 | MyNewOrleans.comJune 10, 2019 Ross will be a part of NOCHI’s Fall 2019 cohort, beginning July 22. He will be working toward a certificate in Culinary Arts in the cohort that will graduate in December. The scholarship funds will pay for Ross’ full tuition at NOCHI… |
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 | HoodlineJune 6, 2019 Irish Channel’s Molly’s Rise and Shine is the city’s buzziest breakfast and brunch spot by the numbers… |
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June 3, 2019
Legislation introduced March 29 in the Louisiana House of Representatives would add buildings in OZs to the list of properties eligible to participate in the state’s restoration tax abatement program, which allows property owners to pay property taxes for five years based on the value of their property for the year before its improvement. H.B. 549 would be effective July 1. The bill was assigned to the Ways and Means Committee…
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 | HoodlineJune 3, 2019 Wakin’ Bakin’ is a breakfast and brunch and traditional American spot. |
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 | ForbesMay 28, 2019 There’s a more raffish scene on the other side of the French Quarter in the Marigny district (close to Frenchman Street and its lineup of jazz clubs) and the recently opened Hotel Peter & Paul, a converted 19th century church, convent, rectory and schoolhouse complex, two buildings of which were designed by noted New Orleans architect Henry Howard… |
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 | Huffington PostMay 24, 2019 Nineteen restaurants in New Orleans pay $55 to $160 per month for each purple 35-gallon recycling bin, which holds about 100 pounds of shells. For Superior Seafood and Oyster Bar, the bill is roughly $5,000 a year for the pick-up service. John Michael Rowland, general manager for the restaurant, has no hesitation in paying to participate. |
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 | Eater New OrleansMay 22, 2019 Look for Azul, Danny Millan’s casual family eatery, to open at 117 Harrison by early summer… |
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| HoodlineJune 3, 2019 Wakin’ Bakin’ is a breakfast and brunch and traditional American spot. |
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| ForbesMay 28, 2019 There’s a more raffish scene on the other side of the French Quarter in the Marigny district (close to Frenchman Street and its lineup of jazz clubs) and the recently opened Hotel Peter & Paul, a converted 19th century church, convent, rectory and schoolhouse complex, two buildings of which were designed by noted New Orleans architect Henry Howard… |
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| Huffington PostMay 24, 2019 Nineteen restaurants in New Orleans pay $55 to $160 per month for each purple 35-gallon recycling bin, which holds about 100 pounds of shells. For Superior Seafood and Oyster Bar, the bill is roughly $5,000 a year for the pick-up service. John Michael Rowland, general manager for the restaurant, has no hesitation in paying to participate. |
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| Eater New OrleansMay 22, 2019 Look for Azul, Danny Millan’s casual family eatery, to open at 117 Harrison by early summer… |
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 | MyNewOrleans.comMay 17, 2019 Hotel Peter & Paul: With beauty and intrigue behind every corner, the historic 19th-century site features four buildings — a restored church, rectory, schoolhouse and convent — which have been transformed into an elegant hotel and event space in the Marigny… |
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 | WGNOMay 16, 2019 Consider the ice chest method, a technique you’re more likely to see in Cajun country than New Orleans. But sure enough at the Carrollton Avenue beer garden Bourree on Wednesday nights this month you’ll find a batch of it being prepared, first in plain boiling water, then over to an ice chest where the seasoning is added. In this vessel, it all steams together… |
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 | Eater New OrleansMay 16, 2019 Gris-Gris chef Eric Cook dishes a powerful wallop with his version of shrimp and grits, studded with smoky pork sausage and loaded with buttery shrimp atop a mount of al dente stone ground grits. Roasted red peppers and cherry tomatoes add color to one of the most popular items on Cook’s menu. Ask for bread to sop of the gravy’s butter goodness… |
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 | People MagazineMay 15, 2019 Louisiana: Mason Hereford, a 2019 James Beard Award semifinalist for best chef, serves the vegetarian Collard Green Melt, made with slow-cooked collards, Swiss cheese, pickled-cherry-pepper dressing and slaw on rye bread. “Even if you only have one day in New Orleans, Turkey and the Wolf is where you should go for lunch,” writes in their review of the unique eatery… |
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 | The TelegraphMay 14, 2019 A converted church is an unlikely place to find the city’s best new hotel, but Hotel Peter and Paul (2137 Burgundy Street; 00 1 504 356 5200) in the Marigny is just that, mixing ecclesiastical chic with modern design touches… |
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 | The New Orelans AdvocateMay 14, 2019 When the lunch special is a salad built around bread at a cafe built around a bakery, you say yes. |
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NOLA.com | The Times-PicayuneMay 13, 2019 In 2017, Bon Appetite magazine called Turkey and the Wolf, the quirky sandwich shop from Mason Hereford, the best new restaurant in America. Many people were shocked, but none as much as Hereford, its chef and owner. After a career cooking at restaurants like Coquette, Hereford wanted to do something casual. He never meant for his Irish Channel restaurant to be a destination with lines out the door… |
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 | MyNewOrleans.comMay 9, 2019 For New Orleanians looking to celebrate mom, Effervescence is the place to do it. Treat mom to some pretty pink bubbles with 10 percent off both sparkling rosé flights and all sparkling rosé bottles. In addition to the bubbles specials, Effervescence will be offering their Sunday brunch bites, including Eggs & Soldiers, Veggie Brunch Bowl and Steak & Egg, alongside their regular bites menu… |
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 | The Oregonian/OregonLiveMay 8, 2019 The opening chef: Mason Hereford, whose New Orleans sandwich shop Turkey and the Wolf was named America’s best new restaurant by Bon Appetit Magazine in 2017… |
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 | The New Orleans AdvocateMay 2, 2019 The event begins at 6 p.m. at Hotel Peter and Paul, 2317 Burgundy Street… |
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 | MyNewOrleans.comMay 2, 2019 If people watching is your jam hustle over to the upstairs bar at Gris Gris. Last summer Chef Eric Cook opened his hot spot restaurant in the triangular-shaped building at Magazine and Felicity streets. It’s a sweet spot for sure but the real estate came with the rare, tantalizing bonus of outdoor seating on the deep, graceful, climate-controlled second floor balcony. If people watching and a long hang with friends on a beautiful day is your preference then this is your spot…. |
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 | ForbesMay 1, 2019 Cambria calls the phenomenon a “modern nightcap,” and to service its guests it has launched the Cambria Nightcap Program at the following select hotel locations in Dallas, Nashville, New Orleans, New York and Pittsburgh. There’s a modern nightcap program for two types of business guests at the hotels… |
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 | MyNewOrleans.comApril 29, 2019 The Hotel Peter & Paul, which is a hot new spot for celebrations of all kinds, including weddings and bridal events, went next level with it’s Elysian Bar… |
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 | MyNewOrleans.comApril 25, 2019 Effervescence is an elegant bubbles lounge and restaurant that sits on the edge of New Orleans’ famed French Quarter. As the go-to destination for all things sparkling wine, the restaurant offers an impressive late-night menu by co-executive chefs Brenna Sanders and Evan Ingram that complements the restaurant’s beverage of choice, bubbly… |
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 | MyNewOrleans.comApril 25, 2019 On Saturday, April 13, New Orleans Culinary & Hospitality Institute (NOCHI) hosted its grand opening celebration with staff, board members, donors, partners and key local elected officials. The event allowed for guests to tour all corners of the school, including the opportunity to view Culinary Arts students at work in their lab and to view showcased work created by the Baking & Pastry program… |
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 | NOLA.com | The Times-PicayuneApril 24, 2019 The house is washed in ceiling-to-floor neutral tones and it is flooded with natural light, creating a turn-off-your-phone-and-settle-in vibe that belies the months of meticulous planning that went into creating it. |
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 | The New Orleans AdvocateApril 24, 2019 Central City BBQ encompasses about half a city block, with a large indoor restaurant and an open yard ringed by repurposed shipping containers… |
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 | Travel Daily NewsApril 23, 2019 “Cambria has always catered to the modern business traveler who values little luxuries, and with careful research, we’ve compiled a collection of guilt-free indulgences to delight all Cambria guests,” said Janis Cannon, senior vice president of upscale brands, Choice Hotels… |
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 | OffbeatApril 22, 2019 On a recent visit, on a mellow mid–Mardi Gras morning, the airy new room was in full unassuming swing. Off-menu PB&J king cake slices and fists of monkey bread were on the counter, in case the menu (labneh with “everything bagel crunchy stuff”; a middle-school bagel bite tray rebuilt with slow-cooked tomato cream cheese and fennel seeds; a soon-to-be-stunning yogurt and granola bowl, slick with carrot marmalade) somehow didn’t make you want to order everything already. We merrily added the pastries. Stevie Nicks wafted through, a shelf of Smurfs lunchboxes sat across from framed Newport ads full of athletic menthol smokers looking Alive with Pleasure! (Hereford is an archivist of 1990s glory.).. |
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 | Forbes.comApril 22, 2019 I’ve also included a few suggestions from an unofficial Champagne mom– Crystal Coco Hinds, the owner (and mother) of Effervescence Bubbles and Bites in New Orleans, which was named best new lounge the first year it opened… |
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 | OffbeatApril 22, 2019 Besides their award winning fried chicken, Fiorella’s serves excellent po’boys, daily specials, and New Orleans-Italian classics in a casual setting… |
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 | Fodor’s TravelApril 19, 2019 Tucked away inside Ace Hotel New Orleans (which we named one of the 100 top hotels in the world this year), Three Keys distills the culture and chaos of New Orleans on its stage with cultural events taking place almost every night. From tarot readings to culinary happenings and live music, the venue celebrates and supports local magic and its creators… |
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 | MyNewOrleans.comApril 11, 2019 In the early 1860s when it first opened, Saints Peter and Paul Catholic Church, school, convent and rectory was a sacred place of worship and education for residents in the Marigny. The church was shuttered in 2001 and sat empty for more than a decade. Today, the historic site is used under a different name: Hotel Peter & Paul. |
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 | Travel PulseApril 11, 2019 “The New Orleans Culinary & Hospitality Institute (NOCHI) officially launched its inaugural culinary class in January 2019,” said Celata… |
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 | The New Orleans AdvocateApril 11, 2019 The Elysian Bar is indeed a bar, though one that cooks like a restaurant and can feel like a movie set, with every sight-line just so. To visit is to move between three interconnected areas: a beautiful bar of Tolkien-esque design, a parlor that feels like a wealthy dowager’s sitting room and the courtyard, flanked by towering panels of stained glass on the adjacent former church…. |
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 | The New Orleans AdvocateApril 11, 2019 This place is big, and the impact it’s making on local barbecue is growing bigger. More than a restaurant, this repurposed warehouse and its compound framed by shipping containers is a venue for small food fests and a hub for people passionate about smoked meats… |
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 | The New Orleans AdvocateApril 11, 2019 Gracious has been doing some heavy lifting to restore the idea of the neighborhood bakery in New Orleans… The new downtown location, dubbed NOCHI Cafe by Gracious, adds chef Michael Doyle‘s menu of approachable, Mediterranean dishes for quick lunches that can be light and are always roundly flavorful… |
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 | The New Orleans AdvocateApril 11, 2019 The open kitchen and dining counter here was once center stage for the highly ambitious Square Root. Today, as Gris-Gris, taking the same seats feels like pulling up around the home kitchen while your host cooks. That could be Eric Cook, the chef who made this striking spot into an approachable den for modern New Orleans and Southern flavors, to the tune of seafood-stuffed crabs, redfish courtboillion and chicken gizzard grillades… |
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 | The New Orleans AdvocateApril 11, 2019 This Irish Channel sandwich shop got started with a bang and some explosive attention. Now that the smoke has cleared a bit, it’s easier to see Turkey and the Wolf for what it is — part of a trend of young chefs deploying their chops and creativity in a more casual realm. Here, that’s Mason Hereford, who imbues the joint with both his flavors and sense of humor… |
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 | The New Orleans AdvocateApril 11, 2019 Today, as Gris-Gris, taking the same seats feels like pulling up around the home kitchen while your host cooks. That could be Eric Cook, the chef who made this striking spot into an approachable den for modern New Orleans and Southern flavors, to the tune of seafood-stuffed crabs, redfish courtboillion and chicken gizzard grillades. Downstairs feels like an upscale-casual diner; the second floor is like a Creole tavern, and Gris-Gris feels right as a neighborhood spot… |
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 | HoodlineApril 9, 2019 Next up is brasserie and Cajun/Creole spot Superior Seafood & Oyster Bar, serving seafood and more, situated at 4338 St. Charles Ave. With four stars out of 1,176 reviews on Yelp, it’s proven to be a local favorite… |
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 | Eater New OrleansApril 8, 2019 Casual, family-friendly dining is also Millan’s plan for his upcoming Azul, which he began working on last year, a new construction at the other end of the Avenue, 117 W Harrison Ave. Set to open mid-May, Azul will have pub standards like po-boys, burgers and wings as well as a signature Cuban, an “extensive” draft beer system, and wines by the glass that don’t cost more than seven bucks… |
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 | 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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Venue ReportMarch 19, 2019 One of the most raved about restaurants in New Orleans right now, The Elysian Bar is set inside the new Peter & Paul Hotel. The food and drink menus are handled by the team behind the city’s lauded Bacchanal wine bar, bringing small and large plates that are easy to share together with delicious wines and cocktails to match… |
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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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 | Venue ReportMarch 11, 2019 The newly opened Elysian Bar in New Orleans isn’t your typical hotel bar. For starters, the space stands on its own, in the former 19th century church rectory now known as The Hotel Peter & Paul. It’s a place that has its own romantic, old-world feel with detailed murals and collected antiques throughout. Bacchanal Group, the team behind the local favorite James Beard award nominated wine bar, runs it. Chef Alex Harrell focuses on a menu of small plates that are served throughout the day while carefully chosen wines and cocktails draw much of the Marigny crowd in. But the thing that really sets this spot apart from most hotel bars is that the majority of guests aren’t even staying in the hotel. The crowd tends to be a total medley of locals and tourists alike. |
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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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