Grand Yoga Wine Tasting

Dan Cobb, Gina Rowbatham, and Desiree Stone Corey and Brandy Penedo, Dana and Tim Guidry Clay and Kimberly, Prather, Taylor Singletary, and Chris Lizana

GRAND TOGA Wine TastingWine

Tasting

Photos by Aaryn Crews The Southern Hotel hosted the annual Grand Toga Wine Tasting, which was part of A Taste of Covington, an annual food and wine experience that showcases many delicious local restaurants in the Downtown Covington area. Guests donned their most extravagant Greek-inspired outfits for a great evening filled with wine and merriment!

Shelley Lacoste and Luke Sparacio

Joseph and Michelle Soniat Colleen Hollyfield and Marcella Merrill

Jean LaCour and Lynn Fleming

8080 WESTSHORE DR | COVINGTON, LA | 985-900-1212 | MBOFCOVINGTON.COM

Josh Wells, Johanna Wells, Amber Severio, Bridget Boe, Mary Clement, and Julie Easley Brandy and Lizby Eustis, Joe and Lisa Ward

Dan Cobb, Marcella Merrill, Marianne Huval, Nancy Ross and Cliff Bergeron Brian and Jennifer Minor, Marc and Chris Lombardo, Karen and Frank Lodato

Vikki and Rudy Philibert Ty and Fran Tynes, Missy and Jason Broussard Phillipe Caro and Mirna Calix

Executive Chef RYAN GALL

407 ST. TAMMANY ST. | MADISONVILLE, LA 70447 985.323.4800 | TCHEFUNCTES.COM

How would you describe yourself? I would describe myself as an easy, fun loving & devoted chef that cares about the quality and consistency of products that we work with. I have been in the industry for over 25 years in all aspects of the restaurant industry from hotels, golf courses, casual service to fine dining. Our restaurant is the premier steak and seafood restaurant on the Northshore providing the freshest of seafood and highest end of steaks. From dayboat fish to Japanese A5 beef and caviar, we provide the best we can source. Located overlooking the Tchefuncte River, we have everything for the perfect getaway from the day to day.

What do you love most about the restaurant industry? I love the people the most from inside the kitchen and dining room to the guests that we serve each day. The networking is amazing and the stories that people have about food make me happy. When the guest genuinely has a great time, this is the best feeling achieved in this industry. Do you have a favorite entrée/dish? My favorite dish is carbonara pasta or just some pasta sautéed in brown butter and topped with shaved parmesan. Pasta is simplistic and delicious.

What is one ingredient that you can’t live without and why? One thing you can’t live without would be salt and pepper. This is the essential of all ingredients and can make anything stand out, cure or preserve.

What was your first restaurant gig? My first restaurant gig was in May 1995 in Wesley Chapel, FL at John Christians Brew Masters Steakhouse. This was a bar and grill where I started as a dishwasher and within six months I was introduce to the line and was so excited and since then I have still have the same energy and intensity today.