Gambit's CUE Magazine, June 2018

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JUNE 2018

GUIDE TO NEW ORLEANS

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CONTENTS

JUNE 2018

10 HOME

GAMBIT’S

PARTY GUIDE

6

Throwing a dinner party to transport your guests to far-off locations

FATHER’S DAY GIFT GUIDE

Gift ideas for the man of the hour

PLANNING

YOUR GUIDE TO HOSTING THE PERFECT EVENT

HELPING YOU PLAN THE PERFECT EVENT

8

2017

FASHION

Swimwear for the whole family

ISSUE DATE:

JULY 24

WAXING & FACIALS 1230 N. Broad St. • NOLA 70119 504.304.5826 SWE E T OL IV E S AL ONN O LA.COM

Choosing the right sunscreen

JULY 13

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CUE MAGAZINE

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MENT ION T HIS AD FO R

HEALTH + WELLNESS

RESERVE AD SPACE BY:

CALL OR EMAIL SANDY STEIN: 504.483.3150 SANDYS@GAMBITWEEKLY.COM

BOUTIQUE HAIR SALON

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You are never fully dressed without a good manicure.

504-777-7709 | houseofnailsllc.com

6725 Saint Claude Avenue, Suite 100 Arabi LA (by Canseco’s)

ON THE COVER: Clear-framed sunglasses with pistachio-colored corner accents by Thierry Lasry, $630 at Art & Eyes (3708 Magazine St., 504-891-4494; www. artandeyesneworleansla.com); clearframed sunglasses with purple accents and lenses by Essedue, $490 at Art & Eyes; pistachio-colored sunglasses with peach-tinted lenses by Krewe, $255 at The Optical Shoppe (800 Metairie Road, Suite Q, Metairie, 504301-1726; www.opticalshoppebr.com/ metairie); peach-colored sunglasses with sky blue corner accents by Thierry Lasry, $440 at Art & Eyes; melon-colored sunglasses by Thierry Lasry, $510 at Art & Eyes; oyster shell sunglasses with rose gold lenses by Etnia Barcelona, $325 at Art & Eyes.

Special thanks to the management and staff of Angelo Brocato (214 N. Carrollton Ave., 504-486-0078; www.angelobrocatoicecream.com) for hosting our cover shoot (and for the spumoni).

14 MONEY

Summer travel for every budget

REGULAR FEATURES:

5 Editor’s Letter 15 Resources

[ FROM THE EDITOR ]

IT’S JUNE IN THE CRESCENT CITY: The air

conditioning is on high and we’ve all been granted a temporary reprieve from traffic camera tickets in school zones. It’s summertime, and that means seeking shelter in the nearest swimming pool. We’ve got swimwear for the whole family in this issue — dive in, but don’t forget the sunscreen! Dermatologist Mary Lupo explains the pros and cons of different types of sun block.

Get out of the pool long enough to really think about the perfect gift for your dads and father figures as we commemorate their special day on June 17. There are some suggestions in our Father’s Day gift guide, but if these gifts don’t inspire you, hit the pavement along any one of the New Orleans area’s shopping corridors for ideas. Summer can be tough on retailers, so let’s show our shops and our dads some love this month. Meredith Cherney, program manager at StayLocal, cites some research in our summer travel story that shows spending $100 at an independent business returns $68 to the local economy, versus $43 when spending at a national chain. So consider keeping your dollars local

ON

CUE

and taking dad on a staycation as a Father’s Day gift, but no matter your plans or budget, Cherney and Melinda Bourgeois of Travel Central have some tips to make the most of your vacation.

Can’t get away? The gurus at Joel Catering and Special Events tell us how to bring exotic locations home, with tips for throwing a dinner party that evokes the beaches of Latin America and the Caribbean, the Old World charm of Europe and the colorful beauty of North Africa and India.

Yours in peace and love,

Publisher | JEANNE EXNICIOS FOSTER Editor | KATHERINE M. JOHNSON Production Director | DORA SISON

EDITORIAL

Senior Sales Representatives

Managing Editor | KANDACE POWER GRAVES Contributing Writers

(504) 483-3131 [ jillg@gambitweekly.com]

JILL GIEGER JEFFREY PIZZO (504) 483-3145 [jeffp@gambitweekly.com]

PRODUCTION Editorial Graphic Designer | LYN VICKNAIR Pre-Press Coordinator | JASON WHITTAKER Graphic Designers | DAVID KROLL, WINNFIELD JEANSONNE

Sales Representatives BRANDIN DUBOS (504) 483-3152 [brandind@gambitweekly.com] TAYLOR SPECTORSKY (504) 483-3143 [taylors@gambitweekly.com]

ADVERTISING

Inside Sales Representative RENETTA PERRY (504) 483-3122 [renettap@gambitweekly.com]

3923 B I E N V I L L E S T R E E T | N E W O R L E A N S, L A 70119 504 . 4 8 6 . 5 9 0 0 | cue@gambitweekly.com

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Advertising Inquiries (504) 483-3150 Advertising Director | SANDY STEIN BRONDUM (504) 483-3150 [sandys@gambitweekly.com] Sales Administrator | MICHELE SLONSKI

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EMILY BIHL, SARAH RAVITS, SUZANNE PFEFFERLE TAFUR

5

[ SHOPPING ]

Go ahead,

MAKE HIS DAY Father’s Day gift ideas to celebrate dad

Small-batch Buffalo Trace Kentucky Straight Bourbon Whiskey, bottled exclusively for Pearl Wine Co., $36.99 at Pearl

Wine Co.

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Old Fashioned cocktail kit, $67.99 at Martin Wine Cellar.

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Sunglasses, $590, and eyeglasses, $620, by Blake Kuwahara at Art & Eyes.

“Gentleman’s Box” snack set, featuring Flory’s Truckle cheddar, Dirt Lover sheep’s milk cheese and Olympia Provisions’ cacciatore salami, $85 at St. James Cheese Company.

[ SHOPPING ]

“Sac-a-Lait” walnut cutting board with juice well, $150 at NOLA Boards.

“Blue Mark” cologne with Japanese juniper and ginger essence by Jack Black, $72.95 for 3.4 ounces at Earthsavers.

PRESERVATION RESOURCE CENTERʼS

Outdoor gas grill

by Wolf, available in built-in model or freestanding version with cart (shown), $5,875 at Nordic Kitchens & Baths.

Photo by Sara Essex Bradley

TICKETS at PRCNO.org

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Food & libations provided

CUE MAGAZINE

An intimate evening with homeowners Lee Ledbetter & Doug Meffert with special guests David Curtis & Nell Tilton

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[ FASHION ]

[ FASHION ]

FOR HIM

Make a

splash

BY S U Z A N N E P F E F F E R L E TA F U R

Look chill with the season’s hottest swimsuit trends

Men’s swim trunks by Grayers in red toucan print, $78 at Massey’s Outfitters.

FOR THE KIDS

Boys’ swim shorts in blue seersucker and alligator print, $40 at Mignon.

“Neon Nights” onepiece swimsuit in sizes 12-22, $110 at Jaci Blue.

PHOTO BY JENNIFER ZDON

Star-print ruffled tankini swimsuit with bow detail on bottom, $41 at B Kids.

MIDDAY THUNDERSTORMS AND EXTENDED HOURS AT YOUR FAVORITE SNOWBALL STAND signal the arrival of summer in New Orleans, and

Reversible palm-print bikini by Maaji, $62 at Pippen Lane.

Striped swim trunks

by Penguin, $79 at Vegas.

FOR HER

local boutiques are ready to get you suited up for the water in the trends: suits with fruit prints, polka dots and bold stripes; ruffled, shoulder-baring beauties

CUE MAGAZINE

“Esther Williams” polka dot bikini, $82 at Trashy Diva Clothing Boutique.

get and lifestyle.

Whether you plan on spending your summer sipping a daiquiri and sunbathing at the beach or chasing a toddler

Velvet bikini top, $102, and bikini bottom, $82 at Basics Swim & Gym.

Lemon-print bandeau top with separate one-shoulder ruffle wrap, $162, and bikini bottom, $96 at Hemline (Metairie and French Quarter locations).

around the Cool Zoo, we’ve got you (and your toddler) covered.

Multi-colored striped onepiece swimsuit, $39 at Blink (Lakeside Shopping Center and Covington locations).

Off-the-shoulder onepiece swimsuit with ruffle, $88 at Lucy Rose (Metairie Road location).

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picks fit more than one body type, bud-

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and even velvet (yes, velvet) bikinis. These

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[ HOME ]

CAN’T GET AWAY?

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Fake a vacation with a dinner party featuring regional cuisines

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AH, SUMMER. For some, that means jet-setting to far-off locales like Fiji or Bali (or Gulf Shores, if pressed for time), but the rest of us can create a mini-getaway that’s just as enjoyable and exotic right at home.

Sarah Hall, president of Joel Catering and Special Events, and Bryan Clark, executive chef at Joel Catering’s offsite division, explain how to throw a themed dinner party that evokes the beaches of Latin America and the Caribbean, the Old World elegance of Spain and France and the spiced, fragrant air of Morocco and India.

Setting a mood

No matter which destination you choose, Hall and Clark have some general tips for

BY K AT H E R I N E setting the scene.

M. JOHNSON “Be as thorough as possible with the theme,” Hall says. “You want to make sure people get it, especially if you’re looking at themes that may be a bit more subtle, like a French theme. One way of course would be music — put together a playlist of French songs or Spanish songs that would evoke that feeling.”

Avoid using scents to create the ambience, she says, because “once you put it out there, there’s no getting it back.”

Cooking scents should be enough to set the olfactory table.

And speaking of tables, Hall cites a classic rule for table decorations dictating that they be less than 1 foot tall so guests can see over it to talk with others across the table or more than 2 feet tall with a small base that allows guests on both sides of the table to see each other.

For the host or hostess who ends up in a decorating jam before the party, Hall offers this advice.

“The No. 1 tip is lighting,” she says. “Turn off your overhead lights. You want dim … eye-level lighting, so keep a lamp on, but not all of them. You may need to switch out some light bulbs to get the right levels.” And don’t forget the candles — unscented tea lights and votives work best.

Clark shares his go-to tip.

“The best advice is to find things that work great in your kitchen space,” Clark says. If your kitchen is shoebox-sized, don’t go overboard with the number or size of dishes. Is it a seated dinner? Buffet style? Plan accordingly.

“Make yourself a list and plan (the dinner) days or weeks in advance so you can make sure that you have a menu and have a recipe for everything on it that you can follow at home,” he says. “Make sure you have the right utensils and the right equipment to make these dishes.”

Some recipes call for highly specialized cooking tools, but rather than buying a clay tandoori oven to roast your marinated chicken or lamb, Clark suggests talking to experts at a restaurant supply company or cookware store or home cooks for possible equipment substitutions. You may already have a tool in your kitchen that will get the job done.

Recipes also may specify using fresh spices and seasonings for a dish. Clark says delicate herbs and vegetables should be chopped fresh, but dried spices work just as well as their just-ground counterparts. Avoid flash-frozen veggies, which release a lot of water during cooking.

[ HOME ]

LATIN AMERICA/ CARIBBEAN DECOR Hall suggests a tropical fruit arrangement in a low bowl with a few tropical flowers tucked around to represent Latin American and Caribbean agricultural bounties. For a beachy Caribbean vibe, place “non-cheesy” seashells around the room. She also recommends lightweight or sheer fabrics for table linens and decorative touches.

FOOD When cooking Latin American or Caribbean food, Clark’s general advice is to be careful with the seasonings. These regional cooking styles employ lots of cumin, coriander, fresh cilantro and mint, which may be unfamiliar territory for a home cook. Season to taste — you can always add more of something after the dish is complete, but one heavy hand can ruin the whole dish.

For an appetizer, try a scallop, fish or shrimp ceviche made with fresh peppers, onions and citrus juices. Clark decries the use of bottled lemon or lime juice, as it’s often full of additives such as sugar, or made from concentrate. Another starter option is spicy beef empanadas, baked or fried on the stove. For an entree, try chicken escabeche over white or jasmine rice, and for dessert, serve a salted caramel flan.

Red snapper ceviche

Though technically a product of South America tracing its roots to Spain, a scallop or fish ceviche is a quintessential Latin American and Caribbean starter.

PHOTO BY ANNIE HALL

FRANCE/SPAIN DECOR “I would get out my best china and … silverware or julep cups,” Hall says. “Use things that are very elegant-looking, but in casual ways.” Use china serving platters (or vintage shop knockoffs) for plating hand foods such as Spanish tapas or French cheeses with jams, nuts and crackers.

Silver-plated or pewter mint julep cups can hold bunches of irises or carnations.

FOOD Clark urges cooks to handle proteins with care.

French cuisine especially features many delicate flavors, which are easily overpowered by even a hint of overcooking. Most European cuisines, he says, don’t lend themselves to improvisation.

“Most of the classic recipes are very … precise, so stay on track and follow (the steps) in depth,” he says.

Garlic shrimp tapas cooked in butter and seasoned with dried chilies are an appetizer that evokes the coastal regions of the Iberian Peninsula, while foie gras torchons served with sweet Sauternes wine jelly are a traditional Gascon delicacy. The torchon takes several days to prepare and requires special equipment, but Clark says the the flavor and texture is worth the labor. For a main course, he likes filet of beef au poivre served with Lyonnaise potatoes with caramelized onions and fresh herbs. Round out the meal with crepes with a variety of toppings and fillings.

Fois gras torchon

A traditional French appetizer is a foie gras torchon served with a gelee made from Sauternes dessert wine. Preparation is time-consuming, but Clark says the flavor payoff is worth it.

INDIA/MOROCCO DECOR “Morocco and India have really distinct visual cues that would be really gorgeous,” Hall says, such as the oblong, perforated metal lanterns of Morocco or the traditional block-printed fabrics of India.

These themes cry for color in keeping with the bright, kinetic landscapes of the bazaars of North Africa and the far east. Earthenware vessels and rough-hewn utensils also evoke these exotic locales — dust off that glazed clay tagine and set out teak-handled serving utensils.

FOOD Clark says Indian and North African cuisines are similar to Latin American and Caribbean dishes, in that you should use the freshest ingredients available and have a light touch with spices and seasonings. Many of these dishes use complex floral seasonings such as cardamom and saffron, which can be overpowering if used excessively.

Lamb and garlic samosas with a green lentil puree dipping sauce excite the palate as an appetizer. Chicken coconut curry or Malabar mussels steamed in Marsala wine and bathed in a broth of coconut milk, tomatoes, ginger and garlic make excellent entrees. Kheer rice pudding made with basmati rice and coconut milk and garnished with spiced almonds, pistachios and golden raisins puts the finishing touch on the meal. Clark substitutes rosewater for half the coconut milk in the recipe to enhance the dessert’s aroma and flavor.

Cocktail hour

Mahia is a Moroccan spirit distilled from figs and tinged with a touch of anise flavor. Use it in place of other white liquors in cocktails such as a mojito or a vodka sour.

PHOTO BY ANNIE HALL

Mussels

For dessert

Tapas

Lanterns

“Flan is ubiquitous on Latin American menus,” Clark says.

“It’s light, but it’s a filling dessert that satisfies your sweet tooth.” Clark flavors his with salted caramel.

Hall recommends using your fanciest tableware in casual ways to evoke Old World charm. For example, use silver-plated mint julep cups as vases for small flower arrangements.

Tapas made with the freshest seafood “give you the feel of being in Spain, somewhere close to the water,” Clark says.

He likes garlic shrimp seasoned with dried chilies.

Malabar mussels steamed in Marsala wine are a favorite of Clark. Nearly 8,000 tons of mussels are harvested on Southwest India’s Malabar Coast annually.

Fill metallic Moroccan-style lanterns with votive candles and place them around the room for instant Tangier vibes.

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Decor

In an homage to the agricultural traditions of Latin America and the Caribbean, set out bowls of native fruit (such as mango) and flowers (such as plumeria) for table arrangements.

CUE MAGAZINE

For the table

11

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CUE MAGAZINE

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HERE COMES THE

sun

[ H E A LT H + W E L L N E S S ]

How to protect skin while soaking up some rays

BY S A R A H R AV I T S

Edible sunscreen?

Sundots are edible gummy supplements that just hit the market at select CVS stores and other locations after its founders, entrepreneur Chris Tolles and Dr. Emilia Javorsky (who also holds a master’s degree in public health), completed a successful crowd-funding campaign in the spring. The supplement works internally to fortify cells against the free radical damage caused by ultraviolet light. The vegan, candy-like product contains minimal additives, and its founders hope customers will consume Sundots daily as part of their skin care regimen. “[Sundots] are not an alternative to sunscreen,” Tolles says. They should be used in conjunction with other sunscreen products to enhance protection from harmful UV rays.

New Orleans dermatologist Dr. Mary Lupo hasn’t tried Sundots, but she is familiar with the active ingredient, polypodium leucotomos extract, which comes from a fern found in Central and South America.

Studies in humans and mice over the years have shown that it acts as an antioxidant to protect skin from ultraviolet radiation.

Lupo says when she goes hiking, she takes a similar oral supplement called Heliocare Ultra, which also contains polypodium leucotomos extract. She also warns that these supplements work in addition to topical sunscreens, not as replacements.

With the invention of Sundots, Tolles says, “Our goal is to create new, healthier habits.”

For more information, visit www.sundots.com.

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ier-looking predecessors. Plus, she says, “A lot of sunscreen companies and the more high-end sunscreens are now adding antioxidants and other agents that neutralize other forms of light that can be problematic to the skin, specifically infrared light.”

When shopping for the right sunscreen, Lupo recommends looking at the SPF (sun protection factor) number, which indicates how long a sunscreen can protect the skin from ultraviolet B rays. SPF doesn’t account for UVA ray protection.

“I recommend a minimum SPF of 40,” she says. “If you’re serious about sun protection, a 15 isn’t good enough.”

She also is one of many experts who recommends using sunscreen daily — not just for trips to the beach.

Some of the highest-quality sun protection products, she says, are made by Avene and Colorescience, both of which are available in cream and powder formats at retail stores, and Revision Skincare, a brand dispensed by physicians.

“Revision is a fabulous line,” she says. “They have been battling issues with counterfeit products on the internet, so you have to be careful and make sure you go through an authorized Revision dealer. I don’t know a good dermatologist who doesn’t carry it.”

Another sun care expert, Chris Tolles, co-founder of a new supplement company called Sundots, reminds people that radiation from the sun can penetrate through many clothing fabrics “much more easily than we realize.” Even a opaque beach cover-up can allow ultraviolet light through, he says.

In addition to wearing sunscreen, he recommends wearing UPF (ultraviolet protection factor)-rated clothing. When shopping for these fabrics, take note of the number. A UPF rating of 25, for example, means that only 1/25 — or 4 percent — of UV radiation can penetrate the fabric and reach the skin.

CUE MAGAZINE

AS WE BRACE OURSELVES FOR A STEAMY SOUTHERN SUMMER, we should take steps to protect our skin from the sun. You’ve heard this simple but potentially life-saving advice before: Wear sunscreen.

Two types of ultraviolet (UV) light can harm your skin — UVA and UVB. A broad-spectrum sunscreen protects you from both. According to the Mayo Clinic’s website (www.mayoclinic.org), UVA rays cause premature skin aging; symptoms include wrinkles and age spots. UVB rays, meanwhile, cause unprotected skin to tan and eventually burn. Overexposure to either type of ultraviolet light can cause skin cancer. Sunscreen and proper clothing can save the day — and your skin.

There are two types of sunscreens, explains New Orleans-based dermatologist Dr. Mary Lupo of the Lupo Center for Aesthetic and General Dermatology.

“Physical sunscreens are also known as inorganic sunscreens,” she says. These include products that contain zinc oxide and/or titanium dioxide. Chemical sunscreens, also known as organic sunscreens, contain carbon-based compounds, such as oxybenzone, octinoxate, octisalate and avobenzone.

Each has pros and cons, but Lupo prefers physical sunscreens for the most effective coverage and protection.

“I still think physical sunscreens are the best,” she says. “A physical sunscreen is a true physical block of most of the UV rays,” whereas the chemical sunscreens can degrade and become less effective after sun exposure.

Some people prefer chemical sunscreens because they absorb into the skin more easily and are generally thinner, but Lupo notes that physical sunscreens have been improved in terms of texture, making them easier to blend on the skin and less noticeable than their chalk-

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[ MONEY ]

HERE, NEAR OR FAR AWAY

A guide to budgeting for summer getaways B Y E M I LY B I H L

SCHOOLS ARE CLOSED FOR SUMMER. THREE-DAY WEEKENDS ARE POPPING UP ON WORK CALENDARS. With

summer officially in the air, travel plans are at the top of people’s minds. Whether the plan is an old-fashioned American road trip, crisscrossing Europe or just trying out a new corner of the city for a “staycation,” it can be tricky to know where to start and how much to budget. Get a jump on planning with this cheat sheet.

International: $3,000-$4,000 per person Where: “Europe is popular in 2018, so plan ahead,” cautions Melinda Bourgeois, travel specialist and owner of Travel Central. She notes that Italy is a hot ticket this year: Venice, Rome and Florence are top requests.

London trails close behind.

Getting there: For the first time in more than 20 years, direct flights from New Orleans to Europe can help get your international expedition started off right (sans layover). British Airways now offers direct flights to London, and Condor Airlines flies direct from MSY to Frankfurt, Germany. Also, the base fare for a round trip ticket on Condor includes complimentary checked baggage, beverages, meals and in-flight entertainment.

Where to stay: Travelers with an easygoing streak (and a little flexibility) can take advantage of a bevy of new tech tools that make it easy to get a deal. Apps like HotelTonight allow users to book rooms for a discount, even at sophisticated boutique hotels, up to (but no more than) seven days before their stay. For those who enjoy spontaneity, it’s a great way to land a stay that normally would be out of reach.

How to stay on budget: Not so fond of winging it? Planning ahead can be a money-saver, too. “Plan your sightseeing, excursions and experiences (in advance), first to ensure availability, and secondly to avoid sticker shock,” Bourgeois says. Not only does this help lock in a budget, but it can be a major time-saver as well. “Who wants to stand in line to get Vatican tickets — which can (take) two hours — while on vacation?”

Bourgeois asks. Fair point.

Domestic:

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$500-$1,000 per person

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Where: According to Bourgeois, New York City, Las Vegas and Orlando, Florida are among the sought-after domestic destinations du jour. Cruises from New Orleans also remain popular.

Getting there: For summer especially, a well-monitored email inbox is key. Airlines run frequent flash sales and promotions to specific destinations, so a quick click can result in deep discounts — perfect for taking advantage of those vacation days. Inbox too chaotic? Apps like Hopper allow users to save various travel itineraries and get an alert (in the form of an adorable bunny) when prices dip below average, or advice if a better discount is coming soon — a handy tool for putting sales in perspective.

Where to stay: The days of cookie-cutter hotel stays are over. Seek out a unique experience in the form of off-the-wall boutique hotels or petite bed-and-breakfasts.

Many lodging options (both mainstream and boutique) offer reduced rates in the

summer when business slows. For instance, The Standard Hotel, with locations in Miami, New York and Los Angeles, just debuted its “Influencer Rate”— up to a cool 30 percent off — for summer bookings through Sept. 3.

How to stay on budget: “Travel is supply and demand-based, so if everyone wants to travel [one particular] week, it will be more expensive,” Bourgeois says. The conventional three-day weekend trip, then, might actually be more trouble than it’s worth.

“Often, people will go [on vacation] over a holiday because of the extra vacation day from work — but what they save on vacation time, they’ll spend on the cost of the trip,” she cautions. Picking alternate days for travel can save money and stress (fewer cars on the road, anyone?), and vacationing in the off-season is even better: “If you don’t have to travel in the summer, April and October are less crowded and can be less expensive,” Bourgeois offers. For those who aren’t bound by school schedules, fall travel is definitely appealing.

Staycation: Build your own budget Where: Right here at home, but seen through fresh eyes.

Getting there: When was the last time you rode the streetcar? Take a trip down memory lane (aka St. Charles Avenue) for a competitively priced $3 (for an all-day RTA pass) and recall why you loved this city in the first place. Another way to see the city anew?

Take it all in on two wheels. “Take a ride with A Bicycle Named Desire,” suggests Meredith Cherney, program manager at StayLocal, an organization that raises the visibility of local small businesses.

Where to stay: “If you’re looking to relax, booking a night at a local hotel — away from all the laundry and cooking responsibilities — is the way to go,” Cherney says. “Support locally owned spots like Hotel Storyville, Chimes Bed and Breakfast or Okra Inn.” Do you prefer a chain? The Ace Hotel New Orleans is offering a discount in honor of the city’s 300th birthday — code “Tricentennial” will get you 10 to 15 percent off (depending on the date) for the duration of the year.

How to stay on budget: Staying in town is an innately more affordable vacation option, so think less about budget and more about where each dollar is going. “Dollars spent in locally owned businesses have three times the impact on your community as dollars spent at national chains,” Cherney says.

“Based on Civic Economics’ Andersonville Study of Retail Economics, when you spend $100 at an independent business, $68 returns to the local economy versus $43 when spent with a national chain. New Orleans is unlike any other city in the world, and spending your dollars here helps keep it that way.”

[ MONEY ]

TRAVEL AGENTS:

Extra insight for any trip The popularity of travel-related tech tools is a large part of why many don’t think they need a travel agency anymore, but travel agents have some tools of their own. Here’s what travelers stand to gain by going through an agency.

RESOURCES A listing of the retailers and professionals featured in this issue of CUE Magazine.

Go ahead, make his day PAG E 6

Art & Eyes

3708 Magazine St., (504) 891-4494; www.artandeyesneworleansla.com

Earthsavers

Lakeside Shopping Center Annex, 3301 Veterans Memorial Blvd., Metairie, (504) 835-0225; Premier Centre, 3414 Highway 190, Mandeville, (985) 674-1133; 5501 Magazine St., (504) 899-8555; www.earthsaversonline.com

Martin Wine Cellar

714 Elmeer Ave., Metairie, (504) 896-7300; Village Shopping Center, 2895 Highway 190, Mandeville, (985) 951-8081; 3827 Baronne St., (504) 899-7411; www.martinwinecellar.com

NOLA Boards

519 Wilkinson St., Suite 105, (504) 435-1485; www.nolaboards.com

• Exclusive pricing. “We do this all day long,” the Travel Center’s Melinda Bourgeois explains.

“We have the contacts, suppliers and information to get the best deals.”

Even in the age of pricecompare tools, many agencies still have access to pricing options that unaided travelers don’t.

• Advanced tools.

Squinting at shadowy photos of hotel rooms on Yelp isn’t fun. Speak to someone who has been there and gain more insight than those reviews could ever provide.

• Off-menu options.

When vacationing in a far-flung locale, there’s a lot that’s under the radar.

Travel agents spend time getting to know your preferences and tastes so they can suggest excursions, trip additions and must-see sights that might not occur to the average planner.

• Peace of mind. Layovers,

Massey’s Outfitters

509 N. Carrollton Ave., (504) 6480292; 816 N. Highway 190, Covington, (985) 809-7544; 3131 Veterans Memorial Blvd., Metairie, (504) 8851144; www.masseysoutfitters.com

Mignon

Rink Shopping Center, 2727 Prytania St., (504) 891-2374; www.mignonnola.com

Pippen Lane

2930 Magazine St., (504) 269-0106; www.pippenlane.com

Trashy Diva Clothing Boutique

537 Royal St., (504) 522-4233; 2048 Magazine St., (504) 2998777; www.trashydiva.com

Vegas

1818 Veterans Memorial Blvd., Metairie, (504) 888-2300; www.nordickitchens.com

1924 Magazine St., (504) 410-9992; www.facebook.com/vegasneworleans

Pearl Wine Co.

Can’t get away?

3700 Orleans Ave., Suite 1C, (504) 483-6314; www.pearlwineco.com

St. James Cheese Company

641 Tchoupitoulas St., (504) 3041485; 5004 Prytania St., (504) 8994737; www.stjamescheese.com

Make a splash PAG E 8

B Kids

5422 Magazine St., (504) 2184210; www.bkidsboutique.com

Basics Swim & Gym

PAG E 10

Joel Catering and Special Events

1911 Magazine St., (504) 827-2400; www.joels.com

Here comes the sun PAG E 13

Lupo Center for Aesthetic and General Dermatology

155 Robert E. Lee Blvd., Suite 302, (504) 777-3047; www.drmarylupo.com

Sundots

5420 Magazine St., (504) 891-1000; www.basicsswimandgym.com

www.sundots.com

Blink

Here, near or far

Lakeside Shopping Center, 3301 Veterans Memorial Blvd., Metairie, (504) 834-2820; 70360 Highway 21, Covington, (985) 893-0003; www.shopblinkboutique.com

Hemline

605 Metairie Road, Suite B, Metairie, (504) 309-8778; 609 Chartres St., (504) 592-0242; www.shophemline.com

PAG E 14

StayLocal

1307 Oretha Castle Haley Blvd., Suite 309, (504) 252-1259; www. staylocal.org

Travel Central

3221 N. Causeway Blvd., Metairie, (504) 834-7000; www.travelcentralvacations.com

• J U N E 2 01 8

time zone changes, delayed flights — logistics can be a nightmare. Travel agents often have many years of experience and undergo continuous training. If the point of a vacation is to relax, an agent’s experience can go a long way toward making a trip a success.

Nordic Kitchens & Baths

Lucy Rose

600 Metairie Road, Suite A, Metairie, (504) 218-7368; www. shoplucyrose.com

CUE MAGAZINE

Travel Central recently went high-tech with CruiseTrack, technology that “constantly monitors all booked cruises for new pricing and/or amenities,” Bourgeois says. “On cruises, you’d be amazed to find that balcony cabins might only be $125 for seven nights, or $17 per day. Don’t just go for the cheapest. Sitting on your cruise balcony with room-service coffee is always nicer than getting dressed and going to the dining room.”

• Firsthand advice.

Jaci Blue

2111 Magazine St., (504) 603-2929; www.jaciblue.com

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