurant NoLA Caye.
Friedchicken is frontand center on themenu, butWillieMae’s NoLA is significantly differentfromthe restaurant many have knownthrough theyears It is in amuchmoremodernspace, with alarge baratthe center and an open kitchen.The menu has many newdishesinadditiontothe housestandards.
Thenew restaurant also represents a step in thecomebackfor theoriginal. KerrySeaton-Stewart, whoruns therestaurant with her husbandMike Stewart, says theTreme restaurant
will return at 2401 St.Ann St., though rebuilding hastaken much longer than firstanticipated.reopening is likely a year away
Thecouplehaveanother location of WillieMae’s in LosAngeles.Byopening this downtown Neworleans location now, they’redoublingdownand reaffirmingtheir commitment to theirhometown.
“Wewantedtobeheretowatch over it andbeclose,” Seaton-Stewart says of theTreme restaurant project. “We wanted to startthisupand then begin thejourney there. We’redefinitely bringing theScotchHouse back.”
Thenew restaurant hasalarge barwherelocal cocktail proIan Julianisoverseeingthe drinks list ThechefisDarian Williams,analum of emeril’s restaurant.
Hismenuhas Scotch Housesignatures, andalsoanumberofdepartures from tradition.
Look fornew seafooddishes, like catfishetouffeeand redsnapper served with orzo jambalaya. New appetizers includedeviled eg gs topped with friedchicken,cauliflower Buffalo “wings”and redbeanhummus.
Willie Mae’sScotchHouse is widely acclaimedfor itsfried chicken, which uses awet-batteredrecipethatyields acrackling-crisp crustand asubtly pepperybackbeat.
It also is oneofthe city’s oldest Black-ownedrestaurants,withastory of communityand family running throughit.
Stewart-Seaton is thegreat-granddaughter of therestaurant’sfounder andnamesake, thelateWillieMae Seaton.She startedWillieMae’s Scotch Houseasabar in 1957.For a while, it shared aroofwithabeauty salonand abarbershop. Thebusiness evolvedintoa restaurant afterSeaton begancooking forher regulars
Foralongtime, it wasalow-key neighborhood joint, butthe restaurant’s popularitygrewexponentially in 2005, when theJames BeardFoundation honoredSeatonwithits America’s Classics Award, recognizingrestaurants that “serve qualityfoodthatreflectsthe characteroftheir communities.”
Months later, however, therestaurant andits neighborhood were devastated by thelevee failures after Hurricane Katrina.
Therestaurantreopenedin2007, with Seaton-Stewart runningthe operation. Many travel andfoodTv showscamecalling andthe restaurant quicklybecamea bucket list destination forfoodietourists. President Barack obamastopped in forlunch in 2015,duringa visitmarking the10th anniversaryofHurricane Katrina.
Today, Seaton-Stewart puts thenew Willie Mae’sNoLAlocationincontext with that long history.
“It’sanew start, anditalsoshows we’reheretostay,”she says.“We’re back becausewe’re rooted in this community, we’repartofthe fabric of this communityand we want people to feel that.” —Ian McNulty/ TheTimes-Picayune
Holiday cheers
IT ISN’T EVEN THANKSGIVING YET, BUTPEOPLECRAVING WINTERY DRINKS in festiveglassware canget in thespirit with theholiday cocktail pop-upsSippin’ Santaand Miracle, whichare nowopenatahandful of localbars.
Sippin’Santaisaseasonalpop-up menu createdbyJeff“Beachbum” Berry, proprietor of Beachbum Berry’s Latitude 29 in theFrenchQuarter.He’s an authorityon“Tiki” drinks andhas publishednumerouscocktailbooks
TheSippin’ Santamenubuildson thetropicaldrinks’ useofwarmspices anda grab bagofspirits andliqueurs.
TheJingleBirdcombinesbourbon, pineapplerum,apertif,limeand pineapple. MerrySpritzmas sparkles with prosecco,tawny port,cognac, apertif, lemon, falernum,fig preservesand cardamombitters.The pop-up bars also featuresignature glasswarefor differentdrinks.
Latitude 29 introduced itsSippin’ Santamenu, andit’savailablethrough Dec. 28.There are55barsacross theU.S.and Canada of fering the Sippin’Santa menu,including Pelican to Mars in Batonrouge beginning Nov. 18
There’salsoMiracle on Magazineat Barrel Proof. TheMiracle pop-up was launched in NewYorkin2014. This year’s versionhas theChristmasaurus, whichcombinespineapple rum, mezcal, velvet falernum,apricot liqueur, lime, coconutmilk, toastedcumin, coffee andpineapple syrups andaromaticbitters.The Stocking Stuf feris packed with bourbon, PedroXimenez sherry,amaro,cinnamonsyrup,iced “hot”chocolate, aromatic bitters andmarshmallow
Some of thedrinksare variationsonclassics, includingthe Christmapolitan, whichhas vodkaand spiced cranberry, as well as elderflower,dry vermouth,lime, rosemary andabsinthemist. Thereare shots, with only acoupleofingredients,as well as mulled wine drinks
TheMiracle menu also is availableat oneThirteenbar in Hammondand The StationinBaton rouge.
Mariah Carey, thepop star behind “All IWantfor ChristmasisYou,” put her name on Irishcream liqueurs under theBlack Irishbrand name.Flavored versions includea salted carameland whitechocolateflavor. virgin Hotel Neworleans is offering apop-up holidaybar highlighting thespirits in a specialcocktailmenu, andthere’s festive decortogowiththe pop-up menu celebration. —WillCoviello
$8
$8 perunit Xeomin
$9 perunit Botox
$75OFF perSyringe of Filler
10%off PDOThreads
25%off LaserTre atments
15%OFF allMicroneedling Treatments
25%off Facials
$129 /month
The Amazing Acro-Cats
Catmas Me wy C
ANGRY ORCHARD CRISP APPLE
Angry OrchardCrisp Applehas abright, crisp apple flavor, just likebitingintoafresh apple. It is aperfectbalanceofsweetness andbrightacidity from culinary apples anddrynessoftraditional cider makingapples, resultingin acomplex,yet refreshing, hard cider.
Style -HardCider
ABV -5.0%
TERRAPIN BEER CO. SWEATERWEATHER
Sweater WeatherWinterWarmer emanates arich, inviting aroma reminiscentoffreshly baked gingerbread andtoasted caramel. With eachsip,a symphonyof flavors unfolds with notes of roasted chestnuts, cinnamon, and nutmeg whilethe malt sweetness envelops the palate like asoft woolen blanket.
Style -Winter Warmer
ABV -6.8%
Dream Kasestatad
Chef
by Will Coviello
DREAMKASESTATADISA FILM ACTOR ANDDIRECTOR basedinAustin, Texas. Buthehas always been involved in food.His family runs aThairestaurant in Lubbock, Texas, wherethey movedwhen he was2years old. He startedaThaistreetfoodpop-up in LosAngeles betweenfilmand Tv industry projects.overthe last 15 years, he developedhis Pranom pop-up andtours across thecountry. He’llbeatecology Beer Creative, from noon to 5p.m.Sunday, Nov. 17, andatMielBrewery &Taproom at 5-9p.m.Monday, Nov. 18.He’ll be at Pelicans to Mars in Batonrouge at 5-9p.m.Tuesday Nov. 19,and Wednesday, Nov. 20.For information,visit @pranompopup on Instagram
Howdid you startyour pop-up?
DREAMK ASESTATAD: Iam a filmmaker. Iwenttoschoolasan actor, andIstarted producingmy ownstuff.IworkedatHBo when I wasinL A. Iamstill involved now. I have afilmout nowthat’stouring the countryatfilmfestivals.It’scalled “WhereWeWentWrong.” It’s a 30-minute shor tfilm, or pilot. We have wonawards. It’s abouta musician,and theactorsinthe film are real musicianswho play themselves. ourleadactress playsAllie in “The Notebook”onBroadwayright now. She’sbeeninthree of my films.
Thepop-upstarted becausenot allpeoplecan make alivinginLos Angeles. In 2008,whenthe recession hit, LA washit hard.Atthe time,Iwas waitingtablesand bartending as aday job, andIwas workingasatranscriber at “Dancing with theStars.”
When therecession hit, my restaurant hadtolet people go.Mycar got stolen.I didn’t have ajob.But Iknew alot of people from “Dancing with the Stars” whereI livednearTelevision City.Iwenttothe producersof “Dancing with theStars”and said I am starting acateringbusiness, and we’llbikedeliver your padthaiwithin 30 minutes.
Ihad theselittleChinese to-go boxes, andIhandedthem outto producersand my friendsthatowned bars.Ididn’tknowwhattocharge.
Theonly Thai Town in thecountry is in LosAngeles,soIwas like howamI goingtocompete?I wouldhandout my menu,and people literallywould text me as Iwas riding away on my bicycle. That’s whereIgot my start. Iboughtmyburner,the same oneI usenow.
Thereisabar in Silverlake called 4100 Bar. Iknewthose guys.I was like,can Icomeand cook here?I was doingthese Thai street-foodpopupsinsidevenuesbeforeanyoneelse wasdoing it at that leveloftrendiness.Now street vendorsfillparking lots at nightinThaiTown.
So Istarted doingitatthe bar, andwithinthe firstcoupleweeks, Igot discovered by theheadfood writer —not Jonathan Gold —atthe LA Weekly.Hecamebyand dida storyon me.I wasonthe coverof thefoodsection.Fromthatpoint on, it neverstopped
Howdid youdecide to take thepop-up on theroad?
K: Ihavebeengoing around the countryfor 12 years. everybodyhas wanderlust.But Iwas like,whatif Itakethisshowonthe road?Inthe beginning, it wastogoout andsee places.The firstmarkets that Iwould hitwould be in Arizonaand New Mexico if Iwas on my waytoTexas to seemyfamily.
In thefirst couple years, Iwas like, letmesee everything.Now Iwant to hitthe marketswhere Iknow
people show up Neworleanshas such adeeproot with food.I always wanted to go there andcook. Ihave been goingthere at leasteight yearsnow
What do youserve?
K: When Istarted of f, Idid thetop threedishesthat people knew.Now it’s Thai food with my twist. It’s my family’s recipes, butwithmytwists. ThelastdishIdid wasacurry,but Idid twoseparate things andI combined them. There’scharsiu (roasted pork). I waslike, this is agreat dish,but not everybodyeatsporkand noteverybodyeatsmeat. People like brisket, so Idecided to do char siubrisket, andIcombineditwiththe curry. Icookedthemseparatelyand put them together.Noone else is doing char siubrisket curry. Idoone dish, andIalwaysmakeone meat option andone vegetableoption. everycityyou go to hasaThai restaurant.It’salmosttoo ubiquitous It’s like pizzaortacos now. So Iwant people that come to my pop-up to know they canget somethingthey’ve neverhad,a dish made this way before.orthey’ve neverhad achar siubeefbefore.
People eatfirst with theireyes. Iam bigintotexture.I putthingsindishes that youdon’t normally see, like crispy onions or crispy garlic.I just like that crunchytexture.I want to make somethingthat’straditional butalso uniquely mine
Ibelieve that everything should be balanced.Sometimes youhearpeoplesay,“oh,Ilikepad thai,but it’s toosweet.” That dish should neverbe tooanything. People should tastethe peanuts, thespice,the lime,the salt Thoseare components.Itshouldn’t lean toomuchone way. Youwantthe umamiflavor, buteverythingshould be balanced.You should tastesome sweetness, youshouldtaste some savoriness,somecitrusand some spice. Butitshouldbewellrounded. That’s what Itry to achieve. Itry to make everything pop.
WI NE OF TH E WEEK
Decoy Chardonnay
This Chardonnay is a refreshing retreat, evoking asummer stroll through orchards in bloom with aromas of sweetmandarin and white peach. Each sip bringsjuicyand vibrant tropical fruit flavors with just ahintofoak from itstimespentinbarrel.
DI ST RIB UTED BY
PH OT OP ROVI DE DBY DR EA MK AS ES TATA D
Create
startupina weekendand pitchtowin
out to eatisanindexofGambitcontract advertisers. Unless noted, addressesare forNew orleans and all accept credit cards. Updates: email willc@gambitweekly.com or call(504)483-3106
Desire Oyster Bar— RoyalSonesta New Orleans, 300Bourbon St., (504)586-0300; sonesta.com/desireoysterbar— Amenufull of Gulf seafoodincludeschar-grilledoysters topped with Parmesan andherbs.The menu also includespo-boys,po-boys,gumbo, blackenedfish, friedseafood platters andmore. reservations recommended. Breakfast, lunchand dinner daily. $$
Dickie Brennan’sBourbon House— 144 BourbonSt.,(504) 522-0111;bourbonhouse.com— There’sa seafoodraw bar with rawand char-broiled oysters, fish dip, crab fingers, shrimp andmore. redfishon theHalf-shelliscookedskin-on andserved with crab-boiledpotatoes, frisee andlemon buerre blanc. reservations accepted.Lunch anddinner daily. $$$
Dickie Brennan’sSteakhouse 716Iberville St., (504)522-2467; dickiebrennanssteakhouse.com— The menu includes avariety of steaks,plussearedGulffish, lobsterpasta, barbecue shrimp andmore. A6-ounce filetmignonisservedwithfried oysters, creamedspinach,potatoesand bearnaise reservations recommended. Dinner Mon.-Sat $$$
El Pavo Real 4401 S. BroadAve., (504) 266-2022;elpavorealnola.com— The menu includes tacos, enchiladas,quesadillas, ceviche. tamalesand more.Pescado vera Cruz features sauteedGulffishtoppedwith tomatoes,olives, onionand capers,served with rice andstringbeans.outdoor seating available. No reservations.Lunch andearly dinner Tue.-Sat $$
Juan’s Flying Burrito — 515Baronne St., (504)529-5825; 2018 Magazine St., (504) 569-0000;4724S.CarrolltonAve., (504)486 -9950; 8140 OakSt.,(504) 897-4800;juansflyingburrito.com The FlyingBurrito includes steak,shrimp, chicken, cheddarjackcheese, blackbeans, rice,guacamole andsalsa.The menu also includes tacos, quesadillas, enchiladas, fajitas, nachos,saladsand more.outdoor seatingavailable. No reservations.Lunch anddinner Thu.-Tue $$
Katie’sRestaurant— 3701 IbervilleSt., (504)488-6582; katiesinmidcity.com— TheCajun Cuban with roastedpork, ham, cheese andpickles.The eclectic menu also includeschar-grilledoysters,sandwiches, burgers, pizza, friedseafood platters, pasta, salads andmore. Delivery available. reservations accepted forlarge parties. Lunchand dinner daily. $$ Kilroy’s Bar— HigginsHotel,480 Andrew HigginsBlvd.,(504) 528-1941;hig ginshotelnola.com/dining— The barmenu includes sandwiches,saladsand flatbreads,including onetoppedwithpeach, prosciutto,stracciatella cheese,arugula andpecans. No reservations.Lunch Fri.Mon.,dinnerdaily $$ Legacy Kitchen’sCraft Tavern 700 Tchoupitoulas St., (504)613-2350; legacykitchen.com— The menu includes oysters, flatbreads,burgers,sandwiches, salads andaNoL AStyle GritsBowltoppedwith bacon,cheddar andapoachedegg
Legacy KitchenSteak &Chop— 91 Westbank Expressway,Gretna, (504) 513-2606;legacykitchen.com The menu includes filets mignonsand bone-inribeyes,aswellasburgers,saladsand seafood dishes.reservationsaccepted. outdoor seatingavailable. Lunchand dinner Mon.-Sat $$
Luzianne Cafe — 481Girod St., (504)2651972;luziannecafe.com— Boudin Benedict features twopoached eg gs over boudin and an englishmuffin, served with greentomato chow chow andhollandaise.Noreservations. Delivery available. Breakfastand lunchWed.-Sun. $$
Mikimoto 3301 S. Carrollton Ave.,(504) 488-1881;mikimotosushi.com TheSouth Carrollton roll includestunatataki, avocado andsnowcrab. Themenualsohas noodle dishes,teriyakiand more.reservations accepted.Deliveryavailable. LunchSun.Fri.,dinnerdaily $$
The Peruvian menu includes severaltypes of ceviche, as well as steakand seafooddishes. Traditionallomosaltadofeaturessauteed beef tenderloin tips,onions, tomatoes,soy sauceand pisco, served with potatoes and rice.outdoor seatingavailableonMagazine Street.Deliveryavailable.reservations accepted.Lunch anddinner Mon.-Sat., brunch Sun. $$$
TheVintage — 3121 Magazine St., (504) 324-7144;thevintagenola.com— There’sa full coffee drinks menu andbaked goodsand beignets,aswellasafullbar.The menu has flatbreads,cheeseboards, smallplatesand apressed veggie sandwich with avocado, onions,arugula,red pepper andpepper jack cheese.Noreservations. Delivery and outdoorseating available. Breakfast, lunch anddinner daily. $$
FO
RL OCAL SW HO DREAM OF LA UN CH ING AS TA RT UP
or justwanttolearn whatittakes to be an entrepreneur, Tulane University’sInnovation Institute is hostingits first Startup Sprint, athree-day crash course in startuplifethat will leave participants withabusiness idea-andmaybe even acash prize.
Theevent welcomes students and NewOrleans residents alike and promises mentorship,networking, andacollaborative spacetobrainstorm and prototype.FromJanuary31-February 2, 2025, teams will form around fresh ideas, work with mentors to develop aconcept, andpitch abusiness idea to entertowin!
WHAT’SSTARTUP SPRINT?
StartupSprint is afocused, high-energythree-day event open to anyone interested in learning about the startupworld Over the course of theweekend, participants will work in teams to brainstorm, develop,and pitcha startupconcept to judges. No previous experienceisrequired-just awillingness to collaborateand be creative.
DO INEED TO COME WITHABUSINESS IDEA?
Notatall. StartupSprint is gearedtoward sparking newideas! Afteraninitial brainstormingsession,groups will form around the most promising ideas, and participants will roll up their sleevesand dig in together.
DO INEED TO COME WITHA TEAM?
Nope!You’ll meetother attendees and form ateambased on the idea that interestsyou the most.Infact,one of the best partsofStartup Sprintisthe chancetomeetnew like-minded people
WHATDOES THE $20 WEEKEND REGISTRATION FEE COVER?
Theall-inclusiveweekendfee includes allmeals,snacks, and atotebag!Attendees must commit to attendingall threedays. Your team needsyou!
HOWDOI SIGN UP?
Tickets arelimited,soearly registration is encouraged. Visit innovation.tulane.edu/startupsprint to learnmore.
Iwas bo rn an drai se di nC hi ca go,I ll in oi s. Af te rg ra du atin gf ro mthe Un iver si ty of Co ll eg eofM ed ic in ea tC hi ca go Iwen to n to co mp lete my re si de nc ya tC hi ld re n’s Ho sp ital of Pi tt sb urgh an dthe nm oved to NewO rl ea ns wh ereI ’vep ra ctic ed pe di atri cs fo rthe la st 24 ye ar s.
My jo ur neytob ec om in gad oc to rwas fu el ed by ad eep-s ea te dp as si on fo r ca ri ng fo roth er sa nd as tron gd es ireto ma ke am ea ni ng fu li mp ac to nc hi ld re n’s li ve s. From ea rl yo n, If el td ra wn to th e fie ld of pe di atri cs be ca us ei ta ll owed me to su ppo rt yo un gp atie nt sa nd th ei rf am il ie si ns om eofthe mo st si gn ifi ca nt mo me nt softhe ir li ve s. Ival ue th eo pp or tu ni ty to mo ni to ra ch il d’s grow th ,a dd re ss co nc er ns an dg ui de pa re nt si nu nd er stan di ng th es ta ge s of deve lo pm en t. Fo rm e, ea ch vi si ti sa ch an ce to ma ke ad if eren ce—w heth er th ro ug hrou ti ne we ll ne ss ch ec ks ,o fe ri ng re as su ra nc etoc on ce rn ed pa re nt so r ma na gi ng co mp lexd ia gn os es .B ec om in g ap ed ia tr ic ia na ll owed me to co mb in e my love fo rs ci en ce an dmyd ed ic atio n to se rv ic e, ma ki ng my wo rk fe el both in sp ir in ga nd im me ns el yrewardi ng
Ha vi ng se rved th ef am il ie softhi s co mm un it yf or th el as tt wo de ca de s, I am exci te dtoj oi nthe te am at Ch il dren’s Ho sp ital NewO rl ea ns an dc on ti nu e prov id in gthe be st leve lofc areo ur c hi ld re nd es er ve
Tell us aboutChildren’sHospital’s PediatricPrimary Care Department. On healthydaysand sick days –and forany health needsinbetween -the pediatriciansatChildren’sHospitalare here foryou andyourfamily,providing ex traordinar ycarejustfor kids!With locationsthroughoutSoutheast Louisiana, ourteamofpediatricians areheretohold your hand ever ystepofthe way.
By ch oo si ng aC hi ld re n’sH os pi ta l pe di atri ci an ,you ha ve ac ce ss to an ex te nd ed networ kofextra ordi na ry ca re wi th Lo ui si an a’stop pe di atri cs pe ci al is ts
As th eh ea lthexp er ts fo rk id s, we’rep ro ud to prov id ec om preh en si ve pe di atri cc are fo ryou rc hi ld ,w heth er it be arou ti ne ch ec k-up or sp ec ia lize dc aref or an on go in gh ea lthc on di ti on
Meet Ou rKrewe Children’s Hospital NewO rleans
DR .AMY GLICK
PE DIATRICPRI MARY CARE
Questions& Answers
If youcould be anyanimal, what wouldyou be andwhy?
If Icou ld Ib ea na ni ma lI wo ul db ea ko al ab ea r.
Th ey arever yc ute, an dI likeh ow th ey ca rr ythe ir ba bi es in ap ou ch
If youwrote abookabout your career,whatwould it be called?
Th eb es tb oo kt it le fo rm yc ar ee rw ou ld be :
“M yL if ea sa Pe di at ri ci an :F un ,I nt er es ti ng , an dR ew ar di ng ”
What superpower wouldyou choose andwhy?
Iwou ld wa nt my su pe rp ower to be ti me travel Iwou ld love to me et so me of my fa vo ri te hi stor ic al fig ures .
What is onefun fact aboutyou?
On ef un fa ct ab outm eisthatI re ce ntly we nt to th eC arib be an an dh ad th ea mazi ng expe ri en ce of swim mi ng al on gsid eg ia nt se atur tl es!O utsi de of wo rk,Ie nj oy sp en di ng ti me with my 5-ye ar-o ld Ca va po o, Bu dd y—my first-eve rd og,who ha s qu ic kl yb ecom ea be love dm em be rofthe fa mi ly Ia lsoh avet wo ad ultc hi ld re ni ncol le ge,a nd ever ym orni ng star ts with ac up of cofe etokic k of th ed ay
What ’s onememoryofyourtime as apediatricianthatstandsout
I’mn ot su re if Ih aveo ne sp ec ifi cm em or ythat stan ds out. Ih aveseen so me re al ly inte restin g, so meti mesrarethi ng si nmycareer.S om etim es a di ag nosiscan be re al ly difc ultfor afam ily,a nd if Ican be asou rceofi nformati on an ds up po rt fo rthatfam ily,thatiswhatI re me mb er most.
Whyare annual wellness visits important?
At ea ch visit, we as sess grow th an d deve lo pm ent, gi ve anyvacci nesthata re
ne ed ed,a nd ad dres sa ny is su es th at ma y be im pa ctin gthatp ar ti cu la rc hi ld ’s overal l he alth .Wea lsos pe nd ti me gi vi ng anti ci pato ry gu id an ce,m akin gs uretotou ch on ag es pe cific is su es th at th ec hi ld or pa re ntsm ay wa nt to be prep ared fo r. Fo rexa mp le,esp ec ia ll yi nthe ti me an dc ultu re we arel iv in gi n, ta lkin ga bo ut th in gs likescree ntim ea nd so ci al me di awithkid sa nd th ei rfam il iesisi mp or ta nt
What ’s onething youwish thecommunity knew about pediatricprimary care at Children’s Hospital?
Pe di atri cp ri ma ry ca re is so im po rtantfor fa mi li es .Reg ul ar ch ec ku ps arei mp or ta nt so th at we ca nm akes uree ac hc hi ld is growin g an dd evel op in ga pprop ri atel y. Fa mi li es co me to me fo rwel ln es scarea nd va cc in es,b ut also fo ri lln es so rworri es ab outd evel op me nt or be ha vi or.Itissoi mp or ta nt fo rfam il iestoh ave so me on etheycan re ly on to he lp th em al on g th ep arenti ng jo urney, wh ic hcan be qu ite ch al le ng in gattim es!AtChi ld re n’sH os pita l, we bu il dl on g-te rm,tru stin grel atio ns hi ps with ou r pati ents an dthe ir fa mi li es,a nd th is is ea si ly th e most rewa rd in gp ar ts of ou rj ob!
‘GeorgeDureau:
NewOrleans Artist’
ThelateGeorgeDureauisknown for hispainting,sketchesand especially hisblack andwhite photography, whichcaughtthe attentionofphotographer robert Mapplethorpe.Dureau took stunning portraitsofpeoplenot traditionallycapturedinportraiture when he didhis photos of amputees, people with dwarfism andothersin the1970s.FilmmakersSergioAndres Lobo-Navia andJarretLofsteadgive theirdocumentary aboutDureau atheatricaldebut at TheBroad Theater. They’llattendthe screening at 7p.m.Thursday, Nov. 21.Tickets $12via thebroadtheater.com.
MichaelWolf
Some fans mayrecognize Michael Wolfffromleading thelate-nightTv band on ArsenioHall’sshow, buthe’s spentacareerinjazz, andrecorded with CannonballAdderley, Sonny rollins, Sheila eand many more He currentlyteaches jazz studiesat NYU. Thepianist is in Neworleans forshows at 7:30 and9:30p.m. Saturday, Nov. 23,atSnugHarbor. Tickets$40 viasnugjazz.com.
MetronomeRe-Mixer
Metronome, aprogram focused on growingthe musicbusiness in New orleans, hostsits next re-Mixer networking eventat5p.m.Tuesday, Nov. 19,atthe Toulouse Theater. Musicindustryprofessionals also will give presentationsand panel discussionsontopics like navigating publishing royalties, tips on promotingmusic andmore. re-Mixer is free to attend.Findmoreinformation on Instagram:@nolamusicbiz
‘New Orleansisfor Writers’
Author andTulaneprofessor T.R. Johnsonwas theeditor of “New orleans: ALiteraryHistory,” a collection of essays aboutthe city’s crucialplace in U.S. literature,and he published“Neworleans: AWriter’s City”lastyear. Johnsonnow will give apresentationonthe city’s literary historyat6p.m.Wednesday,Nov 20,atthe Historic BK House& Gardens. Ticketsare $5 formembers and$10 general admission. Find more info at bkhouse.org.
TraumaRay
Musicians UrielAvila andJonathan Perezfirst bonded over therock band Slowdiveata Texaskaraokebar anddecided to startthe shoegaze band Trauma ray. The
Fort Worth-basedfive-pieceband recently released itsfirst full-length album, “Chameleon,” andare in Neworleans forashowat9p.m Thursday,Nov.21, at Siberia. Tickets are$18.61via siberianola.com.
WarBunnies
NewOrleans alt-rockpower trio WarBunnies join Southern roots rocker Julian Primeaux fora show at 9p.m.Thursday, Nov. 21,at Howlin’Wolf. Ticketsare $10 viathehowlinwolf.com
Olivia Valentine
NewOrleans musicians Phil Korosecand GeoffHrabarstarted olivia valentinein2017asa recordingproject,but over theyears they’vegrown theprogressive-leaningindie rock band with thehelp of multi-instrumentalistThomas Dietzel, bassistLarissa Dietzel anddrummer DanielBishop. The now-quintetreleasedits firstfulllength,“reverberations,” last year andfolloweditup with acoupleof singles. olivia valentinenow playsits firstliveshowat8p.m. Friday,Nov.22, at theNew Marigny Theatrewithheadliner eg g Yolk Jubilee. Ticketsare $12 vianewmarignytheatre.com
‘Rodrigue: Before theBlueDog’
Artist George Rodrigue caught international attention in the1990s for hisBlueDog paintings, butfor most of thefirst 30 yearsofhis career, rodrigue’s artfocused on Cajun cultureand captured thelandscapes andpeopleofhis native NewIberia. Anew LouisianaState Museum exhibition focusedonrodrigue’spreBlue Dogworks opensSaturday, Nov. 23,atthe Cabildo. TheLouisiana Museum Foundationwillcelebrate theexhibitionopening during its annual Founders Ball on Friday,Nov 22.Findmoreinfoatthelmf.organd louisianastatemuseum.org
House Band
MusicBox Village’s“HouseBand” series invites Neworleansmusicians to collaborateand performtogether on thevillage’s musicalarchitecture. ThenextHouse Band nightfeatures rosemary Wells, Zahria Sims,Andy Page,HannahDavis andDiane Cory performing at 6:30 p.m. and8p.m Friday,Nov.22. Ticketsare $18 generaladmission and$10 forkids viamusicboxvillage.com.
rLe ANS Are A, vISIT CA LEND AR .G AMBIT WEEKL Y. CO M
To learn moreabout adding your event to the music calendar, please email listingsedit@gambitweekly.com
MONDAY18
30/90— Margie Perez, 6pm; Piano Man G, 9pm
BJ’S — redBeans and BlueswithAlex McMurray and Dick Deluxe, 9pm
BOURBON OBAR — Tifany Hall, 4pm; rick Berthod, 8pm
CAPULET— TMarie andBayou Juju, 6:30 pm
FRITZEL'S EUROPEAN JAZZ CLUB —
MatineeAll Star Band, 1pm; TinMen, 5pm; richard"Piano" Scottand Friends, 8pm
THE MAISON — Tuba Skinny, 4pm; Gene’s Music Machine, 8pm
MAPLE LEAF BAR— George Porter Jr Trio 7pm; 10 pm
OKAY BAR— rose vaughan, Alicia Gail and Spoonfed Jr., 8pm
ROYALFRENCHMEN HOTEL Jazz vipers, 9pm
ST.ROCHTAVERN Andrew Jobin and 5-QuarterMasters,9 pm
TUESDAY19
30/90— JamesJordan and The Situation, 6pm; HigherHeights, 9pm BARMÉTIER SalvadorAvila, 7pm BMC — TheMystery Machine, 8pm
BOURBON OBAR Dr. Zach, 4pm; Ingrid Luccia, 8pm
BUFFA’S— AlexMcMurray andSusan Cowsill, 7pm
D.B.A. Sean riley&The Waterft. MikeBarras and Dean Zucchero, 6pm; Kid Chocolateand TheFree P.o.C., 9pm
DOSJEFES TomHook, 8:30 pm
FRITZEL'S EUROPEANJAZZCLUB— richard"Piano"Scott,1pm; ColinMyers Band, 5pm; Fritzels All Star Band w/ Jamil Sharif,8pm
THE CIVIC — TheLastWaltz: The Iceman Special, Dumpstaphunk & Galactic, 8pm
D.B.A. Treme Brass Band,6 pm; vegas Cola Band, 9:30 pm
DOSJEFES — Javier Guttierez,8pm
FRITZEL'S EUROPEAN JAZZ CLUB
MartyPetersBand,1pm; SazeracJazz Band,5pm; Fritzels All Star Band w/ MikeFulton, 8pm
Howlin’Wolf— Hot8Brass Band, 10:30 pm
Siberia — Angel Du$t, rMBLr &Torture Garden,9pm
Books forAll
by SarahRavits
NEWORLEANS POET,MUSICIAN
ANDAUTHOR Kalamu ya Salaam maytechnically have retiredfrom teaching,but the9th Ward native andcivil rights activist is stillvery much dedicatedtoempowering youngpeople.
Inspiredbythe poetry of Langston Hughes,yaSalaam—whose chosen name means“PenofPeace”—has spentdecades workingwithstudentsand youngactivists
“I’ll help them with whatever they want to do,” he says.“Nobody couldtellmewhattodowhenI was young, so Ican’t tell youngpeoplewhat to do,but I’ll gladly help them.”
That dedication is abig reason why he’s beingcelebratedatthe upcoming Words&Music Festival,which runs Nov. 20-23atthe AndreCailloux Center forPer formingArtsand CulturalJustice
over thecourseofhis life,yaSalaam hasrecordedseveral albums of spoken word poetry andmusic,inadditionto writingand editingbooks,essaysand poemsand dabblinginfilmmaking. He also is alifelongphotographerwhose civilrightsactivismand work in the BlackArtsmovementhavebrought him alloverthe world.
Acelebration of hisworkat6:30 p.m. Wednesday, Nov. 20,onthe ACCTheater Stagekicks offthe 2024 Words&Music Festival.Curated by KellyHarris-DeBerry, theevent will also featureone Shot BrassBand.
Thefollowing days,Words &Music hostspanels, discussionsand workshopsfromadiverse groupoflocal authors, rangingfromhistoriansto crimenovelists to musicjournalists Most events arefreeand some are aimedathelping writersearlyintheir careers. Thefestivalalsodoubles as a book fair
“everyonecan come.There’s somethingfor everyone,” says executive director MeganHolt.
Ya Salaam himselfisalsoafeatured panelist,who will discusshis book “Walkin’ Blues,”anovel inspired by the life of bluesman robert Johnson. He will be joined by C. LieghMcInnis at 12:15 p.m. Thursday,Nov.21, on theACC LobbyStage
TheNew orleansCrime &Suspense Fictionpanel will follow at 2p.m. ModeratedbyBenjaminMorris, it will host writersMichael AllenZelland DannyCherry Jr.
“It’sAFamilyAffair” at 5p.m.isa conversation betweentwo poets, Peter Cooley andhis daughter Nicole Cooley,
andtwo musicians, ryan “Shaggadelic” Batisteand MichaelBatiste,who are cousins. Thefourwilltalk“about passingdownmusic andheritageand artistry from onegenerationtothe next,” Holt says Thursdayconcludes with “reading forJustice:LiteraryActivisminNew orleansand Beyond,” apanel aboutthe importance of booksinprisons andjails Poet laureate Alison Pelegrin, meanwhile, commissioned localpoets to respondtothe Historic Neworleans Collection’s exhibition,“CaptiveState: Louisianaand theMakingofMass Incarceration.”Thatpanel is at 6p.m Friday,Nov.22.
Thefestivalisrun by thenonprofit oneBookone Neworleans,which worksyear-round on literacy programs It’s knownfor itsyearlybookclub, wheretheyencourage everyone in the city to read theirselectedbook.
Holt says that roughly 27%ofNew orleaniansstrug glewithliteracyin some way, andbringingthatnumber down is amaingoalofthe group.
To that end, itsstaff workstoovercome barriers andmakebooks accessiblebyworking with other organizations, like WrBH 88.3 FM,the radiostation forthe blindand print-impaired,and theNew orleansPublicLibrary system, amongothers.
oneBookone Neworleans also has programs forpeoplewho areincarcerated,and people whoare home-bound Thefestival’seventswillberecorded anduploadedtoYouTube forthose who can’tphysicallyattend.
“We’re always trying to thinkabout who’snot in theroomand giving them access [tobooks]insomeway,” says Holt.
IN HISJUST-RELEASED COMEDY ALBUM,“Gbirth of aNation,”David Gborie talksabout going to therapyfor thefirst time.There he realized that he treatedhis subconscious“like ashitty Craigslist roommate.”
He also says he criedin therapy. Andthat’swhen he decidedtherapywas worththe money.
“I wouldhavepaida milliondollars forsomeonenot to tell anyone,” he says,about crying in therapy. “Paying$85 a week is asteal.”
Gborie is on tour followingthe release of thealbum anda filmed special, and he returnstoNew orleansand Sports Drinkfor twonightsofshows on Friday, Nov. 22 andSaturday, Nov. 23.
gambitpets
Gborie hasbeendoing comedy for15 yearsand hasbeenthe voiceofComedy Centralsince 2019. AlongwithIan Karmel andSean Jordan, he co-hosts the“AllFantasy everything”podcast,in whichtheyrateeverythinginentertainment,pop-culture or whatever they deem fair game
Doingvoiceover forComedyCentral also opened otherdoors.Hevoices characters on “royal Crackers”and Netflix’s“explodingKittens.” He’s also appeared on NBC’s“A.P. Bio” andother Tv shows.
Gborie took an indirect routetocomedy. He grew up in Denver,Colorado, andwas friendsinhighschoolwith SamTallent,who became astand-up comedian andwrote anovel abouta washed-upcomic.Gboriehad moved to SanFrancisco andwas workingata casino when Tallenttoldhim he should trystand-up.
“Hewas like,‘If youbomb, you won’tknowanybody,’ ”Gboriesays. “‘You’ll neversee anyofthose people ever again.’”
Butitwentwell. Andsoon, Gborie wasnoticed by Hannibal Buress,who helped himget an agentand getstarted in thebusiness. Buress also suggested he move to LosAngeles.
In L.A.,Gboriestarted goingtoauditionsand honing hisstand-up. He began openingfor eric Andre, andthatled to himgetting hiredtowrite for“Theeric AndreShow.”
When thepandemichit,Gborie movedbacktoDenver. He wasout of stand-up forawhile,but otherprojects
came to him. Jasonruiz, thecreator of “royal Crackers,” wasinterestedin Gborie forthe animatedsitcom.
“Hehad seen me doingstand-up, and he wrotethatTvshowwithmyvoice in mind,” Gborie says.“Igot that show before it gotonthe air.”
Gborie also felt like hispre-pandemic stand-up material wasout of date.So he startedbuildinga newset.Itresulted in twoprojectswiththe same name but differentmaterial. Thefilmedstand-up “GbirthofaNation” is availablethrough Gborie’s Patreon. Thealbum was released digitally.
Thealbum is full of greatstories as well as hisdark humorand whiplash surprises. He jokesabout shutting down unwelcomeconversationby mentioning that he hastospend his moneypayingfor funeralsinSierra Leone, wherehis mother is from.He talksabout hisdisappointments with theMarvel“BlackPanther”movies, hishunch that karate only exists in movies,and howheisnot in favorof legalizedmarijuana. He says he misses thedaysofgoing to gasstationsand gettingintothe cars of dealers.
Theset in Neworleans will feature newmaterial. He’s afan of thecityand recorded his2019half-hourcomedy specialfor Comedy Centralatthe Civic Theatre. He remembershavingtoo good atimebetween theshowtaping andthe after-party. That wasimmortalizedbyphotographerMindy Tucker. Foryears,heusedthe headshot of him grinning andflippingoff thecamera.
