CONTRIBUTING CREATIVES Scott Forsythe, Gavin Donaldson
A snap from Kat Kimball’s “End of Summer Tomato Girl Celebration” featuring a homemade spread and specialty martinis in hand-pressed 1920s glasses.
PHOTO BY KAT KIMBALL
PHOTO BY KAT KIMBALL
I loved exploring Saint-Émilion during my trip. It is a very charming town that offered the perfect mix of history and wine!
Happy November! While I write this, today’s high is 90°F — not exactly the picturesque fall we’ve all been craving, but that should change soon…right? I was lucky enough to experience some of that weather while on a trip to France last month. I loved getting to pull out my fall clothes and have been hopelessly pining after them since I returned to New Orleans.
I probably sound like a broken record, but this issue was so fun to work on! We brought back our popular dinner party series and featured two gorgeous gatherings by some very talented women. The Adore team decided to lean into the hosting theme with our “Holiday Guide” which includes great tips, etiquette rules, and unique hostess gifts from local business owners and tastemakers. This section also includes information about Jiggly Bits: The New Orleans Naked Chefs Calendar, the go-to gift this holiday season! For your shopping needs, we sourced all things brown (the color of the season) and everything you need for your Thanksgiving celebrations. Each item can be found at one of our city’s amazing shops — if you’re inspired to purchase something, let them know you saw it in Adore!
And while this is usually the point of the year where things start to get very busy, we hope you remember to stay present and enjoy this season to the fullest! Thanks for reading!
- MICHAELA BECHLER
Adores Things Michaela
A GREAT CAUSE
Break out your best black tie and denim and join me in supporting Eden Centers for Hope and Healing during Building Dreams: Ball Gowns and Blue Jeans! The annual fundraiser will take place on Wednesday, November 20 and is cohosted this year by Helen Read Young and Marilee Keenan Hovet. The event benefits the organization and the victims and survivors of human trafficking that it serves. Tickets can be purchased online at eden-centers.org.
CURATED WITH CARE
I recently visited Merchant House (1150 Magazine Street) to browse the fun vintage pieces and popped in to visit Chouette (located in the back courtyard). The shop is curated to perfection with kitchen and home finds, and I left with a Roen candle that is absolutely delightful! If you’re on the hunt for easy but thoughtful gifts this season, look no further.
SEW MUCH FUN
ONE STOP SHOP
For your wine and spirit needs this holiday season, visit Old Metairie Bottle Shop (3127 Metairie Road). The store opened earlier this fall and carries a handselected collection of interesting wines from around the globe including orange and chilled red wine (my favorite!). The shop also offers hosting accoutrements and serves both wines by the glass and coffee which can be enjoyed at the bar or outside.
I took up needlepoint this year and quickly became obsessed. While I love a longer project, these cute produce canvases have caught my eye. Designed by local needlepoint artist and enthusiast Meg Francez, each canvas can be completed within a day or two and can be easily finished into an ornament or a bag charm. Reach out to her on Instagram (@mfneedlepoint) to get your own!
Printed Shade $150, Bevolo Gas & Electric Lights bevolo.com
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NOLA Knit Tote $45, Alice & Amelia shopaliceandamelia.com
7
Compañía Fantástica
Animal Print Jacket $186, Peony peonynola.com
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Re Howse Oyster Tray $120, Ogden Museum of Southern Art shop.ogdenmuseum.org
1 Barrel Sleeve Cardigan $495, Sue Sartor suesartor.com
3 4 5
2 Tanya Taylor Hudson Skirt $495, Sosusu sosusuboutique.com
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Apres Mink Throw $375, Eclectic Home eclectichome.net
4 Pack of Velvet Bows $18, Phina phinashop.com
5 Clair Wood Chest $1,120, Eclectic Home eclectichome.net
D INNER PARTY Diaries
BY MARIGNY LANAUX | PHOTOS BY KAT KIMBALL
‘Tis the season for gathering loved ones to enjoy tantalizing food and conversation! In Adore’s second annual dinner parties feature, explore two distinct fêtes hosted on opposite sides of the city. Tomatoes were the highlight of one evening, being utilized in a craft cocktail, fresh salad, and throughout the décor. The other was all about the traditional game of mahjong; guests enjoyed a few lively rounds before savoring outsourced and homemade Chinese dishes. Both gatherings focused on creativity and community with unique themes, a curated tablescape and menu, and keeping the guest list to a close group of friends. Interviews have been edited and condensed
Kat Kimball
7TH WARD
End of Summer Tomato Girl Celebration
| 9.2.24 |
Local photographer Kat Kimball spent about three days prepping for her Labor Day weekend tomato-themed dinner party. “Family dinner has been a bi-monthly event at my house since 2018; there’s been a rotation and change of cast over the years,” Kat shared. “We have a big family dinner group chat though that I send out roll call to and whoever can make it lets me know so that I can plan for the right amount of people. It’s anywhere from 4-5 of us to 15-25 depending on the week.”
Repeat guests know dinner is always at 7 p.m. This evening began with tomato-washed martinis served in Kat’s grandmother’s
Hosting tip: “Don’t take it too seriously! As much as it’s about the food, it’s way more about the people you share it with!”
The prep: Kat went to various grocery stores since she believes that different places are better for certain ingredients. She also picked up fresh bread from La Boulangerie. “Chef Maggie’s Focaccia is the only bread I will ever use for my panzanella salad.”
The music: “I have a playlist on Spotify that’s about 30 hours long. It’s a lot of disco and punk rock. We’re really into Amyl and the Sniffers right now.”
hand-pressed 1920s blue martini glasses, which were the inspiration for the table design. An extra special touch, the drinks were garnished with Castelvetrano olives and cherry tomatoes.
Kat’s favorite part of hosting in her home is the open floor plan which allows for plenty of movement and mingling between the kitchen and living room. “I always say the best things always happen in kitchens. I grew up sitting in the kitchen listening to my parents and their friends tell stories, and I love being able to have a space to host my friends to do the same.”
After a few cocktails and photo ops, guests dug into a roasted eggplant and squash panzanella salad (lovingly referred to as bread salad) served with a roasted red pepper tomato vinaigrette. “The tomatoes” also accompanied the
The dessert: Freshly filled and powdered lemon cannoli
The guest list: Kat’s eclectic group of friends and dinner guests included Brittany Nicholas of @whatspoppinnola on Instagram and Alissa Piveral, a local mixed media artist who recently had a piece on display at the Contemporary Arts Center.
The drinks: Besides the on-theme martinis, guests also brought wine to enjoy throughout the meal.
main course, which is a simple tomato salad made with basil, olive oil, and burrata. Hand-rolled, twocolor garganelli pasta with a tomato white wine butter sauce, clams, mussels, and shrimp was the star of the show. After everyone ate, most stayed until around midnight — an early evening in Kat’s book.
The menu: “I knew I wanted to make things that I had a pretty good handle on already. The tomatoes with burrata are a mainstay at our dinners, and the hand rolled pasta with clams, mussels, and shrimp is something that I had made recently on vacation and was dying to make again. Everything else kind of fell into place around those things.”
Memorable moment: “Seeing everything come together and knowing that I pulled everything off and it all went mostly according to plan was really great.”
Party favor: Kat’s friend Allie Beth Rose took polaroid photos that playfully captured the night!
IRISH CHANNEL
Mahjong Game Night
“More is more” perfectly sums up Tani Koch’s hosting style, which is evident throughout her mahjong night dinner party. A few highlights from the evening were the vibrant green tablescape with borrowed linens and etched stemware from her late grandmother, homemade tie-dye fortune cookies, and two separate mahjong setups!
“Over the summer, my friends and I were bitten by the mahjong bug...badly,” Tani shared. “My friend's mom kindly spent an evening teaching us how to play several months ago, and we've barely missed a week of playing since! This made the guest list easy: whoever is available for a night of dinner and a few rounds, made the cut!” | 9.12.24 |
Hosting tip: “Don't worry about not having everything ready to go when guests begin to arrive! Your kitchen is not meant to be spotless at all times when you're using it to cook for others. If you're lucky enough to have an open kitchen, then friends and family will naturally congregate there, so don't worry about not having everything warming in the oven since you won't be cooking alone. Remember, the guests are there to eat, but mostly to see you, too!”
The conversation: “Our favorite takeout spots, where to find deals on vintage sets of china, and of course, all the different mahjong rules to refresh some people!”
Memorable moment: “When Courtney won mahjong three times in a row...”
Ideal order of events:
“Never is there a night filled with conversation over dinner and drinks that doesn't start with cocktails and apps!”
“I love creating a space where people feel comfortable and can relax and connect with others at the end of the day, so having plenty of seating that's conducive to conversation was incredibly important when decorating and laying out the furniture in our home.” -
TANI KOCH
With an avid love for hosting, Tani’s preparation for a larger dinner usually begins a few days out. This leaves time for her to browse seasonal produce at the grocery store, plan the menu, and pick up florals. “The rest of the days are tidying up the house, which can take a while when you have a dog that sheds regardless of the season.”
Red wine from Really Really Nice Wines was poured as guests arrived around 6 p.m. “I think having something available immediately for guests when they arrive sets the tone for the night, and it's almost always a good one.” After a few rounds of drinks and mahjong, guests gathered around the dining table to enjoy a family-style spread of Chinese food.
Since it was a work night, Tani lightened the prep load by ordering sesame chicken and an array of dumplings from Dian Xin. This rounded out the dishes she prepared, which included a cold cucumber salad, shrimp dumplings, and colorful fortune cookies. It was a successful night, with the last guest trickling out just before 9 p.m.
The invite: “While I am the biggest proponent for a nice paper invite when possible, this was simply a text rounding up some of the girls in our group.”
“While I personally can sit and graze at the counter all day long, when I host, I prefer to have everyone seated at the dining table, lounging and conversing well past the end of the last course. And if the evening turns into a game of charades, then I know it was the perfect night.”
- TANI KOCH
The music: “Everything from Chappell Roan to Chris Stapleton and Lake Street Drive. Nothing was off limits.”
THE SEASON Savor HOLIDAY GUIDE
BY MARIGNY LANAUX
Whether you’ve been tasked with bringing a dish to a party or are planning a spread all on your own, take these recipes from local chefs and restaurants into consideration. From an elevated pecan pie to a comforting chicken dish, each would make a great addition to a holiday table!
FROZEN BOURBON Milk Punch
Yields four 10 oz servings.
A frozen drink is the perfect way to greet your guests! Try blending up this batched cocktail from Junior’s on Harrison (789 Harrison Avenue).
5 oz of Benchmark Bourbon
3½ oz Rumchata
4 cups of vanilla ice cream
1 tsp vanilla
Add all the ingredients into your blender and blend. Pour into your favorite 16 oz cups, add a straw to each, and garnish with grated nutmeg for the perfect holiday treat!
CRAWFISH Deviled Eggs
For a Louisiana take on a classic holiday appetizer, try these Crawfish Deviled Eggs by Chef Michael Thibodeaux of Birdy’s behind The Bower (1320 Magazine Street).
12 boiled eggs (halved with yolks and whites separated)
Blue Plate Mayonnaise
1 tbsp Dijon mustard
1 cup Louisiana Hot Sauce
1 cup buttermilk
½ lb Louisiana crawfish tails
1 cup all-purpose flour
½ cup corn flour
½ cup corn starch
2 tbsp creole seasoning
Marinate crawfish in buttermilk and 1/2 cup hot sauce and set aside. Take the remaining hot sauce and reduce over medium heat until very thick.
For egg yolk: Push boiled egg yolks through a fine mesh, then add Dijon mustard and enough mayonnaise to make a smooth, fluffy yolk mixture. Season with salt and pepper. In a piping bag, fill each egg white generously with yolk mixture.
In a preheated pot of oil to 350°F, fry crawfish in two batches for 2 to 3 minutes or until crispy and golden brown. Once the crawfish are drained, garnish the deviled egg with fried crawfish, a bit of the hot sauce reduction, and green onion.
PHOTO COURTESY OF JUNIOR’S ON HARRISON
BY
STEWED Chicken
As the weather gets cooler, warm meals are a necessity. Hot Stuff (7507 Maple Street), a new cafeteria-style food venture by Nathan Barfield, serves classic hearty dishes and sides like fried chicken, cheese grits, mashed potatoes, and collard greens. Instead of gravitating towards turkey this November, Nathan’s Stewed Chicken is a great choice for a comforting main course.
1 whole chicken, cut into 4 pieces
2 tsp freshly ground black pepper, plus more to taste
1½ cups all-purpose flour, divided
3 medium yellow onions, diced
1 green bell pepper, diced
3 ribs celery, diced
½ poblano pepper or a whole jalapeño, diced
1¼ cups neutral oil like vegetable or canola
1 tsp granulated garlic
1 tbsp creole seasoning
1 bay leaf
6 cups water + 2 tbsp for corn starch slurry
1 tbsp chicken bouillon powder
Juice of 3 lemons
2 tbsp cornstarch
Salt and pepper for seasoning
Place the chicken pieces on a flat surface and liberally season with salt and pepper. Collect the onion, bell pepper, celery and poblano pepper in a medium bowl and set aside.
In a large, heavy bottomed skillet or cast-iron pan over high heat, heat the oil until it’s good and hot (around 350° F). Working in batches, adjusting the heat, fry the chicken pieces until they are golden brown on both sides, about 15 minutes. Set aside.
Into a large heavy bottomed pot with a lid such as a Dutch oven, carefully strain the oil through a fine mesh strainer. Add the strained solids into the vessel with the reserved chicken pieces. Place the pot of oil over high heat. Once it’s smoking hot, gradually add the remaining 1 ½ cups of flour in three or four batches, stirring constantly. Continue to whisk over high heat with a long-handled heavy-duty metal whisk. Being careful not to let the flour scorch in the pan or jump out and burn ya, cook on high, whisking constantly and lowering the heat, if necessary,
until the roux is milk chocolate brown. This takes 10-30 minutes, depending on your comfort level browning the roux rapidly on high heat.
Remove from heat and immediately add your bowl of diced vegetables to the hot roux to stop it from cooking. Stir constantly until the sizzle of the vegetables starts to quiet down. Add granulated garlic, creole seasoning, and bay leaves. Allow roux to cool to below 200° F.
While the roux is cooling, preheat the oven to 350° F. Once the roux has cooled, add water and bring to a boil. Once boiling, add chicken pieces to liquid, cover, and place in oven. Cook for 1½ hours. Remove pot from oven and remove chicken from pot and set chicken aside to cool.
Mix cornstarch and water together to make corn starch slurry. Pour into stew and stir. Pull chicken from bone and add to the stew. Add lemon juice, salt and pepper to taste. Serve over rice.
PHOTO
NATHAN BARFIELD
FRIED BRUSSELS SPROUTS Salad
Yields 8 servings.
For an elevated side dish, impress guests with this warm seasonal salad by Executive Chef Chris Borges of Commons Club (550 Baronne Street).
8 cups fried brussels sprouts (air fryer works well)
2 cups cooked lima beans
1 cup soaked golden raisins (soak in equal parts warm water, white wine, and white wine vinegar)
2 cups torn grilled sourdough bread
CIDER VINAIGRETTE
8 tbsp brunoised shallots
1 tbsp chopped thyme leaves
16 oz cider vinegar
1 qt blended oil
½ tsp crushed red chili flakes
6 oz honey
1 tbsp salt
Macerate shallots, thyme, and chili flakes in cider vinegar. Add honey and salt, then whisk in blended oil. Vinaigrette should stay broken. Check for seasoning.
2 tbsp lemon conserva (slice lemons thinly, pack in equal parts salt and sugar, and press between plastic wrap overnight)
1 cup cider vinaigrette ½ cup cardamom dressing
Combine all ingredients.
CARDAMOM DRESSING
1 tsp toasted/ground cardamom
1 qt yogurt
3 oz rice wine vinegar
1 oz extra virgin olive oil
5 cups mayonnaise
3½ oz honey
1 tsp salt
Toast and grind cardamom. Add cardamom, yogurt, honey, rice vinegar, mayo, and salt into blender. While blending, drizzle in extra virgin olive oil until well incorporated. Taste for seasoning.
PHOTO COURTESY OF COMMONS CLUB
GALATOIRE’S BLACK BOTTOM Pecan Pie
No southern holiday dinner is complete without a traditional pecan pie. Galatoire’s (209 Bourbon Street) has added semisweet chocolate for extra richness and flavor. If you prefer a traditional pie, simply omit the chocolate. Either version is wonderful served warm or cold, with or without ice cream or whipped cream.
1 ¼ cups all-purpose flour
½ cup light corn syrup
¾ tsp salt
1 tbsp salted butter, melted and cooled
1.2 cups vegetable shortening, chilled
1 tsp pure vanilla extract
2 tbsp ice water
1 cup pecan halves
4 large eggs
½ cup semisweet chocolate chips
¾ cup sugar
Whisk the flour and ¼ teaspoon of the salt together in a medium bowl. Using a pastry blender, cut in the shortening until the mixture resembles large crumbs. Drizzle 2 tablespoons of ice water over the flour. Toss the mixture with a fork to moisten and add a few more drops of ice water, one at a time, until the mixture is blended into dough.
Gently gather the pieces of dough to form a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes before rolling. Prepare the filling for the pie while the dough is in the refrigerator: Beat the eggs lightly and add the sugar, the remaining ½ teaspoon of salt, the corn syrup, butter, and vanilla. Stir
until mixed well. Set aside. Preheat oven to 400° F.
Roll out the dough and transfer it to a 9-inch pie pan. Cut off and excess and crimp the edges out of the dough around the top of the pan. Spread the pecan halves and chocolate chips in the bottom of the shell. Pour the filling into the shell, covering the pecans and chocolate. Place in the oven and immediately reduce the heat to 350° F. Bake for 40-45 minutes, until the mixture is firm in the center and the crust is golden brown. Cool before serving. If you like your pie warm, you can reheat the slices in the oven at 200° F - 250° F. Be sure to remove the slices just as they get warm so the filling does not melt.
PHOTO COURTESY OF GALATOIRE’S
T HE H OSTING H ANDBOOK:
SEASON WOW Guests Your THIS
BY MICHAELA BECHLER
Ready or not, the holidays have arrived which means prime hosting time! Whether you’re in charge of Thanksgiving, Friendsgiving, or simply need a refresher, these tips and tricks from local business owners, tastemakers, and experts in having a good time are sure to help.
BEFORE
Preparation is key! Elliot Hutchinson of Son of a Saint recommends putting yourself in the shoes, seats, and scenarios of your guests before the party starts. “People might not walk away remembering every aesthetic detail, but they will remember how the occasion made them feel. Take a moment for some entertainment empathy and get a glimpse of what your party patrons are in for from their side of the table. As the saying goes, ‘Proper preparation prevents poor performance.’”
Grace Williamson of Sparkle and Swag also recommends prepping what your guests both will and won’t see. “Set your table the night before and have a designated area for dirty dishes, keeping your kitchen tidy and stress-free.”
And while you may have big dreams for your gathering, Katie Rose McConnell of the Southern Hotel reminds us not to stress while prepping. “Keeping things simple can be beautiful and timeless — the joy of the season lies in the hearts of those you love. Don't stress over making the perfect tablescape, the perfect tree, or the perfect dessert. Time together is all the ‘perfect’ we really need.”
THE Table
• Make sure your linens are clean, pressed, and ready to go. “You don’t want to discover that your great-grandmother’s tablecloth has a hole in it the day of your party.”
— VIRGINIA DUNN, MAISONETTE
• For a seated dinner, clothing designer Sue Sartor recommends separating spouses and interior designer Megan Evans says that place cards are a must!
THE Food
• “Cook as much as you can the days before the event and re-heat the day of. If you can’t, hire a professional.”
KARA C. PIGÉON, PIGÉON CATERING & EVENTS
• “For a larger holiday gathering, I like to plan my menu early. I select foods that I want to enjoy and that can easily accommodate my omnivorous friends and family as well as those who prefer vegetarian or other dietary differences. My go-tos are Melissa Martin, Ina Garten, Yotam Ottolenghi, and the marvelous Dorie Greenspan for desserts. I wouldn't be a true New Orleanian if I didn't also emphasize the quality of your French bread. Bellegarde Bakery is my favorite, but there are many wonderful options.” — FAY KIMBRELL, SALON22
THE Bar & Beverages
• “The number one rule of thumb is ‘Guests should never wait for a drink’ for any holiday gathering. Setting up multiple drink stations, with or without bartenders, keeps the gathering flowing and allows the hostess to mingle instead of constantly offering refills.” — KATHARINE RHUDY, REED & ACANTHUS
• Pull out the decorative barware! "There is a reason why everyone’s grandmother had a punch bowl. They are easy, delicious, and interactive! You can really go deep on garnishes too, like ring molds to make suspended flowers or fruit in ice." — NEAL BODENHEIMER, CURE
• Have more ice than you think you need on hand. “That way you can secretly water down the drinks of your friends' annoying partners and force them to spend the night in a less jolly mood than everyone else.”
NATTY ADAMS, SUIT DESIGNER
• Keep all guests in mind. "Offer pre-made mocktail drink options that can be a cocktail if a guest prefers that option.”
KRISTIN MALONE, HOME MALONE
• “Open the wine ahead of time to taste at least an hour ahead to ensure the best experience for your guests. I also check all the glassware and make sure it’s clean as sometimes when it's been a while since one has used their stemware; they can start to take on the smell of the cupboard, and that can affect the wine experience.”
MOLLY WISMEIER, MAMOU
• Sibby Charbonnet, Kirsten Acomb, and Layna Juneau of Judy at the Rink recommend adding a bowl of nuts or cheese straws to your bar.
THE Mood
• “I enjoy color, so I ask guests to wear a certain color to my parties. This way photos look styled without trying.” — ALEXA PULITZER, DESIGNER
• "Every gathering needs good music. I love creating playlists for our restaurants, and I had a blast making the playlist for our new Friday lunch at Emeril’s. It’s a great mix of local and regional jazz with some fun surprises mixed in." — CHEF E.J. LAGASSE, EMERIL'S
• "Set a festive mood with thoughtful lighting details. Gas lanterns, holiday string lights, and decorative Pool House Lanterns can add ambiance to any holiday gathering." — DREW BEVOLO, BEVOLO GAS & ELECTRIC LIGHTS
• “Live music — even just one guy playing — is such a mood enhancer. I am a sucker for acoustic guitar or a sax player to great guests on the balcony.”
SUE SARTOR, DESIGNER
THE Details
• “Signage of all sorts (like cocktail/ food specs and name tags) does the heavy lifting when it comes to creating flow for your party. No more worrying about warning guests that there’s pork in the gumbo or that the hot apple cider is infused with CBD drops.” — NATALIE TASTE, @YOURINNERFATGIRL.CO
• “Always make sure that your powder room has hand soap, guest towels, and toilet paper. A bud vase with a small flower is always a lovely touch in the bathroom.”
SIBBY CHARBONNET, KIRSTEN ACOMB, AND LAYNA JUNEAU; JUDY AT THE RINK
The house is clean, the food is warming, the candles are lit, and the bar is stocked: it’s showtime! While guests and their comfort should be at the forefront of any host’s mind, it’s important to also enjoy your own party. Remember to stay present!
DURING AFTER
• “Greet each guest with the same level of energy, even if they’re late.” — GRACE WILLIAMSON, SPARKLE AND SWAG
• “Have an activity station handy. For the holidays, I love setting up a make your own holiday card party where folks can use stamps, markers, or even watercolors to make a few cards for their family and friends while they’re at the party. Another idea is a manifesting station where you set out paper, pens, crystals, and guests can make a list of things they want to manifest in the new year. — NICOLE CARIDAD RALSTON, @EATENPATHNOLA
As the party winds down and people begin to leave, gently nudge any stragglers by turning the music down and turning on the lights. Thank everyone for joining and send them home with all their belongings, including any Tupperware or borrowed pieces. Put on a fun cleaning playlist and tackle those dishes or head to bed and deal with the mess in the morning...we won’t judge!
• Jewelry designer Cristy Cali suggests this cultural holiday tradition from Guatemala. “Offer guests a gift bag to take home. Usually these gift bags contain cookies and treats with a handwritten note from the host expressing their gratitude. It can be sentimental or it can be created with a sense of humor! It’s a great opportunity to carry on the energy of the event after the guests have all gone home.”
If guests offer to help clean up, delegate some easy tasks while you handle the dishes:
• Corking any open bottle of wine (or just finishing it!)
• Collecting all cloth napkins
• Watering plants with leftover water
• Blowing out the candles
• Packaging up food for the fridge or for guests to take home
HOST MOST FOR the with the
BY MICHAELA BECHLER
Leave the regifted candle or random bottle at home and arrive at your next celebration with a gift specially picked out for the host.
LOCAL ARTISTS
ANYTHING CUSTOMIZED
“Customized gifts are a guaranteed hit: if there's an option to personalize something, take it,” suit designer Natty Adams shared.
FOR THE HOME
Interior designer Maureen Stevens is always on the lookout for unique trays from M.S. Rau, Harris Antiques, or Moss Antiques. “One can never have enough trinket trays to get organized!”
“Truthfully, the best gift I've ever gotten was a bottle of cleaning solution, cute cups, plates, napkins, paper towels, and a note that said, ‘party nights are always fun, the day after not so much — hope this helps with cleanup and dishes for this weekend!’”
— GRACE WILLIAMSON, SPARKLE AND SWAG
Southern Hotel's Katie Rose McConnell suggests a handpainted ornament by a local artist — “A gift to remember a wonderful night together every time we hang it on the tree each year.”
Claire Thriffiley, owner of Claire Elizabeth Gallery, loves to give local books. “I have gifted Ben Depp’s book Tide Lines: A Photographic Record of Louisiana's Disappearing Coast several times and also love any book by Richard Sexton.” And don’t forget to add a handwritten note!
BESPOKE STATIONERY & BEYOND
“Personally, I turn to my dear friend Alexa Pulitzer for hostess gifts,” Fay Kimbrell of Salon22 shared. “Her note cards and notepads are beautiful and always useful. If you have time, consider personalizing them.”
Some of Alexa Pulitzer’s own favorites to gift are the “Poppin’ Bottles with Models” engraved stationery and/or Cocktails notepad tied with ribbon.
BASKETS & BUNDLES
Skip the assembly and call on The Basketry by Phina for curated gift boxes for any type of host! Custom gift boxes can also be assembled for an extra special touch.
It’s easy to shop from multiple stores at The Rink! Grab a local cookbook from the Garden District Book Shop and pair it with a can of olive oil from Pamela Dennis. Stop by Judy at the Rink for Caspari cocktail napkins and present them in an acrylic napkin holder.
FOR THE KITCHEN
“We highly recommend our embroidered Tilit Apron, hand-crafted roux spoon, or Le Jacquard Français tea towel. All these gifts are truly one-ofa-kind and will delight both seasoned chefs and foodies alike.” — EMILY DALY, COMMANDER’S PALACE
“I adore getting something friends have made like fig preserves from their yard. So handy and yummy to add to a charcuterie board to make it special.” — SUE SARTOR, DESIGNER
“Get the host something they can enjoy the next day like a coffee gift card, artisanal coffee beans, a basket of bagels/muffins, or anything that will make the morning after a little smoother for them.” — DR.
NICOLE CARIDAD RALSTON, @EATENPATHNOLA
"Our longtime family hostess gift has been honey from the beehives around our home and on the family farm. I've since branched out into other fun things I've made like homemade lemon and orange-cello, espresso liqueur, barrel aged soy sauce, etc. Unique and delicious is the name of the game."
— CHRISTA COTTON, EL GUAPO
G RATEFUL AND Graceful
ETIQUETTE FOR THE HOLIDAYS AND BEYOND
Holiday gatherings are meant to be a time of great fun! Put your best self forward this season with classic and contemporary tips from New Orleanians.
WHAT TO Wear
“If you are a gentleman invited to a dinner party, always wear a sport coat.”
— PETER CHRISTIANSON, TED AND GEORGE
“Wear something festive like holiday themed earrings or socks that double as icebreakers for when things get quiet.”
— KATHARINE RHUDY, REED & ACANTHUS
“Invest in a spectacular overcoat. You only get to wear it for a couple of weeks a year in New Orleans, so make sure it's fantastic!”
BY MICHAELA BECHLER
CONVERSATIONS TO Avoid
Don’t bring up diets… especially over dessert. “It’s the holidays — let everyone enjoy. We have a card in the store that says, ‘Unless you fell off the treadmill, nobody wants to hear about your workout.’” — GRACE WILLIAMSON, SPARKLE AND SWAG
“Be judicious with your yeses. Showing up as your best self is a wonderful way to thank your host or hostess. Plus, you will enjoy the experience more.” — FAY KIMBRELL, SALON22 1 1 2 1 2 3
— NATTY ADAMS, SUIT DESIGNER
Leave work topics off the table. “I get a lot of questions about my job or what's making headlines. It can lead to some pretty uncomfortable conversations. To ease the mood, I discuss music, movies, pop culture moments, and vacation plans. I even suggest games like Heads Up to play!”
— CHARISSE GIBSON, WWL-TV
HOW TO BE THE Best Guest
Pamela Georges of Pamela Dennis and Emily Shaya of Pomegranate Hospitality both emphasized the importance of not showing up early to any gathering.
GALATOIRE’S Approved
“Always bring something to the gathering for the host. If it's food or beverage, don’t eat or drink what you brought if it's not opened by the host and served. And most definitely don’t take it home it if not used…and please don’t ask for a to-go plate or scraps for your dog…”
— PENNY FRANCIS, ECLECTIC HOME
“Always ask the host if he/she needs help cleaning up at the end of the event...It leaves a great impression and a sure way to get invited to the next soirée.”
— NATALIE TASTE, @YOURINNERFATGIRL.CO
“Don't leave a party without saying goodbye to the host. You don't have to say goodbye to anyone else if you don't want to.” — CHELSEA SHANNON, NOLA.COM FOOD AND DINING REPORTER
“If you take items to go in the host's Tupperware, return it with a treat in it.” — SIBBY CHARBONNET, KIRSTEN ACOMB, AND LAYNA JUNEAU; JUDY AT THE RINK 2 3 4 5 6
"Gentlemen should always hang their hats on the racks before being seated." — BILLY FONTENOT, GALATOIRE'S WAITER FOR MORE THAN 30 YEARS
“Gentlemen should stand any time a lady comes or goes to the table.” — BRYANT SYLVESTER, GALATOIRE'S WAITER FOR MORE THAN 30 YEARS
“When it comes to utensils always start from the outside in.” — BRYAN CASEY, GALATOIRE'S WAITER
“Always tear your French bread with your hands and never worry about making a mess.” — BILLY FONTENOT
AND MOST Importantly …
“Don't serve any holiday king cakes that some stores start selling — no matter how tempting. It can wait until Twelfth Night.” — KRISTIN MALONE, HOME MALONE 1 2 3 4
MADE EASY Festivities
BY MARIGNY LANAUX
Expert hosts know that sometimes, you must work smarter, not harder. Outsourcing entertainment, food, or drinks can leave a lasting impression on your guests without having to do extra work. Instead of playing DJ all night or getting stuck in the kitchen, trust these local professionals to ensure a seamless, unforgettable experience.
My House Events
Outsourcing a caterer or bartender can relieve stress and elevate your celebration, big or small. My House Events — a full-service catering curation and event management company — can supply this and more, tending to all the on-site execution.
“Let us take care of all the details, from menu design to bar service, so you can relax and enjoy your guests,” shares Partner and Chief Financial Officer of My House Events Danielle Lee. “From start to finish, we handle everything with the creativity and expertise you expect from New Orleans’ top event professionals.”
Unlike the typical catering company, My House Events collaborates with several local chefs. This allows them to match the right chef to your event’s needs, whether that’s a cozy dinner at home or a huge celebratory bash. Charcuterie spreads for grazing, an elaborate seated dinner, and even arranging food trucks are just some of the available options.
My House Events also partners with mobile bar companies that can skillfully handle the drink selection. This makes it easy to impress guests by serving your favorite seasonal cocktail or a specialty-themed drink without having to stand behind the bar with a shaker all night. Plus, all inquiries are responded to within 48 hours, ensuring your event is on the right track in no time!
For inquiries, visit myhouseevents.com
Golden Compass Trio
A curated playlist is one thing, but having live jazz music instantly adds elegance to any affair. Since 2022, the Golden Compass Trio has played gigs of all sizes, from corporate parties to more intimate gatherings.
“Jazz music, in particular, is music that takes place in the moment because of the improvisation element,” shares the band’s saxophone, clarinet, and mandolin player Bryce Eastwood. “Even great recordings by jazz masters can’t fully capture the live experience this music has to offer.” The rest of the group comprises Ben Fox on upright bass and Mike Clement on acoustic guitar.
Despite traditional jazz being their specialty, everyone also sings, allowing them to experiment with folk, pop, R&B, and holiday songs. “The band specializes in playing fully acoustically in a way that bands in New Orleans have been playing for over 100 years.”
The trio is currently halfway through recording their second album which features a series of live concert recordings. Stay tuned for these upcoming shows to see the Golden Compass Trio in action, as it could be a preview for your next event!
For inquiries, email goldencompasstrio@gmail.com
PHOTO BY NOÉ CUGNY
PHOTO BY OLLIE ALEXANDER OF LOVE IS RAD
A Feast EYES FOR THE
BY MICHAELA BECHLER
For a memorable, amusing, and useful gift that also gives back, look no further than this calendar! The personalities (and other parts) of your favorite chefs will be on display in Jiggly Bits: The New Orleans Naked Chefs Calendar. Created by food photographer Kat Kimball in partnership with creative agency Hey Ganza, the cheeky calendar features many of the city’s culinary stars like Nina Compton, Mason Hereford, and Dan Stein in a more playful and less-clothed light.
Jiggly Bits wasn’t just an opportunity for the chefs to strip down and bare it all, but a chance to give back to the service industry. Every purchase supports WeHelp NOLA, a nonprofit dedicated to offering free mental wellness services to service industry workers through affordable membership programs with participating restaurant owners.
Kat called on her chef friends and other notable stars in the city to participate. While the chefs did get naked for the camera, the calendar photos are tastefully suggestive. “Everyone was super into it,” Kat shared. “I think since it’s for charity, especially WeHelp NOLA which directly benefits their community, it was a no brainer involvement wise.”
When putting the calendar together, Kat paired some chefs with their birthday month and in the case of Chef Eric Cook, November in honor of Veteran’s Day. “I knew I wanted Mason to be Fourth of July, and his birthday happened to coincide.”
The locally printed calendars can be purchased online at dirtycoast.com for $35 and will arrive in time for the gift-giving season.
G OURMET Gatherings
2
Dish Set $32, Phina phinashop.com
4 Beaded Napkin Ring
$25 / Set of 4, Judy at the Rink judyattherink.com 5 Cocktail Napkins
$8, Alice & Amelia shopaliceandamelia.com 6 Amber Wine Glass
$65 / Set of 4, Estella’s Home estellasmetairie.com
Abbott Cardinal Salt & Pepper Shakers $26, Little Miss Muffin shoplittlemissmuffin.com
1 2 3 4 5 6
1
Two’s Company Gold Leaf Turkey Decor $150, Judy at the Rink judyattherink.com
2
Die-Cut Heritage Turkey China Placemats $37 / Set of 12, Estella’s Home estellasmetairie.com
3 Sir/Madam Splatter Bowl $24, NOMA Museum Shop shop.noma.org
5 Double Walled Martini Set $40, Phina phinashop.com
6 Pampa Bay Porcelain Deep Server $63, Estella’s Home estellasmetairie.com
Pumpkin Trivet $17.50, phinashop.com
Juliska Squirrel Candle Holder $175, Judy at the Rink judyattherink.com
Gold Edge Dip Bowl Set $30, Phina phinashop.com
4 Rare Kenji Fujita
Coffee Cups with Saucers $200, Bargeboard bargeboardnola.com
5 Resin Marble Salad Servers
$34, Little Miss Muffin shoplittlemissmuffin.com
6
Saints Icons Party Cups $18 / Set of 6, Home Malone homemalonenola.com
7
Pie Night Double-Sided Hand Towel $20, Estella’s Home estellasmetairie.com
8 Turkey Card Holder Little Miss Muffin shoplittlemissmuffin.com
1 2 3 4 5 6 7 8
1 Happy Friendsgiving Tea Towel
$16, Home Malone homemalonenola.com
2
Hester & Cook Thankful
Turkey Table Card
$16 / Pack of 12, Judy at the Rink judyattherink.com
3
Oceania Porcelain Oyster Plates
$54 / Set of 4, Alice & Amelia shopaliceandamelia.com
4 Leaf Bowl
$203, Eclectic Home eclectichome.net
5 Ca C’est Bon
Gumbo Spoons
$28 / Set of 4, Alice & Amelia shopaliceandamelia.com
6 Leaf-Printed Dish Towel
$20, Bargeboard bargeboardnola.com
7 Olive Wood Condiment Serving Dish
$30, Alice & Amelia shopaliceandamelia.com
2 3 4 5
1
Round Cork Trivet
$12.95, Forever New Orleans
shopforeverneworleans.com
2 Leaf Printed Bowl
$35, Bargeboard bargeboardnola.com
3
Glass Vases
$745 / Set of 3, Eclectic Home eclectichome.net
4 Fall Pillow
$27.95, Forever New Orleans
shopforeverneworleans.com
5
Hester & Cook
Coloring Cornucopia Placemats
$29.95 / Set of 12, Judy at the Rink judyattherink.com
6
Glimmer Pitcher
$135, Eclectic Home eclectichome.net
7 Vintage Veggie Serving Dish
$24.95, The OW Home theoccasionalwife.com
8 Fleur de Lis Wine Holder
$24.95, Forever New Orleans shopforeverneworleans.com
1 2 3 4 5 6 7 8
Lauren & Max LET'S Celebrate
6.29.24
BY MICHAELA BECHLER
PHOTOS BY CATHERINE GUIDRY
Lauren Millet and Maxwell Goodrich technically met on the dating app Hinge in 2021, but Max likes to tell people they “met on the internet.” After dating for a little over two years, he proposed to Lauren in her childhood backyard ahead of dinner with all of her friends. While the couple lives in Dallas, Texas, Lauren always knew that a New Orleans wedding was in the cards. “Max hadn’t been to New Orleans before we met, so I was able to introduce him to the city which he fell in love with as well,” Lauren shared. “He now refers to himself as ‘New Orleans’ lost son.’ We love visiting, finding new restaurants, going to Jazz Fest or catching a show, and seeing family and friends.”
With the help of Lauren’s mother Sandy Millet and Maria Maginnis from InNola Events & Design, the big day was planned in just nine months. “I am one of three girls and the last to get married, so it was my mom’s third wedding in 21 months — she was an expert. We knew since it was the last
“I wanted the ceremony to feel traditional, so we decided against a first look. Seeing Max at the altar for that moment was incredibly special!”
– LAUREN MILLET
one, we wanted to go out with a bang!” When it came to the wedding party, Lauren knew she wanted her sisters by her side (and Max’s sister as his “Best Lady”), but also wanted to recognize her meaningful friendships. The Blue & Green Krewe was made up of friends from New Orleans, SMU, and adult life in Dallas and walked down the aisle as a group.
The couple was married by Father Tony Rigoli at St. Louis Cathedral which was especially meaningful as its where Lauren’s grandparents, parents, and sister have all exchanged vows. Lauren wowed in a Monique Lhuillier strapless gown with a drop waist and full skirt
Lauren’s Blue & Green Krewe picked their own outfits in the two colors.
Max got ready at The International House.
(purchased from Warren Barren in Dallas) with a lace long sleeve lace topper for the ceremony. She wore her grandmother’s cameo ring which all the women on her mother’s side of the family have worn on their wedding days. “My veil has also become a family heirloom as my sister Lindsay first wore it for her wedding in 2022, and my sister Hayley wore it for her wedding in 2023. After every use, we have it monogrammed by Gentle Arts in New Orleans with the initials of the bride and groom and the wedding date.”
While Lauren leaned into tradition for the ceremony, she envisioned a unique reception that would be different from other weddings and balls held at New Orleans Country Club.
In lieu of a groom’s cake, Lauren surprised Max with an ice cream bar with three flavors and plenty of toppings.
Bittersweet Confections created the 5-tier cake with three different cake and frosting combinations. The topper originally appeared on Lauren’s parent’s wedding cake almost 40 years ago.
The second line through New Orleans Country Club featured vintage handkerchiefs and finished in front of the iconic oak tree.
Bella Blooms Floral created the whimsical displays filled with a mix of flowers (peonies, eremurus, dahlias, ranunculus, and hanging amaranthus to name a few) in happy summer colors.
The couple wanted an imaginative setting in front of the band with mossy mounds that looked like hills, real flowers that looked like they were growing, and large-scale silk flowers.
The Phunky Monkeys were set up in the smaller room which created a more intimate dance floor. Monica Kelly, a local artist, complemented the set up with her live light paintings projected onto the wall which created custom backdrops that changed according to the music. Guests enjoyed specialty cocktails (“Forever” Old Fashioned and “Always” Aperol Spritz) and a robust menu including Sesame Seared Tuna, BBQ Shrimp and Grits, and an Angus Beef Tenderloin Carving Station. After a night filled with dancing and latenight cheeseburger sliders and fries, Lauren and Max left the club with Kinfolk Brass Band and departed on a golf cart fit with a quote from the groom.
Custom backdrops were created live by artist Monica Kelly.
Max is an avid golfer, so a getaway golf cart was the perfect surprise! The sign is now framed in the couple’s Dallas home.
Lauren slipped into a Helsi dress at the reception.
PHOTO BY LOVE IS RAD FOR ELYSE JENNINGS WEDDINGS
BY MICHAELA BECHLER
Shop Dog PETE
If you’re looking for a new book, a craft cocktail, or a good boy to pet, The Garden District Book Shop has it all! Upon entering, you’ll meet Pete, the store’s lovable and very chill Head of Hospitality and Greeting.
The Silver Lab walks with his mom a.k.a. the shop’s coowner Carroll Gelderman Zimmer to work each day (except Saints Sundays) and likes to hang out in his bed at the front of the shop. If he isn’t there, look for him on the couch in the bar when Aunt Barkley Rafferty (mom’s coowner) isn’t looking! While he truly loves everyone, his favorite co-worker is Amy, the shop manager who feeds him chicken meatballs and fruit every morning. His co-worker Caroline and all members of The Chicory House’s kitchen staff are a part of his inner circle. In his downtime, he loves to sleep, cuddle with his dad, walk, and play fetch with his sister Billie. “He’s not very coordinated and mostly just likes to run alongside her,” Carroll shared.
While the bookstore has called The Rink home for many decades, it has undergone a chic transformation since Carroll and Barkley purchased it in February 2021. The additional space can now house even more events and programming that include everything from interactive book signings to trivia to crafts. The shop also hosts events in other spaces around town including a special evening with Tom Colicchio at Le Petit Theatre in honor of his new book Why I Cook on Saturday, November 16.
As a bookseller, Carroll actually doesn’t have much time to read on her own, but she’s excited about the release of Haruki Murakami’s The City and Its Uncertain Walls and Cher’s memoir (both out November 19). Besides working with Pete, she says that the people are one of the best parts of the job. “I feel very lucky to spend most of my time with so many wonderful people — from our amazing staff to our regulars to our beloved mail carrier Rhonda to our neighbors in The Rink and everyone in between.”
Age: ~5-6 years old
Breed: Silver Labrador Retriever
Gotcha day: January 8, 2020
Nickname: Pete-loaf, because he can appear aloof
Favorite dog: His sister Billie Jean King
Favorite food: Radishes
Impressive trick: Having one bajillion different facial expressions and ear positionings
