News for Restaurants in New Orleans
Leave it to the great chefs of New Orleans to come up with a creative way to help Haitian earthquake victims. Big name local chefs including Matt Murphy, John Besh and Brian Landry (among others) have contributed recipes for the new RHINO Cookbook. RHINO stands for Recipes Homemade in New Orleans. The book features 400 pages of recipes and tips, contributed by the chefs and others. Local company Durr Heavy Construction covered the production costs, and all proceeds go to Haiti, via Catholic Charities. Order online at http://www.durrhc.com. The book costs $20.
The elegant downtown restaurant MiLa continues to cater to recessionary pocketbooks by introducing 30 bottles of wine under $30 each. Chef-owners (and husband and wife) Slade Rushing and Allison Vines-Rushing are making the new wine list available now, at both lunch and dinner. About dinner: The Rushings offer a nightly dinner tasting menu, six courses for $65. The only thing better may be their $20 prix-fixe three-course lunch, offering such items as phyllo-crusted redfish or braised beef short ribs. And do not miss the vanilla bean rice pudding. The Rushings change the menu frequently, making repeat visits a must. MiLa, Renaissance Pere Marquette Hotel, 817 Common St., New Orleans, LA 70112, 504-412-2580.
If you have yet to have the New Orleans Cooking Experience, this Spring promises to be among the best times ever to start. Not only are some of the finest area chefs going to be offering classes, but in June, renowned area chef Gerard Maras will offer a series of classes based on Julia Child's cookbook. Building on the continuing popularity of the 2009 film, "Julie & Julia," and the renewed attention to the cookbook, three consecutive days of classes will be offered at the House on Bayou Road. The house is an elegant bed and breakfast with a full size teaching kitchen. Classes are held continually in the kitchen, and after each class, all of the attendees get to eat everything that has been prepared. Check the web site for a full schedule for March, April and May. Among the highlights: Brigtsen's owner/chef Frank Brigtsen will teach students how to prepare some of his favorites, including crawfish etouffée, catfish and stone-ground jalapeño cheese grits and his locally beloved pecan pie. All classes are $150 per person, including instruction, recipes, wine service, seated meal and all taxes and gratuities. New Orleans Cooking Experience, 2275 Bayou Rd., New Orleans, LA 70119, 504-945-9104.
Check back soon for more news.
Check back soon for more news.
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