Gambit's Party Planning Guide 2019 by Gambit New Orleans

Party G U I D E

P L AN N I N G 2019

contents —4— FRONT AND CENTER

Tips to turn that grocery store bouquet into a stunning centerpiece

—6— BEHIND THE BAR

Three local makers and the products that will up your cocktail game

—9— SEASONINGS OF LOVE Kara Johnson’s Cook Shop seasoning line makes dinner prep a breeze

— 10 — SMALL BITES & FINGER FOODS

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Bite-sized portions are taking over New Orleans’ party menus

— 18 — THE THRILL OF THE CHILL Fire up the blender for a frosty adult beverage (or three)

— 21 — MIREPOIX EVENT CATERING The team behind Copeland’s New Orleans opens its first catering division

— 23 — NEED AN EXCUSE TO PARTY?

Probably not, but here are some creative party ideas anyway

ON THE COVER, CLOCKWISE FROM TOP: Tuna tartare with wonton strips by Mirepoix Event Catering; photo by Sam Hanna. Flower arrangement by Stephen Sonnier of Dunn & Sonnier Antiques, Florals, Gifts; photo by Katherine M. Johnson. A refreshing frose cocktail by LOLA restaurant in Covington; photo courtesy LOLA. Peanut butter and honey feuilletine bites by Ruby Shenk of Salt & Light Pastry Co.; photo by Jess Fontaine.

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FRONT AND center

How to turn a store-bought bouquet into an impressive centerpiece BY K ATHERINE M . JOHNSON

PHOTOS BY K ATHERINE M . JOHNSON

STEP the greenery

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Stephen Sonnier cuts trimmings from hedges in the storefront garden at Dunn & Sonnier Antiques, Florals, Gifts.

AN ARRANGEMENT OF FLOWERS MAKES AN ELEGANT CENTERPIECE for a dinner party, but unless you’ve got a florist in the house, it can be hard to transform a store-bought bouquet into a real showstopper. The flowers in most pre-cut bouquets are trimmed to the same length before being packaged for sale; they’re designed to look good from an aerial view. But a flower arrangement sitting in a vase has to look good from all angles, and to do that, it needs some shaping. If you’re starting with a pre-cut bouquet, say, from the grocery store, Stephen Sonnier, co-owner of Dunn and Sonnier Antiques, Florals, Gifts (3433 Magazine St., 504-524-3235; www.dunnandsonnier.com) says the first thing you should do is separate the different plants in the bouquet. Pull out your greenery first — this will form the base of your bouquet. Next, find the filler flowers (baby’s breath, solidago, wax flower, etc.) and set those aside. You should be left with the premier blooms — roses, hydrangea, lilies and so on. But your blooms need not stop at what comes in the bouquet. “Don’t be afraid to just add stuff to it,” Sonnier says. “I think most people are afraid they’re going to mess it up. You can’t mess it up.” To prove his point, Sonnier heads to the garden in front of the store and gathers a sampling of greenery with his garden knife, including laurel and other evergreen hedging, jasmine vine and draping rosemary, which will give the arrangement a beautiful fragrance. He comes across an oak sapling and grabs that as well — the long, wispy trunk will give the arrangement “that wild look,” he says. Pick out your vessel, whether it’s a vase or “grandmother’s teacup,” Sonnier says. “I always tell (clients) … to use whatever you have.” Fill it with fresh, clean water, and (if included with the bouquet) add the plant food. It will prolong the life of the flowers, and it contains an antiseptic which suppresses bacteria production. However, you should change the water in the arrangement daily, so the plant food’s effects may be short-lived. Whatever you use to display your arrangement, keep in mind its overall height, especially if its destination is the dinner table.

STEP

Give each floral element a fresh cut, preferably underwater. Fill the sink, submerge the stems and cut them at a 45-degree angle with a sharp pair of scissors or garden knife. Be sure to remove any leaves from the stems that would end up underwater (those submerged leaves will breed bacteria). Start with the greenery, which forms the “structure that you’re then going to rest the premier flowers on,” he says. Place them in the vase so that the stems crisscross each other, forming a lattice. If using something long and spindly as your base (such as jasmine vine or the sneaky oak sapling Sonnier found in his garden), wind it around itself to create a sort of nest and submerge it in the vase. Make sure the cut ends are in the water; you can let the budding ends stick out.

If using long, wispy greenery as your base, wind it around itself to create a nest and submerge it in the vase.

the fillers As you start to add flowers and decorative stems, Sonnier advises using “the trinity of design — always work in groups of three,” he says. Tuck in your solidago or curly willow stems (a favorite of Sonnier’s), or head back to the garden for more inspiration. Sonnier cut a few crepe myrtle blooms to fill out this arrangement, but other seasonal flowers also would work, such as azaleas in winter. Sonnier also used sunflowers as fillers, to add more color to the base. “Sunflowers are going to follow the sun, like they do in the field, so I like them hanging over the vase and going in all different directions,” he says. Aim for different heights for the different types of stems — this will add dynamism to the arrangement.

Add in greenery, crisscrossing the stems to create a lattice on which to rest the remaining flowers.

STEP

the premier blooms Situate the main blossoms (Sonnier used locally grown zinnias) in places of prominence in the arrangement. There doesn’t have to be just one focal bloom — if there are day lilies, hydrangea or camellias in the garden, add those in, too. Just remember the rule of three. Sonnier explains that the roses in some pre-cut bouquets may not be the sturdiest (you can tell by examining the width and the strength of the stems at the base of the bloom). If they could use extra TLC, he recommends giving the roses a fresh cut at the stem, soaking them in hot (not boiling) water from the tap for at least an hour, and giving them another fresh cut before adding them to the arrangement, just before setting it out on the table. “Because the necks are not so strong, I would cut them shorter and tuck them in tighter,” he says.

Sonnier finishes the arrangement with locally grown zinnias, but he says you can add whatever is blooming in the garden as well — hydrangea, azaleas, gardenias or camellias also would make beautiful additions.

Creole Pralines, Second Line Umbrellas and Handkerchiefs customized for your special occasion

Solidago and crepe myrtle blossoms make excellent filler flowers for this natural-looking arrangement.

SONNIER OFFERS A FEW TIPS TO PROLONG THE LIFE OF YOUR ARRANGEMENT.

504-828-6228

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Most flowers get a boost from a little sugar or citrus-flavored soda in the water. The sugar provides food and the acidic nature of the beverage helps the plant absorb the water more easily than regular water. A few drops of vodka have the same effect, Sonnier says.

If your arrangement includes tulips, “a penny in the water will make them last a little longer,” he says. “And vodka makes them stand straight up — unlike what it does to men.”

If you don’t have any plant food, but are worried about bacteria growing in the vase, add a few drops of bleach to the water to keep it clean. “This will stop bacteria, but it will not help the plants in any way,” he says.

A few drops of bleach also will reduce the strength of the fragrance of super-pungent flowers, such as lilies.

The Perfect Flowers for any Occasion Big or Small

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BE AUC OU P B OUQU E T H AC K S (OK , F I V E)

BEHIND

the bar

A trio of Louisiana home bar products — and the artists behind them BY K ANDACE POWER GR AVES

Leisuremann’s Cocktail Mixes

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ARTIST: CLIFF COUVILLON WEBSITE: www.leisuremanns.com

SOMETIMES A GUY JUST WANTS A COCKTAIL. The simple desire for a well-mixed drink without the fuss of carrying syrups, mixers and other accoutrements is what led Chalmette native Cliff Couvillon to develop Leisuremann’s powdered cocktail mixes. “Leisuremann’s was started out of necessity,” says the Brother Martin graduate, pointing as inspiration to an annual trip he takes with friends to hike Mount Le Conte in Tennessee. They always brought “copious” amounts of alcohol, he says, but didn’t pack cocktail ingredients because of the weight. “The year Leisuremann’s was invented in 2016, when we were hiking up, it was supposed to be one of the most treacherous times you can imagine,” he says. “It actually got down to minus 18 degrees. “We were sitting in the lodge, it’s freezing cold and we really wanted a cocktail. We had a bunch of Tang (powdered orange drink mix) and the caretaker at the lodge actually found a bottle of (Angostura) bitters from 1972, so we made what we called a “Mountain Fashioned” — and they were OK.” As they descended the mountain later, the group discussed how to create profiles of classic cocktails in a mix that’s easy to make and easy to tote. “All we create are dry mixes that are rooted in the classics,” Couvillon says of the Lafayette-based Leisuremann’s, which he operates with his wife, Michaella Occhipinti, who grew up in Metairie. “Everything we do is a classic cocktail. You can bring them on an airplane. You can bring them tailgating. You can make gallons of them … and just enjoy cocktails. That’s our big thing.” The mixes also can be used for mocktails, and one customer, he says, puts Leisuremann’s Bees Knees, a lemon and honey simple syrup mix, in hot tea because it’s easier than squeezing lemons and spooning honey at home. Other mixes include an Old Fashioned, Sazerac, margarita, classic daiquiri and Cosmopolitan, which make 10 cocktails per container and sell for $12.95. A special release Gold Rush, a 24-karat gold-laced lemon and honey syrup, sells for $24.95. Couvillon says Leisuremann’s will release a bloody mary mix at the end of July that will make a dozen cocktails and will cost about $15. Other mixes will be released as flavors are perfected. “There really is no limit to what we can do, but there TOP LEF T: are a few cocktails that are PHOTO COURTESY CLIFF COUVILLON hard for us to replicate,” he Leisuremann’s Cocktail Mixes — says. “I’m not going to release born in the mountains of Tennessomething in the market that see — are a clever way to make craft cocktails while on the go. I wouldn’t want to drink.” Leisuremann’s mixes BOT TOM LEF T: are sold at Home Malone PHOTO BY GRETA GERNSTER/ and Seven Three Distilling GENER ATION GRETA Company and on the compaWife-and-husband duo ny’s website. Couvillon and Michaella Occhipinti and Cliff Occhipinti also sell the mixes Couvillon of Leisuremann’s at artist markets. Cocktail Mixes.

The “Dombey” glass

Cocktail & Sons cocktail syrups

ARTIST: BEN DOMBEY | WEBSITE: www.glassblowerben.com

ARTISTS: LAUREN MYERSCOUGH & MAX MESSIER WEBSITE: www.cocktailandsons.com

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PHOTO BY JOSH BR A STED LAUREN MYERSCOUGH AND HUSBAND MAX MESSThe four year-round IER ARE PURVEYORS OF GOOD TASTE — and it fits cocktail syrups created in a bottle. The couple founded Cocktail & Sons by Cocktail & Sons. in 2015 to market their line of cocktail syrups. One of their seasonal syrups, Fassionola, even won Garden & Gun’s Made in the South Award in 2017. For retail customers, Cocktail & Sons maintains four syrups it sells in 8-ounce bottles for $14.95: spiced demerara, oleo saccharum, honeysuckle and peppercorns, and mint and lemon verbena. Limited-run seasonals include king cake syrup released around Mardi Gras, Fassionola for the spring and watermelon and Thai basil for summer. “Part of our mission was to feature the best of the South’s produce, so our seasonals try to reflect that,” says Myerscough, a New Orleans native. “All our syrups are hand-crafted and made with local ingredients,” including raw sugar from Three Brothers Farm in Youngsville, strawberries from Johndales Strawberry Farm in Ponchatoula and watermelon from the Indian Springs Farmers Co-op in Mississippi. The syrup recipes result from the couple’s combined two decades-plus in bartending and bar management, and a lot of tinkering. “It’s a bit of trial and error,” Myerscough says. “Some of these recipes are relics from our days as bartenders, and we’ve had a lot of time to refine them.” The honeysuckle-peppercorn, for example, was developed to pair with agave products, tequilas and mezcals. “You always want the liquor to be the star, but you want the syrup to be a great supporting player,” she says. “We wanted something that would complement the salinity of agave, kind of the grassy note. The honeysuckle and the peppercorn kind of play into that.” The syrups are widely available at Dorignac’s, Rouses, Martin Wine Cellar, Acquistapace’s in Covington and Mandeville, the Hong Kong Food Market, Elio’s Wine Warehouse, Gulf Coast Spirits, Pearl Wine Company, the Sunday Shop and Home Malone. The couple also makes custom syrups for bars and restaurants, as well as custom orders for events. “That’s where we have fun,” Myerscough says. “We made a clarified cucumber syrup, we made a raspberry hibiscus, we made a ginger turmeric honey that was beautiful for a wedding. It’s great because it keeps our creativity going, and we get to play with more things at the farmers market, which is always fun.” The couple also has published “Cocktail & Sons Volume #2 — A Guide to Handcrafted Cocktails,” a book of more than 50 classic cocktail recipes that is available online PHOTO BY L AUREN MYERSCOUGH only as a bonus for customers who Max Messier and Lauren Myerscough of Cocktail & Sons cocktail syrups. buy a three-pack of syrups.

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BEN DOMBEY HAS BEEN GLASSBLOWING FOR HALF HIS LIFE, and he’s only 34. Under the business name GlassblowerBen, he has produced more than 20,000 “Dombey” glasses — handmade thick-bottomed whiskey glasses, some with designs stamped on the bottom — and countless other cocktail glasses, necklace pendants, lamps, sculptures and more. It all started with a marble. “I saw [a glassblower] making a little marble when I was 17 … and I was just hooked,” says Dombey, whose studio is in the Bywater. “He kind of showed me the ropes of some smaller-scale glass work. I couldn’t get enough of it.” The Michigan native got a bachelor’s degree in fine arts at Tulane University. As a freshman student, he worked full time as a bartender on Bourbon Street to save enough money to buy a kiln and an oxygen propane torch for making small glass items. Tulane had a large furnace he could use for other projPHOTO COURTESY BEN DOMBE Y ects. He earned a Master of Fine Arts A Dombey rocks glass, handmade in Glassdegree from the Rochester Institute blowerBen’s studio in New Orleans. of Technology (RIT) in Rochester, New York, and later returned to New Orleans to work with artist James Vella, now the glass studio manager at YAYA Inc. Dombey’s fascination with rocks glasses came from a 2011 stay in Scotland, where he had accompanied a RIT professor who was teaching a workshop. “They were drinking the best scotch, the best whisky in the world out of these … little thimbles,” he says. “They were really thin, unsubstantial little glasses.” He began making prototypes of what he perceived to be the perfect whiskey glass and ended up with a thick-bottom design with a unique texture on its sides. He later developed metal stamps to imprint designs on the bottom of the glass that would be seen by the user. Designs include a fleur-de-lis, a wave pattern, a skull, an M.C. Escher-like design, the state of Louisiana, the words “Drink Me” and more. Custom designs also are available. “I’ve made about 20,000 of those PHOTO BY K ANDACE POWER GR AVES glasses now — each one inflated with Glassblower Ben Dombey at work in my lung power,” he says. “My hands are his studio. by no means a machine, but it’s incredible it’s made all this possible.” About half of Dombey’s sales come from individuals ordering from his website, he says. The rest are wholesale orders for restaurants, bars and gift shops. He also does consignment work, like a special glass he designed for Maker’s Mark bourbon. Because of the heat and energy needed to work with molten glass — each vessel requires about a pound of glass — Dombey soon will shut down his furnace for the summer, resuming production in September. But he says he has plenty of stock already made to see him through the hottest months. In his downtime he will teach an intensive workshop at the Corning Museum of Glass in Corning, New York and perhaps refine some of his designs. “I’ve always been so hungry to play with the material and work with it, and now it takes me all over the world,” he says. “It’s a magical material.”

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Seasonings OF LOVE BY K AY LEE P OCHE

IN KARA JOHNSON’S FAMILY, food is “an expression of love” that dates back to her great-great grandparents, Marie Meteye Reveal and Joseph Reveal, who owned a French Quarter restaurant called The Cook Shop in the early 1900s. The recipes that once fed workers along the Mississippi River have been passed down in Johnson’s family for generations. She recalls coming home from school every day to a four-course meal made from scratch — red beans and rice, gumbo, etouffee and king cake. (Even her family’s Easter candy was homemade.) “Coming home from school we knew that we were going to have this amazing meal waiting, and that included dessert,” Johnson says. “In my family, it was really an expression of love.” Johnson wanted to pass down that tradition to her 10-year-old son, but as a working single mother, she didn’t have hours to spend in the kitchen. So last December, she launched her own line of seasonings — named after her great-great grandparents’ restaurant — to help make meal preparation faster and entertaining easier. Johnson’s Cook Shop line features two seasonings, Cajun and Creole, both based on the vegetables Johnson grew up watching her family members chop in the kitchen. The Cajun seasoning contains the “Cajun holy

trinity” of onions, bell peppers and celery, while the Creole seasoning has a tomato powder base. Johnson likes to pair cream sauces and vegetables with the Creole seasoning and marinate meat with the Cajun. For dishes like chicken and sausage pasta, she’ll use both. To get the seasoning recipes just right, Johnson teamed up with longtime friend and chef Gason Nelson. The two mixed spices at Johnson’s kitchen table and came up with combinations that satisfied them after only a few tries. Soon, she was hosting her first product tasting, which won her the blessing of Donny Rouse, owner of Rouses Market. “He liked it right off the bat,” she says. “He’s like, ‘OK, you’re in at Rouses.’ ” The Cook Shop seasonings are available at Rouses’ stores and online. Made from spices and dehydrated vegetables, they are natural and low in sodium. “It’s the kind of thing where if you have a heavy hand, you’re not going to make your food too salty,” she says. Johnson says once people start cooking with The Cook Shop seasonings, her Creole and Cajun seasonings will establish themselves as kitchen essentials, right next to the salt and pepper. “[People] really get used to it because it adds so much flavor to what

PHOTO COURTESY K AR A JOHNSON

The Cook Shop seasonings include a Creole and a Cajun option.

you’re cooking,” she says. Johnson’s son also is a huge fan. The first time she cooked a meal for him using one of the products, it was a simple dish. She marinated a fillet of salmon in the Cajun seasoning and roasted it in the oven for about 20 minutes. “I felt kind of guilty because I felt like I hadn’t done anything,” she says. “I can get him to eat just about anything [as long as I] put the special seasonings on it.” Eventually, Johnson hopes to add more seasoning options and expand the business to start offering meal prep kits containing all the ingredients for the same traditional Southern meals with which she was raised. “I would love to bring some of the different dishes that I actually grew up eating and just have everything in that one box,” she says.

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SMALL

bites & FINGER foods

Three local catering experts weigh in on seasonal menu planning

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BY SAR AH R AVITS

WHETHER HOSTING A PARTY IN THE SWELTERING HEAT OF SUMMER or at more temperate times, good spirits and a good menu are crucial ingredients to a successful soiree. Small dishes and finger foods are on-trend right now, and it’s not just a seasonal fad. Particularly when it comes to more casual affairs, some hosts are opting out of heavier entrees, or at least making sure to offer them accompanied by lighter — yet still indulgent — fare. Our appetites might wane during the hotter part of year, but that doesn’t mean you have to skimp on substance or flavor when it comes to menu planning. Barrie Schwartz, founder of My House Social event planning (www.myhousesocial.com), curates custom menus for private events and works with a range of local chefs. She says finger foods and other culinary items that one can load onto a small plate allow guests to sample a variety of foods without becoming uncomfortably full. She also has observed that partygoers are much more adventurous these days when it comes to testing out new foods. “We want to try as much as we can,” she says. For hosts, “putting a lot of little things on the table can be more economical, depending on the service style you want,” Schwartz says. It also helps to have a variety of options to accommodate guests with food allergies, dietary restrictions and other sensitivities. Anne B. Churchill, a chef, consultant and caterer (504-236-3680; www.annebchurchill.com), agrees that serving food in petite portions is more convenient. It’s also more inviting: “It’s more social [and] you get to try more flavors and textures,” she says. Leah Berhanu, director of sales and marketing for Pigeon Catering and Events (535 S. Clark St., 504-2620412; www.pigeoncaterers.com) has worked in the hospitality industry for 14 years and says smaller, manageable dishes are a lasting trend. She says New Orleans’ generally relaxed environment is a key factor in this. “We tend to be a little less formal and like to eat while we are doing everything,” she says. “Having quick, pick-up, bite-sized dishes helps with keeping the party going.” This can include charcuterie, cheese and antipasti selections to munch on throughout the event. Think about it: It’s easier to dance with a caprese skewer in hand (as long as you don’t accidentally stab someone) and a drink in the other, than it is to try to juggle a poboy or other food coma-inducing dish. Many of the requests Churchill gets are for traditional South Louisiana food in bite-sized pieces. Boudin balls, meat pies and local seafood dishes are among the most popular requests, she says. She also makes mini versions of chicken and waffles. Another crowd-pleaser is smoked catfish dip, which she often serves with a spread of crudites and other dips, such as pimiento cheese and pates. “Anything that is toast-based is good throughout the year,” Schwartz says, adding that shrimp also works year-round. Churchill likes to adapt certain mainstays in accor-

PHOTO BY OLLIE ALE X ANDER

Barrie Schwartz of My House Social events says small bites featuring shrimp and/or toast points are appropriate year-round.

FAR LEF T: PHOTO BY JESS FONTAINE

Peanut butter and honey feuilletine bites with milk mousse by Salt & Light Pastry Co., via My House Social event planning.

LEF T: PHOTO BY C ATHERINE GUIDRY

Cheese and charcuterie plate from Pigeon Catering and Events.

dance with the season. Using lamb as an example, she says, in the spring and summer, “I would do mini shawarma sandwiches and make little pita breads from scratch or pasilla chili lamb meatballs with cucumber and yogurt.” During winter, she’d make something heartier, like a braised lamb curry that can be served in a small dish. Something like a lamb BLT could be served any time of year. While some elements can be incorporated yearround, it’s important to pay attention to what’s in season, as it not only feels and tastes right for the time of year, but it also can support farmers markets and other local food purveyors. During warmer months, Schwartz says she receives lots of requests for produce like local strawberries

and heirloom tomatoes. These months typically yield a “more veggie-forward” menu. Churchill often creates chilled soups that are gazpacho-inspired during spring and summer, which work during any warm weather (even the unseasonable kind). “It’s at the host’s discretion and comfort level,” Churchill says. “Some folks want to hammer out a menu the day they reserve the date. I like to get a general idea of what is going to be served and then see what’s beautiful at the farmer’s market the week of.” Don’t overlook dessert. In sticking with the “smaller is bigger” concept, dainty bites of ice cream or gelato, macarons and other artisanal sweets always are a welcome finale to the end of any culinary adventure.

PEANUT BUTTER

honey bites

AND WITH MILK MOUSSE RECIPE — courtesy Ruby Shenk of Salt & Light Pastry Co. COMPILED BY SAR AH R AVITS NOTE: THIS IS A THREE-PART RECIPE.

Feuilletine

Yields 1 quart of dough, enough for six half-sheet pans of thin cookies Ingredients: 4-1/2 ounces butter at room temperature 4 ounces brown sugar 1 tablespoon baking soda 6 ounces molasses 1 large egg 13 ounces flour 2 ounces milk

Milk mousse

Ingredients: 16 ounces crushed dry roasted peanuts 21 ounces peanut butter 3-1/2 ounces 10-times powdered sugar 1/4 cup molasses Salt, to taste Directions: In the bowl of a stand mixer fitted with a paddle attachment, combine the peanuts, peanut butter and powdered sugar. On medium speed, cream the ingredients together, then slowly add the molasses. Once all the ingredients are well-incorporated and creamy, add the salt as needed. To assemble the feuilletine dessert:

Note: You’ll also need honey to drizzle over the peanut butter mousse. This assembly uses three half- sheet pans of the prepared molasses feuilletine.

Place one half-sheet of feuilletine on a parchment-lined sheet pan and smear half of the prepared peanut butter mix on top, patting it down as evenly as possible with gloved hands or an off-set spatula. Lightly drizzle the pressed peanut mixture with honey, then top with another half-sheet of the molasses feuilletine. Smear the second feuilletine sheet with the remaining half of the peanut butter mix, drizzle with honey and top with the final half-sheet of the molasses feuilletine. Press gently (the feuilletine is delicate), then refrigerate to set. Cut the feuilletine with a round 3-inch cookie cutter. Store frozen; remove from the freezer at least two hours before serving. Top with mousse.

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Directions: In a small sauce pan, combine the milk, cream, sugar and vanilla, and heat until the mixture reaches 85 degrees. In a stainless-steel bowl, lightly whisk the yolks; set aside. Bloom the gelatin in a quart of ice water. Carefully temper the milk mixture into the whisked yolks. Return the tempered cream to the sauce pan, place on medium-high heat and cook until the mixture is tacky enough to stick to the back of a spoon. Remove from heat, add gelatin, then strain. Chill the gelatinized cream over an ice bath until it reaches 45 degrees or cooler. Gently fold the whipped cream into the cooled base, pour into freezer-safe bowls and freeze until set. Once frozen, unmold the mousse and store in the freezer.

Peanut butter filling

THE PERFECT SPACE

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Ingredients: 6-1/2 ounces cream 9 ounces milk 4-3/4 ounces egg yolks 3-3/4 ounces sugar 1 vanilla bean 4-1/2 gelatin sheets 14-1/2 ounces whipped cream

Directions: Cream the butter, brown sugar and baking soda in a stand mixer on medium speed. Reduce speed and add the molasses, followed by the egg and flour and then slowly add the milk. Mix until well-combined. To bake, preheat oven to 325 degrees. Thinly spread about 5 ounces of batter per half-sheet pan. The layer of batter should be just thick enough as not to be translucent. Bake for 7 to 8 minutes and let cool.

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P R O M O T I O N A L F E AT U R E

Party Essentials LOCAL VENDORS TO HELP YOU WITH ALL YOUR PARTY NEEDS

Royal Frenchmen Hotel

Make your next event a historic occasion. The National WWII Museum provides a wide variety of venues designed to accommodate meetings, luncheons, wedding receptions, holiday parties and seated dinners of various sizes. Let their signature in-house entertainment dazzle your guests and take them on a nostalgic journey through WWII-era musical classics. All of the delectable food is prepared exclusively in-house through American Sector Catering, featuring cuisine inspired by the WWII generation and local Louisiana tradition. THE NATIONAL WWII MUSEUM 945 Magazine Street, New Orleans, LA 70130 (504) 528-1944 x 288 nationalww2museum.org/rentals

A gorgeous 1,600 square-foot courtyard provides a perfect private space for holiday parties, cocktail receptions, or any event. The hotel offers 16 expertly appointed rooms that sleep up to 55 guests. They work hand-in-hand with their preferred caterers and offer a crafted bar package featuring signature holiday cocktails.

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GA MBIT ’S PA RT Y PL A NNING GUIDE

The National WWII Museum

The Columns Hotel The Columns Hotel boasts the city’s best view of the Avenue. The restaurant/lounge menu offers daily bistro and Sunday brunch, both with new à la carte and prix fixe options. Catering events range from a single room meeting to 300 person receptions that occupy the entire first floor (which includes the ever-popular Victorian Lounge). Whether it’s brunch, casually shared plates, three course meals in our bistro, or a holiday event, imagine your next occasion at The Columns Hotel (even on short notice)! The hospitable staff can cater to any size group, large or small. THE COLUMNS HOTEL 3811 St Charles Ave, New Orleans, LA 70115 (504) 899-9308 thecolumns.com/receptions-rehearsals-weddings/

ROYAL FRENCHMEN HOTEL 1614, 700 Frenchmen St, New Orleans, LA 70116 (504) 619-9660 | www.royalfrenchmenhotel.com

Joey K’s Have your next private party at Joey K’s! The upstairs double-parlor room can accommodate between 50-60 guests and includes large wraparound balcony over-looking Magazine Street. It is the perfect setting for events such as Luncheons, Rehearsal Dinners, Small Weddings, Birthday Parties, Wedding or Baby Showers, Professional Functions and more! Options include buffet-style, sit-down and family-style events. JOEY K’S 3001 Magazine St, New Orleans, LA 70115 (504) 891-0997 | joeyksrestaurant.com

Breaux Mart, the family-owned neighborhood grocer, has you covered with the perfect party platters for any occasion. Breaux Mart’s Party Platters have a variety of selections such as Breakfast Platter, Miniature Muffalettas, Cheese Platter, Finger Sandwiches and so much more! Whether you’re having a Birthday Party, Wedding Shower, or a Professional Function, Breaux Mart will strive to make sure your event is a success.

Ace Hotel New Orleans Ace Hotel New Orleans has spaces suitable for events large and small, wild and nonchalant, weird and wonderful. With over 6,500+ square feet of traditional meeting space to some additional creative nooks for gatherings, Ace Hotel’s event spaces are flexible enough to hold any type of occasion from meetings and concerts to film screenings and weddings.

BREAUX MART www.breauxmart.com

Breaux Mart Mercedes-Benz Superdome

ACE HOTEL NEW ORLEANS 600 Carondelet St, New Orleans, LA 70130 (504) 900-1180 | www.acehotel.com

The Mercedes-Benz Superdome is not just a playground for the pros, but the ideal venue for seated dinners, receptions and punt, pass and kick football activities. The field is where the action happens, and with turf parties, your guests have the chance to be a champion! From custom LED lighting to marching band appearances, fireworks and more, the Superdome offers a variety of event programming ideas to help create the most exceptional event experience. With a game day atmosphere built in, your Turf Party is sure to be worthy of a touchdown celebration. MERCEDES-BENZ SUPERDOME 1500 Sugar Bowl Dr, New Orleans, LA 70112 (504) 587-3663 | www.mbsuperdome.com

DICKIE BRENNAN & CO. CATERING (504) 521-8310 | dickiebrennancatering.com

Dickie Brennan & Co. Catering

Antoine’s Restaurant

ANTOINE’S RESTAURANT 713 St Louis St, New Orleans, LA 70130 (504) 581-4422 | antoines.com

STORYLAND REVITALIZATION 5 Victory Ave, New Orleans, LA 70124 (504) 483-9402 neworleanscitypark.com/in-the-park/storyland

New Orleans City Park

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Antoine’s offers a selection of fourteen distinctive dining rooms available for lunch, brunch, dinner or private parties. As the restaurant continues to be a favorite venue for private dining, wedding ceremonies, wedding rehearsal dinners, bachelor and bachelorette parties, family reunions, birthday events and corporate meetings, the exquisite private rooms accommodate from 14 to 300 with a seating capacity of over 700. Menus can be created form the restaurants classic menu or customized for your event. Call their private dining specialist to set up a meeting or tour.

A jewel of New Orleans City Park, Storyland plays a special part in the hearts of New Orleanians. But wait… Storyland is getting even better! Currently underway, the revitalization includes four new installations and will keep and update the well-loved pieces everyone remembers. The project will focus on STEM education, interactive-play for the whole family, and increase ADA accessibility. The project will also breathe new life into birthday parties. Storyland will reopen in fall 2019 and you can book now.

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Introducing Dickie Brennan & Co. Catering! You can now enjoy all your favorite dishes from Dickie Brennan’s Steakhouse, Tableau, Palace, Café, and Bourbon House, through their new catering division. Dickie Brennan & Co. Catering is a full-service caterer bringing four generations of culinary excellence to your table, wherever that table may be. Crabmeat Cheesecake? Bananas Foster? Duck poppers? They’re standing by with whatever your heart and taste buds desire, served at weddings, employee lunches, social occasions, or even your Sunday football watch party. Book your next event today!

WOW Café

Cigar Factory New Orleans Cigar Factory New Orleans, a small family business, has been hand rolling cigars in the city’s famous French Quarter since 1999. They create five exclusive blends of premium tobaccos from around the world and are proud to be part of a true New Orleans tradition dating back to the late 1800’s. Only in New Orleans can you stroll down 200-yearold streets, sippin’ cocktails under the majestic magnolias, pause for a song on the sidewalk, and witness the art of fine cigar making. From beignets to blues clubs…. Let the good times roll!

WOW Café, a Louisiana-born restaurant, strives to provide quality food that you and your guests crave. After winning awards for Best Wings in New Orleans for 8 years in a row, you’re guaranteed to have a tasty event. Your party can consist of a delicious array of chicken and beef dishes, the BEST wings and sauces. Not only that, they can handle the beverage service as well. Everything they do is with an attention to detail, so contact WOW Café for your next event. WOW CAFÉ DoubleTree by Hilton Hotel New Orleans 300 Canal St, New Orleans, LA 70130

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PJ’s Coffee

House of Blues New Orleans is a unique venue located in the historic French Quarter bursting with soul and a lot of rock and roll. They offer the perfect location to host your next corporate event, social gathering or private dinner. With access to the world-renowned artist, full-service event production, state-of-the-art lighting and sound, custom menus and mixology, their unique venue will exceed expectations. HOUSE OF BLUES 225 Decatur St, New Orleans, LA 70130 (504) 310-4999 | houseofblues.com

The Fillmore The Fillmore New Orleans is a spectacular space that features a state-of-the-art sound and lighting system, large bars and grand chandeliers that are sure to wow every guest. Whether you’re hosting an intimate social gathering or an elegant soirée, their team will create an unparalleled culinary, musical entertainment and décor experience that will exceed expectations. Let their talented staff handles every detail, so you don’t have to!

PJ’s Coffee is dedicated to serving New Orleans the best and most sustainable coffee. They carry a complete line of espresso-based beverages, flavored coffee, and award-winning Original Cold Brew™ iced coffee, as well as a variety of food options. Fresh baked pastries & desserts are available for your catered event as well. Whether it’s a Corporate Meeting, Luncheon or Birthday Party, they are here to meet your needs. Contact PJ’s Coffee for your next event! PJ’S COFFEE pjscoffee.com

Let Hotel Storyville help you plan your next big (or small) happening! The garden easily transforms into the perfect outdoor venue for your special occasion. Accommodating up to 300 guests, you can bring your own food, beverages, music, or they can do it all for you. Whether you have a sit-down dinner/luncheon for 25, or a crawfish boil for 300, the Gardens are something you should consider. The space includes 2 covered lounges as well as 2 restrooms and on-site parking for up to 15 cars. They can also accommodate your guests in their cozy 8 room hotel just steps from the garden. HOTEL STORYVILLE 1261 Esplanade Ave, New Orleans, LA 70116 (504) 948-4800 | hotelstoryville.net

CIGAR FACTORY NEW ORLEANS cigarfactoryneworleans.com

House of Blues

Hotel Storyville

THE FILLMORE NEW ORLEANS 6 Canal St, New Orleans, LA 70130 (504) 881-1555 | fillmorenola.com

Tipitina’s Tipitina’s is the perfect place to give your guests an unforgettable experience. To make your event special, you need creative choices and a commitment to your vision. Tipitina’s has thrived for over 40 years on creativity, and they imbue every event with the host’s vision to ensure a perfect event every time. Plan your next event today! TIPITINA’S 501 Napoleon Ave, New Orleans, LA 70115 (504) 895-8477 | specialevents@tipitinas.com

New Orleans City Park Have a ball in City Park! City Putt is a 36-hole mini golf complex with two courses, the Louisiana Course and the New Orleans Course. City Putt is 100 percent ADA accessible close to Cafe Du Monde. PLUS: City Putt is open late – till midnight - on weekends making it a great place for a date. AND City Putt in City Park offers mini golf themed birthday parties for all ages. CITY PUTT MINIATURE GOLF COURSE 33 Dreyfous Dr, New Orleans, LA 70119 (504) 483-9385 neworleanscitypark.com/in-the-park/city-putt

Brennan’s Restaurant Brennan’s iconic pink building on Royal Street serves as the perfect location for rehearsal dinners, wedding ceremonies, receptions, bridal/groomsmen luncheons, bachelor parties and farewell breakfasts. Eight glamorous dining rooms, each steeped in New Orleans architecture and ambiance, can be combined to create a spectacular wedding event for you. The fanciful design preserves the famous open-air courtyard, perfect for elegant ceremonies and receptions. Our private wine room, which can serve as a VIP or bridal suite, features an eighteen-foot table milled from a single cypress. Winner of Wedding Wire’s “Couple’s Choice” and The Knot’s “Best of Weddings” awards, Brennan’s and its team are sure to dazzle you! BRENNAN’S RESTAURANT 417 Royal Street, New Orleans, LA 70130 (504) 525-9711 | abrodie@neworleans-food.com | brennansneworleans.com

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THE

thrill OF THE CHILL Frozen cocktail recipes for summer BY LEE CUTRONE

IT’S THAT TIME OF YEAR WHEN WE DREAM OF ALL THINGS COOLING — island breezes, seaside waves, shady palms, blue pools, ceiling fans and, of course, frozen drinks. Of those options, a frozen cocktail is the easiest to conjure in a jiffy and one of the best ways to please guests when entertaining. Whether your gathering is indoors or outdoors, day or night, frozen cocktails are a great way to keep the libations flowing without having to play bartender for hours on end. The following three recipes from local bars are designed to be made ahead so you can kick back, chill out and enjoy the party.

LOLA’s frose At LOLA restaurant (517 N. New Hampshire St., Covington, 985-8924992; www.lolacovington.com) SERVINGS ADJUSTABLE

The Covington restaurant uses a daiquiri machine for its version, but Nealy Frentz, co-owner and co-chef, with her husband Keith Frentz, devised this DIY recipe, with three different serving suggestions.

Frozen Lillet Blanc Royale

Ingredients: 5 cups rose wine (The Frentzes recommend the Black Box brand) 1/4 cup fresh squeezed lemon juice 1/4 cup simple syrup 1/4 cup water

At Claret Wine & Cocktail Bar (1320 Magazine St., 504-766-9425; www.claretnola.com) YIELDS ONE SERVING

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Ingredients: 1-1/2 ounces Lillet Blanc 1/2 ounce London dry gin 1 ounce grapefruit juice 1/2 ounce orange juice 3/4 ounce rose wine 3/4 ounce simple syrup 1 dash orange flower water (optional) 1 cup mixed ice (cracked and cubed) Grapefruit quarter for garnish

Claret Wine & Cocktail Bar’s frozen Lillet Blanc Royale. The cocktail also is available in an on-the-rocks version at sister venue Bar Frances.

HOT TIP

FOR THIS

COOL DRINK

Wine-based cocktails help keep alcohol consumption in check, and chilled glasses slow the melting process and keep the drink’s texture creamy longer.

Directions: The Bar Frances team uses a daiquiri machine for this crowd pleaser at its new sister restaurant, Claret, but this libation also can be made at home with a blender. An on-therocks version of the Lillet Blanc Royale is available at Bar Frances. Mix liquid ingredients together and refrigerate for 30 minutes to chill. Then, create a mix of cubed ice and cracked ice, cracking some of the ice in a towel. Cracked ice will help incorporate the ice more readily, dilute the drink to the right level and achieve a better texture. Blend on high for 25 to 30 seconds at least, depending on the blender. Serve in a chilled glass, garnished with the grapefruit.

A refreshing frose at LOLA restaurant in Covington.

To make a batch: Mix all ingredients together in a bowl, then pour the mixture into ice cube trays. Let freeze overnight. Blend in a blender once completely solid; this will give you the slushy consistency that a daiquiri machine would. Garnish with a twist of lemon and enjoy right away, or store in the freezer until the party begins. For a made-to-order frose: Set up a frose bar with a blender, stacks of fun cups, lemon peels and cute straws and blend individual cubes as needed.

LOLA restaurant also sells Frose Sticks — frose in an easily portable drink pouch.

HOT TIP

FOR THIS

COOL DRINK

For LOLA’s Frose Sticks: Make above recipe and pour into plastic drink bags (available on Amazon). Freeze until it’s time to party. The Frentzes recommend making these a day ahead.

Frose Sticks will harden in the freezer, but will regain their slushy consistency if you knead the bags with your hands.

Fragola Colada

Glass Art Making in a Relaxing Studio

At Arnaud’s French 75 Bar (813 Bienville St., 504-523-5433; www.arnaudsrestaurant.com) SERVES 18

Classes for all ages starting at age 6 Parties for kids and adults 313 8 M AG A Z I N E S T. , S U I T E C | N E W O R L E A N S, L A ( 5 0 4 ) 3 0 9 -25 81 | S H A R D S H O P.CO M / N O L A

PHOTO BY DENNY CULBERT

Ingredients: 1 can coconut milk 1 can condensed coconut milk 1 pint strawberries, destemmed and washed 3 ounces honey 18 ounces Plantation Overproof Rum 12 ounces Cynar liqueur 4 1/2 ounces lime juice

FOR THIS

COOL DRINK

If you aren’t following a recipe or are using a recipe just as inspiration, always use more sugar and citrus than you think you should to punch up the cocktail’s flavor. Remember, the ice will dilute the flavor of the drink.

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Directions: Stir all ingredients together and blend with crushed ice until desired texture and consistency is reached.Serve garnished with mint leaves and strawberry halves in a tall glass.

HOT TIP

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A Fragola Colada frozen cocktail at Arnaud’s French 75 Bar.

My Home is Your Home! Celebrate With U s! W EDDING RECEPTIONS WEDDING

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PHOTO BY curry vinaigrette; SAM HANNA roasted duck, Mirepoix Event andouille sausage Catering offers and shrimp gumbo; Creole-Cajun cornmeal-crusted dishes and crisp, oysters; crawlight fare. fish ravioli; and lasagna bolognese with beef and pork. Mirepoix also creates deluxe charcuterie boards and cheese displays. “Copeland’s has been in business for 35 years serving scratch-prepared cooking, which a lot of restaurants have gotten away from over time, and we continue to stick with it,” Copeland says. “My great-grandmothers and grandfathers hunted what they ate. They grew from the garden, and they were very deeply ingrained in the scratch cooking process.” Although several of Mirepoix’s offerings are characterized by spices and rich sauces, the company also offers lighter fare, like caprese salad skewers and chimichurri chicken salad served with crackers. “We probably have a library of 300 recipes that are approved for Mirepoix,” Copeland says. Copeland believes his pool of experienced employees will ensure Mirepoix’s success. “A lot of people hire temp employees for these types of events, and (the temps) don’t really know the culture of the company,” he says. “They don’t have the passion and the heart for their food or the business. We’re able to use our skilled and passionate employees that are well-trained and knowledgeable in our food. So, I think that’s something that sets us apart.”

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OVER THE LAST 35 YEARS, the Al Copeland Family of Restaurants expanded throughout the New Orleans region, with such recognizable restaurants as Copeland’s of New Orleans and Cheesecake Bistro. The dining group recently opened Batch 13 Biscuits & Bowls in Baton Rouge and a Latin American eatery called Nole in the Lower Garden District. This February, the group launched its first catering business — Mirepoix Event Catering (504-620-3751; www. mirepoixcatering.com). The company prepares food for both large- and small-scale events, from office cocktail parties to anniversaries and weddings. Although his restaurant group has been successful, Al Copeland Jr., CEO and chairman of the board for Al Copeland Family of Restaurants, said he didn’t want to open an off-site catering division until the business was fully capable of supporting it. “One of the things that made the timing work for us is we had six restaurants with skilled employees at all levels — from servers, to bussers, to line cooks, to prep cooks — that we could draw in as a resource in order to execute off-site events,” Copeland says. He also hired a corporate chef who works alongside Copeland in the test kitchen. Together, they built a menu that’s well-suited to offsite catering. Highlights from the collection of corporate, social and wedding menus include crab cake beignets with remoulade dressing; Asianinspired salmon tacos topped with mango almond salsa and coconut

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NEED AN

excuse TO PARTY?

A few inspired ideas for your next soiree

BY K ATHERINE M . JOHNSON

NO, I HAVEN’T TAKEN LEAVE OF MY SENSES. Yes, I know this is New Orleans and New Orleanians never have needed to look far for an excuse to celebrate. But if you’re craving a creative concept for your next gathering (my family and I had an “emergency crawfish boil” the weekend before the anticipated opening of the Morganza Spillway, which effectively would have ended crawfish season), here are a few inventive ways to get down.

Smudge stick party

Zero-waste party PHOTO COURTESY SOUTHERN RHOADES APOTHEC ARY & MERC ANTILE

The DIY smudge stick bar from Southern Rhoades Apothecary & Mercantile can be set up in the shop’s Bywater garden, or it can come to you.

Adult skate night — The premise of this party is pretty retro, and you may want to make sure guests have some medical coverage beforehand, but an adults-only skate party takes Throwback Thursday (or Saturday) to the next level. Skate Country Westbank (1100 Terry Parkway, Gretna, 504-3922227; www.skatecountrywb.com) offers an R&B-themed adult night on Thursdays, and all-night skating (lock-in style) a few nights a week. Skater’s Paradise (1421 Gause Blvd. W., Slidell, 985-643-0839; www. skateslidell.com) also has all-night skate nights and offers lessons for would-be roller skaters. A half-birthday party — This is a great catch-all birthday throwdown for people whose birthdays are during the holidays, when it can be difficult to celebrate. Throw a half-birthday party in the summer for friends and family with birth dates that fall between November and February. Marie Kondo party — If the clothes (or shoes or handbags or accessories) clogging your closet no longer “spark joy,” throw a Marie Kondo-style party to clean out your wardrobe. Invite friends to bring their unwanted items, so everyone can swap old items for new-to-you goods. Ugly bridesmaid’s dress party — This one is for the women who know the particular pain of wearing a dress that’s less than flattering out of love and duty (and maybe a little blackmail) to a betrothed friend. Dress in your least favorite gown and make fun new memories in that unsightly dress. When compared with those of your friends, you may realize your gown wasn’t that bad after all.

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Bring the kids party — Hire a babysitter or two to entertain the littlest guests while the adults celebrate. Moms and dads can stay a little longer and enjoy themselves without constant claims of boredom from the kids.

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The reasons to throw a smudge stick party are endless: a housewarming, the loss of a loved one, a birthday party, a bridal shower, to cleanse a haunted house — anytime you feel a change in the energy or vibe around you. The tradition of using the smoke of smoldering herbs and plants to cleanse, heal, protect and celebrate dates back thousands of years and still is used by many Native American tribes. Jessica Rhoades of Southern Rhoades Apothecary & Mercantile (www.southernrhoades.com) is bringing the practice to New Orleanians by offering smudge stick workshops (either in Southern Rhoades’ Bywater garden or in your home), during which participants roll their own smudge sticks from herbs, flowers and other plants grown right in the garden. Once gathered, the herbs are secured with twine, and the smudge stick is hung to dry for a week or so until it’s ready to be burned. The apothecary also sells premade smudge sticks. “We wanted to [help people] learn a little bit more about the purpose of smudging and the history and the ceremonial significance of it,” she says. “That is one of the things that people need to be careful about, is the appropriation of the art without truly appreciating it.” Rhoades customizes the array of plants available at the workshops and explains the use and significance of each. Offerings may include baby’s breath, which signifies purity of emotion and love; lavender, which represents virtue; or mint, which signifies money and traditionally is used in exorcisms. Participants are welcome to BYOB, which may take the edge off for doubtful guests. “[The workshops] give participants the opportunity to flex their creativity and their art skills that they can then go and utilize in their own lives,” Rhoades says. “It’s nice to be able to share that entire process with others.”

There is a growing urgency to rethink and retool the way we consume disposable products, especially after the changes to New Orleans’ recycling program. But there’s much more we can do beyond checking if our plastic items have a tiny number 1 or 2 on the bottom. New Orleans City Park and its facilities are in the vanguard of local businesses working toward a waste-free campus. While waste-free is the ultimate goal, the change in mindset also is laudable, says Lindsay Kirsch, City Park’s sustainability coordinator. “We encourage the reuse of as much stuff as possible, then composting, then recycling — and then the last option would be sending it to the trash,” she says. Amanda Frentz, the park’s public relations director, says to consider the pre-consumer (Where did the item come from? How did it get here?), consumer (Did I make an effort to buy sustainably-made items?) and post-consumer (Is the item made from recycled materials?) aspects of the disposable products you buy. Kirsch says that challenge starts with the invitations. Get your guests in on the party-with-a-purpose by sending electronic invitations, or spend a little extra on plantable “tree-free” invitations made of seeds and dried wild flowers (available at www.ecopartytime.com). Ideally, serve drinks and food out of reusable containers. “Ask for help washing dishes — it’s not that bad!” says Meg Adams, director of environmental stewardship at City Park. “You can make it a mindful activity.” If you’d really rather not, use biodegradable utensils and serveware (think straws made from sugarcane or avocado pits), or make sure plastic cups and plates are recyclable or compostable. However, Adams warns that many plastic-like compostable products need to be composted at a special facility. “You can’t just throw it in your compost pile out back,” she says. For single-serve beverages, withhold plastic straws (unless they’re requested, of course). They’re often unrecyclable because of their small size. Pick drinks that come in aluminum containers rather than plastic. “Aluminum can be recycled infinitely over and over again,” Kirsch says. Keep food waste down by preparing only as much as needed. Save extra food for leftovers, send it home with guests in reusable to-go containers or donate it to a shelter. Compost the rest. Adams names two companies that will come pick up accepted compostables from your home: Schmelly’s Dirt Farm (www.schmellys.com) and The Composting Network (www.compostingnetwork.com). Post conspicuous signage on the different bins for each kind of waste — compostables, recyclables and garbage — and if you think guests need a little more guidance (as most of us do after a few libations), tape one of the compostable or recyclable cups or plates above its appropriate receptacle. Finally, follow up with guests after the shindig and let them know how much waste you collectively kept out of the landfill, so they can share in the good vibes.

A FEW LAGNIAPPE IDEAS