Spirits & Sweets, Oh My

MyNewOrleans.com

March 14, 2019

If you’re looking for something sweet to get into, we have a couple of tasty happy hours sure to get your weekend started…
Bakery Bar: At this pastry shop with a twist, it’s great to nibble on a slice of doberge cake, cupcake or petit four while enjoying your favorite New Orleans classic cocktail…
The Lobby Bar, Ace Hotel: Here you’ll get light snack specials and drinks like the Old Fashioned and a Champagne Cocktail for $6…

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Tradition, innovation combine in modern New Orleans cuisine

Nation’s Restaurant News

March 14, 2019

That principle is alive and well at Turkey and the Wolf, a souped-up sandwich joint where diners can expect the unexpected, as with the Lamb Neck Roti with lemony yogurt and “heady herbs” or the Collard Green Melt with Swiss cheese and pickled cherry pepper dressing…

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Who makes Louisiana’s best gumbo?

USA Today

March 14, 2019

#2: Gris-Gris, New Orleans
The gumbo du jour at Gris-Gris in New Orleans typically features chicken and spicy andouille sausage. It’s a guest favorite….

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Bywater complex with 150 housing units gets City Planning Commission backing

NOLA.com | The Times-Picayune

March 13, 2019

The City Planning Commission backed a proposal Tuesday (March 12) for a five-story, mixed-use development in the Bywater with 150 housing units, 90 of which would be affordable. Other features include a business center, playground and dog park. The proposal now heads to the New Orleans City Council for final consideration….

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Satisfy your traditional American food cravings with these 4 New Orleans newcomers

Hoodline

March 11, 2019

Wakin’ Bakin’ is a breakfast and brunch and traditional American spot.
On the menu, look for barbecue shrimp and grits, sausage and cheddar on a fresh biscuit, avocado toast and fried egg with cheddar, bacon, tomato and avocado on a croissant…

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Alchemy! Pairing Chartreuse With Food (That’s Not Chocolate)

Neat Pour

March 10, 2019

The recipe for green Chartreuse is closely guarded by silent monks, one of the most celebrated secrets in the spirits world. And, despite the liqueur’s mercurial rise in popularity, it often feels like the key to pairing this elixir with food is just as clandestine. The bold vegetal and anise laden flavors of Chartreuse make it an odd bedfellow for any meal. So, Neat Pour turned to the team at the NOLA’s Ace Hotel for some help understanding applications for the booming beverage…

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Mardi Gras 2019: 5 Fast Facts You Need to Know

Heavy.com

March 4, 2019

If you’re around long enough, the buzz around Molly’s Rise and Shine and Turkey and the Wolf is more than hype and well worth waiting for the staff holiday. Mason Hereford opened Molly’s as a breakfast joint following the success of Turkey and the Wolf, and is the most fun person in southern food right now. Molly’s serves breakfast on cafeteria trays and is heavy on theme, but the unusual concoctions are worth the hipster branding so intentional as to qualify as ironic…

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Aaron Franklin’s Hot Luck Festival Chef Lineup Is Here

Eater Austin

March 3, 2019

Hot Luck Fest, the food and music festival helmed by Aaron Franklin, James Moody, and Mike Thelin, announced the chef lineup for the third iteration happening over Memorial Day weekend from Thursday, May 23 through Sunday, May 26. There are newcomers like New Orleans chef Alon Shaya, Arizona-based pizza expert Chris Bianco, Asheville bagel-maker Katie Button, sandwich expert Mason Hereford of New Orlean’s Turkey and the Wolf, and New York’s chef of Contra and Wildair Jeremiah Stone…

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This Is the Only Way to Get a Turkey and the Wolf Sandwich Outside of New Orleans

Food & Wine

February 27, 2019

But, up until now, those looking to try one of Hereford’s creations had to venture to New Orleans. That’s where Black Seed Bagels comes in. Today, the New York-based mini-chain announced that they’re teaming up with Turkey and the Wolf on a limited-edition sandwich to be sold in all Black Seed locations…

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Here Are New Orleans’ James Beard Award Semifinalists For 2019

Eater New Orleans

February 27, 2019

The James Beard Foundation has announced its awards semifinalists for what is considered the greatest distinction in the restaurant industry, and New Orleans is well-represented…
Best New Restaurant: The Elysian Bar, the buzzy restaurant from Bacchanal and chef Alex Harrell in the new Hotel Peter and Paul in the Marigny. Harrell previously led the kitchen at Sylvain and owned Angeline…
Best Chefs: South: New New Orleans nominees for this category are Michael Gulotta of Maypop, Mason Hereford of Turkey and the Wolf, Isaac Toups of Toups’ Meatery, a finalist for this award in 2016…

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A Very NOLA Sandwich Weekend

HoustonPress

February 26, 2019

The real discovery of the weekend was a little joint called Turkey and the Wolf (739 Jackson Avenue), a tiny hole-in-the wall less than a block from our AirBnB that every single Uber driver who picked us up or dropped us off said we had to try. It’s no wonder. In 2017, it was named Bon Appétit’s best new restaurant. Appropriately, in the teaser for the story, the author wrote, “Yes, America’s best new restaurant is a sandwich shop…”

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Sip, Sip, Rose & Sommeliers

MyNewOrleans.com

February 25, 2019

Each year, NOWFE chooses new beneficiaries to receive proceeds from the event. The 2019 beneficiaries are New Orleans Culinary & Hospitality Institute (NOCHI) and Café Reconcile. A $15K scholarship will be awarded to one NOCHI student, while Café Reconcile will receive 100% of the remaining event proceeds…
Let’s kick off NOWFE at Central City BBQ with a Pig Roast Party: whole hog from Boucherie and traditional sides from Central City BBQ, Broussard’s Executive Chef Jimi Setchim, and more….

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Where to Eat Some of the Best Red Beans and Rice in New Orleans

Eater New Orleans

February 25, 2019

Chef Eric Cook is killing it every day with inspired soulful Southern cuisine at Gris-Gris, but Mondays are something special. Why you ask? Because he’s giving out bowls of FREE red beans and rice and damn they’re good. Cook, whose resume includes Commander’s, American Sector and Bourbon House, creates stellar versions of local comfort dishes, including an addictive version of his mom’s chicken and dumplings…

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New spaces, new places

Tulane News

February 22, 2019

Tulane’s Freeman School now has a downtown location, too, with a new business school facility at the New Orleans Culinary & Hospitality Institute (NOCHI). Dedicated in February 2019, the expansion enables the Freeman School to deliver programming in hospitality entrepreneurship that leverages its close proximity to NOCHI students as well as programs aimed at working professionals and national and international visitors to the city…

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Review: Molly’s Rise and Shine on Magazine Street has Mason Hereford’s typical insouciance

 

Gambit

February 18, 2019

Take a moment to recall the breakfast sandwich of your youth. Was it served on an English muffin or a buttermilk biscuit? Did you prefer fatty strips of bacon, greasy sausage patties or a combination of both? What cheese held your morning kick-starter together: cheddar? Pepper Jack? American?…

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New Orleans Culinary & Hospitality Institute

 

Food & Beverage Magazine

February 15, 2019

NOCHI offers non-degree vocational training in Baking & Pastry Arts and Culinary Arts certificates. It’s an industry-driven accelerated program (100 days with just as much lab hours/hands on experience as others) for a fraction of the cost as competitor schools. One of the most exciting offerings is the enthusiast courses that invite visitors for in-depth lessons on technique and hands-on experience with preparing staple Louisiana cuisine like crawfish and gumbo.
Carol Markowitz, NOCHI Executive Director, brings over 15 years of deep multi-industry experience in strategic and financial planning and general management to the NOCHI team…

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NOLA Flavor with Effervescence

 

WGNO

February 14, 2019

“Effervescence Bubbles & Bites is an elegant champagne bar with chef-inspired sharing plates on the edge of the French Quarter in New Orleans” – nolabubbles.com…

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Marley Gras Jerk Chicken Festival this weekend at Central City BBQ

 

WGNO

February 5, 2019

Marley Gras Jerk Chicken Festival is back, bigger and better than ever with more music, food, dance, celebrity guests, and vendors all at our beautiful outdoor/indoor venue, Central City BBQ, 1201 South Rampart st!…

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Why New Orleans needs to be on your vacation list this summer

 

GQ

February 6, 2019

Hotels too line Tchoupitoulas Street. Old Number 77 is probably the hippest call, all cool exposed brick and dark wood, with a nightclub vibe in the bar of a night. Almost opposite, The Cambria is the new kid in town with a ‘baroque and roll’ themed interior and yet surprisingly tranquil atmosphere, big bright rooms and good service…

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Where to eat barbecue in New Orleans: Gambit’s 2019 winter restaurant guide

 

Gambit

February 5, 2019

Central City BBQ – A two-meat combo plate includes choices of brisket, pulled pork, chicken, ribs and smoked sausage and comes with pickles, sweet onions, white bread and two sides such as french fries, Brussels sprouts, beans or coleslaw. No reservations. Lunch and dinner daily…

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Where to eat contemporary Louisiana food in New Orleans: Gambit’s 2019 winter restaurant guide

 

Gambit

February 5, 2019

Gris-Gris – A double-cut pork chop is seared with Creole spices and served with Southern greens, smothered new potatoes and blueberry pork jus. Reservations recommended. Lunch and dinner daily…

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Where to drink coffee, eat dessert in New Orleans: Gambit’s 2019 winter restaurant guide

 

Gambit

February 5, 2019

Bakery Bar – A rainbow doberge cake has seven different colored layers and white icing. No reservations. Brunch, lunch, dinner and late-night…

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The 5 Best Beignets In New Orleans

 

Delish

February 4, 2019

Bakery Bar describes these gorgeous King Cake-inspired beignets as “filled with a whipped Grand Marnier cream cheese and dusted with cinnamon-infused sugar.” They’re a prettier, fancier alternative to the heap of simply sugared ones you’ll inhale elsewhere…

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Event preview: Marley Gras Jerk Chicken Festival

 

Gambit

February 4, 2019

As Carnival season heats up, the Marley Gras Jerk Chicken Festival adds Caribbean flavor with a daytime event at Central City BBQ. The music lineup mixes reggae, bounce, New Orleans brass bands and more on two stages…

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Local flavors and more at Nochi

 

Travel Weekly

January 31, 2019

The New Orleans Culinary & Hospitality Institute (Nochi) opened this month, welcoming aspiring professionals and enthusiastic amateurs alike to hone their culinary skills within its five-story, 90,000-square-foot facility in the city’s Central Business District…

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Marley Gras Jerk Chicken Festival is Feb. 9 at Central City BBQ

 

Gambit

January 30, 2019

The Marley Gras Jerk Chicken Festival presents a day of reggae, bounce and brass band music and plenty of jerk chicken on Feb. 9 at Central City BBQ (1201 S. Rampart St.)…

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10 Best New Food Hall Winners

 

USA Today

January 21, 2019

New to New Orleans’ Warehouse District, the Auction House Market welcomes visitors to have breakfast, lunch or dinner in a sleek food hall with 10 different chef-driven concepts. The lineup includes seafood, tacos, Hawaiian poke, empanadas, Thai street food and fresh roasted coffee…

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Molly’s Rise and Shine in the LGD is the rad, tubular ’90s brunch spot you need

 

Very Local New Orleans

January 21, 2019

Molly’s Rise and Shine has an overall style is one that I can get with – perfectly arranged articles of nostalgia like old Wheaties boxes, a statue of E.T., and Disney movies on VHS tapes, just to name a few. We pointed out all the games we used to play and all the toys we wanted as kids as we waited in line to place our order…

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Aw, Shucks: Central City Oyster Jam Returns This Weekend

 

Offbeat Magazine

January 16, 2019

On January 20, the Central City Oyster Jam will host a festival celebrating the region’s food and music. With performances from Raw Oyster Cult (featuring four original members of The Radiators-Dave Malone, Camile Baudoin, Frank Bua and Reggie Scanlon, plus the addition of Michael Burkart), Louis Michot, The Iceman Special and Motel Radio, the festival will place as much focus on music as oysters. But, let’s face it…it’s called Oyster Jam for a reason…

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New Orleans Culinary & Hospitality Institute (NOCHI) Announces Team of Chef-Educators

 

Food & Beverage Magazine

January 15, 2019

New Orleans Culinary & Hospitality Institute (NOCHI) is pleased to announce the recent staff appointments of Shawn Hanlin as Culinary Education Director, Allison Vines-Rushing as Culinary Arts Instructor, and Zak Miller as Baking & Pastry Arts Instructor. The chefs will lead the classes in the school’s certificate programs and support additional programming at the recently opened facility.
“We are delighted for Shawn, Allison and Zak to join the NOCHI team,” said Carol Markowitz, NOCHI Executive Director. “Together, these chefs bring decades of culinary experience steeped in New Orleans culture to the institute. We are excited to have them at the helm of the new program…”

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At Central City Oyster Jam, it’s shuck and groove to cap a Radiators reunion weekend

 

The New Orleans Advocate

January 15, 2019

The name says it all. The Central City Oyster Jam brings both the jams and the oysters to Central City on Sunday (Jan. 20)…

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2 New Orleans chefs join staff of new cooking school

 

NOLA.com | The Times-Picayune

January 15, 2019

Chefs Shawn Hanlin, Allison Vines-Rushing and Zak Miller have joined the staff at the New Orleans Culinary & Hospitality Institute, which welcomed its first class of 21 students on Jan. 7…

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New cooking institute welcomes first students, begins ‘enthusiast’ classes

 

NOLA.com | The Times-Picayune

January 8, 2019

New Orleans Culinary & Hospitality Institute on Monday (Jan. 7) welcomed an inaugural class of 21 students into its culinary arts, and the baking and pastry arts certificate programs…

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Carla’s Tasty Feature: Effervescence

 

WGNO

January 8, 2019

Effervescence pours glasses from a different Magnum table side every Wednesday thus they call their Wednesdays, ”Big Wednesdays!”. It’s a great way to taste Champagne in the best format available and try amazing bubbles at a glass price: plus, it’s just darn fun midweek to have a server pour you a glass of bubbles tableside from an impressive magnum!..

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New Orleans Culinary & Hospitality Institute opens

 

New Orleans CityBusiness

January 8, 2019

New Orleans Culinary & Hospitality Institute has opened with 21 students in its culinary arts and baking and pastry arts certificate programs…

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26 upcoming restaurants and bars around New Orleans

 

NOLA.com | The Times-Picayune

January 4, 2019

Danny Millan, who owns the nearby Cava, is building his second Lakeview restaurant on a lot on Harrison Avenue. Azul will be a “family friendly” sports restaurant, with more than 20 TVs and a menu that relies on a charcoal grill for burgers and po-boys…

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What’s new in king cakes for Mardi Gras 2019?

NOLA.com | The Times-Picayune

January 3, 2019

La Boulangerie, 4600 Magazine St., New Orleans, is adding two new flavors: blueberry cream cheese and chocolate hazelnut, along with its annual “Elvis” filled with peanut butter, banana and topped with house-cured bacon, marshmallow, with a petite pink pig…
Gracious Bakery is one of those only-during-Carnival king cake-makers. It is bringing back its popular nectar cream cake from last year and adding a new cinnamon flavor to its lineup of chocolate king cakes and almond queen cakes…

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What’s New in New Orleans Hospitality for January

 

Travel Pulse

January 2, 2019

New Orleans Culinary & Hospitality Institute (NOCHI) will launch its inaugural culinary class this month at 725 Howard Avenue with classes officially beginning January 7th…
Bacchanal Wine Bar and Chef Alex Harrell is the force behind the Elysian Bar which recently opened in the Hotel Peter and Paul. The concept is a small plates only menu influenced by Southern staples…

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News From the Kitchen

 

New Orleans Magazine

January 1, 2019

Molly’s Rise and Shine is the second restaurant by the folks who opened Turkey and the Wolf in 2016. The focus is on breakfast, which you may have gathered from the name, but it’s breakfast through the lens of fine-dining chefs making imaginative, eclectic fare…

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Bars for Every Reason

 

New Orleans Magazine

January 1, 2019

The Royal Frenchmen Hotel, beautifully forged from two historic townhouses facing Washington Square Park, opened its doors last autumn with 13 rooms, three suites, and a large, interior courtyard with a stunning fountain. The courtyard, serviced by the cozy Royal Bar with inspired craft cocktails, artisan wines and spirits, and an extensive list of craft beers, is the scene for a changing roster of live jazz ensembles…

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Carol Markowitz

 

New Orleans Magazine

January 1, 2019

When the New Orleans Culinary and Hospitality Institute (NOCHI) opens its doors on January 7, the state of the art teaching facility will include training for students from across the region, reception areas, classrooms, wine and spirits labs and so much more. The 90,000 square foot, five-story building, and education system has been led from the near beginning in 2013 by executive director Carol Markowitz, who comes to the project with a clipboard fully loaded with business and creative ideas, and leadership skills honed by years in finance.
Q: What brought you to the NOCHI project initially, why did you want to be involved?
I think if you were to have told any entrepreneurial-minded person who understands the importance of food to this city’s heritage, culture and brand that New Orleans needs a culinary school, you’d get their attention…

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