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The Wolf
Editor’s Note
magazine
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hen I first had red beans and rice, I was confused. Raised by Jamacian parents, I thought the traditional New Orleans dish couldn’t be too different from my Sunday favorite of rice and peas, which is white rice boiled with coconut milk and kidney beans. I wasn’t prepared for a plate of rice smothered in kidney bean gravy and andouille sausage to be placed in front of me. Photo by Starlight Williams And as I tasted the food, it didn’t make me think of home, but it did make me ask for seconds. That day opened my taste buds to a four-year journey of discovering New Orleans’ food culture. From the the food festivals to the food trucks, New Orleans is a foodie’s nirvana. For me, eating in New Orleans is always an adventure, and I know for most New Orleanians, food in this city is just as rice and peas is for me: home. So for those who are feeling a little wary of tasting something new, walking into a new restaurant, exploring the various cultures mixed into a New Orleans dish, I say go for it. I promise it’s worth the leap of faith.
Issue 2 / Volume 74 October 9, 2015
STAFF Wolf Editor STARLIGHT WILLIAMS Editor-in-Chief MARY GRACI Managing Editor for Print EMILY BRANAN Managing Editor for Electronic Properties REBECA TREJO Maroon Minute Executive Producer RAYMOND PRICE Photo Editor ZACH BRIEN Copy Editor EMILY BRANAN Copy Editor LAWSON BOX Design Chief NAASHA DOTIWALA Contributor TAYLOR GALMICHE Contributor MARY GRACI Contributor MARIE SIMONEAUX Contributor GABRIEL GARZA Contributor GABRIELA MORALES Contributor CHASITY PUGH Contributor JASON LAHATTE Contributor ZACH BRIEN Contributor ANDREW CALLAGHAN Contributor NICHOLAS DUCOTE
Happy eatings,
Contributor LAWSON BOX Contributor MONICA ZENGEL Contributor KRISTEN STEWART Sales Manager ALISHA BELL Business Manager CAROLINA ARIAS Distribution Manager GABRIEL GARZA
Starlight Williams Editor, The Wolf Magazine
Sales Representative SCOTT GONZALEZ Sales Representative BETHANY WASHINGTON Sales Representative EMILY MCLANEY Social Media Coordinator LESTER DUHÉ Advertising Art Director KHADIJA AZIZ
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Wolf Magazine is a publication by Loyola University New Orleans Student Media and does not necessarily reflect the views of Loyola’s administration. Unless otherwise noted, all content is copyright to the Wolf Magazine. The first copy is free to students, faculty and staff. Every additional copy is $1.00.
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FRONT PAGE PHOTOS BY LAWSON BOX, MARY GRACI, MARIE SIMONEAUX, KRISTEN STEWART AND MONICA ZENGEL
The Wolf Magazine | 3
Horoscopes
For the week of Oct. 9-16 For entertainment purposes only
Your rage and lack of concentration will leave you in dark times. Take deep breaths and keep calm.
Your head is in the clouds. Try not to stay up there too long. The air pressure may affect your ability to keep your feet on the ground.
Your lies will catch up to you. The truth is not as distasteful as it seems. Remember honesty is the best policy.
Thinking of the future will get you nowhere. While dreaming big is fine, you have put in the effort to be successful.
For you, silence may not be golden. Feel free to speak up and take what what you want. The results may be better than you think.
Just because it makes you feel better does not mean that you should do it. If you need help, just ask for it.
Keep applying, your dream job is just around the corner. Be careful of your language because you never know who may be listening.
Grab your warm blankets and hot cocoa, winter is coming. Don’t be afraid to get close to that special someone to keep warm through those cold, long nights.
Now is not the time to quit. It may be aggravating not to, but think of the pay off in the future when all your dreams come true.
Maybe you should put all the animals back...
Take care of yourself first before taking care of others. The world can wait while you get right with yourself.
Old friends, new friends, red friends, blue friends, keep your enemies close, but you should keep your friends closer.
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The Wolf Magazine | 4
Seven musts for a New Orleans foodie By Taylor Galmiche New Orleans is a food town, no doubt. Too many great restaurants and eateries slip through the cracks of bigger names. Consider this your underground foodie list, curated by locals just for you. Willie Mae’s Scotch House A perfect example of a long-time local institution serving totally humble but excellent food. Where it’s at: Treme Must-try dish: Fried chicken Dooky Chase A long-time bastion of local tradition and ingredients. They have an entire buffet of Nola classics. Where it’s at: Treme Must-try dish: Go for the buffet. Surrey’s This cafe and juice bar is a go-to breakfast and brunch spot. It’s busy, but cozy. You can sip fresh-squeezed juice while eating perfected shrimp and grits at Surrey’s. Where it’s at: Lower Garden District Must-try dish: Shrimp and Grits Sompere Lapin Sompere Lapin brings you a twist of Creole and Caribbean cuisine. The menu and aesthetic is influenced by Caribbean folk tales. Prices are higher, but you’re getting dishes like curried goat with plantain gnocchi and cashews. Where it’s at: Warehouse District Must-try dish: Curried goat Angelo Bricato A Mid-City favorite for desserts. Stepping into Angelo Bricato’s is like stepping into a ‘70s Italian cafe. Did I mention they make their cannolis in house? Where it’s at: Mid-City Must-try dish: Cannolis Cafe Reconcile This cafe uses local ingredients and cuisine to a higher purpose, employing teens from highrisk neighborhoods. They have their own take on classic and creole dishes. Where it’s at: Central City Must-try dish: Banana’s Foster Bread Pudding Liberty’s Kitchen All of their food items are made from scratch. Similar to Reconcile, Liberty’s Kitchen employs vulnerable New Orleans youth so that they can acquire skills for later in life. Where it’s at: Upper Ninth Ward Must-try dish: Refresh Breakfast Sandwich
e
Best tacos on Magazine Street By Mary Graci Photos by Mary Graci Soft and crunchy; juicy and creamy; spicy and messy; fresh and greasy; simple and complex. These are only a few ways to describe a taco. Every city has the place to get tacos on a fiscally-tight Friday night with a couple of good friends and better drinks. New Orleans is famously known as the Big Easy, entertainment hub of the South, a bona fide party city with unique culture and great food like no other in the world. So where does one look in the great New Orleans for something as simple and universal as a taco? I asked myself this same question, and over a weekend where I painstakingly ate tacos for every meal all in the name of research, here is my answer. Best Flavor If you’re looking for the best tasting tacos in the city, regardless of any other factors, I would suggest Rum House. A bar and restaurant popular with the 20-something crowd of Uptown, it’s one of those places that always seems to be more crowded than should be legally allowed by the fire marshal. The Duck Duck Goose tacos, however, are fully worth the long lines and the headacheinducing noise level. Crispy duck crackling, creole shrub rum sauce with a little bit of a bite, and crunchy fresh snow pea and carrot slaw, served in a warm corn tortilla. Just perfection. And don’t forget, when you find yourself
slumming on the sidewalk for an hour with nothing but the thought of these tacos to keep you going, squeeze your way to the bar and try one of their famous margaritas – often said to be the best margaritas in the city, after a few of those, you won’t care about the wait. Best Price While finding cheap tacos that still hold up to your sophisticated palette isn’t easy, it is possible. My recommendation when you’re on a budget and still want quality is to track down the La Cocinita food truck that makes its way around Uptown (it’s often sighted on Magazine Street). Not only can you get three (different) tacos for about $8, they rival Rum House and Juan’s Flying Burrito for the best tacos in the city. The pulled pork taco is perfectly juicy and messy and so full of flavor you won’t even need any extra sauces. And for our vegetarian friends, the sweet potato and black bean taco with chipotle crema is fresh and creamy and a little spicy and makes even a carnivore like myself not miss the meat. Most Unique I thrive on trying new things and unique foods that may scare others away. So when I went to Del Fuego and saw the cactus taco, I had to get it. I was not disappointed. Easily one of the best tacos I’ve ever had and definitely the best vegetarian taco I’ve ever had, it’s made with sautéed cactus (no needles, I promise), garlic, tomato and epazote (which is a Mexican herb). Who would have thought
cactus could be so good? Used, like mushrooms and eggplant, as a meat-replacer, it has the texture of a cooked vegetable like zucchini, but since it seems to have very little flavor of its own, the seasonings are key. Del Fuego certainly won me over on cactus tacos. Honorable Mentions After all is said and done, I feel I need to give an honorable mention to a few other great tacos that inhabit this city, too. Juan’s Flying Burrito on Magazine Street (with another location on South Carrollton Avenue) is always a perfect go-to for great Mexican food in the Uptown area, and their tacos are no exception. The Taco Truck, which is steak, cilantro, onions, lime and cotija cheese on a flour tortilla, is great when you want authentic Mexican dishes, great drinks, and a slightly calmer atmosphere than someplace like Rum House, with less of a wait, too. Three tacos for less than $10 isn’t half bad either. An unexpected surprise was finding good tacos at a BBQ joint. Squeal on Oak Street is ideal for a pulled pork sandwich and a side of betterthan-your-mama’s corn and cheese grits, but their tacos are not to be overlooked. Smoked brisket with homemade barbeque sauce and topped with fresh slaw and cilantro is a brilliant alternative to a commonly Hispanic-style dish. So when your scouring the city of New Orleans for tacos, whether on a budget or your feeling adventurous and want to try something new, your choices are far from limited.
The Wolf Magazine | 5
Editors’ Picks Here is a list of meals straight from their parents’ kitchens that make The Maroon’s editorial board think of home
Graphics by Khadija Aziz
QuAlItY ChIcKeN FiNgEr MeAlS St. Charles | S. Claiborne | S. Carrollton | Riverwalk
raisingcanes.com The Wolf Magazine | 6
No matter what time of the day it is, anyone can have that immediate sugar craving. When Loyola students were asked about their favorite places to go to satisfy their sweet tooth, this is what they had to say 1. Sucré
New Orleans keeps it sweet By Gabriela Morales Photos by Mary Graci and Lauren Saizan
For Kaylin Courtade, history sophomore, Sucré is her favorite dessert shop. “They have absolutely amazing ice cream and the macaroons are to die for. They are so rich in flavor and are always so moist. Also, their cakes are always so fresh and delicious. During Mardi Gras, they even make homemade king cakes,” Courtade said.
2. La Madeline’s
Cate Tringali, philosophy and political science senior, said her favorite sweet shop is La Madeline’s on St. Charles Avenue. “They have this triple chocolate cake that is so delicious. I could probably eat it all day long,” Tringali said.
3. Maple Street Patisserie
Maurice Huff, English film and digital media freshman, recommended Maple Street Patisserie. “They have everything ranging from the classics, like brownies and cookies and croissants, all the way to really complicated and elaborate things like
tarts and cobblers. My favorite dessert there is their brownie. It has cookie crumbs, walnuts, and chocolate syrup. It’s really, really amazing,” Huff said.
4. La Boulangerie
Amy Gonzalez, international business freshman, said La Boulangerie is her choice for sweets. “They sell a lot of croissants with different things in them, so there’s chocolate and pecan. They are so good. They have gelato also and it’s really good,” Gonzalez said.
5. Gambino’s
Kristina Gambino, biology junior, said that Gambino’s is her favorite place to get her sweets. “It’s my favorite because I love the sugar cookies they have there, and the Lookie Cookies, which are basically two chocolate chip cookies with a bunch of icing in between and a face on them made of icing,” Gambino said. So whatever your craving is, there’s somewhere in this city of sweets to find it.
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To tip or not to tip (always tip) By Chasity Pugh Photos by Monica Zengel Let’s be real, when it comes to spending cash, most students are very particular with their choices. Of course, you want a bite to eat at your favorite cafe without spending too much, but what happens after you’ve received your services? What do you leave for your waitress or waiter, other than a table of dirty dishes? How do you thank the delivery man after he shows up to your dorm in the pouring rain?
ing minimum wage and having to endure longer hours. An extra few dollars can go a long way for some. To avoid being known as the jerk who won’t even leave a few bucks to service people, here are a few tips on, well, tipping.
If you didn’t think of tipping in either scenario, you should.
Delivery: As for a delivery person, a 10 percent tip is usually the way to go, with a $2 minimum.
Tipping is a taboo topic to discuss, especially for the typical college student. While some would rather showcase their generosity to their waiter or delivery person in the form of some extra dollars, many think that tipping should only be done when service workers do above-average work. The reality is tipping is more important than you think. The service industry is one of the most difficult places to work in, consider-
How much Frazzled on how much to tip who? Here are a few tipping averages to help you out:
Waiter: For adequate service, a 15 percent tip should be given and a 20 percent tip for those who go above and beyond. If service happens to be poor, at least give a 10 percent tip rather than nothing. Waiters have to eat, too. Plan ahead Many college students tend to plan out where they are eating and how much they plan to spend so
they don’t dish out any unnecessary money. If you’re low on money or even conscious of how much you’re spending on a particular outing, being mindful of where you are going and keeping note of how much your tab will be makes it much easier to be a good tipper. Download a tip calculator For those who aren’t mathematicians by nature, simply downloading a tip calculator to your smartphone or visiting sites such as itipping.com can definitely help you know how much to tip. By using these strategies, you’ll be able to put money aside for how much you plan to tip. That way, you’ll leave with a happy wallet while still giving a kind tip to those who helped you. Got coupons? If you tend to enjoy saving a buck with a coupon, do not fret. Getting discounts tends to make tipping a bit easier since you are already paying less than you usu-
ally would. When using coupons or discount codes, you should add up how much you plan to spend with the tip included. What if the tip is included? When eating at a higher-priced restaurant, pay attention to see if a tip or service charge has already been added to the bill. In these cases, tip waiters 18-25 percent of the pre-tax bill at finer eateries. If at least 18 percent gratuity happens to be added to your bill pretip, one usually does not have to tip outside of that. The choice is yours. While the gesture of tipping is one that is slowly dying, the need for it is all the more important. Service industry workers are often the hardest hit as the economy crumbles. So the next time you decide to visit your favorite restaurant, remember to take advantage in showing your servicer how much you appreciate their work. Tip them.
The Wolf Magazine | 11
THE CLEAN, THE PASSABLE, THE CITED Author: Nick Reimann Designer: Naasha Dotiwala
Recommended Grade:
A B C D F
A guide to Uptown restaurants based on reports from their most recent inspections from the Louisiana Department of Health and Hospitals New Orleans is world-renowned for its food, fun and festivities, and it loves letting everyone know about it. But something else that New Orleans is equally famous for, yet a little less enthusiastic about advertising, is its level of cleanliness (or lack thereof). It is accepted that in a city known for debauchery, expectations for everything to be perfectly neat and tidy are a little bit lowered. Regardless, being in a city known for food, specific sanitation standards have to be met. Thankfully, the Louisiana Department of Health and Hospitals frequently inspects restaurants to make sure they meet those expectations. To make things simple, we’ve put together a guide of results from these inspections of local restaurants, so that you don’t have to worry about enjoying your favorite New Orleans cuisine.
Dat Dog, 5030 Freret St.
O’ Henry’s Food and Spirits, 634 S. Carrollton Ave.
Pepperoni’s Cafe, 8123 Hampson St.
Violations: Non-Critical - 4
Violations: Critical-Corrected - 3
Violations: Critical- 1
Explanation:
Explanation:
While you’ve probably never worried about eating your favorite hot dog at Dat Dog, be rest assured that upon their most recent inspection, Dat Dog was not cited for a single critical violation. They did, however, receive non-critical citations for dusty surfaces, unclean floors and poorly-stored utensils.
Famous for giving away free steak to customers on their birthdays, O’Henry’s is a staple of the Carrollton restaurant scene. But the kitchen where that free steak is prepared has had a couple of issues the last time it was inspected, including having cold food stored at a temperature above 41 degrees.
Panda Express, Tulane LBC
Jimmy John’s, 7621 Maple St.
Violations: None
Violations: Critical Corrected- 2
Non-Critical Corrected - 1
Explanation: Panda Express is one of the cornerstones of many students’ diets at Tulane and Loyola Universities. While these students may be used to living a life of disorder, that’s not something they want carrying over to the dinner table. This isn’t a worry at Panda Express, since they were given a completely clean bill of health upon their last inspection.
Non-Critical Corrected - 5
Non-Critical - 2
Explanation: Saints quarterback Drew Brees is known for clean passes from the pocket, and game preparation that is second to none. But do these same qualities transfer to the kitchen of the Jimmy John’s he owns on Maple Street? Well, according to its most recent inspection, Brees’ Jimmy John’s needs some work to live up to its owner’s reputation. Brees’ restaurant was cited for two critical violations, such as containers not being properly labeled and chemicals being stored with the food and utenstils. Both were corrected during its most recent inspection.
Critical-Corrected - 2 Non-Critical - 3 Non-Critical-Corrected - 2
Explanation: Beyond the chic, contemporary, clean interior of Pepperoni’s Café lies a kitchen that seems to reflect a different picture. Pepperoni’s failed their most recent routine inspection, leading to a re-inspection having to be performed the following day. According to the inspection report, an employee was found eating in a food preparation area, food contact surfaces and utensils were found to be unclean, and a hand-washing area was not located in an area convenient for use by employees. All of these issues were corrected upon reinspection.
Willie Mae’s, 7457 St. Charles Ave. Violations: Critical - 1
Critical-Corrected - 4 Non-Critical - 4
Explanation: Self-proclaiming to have “America’s Best Fried Chicken,” Willie Mae’s Grocery and Deli Restaurant on St. Charles Avenue has received some major violations. During their most recent routine inspection, health inspectors cited Willie Mae’s for “ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.” Other notable violations included having cold food stored at above 41 degrees and having food contact surfaces and utensils that were not clean. Upon reinspection, Willie Mae’s still had one critical violation and two non-critical, both of which were then corrected during another reinspection.
The Wolf Magazine | 13
Nola bites after hours
Remembering Willie Mae Seaton By Zach Brien
By Jason Lahatte When in New Orleans, hunger can strike at a moment’s notice; and after a late night, most dining options are closed. However, there are still some places kind enough to still be open. Here is a short list of places to keep the late night hunger away. ON CAMPUS Slice Mon-Sat: 11 a.m. to 11p.m. Sun: 11 a.m. to 10 p.m. City Diner Open 5 p.m. to 7 a.m. CARROLLTON Camellia Grill Mon – Thu: 8 a.m. – 12 a.m. Fri – Sat: 8 a.m. – 2 a.m. Sun: 8 a.m. – 12 a.m. Carrollton Station Mon – Sun: 3 p.m. to 3 a.m. Little Tokyo Small Plates & Noodle Bar Mon – Sat: 11:30 a.m. to 2 a.m. FRENCH QUARTER The Alibi Bar Open 24/7 Angeli on Decatur Sun-Thurs: 11 a.m. – 2 a.m. Fri – Sat: 11 a.m. – 4 a.m. Attiki Bar and Grill Mon – Sun: noon to 4 a.m. Backspace Bar & Kitchen Open all night, closes 8 a.m. – 11 a.m. for cleaning The Grill Fri: 8 a.m. – 3 a.m. Sat: 8 a.m. – midnight
Erin Rose Wed – Sun: noon to midnight Port of Call Open until 1 a.m Somethin’ Else Cafe Thurs: 7 a.m. –12 p.m. Fri – Sat: 7 a.m. – 3 a.m. Sylvain Open Fri until midnight and Sat until 11 p.m. Verti Marte Open 24/7 FRENCHMEN ST./MARIGNY 13 Monaghan Mon – Sun: 11 a.m. – 4 a.m. Booty’s Street Food Fri – Sat: 9 a.m. – 12 a.m. Buffa’s Bar Open 24/7 Gene’s PoBoys Open 24/7 Igor’s Checkpoint Charlie Open 24/7 Lost Love Lounge Open until midnight Mimi’s In The Marigny Sun – Thurs: Open until 2 a.m. Fri – Sat: Open until 4 a.m. Mojitos Rum Bar & Grill Mon – Thu: 4 p.m. – 1 a.m. Fri: 4 p.m. – 2 a.m. Sat: 11 a.m. – 4 a.m. Sun: 11 a.m. – 1 a.m.
Chartres House Sat – Sun: Open until midnight
The Three Muses Fri – Sat: Open until midnight
Clover Grill Open 24/7
Yuki Izakaya Tues – Thurs: 6 p.m. to midnight Fri-Sat: 6 p.m. to 3 a.m.
Deja Vu Bar and Grill Open 24/7
The Wolf Magazine | 14
Trolley Stop Cafe Sun – Wed 6 a.m. – 2 p.m. Thurs-Sat 24 hours
Associated Press Willie Mae Seaton died on Sept. 18 at the age of 99. Seaton, a native of Crystal Springs, Mississippi, founded Willie Mae’s Scotch House in the Treme. The restaurant, which opened as a bar in 1957 on St. Ann Street, is a local favorite for her southern fried chicken. According to a 2014 NOLA.com poll, Willie Mae’s fried chicken was one of the top-five best in the city. In 2005, the restaurant gained national acclaim when it was named an American Classic by the James Beard Foundation. In 2015, President Barack Obama honored the restaurant when he ate at the Scotch House during his visit to New Orleans in Aug. 2015. Seaton’s great-grand daughter, Kerry Seaton-Stewart, currently runs the day-to-day operations. GARDEN DISTRICT The Avenue Pub Sun – Wed: Open until 2 a.m. Thur – Sat: Open until 4 a.m. The Blind Pelican Mon – Sun: 11 a.m. – 2 a.m. Down the Hatch. Mon – Sun: 11:30 a.m. - 2 a.m. Hoshun Mon – Sun: open until 2 a.m. Igor’s Lounge Mon – Sun: open 24/7 St. Charles Tavern Wed – Thurs: Open 24/7 Mid-City Dmac’s Bar & Grill Mon – Sun: Open 24/7 Beachcorner Grill Mon – Sun: 11 a.m. to until midnight
Poboys from an outside perspective By Andrew Callaghan
Non-locals try poboys for the first time & describe their experiences Milk Bar (710 S. Carrollton Ave.): Sauteed Shrimp Poboy with a side of Cornbread & Milk - $7.50 Just a few blocks from campus, nestled at the base of S. Carrollton and St. Charles Avenues is The Milk Bar, an inexpensive dairy-themed sandwich shop with another location just off of Louisiana Avenue. Sasha Mazur, music industry business sophomore, said he was happy to find a reasonably priced alternative to his normal diet of ramen noodles, instant oatmeal and microwave popcorn. “You don’t have to go down to places like the French Quarter to get a good local poboy. This place is really awesome,” Mazur said. Verti Marte (1201 Royal St.): All That Jazz Poboy - $11 Verti Marte is a favorite among French Quarter tourists and New Orleanian locals. Open for business 24/7, Verti Marte is a classic assurance that Bourbon and Frenchmen Street partiers will never be without an air-conditioned food mecca to drunkenly stumble into. Dave Gregory, English writing sophomore, said he was completely unprepared for the quality of food at Verti Marte. “It was saucy. It had this juicy flavor in the center. The melted cheese was delicious. It really tasted like authentic seafood. Spicy. Everything mixed really well, it was like a perfect equilibrium of culinary elements,” Gregory said. Domilises (5240 Annunciation St.): Large Shrimp Poboy and a Gatorade - $15 Domilise’s is an Uptown culinary staple that’s been bringing in customers for nearly a century. The family-run small business has been in business since the 1920s, and only ever closed once for Hurricane Katrina. While Malcolm Pitchford, international business freshman who hails from Chicago, was initially worried about the calorie intake from eating one of Domillse’s po boys. But after his first bite, he said that the food was well worth the extra laps during track practice. “I’d never had a poboy before. I just read online that this was the best place to go to get some local food,” Pitchford said. “The moment I bit into this thing, my whole world changed. It was like an explosion that drowned my brain in comfort. When I left this place, I literally couldn’t walk.”
Finding your best pair By Nicholas Ducote Graphic by Naasha Dotiwala With so many options as far as wining and dining goes, people sometimes get confused and flustered when trying to order proper pairing options for the ultimate dining experience. Thankfully, Dan Davis, sommelier at Commander’s Palace, provides some advice to make the process a little bit easier. If you’re looking for the right drinks for the food that you’re preparing, look no further than the food that you’re cooking. The region of food is mostly key to the wine that you’re drinking, according to Davis. German wines like a Riesling can also go great with a main dish such as steak or ribs. Spanish wines such as Albarino go well with fish and lighter dishes. Not only does it give your tongue a nice balance of flavor, it’s also nice to your wallet. For those who are looking for the best wine to go with their Louisiana favorites, Davis said white wine would be your best choice. “Kabinett Riesling goes well with anything from Louisiana. Spicy food with this particular wine will blow your mind with its sweetness,” Davis said. According to Davis, tannins and acidity are what make and break a red wine. “Tannins come from the skins and stems of grapes and makes cabernets and merlots be able to age for decades,” Davis said. “Acidity though is what allows food to actually go with wine. It brings out the flavor in your food and makes you notice subtlety in a dish.”
However, Davis said that low acidic wines aren’t all bad. Most of them are good for cooking or enjoying as a cocktail, but the common core of good wines is acidity. “If a wine lacks acidity, it tastes a little flat and watery. This will only damper the experience when trying to enjoy your food,” Davis said. Davis also said if you have one choice of wine for your whole three-course meal, you’re doing it wrong. The wine you use with your salad should not be the same wine you use with your main course. And for dessert, the wine needs to be sweeter than the treat. “Make sure you’re selecting a wine that overpowers the sweetness of the dish. Pineau de Charente is a wine with sweet apple hints that go well with any dessert. I highly suggest it, since red wines are the norm for this, but red wines don’t help flavor at all,” Davis said. For those who prefer beer to wine, Davis said that you have to go for the same elements with beer as you would with wine. The alcohol levels and the amount of hops are the key for beers. Weight on the palate is another factor with beer and food. The heavier the beer, the heavier the food. For example, beers like Porters go great with steak and meaty dishes. Regardless of what drink you prefer, the best thing you can do when pairing foods with alcohol is to make sure you choose food and drinks that complement each other.
The Wolf Magazine | 15
12 K ry st al s, 10 W in gs & ha lf ga llo n o f Te a
2713 S Claiborne Ave, New Orleans, LA 70125