 | The AdvocateApril 2, 2019 On Thursday, a traditional cochon de lait will be held at Central City BBQ, marking the first of several new events taking place this year. The pig roast party takes place at the South Rampart Street’s barbecue hub’s backyard patio from 4 p.m. to 6 p.m. and will feature a whole-hog roast from Boucherie’s Nathanial Zimet and sides from Central City BBQ and chef Jimi Setchim, of Broussard’s… |
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 | HoodlineApril 1, 2019 Tahyo Tavern, a cocktail bar that offers comfort food and more in the French Quarter, is another much-loved go-to, with 4.5 stars out of 77 Yelp reviews. Head over to 1140 Decatur St. to see for yourself… |
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 | New Orleans MagazineApril 1, 2019 The New Orleans Culinary and Hospitality Institute (NOCHI) has finally opened, and there’s a café on the ground floor operated by the folks at Gracious Bakery. Full disclosure: they’re friends and Jay Forman writes for this publication. That said, Gracious has done fantastic things and NOCHI is lucky to have them. Stop by for breakfast, brunch, lunch or their amazing happy hour, 3 p.m. until close… |
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 | HoodlineMarch 28, 2019 Molly’s Rise and Shine is a diner and breakfast and brunch spot, that recently opened its doors at 2368 Magazine St. in Irish Channel. |
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 | WGNOMarch 27, 2019 Chef Nate Barfield of Turkey and the Wolf and his team “Pig Latin” are featuring Eat Fit Grilled Pork Chop Sandwiches for this year’s Hogs for the Cause, a two-day event with tons of music & great food, with the mission of helping families who are fighting pediatric brain cancer… |
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| HoodlineMarch 26, 2019 There’s more that’s trending on New Orleans’s Cajun/Creole scene… Gris-Gris and Clesi’s Restaurant & Catering have seen 15.4 and 12.5 percent increases, respectively… |
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WGNOMarch 26, 2019 NEW ORLEANS–It’s the 11th year for Hogs For the Cause, the celebration of the pig that also does an awful lot of good in the New Orleans Community. We decided to stop by Central City BBQ and check in with the pros to see how they do it… |
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 | HoodlineMarch 21, 2019 Named “One of America’s Best Bakeries” by “Travel & Leisure,” NOCHI’s menu is a mixture of eclectic and traditional, with featured items such as shrimp creole shakshuka, Louisiana crawfish roll and a meatloaf sandwich. The baked goods included on the website are breads, doughnuts, cakes and pies and a variety of other desserts. Catering services are also available… |
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 | MyNewOrleans.comMarch 21, 2019 The chaos that defines us means we are also opening new restaurants and bars like crazy, and there are more new dining and drinking outlets than anyone can reasonably keep track, keeping in mind that New Orleans has not ever been underserved in this category. |
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 | ForbesMarch 18, 2019 This unassuming New Orleans sandwich shop was named Bon Appétit’s best new restaurant in 2017 and also appeared on Eater’s list of best new restaurants and was one of Food & Wine’s restaurants of the year. Taking inspiration from the deli turkey sub of his childhood, executive chef and owner Mason Hereford presents a playful menu of updated classics (including fried bologna sandwich on white bread) and original creations (like the collard green melt). On the “not sandwiches” portion of the menu is this wedge salad topped with bacon, “everything bagel crunchy stuff”, tomatoes, “that chunky blue cheese dressing” and fresh dill… |
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 | New Orleans CityBusinessMarch 15, 2019 The City Planning Commission voted 7-2 on Tuesday to back a 150-unit apartment complex at 4100 Royal St. The nearly two-acre property is bounded by Royal, Mazant, Chartres and France streets… |
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 | MyNewOrleans.comMarch 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… |
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 | Nation’s Restaurant NewsMarch 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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 | USA TodayMarch 14, 2019 #2: Gris-Gris, New Orleans |
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 | NOLA.com | The Times-PicayuneMarch 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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 | HoodlineMarch 11, 2019 Wakin’ Bakin’ is a breakfast and brunch and traditional American spot. |
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 | Neat PourMarch 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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 | Heavy.comMarch 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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 | Eater AustinMarch 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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 | Food & WineFebruary 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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 | Eater New OrleansFebruary 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… |
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 | HoustonPressFebruary 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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 | MyNewOrleans.comFebruary 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… |
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 | Eater New OrleansFebruary 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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Tulane NewsFebruary 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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 | GambitFebruary 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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 | Food & Beverage MagazineFebruary 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. |
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WGNOFebruary 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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 | WGNOFebruary 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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 | GQFebruary 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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 | GambitFebruary 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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 | GambitFebruary 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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 | GambitFebruary 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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 | DelishFebruary 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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 | GambitFebruary 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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 | Travel WeeklyJanuary 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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 | GambitJanuary 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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 | USA TodayJanuary 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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 | Very Local New OrleansJanuary 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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 | Offbeat MagazineJanuary 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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 | Food & Beverage MagazineJanuary 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. |
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 | The New Orleans AdvocateJanuary 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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 | NOLA.com | The Times-PicayuneJanuary 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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 | NOLA.com | The Times-PicayuneJanuary 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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WGNOJanuary 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 CityBusinessJanuary 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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 | NOLA.com | The Times-PicayuneJanuary 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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 | NOLA.com | The Times-PicayuneJanuary 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… |
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 | Travel PulseJanuary 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… |
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 | New Orleans MagazineJanuary 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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 | New Orleans MagazineJanuary 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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 | New Orleans MagazineJanuary 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. |
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