April-May 2017 Issue of Inside New Orleans

450

$

RHYTHM AND BREWS •

MARGARET HAUGHERY •

HOME AND • HOME AND GARDEN

APRIL-MAY 2017 VOL. 4, NO. 2

April May 2017

Vol. 4, No. 2

Publisher Lori Murphy –––––––––––––––––––––––––––––––––––––––––––– Editor-in-Chief Anne Honeywell

Senior Editor Jan Murphy

Managing Editor Leah Draffen

Editorial Intern Meredith Gelpi

Contributors are featured on page 16.

––––––––––––––––––––––––––––––––––––––––––––

Art Director Brad Growden

Graphic Designer Jennifer Starkey

Production Intern Madison Hutson

––––––––––––––––––––––––––––––––––––––––––––

Business Manager Jane Quillin

Senior Account Executives Poki Hampton

Candice Laizer Barbara Roscoe

Account Executives Barbara Bossier

Jonée Daigle-Ferrand Amy Taylor

Advertising Coordinator Margaret Rivera

Sales Intern Faith Saucier –––––––––––––––––––––––––––––––––––––––––––– For advertising information phone (504) 934-9684 fax (504) 934-7721 email sales@insidepub.com –––––––––––––––––––––––––––––––––––––––––––– Please send items for Inside Scoop to scoop@insidepub.com.

Photos for Inside Peek, with captions, should be sent to peek@insidepub.com. Submit items for editorial consideration to editor@insidepub.com.

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Contact Inside New Orleans P.O. Box 6048

Metairie, LA 70009 phone (504) 934-9684 fax (504) 934-7721 website www.insideneworleans.net

Subscriptions 1 Year $18 2 Years $30 email subscriptions@insidepub.com ––––––––––––––––––––––––––––––––––––––––––––

On the cover

Artist Terrance Osborne

Evacuation Plan

–––––––––––––––––––––––––––––––––––––––––––– INSIDE NEW ORLEANS is published bi-monthly (February, April, June, August, October, December) by M and L Publishing, LLC, PO Box 6048, Metairie, LA 70009 as a means of communication and information for greater New Orleans, Louisiana. Bulk Postage paid - New Orleans, LA. Copy­right ©2017 by M & L Publishing, LLC. No part of this magazine may be reproduced without written consent of publisher. Publisher is not responsible for unsolicited manuscripts and artwork. Inside New Orleans Magazine is created using the Adobe Creative Suite on Apple Macintosh computers.

contents table of

page 56 page 77

Features 18 Life on Wood Cover Artist Terrance Osborne 32 Rhythm and Brews

Brian “Bruiser” Broussard 39 Lining Up: New Orleans Jazz & Heritage Festival 40 Margaret Haughery

The Bread Woman of New Orleans 56 A Mexican-Inspired Outdoor Retreat page 32

90 Life Has Been a Dream

Crew-Cuts Crooner John Perkins 106 WYES 60 Years and Still Groovin’

Home and Garden

60 In Your Own Backyard 64

IN the Bookcase Garden Legacy, by Mary Louise Mossy Christovich and Roulhac Bunkley Toledano; foreword by S. Frederick Starr

66 Home and Garden Resources

Senior Living 82 Introduction

84 IN the Bookcase AARP Meditations for Caregivers

by Barry J. Jacobs, Psy.D. and Julia L. Mayer, Psy.D. page 40 8

Inside New Orleans

86 Understanding Hospice Care 88 Senior Living Resources

page 100

contents table of

Departments

page 70

12 Publisher’s Note 14 Editor’s Note 15 Reader Resources 16 Contributors 24 INside Scoop 31 INside Story April Fool’s Day 48 At the Table The Best (offbeat) Seafood Dishes 55 Wine Cellar Why Vintages Matter 70 Flourishes

Extraordinary gifts and home accents 77 INside Look Spring Chic 00 IN Great Taste 1 Fresh Herbs Brighten Spring Desserts 102 INside Dining 10

Inside New Orleans

108 IN Love and Marriage 109 INside Peek Featuring: AMICI Dinner WYES Victorian Garden Party Cookies & Cocktails & all that Jazz!

The Gibbs Family Center for Innovation

+ Design Got Gumbo Cook-Off 114 Last Bite

SWEGS Kitchen

I want to be an Antiques Roadshow roadie!

by Lori Murphy There is a lot to be learned from what lingers in our attics, and thanks to Tivo I am ready for cocktail conversation about everything from Navajo rugs and English silver to baseball greats who rarely signed an autograph. The look on the faces of unsuspecting inheritors is often, as they say… priceless. Some of my favorite stories begin with, “My aunt left this to me, but I never liked it. She thought it was valuable.” One lesson we see time and again on the public television sensation is that value is often in the eye of the beholder. It can also catapult unlikely things to the center of attention.

This city is filled with treasures that will attract the attention of the experts from all over the country when they convene here to shoot episodes for the upcoming image courtesy: LIBRARY OF CONGRESS

Antiques Roadshow season. If you haven’t already submitted your application to be among the lucky ticket holders, you only have a few more days! Applications will be taken until April 10 to be included in the pool from which the lucky winners will be chosen. They normally receive up to 30,000 applications to attend the filming,

but that is not surprising when you consider the 14-time-Emmy-nominated show A copy of Norman’s chart of the lower Mississippi River was appraised for $4,500-$5,000 on Antiques Roadshow in 2001.

Original appraiser Christopher W. Lane revised its value in 2016 to an eye-popping $150,000-$200,000!

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Inside New Orleans

has 8.5 million viewers every week! It is the most-watched ongoing series in the PBS line up, and WYES is happy to be hosting them this year.

It is a big year for our public television station. WYES is celebrating 60 years of broadcasting, and this spring moves into its beautifully renovated studio complex near City Park. The new campus expands the station’s capacity in many areas and will be an incredible asset to the city. Congratulations to the staff at WYES. It would not have been possible without the loyal support of their generous family of donors and viewers.

Editor’s Note

by Anne Honeywell I didn’t growing up living in Orleans Parish; however, my parents lived on Octavia Street at the start of their marriage. My father was a Texan who came here while working for Humble Oil, met a New Orleans girl

few years here in New Orleans, he grew to love all that is wonderful about this great city and adjust to life in the Big Easy. But some adjustments were not so easy for the Texas transplant, and so my parents looked into moving into the ‘country’—all the way out to 70123—and built their first house, and that was that.

Dad did embrace all the things he loved about New Orleans, including its deep-rooted history, and began working and volunteering in various organizations around the area. In 1989, he and a small group of avid historians founded the Monumental Task Committee.

Its mission? To restore, repair and forever maintain all of the monuments located in New Orleans. This began as, and still is, a predominantly volunteer, non-political organization, and for the past 28 years, the MTC has taken care of all New Orleans monuments.

Working to maintain over 100 monuments around the city, the MTC encourages the installation of new monuments to forgotten heroes or historic events. And the addition of interpretive plaques, if there is a need to put the monument in a more current context.

In this issue, writer Ann Gilbert educates us about the story of one such monument. I hope you enjoy learning more about Margaret Haughery, the Bread Woman of New Orleans.

Margaret’s story is a fascinating one—and one that should be known and not forgotten, just like the monument in her honor. The MTC lovingly restored Margaret’s statue in 2015. I hope you will take the time to read about Margaret Haughery and all the other stories that this issue has to offer.

I personally want to thank the MTC for all they have done and continue to do for the historical landscape of our city. Our beautiful history needs to be preserved and not forgotten.

P.S. To learn more about the Monumental Task Committee, visit monumentaltask.org.

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Inside New Orleans

photo: CANDRA GEORGE mycreativereality.com

and well, you know how that always ends up. In his first

Reader Resources Contact Us: Telephone: (504) 934-9684 Fax: (504) 934-7721 Website: insideneworleans.net

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Please contact the editor at editor@insidepub.com.

April-May 2017

15

Our contributors give Inside New Orleans its voice, its personality and its feel. Here we are proud to highlight a few of them so that you can put a face with a name and get to know them.

Other Voices: Gretchen Armbruster, Leah Draffen, Darren Fazio, Candra George, Angela Harwood, Yvette Jemison, Thomas B. Growden, Bill Kearney and Terri Schlichenmeyer.

Tom Fitzmorris Tom Fitzmorris grew up in Treme, ate red beans every Monday from his CreoleFrench mother until he left home. Not long after that, he began writing a weekly restaurant review column that has continued 42 years.

In 1975, he began a daily radio feature, which grew into his current three-hour daily talk show on 1350, 3WL. He is the author of several cookbooks, more than a dozen restaurant guidebooks, a daily online newsletter (nomenu.com), and joins us At the Table on page 48.

photo: CANDRA GEORGE mycreativereality.com

Contributors

Ann Gilbert

Michael Harold

Kim Bergeron is a creative professional and arts advocate whose work has garnered regional and national accolades. She is the owner of Kim Bergeron Productions, a boutique advertising, marketing and public relations agency, and of Artists & Causes, working to bring together artists of all genres and nonprofit organizations for successful fundraising efforts. Her blog, RightBrainDiaries.com, is the recipient of the NOLA Public Relations Society of America’s 2015 and 2016 Award of Excellence. In this issue, she writes about Slidell crooner John Perkins (page 90).

Ann and her husband, Gene, enjoy the symphony and music festivals, especially Cajun, Zydeco and bluegrass. They escape to the North Carolina mountains whenever possible. They have three children and five grandchildren and have lived on the northshore for 27 years.

Ann was a walking tour guide in the French Quarter before Katrina. She worked in public relations and as an arts and entertainment editor before retiring and concentrating on feature writing. Her dream is to write a book on the cultural life of St. Tammany Parish. In this issue, she tells Margaret Haughery’s story (page 40).

Michael Harold grew up in New Orleans and graduated from St. Martin’s Episcopal School, The University of the South and LSU Law School. Fluent in Spanish and French, he is also a classical pianist. Michael practiced law for more than 23 years and is now a legal recruiter. He is a contributing writer for Local Palate magazine in Charleston, South Carolina. In his spare time, he coordinates the renovation of a 19th century home in New Orleans. In this issue, Michael tells his INside Story about April Fool’s Day on page 31.

photo: CANDRA GEORGE mycreativereality.com

Kim Bergeron

16

Inside New Orleans

by Leah Draffen

Life on Wood “ART WAS ALWAYS THERE. Growing up, I watched my mom and oldest brother draw as their hobby, and I can remember thinking that being an artist full time would be such a good idea,” says Terrance Osborne.

And it was a good idea. As a child, Terrance moved with his family around the city. From school to school, he managed to find whoever was talented in art and learn more from them. “I was always known as ‘the boy who could draw’ at every school I went to.

When I tested into the Talented Arts Visual program, I began learning from

photo: CANDRA GEORGE mycreativereality.com

From Nothing.

18

Inside New Orleans

practicing artists and eventually began studying at NOCCA. That is when a friend took me to meet Richard Thomas.

“Richard Thomas was the first black man with a gallery that I had met. I saw myself immediately. He pulled out this thick book to show me articles after articles written about him and his achievements. I remembered seeing some of the articles in the past and realized ‘that was him.’ It was a pivotal point for me.

I wanted that. I wanted the recognition that he had. It made me see that it was possible.”

Terrance worked under Richard for years learning to >>

photo courtesy: TERRANCE OSBORNE GALLERY

Cover Artist Terrance Osborne

20

Inside New Orleans

his family to Georgia. It was there that he began doing only his art. Although he was away from New Orleans, his subject remained the same—his city. “I can’t imagine painting anything else,” he grins. “I don’t think I could.

I love the people here. I love my city.” Another painting done outside of the city limits is Post Mardi Gras Magnolia, which he painted while in Portland, Oregon.

From shotgun houses to hurricane solutions to festive New Orleans scenes, Terrance’s content glows with color and livelihood. The electric shades of acrylic color jump off the wood, drawing in the viewer to each and every detail. He often told his students that the signs of a confident artist are heavy brush strokes and bold color. “I used to think that I would miss teaching when I stopped, but now I teach on a larger scale. More people see my art than ever before. I get artists who come to me and tell me my process. That feels great to know that they’re using my art to express their own.”

photos: CANDRA GEORGE mycreativereality.com

paint. “He basically put the paint brush in my hand.

He taught school during the day and then would go to his studio at night to teach more. I was always amazed at how he could do it all,” says Terrance.

Following graduation in fine arts from Xavier University, Terrance also began teaching as a Talented Arts Visual teacher. Five years passed during which he taught during the day and painted on the side.

“I taught my students how Richard taught me. I would take my own commissions to school to work on, tell them pricing and cost, and so on. I did that to eliminate the misconception that you can’t be successful as an artist.

“Painting full time was always a dream and goal of mine, but I was afraid of letting go of that set income,” says Terrance. “Well, Katrina took care of that for me.

My job was ended just like the rest of the teachers. My wife encouraged me to do what I always wanted to do and that was just do my art.” The storm took him and

He mixes his colors until they are “vibrating” off the palette. “I have a fascination with light and shadow. I’m visually searching all the time. It’s a cumulative process for me. I gather these bits and pieces that I don’t know when I’ll use them, but when it does come together, it’s magic.”

Terrance’s 3D paintings are also magic. Working

with wood, he is able to cut out pieces and parts to draw them forward to the viewer. He says that he doesn’t want a viewer to just walk by. “If someone hasn’t seen one of the 3D pieces in person, the easiest way to explain it is that it is sort of like a pop-up book. By pushing the layers out and making the colors extreme, it becomes something you have to look at.”

All of his work is done on wood. While in college, Terrance realized the cost efficiency of painting on wood versus canvas. “Canvas was so expensive for a college student. I began working with birchwood because I could buy one big piece for $15 to $20 and cut it into multiple pieces to use.”

Unlike many artists who seclude themselves while painting, Terrance chooses to paint in his home surrounded by his wife, Stephanie, and Terrance, Seth and Sydni, their three children. “My studio is in the middle of the house with no doors. I know what’s happening around me. It just feels right. It’s a family affair.” The movement and family life surrounding him seem to jump onto the board and into his paintings.

Stephanie manages the business side of Terrance’s art and their family’s home. Terrance makes sure to include a little bit of their relationship in everything thing he does. “I do that, of course, because I love her, but also to add her into everything I do. With a hidden T and S surrounded by a heart on my paintings, she’s a part of it. Now, all of my paintings are kind of like Where’s Waldo?,” he grins. Our cover, Evacuation Plan, includes a T and S. However, the first T and S was included in his Jazz Fest 2010 Congo Square poster of the late Lionel Batiste titled Say Uncle.

Terrance has been chosen four times as poster artist, the first being the 2007 Congo Square poster of Philip “Tuba Phil” Frazier titled Rebirth.

“My first poster was also my first time receiving national recognition, especially in USA Today. As one of the most popular festival posters in the world, it was a big deal and a huge honor,” Terrance says. However, he explains that he is the co-creator of his Jazz Fest >> April-May 2017 21

22

Inside New Orleans

photos: CANDRA GEORGE mycreativereality.com

posters, giving credit to Jazz Fest poster producer Buddy Brimberg. “He commissions and helps to design the original. It’s much like the relationship between a producer and a musician. He guides the process. Until Buddy created the idea of collectible festival posters in college and presented it to Quint Davis, there were no official festival posters—basically giving him the title ‘Father of the Festival Poster.’”

Terrance’s 2012 poster showed an electric image of Troy “Trombone Shorty” Andrews, which quickly became the best seller. And in 2014, he painted Preservation Hall and The Preservation Hall Jazz Band for the festival’s 45th anniversary.

Additionally, The Coca-Cola Company (Barq’s Root Beer), Nike, The Hilton, Heineken and Reilly Foods, Coup de Foudre and Harrah’s Casino have commissioned Terrance for many projects. With Nike, he designed a poster and the first New Orleans Air Force 1 tennis shoe in 2008. For Coup de Foudre, Terrance created the label for Le Gauchiste. A large bottle of Le Gauchiste sits proudly on a table in his new gallery.

“I’ve held off opening a gallery for a long time,” says Terrance. “It was always an ultimate goal, but I’ve put my family life first. Our kids are getting older, so I knew it was time.” The gallery is housed in the oldest building on Magazine Street. With elbow grease, Terrance and Stephanie made the gallery a welcoming space to hang his larger-than-life pieces. On the walls, originals and reproductions all ask you to look at them. The 4-by-8-foot From Nothing painting takes center stage. “From Nothing was painted during our time in Georgia. While there, we actually saw all four seasons, unlike you do here in New Orleans. In the painting, the leaves’ colors go from hot to cold, with dead leaves falling into the rippling water symbolizing Katrina. As a nod to home, I painted a double shotgun house on the horizon.”

Terrance is excited to host clients, fans and

visitors in his gallery the opening weekend of Jazz Fest. For the second weekend, he will have a booth on the grounds. “I’m excited to see friends and visitors come by the gallery that first weekend. Often times, we miss each other because I may not be at Jazz Fest on the given weekend they visit. This gives me the opportunity to catch everyone.”

And catch everyone he does. He draws viewers into his work in a way that is relatable to locals and New Orleans admirers alike—colorful, captivating and alive.

Terrance’s gallery is located at 3029 Magazine Street. Visit terranceosborne.com or call 232-7530 for more information.

April-May 2017 23

INSIDE a handy guide to events and entertainment in and around New Orleans

40th Annual Zoo-To-Do

April Park Campus, 615 City Park Ave. 11am-8:30pm. delgadomusicfest.com.

1 Hogs for the Cause. Nationally recognized musical talent, amateur and professional BBQ competitors and local beer. Benefitting families fighting pediatric

24

hogsforthecause.com.

1-15 Sweet Bird of Youth. A play by

christwoodrc.com.

1-May 21 A Life of Seduction: Venice in

Tennessee Williams, directed by Mel

the 1700s. The New Orleans Museum of

Cook. Marquette Hall, Loyola University.

Art. One Collins C. Diboll Crl, City Park.

Thurs-Sat, 8pm; Sun, 3pm. $25-$40.

658-4100. noma.org.

522-6545. southernrep.com.

1-28 Pio Lyons. Atrium Gallery at

1-June 18 Senga Nengudi: Improvisational Gestures and

brain cancer. UNO Lakefront Arena

Christwood, 100 Christwood Blvd,

Cecilia VicuĂąa: About to Happen.

Grounds, Leon C. Simon Dr.

Covington. Free. (985) 898-0515.

Contemporary Arts Center, 900 Camp St.

Inside New Orleans

photo courtesy: AUDUBON NATURE INSTITUTE

1 Delgado Music Festival. City

May 5 40th Annual Zoo-To-Do. Awakening new wonder in Audubon Zoo’s Jaguar Jungle! The Audubon Zoo. Gala, 8pm. 861-6160. audubonnatureinstiture.org/ztd.

528-3805. cacno.org.

1-July 16 Waltzing the Muse: The Paintings of James Michalopoulos.

Ogden Museum of Southern Art, 925 Camp St. 539-9650. ogdenmuseum.org.

2 Gallery Talk with James Michalopoulos. Ogden Museum of Southern Art, 925 Camp St. 2-4pm. 5399650. ogdenmuseum.org.

>>

April-May 2017 25

Inside Scoop 5 Prix d’Elegance Awards Luncheon.

Hosted by The Men and Women

awareness. Pelican Athletic Club,

of Fashion and the Ballet Resource

1170 Meadowbrook Blvd, Mandeville.

and Volunteer Organization (BRAVO)

$50 per person. bfisher@thepac.com.

honoring ten males and ten females

brainsupportnola.com.

who exemplify unique personal style and

Inaugural Gala. Presented by the

charitable endeavors. Hilton New Orleans

New Orleans Recreation Development

Riverside Hotel, 2 Poydras St. 522-0996.

Foundation. Jill H. and Avram A. Glazer

nobadance.com.

Family Club in Tulane University’s Yulman

The Historic New Orleans Collection’s Williams Research Center, 410 Chartres

Stadium, 2900 Ben Weiner Dr. 6-9pm.

888-7608. nordfoundation.org.

12 Garden Legacy Book Release. The

St. Tues-Sat, 9:30am-4pm. Free. hnoc.

Historic New Orleans Collection, 533

org.

Royal St, 6-8pm. hnoc.org.

6 Tuba Skinny at Ogden After Hours.

13 Helen Gillet at Ogden After Hours.

Ogden Museum of Southern Art,

Ogden Museum of Southern Art,

925 Camp St. 6-8pm. 539-9650.

925 Camp St. 6-8pm. 539-9650.

ogdenmuseum.org.

ogdenmuseum.org.

6-9 French Quarter Festival. Presented

13 Jolie and Elizabeth Trunk Show at

by Chevron. Music from over 1,700

Ogden After Hours. Ogden Museum of

musicians, kickoff parade, dance lessons,

Southern Art, 925 Camp St. 6-8pm. 539-

battle of the bands and more. 522-5730.

9650. ogdenmuseum.org.

fqfi.org.

6-30 States of Incarceration: A National

13-16 Presents? Shell Me More. Gift with purchase event. Palm Village, A Lilly

Dialogue of Local Histories. Ogden

Pulitzer Signature Store, 2735 US-190 C,

Museum of Southern Art in partnership

Mandeville. (985) 778-2547.

with UNO’s Mildo Center. Ogden

14-15 Nufonia Must Fall: Kid Koala.

Museum of Southern Art, 925 Camp St.

Performance. Contemporary Arts Center,

539-9650. ogdenmuseum.org.

900 Camp St. 7:30pm. 528-3805.

7-8 Ronen Chen 2017 Fall Collection Gratification Event. Ballin’s LTD, New Orleans. ballinsltd.com.

7-9 Great Louisiana Birdfest. Various

cacno.org.

14-16 Easter at the Grand. Easter bunny bonfire, Easter portraits with live bunnies, Easter morning sunrise service, egg

times and places, including swamps,

hunts, crafts. Grand Hotel Marriott,

wetlands, pine savanna and hardwoods of

Fairhope, Ala. marriottgrand.com.

Southeast Louisiana. northlakenature.org.

8 Spring Love Affair. St. Andrew’s

20 Spencer Bohren at Ogden After Hours. Ogden Museum of Southern

Episcopal School fundraiser featuring

Art, 925 Camp St. 6-8pm. 539-9650.

silent and live auctions, specialty

ogdenmuseum.org.

cocktails, vodka tasting, music by The

20-22 Finley Trunk Show. FeBe, 474

Creole String Beans. The Cannery, 803

Metairie Rd, Ste. 102, Metairie. 835-

Toulouse St. 6:15-10:30pm. $85. 866-

5250. febeclothing.com.

6552. 501auctions.com/saes.

10 Aces Against Aneurysms. Ladies’ Inside New Orleans

11 NORD Foundation Champions

excellence through business, civic and

5-Dec 2 Storyville: Madams and Music.

26

tennis tournament to benefit aneurysm

21 Beverage Academy at the Grand. Intro to Gin. Grand Hotel Marriott, Fairhope,

Ala. 5:30pm. marriottgrand.com.

21 Dana Abbott Band. Concerts in the Courtyard, The Historic New Orleans Collection, 533 Royal St. Doors open, 5:30pm; 6-8pm. $10 includes three drinks. 21 or older. 523-4662. hnoc.org.

21 Roast of the Town. Presented by Delgado Community College. Reception, silent auction, dinner, raffle and roast.

Harrah’s New Orleans Theatre, Canal Place. 7pm; 8pm. dcc.edu.

21 Sippin’ in Seersucker. Southern art, music, cocktails, food, fashion and shopping. The Shops at Canal Place.

6-9pm. 539-9650. ogdenmuseum.org.

21-22 Conrad C Trunk Show. Ballin’s LTD., New Orleans. ballinsltd.com.

22 Complexions Contemporary Ballet.

Mahalia Jackson Theater. 522-0996. nobadance.com.

22 Culinary Academy at the Grand.

Cooking Essentials IV—Saute. Grand Hotel Marriott, Fairhope, Ala. 10am. marriottgrand.com.

22 Yoga for Grace. Benefitting Grace at the Greenlight charity. Reyn Studios, 725 Magazine St. 4pm.

22-23 Covington Antiques and Uniques Festival. Covington Trailhead, 419 N New Hampshire St, Covington.

10am-5pm. 892-1873. covla.com.

24-30 Zurich Classic. Private suite experiences available for Jefferson Chamber of Commerce members. TPC Louisiana. zurichgolfclassic.com.

26 Giving Day. Make a difference with the American Red Cross. redcross.org/ givingday.

26 Sippin’ in the Courtyard. Maison Dupuy Hotel, 1001 Toulouse St. 5-8pm. maisondupuy.com.

27 Tom McDermott and Chloe Feoranzo at Ogden After Hours. Ogden Museum of Southern Art, 925 Camp St. 6-8pm.

539-9650. ogdenmuseum.org.

>>

April-May 2017 27

Inside Scoop 27-30 South Walton Beaches Wine and Food Festival. Wines, celebrity wine producers, chefs, seminars and live entertainment. Grand Boulevard at Sandestin, Fla. sowalwine.com.

28 29th Annual Zoo-To-Do for Kids.

martinlawrence.com.

29 St. Francisville Spring Stroll. Tour of five private gardens. Town Hall, 11936 Ferdinand St, St. Francisville.

1-5pm. $20. (225) 635-3614.

celebrate a significant expansion of

stfrancisvillespringstroll.org.

Audubon Zoo. 6:30-9:30pm. 861-6160. audubonnatureinstiture.org/ztd.

28-29 Comfort Event Instant

May 1-21 A Life of Seduction: Venice in the 1700s. The New Orleans Museum of Art.

Gratification Event. Ballin’s LTD., New

One Collins C. Diboll Crl, City Park. 658-

Orleans. ballinsltd.com.

4100. noma.org.

28-30 New Orleans Jazz & Heritage

1-June 18 Senga Nengudi:

Festival. Harry Connick, Jr.,

Improvisational Gestures and

Aaron Neville, Maroon 5, Alabama

Cecilia VicuĂąa: About to Happen.

Shakes, Dr. John, Tom Petty & The

Contemporary Arts Center, 900 Camp St.

Heartbreakers and hundreds more. Fair Grounds Race Course, 1751 Gentilly Blvd. nojazzfest.com.

29 Kostabi-Contemporary Master. Martin

Inside New Orleans

Reception, 6-8pm. RSVP, 299-9055.

Presented by Tulane Pediatrics to

the ever-popular Jaguar Jungle at

28

Lawrence Gallery, 433 Royal Street.

528-3805. cacno.org.

1-July 16 Waltzing the Muse: The Paintings of James Michalopoulos.

Ogden Museum of Southern Art, 925

Camp St. 539-9650. ogdenmuseum.org.

1-Dec 2 Storyville: Madams and Music.

The Historic New Orleans Collection’s

Slidell, Covington and Harahan locations. carretasgrillrestaurant.com.

5-6 Iris 2017 Fall Collection Gratification

Williams Research Center, 410 Chartres

Event. Ballin’s LTD., New Orleans.

St. Tues-Sat, 9:30am-4pm. Free. hnoc.

ballinsltd.com.

org.

2 Give NOLA Day. givenola.org.

2 Neil Diamond. Smoothie King Center.

(800)745-3000. livenation.com.

4-7 New Orleans Jazz & Heritage

12-13 Marisa Baratelli Trunk Show. Ballin’s LTD., New Orleans. ballinsltd.com.

13 Crawfish Mambo. Crawfish cookoff, live music, artists and more hosted by the UNO International

Festival. Darius Rucker, Dave Matthews

Alumni Association. University of New

and Tim Reynolds, The Revivalists,

Orleans Lakefront Campus. 280-2586.

Stevie Wonder, Irma Thomas, Meghan

crawfishmambo.com.

Trainor, Kings of Leon and hundreds

13-14 Crescent City Auction Gallery.

more. Fair Grounds Race Course, 1751

1330 St. Charles Ave. 529-5057.

Gentilly Blvd. nojazzfest.com.

crescentcityauctiongallery.com.

5 40th Annual Zoo-To-Do. Awakening new

13-14, 20-21 Northshore Parade of

wonder in Audubon Zoo’s Jaguar Jungle!

Homes. Over 30 homes. St. Tammany

The Audubon Zoo. Gala, 8pm. 861-

and Tangipahoa Parishes. 12-5pm. Free.

6160. audubonnatureinstiture.org/ztd.

northshoreparadeofhomes.org.

5 Cinco de Mayo at Carreta’s Grill. Live music, specials, and prizes. Metairie,

14 Mother’s Day Evening Garden Concert. Mobile Symphony Youth

>>

April-May 2017 29

Inside Scoop Orchestra. Live Oak Plaza; Bellingrath Gardens and Home; Theodore, Ala. 5:30-7pm. bellingrath.org.

17 Meet the Cover Artists of Inside Northside. Raising the Roof for Charity Home, Money Hill, 320 Steeplechase Dr, Abita Springs. 5:30-7pm. 985-626-9684. 985-882-5002.

18 Linnzi Zaorski at Ogden After Hours. Ogden Museum of Southern Art, 925 Camp St. 6-8pm. 539-9650. ogdenmuseum.org.

18-20, 21 Foreign to Myself. Performance presented by Goat in the Road Productions. Contemporary Arts Center, 900 Camp St. May 18-20, 7:30pm; May 21, 2:30 and 7:30pm. 528-3805. cacno.org.

19 Beverage Academy at the Grand. Wine 101. Grand Hotel Marriott, Fairhope, Ala. 5:30pm. $20. (251) 9289201. marriottgrand.com.

19 Sweet Olive String Band. Concerts in the Courtyard, The Historic New Orleans Collection, 533 Royal St. Doors open, 5:30pm; 6-8pm. $10 includes three drinks. 21 or older. 523-4662. hnoc.org.

19-20 Lafayette 148 Trunk Show. Ballin’s LTD., New Orleans. ballinsltd.com.

19-21 Mid-City Bayou Boogaloo. Free, family-friendly, multi-cultural festival featuring music, food and art as the flagship program of Mothership Foundation. 500 N Jefferson Davis Pkwy, New Orleans. mothershipfoundation. org.

20 Culinary Academy at the Grand. Grilling. Grand Hotel Marriott, Fairhope, Ala. 10am. $25. (251) 928-9201. marriottgrand.com.

20 Great Strides. Walk-a-thon to benefit the Louisiana Chapter New Orleans Cystic Fibrosis Foundation. 4555194. louisiana.cff.org.

24 Sippin’ in the Courtyard. Maison Dupuy Hotel, 1001 Toulouse St. 5-8pm. maisondupuy.com.

25-28 New Orleans Food & Wine Experience. 25th anniversary. 934-1474. nowfe.com.

30 Train. Featuring O.A.R. and Natasha Bedingfield.

Champions Square. (800)745-3000. livenation.com.

31-June 18 Father Comes Home From the Wars (Parts 1, 2, 3). By Suzan-Lori Parks, directed by Valerie CurtisNewton. Marquette Hall, Loyola University. 522-6545. southernrep.com.

Send your event information to scoop@insidepub.com to have it featured in an upcoming issue of Inside New Orleans.

30

Inside New Orleans

INside Story

by Michael Harold IT’S HARD TO BEAT APRIL when it comes to sensational months in New Orleans. Aside from music festivals, fresh strawberries, spicy crawfish and my own birthday, April plays host to one of my favorite days of the year; April Fool’s Day. I can’t help it. The perverse thrill I get from a simple practical joke is as pleasurable for me as the first bite of a hot, sugar-covered beignet. But I’ve learned some lessons.

Like a beignet, never let a joke linger on too long or it’ll turn stale quicker than it takes a CBD meter maid to discover an expired meter. Take for example the time my colleague James asked me to call his wife and pretend to be a Louisiana Bar examiner accusing her of cheating on her exam. He refused to let me shout “April Fool” within my requisite 20-second rule.

Needless to say, he paid dearly for that one.

I inherited the prankster gene from my father, who would wake me up every April Fool’s Day and tell me school was closed due to some disaster or calamity. And every year I would fall for it. Now it’s my turn, and I get to fool everyone else. It helps that I have a good ear for accents because changing one’s voice is almost essential to hooking the hapless victim. I’ve played priests with calm, meditative voices, cops with 9th Ward accents and various foreigners with exotic inflections. Now I employ the services of my friend Michelle, who pranks my friends and I get hers. Her code name is “Tiffany Reeves.” If you ever get a call from “Tiffany” on April 1st announcing that your apartment is infested with termites and needs to be tented the weekend of your wedding or that the family renting your Old Metairie house is really a porn producer using the house for filming, you’ll know it’s just a simple, harmless joke.

My favorite phone prank actually took place over an

entire summer. This was 1983, and cable TV was still in its infancy. A new shopping channel had just been introduced, and customers were encouraged to purchase various items and trinkets by telephoning in their orders and speaking with the obnoxious host. He would hold up the items, chat with the customers about the product and take down orders. Picture QVC meets talk radio. The concept was charming, except that the caller-host conversations were broadcast live. One afternoon, I was watching the program and almost spit out my Coke when a customer placed an order and while doing so called the host a “tacky pig” on live television. From that moment on, I was hooked. The calls were hardly screened. Easy to get through— “Uh, yeahhhh, I would like to buy that dynamite clock.” “Thank you; please hold.” Once on air, there wasn’t even a 5 second delay. I’m almost embarrassed when I think of how many times I called in to that show, said something wildly inappropriate or screamed out my friends’ names on air before the anchor could hang up on me. Thankfully, this was pre-caller ID or else I would have been in hot water.

I once tried to prank my Aunt Dottie the day after April Fool’s, and I was reprimanded when she said, “April Fool’s is past, and you’re the biggest fool at last.”

Now, all of my April Fool’s jokes are reserved for that one day only. Maybe it’s the dwindling use of house phones or my middle age, but each year I seem to prank fewer and fewer people. When thoughts of crawfish and sweet Louisiana strawberries make me smile as much as torturing my friends, I know I’ve officially become a softy. Oh, who am I trying to kid? Once Tiffany Reeves calls me on my favorite day of the year, I won’t be able to resist the temptation. Friends, get ready!

April Fool’s Day

April-May 2017 31

32

Inside New Orleans

Rhythm and Brews

by Leah Draffen

photos: CANDRA GEORGE mycreativereality.com

Brian

“Bruiser”

WHERE THERE’S GOOD beer, you’d hope there’s good music—and where there’s good music, you’d hope there’s good beer.

Brian “Bruiser” Broussard has the best of both worlds by making his own rhythm and brews. Stepping into the Covington Brewhouse, you automatically know you’re in a cool and funky place.

Music is playing, guys are working, beer is brewing and the overall atmosphere is relaxed. Through the screen doors, you can smell the hops in the air and the sound of a water hose rinsing off the concrete. It’s hard to deny that a lot of love, work and sweat goes into each barrel Covington produces, but the outcome is not only a flavorful drink but also a reason to gather and celebrate friends, family and music.

At 19 years old, Bruiser started on the path to

Broussard

owning a brewery. Of course, he didn’t realize that was the path he was on. “On my 19th birthday, my first job was at Abita Brewery.

I started as a brewer apprentice, and by the end of the year I was a brewer—an underage brewer,” laughs Bruiser.

“At the time, I was making a third of the beer that was leaving the brewery.”

During the day, Bruiser learned the ins and outs of brewing, and by night he would do what any 19-year-old would do—go listen to music and party.

Soon enough, Bruiser’s connection to music and guitar skills opened an additional avenue for him.

Bruiser was put in charge of sponsoring bands for Abita. “That’s when I began hanging out with Dash Rip Rock. I had their music growing up. Totally >> April-May 2017 33

vulgar stuff that kids shouldn’t be listening to, but I knew their sound,” says Bruiser. “At 21, Dash Rip Rock asked me to join the band as a bass player. I had never played bass, so I locked myself in the bedroom for six months and learned to play on a $150 bass guitar. From there, I hit the road traveling with them until about 2007.

“Cassette tapes and CDs gave me the music bug when I was young. I was in a couple of high school bands playing guitar, but didn’t realize until I was older that I was always thinking about music.

I’m always humming a tune or have a song in my head.”

Returning home to Covington in ’07, Bruiser did odd jobs while trying to decide what he wanted to do. “I was doing a lot of random gigs that were all terrible and had to really ask myself, ‘Okay, what do I like to do?’ The answer was play music and make beer.” He joined the team of two in charge of production at the then-Heiner Brau, which at that time occupied the site of his present brewhouse. “It was a lot smaller then. There were copper tanks, this room [the tasting room] didn’t exist, and there were very few of us.” Bruiser worked at the brewery for a number of years, watching it grow as he also joined other bands.

Bruiser played with Christian Serpas & Ghost Town for seven years, recording three albums with them. He says, “Christian is one of my really close friends. He and the guys used to open for Dash Rip Rock in the early stages.”

Bruiser moved on to play with hard rock Supagroup before former band mate, Bill Davis, of Dash Rip Rock asked him to join an all-stars band that only played New Orleans soul, rhythm and blues oldies. “Jello Biafra and The New Orleans Raunch & Soul Band was a group of insanely talented musicians, including 34

Inside New Orleans

photo: DARREN FAZIO

Wildman Pete “Wet Dawg” Gordon, Fred LeBlanc, Pepper Keenan, Bill Davis and Jello Biafra, all of whom didn’t belong in a band together, but we had fun and recorded a live album. At the end of it, Fred LeBlanc of Cowboy Mouth asked me if I’d be interested in playing bass for Cowboy Mouth if they ever needed a bass player. I said, ‘sure.’” Bruiser has also played with The Original Dirty Rapper Blowfly, Zoom, David Lee Roth Band, Settly, Dixieland Ramblers, Bruiser’s Allstar Christmas Band and many others.

All this time, while playing music Bruiser continued to brew but left Heiner Brau for a short time to work at NOLA Brewing before being offered

a top spot at the newly named Covington Brewhouse.

“Within a year of me being back, a group of guys were looking to buy the brewery,” says Bruiser. “I knew that I wanted to stay a part of it, so I told them that if they wanted me to stay, I wanted in. Three years later, I’m here as one of the owners and running the shebang.”

Covington Brewhouse now has five guys, including Bruiser, who currently make the 4,000 barrels a year.

His wife, Erin, runs the tasting room with the help of three bartenders. “We just do a lot of everything, but she makes it all pretty,” says Bruiser. “There’s always music videos on the TV, and the lights are dim. It makes for a really cool spot to enjoy fresh beer. I mean, it doesn’t get >> April-May 2017 35

photo: CANDRA GEORGE mycreativereality.com

any fresher than that.”

From the tasting room you can see the tanks, all labeled with rock star names. The Covington Brewhouse brand that started at a quiet little brewery is now rocking as one of the top contenders in the local market. “It was slow growing for a very long time.

New blood and ownership, a good attitude and being more creative have made it into the rock ’n roll brand that we want it to be. I like to think we’re just cool now,” Bruiser grins.

Three years ago, when Bruiser became an owner, he also became the bass player for Cowboy Mouth.

Yeah, Fred LeBlanc took that “sure” to heart. “I get a call from Fred as soon as I began running the brewery asking if I wanted to join Cowboy Mouth.

My reply was, ‘Really? Now?’ But I decided to give it a shot and see what happened.” Three years later, Bruiser

photo: THOMAS B. GROWDEN

spends his weeks brewing and his weekends bass playing.

Cowboy Mouth recently released a new album The Name of the Band is…Cowboy Mouth Best of (…So Far!). “It’s re-recordings of fan favorites with three new songs. For one of the songs on the album, Broken Up, we filmed the video here in the brewery.” The album includes favorites Jenny Says, Disconnected, New Orleans, Tell the Girl You’re Sorry, Love of My Life and more.

When I asked if he was crazy for juggling beer and bass, his explanation was driven. And driven he certainly is.

Originally, Heiner Brau brewed German-style lagers, but in Bruiser’s reign IPAs and porters have been introduced to the mix. The year-round line up includes Pontchartrain Pilsner (my favorite), Strawberry Ale, Anonymous IPA, Kölsch and Bayou Bock. Seasonal beers make an appearance as the year goes by. The Electric Porter, Fest Bier and Rock & Roll Summer all play a part in the seasonal line up. Covington is also working on a Rock Star Series, which will be a whole new line of “seasonals” that don’t necessarily follow the seasons. “We’re going to make each new brew until >>

photo: CANDRA GEORGE mycreativereality.com

it runs out and then start a new one. Of course, if one is really popular, we’ll bring it back.” Triple Threat was the first of that series featuring three “babes” on the label.

Bruiser adds that all of Covington’s labels are created by local artists with a flair for rock ’n roll.

As the brewery continues to blossom, a new bottle line has been added so that more handcrafted awesomeness can be bottled in less time. More tanks, a drive-in cooler and the revamping of some flagship beers are also on the set list for this year. Currently on tap is the new and improved Spring Pale Ale. Speaking of spring, Cowboy Mouth will be at our most beloved spring festival—New Orleans Jazz and Heritage Festival—on May 7. On the night before, May 6, the band will rock in the Parish Room at the House of Blues.

“I love music and I love beer.

My first job just happened to be at a brewery, and I’m really appreciative of that early experience now more than ever. I can’t help but encourage people to come experience both our brews and, of course, Cowboy Mouth, in person.”

For more info and tour dates, visit cowboymouth.com. For brewery tours, event rentals on location and tasting room hours, visit covingtonbrewhouse.com.

38

Inside New Orleans

Lining Up:

New Orleans Jazz & Heritage Festival

Grab your rubber boots and your festin’ hats because the first weekend of Jazz Fest kicks off with a powerful lineup of local and national acts. On April 28, catch Harry Connick Jr., Aaron Neville, Leon Bridges, Deacon John, Meschiya Lake and the Little Big Horns, Kermit Ruffins & the Barbeque Swingers, Joe Krown Trio featuring Walter

Trombone Shorty & Orleans Avenue.

“Wolfman” Washington and Russell Batiste Jr., among many others. Maroon 5, Alabama Shakes, Jon Clearly, Jonny Lang, Amos Lee, Usher & The Roots, Marc Broussard, Honey Island Swamp Band and more take the stage on April 29. Wrapping up the first weekend on April 30 are Elle King, Tom Petty & The Heartbreakers, Lorde, Pitfull, Little Freddie King Blues Band, Glen David Andrews and the Treme Choir, as well as John Boutte and many more.

Starting with an early weekend, the second half of Jazz Fest opens May 4 with a fun lineup including Widespread Panic, Darius Rucker, Marcia Ball, C.J. Chenier & the Red Hot Louisiana Band, The Iguanas, Irvin Mayfield, Gal Holiday & the Honky Tonk Revue, and a Salute to Louis Armstrong featuring Hugh Masekela and Dr. Michael White. May 5 includes Dave Matthews and Tim Reynolds; The Revivalists; Earth, Wind & Fire; Margo Price; Boney James; Naughty Professor; plus many other well-known voices. Saturday brings Stevie Wonder, Snoop Dogg, Meghan Trainor, Irma Thomas, Big Sam’s Funky Nation, The Soul Rebels, Rockin’ Dopsie Jr. & the Zydeco Twisters, and hundreds in between. Closing out an incredible line up on May 7 are Trombone Shorty & Orleans Avenue, Kings of Leon, The Meters, Blues

photo: THOMAS B. GROWDEN

Traveler, Patti LaBelle, Preservation Hall Jazz Band, Tab Benoit, Cowboy Mouth, Galactic, Luke Winslow King and several other world-class musicians. For a detailed lineup and more information, visit nojazzfest.com.

April-May 2017 39

Margaret Haughery

by Ann Gilbert

photo: CANDRA GEORGE mycreativereality.com

The Bread Woman of New Orleans

40

Inside New Orleans

photo: THE CHARLES L. FRANCK STUDIO COLLECTION AT THE HISTORIC NEW ORLEANS COLLECTION, ACC. NO. 1979.325.5842

TRAVELERS THROUGH a small park in the Lower Garden District may catch a glimpse of a white-marble statue of a woman and wonder who that might be—most of New Orleans’ public statues are of military men.

This stout woman wrapped with a crocheted shawl is seated in a chair, not on a horse, and has a small child with her. The woman immortalized in stone is Margaret Haughery. Her monument reads simply “Margaret,” but she was honored with many titles in her lifetime—Mother of Orphans, the Bread Woman and Angel of Mercy. Margaret’s funeral in 1882 reveals the impact she made on the city and the respect she earned from all society for her tireless efforts on behalf of orphans, the poor and the dying.

In an expression of public mourning, businesses were closed that day, as citizens lined the streets to watch the procession honoring her. It was a state funeral.

Her pallbearers included the mayor and archbishop of the city, and the state’s present and previous governors. Following the casket were priests and military officers and dozens of children from the many orphanages she help to found or supported.

Almost immediately after the services, there was talk of erecting a monument in her honor.

Nickels and dimes and substantial donations were collected, amounting to $6,000. No government funds were used. Within two years, an Italian marble statue was placed in a triangular park established where Camp and Prytannia and Clio streets intersect. The property was part of the garden for The New Orleans Female Orphan Asylum, one of the three orphanages Margaret helped to establish.

Margaret not only aided orphans, she helped the homeless, the poor and those sick from the various plagues which ravished the population of New Orleans. In addition to her huge capacity for good works, this humble woman possessed the mind of an astute businesswoman. She bought two >> April-May 2017 41

photo: THE HISTORIC NEW ORLEANS COLLECTION, GIFT OF MRS. JOY SEGURA, ACC. NO. 2004.0096.49

Infant Asylum.

Below: Margaret.

cows to provide milk for the children, and in four years, she had increased the herd to 40. She took over a bankrupt bakery and lifted it into national prominence with her innovations. The profits from these businesses allowed her to help establish St. Vincent’s Infant Asylum and St. Elizabeth’s Orphan Asylum in conjunction with the Sisters of Charity.

Margaret came to America from Ireland with her parents, Charles and Margaret Gaffney, and two siblings in 1822, settling in Baltimore.

Three other children were left with relatives back home. Margaret’s baby sister died soon after landing, and her parents died a few years later from yellow fever. Her brother simply disappeared, Margaret would recall.

The 9-year-old orphan was taken in by 42

Inside New Orleans

a Protestant Welsh woman who had been on the ship with her family. This substitute mother did not send the child to school, although she did raise her Catholic.

Margaret was probably no more than an indentured servant. When she reached maturity, she married Charles Haughery in the Baltimore Cathedral. He was sickly, and they moved to New Orleans in 1835 for the mild climate. Within two years, he and their infant daughter, Frances, died. Margaret’s family of origin had been wiped out, and now she lost yet another family.

Margaret had numerous strikes against her as she struggled to start a new life, wrote historian Adrienne Luck in her UNO master’s thesis. Finding employment would be troublesome. She was Irish, and in mid-19th century New Orleans, these immigrants were considered unemployable. Margaret was also a widow, poor, illiterate and childless at a time when women were expected to be mothers, Luck said. Even being Catholic did not help her, as the church in New Orleans was French.

She found a job as a washerwoman at the grand St. Charles Hotel, doing backbreaking work as she lifted sheets from huge tubs. As she labored, she noticed nuns walking by with orphans. She wanted >>

photo: THE HISTORIC NEW ORLEANS COLLECTION, GIFT OF MRS. WILLIAM FRANCIS SCHEYD, ACC. NO. 1989.14. A,B

Right: St. Vincent’s

to hold a baby in her arms again, she told a priest.

“For Margaret to become respected in New Orleans antebellum society, she needed to be middleclass white or join a religious order,” Luck said.

Margaret’s priest friend introduced her to Sister Regis, mother superior of the Sisters of Charity. Regis urged Margaret to become a nun, but the woman suffering a double bereavement said religious life would hamper her efforts to work for the children. She did ask the sisters for a room—“Just give me a bed.” Margaret lived simply and frugally.

The sisters welcomed the Irish immigrant, allowing her to become the business manager of the orphanage. She wasted no time in roaming the streets, pushing a cart and begging for money and clothes, food and furniture for the children. A Catholic Church history describes her as “masculine in energy and courage, but gifted with the gentlest and kindest manners.” She recognized the desperate need for better housing for the orphans and found a dilapidated structure known as “the haunted house.”

Industrious Margaret made the building so livable that the landlord evicted the orphans, selling the

building for a profit Then she convinced the owner of a vacant plantation house, to let the sisters have it rent free.

Country air was a better environment for the children.

The orphanage needed more milk, so she set up a dairy, selling the extra milk, butter and cream from her cart. This dairymaid was so successful men came to ask her advice on operating a dairy.

Eric Seiferth, assistant curator and historian at the Historic New Orleans Collection, said in an interview, “Margaret achieved remarkable business successes despite the obstacles she faced. She dominated in typical male enterprises. Her business acumen is admirable.” Where did this desire to serve come from? Seiferth said, “She had deep empathy and concern for the orphans who suffered as she did. She also had great common sense and energy, and she was driven to help.”

With Margaret’s help, the Sisters of Charity built St. Theresa’s Orphan Asylum, later changing the name to The Female Orphan Asylum in 1840. She cleared the property of debt in 10 years. Prominent artist Jacques Amans painted a portrait of Haughery

photo: THE HISTORIC NEW ORLEANS COLLECTION, GIFT OF MR. BOYD CRUISE, ACC. NO. 1959.2.106

with two orphan girls, which was sold at an auction to help finance the orphan home.

St. Vincent’s Infant Asylum was built about 1860 and became known as Margaret’s Baby House.

Records indicate some 200 children were cared for by the sisters there. It was the foundling home of the city. Today St. Vincent’s is a guest house. St. Elizabeth’s House of Industry opened in 1854, and here young teenage girls were taught sewing and fine needle work in preparation for earning a living.

It became St. Elizabeth’s Orphan Asylum in 1870; today the expansive property is a condominium.

When she wasn’t fundraising for orphanages, one might think Margaret operated a bank, as she provided low-interest loans to businesses, including a bakery in financial trouble. In 1859, Margaret became the majority owner of that bankrupt bakery. “It was brilliant how she took advantage of opportunities,” Seifferth said.

This enterprising woman left her dairy and devoted herself fulltime to managing the bakery, expanding its products from bread to cakes, crackers, flour, and even macaroni. The expert >>

negotiator that she was, Margaret was soon supplying ships in the Port of New Orleans with crackers. She even invented the packaging to keep them fresh.

Laura D. Kelley, Tulane history professor, said Margaret “personally oversaw all aspects of the business, employing 40 men, but refusing to appoint department heads. She investigated and invested in the latest improvements. She became the first in the south to operate machinery by steam…She manufactured 800 barrels of flour for sale per day, in addition to what she needed.”

The reputation of this businesswoman spread, and, again, many came to her for advice. She would sit in a chair in her doorway to greet them. Kelley summed up Margaret as “a peddler, a dairymaid, a business entrepreneur, and a noted philanthropist.

She donated the bulk of her earnings to the work of the Sisters of Charity.”

During the Civil War, this feisty woman confronted the occupying Union General, “Beast” Butler, and dared him to prevent her from bringing bread and flour to Confederate prisoners and those in need, reports the Catholic Encyclopedia. During yellow fever epidemics in the 1850s, Margaret went from house to house caring for victims and “consoling the dying mothers with the promise to look after their little ones.” Through her decades of service in New Orleans, she never had contact with the siblings left behind in Ireland, except once when her oldest brother, Thomas, visited her in 1857.

Margaret was admired and loved by the public for her benevolence, but historian Luck shows another side to the Angel of Mercy. She owned slaves, bought and sold property and had mortgages. She was fearless in bringing lawsuits against men, whom she thought had taken 46

Inside New Orleans

advantage of her. Margaret consulted business advisors and attorneys.

Luck also gives us another clue as to how Margaret, who was essentially illiterate, was able to excel as a businesswoman and benefactress.

Luck reveals that she became friends with Louisa Catherine Jarboe, who left the Sisters of Charity and “became Margaret’s advisor, assistant, friend, and longtime companion, and handled her business and private correspondence.”

When Sister Regis became ill in 1864, Margaret stepped up and purchased a tomb for her dear friend.

She asked the sisters for permission to be buried with Regis when she died. It was granted. They are both in St. Louis Cemetery III in the Daughters of Charity mausoleum, as the Sisters of Charity had merged with the Daughters.

Former Louisiana Governor Francis Nicholls, a Civil War hero, spoke at the dedication of Margaret’s monument held two years after her death. He said, “The substance of her life was charity; the spirit of it was truth; the strength of it was religion.” The statue is in a park named Margaret’s Place, across the street from the location of the first orphanage she supported. The stone likeness rests upon a 7-foot granite pedestal.

Margaret’s monument is the first such recognition of a woman philanthropist in the United States. The artist was nationally prominent Alexander Doyle, who also sculpted the local statues of Robert E. Lee and P.G.T. Beauregard.

Luck wrote, “Margaret rested little in her lifetime, but in her statue, she appears to be relaxing with a child.”

The people of the city warmly recognized this woman who had dedicated her life to serving orphans and others in need and achieved notable businesses success, yet she signed her will with an “X.”

The end of Margaret’s story • Margaret’s net worth at her death was $49,000, which was given to religious groups, orphanages and asylums for widows and mothers.

• Bakery management was left to Bernard Klotz, an employee whom she called her foster son, but she had never legally adopted him. The Daughters of

photo: THE HISTORIC NEW ORLEANS COLLECTION, GIFT OF LEILA WILKINSON SCHEYD, ACC. NO. 1994.109

Charity received the bakery, the building and the land.

• In the first decades after her death, Margaret’s birthday was celebrated publicly. In the 1960s, a school for unwed teens was named after Margaret.

• The Gaffney cottage has been rebuilt in Carigallen in Ireland, using the original stones. It is visited by tourists.

• Margaret’s statue was the second public monument in the United States in honor of a woman, contrary to widespread belief that it was the first. The first statue, erected in 1874 in New Hampshire, honors Hannah Duston, the controversial pioneer mother who was captured by Abenaki Native Americans and escaped after slaughtering and scalping her captors, including children.

April-May 2017 47

At the Table

by Tom Fitzmorris

48

Inside New Orleans

The Best (offbeat) Seafood Dishes EVERY YEAR DURING THIS SEASON, I publish a list of the most interesting seafood around town. And each year, we take a different approach to the list.

This year’s seeks and finds dishes that are not only excellent but also unique.

That’s why you won’t find Antoine’s oysters Rockefeller, Pat Gallagher’s crab cakes, Drago’s char-broiled oysters, or other famous New Orleans dishes.

Everything on my list is a dish of originality. Enjoy!

Fish in a Bag, Borgne CBD, 601 Loyola Ave. (Hyatt Regency Hotel), 504-613-3860.

Until Katrina, one of the most famous fancy restaurant fish dishes in New Orleans was pompano en papillote. Fish cooked in a paper bag. It was fancy and terrible, at least the way Antoine’s was doing it.

But Antoine’s wisely chose to let the dish die in the flood, and unless you ask for it in advance, you won’t find it there any more. But it was the recipe, not the concept that was flawed, and a few other chefs have tried their hands in reviving the dish.

The best of them is so good that it has become a signature dish at Borgne.

Chef Brian Landry reworked the dish by removing the heavy, gloppy seafood sauce of old and replacing it with

some savory vegetables and crabmeat.

This keeps the fish flavor as the top note, and releases enough steam inside the bag (that’s the idea) to keep the fish moist. The exact species varies, of course, with the market.

Mussels with Coconut Milk, Meril Warehouse District, 424 Girod St., 504-526-3745.

This is the newest dish in this survey. Even the restaurant is new: Meril opened in late 2016, the newest New Orleans restaurant from the ever-creative mind of Emeril Lagasse, who named the Warehousedistrict place for one of his daughters. The menu is unusual in being oriented almost entirely toward small plates. One of these is a bowl of the best mussels currently being served in the area. First of all, they’re plump and big, enough so that you can see the genders of the bivalves. (Pale-ivory mussels are females and the orange ones are males, not that it makes any difference.) The sauce reminds me of the white-wine-and-cream mussels you get in French and Belgian restaurants. What makes Meril’s version spectacular is its use of coconut milk as an ingredient.

Oysters Giovanni, Cafe Giovanni French Quarter, 117 Decatur St., 504-529-2154.

Chef Duke Locicero won a big cooking contest years ago with this dish, and it’s easy to see why. It starts out with money in the bank: fried oysters, crisp with cornmeal at the exterior, still bulging. A bunch of those are arrayed in a circle on a plate spread with a unique brown sauce. It tastes like nothing else I know: sweet, gingery, savory, a little peppery—hard to describe, but perfect with oysters. In that sauce, three colorful fruit-flavored sauces get swirled in to make a stained-glass effect. My first impression was >> April-May 2017 49

that this was too much fooling around, but the sauces actually add quite a nice flavor. It’s such a terrific dish that it’s hard to go to Café Giovanni without starting dinner off with these. At the very least, get an order to pass around the table.

Lobster Dumplings, GW Fins French Quarter, 808 Bienville St., 504-581-3467.

These are a staple on the GWFins appetizer list. In appearance, they’re reminiscent of Chinese steamed dumplings, but in every other way they are much more elegant, stuffed with lobster and fish mousseline. A lobster butter sauce finishes it off.

Sometimes this is the first course in a four-course lobster dinner that Fins runs in season. It’s almost always available otherwise. Most years, Chef Tenney Flynn brings these great tidbits to the French Quarter Festival.

Oysters Foch, Antoine’s French Quarter, 713 St. Louis St., 504-581-4422.

The sauce is where the main action is, although the rest of the dish is pretty good, too. It’s a variation on hollandaise, which will come as a surprise to those who like it, because it doesn’t resemble hollandaise at all. It’s so dark that it looks as if it’s made out of chocolate. The flavors of tomato, sherry and pepper come through, too. There’s nothing like it in any New Orleans restaurant (or any other restaurant anywhere, to my knowledge). The sauce goes over the top of cornmeal-coated fried oysters, placed on foie-grasslathered toast. It’s supposed to recall the horrible battles in World War I led by Marshal Ferdinand Foch, but the less you know about that, the better.

It’s a fantastic and unique appetizer. Antoine’s also uses this sauce on breaded trout or soft-shell crabs to brilliant effect, too. In Antoine’s Hermes Bar, they serve an oysters Foch poor boy—something I’ll bet the waiters have been eating for 50 years at least.

Seafood Martini, Pelican Club French Quarter, 615 Bienville St., 504-523-1504.

This appetizer has lately stolen my allegiance from the Pelican Club’s still-excellent scallops-andartichokes arrangement. Big lumps of crabmeat, big shrimp, and chunks of lobster come together united by an herbal, piquant ravigote sauce. The martini 50

Inside New Orleans

aspect is only in the glass used to hold all this. It’s big enough that Chef Richard Hughes deemed it necessary to add some potato salad at the bottom, to prop up the main items.

Salt-Baked Crab, Kim Son Gretna,

349 Whitney Ave., 504-366-2489.

The dish, a Vietnamese specialty, is a misnomer.

There’s more pepper than salt. And it’s not really baked, but stir-fried and finished briefly in the oven.

It is, however, really made with crab—good lake blue crabs cut into quarters, cooked with a tremendous amount of garlic and pepper. It’s a major mess to eat—along the lines of boiled crabs. But once you start eating this, you’ll find it impossible to stop, particularly during the best months of crab season (early and late summer). Also good are the scallops and shrimp done in the same style. At a significantly higher price, Kim Son also does salt-baked Maine lobster. There’s always someone in the dining room eating that. All if it is lusty eating.

Crabmeat Sardou, Tommy’s Cuisine Warehouse District, 746 Tchoupitoulas St., 504-581-1103.

The idea is simple and good. Remove the poached eggs from the classic breakfast dish eggs Sardou, and replace it with a pile of warm crabmeat.

Everything else remains the same: the artichoke bottoms, the creamed spinach in them, and the hollandaise sauce over everything. All those flavors are great together, as long as there’s enough crabmeat to be the main ingredient. The dish was created at Galatoire’s a long time ago, but their long-time chef Prudence Milton is at Tommy’s now, and so is his great crabmeat Sardou. It works as a light entrée or a heavy appetizer.

Crabmeat Cheesecake with Pecan Crust, Palace Café French Quarter, 605 Canal St., 504-523-1661.

This first time I encountered a savory cheesecake was at Commander’s Palace, during Emeril Lagasse’s chefdom. Interesting idea: you combine all the standard ingredients for a cheesecake except the sweet ones. Then add an interesting savory ingredient or two. In this case, those are crabmeat and wild

mushrooms. Surprise! What sounded like a really stupid idea emerges as a brilliant new flavor ensemble. When the Palace Café opened, crabmeat cheesecake was one of the specials on the original menu. It quickly became one of the most popular and best first courses at the P.C. The core of the dish is certainly good enough, and the pecan crust adds textural contrast. Wild mushrooms in an old-style brown meuniere sauce completes a delicious little plate of local flavor.

Oysters Amandine, Mr. Ed’s Oyster Bar & Fish House Metairie, 3117 21st St., 504-833-6310.

After 85 years of serving simple but meticulously cooked seafood, the elderly owners of Bozo’s restaurant found the perfect person to carry the torch into the future. Ed McIntyre is not only an excellent operator of neighborhood cafés, but also a big fan of Bozo’s for his entire life. When he bought Bozo’s in 2013, he kept a lot of the old menu, but tripled it in size with a wealth of new dishes. The oysters amandine may be the best of them. They’re fried, topped with an old-style meuniere sauce and then finished with toasted almonds. They come out of the half shell after a pass through the broiler.

They’re not only delicious but very appealing to the eye.

Crawfish and Goat Cheese Crèpes, Muriel’s French Quarter, 801 Chartres St., 504-568-1885.

This appetizer (made with shrimp when crawfish are out of season, with no loss of goodness) first appeared on Muriel’s menu during the chefhood of Erik Veney. Two subsequent chefs made many changes to the food during their times, but the crawfish and goat cheese crèpes remain inviolate, a classic dish for which it’s hard to imagine an improvement. The goat cheese is inside the crèpes, softened by an admixture of cream cheese and sharpened with chives and shallots. The crawfish are in the sauce, with butter, a little tomato and bell peppers.

It’s a wonderful taste with which to begin a meal—rich, but not too.

Scallops with Fennel and Orange Emulsion, Rue 127 Mid-City, 127 N.Carrollton Ave., 504-483-1571.

One of the lightest, but also one of the best dishes from this small, brilliant bistro is a trio of enormous diver scallops, seared top and bottom and bulging with juiciness. The flavor of the sea releases itself in the first bite. It is further enhanced by the orange and fennel flavors. The presence of oyster mushrooms lends a meatiness that satisfies. As always, scallops are what you want to eat when you want to stick to seafood, yet enjoy a firm, satisfying meatiness. >> April-May 2017 51

Fleur-De-Lis Shrimp, Drago’s CBD, 2 Poydras St., 584-3911; Metairie 3232 N. Arnoult Rd., 888-9254.

A dish of relatively recent vintage (inspired by a similar concoction from Bonefish Grill), these are good-size shrimp fried without a batter. They’re then tossed in a spicy aioli to coat them, and then in crushed, toasted peanuts, which stick to the aioli-covered shrimp.

This is an irresistible combination of flavors and a great nibble with a glass of wine or a cocktail. Beware having too many orders of these shrimp on the table. You won’t be able to stop eating them, and they will fill you up.

where it was named for William H. Remick, the former head of the New York Stock Exchange. The Caribbean Room through most of its history was a high-upscale restaurant that routinely reproduced famous dishes from all over the world, in addition to its own dishes.

The recipe for the dish doesn’t sound good. The sauce is made of mayonnaise, ketchup or chili sauce and mustard, with a few minor ingredients. The sauce is mixed with the jumbo lump crabmeat, topped with two slices of previously-fried bacon, and broiled until it bubbled. It’s a terrific appetizer. Top it with a poached egg, and you have a great brunch recipe, too.

Combination Pan Roast, Pascal’s Manale Uptown, 1838 Napoleon Ave., 895-4877.

Although Pascal’s Manale is most famous for its shrimp, in my opinion their great specialty is oysters. They’re good from the raw ones in the bar through this dish, one of the most complex of their concoctions. It started as an all-oyster entrée, but evolved into an appetizer with oysters, shrimp and crabmeat. Holding everything together is a Bèchamel sauce that looks cheesey, but isn’t. It does include a lot of green onions, which makes the dish. Bread crumbs on top, a pass through the oven until it bubbles—then it’s eating time. A good time.

Gnocchi with Crabmeat and Mushrooms, Tujague’s French Quarter, 823 Decatur St., 525-8676.

When the ancient (1856) restaurant Tujague’s updated itself in 2013, one of the dishes on the new menu was something so superb that customers who had it as an appetizer often asked to have a bigger plate of it as an entree.

The gnocchi are made in house with a very deft hand. The texture is perfect.

So is the sauce that connects it with the other elements on the place. The crabmeat is a no-brainer, but the wild mushrooms are another matter. The dish harkens back to the day when Tujague’s neighborhood was mostly Italian.

Crabmeat Remick, Clancy’s Uptown, 6100 Annunciation St., 895-1111.

Crabmeat Remick is baked in the same way crabmeat au gratin is, but with a much zestier sauce. It became famous locally at the Caribbean Room in the Pontchartrain Hotel, although it appears to have been invented in the 1920s at the Plaza Hotel in New York,

Free-Form Crabmeat Raviolo, Atchafalaya Uptown, 901 Louisiana Ave., 891-9626.

“Raviolo” is the singular of the much more common Italian word “ravioli,” and says that you only get one of them. That’s plenty enough in this case. The pasta part is a 5-inch-square sheet, folded over some lump crabmeat

in an uncomplicated but very good sauce involving shiitake mushrooms, spinach, unsweetened mascarpone cheese, and a creamy-looking citrus beurre blanc with a sprinkling of green onions. The crabmeat is the center of attraction. Even though it plays solo, one of these is big enough to split, or to make a light entree. I think this has been on the menu since before the brilliant Christopher Lynch took over as executive chef, but it’s right up to his level of cookery.

Drumfish with Hot and Hot Shrimp, Upperline Uptown, 1413 Upperline St., 891-9822.

Although the black drum (cousin of redfish) is the center of the plate, the shrimp are what you’ll remember.

It comes to the table napped with a buttery, peppery sauce, but a little pitcher on the side allows you to add the second, different, and much hotter sauce to your liking. Owner JoAnn Clevenger said she saw the idea in a restaurant she visited, and had then-chef Ken Smith devise the Upperline’s version.

Trout Muddy Waters, Mondo Lakeview, 900 Harrison Ave., 224-2633.

The funky restaurant phenomenon that was Uglesich’s is gone and probably will never be back. Most of its unique dishes are gone, too. But one has made a leap from beyond the grave onto at least two current restaurant menus. Trout Muddy Waters (it can be and often was made with redfish or drum) was a straightforward pan-seared fillet with an equally commonplace meuniere sauce in the Creole style. What made it different was the addition of jalapeno pepper chopped into the sauce. Susan Spicer’s version has a little bit going on beyond that, with a faint seafoody flavor from (I >> April-May 2017 53

would guess) a bit of shrimp stock. It’s my favorite dish at her new Lakeview restaurant Mondo.

Jungle Curry with Shrimp, Cafe Equator Metairie, 2920 Severn Ave., 888-4772.

This dish shows up on many Thai menus under different names, although the word “jungle” is often included. The reference there is to the quantity and variety of vegetables used. It may well be everything in the house: broccoli, carrots, peas, string beans, onions, bell peppers, as well as Thai herbs like basil and galangal. It’s a Thai curry, about which two things must be said. First, the flavor is not like that of Indian curry, although it has a few spices in common.

Second, it is very juicy, even brothy— something they emphasize at the Equator more than in other restaurants.

Best made spicy, it’s a marvelous summer dish Cajun Bouillabaisse, JacquesImo’s Riverbend, 8324 Oak St., 861-0886.

It’s not the most popular dish at the hyper-popular Jacques-Imo’s, but it is the best. Chef Jacques take a broad interpretation of the bouillabaisse concept, with shrimp, crabmeat and crawfish in season. It’s topped by a chunk of blackened tuna, and there it is. Spicy and redolent with tomatoes and the Creole trinity, it’s a big bowl of pleasure for seafood lovers.

Salmon with Choucroute and Gewurztraminer Sauce, Bayona French Quarter,

430 Dauphine St., 525-4455.

As good as Bayona has been during its entire 18-year history, it seems to me that it’s improved since the hurricane.

One index of that is what happened 54

Inside New Orleans

to this dish, a standard on Chef Susan Spicer’s menu since opening day. The salmon is now routinely wild-caught Pacific salmon. That’s exceptional here; I know of only one other restaurant that offers that incomparably superior salmon all the time. The dish itself always was good. Its flavor is that of Alsace, the ancestral home of the spicy, white Gewurztraminer grape. That’s the flavor of the sauce. The salmon is encrusted with bread crumbs, then semi-pannéed in butter. Although Alsace is long part of France, it has been German in its history as well, and you see that influence in the food.

Choucroute is French sauerkraut. I’ve been to restaurants in Alsace and had this very dish there, and Susan has it nailed. Every time I order it, my mind is prousted back to Colmar.

Barbecue Oysters, Middendorf’s River Parishes, Exit 15 off I-55, Manchac. 985-386-6666.

The name suggests something like Drago’s famous grilled oysters, but this is a dish unique to Middendorf’s. The oysters are baked on the shells, after being topped with a thick, reddishbrown sauce whose flavor components are all but impossible to discern. It’s savory and aromatic like a steak sauce, peppery like barbecue sauce, and has a curious texture. If you get a half-dozen of these, you’ll wish you’d asked for another six. A decided sleeper on the menu of this great old catfish house in the marshes.

Pescado Campeche, Mizado Lakeview, 5080 Pontchartrain Blvd., 885-5555.

The name means, “Fish of the Gulf enclosed by the Yucatan Peninsula” tells us a lot. The Gulf of Campeche teems with fish, most of them species that we

are very familiar with in New Orleans.

The kitchen turns out a nice slab of the fish of the day, right off the grill, striped with several sauces, dominated by a sharp, herbal chimichurri and a rich serrano crema. Delicious eating. The only objection I could have is that there are semi-mashed potatoes under the fish, which to me is a textural mismatch.

The restaurant is the latest creation of the Taste Buds, who in the past brought us Zea and Semolina. It’s decidedly Mexican, but in a style unfamiliar to most Orleanians. Very interesting, particularly if you love seafood.

Lobster Empire, Drago’s CBD, 2 Poydras St., 584-3911.

For my money, the only way you can find a better lobster than those at Drago’s is to travel to Maine or Canada.

They sell so many lobsters at Drago’s that they’re always still fat and meaty by the time they get to your table. This variation starts with a pound-and-a-half lobster, which is steamed and then cut open end to end. The tail and head contents are pulled off to one side, allowing pockets for the creamy sauce with oysters and mushrooms. The plate is finished off with a terrific seafood pasta in a cream sauce. Very rich.

Pan-Seared Halibut, Gautreau’s Uptown, 1728 Soniat St., 8997397.

Halibut is not a local fish, but we can forgive it that. It’s one of the best of the exotic species we find on New Orleans menus. For a long time, Gautreau’s features halibut as often as it can be found in the market fresh— usually and best from Alaska. They cut thick rectangles from the enormous fillets and either sear them or roast them under an herbal crust. It has become a signature dish at the Uptown bistro.

Wine Cellar

by Bill Kearney MANY YEARS AGO, I was fortunate to be a student in a seminar being conducted by one of the country’s premier wine experts.

At the time, he held the laudable title of Master of Wine, and there were fewer than 50 Americans who were preeminent in the field of wine and held this extraordinary title. Without doubt, he was one of the most accomplished gentlemen in this field, and this seminar was packed with inquisitive people like myself who hoped to gain some pearls of wisdom.

He started off by proclaiming that technological advances in the field of wine had all but made the distinction of vintages a moot point. Without question, the knowledge he forgot that day was more than I had amassed in my lifetime, but I

While California weather patterns have been less volatile, French wines have given a clear and resounding insight as to the detrimental affect that Mother Nature can play in any given year. In particular, destructive rains and hail have played havoc with grape vines in Burgundy. This has severely reduced crops and has also adversely affected grape cluster-intensity in several vintages. For those who think vintage variation does not matter, I point to the white wines of Burgundy for 2014 and the ensuing vintage of 2015 for red wines.

The white wines from 2014 are particularly wonderful with a sense of crispness and structure that is sure to please most any palate. There is an abundance of fruit in these wines,

Why Vintages Matter

instinctively knew his premise was faulty. For if true, wine would become Coca-Cola, and everything could be constructed within the confines of a laboratory. Could dirt and weather patterns have become so meaningless as to suggest that this year’s wine would be just as good as next year’s, and Mother Nature was powerless to change that?

My novice perspective and prayers have been answered countless times with a resounding response and yes, vintages and place of origin are critical components in determining the final outcome of wines’ accessibility and quality.

While few can take issue with the premise that wines can be manipulated with arcane practices such as wood chips and other abhorrent designs, this is not what wine is about. It is also clear that technology has made amazing progress in quality control and it is clear that weather patterns during the last ten years have produced more years of quality than years of disappointment in many areas. Some oneologists are concerned that these patterns of warming are producing “typical” wines that lack the complexity for which certain geographies should be producing as abundant fruit-forward wines become the norm. (I am not clear as to whether George Bush shares the blame for this also, though I am sure the jury is still not in)

though they are extremely pleasing and balanced. The “Old World” white wines from Burgundy will also be prime candidates for aging, as they have the ability to reward collectors and those with patience. After a few years, the 2014 white wines should be candidates for amazing drinking potential, as they will be fully integrated.

While the red Burgundy wines from 2015 are generally just beginning to arrive, it is a vintage that has generated fanfare and excitement. Recent vintages of Burgundy have produced decent though uneven wines, but 2015 is being heralded as one that is as classic as 2005, which is considered a generational classic. In many cases, 2005 red Burgundies are just coming around to reveal the many layers of extraordinary fruit, and if 2015 is anything like this, lovers of pinot noir will be thrilled.

California has seen a run of many good vintages, especially as it relates to Napa Valley cabernet auvignon. While this does not encourage stylistic variation as grape clusters seem to be both abundant and juicy, do not fall prey to those who would have you believe that vintages no longer matter. Indeed, while the location of the grape vine is the single most compelling factor, weather patterns will change, and this can create a variety of oenological outcomes. Yes, vintages do matter.

April-May 2017 55

A Mexican-Inspired Outdoor Retreat A Mexican-inspired outdoor retreat brings additional living and entertaining space to this old Metairie property. Featuring colorful outdoor elements, it includes custom fountains finished with ornate tile and an adobe-style, wood-burning fireplace. The eclectic and unique outdoor kitchen boasts a custom “beach shell” façade with bar stool seating at the counter.

The painted outdoor pavilion is broken into various gathering spaces and complements the vibrant colors of the space, which creates a unifying theme.

56

Inside New Orleans

“We took pleasure in working with these clients to develop and create the perfect landscape for their property, paying attention to cost, on-going maintenance and their desired timeframe,” says Mullin Landscape’s Chase Mullin. “This project included a variety of landscape elements, such as an outdoor kitchen, an outdoor fireplace, plantings, irrigation and a water feature. The beautiful and simplistic nature of this yard’s landscaping ties the entire backyard together into a warm and inviting entertaining space.”

April-May 2017 57

photos courtesy: MULLIN LANDSCAPE ASSOCIATES

58

Inside New Orleans

photos courtesy: MULLIN LANDSCAPE ASSOCIATES

Opposite page, clockwise: The Mexican-inspired outdoor living space features a hand-painted farm table, which is surrounded by turquoise and chartreuse bamboo dining chairs to provide seating for eight. A large drum light trimmed in gold hangs from the turquoise ceiling; the “beach shell” façade of the bar; beautiful ceramic-tile fountains finished in blues and whites flank the adobe-style, wood-burning fireplace; four barstools line the bar.

Though visual beauty most often directs an outdoor design, many other aspects contribute to its enjoyment. Consider your back yard’s point of view when designing your space. An outdoor vista just off the house presents a chance to easily slip outdoors for morning coffee or evening conversation. Eastor west-facing views let you savor the beauty of a rising or setting sun, or simply enjoy the lovely scenery at any time of day.

Create a full sensory experience with the earthy perfume of heirloom roses or an herb garden filled with flavorful leaves. Let texture-rich plants build out your spaces, and water features can add soothing sounds to your space.

April-May 2017 59

Home and Garden

60

Inside New Orleans

In Your Own Backyard

by ANGELA HARWOOD

DID YOU KNOW that the nation’s top-ranked program in landscape architecture is located right here, in your own backyard?

The LSU Robert Reich School of Landscape Architecture has received top rankings from DesignIntelligence magazine, the leading journal of design professionals, seven times since 2006. The graduate program has been ranked within the top six in the nation for over 10 years, sharing top rankings with Harvard; Cornell; the University of California, Berkeley; and the University of Pennsylvania.

Often mistakenly thought of as synonymous with landscaping and lawn care, landscape architecture encompasses so much more. One of the world’s fastest-growing fields, the profession combines art and design, science, horticulture, and construction in the design of any outdoor space. But what, exactly, is landscape architecture—is it gardening, or science or art?

Bruce Sharky, professor of landscape architecture at LSU, argues that it is all of these and more in his recent book, Thinking about Landscape Architecture: Principles of a Design Profession for the 21st Century. Sharky, a leading scholar and practitioner, discusses the varieties of the profession, emphasizing contributions that landscape architects have made across the world in daily practice, exploring how, from a basis in garden design, the profession has “leapt over the garden wall” to encapsulate areas such as urban and park design, community and regional planning, habitat restoration, green infrastructure and sustainable design, and site engineering and implementation.

Sharky offers examples of contemporary landscape architecture >>

April-May 2017 61

Image courtesy: SWA GROUP. Photo by TOM FOX.

Home and garden

SWA Group’s Buffalo Bayou Promenade shows the inherent social benefits that

are possible when design informs development. The landscape architecture firm

worked with engineers to update infrastructure and improve the quality of life for

Houstonians by creating recreational opportunities and adding green space.

work—from storm water management and

of Landscape Architecture, the highest honor the

walkable cities to well-known projects like the

ASLA bestows on a landscape architecture firm.

New York High Line and London Olympic Park.

It’s no wonder that so many of the nation’s

The works and projects of dozens of LSU alumni

leading landscape architects were educated right

are featured, as well, including alumnus William

here, in Louisiana. Landscape is at the forefront of

Roberts, whose installation from the Contemporary

any Louisianian’s mind. Whether you are thinking

Art Museum in St. Louis is featured on the cover.

about how beautiful the trees are or when the next

Landscape architects from LSU have worked on

flood is coming, our state’s unique setting is hard

significant projects with lasting impact right here

to ignore. Our locale breeds experts equipped

in New Orleans, such as the redevelopment of

to solve some of the world’s biggest problems,

the Vieux Carre Riverfront, the Louisiana World

such as rising sea levels, subsidence, flood and

Exposition, and the Audubon Park Zoological

drought, and urban blight.

Garden. In fact, the school’s successful alumni are

For example, a project directed by LSU

a significant factor in the program’s high rankings.

alumnus Kinder Baumgardner, president of SWA

LSU landscape architecture alumni are leading

Group and principal at SWA’s Houston office,

principals and founders of many of the nation’s—

has received national and international acclaim

and the world’s—top design firms, including SWA

for its progress in changing Houston from a city

Group, Design Workshop, Reed Hilderbrand, and

of roadways into a city of river ways. The Bayou

The Office of James Burnett. In the past 12 years,

Greenways master plan calls for a new 300-mile-

these four firms have represented one-third of the

long linear park system connecting over 1.9

Firm Awards conferred by the American Society

million citizens along Harris County’s 10 major

The book, Thinking about Landcscape

Architecture, by LSU Professor Bruce Sharky, emphasizes the contributions of landscape architects across the world.

waterways. With a multitude of economic, environmental, physical and social benefits, the annual remunerations of this project are estimated to be in excess of $117 million. The first leg of the project, the Sabine Promenade in Buffalo Bayou Park, enhanced the bayou’s natural meanders while offering increased resiliency against floodwaters. All lighting, plantings, and walkways were designed to withstand periodic flooding, and the Corps of Engineers existing HEC model was used to ensure floodwater conveyance would not be compromised by the improvements. Today, the formerly trash-strewn waterway teems with wildlife and pedestrians.

Baumgardner noted, “When design informs development, you can address important infrastructural needs while also creating recreational opportunities that improve a city’s overall quality of life.”

Going forward, one of the nation’s biggest challenges will be addressing existing, outdated infrastructure. Landscape architects will have a significant role in adapting infrastructure and offering new design innovations. And the top tier of the profession’s leading members are educated right here, in your own backyard.

Visit design.lsu.edu for more information about the LSU Robert Reich School of Landscape Architecture.

April-May 2017 63

Home and garden

IN The Bookcase

feature a parterre—a type of garden design, with ornamental beds separated by paths, carried from France to the New World and embraced by New Orleans gardeners. Two delightful nymphs, drawn from an 1848 archival plan, hint at the proficiency and creativity that elevated the city’s notarial drawings to the status of Illustration Art. Profiles of nearly eighty individual properties—from the French Quarter to the old Creole neighborhoods downriver, from back-of-town and Bayou St. John to the newer upriver faubourgs—reveal both continuities and compelling differences in cultural ambitions and garden aesthetics. A foreword by S. Frederick Starr, owner of the city’s only surviving antebellum riverfront plantation house, places the book and its authors within a vital line of New Orleans preservation efforts.

graduates of Newcomb College, they are active preservationists FRENCH SETTLERS IN NEW ORLEANS

and authors; Garden Legacy is their

adopted garden prototypes from

eighth collaboration.

the era of Louis XIV to the more

Christovich, descended from

abundant plant life yet smaller-scale

some of the earliest French and

gardens of colonial Louisiana. Garden

Spanish settlers of the region, is a

Legacy, published by The Historic

lifelong resident of New Orleans.

New Orleans Collection, accords the

She has received numerous

rich French-American tradition of

honors for her writing and

Christovich and

landscape design and horticultural

preservation activities, including

Roulhac Bunkley

study its rightful place in transatlantic

the Alice Davis Hitchcock Book

cultural history. This sumptuously

Award for scholarship in the

illustrated survey showcases period

history of architecture.

Garden Legacy

by Mary Louise Mossy

Toledano; foreword by S. Frederick Starr

maps and prints from HNOC and other North American and European institutions; the remarkable nineteenth-century

West Texas. Her mother, an Alabamian of French descent,

plan-book collection of the New Orleans Notarial Archives;

encouraged her interest in New Orleans colonial history.

and contemporary memoirs of early Louisiana settlers and

Among Toledano’s many writings on New Orleans

naturalists. Three wondrous centuries of New Orleans garden

architecture are A Pattern Book of New Orleans Architecture

design are captured here, chronicled for the first time in the

and National Trust for Historic Preservation guides to New

context of the city’s Frenchness.

Orleans and Savannah.

The embossed dust jacket of Garden Legacy shows a section of the earliest Notarial Archives drawing (1807) to 64

Inside New Orleans

Toledano grew up in the Comanche country of

A book release party will be held April 12 from 6-8pm.

For more information, go to hnoc.com.

photo courtesy: DALE N. ATKINS, CLERK OF CIVIL DISTRICT COURT, PARISH OF ORLEANS

Garden Legacy is written by New Orleans natives Mary Louise Mossy Christovich and Roulhac Bunkley Toledano. Both

April-May 2017 65

Home and garden

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J Hand Homes, LLC

H O M E

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into your home.”

Rug Chic also offers custom furniture for any room in your home, including sofas, chairs, beds and accent pieces. “Like our relationships with our rug weavers, we have a wonderful relationship with upholstery manufacturer and our rug manufacturers. We specialize in custom rugs of any design and color. We can design it for you or you can choose from already-made designs.”

In addition to upholstery and slipcovered furniture, Beth curates a selection of fine wood furniture made in Italy. With nearly 20 years of procurement, antique furniture and rugs are also found throughout the store. And if you don’t see what you’re looking for, Beth can have your piece specially made. “Everything is customizable—our upholstery, furniture and rugs. For instance, we recently sent a photo of a sideboard that our client wanted a headboard to look like. It arrived from Italy perfect—exactly what they envisioned.”

Once you have made your selections at Rug Chic, Beth’s team delivers and installs your rugs, furniture and more. “We are happy to deliver and install everything we have in the store. We enjoy working with designers who allow us to go into a home to install our rugs and furniture. We see

Rug Chic Floor Art. That’s how Beth Assaf, owner of Rug Chic Home Décor, best describes rugs. “Hand-knotted rugs and their natural-dyed colors are so specific that they can never be duplicated. It really is art.”

Like any form of art, it can be an investment that will easily be passed on through generations. “A hand-knotted, 100-percent wool rug is durable enough to outlive you and your children. The material

ourselves as a great support for designers in New Orleans and on the north shore.”

As an expert in rugs, Beth offers rug appraisals for antique and heirloom rugs, as well as, cleaning and preservation recommendations.

Beth can be seen giving talks on rugs from New York design center to local garden clubs.

dates back to 4 B.C.—it’s made to last!” says Beth.

“With any investment, you want to make sure you’ll be happy with it for a very long time. I always say to choose a color that makes you happy. If aquamarine makes you happy, have that color in it,” says Beth. “Vegetable-dyed rugs always have variation, which allows them to blend with other colors in the room. The rug should be the last thing to change when updating. Wall color and fabric are much easier to change and are less expensive. Your rug should be the anchor of the room.”

Beth sources her rugs in Afghanistan, Pakistan, Turkey, Nepal and other regions that are home to master weavers. “We work closely with weavers in the world’s best rug-making regions to find fine-quality, one-of-a-kind, hand-knotted rugs. We are able to source rugs that translate well in our local marketplace and only choose items that are made with 100-percent child-free labor. For me, the origination of the rug and the conditions it was made in are important. You’re bringing that energy

Rug Chic serves New Orleans, South Louisiana and the Gulf Coast. The flagship store is located at 4240 Highway 22, Ste. 6, in Mandeville.

985-674-1070. rugchic.com.

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Home and garden

Home and garden Resources

mullin landscape Chase Mullin

“The details are really important,” says Chase Mullin, owner of Mullin Landscape Associates. “Often, small things can get overlooked

Judy at the Rink

Architectural millwork for

2727 Prytania St., New Orleans

commercial/residential custom

891-7018

doors, windows, shutters, moldings,

Upscale gift shop and gallery; artwork,

flooring, turnings, custom furniture

jewelry, holiday gifts, home décor.

and lighting.

Mullin Landscape Associates

Pine Grove Lighting & Electrical

621 Distributors Row, Ste F;

50 West Ct., Mandeville

Harahan; 275-6617

985-843-4003

MullinLandscape.com

pine-grove-electric.com

Landscaping, outdoor kitchens,

Fixtures of every variety and style;

pavilions, fire elements, hardscapes,

gas lanterns, lamps, mirrors and

water features, landscape lighting,

accessories.

irrigation and drainage, fences, decks, and pools.

while building a pool or other outdoor space. It’s our job to ensure it

Ruffino Custom Closets 111 Campbell Ave., Mandeville

all comes together—plantings, pools, structures—to meet our clients’

Outdoor Living Center

985-809-7623

expectations.”

1331 N. Hwy 190, Covington

ruffinoclosets.com

985-893-8008

Custom closet systems, garage

landscape architect where ideas are passed back and forth to develop the

outdoorlivingcenter.com

systems, office space, storage.

needs and desires for the space. Following the initial consultation and

Outdoor furniture, fireplaces, grills,

acceptance of Mullin’s design agreement, measurements and photos

accessories, and gifts.

The process begins with a complimentary consultation with a Mullin

are taken to develop the conceptual design. “We typically present a

Susan Currie Designs 233 Walnut St., New Orleans

preliminary budget and graphic aids along with the conceptual design,”

Palatial Stone & Tile

237-6112

says Chase.

2033 N. Hwy 190 Ste. 9, Covington

susancurriedesign.com

985-249-6868

Detail-oriented expertise for design

numbers are set for the budget. We want to ensure that our clients are

“After revisions, the plans are finalized and approved and real

palatialstone.com

projects creating fabulous New

able to see the value in what we’re building. We don’t want them to

Full-service showroom; highest quality

Orleans interiors.

squander money on unnecessary aspects. I believe that’s a cornerstone of

natural stone, artisan tile, glass and

our good reputation.”

mosaic products. Professional stone

A project manager is assigned to each project as a point of contact

fabrication and installation.

for the client. “Whenever our clients have a concern or question, they

The French Mix by

Jennifer DiCerbo Interiors 228 Lee Lane, Covington

know who to go to, which makes the project run more efficiently. We enjoy

Pan American Power

985-809-3152

presenting a well-finished product to our clients on time and on budget.”

17640 Hard Hat Dr., Covington

shopthefrenchmix.com

985-893-1271

Full-service interior design, custom

PanAmericanPower.com

furnishings, draperies, original art, rugs.

Standby generators, maintenance services, remote monitoring.

Triton Stone Group 6131 River Rd., Harahan

Period Millworks –

Mullin Landscape Associates offers services to residential and commercial clients in New Orleans, Mandeville, Covington, Slidell and surrounding areas.

621 Distributors Row, Ste. F, Harahan. 504-275-6617. mullinlandscape.com.

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Inside New Orleans

tritonstone.com

The Woodwright Shop

Retail showroom for high-quality

306 E. Lockwood St., Covington

kitchen/bath fixtures, tiles, mosaics,

985-705-0115

backsplashes. Wholesale distributor

thewoodwrightshopnola.com

of natural stone.

Flourishes 3

2

1

1. Walker transitional outdoor pendant light

by Hinkley Lighting. Pine Grove Lighting and Electrical Supply, Mandeville, 985-893-4003.

2. African sea glass beads featuring handpainted and -crafted Guardian of Beaches and Storms crosses by artist John Hodges,

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$78. Rug Chic, Mandeville, 985-674-1070.

3. The Good Egg Swivel Chair by Milo Baughman, $4,450. Available at Virginia Dunn, New Orleans, 899-8604. 4. A gift for all occassions! Mandina’s, New Orleans, 482-9179; Messina’s Runway Cafe, New Orleans, 241-5300; Carreta’s Grill, Metairie, 837-6696; Caffe! Caffe!, Metairie, 885-4845.

5. Wesley Hall’s Serena ottoman, starts at $1,010. Susan Currie Designs, New Orleans, 237-6112. 6. 175th Anniversary Cookbook, $39.95. Antoine’s Restaurant, New Orleans, 581-4422, antoines.com.

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April-May 2017 71

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Inside New Orleans

Flourishes

2

1

3

1. Abstract street scenes, 12” x 16”, made with

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hand-painted oils; $238 each. EMB Interiors, Mandeville, 985-626-1522. 2. Strawberry dessert plates, set of four, $105. The Linen Registry, Metairie, 831-8228. 3. Lampe Berger purifying and perfuming lamps. Gifts sets starting at $50. Auraluz, Metairie, 888-3313 or shopauraluz.com. 4. French Provincial lyre back fruitwood chair, early 19th Century. History Antiques & Interiors, Covington, 985-892-0010.

5. Melamine tableware for outdoor entertaining.

Sea Glass dinner plate in navy, $6.99; crab salad plate, $6.99; aqua-rimmed tumbler,

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$7.99, coral wedge placemat, $3.25. Outdoor Living Center, Covington, 985-893-8008.

6. Verve desk lamp, 23”h x 16”d, iron and brass hand painted in pewter tones with glass shade and toggle switch, $785. Arabella Fine Gifts and

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Home Décor, Mandeville, 985-727-9787.

April-May 2017 73

Flourishes 1

2

3

4

1. Large ceramic water pitcher. Judy at the Rink, New Orleans, 891-7018. 2. Settee in princess citrine; customizable; handcrafted in USA. 5

The French Mix by Jennifer Dicerbo Interiors, Covington, 985-809-3152. 3. Stainless doublewalled insulated wine glasses, $32 each. Niche Modern Home, Mandeville, 985-624-4045.

4. Hand-stamped vintage wedding silverware, $40 for the

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set. NOLA Boards, New Orleans, 516-2601. 5. Leaf ceramic serving bowl, $198. Little Miss Muffin, New Orleans, 482-8200. 6. Traditional writing desk, from a whole home collection inspired by farmstyle antiques of Old World Europe. American Factory Direct, Covington, 985-871-0355.

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April-May 2017 75

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Inside New Orleans

INside Look

3 2

1

4

Spring Chic 1. 18K yellow gold, chrysoprase and diamond pendant and chain. Price upon request.

Adler’s, New Orleans, 568-0610. 2. Coral colored KikiSol top, $33.50. Chateau Drugs, Metairie, 889-2300. 3. Blue off-the-shoulder ruffled top, $295; lace midi skirt, $495.

Elizabeth’s, Metairie, 833-3717. 4. Diane Von Furstenberg cross over blouse with button and tie closure, $328. FeBe, Metairie, 8355250. 5. Diamond engagement ring, price

5

upon request. Jack Sutton, New Orleans, 522-0555, jacksutton.com.

April-May 2017 77

INside Look 1

2 3

Spring Chic 1. Babor skin care line. Grand Hotel Marriott, Golf Club and Spa; Point Clear, Alabama. Visit grandhotelmarriott.com or call 251-990-6385 for more details. 2. Heather Elizabeth necklace, $48.

The Shop at The Collection, The Historic New Orleans Collection, 598-7147. 3. Samba Mineral swim suit by Prima Donna. Bandeau top in sizes A-G; bikini or full bottoms and matching sheer pareo swim cover also available. Bra Genie,

4

Mandeville, 985-951-8638. 4. 18K yellow gold ring from Ippolita features six square peridot 5

gemstones prong set on a polished split shank, $4,295. Lee Michael’s Fine Jewelry, Metairie, 832-0000. 5. Shoshanna Fillmore cold-shoulder ribbed cocktail dress, $395. FeBe, Metairie, 8355250. 6. Long flutter-sleeve top in lemon, $290.

Elizabeth’s, Metairie, 833-3717.

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Inside New Orleans

April-May 2017 79

INside Look 1

2

Spring Chic

3

1. Tacori Island Rains Pavé Simply Gem Ring featuring a sky-blue topaz surrounded by white diamonds, $810.

Boudreaux’s Jewelers, Metairie, 831-2602. 2. Mai Romper in Tiki Pink Flamingo Engineered, $188. Palm Village–A Lilly Pulitzer Store, Mandeville, 985-778-2547 3. Tie dye print dress, $46. The Lifestyle Store at Franco’s, Mandeville, 985-792-0200. 4. Mock Scuba dress in black with pink Dri-Tex, $190. Kevan Hall Sport, kevanhallsport. com. 5. Traveler Sport Shirt available in tailored and traditional fit, 100% cotton, $79.50. Jos. A. Banks, Metairie and New Orleans, 528-9491.

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April-May 2017 81

Senior Living

THROW AWAY ALL OF YOUR MISCONCEPTIONS about retirement living. Senior living communities are service-enriched residential communities, not a rest home or an institution! Residents enjoy all of the advantages of an independent lifestyle within a comfortable and burden-free environment.

Free yourself from the daily concerns of meal

if and when they change.

Before you say “I’m not ready for a retirement community,” ask yourself these questions:

unforeseen circumstances force you or your loved ones into a decision you haven’t prepared for.

What is it I’m not ready for?

Will I have to move again if my health fails?

Today’s retirement communities are far different

Most retirement community residents never have

from what they used to be. They’re for people who

to make another move. These communities encourage

planning, home repairs and maintenance, all while

want to maintain their independence and make their

healthy, active, independent living, but most are ready

filling your time with new friends and a variety of

own decisions. Residents enjoy life more — not less.

when a resident’s circumstances change.

Why should I consider a move if I’m still healthy?

you is an important decision. It involves more than

ahead your whole life, so don’t wait until

choosing a lifestyle that’s right for you!

recreational, cultural and social opportunities.

A senior living community should meet your social, recreational, cultural and educational requirements. And you also want to be sure there is a continuum of care in place to meet your needs 82

Inside New Orleans

What better time to move? You’ve planned

Choosing the right retirement community for simply selecting the right floor plan — it’s about

Senior Living

IN The Bookcase

by Terri Schlichenmeyer

examine them, say the authors, but don’t judge them. The best way to find compassion is to offer it to ourselves first.

It’s natural to feel anger at any time, but you can deal with it by acknowledging the frustration that leads to it. Put yourself in your loved one’s place and remember that “We have the power to shift our perspective[s].” Take a deep breath, and “take some time to find creative solutions.”

Know your breaking point and ask for help before you reach it; don’t, in fact, ever be afraid to ask for help.

Remember, too, that an adult loved one may still be capable of decision-making.

Keep a schedule, but don’t be so rigid that you can’t appreciate spontaneity. Try to maintain a sense of humor in some way. Ask to hear old stories and memories as a way to boost joy for you both. “Seek reasons to be grateful …”

Understand that you may grieve now more than later, and that you simply can’t control everything, so go ahead and “ease up on yourself …”

Much as I liked the sentiment behind AARP Meditations for Caregivers, there was one thing I struggled THE ANSWER COULD ONLY BE “YES.” Still, it was the hardest decision you’ve ever made. You

with: the stories accompanying the meditations. Roughly divided into “twenty-eight themes,” this book walks

couldn’t do it—but then again, you couldn’t not: Dad fell,

readers through nearly every emotion they may be feeling

AARP Meditations

then he fell ill, and your home was the logical place for him

at any stage of caregiving. You don’t have to read cover

for Caregivers

to be. You’ve had help, naturally, but you could always use

to cover; pick a page, though, and you’ll be presented

by Barry J. Jacobs, Psy.D.

more, and in AARP Meditations for Caregivers by Barry J.

with an anecdote that just doesn’t feel authentic. Yes, it’s

and Julia L. Mayer, Psy.D.

Jacobs, Psy.D. and Julia L. Mayer, Psy.D., you may find it.

representative of what caregivers may be experiencing, but

Forty million people.

According to reports, that’s how many Americans

psychologist-authors Barry Jacobs and Julia Mayer include

friends each year.” If you’re one of them, say the authors,

gentle succor to end their mini-chapters. And therein

you know that caregiving can be rewarding and meaningful,

lies the reason why you need this book: Those words of

but also exhausting, “transformative,” and “stressful in

wisdom, and not the “stories,” are packed with power and

many ways.” With this book in hand, you don’t have to feel

mind-changing thought-provokers that could turn your

alone while offering that care.

day around. They could be lifesavers. They will make a

at her home, yours or a nursing home, a dozen different feelings may swirl inside you. Accept those feelings and Inside New Orleans

Scan past them, however, and you’ll find that clinical

“provide unpaid care to cherished family members or

When a loved one needs day-to-day help, whether

84

after awhile, those tales weaken the book.

difference.

And for those very reasons, the only answer to AARP Meditations for Caregivers is “yes.”

St. Anthony's Gardens

A Senior Living Ministry of the Archdiocese of New Orleans Introducing St. Anthony’s Gardens, A Senior Living Ministry of the Archdiocese of New Orleans. Rooted in Catholic principles and traditions, this all-new retirement community represents a new and different level of senior living.

“Say hello to more freedom, purpose, and peace of mind,” says Executive Director Corey Leftwich. “St. Anthony’s Gardens is quickly becoming a desirable choice for individuals looking for exceptional senior living on the Northshore of New Orleans and beyond.”

Residents enjoy a beautifully appointed new private residence— whether they prefer the freedom of independent living or the comfort of assisted living—with a helping hand available when needed. Even better, resort-style amenities expand the living space for residents.

St. Anthony’s Garden’s offers inviting areas to gather with new friends. Discuss the latest game in the lounge. Join an aerobics class in an exercise room. See a movie in the big-screen theater. Learn how to paint in the arts and crafts studio. Say a prayer in the chapel. Plus, a full calendar of social opportunities keeps life inspiring, meaningful and enjoyable.

In addition to independent living and assisted living, St. Anthony’s Gardens also offers highly specialized memory care featuring Heartfelt Connections – A Memory Care Program® for individuals with Alzheimer’s disease or other dementias.

Conveniently located next to Most Holy Trinity Catholic Church at 601 Holy Trinity Drive in Covington, retirees and families are invited to schedule a visit anytime by calling (985) 605-5950. For more information, they can also visit the website at www.StAnthonysGardens.org.

April-May 2017 85

Senior Living

Understanding Hospice Care There are many myths and misunderstandings surrounding hospice care. We asked Canon Hospice to answer some of the questions families and patients may have.

Will you lose your Medicare benefits when you accept hospice care?

No. A patient never loses Medicare benefits. The hospice Medicare benefit is another part of Medicare coverage.

Do you have to be actively dying to receive hospice care?

No. A patient may be admitted to hospice at any time during the last six months of life. It is best when the patient is referred early before death is imminent or there is a crisis situation so that the hospice team can have time to adequately prepare the patient and family for the impending death and so that hospice can do all it can to enhance the quality of the patient’s life.

Once you are accepted into hospice care, can you ever be hospitalized again?

Yes. Under hospice care, the patient may be hospitalized to control symptoms or to provide respite care for the family if necessary.

Once you get into hospice, can you get out of it?

Yes. Hospice patients can withdraw from the program if they later choose to do so.

Is hospice care only for the elderly?

No. While it is true that the majority (70-75%) of hospice patients are over the age of 65, hospice care is for all ages.

Are there any differences between hospice care and home health?

Yes. Although hospice care is provided most often in the home, there are significant differences between hospice and home health care. Home health is based on a medical model and addresses mainly issues dealing with the patient’s physical condition. Hospice is holistic in nature and addresses the entire patient, physically, emotionally, socially and spiritually. Unlike in home health, hospice patients are not required to be homebound.

At Canon Hospice, care is provided by a team of highly skilled professionals whose goal is to allow their patients to live each day to the fullest and enjoy their time with family and friends. They are committed to meeting the physical, emotional and spiritual needs of their patients and their families. Canon’s community involvement is extended through the non-profit Akula Foundation. The Foundation sponsors Camp Swan, a children’s bereavement camp, and the Grief Resource Center, a service provided to anyone who is experiencing any type of loss.

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S E N I O R

Lambeth House “We want people to spend their time living at Lambeth House, not just residing,” says Scott Crabtree, Lambeth House President and CEO. “We feel strongly about active aging and the benefits it has for people, not only physically, but mentally.”

The Wellness Center at Lambeth House has over 21,000 square feet dedicated to promoting mind, body and spirit wellness. “Lambeth House is among the nation’s most progressive retirement communities as it relates to active aging,” says Jeré Hales, COO. “The term active aging describes the processes that optimize an adult’s health and wellbeing through physical, intellectual, mental and social stimulation. It embraces the notion that life as we age can be lived to the fullest.”

“We’ve watched residents improve their life here. It is a comprehensive wellness program that goes beyond physical fitness. We offer stimulating educational programs and cultural amenities such as an extensive art and historical letter collection, as well as the opportunity for artistic self-expression,” says Scott. “We are committed to helping people age in a healthy way.”

Within the Center, residents and outside members can benefit from the fitness center, indoor salt water pool, meditation room and garden, and art studio. “In addition to individual exercise programs, we offer Tai Chi, yoga, balance and strength training plans and aquatic programs,” says Jeré. “Residents are discovering talents they didn’t know they had. Some have become amazing artists and more. Lambeth House is not a place to find an easy chair. It is a place to discover yourself.”

L I V I N G

CHRISTWOOD When planning your future, do you envision a cottage or apartment surrounded by beautiful grounds and a secure, carefree lifestyle? If so, Christwood in Covington is meant for you!

Christwood offers a comprehensive range of living options and a full continuum of care–Independent Living, Assisted Living, Skilled Nursing, Cognitive Memory Care and Adult Day Stay service–on one campus.

Attractive home options in Independent Living include premier apartments, Atrium apartments, and free-standing cottages with two-car garages! Atrium apartments surround an enclosure with fireplace, an established gallery with bi-monthly exhibits, the Atrium Café and various social events. All come with the assurance of health care and myriad of amenities and services for an easier, healthier lifestyle.

Through varied programs, residents grow and thrive: weekly technology instruction; art classes; memoir writing; weekly spiritual opportunities; Christwood Speaker Series driven by residents and Southeastern University faculty; gardening; and book, bridge, poker and opera clubs among others.

Residents are encouraged to participate in wellness activities and instruction in the Community Center, a 23,000-square-foot health and wellness center featuring an indoor heated saltwater pool, fitness room, aerobics center, Lotus Spa, and more.

Longleaf at Christwood opened in January 2017. Residents and adults aged 60 and above having difficulty with cognitive memory decline receive a full range of assisted living support with focus on memory care through a plan developed specifically for each. Staff members receive specialized training. Longleaf also provides Adult Day Stay service.

The campus includes 118 independent living apartment homes, 56 private nursing care residences, 15 secure memory care rooms and 61 assisted living apartments. Lambeth House is located at

At Christwood you can fulfill the future you envision. So many have!

150 Broadway St., New Orleans. 865-1960. lambethhouse.com.

For more information, call 985-898-0515 or visit www.christwoodrc.com.

April-May 2017 87

Senior Living

Senior Living Resources

Avanti Senior Living 2234 Watercross Pkwy, Covington 985-222-9747 Assisted living and memory care in a boutiquelike hotel setting with unrivaled care.

Canon Hospice 1221 S. Clearview Pkwy., 4th floor; New Orleans, 818-2723 CanonHospice.com Helps patients and their families accept terminal illness resourcefully and positively.

Christwood Retirement Community 100 Christwood Blvd., Covington 985-898-0515 or 800-480-4361 christwoodrc.com Independent living, assisted living, cognitive memory care, rehabilitation, skilled nursing, companion services, Christwood at Home, and Christwood Dementia Home Services Christie Tournet 1795 W. Causeway Approach, Ste. 103A; Mandeville; 985-957-2177 tournetlaw.com Estate planning and successions, commercial and real estate law, Worker’s Compensation defense.

Dependable In Home Care 702 N. Carrollton Ave., New Orleans; 486-5044 dependablecare.net The caregivers you request, when you need them, at a price you can afford.

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Inside New Orleans

Home Care Solutions 3421 N. Causeway Blvd., Ste 502; Metairie 828-0900 HomeCareNewOrleans.com Non-medical home-care services 24/7 and professional Aging Life Care Management by licensed, accredited, social workers and nurses.

Lambeth House 150 Broadway, New Orleans 865-1960 LambethHouse.com Life plan, retirement, community.

Poydras Home 5354 Magazine St., New Orleans 897-0535 PoydrasHome.com Independent living, assisted living and nursing care with secure memory care available in assisted living and nursing; adult day program.

St. Anthony’s Gardens 601 Holy Trinity Dr., Covington 985-605-5950 StAnthonysGardens.org A Senior Living Ministry of the Archdiocese of New Orleans specializing in senior living, independent living 55+ and older, assisted living; memory care.

SWEGS Kitchen 231 N. Carrollton Ave., Ste. B; New Orleans 4350 Highway 22, Ste. H; Mandeville 301-9196 / 985-951-2064 SwegsKitchen.com Instagram, Twitter, Facebook Healthy pre-made comfort food.

Westside Orthopedic Clinic 1301 Barataria Blvd., Marrero 347-0243 westsideortho.com General orthopedics, minimally invasive procedures, expert in the field.

April-May 2017 89

by Kim Bergeron

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Inside New Orleans

photo: KIM BERGERON

Crew-Cuts Crooner John Perkins

WHILE JOHN PERKINS is best known as the lead singer for the popular Crew-Cuts band, the tenor’s professional music career actually began 20 years prior to his band’s chart-topping hits Sh-Boom, Earth Angel and more.

In the mid-1930s, when he was only 3 years old, John’s father landed him a gig as a performer on a local radio station in his hometown of Toronto, Ontario, Canada. Every week, John would sing a few songs and was paid in cash—two shiny quarters per episode. For the next two and a half years, he was known as Wee Jackie, the “BonKora Boy,” named after one of the products offered by the show’s advertising sponsor. But following the 1939 passing of the Coogan Law regulating child labor, the station opted to end its arrangement with young John. “So then my dad took the show on the road, and we visited more stations,” says John. This would continue for a

few more years, at which time the almost-8-yearold’s music career was put on hold for schooling.

“I spent half a year in first grade, skipped second and finished the year in third grade at St. Michael’s >>

April-May 2017 91

Cathedral Choir School,” he chuckles.

John is very soft spoken, but his eyes light up as he shares the tales of his childhood and the path that led him to his celebrated career. Sitting in the living room of the Slidell home he has shared with his wife and children since 1967, we are surrounded by memorabilia documenting a life filled with adventures.

On the wall to his left is a collection of framed Crew-Cuts album covers, displayed in five vertical rows of two. Propped up on the fireplace mantle is a golden album mounted on a wooden plaque, a gift from Ed Sullivan. And

a nearby glass case houses numerous accolades for his work in the arts and in the community.

The crown jewel of the collection is the award he received when the Crew-Cuts were inducted into the Canadian Music Hall of Fame in 1984, following the inductions of Paul Anka, Joni Mitchell and Neil Young, and preceding so many more, including The Guess Who, Leonard Cohen, Rush, David Foster, Bryan Adams, Shania Twain, k.d. lang, Bachman-Turner Overdrive and Alanis Morissette. He is a quiet legend in great company.

The showcase also includes a handful of awards from the Slidell Little Theatre, including two for which he seems most proud: his Ginny Awards for Best Actor and Best Play for Forever Plaid, an autographical production based on the Crew-Cuts’ story. Rounding out the collection are the St. Tammany Parish President’s Arts Award, the City of Slidell Commission on the Arts’ Bravo Award, plaques from the Knights of Columbus and Slidell Elks Lodge, and the Order of St. Louis IX Medallion, in recognition of the time and talent he has contributed to the Catholic Church.

photo courtesy: JOHN PERKINS

Yet for such an accomplished man, he is remarkably humble.

The stories take us through John’s quest to find his musical footing. He and his classmates at St. Michael’s Choir School in Toronto formed several different bands, but in the end, they disbanded so each could focus on finishing high school. It would be at a future homecoming celebration that John would run into former classmate Rudi Maugeri, and the two discussed the possibility of creating a new band. In March of 1952, they were joined by John’s younger brother, Ray, and another classmate, Pat Barrett; the resulting quartet dubbed themselves “The Four Tones.”

Toronto disk jockey Barry Nesbitt took notice of the band and featured them on his weekly teen show. They were embraced by the station’s audiences, who dubbed the foursome “The Canadaires.” At the time, each was working with the Ontario government, but soon all four quit those jobs to pursue their musical careers on a full-time basis. Their efforts led to bookings in small night clubs in Ontario and northern New York, but they set their sights on a competition in New York City—Arthur Godfrey’s television and radio show, Talent Scouts. Though the group came in second place, bested by a comedian, they >>

photo: KIM BERGERON

still landed a small record deal with Thrillwood Records, recording their Chip, Chip, Sing a Song Little Sparrow. It was not as well received as the band had hoped.

It was about this time that the Perkins brothers’ parents, Arthur and Agnes, laid down the law for their sons: make it or leave it. The guys were given one last chance to launch their musical careers, or they would have to pursue more traditional professions. The pressure was on.

The quartet was performing in a small Ontario night club when they learned of an invitation to appear as guests on The Gene Carroll Show, a television program in Cleveland, Ohio. The guys drove 600 miles in subzero temperatures to make it to the performance, hoping it would be that break they needed. And indeed it was. What initially was supposed to be appearances on two episodes of the show was extended to a period of over three weeks, much to the musicians’ delight.

During this time, the guys met local disc jockey Bill Randle, who dubbed the foursome “The CrewCuts,” a moniker inspired by their short hair styles. The name stuck. Randle was so impressed 94

Inside New Orleans

by the singers that he arranged an audition for Mercury Records. The label was equally impressed and signed the group.

What happened next was a whirlwind of activity that left the guys’ heads spinning. The Crew-Cuts’ first hit was Crazy ‘Bout You, Baby, written by Maugeri and Barrett (and an uncredited John.) But it was the 1954 cover of R&B vocal group The Chords’ Sh-Boom, that proved to be the band’s most successful effort ever. That recording is the one that many in the music industry have proclaimed the first official rock ‘n’ roll song in history, long before the music of Bill Haley and Elvis. Of equal significance is that the song was a white quartet’s cover of a black band’s original recording, broadening audiences and paving the way for the desegregation of the music industry.

The Crew-Cuts’ version of the song hit Billboard’s number one spot, remaining at the top of the charts for ten weeks in Canada and nine in the United States. This success was followed by the 1955 release of Earth Angel, which charted in the number three spot. Soon, the band was touring around the United States and abroad. >>

April-May 2017 95

photo courtesy: JOHN PERKINS

A chance encounter in Florida with young brewery heirs led to a gig at a birthday party for a Budweiser executive’s daughter, which in turn led to contracts for three years of work performing in the company’s television commercials. “We were recording the spots at Universal Studios in Hollywood,” says Perkins, “and in the studio right next door, Frank Sinatra was filming one of his movies, so we got to meet him. We were star struck.” At the time, John could not have imagined that his group would go on to sell over a million albums, a feat he believes was celebrated long before Sinatra achieved the same.

The touring led the Crew-Cuts to New Orleans, which included publicity rounds at local radio stations. It was here that he met a young Gilda Casella, then a teen host working on the Sid Noel show. John invited the 17-yearold Warren Easton High School student to the teen matinee at which he was performing on the following day. When asked if the invitation was a courtesy

or of a romantic interest, he leans forward and quietly states that he was taken aback by her beauty, but tried his best to appear cool about it. She reacts to the revelation with a sweet, teenage-crush smile.

After the show ended, John offered to drive Gilda home in lieu of her calling her parents for a ride. What the two didn’t realize was that destiny was about to intervene. “The radio in my car was broken, so we couldn’t listen to music on the way,” says John. “But it just so happened that her father, Peter, fixed radios—it was his profession. So, it was kind of fate.”

When the pair arrived at Gilda’s home, John spoke with her father about the radio, and the patriarch offered to fix it. The process of repairing it required a few weeks, a delay which delighted John—it meant he could stop by daily to check on the progress, a great excuse for him to visit with Gilda.

“By then I was totally smitten,” says Gilda. “He was this big star, and he was in my house, and he was such a gentleman. It was so different from all the other boys my age. I was 17, and he just…. oooh!” And some 60 years later, her infatuation is still quite evident.

Theirs is a love story created by destiny and filled with charms and challenges.

The band’s obligations found John back on the road. He shared the story of a gig at the Empire in Liverpool, where he met at the stage door exit a young fan named Paul. The teenager was enthralled with the Crew-Cuts, asking many questions about their chosen profession, oblivious that his eager inquiries had extended far past the 10 p.m. cutoff time for bus transportation. So, the ever-gracious John offered to walk the young man home, continuing the conversation along the way. Years later, John learned that the story of that encounter had been published, and he was stunned to discover the identity of that young man—it was none other than Sir Paul McCartney, one of the most iconic musicians of all times.

While the touring continued, John would fly to New Orleans for a visit whenever possible, but such opportunities were short and sweet.

In the meantime, the couple spent many evenings on the telephone, and their relationship continued to blossom. “And then there were the letters,” says a swooning Gilda. “He wrote such beautiful letters.” About a year later the two married. The following year, they welcomed their first son, Michael, though John was on the road at the time, regretfully missing the birth. Shortly afterwards,>>

the couple made the decision to make the move from New Orleans to Long Island so they would have more time to spend together between the band’s performances. The next year, they welcomed their second son, Brian.

“Sometimes it was challenging,” says Gilda. “Here I was, a young mom with two babies, away from the home I loved, away from my family, and John was on the road a lot. It was tough at times. But then he’d come home, and we’d fall in love all over again. And everything was good.”

Between tours, the Crew-Cuts recorded 11 albums in all. Technically, says John, it was 12 if you count the 1960 remake, The Crew-Cuts Have a Ball. The album featured previously released songs on the front side, and on the flip side, tips about bowling, the sport that was gaining popularity throughout the country. It was an unusual marketing tactic that produced respectable results.

But by 1964, several of the band members and their spouses were weary of the touring life. When one refused to make the second trip to Japan, it marked the beginning of the end. John and Gilda moved back to New Orleans, and John took a job as an insurance salesman.

The couple welcomed their third son, John. The singer continued to perform whenever possible, joining forces with many other local musicians to provide entertainment at various fundraisers.

Included among those were acclaimed pianist Ronnie Kole, Harry Connick Sr. and a very young Harry Connick Jr. “Little Harry used to sit on a stack of books atop the piano bench, and when he played, we knew he had something very special,” says Gilda.

“At the time, John had a thick, black beard, so Harry called him ‘Uncle Abe,’ citing the resemblance to President 98

Inside New Orleans

photo: KIM BERGERON

Lincoln.” This amused her greatly.

The family moved to Slidell in 1967, where their fourth child, Lisa, was born. John secured a position as the choir director at St. Margaret Mary Church, which he holds to this day.

He and Gilda took up square dancing with the Tammany Twirlers, and they enjoyed frequent camping outings with the group. The couple also worked as entertainment writers, first for the Slidell Daily Times, then The Sentry News, the latter of which was flooded by Katrina in 2005. Though the publishers attempted to resurrect the publication, those efforts proved futile. While Gilda had retired shortly before the storm, the paper’s demise prompted John’s retirement as well.

The two remain actively involved in the community, volunteering their time and talent to various causes.

When asked if he has any advice

for up and coming musicians, John’s reply is simple and direct. “Work hard and get good advice, which is something we didn’t do,” he says, a reference to an early advisor’s quickly spending more than the band was earning. “You need that advice from someone who knows what they’re talking about, who has your best interest at heart.”

The couple will celebrate their 60th anniversary next year, and both feel that they’ve led charmed lives. It seems fitting that their story can be summed up in the lyrics of the CrewCuts’ first number one hit: Life could be a dream. Indeed, for John and Gilda Perkins, it has been.

Hear John Perkins perform with The Ronnie Kole Show on Saturday, April 8, at the French Quarter Festival. For more information on the lineup, visit fqfi.org.

IN Great Taste

by Yvette Jemison

WHETHER YOU’RE GROWING HERBS in a backyard garden or an indoor windowsill, fresh herbs can add vibrant flavor to your spring recipes. They are often used to complement savory dishes, but herbs’ bright flavors pair beautifully with baked goods. Herbs will add a distinctive twist to classic desserts, as in Lemon-Thyme Bundt Cake and Rosemary Shortbread.

Thyme’s aromatic quality complements the tart notes in lemon cake, while rosemary’s bold flavor infuses delicate shortbread with an unexpected flavor pairing.

Both thyme and rosemary add a sophisticated touch to each bite of these indulgent treats.

Interestingly, herbs aren’t the only thing that enhance these recipes. A touch of the hand intensifies 100

Inside New Orleans

the lemon essence in the Lemon-Thyme Bundt cake, while gently forming the dough by hand creates a tender texture in shortbread. The Lemon-Thyme Bunt cake recipe instructs you to rub lemon zest and sugar together until well blended and fragrant. It’s a little step that creates big flavor. Shortbread is also enhanced by using your hands to gently form the flour mixture into a disc shape without overworking the dough. Using an electric mixer tends to overwork the dough, resulting in crisp shortbread rather than a melt-in-your-mouth texture. Your hands truly are your best kitchen tool. As we head into a new season, enjoy practicing the art of using herbs and your hands in these splendid springtime recipes.

photo: YVETTE JEMISON

Fresh Herbs Brighten Spring Desserts

Lemon-Thyme Bundt Cake Lemon-Thyme Bundt cake tastes every bit as bright as it looks. The moist interior is flecked with thyme for a fragrant cake that is immensely satisfying and perfect for serving with a cup of tea—or any special occasion.

Servings: 12-16 Cake 3 cups all-purpose flour, plus extra for coating pan 1 Tablespoon baking powder 1 teaspoon kosher salt

add eggs one at a time until well blended, scraping down sides as needed. Increase speed to high and mix until light and creamy, 2-3 minutes.

7. With the mixer on low speed, add half of the dry ingredients, alternating with half of the milk mixture in two additions just until all ingredients are well combined. Pour into prepared pan and bake until cake is golden brown, springs back to the touch, and a tester comes out clean, 50-60 minutes. Let cool for 15 minutes and invert onto a wire rack and cool completely, 3 hours.

1 Tablespoon fresh minced thyme 1 cup whole milk

Glaze

1/4 cup lemon juice

1. In a medium bowl, whisk powdered sugar, lemon juice and water until well combined. Glaze should be pourable but stiff enough to hold its shape.

2. Pour glaze onto completely cooled cake. Pour along the center top of the cake, working around the cake as the glaze drips down the sides.

3 cups sugar 3 Tablespoons lemon zest 1 cup unsalted butter, softened 1/2 cup shortening 5 large eggs Glaze 1 3/4 cup powdered sugar 2 Tablespoon lemon juice 1 teaspoon water Special equipment: 12-cup Bundt pan

Do Ahead: Cake can be baked, cooled, wrapped in plastic wrap or stored in a cake dome at room temperature up to 3 days. Glaze can be made and stored in an airtight container at room temperature up to 3 days. Glazed cake can be stored at room >> temperature in a cake dome up to 3 days.

Cake

1. Preheat oven to 350°F. Grease and generously flour Bundt pan.

2. In a medium bowl, whisk together flour, baking powder, salt and thyme; set aside.

3. In a small bowl, stir together milk and lemon juice; set aside.

4. In a large bowl, using your hands, rub sugar and lemon zest together until well blended and fragrant, about 3 minutes.

5. Add butter and shortening to the sugar mixture and using a mixer on high speed beat until combined, about 2 minutes.

6. With the mixer on medium speed, April-May 2017 101

IN Great Taste

INside Dining

Neighborhood Café, 3000 S. Carrollton Ave., 504-866-3683

New Orleans is home to more great restaurants than we could hope to list here. For a comprehensive listing of restaurants in the New Orleans metro area, please refer to Tom Fizmorris’

photo: YVETTE JEMISON

nomenu.com. In this guide, you will find

3. In a large bowl, using the back of a spoon, mash the

Fresh rosemary can be overpowering, but a small amount can transform baked goods into something special.

This recipe showcases how a touch of rosemary lends an intriguing aroma to a simple dessert. You’ll enjoy the lingering flavor as shortbread actually improves with age and will keep for several weeks when stored in an airtight container.

Servings: 10-12 pieces

butter and powdered sugar until smooth and creamy.

4. Add the dry ingredients into the butter, and using your hands, blend just until the flour is incorporated and a pebbly mixture forms.

5. Gather and gently press the crumbly mixture into a disc shape 6-inches in diameter and place on prepared baking sheet. Cut into wedges or long strips.

Dust cut disc with granulated

1 cup all-purpose flour 3 Tablespoons cornstarch 2 teaspoons fresh rosemary, finely chopped 1/4 teaspoon kosher salt 1/2 cup butter, room temperature 1/2 cup powdered sugar 1 to 2 teaspoons granulated

sugar, and bake until edges are golden and center is pale but firm to the touch, 27-30 minutes.

6. Remove from oven and immediately cut shortbread, retracing cut marks. Let cool completely.

sugar for topping

1. Preheat oven to 325°F. Line a baking sheet with parchment.

2. In a medium bowl, whisk flour, cornstarch, rosemary and salt together; set aside.

102

Inside New Orleans

Tom’s fleur de lis ratings are shown.

Ave. (Hyatt Regency Hotel), 504-613-3860

CARROLLTON, RIVERBEND AND BROADMOOR Babylon Café aaa Middle Eastern, 7724 Maple St., 504-314-0010 Barcelona Tapas aaa Spanish, 720 Basil Leaf aaa Thai, 1438 S. Carrollton Ave., 504-862-9001 Boucherie aaaa Southern Barbecue, 1506 S. Carrollton Ave., 504-862-5514 Brigtsen’s aaaa Contemporary Creole, 723 Dante St., 504-861-7610 Cooter Brown’s Tavern aaa Sandwiches, 509 S. Carrollton Ave., 504-866-9104 Cowbell aa Hamburgers, 8801 Oak St., 504-866-4222 Dante’s Kitchen aaaa Eclectic, 736 Dante St., 504-861-3121 Dat Dog a Craft Hot Dogs,

5030 Freret St., 504-899-6883

Hana aaa Japanese, 8116 Hampson, 504-865-1634 Jacques-Imo’s aaa Cajun, 8324 Oak St., 504-861-0886 Lebanon’s Café aaa Middle Eastern, 1500 S. Carrollton Ave., 504-862-6200 Louisiana Pizza Kitchen aaa Pizza, 615 S. Carrollton Ave., 504-866-5900 Maple Street Café aaa Creole Italian,

Café Adelaide aaaa Contemporary Creole, 300 Poydras St., 504-595-3305 Chophouse aaa Steak, 322 Magazine St., 504-522-7902 Desi Vega’s aaaa Steak, 628 St. Charles Ave., 504-523-7600 Domenica aaaa Italian, 123 Baronne St. (Roosevelt Hotel), 504-648-6020 Drago’s aaaa Seafood, 2 Poydras St., 504-584-3911 Herbsaint aaaa Creole French, 701 St. Charles Ave., 504-524-4114 Liborio aaa Cuban, 321 Magazine St., 504-581-9680 Lucky Rooster aaa Pan-Asian, 515 Baronne St., 504-529-5825 Lüke aaa French, 333 St. Charles Ave., 504-378-2840 MiLa aaaa Eclectic, 817 Common St., 504-412-2580 Morton’s The Steakhouse aaa Steak, 365 Canal St. (Canal Place Mall), 504-566-0221 Mother’s aaa Sandwiches, 401 Poydras St., 504-523-9656 Poppy’s Crazy Lobster Bar & Grill a Seafood, 500 Port of New Orelans Pl., Suite 83. 504-5693380 Poppy’s Time Out Sports Bar & Grill. Hamburgers. 1 Poydras St.

7623 Maple St., 504-314-9003

(Riverfront). 504-247-9265

Mat & Naddie’s aaaa Eclectic,

Restaurant August aaaaa

937 Leonidas St., 504-861-9600 Mikimoto aaaa Japanese, 3301 S. Carrollton Ave., 504-488-1881 Mona’s Café aa Middle Eastern, 1120 S. Carrollton Ave.,

Eclectic, 301 Tchoupitoulas St., 504-299-9777 Ruby Slipper Café aaa Breakfast, Neighborhood Café, 200 Magazine St., 504-525-9355 Ruth’s Chris Steak House aaa Steak,

Panchita’s aaa Central American, 1434

525 Fulton St., 504-587-7099

S. Carrollton Ave., 504-281-4127

Windsor Court Grill Room aaa

Pupuseria La Macarena aaa Central American, 8120 Hampson

American, 300 Gravier St., 504-522-1994

St., 504-862-5252 Riccobono’s Panola Street Café aa Breakfast, 7801 Panola St.,

For more recipes go to Ydelicacies.com and @y_delicacies on Instagram.

Magazine St., 504-524-3386 Borgne aaa Seafood, 601 Loyola

504-861-8174

Do Ahead: Completely cooled shortbread can be stored in an airtight container up to 3 weeks.

Roosevelt Hotel. 504-648-1200 Bon Ton Café aaa Cajun, 401

some of the best bets around town.

Dublin St., 504-861-9696

Rosemary Shortbread

CENTRAL BUSINESS DISTRICT Blue Room aaa American, 123 Baronne,

504-314-1810 Vincent’s aaaa Italian, 7839 St. Charles Ave., 504-866-9313 Ye Olde College Inn aaa

FRENCH QUARTER Acme Oyster House aaa Seafood, 724 Iberville St., 504-522-5973 Antoine’s aaaa Creole French, 713 St. Louis St., 504-581-4422 Arnaud’s aaaa Creole French, 813

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Bienville St., 504-523-5433 Bayona aaaa Eclectic, 430 Dauphine St., 504-525-4455 Bombay Club aaa Contemporary Creole, 830 Conti St., 504-577-2237 Bourbon House aaa Seafood, 144 Bourbon St., 504-522-0111 Brennan’s Contemporary Creole, 417 Royal St., 504-525-9711 Broussard’s aaaa Creole French, 819 Conti St., 504-581-3866 Café Giovanni aaaa Creole Italian, 117 Decatur St., 504-529-2154 Court of Two Sisters aaa Creole French, 613 Royal St., 504-522-7261 Crescent City Brewhouse aaa Pub Food, 527 Decatur St., 504-522-0571 Criollo aaa Creole French, 214 Royal St., 504-681-4444 Dat Dog a Craft Hot Dogs, 601 Frenchmen St., 505-309-3362 The Davenport Lounge Small bites and cocktails, 921 Canal Street (The Ritz-Carlton, New Orleans) 504-670-2828 Deanie’s Seafood Seafood, 841 Iberville St., 504-581-1316 Dickie Brennan’s Steakhouse aaa Steak, 716 Iberville St.,

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Creole, 201 Royal St., 504-523-2078 Muriel’s aaaa Contemporary Creole, 801 Chartres St., 504-568-1885 Napoleon House aa Sandwiches, 500 Chartres St., 504-524-9752 New Orleans Creole Cookery Classic Creole, 510 Toulouse St., 504-524-9632 NOLA aaaa Contemporary Creole, 534 St. Louis St., 504-522-6652 Palace Café aaa Contemporary Creole, 605 Canal St., 504-523-1661 Pelican Club aaaaa Contemporary Creole, 312 Exchange Place, 504-523-1504 Port of Call aaa Hamburgers, 838 Esplanade Ave., 504-523-0120 R’evolution aaaa Creole French, 777 Bienville, 504-553-2277 Red Fish Grill aaa Seafood, 115 Bourbon St., 504-598-1200 Rib Room aaa American, 621 St. Louis St., 504-529-7045 SoBou aaa Contemporary Creole, 310 Chartres St., 504-552-4095 Stanley aa Breakfast, 547 St. Ann St., 504-587-0093 Tujague’s aaa Creole, 823 Decatur St., 504-525-8676

504-522-2467 El Gato Negro aaa Mexican, 81 French Market Place, 504-525-9752 Frank’s aaa Creole Italian, 933 Decatur St., 504-525-1602 Galatoire’s aaaa Creole French, 209 Bourbon St., 504-525-2021 Galatoire’s 33 Bar & Steak aaa Steak, 215 Bourbon St., 504-335-3932 Gumbo Shop aaa Creole, 630 St. Peter St., 504-525-1486 GW Fins aaaa Seafood, 808 Bienville St., 504-581-3467 Irene’s Cuisine aaaa Italian, 539 St. Philip St., 504-529-8811 K-Paul’s Louisiana Kitchen aaaa Cajun, 416 Chartres St., 504-

GARDEN DISTRICT Commander’s Palace aaaaa Contemporary Creole, 1403 Washington Ave., 504-899-8221 Coquette aaaa Creole French, 2800 Magazine St., 504-265-0421 Delmonico aaaa Contemporary Creole, 1300 St. Charles Ave., 504-525-4937 Juan’s Flying Burrito aaa Mexican, 2018 Magazine St., 504-569-0000 Mr. John’s Steakhouse aaaa Steak, 2111 St. Charles Ave., 504-679-7697 Sushi Brothers aaa Japanese, 1612 St. Charles Ave., 504-581-4449 Tracey’s aaa Sandwiches, 2604 Magazine St., 504-897-5413

596-2530 Kingfish aaaa Cajun, 337 Chartres St., 504-598-5005 Louisiana Bistro aaa Contemporary Creole, 337 Dauphine St., 504-525-3335 Louisiana Pizza Kitchen aaa Pizza, 95 French Market Place, 504-522-9500 M Bistro aaaFarm to Table Restaurant 921 Canal Street (The Ritz-Carlton, New Orleans) 504-670-2828 Mr. B’s Bistro aaaa Contemporary

LAKEVIEW Café Navarre aa Sandwiches, 800 Navarre Ave., 504-483-8828 Cava aaaa New Orleans Style, 785 Harrison Ave, New Orleans LA 70124, 504-304-9034 El Gato Negro aaa Mexican, 300 Harrison Ave., 504-488-0107 Lakeview Harbor aaa Hamburgers, 911 Harrison Ave., 504-486-4887 Mondo aaa Eclectic, 900 Harrison Ave., 504-224-2633

>>

April-May 2017 103

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Munch Factory aaa Contemporary Creole, 6325 Elysian Fields Ave.,

504-455-2266 Italian, 1917 Ridgelake Dr.,

Ralph’s On The Park aaaa

504-835-4008 Ruth’s Chris Steak House aaaa Steak, 3633 Veterans Blvd.,

Park Ave., 504-488-1000 Steak Knife aaa Contemporary Creole, 888 Harrison Ave.,

504-888-3600 Sandro’s Trattoria aaa Creole

504-488-8981 METAIRIE

Vincent’s aaaa Creole Italian, 4411 Chastant St., 504-885-2984 Zea aaa American, 4450 Veterans Blvd. (Clearview Mall), 504780-9090; 1655 Hickory Ave.,

3547 N. Hullen., 504-267-9190

Harahan, 504-738-0799

Café East aaa Pan-Asian, 4628

Coffee, 214 N. Carrollton Ave.,

1821 Hickory Ave., Harahan,

504-486-0078 Café Degas aaa French, 3127

Casablanca aaa Mediterranean,

Esplanade Ave., 504-945-5635 Café Minh aaaa Vietnamese, 4139

China Rose aaa Chinese, 3501 N. Arnoult St., 504-887-3295 428 Jefferson Hwy., Jefferson, 504-833-2722 Cypress aaa Contemporary Creole, 4426 Transcontinental Blvd., 504-885-6885 Dat Dog a Craft Hot Dogs, 3301 Veterans Memorial Blvd. (Lakeside Mall), 504-304-7005 Drago’s aaaa Seafood, 3232 N. Arnoult Rd., 504-888-9254 Heritage Grill Contemporary Creole, 111 Veterans Blvd., 504-934-4900 Impastato’s aaaa Creole Italian, 3400 16th St., 504-455-1545 Little Tokyo aaa Japanese, 2300 N. Causeway Blvd., 504-831-6788 Martin Wine Cellar Deli aaa Deli, 714 Elmeer Ave., 504-896-7300 Mellow Mushroom aa Pizza, 30 craft beers on tap, 3131 Veterans Memorial Blvd., 504-644-4155 Mr. Ed’s aaa Neighborhood Café, 1001 Live Oak St., 504-838-0022 Mr. Ed’s Oyster Bar & Fish House

Canal St., 504-482-6266 Cafe NOMA Contemporary Creole,

1 Collins Diboll Circle, 504-482-1264

Canal Street Bistro aaa Mexican, 3903 Canal St., 504-482-1225 Crescent City Steak House aaa Steak, 1001 N. Broad St., 504-821-3271 Dooky Chase aaa Creole, 2301 Orleans Ave., 504-821-0600 Five Happiness aaa Chinese, 3605 S. Carrollton Ave., 504-482-3935 Juan’s Flying Burrito aaa Mexican, 4724 S. Carrollton Ave., 504-486-9950 Katie’s aaa Neighborhood Café, 3701 Iberville St., 504-488-6582 Little Tokyo aaa Japanese, 310 N. Carrollton Ave., 504-485-5658 Liuzza’s aaa Neighborhood Café, 3636 Bienville St., 504-482-9120 Mandina’s aaa Italian, Seafood, 3800 Canal St., 504-482-9179 Mona’s Café aa Middle Eastern, 3901 Banks St., 504-482-7743 Parkway Poor Boys aaa

Cafe Trang Vietnamese, 4637 Alcee Fortier Blvd., 504-254-4109 Castnet Seafood aaa Seafood speciality, 10826-1/2 Hayne Blvd., 504-244-8446 Deanie’s on Hayne aaa Seafood, 7350 Hayne Blvd., 504-248-6700 Messina’s Runway Cafe Creole Stripes Blvd., 504-241-5300 NORTHSHORE Acme Oyster House aaa Seafood, 1202 US 190, Covington, 985-246-6155 Café Lynn aaaa Contemporary Creole, 2600 Florida St., Mandeville, 985624-9007 Carreta’s Grill a Mexican, 1340 Lindberg Dr., Slidell, 985-847Covington, 985-871-6674 The Chimes aaa Cajun, 19130 W. Front St., Covington, 985-892-5396 Dakota aaaa Contemporary Creole, 629 N. US 190, Covington, 985-892-3712 DiCristina’s aaa Italian, 810 N. Columbia St., Covington, 985-875-0160 Fazzio’saa Italian,1841 N. Causeway Blvd., Mandeville, 985-624-9704 Gallagher’s Grill aaaa Contemporary Creole, 509 S. Tyler George’s aaa Mexican, 1461 N. Causeway Blvd., Mandeville, 985626-4342 Keith Young’s Steak House aaaa Steak, 165 LA 21, Madisonville, 985-845-9940 La Carreta aaa Mexican, 812 Hyw

Houma Blvd., 504-457-4188 Riccobono’s Peppermill aaa Creole Italian, 3524 Severn Ave.,

Inside New Orleans

Rue 127 aaaa Contemporary Creole, 127 N. Carrollton Ave., 504-483-1571

190, Covington, 985-327-5407 Nathan’s aaaa Contemporary Creole, 36440 Old Bayou Liberty New Orleans Food & Spiritsaaa Seafood, 208 Lee Lane, Covington, 985-875-0432 Nuvolari’s aaaa Creole Italian, 246 Girod St., Mandeville, 985-626-5619 Ox Lot 9 aaa Contemporary, 428 E Boston St., Covington, 985-400-5663 Pardo’s aaaa Contemporary Creole, 69305 Hwy 21, Covington, 985-893-3603 501 E. Boston St., Covington, 985-875-1006 Sal and Judy’s aaaa Italian, 27491 Highway 190, Lacombe, 985882-9443 Zea aaa American, 110 Lake Dr., Covington, 985-327-0520; 173 Northshore Blvd., Slidell, 985-3270520 OLD METAIRIE Byblos aaa Middle Eastern, 1501 Metairie Rd., 504-834-9773 Café B aaa Contemporary Creole, 2700 Metairie Rd., 504-934-4700 Galley Seafood aaa Seafood, 2535 Metairie Rd., 504-832-0955 Porter & Luke’s aaa Creole Homestyle, 1517 Metairie Rd., 504-875-4555 Vega Tapas Café aaa Mediterranean, 2051 Metairie Rd., 504-836-2007 UPTOWN Amici aaa Italian, 3218 Magazine St., 504-300-1250 Ancora Pizzeria aaa Pizza, 4508 Freret St., 504-324-1636 Apolline aaaa American Gourmet, 4729 Magazine St., 504-894-8881 Atchafalaya aaaa Contemporary Creole, 901 Louisiana Ave.,

Mandeville, 985-624-2990

Cortez St., 504-309-5531

craft beers on tap, 1645 N. Hwy.

190, Covington, 985-400-5202; 1200 W. Causeway Approach,

Neighborhood Café, 139 S.

985-892-0708 Mellow Mushroom aa Pizza, 30

St., Covington, 985-892-9992

504-482-3047

3939 Veterans Blvd., 504-885-3416

Gibson St., Covington,

0020; 70380 LA Hwy. 21,

Sandwiches, 538 Hagan Ave.,

Pho Orchid aaa Vietnamese, 3117

985-674-9883 Mattina Bella aaa Breakfast, 421 E.

Ristorante Del Porto aaaa Italian,

Street, 504-833-6310

Ruby Slipper Café aaa Breakfast,

4240 La 22, Mandeville,

Rd., Slidell, 985-643-0443 NEW ORLEANS EAST

aaa Seafood, 3117 21St. Parran’s Po-Boys aaa Sandwiches,

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Carrollton Ave., 504-488-7991 Willie Mae’s Scotch House aaa

Angelo Brocato aaa Dessert and

Veterans Blvd., 504-837-6696;

Crabby Jack’s aaa Sandwiches,

Venezia aaa Italian, 134 N.

Homestyle, 6001 Stars and MID-CITY

Rye St., 504-888-0078

3030 Severn Ave., 504-888-2209

Carrollton Ave., 504-252-4999

504-822-9503

Clearview Pkwy., 504-885-4845;

504-305-4833

Toups’ Meatery aaa Cajun, 845 N.

504-888-7784

3535 Severn Ave., 504-885-5088

Caffe! Caffe! aa Breakfast, 4301

Carreta’s Grill a Mexican, 2320

B, 504-301-9196

Chicken, 2401 St. Ann St.,

Taqueria Corona aaa Mexican,

Austin’s aaaa Creole, 5101 West Esplanade Ave., 504-888-5533

food, 231 N. Carrollton Ave., Ste.

Italian, 6601 Veterans Blvd.,

Veterans Blvd., 504-833-7477

Andrea’s aa Italian, 3100 19th St., 504-834-8583

SWEGS Kitchen Healthy comfort

Shogun aaaa Japanese, 2325

Acme Oyster House aaa Seafood, 3000 Veterans Blvd., 504-309-4056

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Ristorante Filippo aaa Creole

504-324-5372 Contemporary Creole, 900 City

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La Provence aaaa French, 25020 US 190, Lacombe, 985-626-7662 Lakehouse aaa Contemporary Creole, 2025 Lakeshore Dr., Mandeville, 985-626-3006 Mandina’s aaa Italian, Seafood,

504-891-9626 Baru Bistro & Tapas aaa Caribbean, 3700 Magazine St., 504-895-2225 Bistro Daisy aaaa Creole French, 5831 Magazine St., 504-899-6987 Casamento’s aaa Seafood, 4330

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Magazine St., 504-895-9761 Charlie’s Steak House aaa Steak, 4510 Dryades St., 504-895-9323 Clancy’s aaaa Contemporary Creole, 6100 Annunciation St., 504-895-1111 Dat Dog aa Sandwiches, 3336 Magazine St., 504-894-8885; 5030 Freret St., 504-899-6883 Dick & Jenny’s aaaa Contemporary Creole, 4501 Tchoupitoulas St., 504-894-9880 Flaming Torch aaa French, 737 Octavia St., 504-895-0900 Gautreau’s aaaa American, 1728 Soniat St., 504-899-7397 High Hat Café aa Creole Homestyle, 4500 Freret St., 504-754-1336 Joey K’s aaa Neighborhood Café, 3001 Magazine St., 504-891-0997 Kyoto aaa Japanese, 4920 Prytania St., 504-891-3644 La Crepe Nanou aaaa French, 1410 Robert St., 504-899-2670 La Petite Grocery aaaa French, 4238 Magazine St., 504-891-3377 La Thai Cuisine aaaa Thai, 4938 Prytania St., 504-899-8886

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Café Reconcile aaa Lunch Café, 1631 Oretha Castle Haley Blvd., 504-568-1157 Cochon aaa Cajun, 930 Tchoupitoulas St., 504-588-2123 Emeril’s aaaaa Contemporary Creole, 800 Tchoupitoulas St., 504-528-9393 Grand Isle aaa Seafood, 575 Convention Center Blvd., 504-520-8530 La Boca aaaa Steak, 870 Tchoupitoulas St., 504-525-8205 Mais Arepas aaaa South American, 1200 Carondelet St., 504-523-6247 Pêche Seafood Grill aaa Seafood, 800 Magazine St., 504-522-1744 Rock-n-Sake aaa Japanese, 823 Fulton St., 504-581-7253 Root aaaa Eclectic, 200 Julia St., 504-252-9480 Tomas Bistro aaaa Creole French, 755 Tchoupitoulas St., 504-5270942 Tommy’s Cuisine aaaa Creole Italian, 746 Tchoupitoulas St., 504-581-1103

Lilette aaaa French, 3637 Magazine St., 504-895-1636 Mahony’s aaa Neighborhood Café, 3454 Magazine St., 504-899-3374 Martinique aaa French, 5908 Magazine St., 504-891-8495 Midway Pizza aaa Pizza, 4725 Freret St., 504-322-2815 Mona’s Café aa Middle Eastern, 4126 Magazine St., 504-894-9800 Pascal’s Manale aaa Creole Italian, 1838 Napoleon Ave., 504-895-4877 Patois aaaa Creole French, 6078 Laurel St., 504-895-9441 Rum House aaa Caribbean, 3128

WEST BANK Kim Son aaa Vietnamese, 349 Whitney Ave., 504-366-2489 La Fiesta aaa Mexican, 1412 Stumpf Blvd., 504-361-9142 La Providencia aaa Central American, 2300 Belle Chasse Hwy., 504-368-5724 O’Brien’s aaaa Steak, 2020 Belle Chasse Hwy., 504-391-7229 Panda King aaa Chinese, 925 Behrman Hwy., 504-433-0388 Pho Bang aaa Vietnamese, 932 Westbank Expy., 504-872-9002

Magazine St., 504-941-7560 Salú aaa Eclectic, 3226 Magazine St., 504-371-5809 Slice aaa Pizza, 5538 Magazine St., 504-897-4800 Sukho Thai aaa Thai, 4519 Magazine St., 504-373-6471 Taqueria Corona aaa Mexican, 5932 Magazine St., 504-897-3974 Upperline aaaa Contemporary Creole, 1413 Upperline St., 504-891-9822

WEST END AND BUCKTOWN Blue Crab aaa Seafood, 7900 Lakeshore Dr., 504-284-2898 Brisbi’s aaa Seafood, 7400 Lakeshore Dr., 504-555-5555 Deanie’s Seafood aa Seafood, 1713 Lake Ave., 504-831-4141 New Orleans Food & Spirits aaa Seafood, 210 Hammond Hwy., 504-828-2220 R&O’s aaa Seafood, 216 Old Hammond Hwy., 504-831-1248

WAREHOUSE DISTRICT AND CENTRAL CITY American Sector aa American, 945 Magazine St., 504-528-1940 Annunciation aaaa Contemporary Creole, 1016 Annunciation St., 504-568-0245

Sala Small plates and great cocktails, 124 Lake Marina, 504-513-2670 Two Tony’s aaa Creole Italian, 8536 Pontchartrain Blvd., 504-282-0801 Wasabi aaa Japanese, 8550 Pontchartrain Blvd., 504-267-3263

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eline

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digita l chan nel b egins Chef broad John castin Besh g/first prem d ebuts of tw ieres/F /” o Down reedo m Rid ton A 2014 ers fin bbey —W ” is YES e h the vent ir ride reme to Ne mbers w Orl partn T eans h e ers w Beatl ith Th es 19 e His 6 4 con to ri cert/W Mera c New ux Fo YES Orlea unda ns Co tion fo llectio r the n and Tricen New tennia The Orlea l Proje ns 2015 ct —W YES p roduc es Th e Batt docu le of menta New ry an Orlea d com ns aw 2016 panio ard-w – “N n Ele ew O innin c tronic g rlean s wit Field h Kev T rip (E debu in Be F T ) t/WY lton” ES pa make rtners s its n with ation an EF The N wide T com a tiona mem l WWII oratin 2017 g Pea Muse – WY rl Ha um fo ES ce rbor’ lebra r s 75th tes 6 0 a y n e n ars… comm iversa g ry rowin unity /WYE g tog S Pau ether lette with Cente and F th r for e rank Educ Stew ation art In al Me nova dia to ti o n open

public use. The $17.5 million, 47,000 sq. ft. complex is located at the station’s historic location on Navarre Avenue in the heart of Lakeview. Frank Stewart says, “WYES is the major resource of education, history, healthy and honest programs that teach the young, the middle-aged, and the old. I find the content to be truly rewarding. WYES’ enduring mission of educational programming to the community is one of the main reasons why Paulette and I were inspired to make a substantial contribution.”

“The Stewarts’ philanthropy brings WYES one step closer to completing our capital campaign goal,” says Building Chair Alan Philipson. “We are now working towards raising funds to outfit and equip the new complex. I hope regular viewers and the communities we serve will lend a hand and donate to the Breaking New Ground Campaign.”

Don’t delay. Make your pledge today and help WYES cross the finish line as it celebrates 60 years in 2017!

2011 —

2010 s

Choc olate Sund 2004 ay kic – WY ks-off ES en ters th e dig 2005 it al TV — Ka age w trina deva ith H state D 2006 s WY —W ES’ fa YES re cility turns to th e air prog with ramm a ma ing o ratho n Ne n of w Ye local ar’s D ay

2002 —

2000 s

1994 – WY ES in trodu ces E mplo renam yee o f the ed in Year hono award 1995 r of B eryl C , late – The r amin first o it a f five cook in g seri Chef es pre Paul miere Prudh s wit omm 1997 h e – Firs t year of co verag 1999 e of th – Terr e Rex i Lan Ball & dry’s Meeti “Irish ng of New docu the C Orlea menta ourts ns” la ry seri u nche es s cult ural

IN 1953, A GROUP OF LOCAL civic and business leaders was convinced that there was a place on the television dial for quality programming not based on mass audiences or commercial appeal. Their mission was to create programming that would enrich people’s lives with high-quality content that educates, informs, inspires and entertains an entire community. Programming with impact that challenges minds, brightens spirits and prepares our children for a life of learning. And so, the Greater New Orleans Educational Television Foundation was founded.

WYES-TV signed on the air on April 1, 1957, as the twelfth educational television station in the nation. The high-caliber national program service WYES provides, coupled with its 60-year history of being the community resource for programs that reflect our distinct local culture, has earned Channel 12 the largest television audience in its history, with as many as one million viewers tuning in each week.

WYES is an enduring, dynamic, and integral part of our community and uniquely enriches the lives of the citizens of the Greater New Orleans area and Mississippi Gulf Coast.

The soon-to-be-open WYES Paulette and Frank Stewart Innovation Center for Educational Media will take WYES “beyond the TV set” with advanced technology to create pioneering content that can be streamed across new platforms worldwide, enhanced studio space that includes theater seating, and event space for

April-May 2017 107

M A R R I A G E A N D

Murphy-Bokobza Maggie Murphy and Jérémy Bokobza exchanged vows under the chuppah New Year’s Day at the home of her parents, Lori and Rick Murphy. This celebration followed a civil service arranged by the groom’s

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parents, Alice and Charlie Bokobza, in the Parisian Town Hall of Jérémy’s childhood. Officiated by the mayor of Les Lilas, the proceedings included the couple’s sisters, Lauren Murphy and Myriam Bokobza, as witnesses among the attendants.

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At the Covington ceremony, Maggie wore a couture gown with a skirt of sweeping layers of tulle accented with Alençon lace. The bride’s attendants included friends and family from near and far. Rabbi Ethan Linden noted the wedding was “improbable and yet, inevitable” considering the long distance, four-year courtship. It was a warm and endearing blending of families and deep-rooted traditions under tents holding back the torrential rain.

“Outdoor weddings and those held at home are especially challenging. Combining the two it makes a planner “earn their keep,” laughs Susan Zackin, of Z Event Co. Working with Event Rentals, they pulled off a well-executed Plan B when the rain made it necessary to put down a floor in the tent in just four hours the day of the wedding.

The patio fountain became a stunning centerpiece, overflowing with white hydrangea, dahlias and orchids from Florist of Covington.

Coordinating blooms accented Bevolo lanterns used to blend the home with the Country French event decor. Ralph Brennan catered, giving a nod Casablanca served a selection of kosher dishes to many who hadn’t tasted them before. The Zoe’s Bakery wedding cake of three tiers was accented with handmade painted lovebirds specially created for the couple. And for the groom, a red velvet Air Jordan!

The Bucktown Allstars gathered revelers to the dance floor. Some of Maggie’s friends joined Jérémy onstage for a rousing rendition of Everybody Needs Somebody to Love. DJ Timmy Lovelock from Palm Beach provided the flaming finishing touch to a great night of dancing.

The evening was topped off by a late-night Lucky Dog fix. Capturing the festivities from every angle were Candra George and her team.

Maggie and Jérémy will make their home in the Vincennes neighborhood of Paris.

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Inside New Orleans

photos: CANDRA GEORGE mycreativereality.com

photo: THOMAS B. GROWDEN

to the Bokobza heritage with Mediterranean specialties. Andy Adelman of

INside Peek AMICI Dinner

photos courtesy: AMICI

AMICI, a local support group for New York’s Metropolitan Opera, annually hosts regional auditions for the Met. A dinner party was held at the Metairie Country Club for the judges and patrons of AMICI. Flowers in Mardi Gras colors were provided by Federico’s Family Florist.

Melissa Gordon, Regional Auditions Director, introduced the Gulf Coast District Directors, and Phil Straub, Regional Co-Chair along with Diane Dupin, introduced the judges.

Auditions were held at Loyola University in February. The winner, Loyola student Andres Cascante, a baritone, goes to New York to compete on the national level.

photos courtesy: WYES

WYES Victorian Garden Party “Victorian Garden Party,” presented

by Russ and Sandra Herman, recently celebrated WYES’ new PBS series MASTERPIECE Victoria. The elegant and festive afternoon began with a patron champagne reception followed by a general reception. The event was held at the Opera Guild Home on Prytania Street.

Taking inspiration from the new PBS series, guests wore Victorian attire while exploring the New Orleans Garden District mansion and its grounds. They enjoyed champagne, wine and food from Ralph Brennan Catering & Events. The lively in-house bidding on several auction items included We Groovin, a 60” x 96” framed artist proof signed by celebrated New Orleans artist James Michalopoulos.

April-May 2017 109

INside Peek

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1 1. Ladies-In-Waiting Brooke Hogan and Madison Hogan with their mother, Skarlett Roa, at the Krewe of Iris 100th Tableau Grand Ball. 2. Skarlett Roa, Ron Terrell, Tracee Dundas and Arnold Baker at the Rex Grand Ball at the Sheraton Hotel. 3. The past queens of Hermes gathered for a luncheon in the Hermes Bar at Antoine’s Restaurant.

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4. Faith Peperone, Virginia Eckholdt, LeeAnne Leopold Savoie, winning jockey Rafael Mojica Jr., Robin Hummel, Marian Montalbano, Nancy Hamburger, Barbara Bellevue and June Kitchen at the Elenian Club’s fundraiser at the New Orleans Fairgrounds. 5. Queen Virginia Stewart and Momus at the Knights of Momus Ball at the Orpheum Theater. 6. Carol Hall, Karen Villavasso, Melanie Manzella and Joanne Mantis at the Women’s Opera Guild

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Sip and Shop at the Opera Guild Home.

7. Susan Glennon, Katherine Landry, Barbara Turner Windhorst, Pamela Rogers, (back) Penny Baumer, Jolene Ryan, Dr. Kristopher Rappold and Suzette Herpich, chosen as the eight “Great Ladies and Great Gentleman” by the East Jefferson General Hospital Auxiliary for their outstanding volunteerism in the metro New Orleans area. 8. Col. John Bettes Dunlap III with his demoiselle daughter,

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Camille Bettes Dunlap, at The Society of the War of 1812’s Grand Military Victory Ball.

9. SWEGS Kitchen celebrating the opening of their Mid-City location. 10. John Devlin, Greg Rando, award recipient Michael Lemmon and Hon. Robert Burns Sr. at the 26th Annual Brother More Schaefer faculty award presentation at Brother Martin High School.

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Inside New Orleans

10

photos courtesy: ST. MARTIN’S EPISCOPAL SCHOOL

Cookies & Cocktails & all that Jazz!

photos courtesy: GIRL SCOUTS LOUISIANA EAST

Girl Scouts Louisiana East celebrated its 100-year anniversary with Cookies & Cocktails & all that Jazz! in club XLIV in Champions Square. Dr. Allison Augustus-Wallace and Nancy Parker, FOX 8 anchor, co-chaired the evening. Guest judges included NFL analyst Mike Detillier, community medicine physician and health educator Doc Griggs, food columnist Kristine Froeba of the Uptown Messenger, and host of WWNO’s Out To Lunch Peter Ricchiuti.

Guests enjoyed music by jazz vocalist Anaïs St. John, photo booth, cash bar and a competitive silent auction.

photos courtesy: ST. MARTIN’S EPISCOPAL SCHOOL

The Gibbs Family Center for Innovation + Design St. Martin’s Episcopal School recently celebrated the grand opening of The Gibbs Family Center for Innovation + Design on the school’s Metairie campus. The Gibbs Family Center for Innovation + Design will operate simultaneously as an idea lab, digital lab, woodshop, build shop and two flexible classroom spaces and community partnership workspaces. The range and sophistication of the Center’s equipment makes it the most comprehensive schoolbased makerspace in the region. St. Martin’s Innovation + Design program equips students with the skills and mindsets necessary to succeed in college and in life. Students learn skills such as problem-solving, adaptability, empathy, and collaboration through design projects integrated into their classes.

April-May 2017 111

INside Peek 1. The New Orleans Privateers celebrate after winning the Southland Conference Tournament title. 2. Jefferson Beautification, Inc. President Debbie Settoon, Corporate Chairman Todd Matherne and Event

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Chairman Sharon Hannahan fine tuning the presentation of Parkway Promenade XXVI, “April in Paris,” the signature fundraising event for beautification in Jefferson Parish.

3. Jay Batt, Jeffrey Guice and Bill Kearney being interviewed by Meg Farris at the Rex den on Mardi Gras morning. 4. Rich and Holly Aldahan and Beth and Keith DePass

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were Friday Mixed Even Low Gross winners at Royal Palm Yacht & Country Club in Boca Raton, Florida. 5. Denise Schimek and Diane Fee enjoying Mardi Gras Day.

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The United Way of Southeast Louisiana celebrated its 17th Annual Got Gumbo Cook-Off presented by The Royal Sonesta Hotel New Orleans. Over a dozen restaurants competed across six categories, including Best Exotic Gumbo, Best Seafood Gumbo, Best Traditional Gumbo and People’s Choice Awards for Best Gumbo, Best Dessert and Best Table Decorations. Krewe de Gumbo celebrity judges included Judy Walker, Susan Ford, Lorin Gaudin, Alfred Richard, Morgan Ford and Bob Kimbro. Guests enjoyed the always-entertaining Spud McConnell as emcee and fabulous raffle prizes. Thanks to participants and ticket purchasers, United Way of Southeast Louisiana was able to raise money for the gumbo of services they offer in our region.

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Inside New Orleans

photos courtesy: UNITED WAY OF SOUTHEAST LOUISIANA

Got Gumbo Cook-Off

April-May 2017 113

Last Bite

SWEGS Kitchen

SWEGS Owner Michael Maenza, Head Dietitian Amy Davis and CEO Brent Jouandot.

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WHEN YOU THINK COMFORT FOOD, what comes to mind? More than likely something hearty (and maybe not healthy) that reminds you of home.

SWEGS is changing the unhealthy part. An acronym for Small Wins Equal Great Success, SWEGS takes a healthier approach to classic New Orleans dishes and comfort foods. Instead of changing food preferences, SWEGS conformed to them.

Built by a team of talented chefs, restaurateurs and licensed nutrition professionals, SWEGS designed the perfect balance of taste and nutrition in every meal. SWEGS creates dishes that replicate the comfort food experience—taste, texture, appearance and aroma—while reducing or eliminating salt, saturated fats and sugars, and also many added chemicals present. Wherever possible, the ingredients are organic, which reduces the possible incidental ingestion of pesticides and other potentially harmful

Inside New Orleans

photos courtesy: SWEGS KITCHEN

by Leah Draffen

chemicals. Even better? Many dishes meet or improve on the American Heart Association guidelines.

From breakfast to dinner to snacks in between, SWEGS provides healthier options, such as Lemon Salmon with Zoodles, BBQ Shrimp and Cauliflower Grits, Red Beans and Turkey Sausage, and an array of gluten-free pizzas. The menu also includes pressed paninis, salads, soups, wraps and sandwiches.

SWEGS New Orleans flagship store is located at 231 N. Carrollton Ave., Ste. B. Other locations include: Benson Tower Downtown, Mandeville and soon-to-be Veterans Ave. in Metairie. Catering is also available. swegskitchen.com.