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September/October 2005
$4.95
Complimentary
www.delectableMagazine.com 1
2 delectable
www.delectableMagazine.com 3
contents september/october 2005
43
6 On the Cover
9 Etiquette
11 Featured Chefs - Toshimi Ogiya & Dexter Bigting
13 Restaurant Highlight - Tujague’s Restaurant
16 New Restaurant - FiRE a restaurant
19 Home Cook - Trey Kraemer
21 Great Kitchen
25 Exploring Coffee Houses -
“Third Places” of Magazine Street
30 Farmer’s Market
13
32 Kids Who Cook - Sarah Olivier
34 Memoirs from Europe
37 History - Deutschland on the Bayou
40 Daily Offerings - Habitat for Humanity
43 New Orleans Celebrity Cook - Irma Thomas
45 Becoming a Certified Culinarian
46 Firehouse Recipes
48 What’s a Gug-Gutz-Uh?
51 What’s In Your Roast?
52 Fork & Knife - Irene’s Cuisine
16
53 Why Wine?
54 Beyond Buttered Popcorn
55 Area Map
60 Restaurant Listing
63 Sense of Spirit
32
4 delectable
September/October, 2005
Vol. 1, No. 4
Co-Editors Kristen Villemez Remkes
Sheryn Trahan Villemez
Publisher Chicks Media, LLC
Copy Editor Melissa Stroud
Conrtibuting Writers Judy Anderson, Eleanor Athens,
Katharine Brown, Rebecca Gernon,
Brian M. Gowland, Samuel Holder,
Ryan D. Mayer, Susan Plessala, Donnie
Villemez, Aaron Wattler
Photography Shawna Doss, Sheryn Trahan
Villemez, Donnie Villemez
Photography Technician Donald Villemez
Art Director Julie Naquin
Graphic Designer Kristen Villemez Remkes
Website Manager ZeeBold Enterprises, LLC
Advertising Account Executives Eddie Bronston, Tina Browning, Bill
Hollman
For Advertising or Editorial Information
Phone: (985) 624-8959
Fax: (985) 626-1158
P. O. Box 616
Mandeville, LA 70470
info@delectableMagazine.com
www.delectableMagazine.com
© delectable Magazine 2005. Not for individual resale. delectable Magazine is published bi-
monthly (January, March, May, July, September, November) by Chicks Media, LLC as a means
of information and inspiration surrounding New Orleans’ favorite pasttime. No part of this pub-
lication or website may be reproduced without written consent of the publisher. Publisher is not
responsible for unsolicited manuscripts, photos, and art work. delectable is copyrighted and the
trademark is registered. The opinions expressed in delectable and on www.delectableMagazine.
com are those of authors and do not necessarily reflect the views of the magazine editors or own-
ers. Note: not all recipes have been kitchen tested by delectable staff.
www.delectableMagazine.com 5
editors’ note
“Back to School” “Why are YOU smiling?”
B I
ack to School. Don’t you hate those words, ’ll never forget the day a group of ladies and
really? I always hated going back to school. I were meeting to play tennis. It was the
It meant I would not be with my mom all first day of school and one of the ladies, a
day any more. Now that I have grown, and mother of three school-age children, said as
am out of school and college, I still don’t like the she approached us, “I’m so happy today, I just
idea of “Back to School,” but have found a way to can’t seem to wipe the smile off my face!”
never have to be without my mom. delectable. Whether you’re happy about kids going back to
In this issue, we cover many great restaurants school or not, you’ll be happy about the wonderful
including Tujague’s, Shogun, and FiRE a restaurant, as articles in this issue of delectable. Along with traditional
well as a great home cook and an entertaining New New Orleans recipe favorites, we also have Philippine
Orleans celebrity who cooks, Ms. Irma Thomas. I am recipes from Dexter of Shogun Japanese restaurant
just sad that the one day in July when we met with her and a gumbo recipe from the Japanese chef at Shogun.
it did not rain. I wanted her to sing “It’s Rainin.” Yes, even Japanese people love gumbo!
While Back to School is not my favorite time of And if you’re from New Orleans, you’re going
year, Halloween is. In our house, we have Halloween to love hearing from a New Orleans entertainment
traditions. My mom cooks chili and makes popcorn favorite, Irma Thomas, as she shares with us her Red
balls. We have enough candy to feed an army of eager, Beans & Rice recipe. No matter the time of year, her
short princesses and pirates. We sit on the steps music always brings a smile to my face.
outside and hand out candy and eat delectable food. I hope Irma, the chefs, and all the other interesting
This year may be different because we have found aticles bring a smile to you that you “just can’t seem to
Grenier & Chocolat, a charming chocolate store in the wipe off of YOUR face.”
French Quarter. Tell us about your favorite time of year
and the traditions that surround them.
“It’ delightful, It’s delicious, It’s delectable” Keeping life delectable,
Kristen Villemez Remkes Sheryn Trahan Villemez
Co-editor/Publisher Co-editor/Publisher
6 delectable
simply delectable
to find out where you can pick up your
copy of delectable, check out our website
www.delectablemagazine.com
to advertise in delectable call us at 985.624.8959
or email us at info@delectablemagazine.com
www.delectableMagazine.com 7
...on the cover
Where is the perfect place for
chocolate lovers? Belgium sounds
like that place when you consider
that chocolate is eaten there at
breakfast and throughout the day.
But if Belgium is not in your immediate plans, have no fear,
you can find fine Belgian chocolates in New Orleans!
Proprietors of Grenier & Chocolat, Daniel, born
in Africa and, Maggy, born in Belgium, arrived in New
Orleans in 2002 and opened their imported chocolate
and antique store in the French Quarter. Long-
time collectors of antiques and lovers of chocolate,
Daniel and Maggy Le Docte sell fine antique furniture
along with the most wonderful Belgian
cover photo and other “on the cover” photography by chocolates in their charming Chartres Street store.
SHERYN TRAHAN VILLEMEZ
Belgium, known for its excellent chocolate, boasts nearly
500 large- and small-scale chocolatiers, all vying for the top.
Belgium has a chocolate consumption rate of more than 15
pounds per person per year and for very good reason. The
process for making chocolate in Belgium is meticulous and
the products used are choice. Belgium companies go after
the rare criollo cocoa bean and the trinitario variety, both of
which have complex flavors and deliver the best results in
chocolate-making. In addition, the best producers “conch”
their chocolate - a refining process in which the chocolate
is mixed with additional cocoa butter or a similar product.
This mixing takes place for days and creates a smoother
chocolate with reduced acid levels and enhanced taste.
In 1912, Jean Neuhaus of Belgium, created the first praline.
Unlike what we in New Orleans know as our sugar and
pecan praline wonder, historically the first pralines were
bite-size chocolates filled with a mixture of nuts and
sugar and were billed as “individual masterpieces.”
Belgium takes its chocolate-making reputation very
seriously and in 2000 its Ministry of Economic Affairs
created a mark of quality assurance, AMBAO (which means
“cocoa” in Swahili). Members of this organization use only
100% cocoa butter in their chocolate. Unlike many U.S.
brands, there is no wax added to Belgian chocolate.
8 delectable
The
Louisiana
Restaurant
Association
by Tom Weatherly
Vice President of
Communications
and Research LRA
September and October are good months for
restaurants in New Orleans. After the long, hot
summer, even the gradual, seemingly imperceptible
lowering of the temperature is a welcome relief.
Conventioneers slowly filter back into town.
Business steadily picks up again from the summer
The Story of Leonidas Chocolate
doldrums. City streets, once too sweltering to even
contemplate a leisurely stroll down, return to life.
Leonidas, the most popular choice for chocolate in
Belgium, has been making chocolate for 150 years and can
be found in New Orleans at Grenier & Chocolat. Because of this languid, yearly cycle we celebrate, the
end of September and the beginning of October is
In 1910 Leonidas Kestekides, a confectioner in quite likely the ideal time of year to re-experience
the United States, traveled to Belgium to show his your favorite New Orleans area restaurants that are
confectionary goods and immediately met with success. not too busy and not dead either. There is plenty of
He attended the 1910 World’s Fair in Brussels and the
staff with an abundance of fresh creative energy in
1913 World’s Fair in Ghent as a member of the Greek
delegation from the United States. He was awarded the kitchen. Everyone is back from their own summer
the bronze medal and the gold medal, respectively, vacations and ready to get back into the swing of things.
for his chocolate confectionary and his patisserie.
Here are two strategies that can’t fail. For the nostalgic
Today, the name Leonidas is synonymous with quality Belgian at heart, return to your roots. Choose the first great
chocolate. Leonidas chocolates are on sale in 1,700
fine dining experience you can remember and re-enact
sales outlets, from Paris to Rome, from Sydney to Tokyo,
from Brussels to New York……and in New Orleans at it. New Orleans is one of the few cities where the
Grenier & Chocolat. Leonidas chocolates can also restaurant you remember from 30 or more years ago is
be found at a new location - SpeakEasy in Mandeville. not only still operating but is quite likely better than ever.
Grenier & Chocolat receive weekly shipments of Or, for more adventure, choose one of our new,
imported fresh chocolate. Don’t miss the opportunity
innovative restaurants and create a modern
to experience truly great Belgian chocolate.
memory to savor over the years to come. Need a
recommendation? Ask your friends and neighbors.
New Orleanians love to share their dining experiences.
Grenier & Chocolat That’s more than half the fun of finding a new place-
Leonidas Imported Belgian Chocolate
being able to regale your friends about that exquisite
Imported European Antiques
dish or an establishment’s particularly good service.
400 Chartres Street, New Orleans, LA Either way, get out and enjoy the season. Life
504.586.8880 is meant to be savored, and dining in New
www.grenierchocolat.com Orleans at this time of year is truly delectable!
www.delectableMagazine.com 9
10 delectable
etiquette
The Importance of
Practicing Protocol and
Etiquette In Today’s World
by JUDY ANDERSON
photograph by DONNIE VILLEMEZ
I
n the last issue of delectable, we discussed the history of Secondly, the word manners means “how you treat people”
protocol and etiquette, how their practice evolved into and is different from etiquette in that etiquette is “knowing
traditions over the past centuries and the effects they have how to treat people” based on the morés or traditions of the
on our lives today. In this issue, we will discuss why practicing culture at the time. Etiquette is derived from a French word,
protocol and etiquette is so imperative in today’s society. meaning ticket, which tells us that the rules of etiquette are
usually “written or mandated by the times they are used in.”
First, let’s define some terms. The word protocol is derived from Etiquette involves more interpersonal relationships than the
the Greek language. protos means first, collumn means glue. In more “official” practice of protocol. The rules of etiquette
other words, protocol means “first glue.” Protocol is the glue usually change and evolve every ten years or so based on
that holds official life together in society. The rules of protocol what is acceptable in society at that time. An example of this
should not be broken, are based on precedence, and are changed would be that many years ago, a woman would never think of
only for safety reasons. To understand protocol procedures, a drinking out of a can or a bottle in a public place. A woman
good example is the working of world governments during this always requested an open glass for her beverage. She would
time of crisis in dealing with terrorism threats and the Middle have been seen as unladylike and crude to do otherwise.
East situation. Each time you see a press conference or a Today, it is suggested that women drink from a can or bottle
meeting of world leaders, whether formal or casual, the practice opened before their eyes and keep their drink with them
of protocol dictates the contact and interaction of all parties at all times to avoid any foreign substance being dropped
involved. Professional protocol officers advise government into the beverage unawares. Times change, so the rules of
officials in appropriate behavior and procedures in order to etiquette have to change to suit the times and social issues.
keep lines of communication and negotiation open and moving
forward. When communications break down, following protocol The practice of following the rules of protocol and etiquette is
procedures attempts to get negotiations up and running again. necessary in the world today because we are all living in a global
Protocol is also followed in the corporate world, especially in economy due to advances in technology. The world is becoming
the climate of international business. These practices create a smaller as technology is improved. In the past, the people all
more thoughtful interaction between people of different cultures over the globe were said to have six degrees of separation
and enable them to do business on a comfortable basis. When between them. Today, it is said that we have three degrees of
everyone is following the same rules rooted in the “common separation. To test this theory, the next time you are in a group
ground” of protocol, potentially controversial situations based on having a conversation, notice how connected you really are to
cultural misunderstandings have a chance of being worked each other. You may have done business with a colleague of
out in advance, and a more pleasing atmosphere can be theirs in Norway without knowing it, or perhaps one of your
created to facilitate the necessary relationships where family members is married to one of their family members who
business can be conducted in a more pleasant manner. lives in San Diego, California! Based on this thought, knowing
how to treat people and having a knowledge of other cultures
www.delectableMagazine.com 11and their traditions is necessary. As
Americans, we can no longer isolate
ourselves and expect the rest of the
world to do things our way; we need
others as much as they need us. To
show a concern for being considerate of
others and traditions that are meaningful
to them creates successful personal,
business and governmental interactions.
We all should remember whether we
officially or unofficially represent our
country, we are also ambassadors for
the businesses we represent and for
ourselves, our goals and our futures.
Webster’s Collegiate Dictionary defines
the word ambassador as an official
envoy, an authorized representative
or messenger and a representative of
good will. If this can be kept in mind
in our dealings with others on all
levels, we will create a greater degree
of success than we ever imagined.
It is said that the definition of success is
“when preparation meets opportunity.”
Due to the way the world is shrinking
today, it is imperative to prepare
ourselves for the opportunities that will
present themselves to us in the global,
personal, business and political climate.
Let’s approach this cultural challenge
with excitement and anticipation
instead of dread and anxiety. Success
will be ours for the taking! x
Judy Anderson, a native New
Orleanian, has over 30 years
experience in the hospitality industry
in the Crescent City. She began
her career in the hotel business and
eventually owned and operated her
own catering and event planning
company for 28 years, which led to her
interest in Protocol and Etiquette. In
1995, she was certified by the Protocol
School of Washington in Protocol and
Etiquette for Children, Adolescents
and Young Adults and in 1996,
Corporate Etiquette and International
Protocol. She does consulting work,
lectures and gives seminars. She
can be reached at 504-282-7260.
E-mail: judylanderson@cox.net
12 delectablefeatured chefs
Chef Dexter Bigting &
Chef Toshimi Ogiya
by KATHARINE BROWN
photography by
SHERYN TRAHAN VILLEMEZ
& DONNIE VILLEMEZ
Every Meal is a Party
Dexter Bigting
Around the Hibachi Table
(above) &
Toshi Ogiya (right)
cooking up some Shogun Japanese Restaruant
delectable Habachi
favorites.
2325 Veterans Memorial Blvd
Metairie, LA
504-833-7477
If you’ve never had the fun of watching a hibachi chef cook dinner hours. Chef Toshimi is the manager of the hibachi tables
for you, then it’s time you give it a try. No need to worry about and has been cooking at Shogun for 16 years. His wife, Shizuko,
raw Japanese food here. EVERYTHING is cooked right before is also employed at Shogun and has two children; Steven, 35, and
your eyes so you don’t have to worry about someone sneaking Patricia, 34.
any sushi onto your plate, although once you try sushi, you might Chef Toshimi enjoys listening to New Orleans and R & B
be hoping someone would do just that. music, and rumor has it he performs a pretty good Elvis at local
Chef Toshimi and Chef Dexter can be found at Shogun Karaoke bars.
cooking, slicing, dicing, and tossing food seven days a week at His favorite thing about New Orleans is the food, music, and
Shogun Restaurant in Metairie. the fact that it’s much easier to live here than it is in Japan. A true
adopted New Orleanean, his favorite food is gumbo!
Chef Toshimi (Toshi) Chef Toshi’s Shrimp
Born in Hokkaido, Japan, Chef Toshimi came to the U.S.
when he was 25-years-old to study English (for one year was and Okra Gumbo
the plan) in Hattiesburg, Mississippi and has lived here ever (Chef Toshi makes this at home)
since. While a student he visited New Orleans and picked up
a Benihana brochure in the French Quarter (there once was Ingredients:
a Benihana in the Quarter), inquired about a job there, landed Olive oil
the job, and began his career as a Hibachi Chef in 1983. When 2 medium onions, chopped
Benihana closed in 1989, Chef Toshimi began working as the first 1 bunch green onions
Hibachi Table chef at Shogun. “There were four tables and me,” 3 stalks celery, chopped
said Chef Toshimi. “Business was very slow in the beginning.” But 3 toes garlic, minced
that’s certainly not so now. Shogun now has six hibachi tables, 1 large can chopped tomatoes
five hibachi chefs, and they stay busy throughout the lunch and ½ stick butter
www.delectableMagazine.com 133 lbs shrimp, peeled and deveined
6 cups of cut okra
Note: These recipes are cooked
by Chef Dexter at home.
STUFFED
1 lb smoked sausage, sliced MILK FISH
Chicken broth (One of Chef Dexter’s favorites).
salt and pepper Stuffed Lobster
Cajun seasoning with Sea Ingredients:
File’ powder (if desired) 2 ½ lb. of Milk Fish (New Orleans
Urchin Sauce Fish House or Vietnamese Market)
Sauté onions, green onions, 1 tsp. garlic
celery, and garlic in olive oil for Ingredients: Salt & pepper
approximately 10 minutes. Lobster Olive oil or butter
Add tomato sauce and cook until Small amount of Mayo 1 lb. crab meat
it’s color changes; it will look less red, Salt, pepper, shiso (mint) 1 lb. puréed crawfish tails
more brown. Add okra and cook 1 small jar shrimp paste
with cover on pot, on low heat, until Cut lobster in half, uncooked. 2 lemons
most of the okra slime is gone. Add Clean out entire shell. Reserve Needle and thread
a little water if it starts to stick. meat, discard the innards. Banana leaf
In a separate pan, melt butter and sauté Chop lobster meat. Mix with Butter for coating banana leaf
shrimp until done, about 10 minutes. Add mayo, shiso, salt and pepper. Aluminum foil
salt and pepper to shrimp while cooking. Stuff lobster shell with mixture. Steamed rice if desired.
Add shrimp and sausage to okra. Top with Sea Urchin Sauce
Add chicken broth until desired and broil until done. Remove scales and gills from
consistency, approximately 2 cans. Milk Fish – leave head on.
Cook for 30 minutes on low heat. Sea Urchin Sauce Debone the fish. Cut open fish and
Add salt, pepper, and Cajun seasoning Purée sea urchin and add remove all meat and bones and leave
to taste. File’ may be added to pot or saké sugar, and miso. the outer part of the fish intact. Reserve
to individual bowls. This gumbo may meat, discard innards and bones.
be eaten as is or served over rice. Note: Sea urchin can be ordered from Purée fish meat.
New Orleans Fish House. It must be Sauté puréed fish meat with 1 tsp garlic,
ordered one week in advance. Sea salt and pepper in olive oil or butter.
Chef Dexter Bigting urchin may be eaten raw but also Add 1 lb. crab meat
makes a good sauce. It can only Add 1 lb. puréed crawfish tails.
Born in the Philippines, Chef Dexter be kept for a couple of days. Cook for a short time.
moved to New Orleans at the age of Add 1 small jar of shrimp paste
22. He worked in clothing stores and (Vietnamese market).
also did alterations. His first job in the
food industry was at Takee-Outee on
Adobo Add the juice of 2 lemons.
Stuff mixture in fish skin.
A simple Philippine dish. Cooks
Bourbon Street, now closed. He then Sew fish closed with needle and thread.
like a stew. Serve over rice.
began working at Shogun Restaurant as a Run banana leaf over a flame. It will
helper and eventually moved to working change color and become bendable.
2 lbs. meat (chicken or pork)
the hibachi table. Chef Dexter said, “I Brush the inside of the banana leaf
1 tsp. pepper
used to watch how the hibachi chefs with butter.
2 tsp. vinegar or lemon juice
prepared the food for cooking and how Wrap fish in banana leaf.
½ cup soy sauce
they cooked at the hibachi table. I would Wrap again in aluminum foil.
1 ½ cup water
go home and practice. One day they Bake in a 450 degree oven for about
1 Tbs. garlic
needed a chef. I told them I could do it. 1 hour.
2 bay leaves
And I did.” Slice into medallions. Serve with
couple of twists of fresh black pepper
Chef Dexter has been at Shogun for steamed rice. x
21 years. He has a wife, Susan, and two
Sauté the garlic with the meat until tender. For another Philippine recipe visit
boys, Justin, 17, and Joshua, 11. He enjoys
Add bay leaf, soy sauce, and www.delectableMagazine.com
playing golf with fellow staff members and
cook on medium fire.
also enjoys cooking at home. Chef Dexter
As the meat browns, add water to
is from a part of the Phillipines, Luzon,
keep meat from sticking or burning
that is known for its great food.
and to create the gravy (braising)
Cook on low fire until
Chef Dexter thinks the best thing
meat is very tender.
about New Orleans is, compared to the
Season with salt and pepper to taste.
Philippines, there is no pressure; life is easy.
Lastly, add 2 teaspoons of
vinegar or lemon juice.
14 delectablerestaurant highlight
Tujague’s
by KATHARINE BROWN
photography by SHERYN TRAHAN VILLEMEZ
Restaurant
823 Decatur Street
New Orleans
Walk into Tujague’s Restaurant
(504) 525-8676
and you can feel the history. The
building at 823 Decatur has been
the site of Tujague’s Restaurant
since 1856, and the five course
prix fixe dinner is still a fine
sampling of traditional New
Orleans food. It is now owned
and managed by Steven Latter,
who has dedicated the last 23
years of his life to honoring the
traditions of this classic New
Orleans neighborhood restaurant.
Like so much of New Orleans history,
the story of Tujague’s begins in France.
Guillaume and Marie Abadie Tujague, both born
in France, sailed to America from Bordeaux.
Guillaume worked as a butcher in the French
Market for three years before the couple
established Tujague’s Restaurant in 1856. Besides
running his restaurant, Guillaume also ran a
private banking business. Because he was
recognized as a very honest and trustworthy
man, the butchers he had befriended asked
Guillaume to serve as their bank. They brought
their daily receipts to him for years until
Guillaume’s business became too large and he
convinced his friends to begin banking with
the local bank. What they didn’t know was
that Guillaume had been putting their money
in the bank all along, thinking it was too risky
to have so much money in an iron safe.
In spite of the task of mothering six children,
Marie eventually took over the cooking
and management of the restaurant. Marie
served a daily “petit dejeuner,” a 9:00 – 10:00
www.delectableMagazine.com 15of-mouth accounts made it famous among the chic
and affluent. When Madam Begue died in 1906, her
death was noted in newspapers across the country.
The tradition of Tujague’s continues today with
a five course prix fixe dinner served every day. The
menu has daily changes but typically includes Shrimp
Remoulade, Soup Du Jour (gumbo, vegetable soup,
crab and spinach bisque) the House Specialty
Brisket of Beef with Special Creole Sauce, and
Special Entrées Du Jour, one of which is a Chicken
Bonne Femme (pan-fried chicken) that will knock
your socks off. The chicken is seasoned with garlic
and parsley and is served family-style. Other entrées
can include lamb, filet of beef, and seafood dishes.
o’clock breakfast, a favorite of the French Market You may choose one of the four entrée choices
workers since their day began at 3:00 a.m. Her offered that day. The dessert is often Banana Bread
great personality and her reputation for being an Pudding, but is sometimes substituted with Pecan
excellent cook spread quickly, and people came from Pie or Strawberries Zabaglione. All are simply divine.
far and near to experience her wonderful cuisine. Tujague’s is also known for having the first New
Her cuisine was enjoyed by Presidents – Roosevelt, Orleans’ stand-up bar with its ornately-framed
Truman, Eisenhower, and France’s DeGaulle and, in French mirror shipped from Paris in 1856. The
addition, many poets, actors, journalists, jet-setters mirror graced a Paris bistro for ninety years before
and thousands of people whose claim to distinction its journey to New Orleans and is graciously
rested simply on their appreciation of fine food. complemented by the beautiful old cypress bar
Since 1982, Tujague’s has been operated by the that survived prohibition – with three bartenders
Latter family in the tradition of it’s founders, Guillaume and no liquor – as well as the depression.
and Marie, and remains as unpretentious as ever.
Dine at Tujague’s and be a part of New
Madam Begué and Her Restaurant Upstairs Orleans restaurant history. x
(the story within a story)
Another well-known restaurant operated in
the upstairs portion of the same building and
opened its business in 1863. Elizabeth Begué ran
her restaurant just above Tujague’s until her death
in 1906. Madam Begué’s business grew rapidly
Tujague’s
following the World’s Fair in New Orleans in 1885 Remoulade
when her restaurant was visited by many writers
and influential people. Soon their written and word- Sauce
3 cups finely chopped white onion
2 cups finely chopped celery
A days-gone-by advertisement for Tujague’s, neatly packaged in a mirror, 1 cup finely chopped green onions
was, at one time, handed out to female patrons. The current phone 1 cup finely chopped fresh parsley
number is (504) 525-8676. Today, Tujague’s is open until 10 P. M. 1 cup finely chopped lettuce
16 oz. Creole Mustard or Brown Mustard
1 ½ pints olive oil
¼ cup fresh lemon juice
Salt and pepper
Generous amount of paprika for color
Mix all chopped vegetables together,
add Creole Mustard and mix well.
Add paprika and olive oil.
Add salt and pepper to taste.
Makes about 2 quarts of sauce.
Sauce can be made in advance
and will keep for several days.
16 delectablePlace the brisket in a large pot, cover
Crab and with cold water, add all the ingredients
Spinach Bisque and simmer for 3-4 hours until beef
is tender. Remove beef and slice.
4 – 10oz. bags of fresh spinach
1 lb. butter For vegetable soup:
3/8 cup of flour Skim and strain the stock. Add 3
¾ cup of cream cheese tablespoons tomato paste, 2 whole
1 cup milk tomatoes sliced, and your favorite
over the cooked chicken and
2 pints whipping cream vegetables. Cook until tender and
potatoes and enjoy! Of course, it is
1 lb. crabmeat serve. We have found a little okra
easier when ordered at Tujague’s.
½ - 1 can chicken broth or bouillion. adds a distinctive taste to the soup.
Pinch of white pepper Cut the okra and cook first in the
Water oven or in a saucepan to remove the Tujague’s
slime before putting into the soup.
Chop spinach fine. If using a food
Banana Bread
processor, do not purée. Set aside with Any stock left over after soup is Pudding
its juice. Melt butter in a large pot, then made can be frozen and stored
add flour and stir until smooth, making for future soups and sauces. 2 loaves of stale French bread
sure there are no lumps. Add cream, (or sliced white bread)
crabmeat and chicken broth or bouillion. Makes 1 gallon of soup. ¾ pound butter
Add spinach and simmer. Melt cream 1 qt. sugar
cheese on a low fire until smooth. Add ¾ cup vanilla
milk and stir. Add to soup and let cook 15 eggs
for 5 minutes. Slowly add water until 2 bananas mashed
the bisque reaches desired consistency. ¼ cup Banana Liqueur
Serves 10 – 12 people. 1 qt. milk
Cut French bread into 1-inch thick
slices. Randomly fill a large pan or baking
dish with the bread at least 3 inches
deep. Melt butter and mix all remaining
ingredients in a separate bowl. Pour
Tujague’s this mixture on top of the bread and
Chicken let soak for about 5 minutes, pressing
Boiled Beef bread down occasionally. Place in a
Bonne Femme
Brisket 350 degree oven and bake 45 minutes
or until the pudding rises. Top with
Ingredients:
Caramel Sauce and toasted almonds.
6-7 pounds choice brisket Chicken pieces
Makes 10 servings.
2 onions, quartered Vegetable oil for frying
1 ½ ribs of celery, quartered Salt & pepper
1 head of garlic, peeled Garlic powder Caramel Sauce
1 bay leaf Potatoes thinly sliced
1 tablespoon salt Generous amount of chopped 1 cup dark brown sugar
15 black peppercorns garlic and parsley 4 tbs. Banana Liqueur
2 green onions, quartered Note: This recipe is as simple as it appears. ½ cup heavy cream
1 carrot, quartered 2 tbs. butter
1 bell pepper, quartered In a large skillet, preferably cast iron, ¼ tsp. cinnamon
fill with vegetable oil to just cover the
Sauce: cut up chicken. Rub the chicken with In a saucepan heat banana liqueur until
1 cup ketchup salt, pepper and garlic powder and fry you get a flame. Then add the heavy
½ cup horseradish turning once until golden brown. We cream and brown sugar. Let simmer
¼ cup creole mustard find it comes out crispier if you fry skin until sauce becomes creamy. Add butter
up first. Remove the chicken when and cinnamon. Serve over warm bread
Note: The 2 most important steps to done and add the thinly cut potatoes pudding. Top with toasted almonds.
produce tender, juicy, tasty brisket are: to the hot oil. Cook until crisp.
1. Buy a quality, well-trimmed To toast almonds, place almonds in a
brisket, never frozen. Rub a generous amount of chopped pan and bake in a 350 degree oven until
2. Simmer the meat (not a hard boil). garlic and parsley (chopped together) brown. Watch closely so as not to burn.
www.delectableMagazine.com 17New Restaurant
“American, with an emphasis on Fresh”
- Brenda Darr
FiRE a restaurant
1377 Annunciation Street
New Orleans, Louisiana
by TINA BROWNING
photography by
SHERYN TRAHAN VILLEMEZ &
DONNIE VILLEMEZ
Would you believe I had a delectable dinner in a century-old
firehouse, served by a firefighter while a rather large Dalmatian
was peering over my shoulder? I did. A former firehouse, Engine
Company No. 1, is now FiRE a restaurant. The renovated,
fun, and casually elegant firehouse, located at 1377 Annunciation
Street in the Lower Garden District, is offering New Orleans
something different to eat.
Owner and operator, Brenda Darr, has teamed up with
Chef Sunny Groom, recently executive chef at Napa Valley’s St.
Supery Winery, to create a fresh and delicious menu. They have
succeeded. Chef Groom offers an extensive range of dishes
beginning with flavorful appetizers and ending with scrumptious
desserts at reasonable prices.
Brenda describes her menu as, “American with an emphasis
on fresh”. It truly is. The food is fresh, flavorful and not
overpowered by heavy sauces or spices. The menu will change
seasonally to accommodate the freshest foods available, so be
sure to frequent FiRE often to sample new and wonderful dishes.
Brenda knows and appreciates how great wine can enhance
a great meal and how a great meal can enhance a great wine.
She wants her customers to enjoy their dining experience and
takes great pleasure in pairing wines to meals and to people.
Her wine selection consists of over two hundred wines from
places such as California, Oregon, Washington, Australia, South
Africa and Spain, just to name a few. Brenda does not believe
enjoying wine need be an expensive or daunting experience.
Culinary greatness runs in the family at FiRE. Brenda’s son,
Brad Darr, is the inventor of the Backdraft. The Backdraft is FiRE’s
secret drink recipe topped with orange soda, a splash of 190 and
a dash of Rose’s Grenadine. It is served in a 20-ounce flamed
glass and is delicious!
When it comes to the appetizers, the Dip Trio is a favorite
among the patrons and consists of a variety of fresh, homemade
dips, flatbread points, vegetables, and vegetable chips made from
Yukon and sweet potatoes. Another appetizer that begs tasting
is the Gorgonzola filo rolls. Every bite is delectable.
Once a firehouse, this strong, commanding
Because freshness is a priority, salads are truly a treat; the building now houses FiRE a restaurant.
Crabmeat, Arugula and Tomato Salad, especially.
18 delectableBeyond the old, arched firehouse
door lies an open airy dining area. The
original theme of the building is carried
over in the restaurant decór. On the
wall is a large firehouse dalmation.
Dip Trio (above) - choose three
dips from your choice of six to
create a personalized starter.
Gorgonzola Filo Rolls (right) -
sautéed leeks & gorgonzola cheese
The entrées were beautiful. Try the braised short ribs. rolled in filo, browned & served
They are so tender the meat falls off the bone. Wedges of with a golden raisin sherry sauce.
thyme polenta, crispy on the outside and soft in the middle, Rotisserie Chicken (below)
pair with fresh vegetables to complete this entrée. - roasted in the restaurant.
The Drunken Shrimp, Duck Pork Roll and Orange-
Crusted Scallops are also patron favorites. FiRE also
offers Rotisserie Garlic Chicken and Rotisserie Chicken
with New Orleans Rum Mango Sauce served with Asiago
Orzo and daily vegetables. FiRE also specializes in fresh
baked breads, and a variety of flatbread selections from
Proscuitto, Asparagus and Asiago Flatbread to Smoked
Salmon Flatbread.
Like sausage? They have a variety of specialty sausages
to mix and match including rabbit, duck and alligator sausage,
complete with daily vegetable and three dipping sauces.
Brenda Darr has answered the call of freshness with
vigor. A full restaurant, happy customers, a knowledgeable
staff and the wonderful aroma wafting from the kitchen
attests to this.
www.delectableMagazine.com 19Be sure to ask your waiter for
recommendations. Full-time firefighter and
part-time waiter, Albert Apodaca, gave us
great recommendations right down to the
Peach Blondie dessert.
Behind the bar is Firefighter Mike
Salvaggio. Be sure to ask him about the
wood bar top when you visit the firehouse.
In addition to the usual bar drinks, FiRE
serves up a 33 specialty martini selection
which includes Cheesecake, Gummi Bear,
Oatmeal Cookie, Pineapple Upside-down
and Just Been Dumped, to name a few.
Paintings throughout the restaurant,
reflect the firehouse theme. The Dalmatian
is there on a large, adorable painting by
Heidi Mills, and he “stayed” throughout
dinner. Good doggie. The fire theme details continue
On the way out do not forget your with suspended laddars that hold
Fireball after dinner “mint”. the track lighting and a fire bucket
with fireball after dinner “mints.”
Casual or dressed for a night on the town,
everything works at FiRE.
Dinner reservations are encouraged. Lunch
reservations accepted. 504-566-1950.
View FiRE’s menu at
www.firearestaurant.com. x
BOSCO’S
´
ITALIAN CAFE
1770 Hwy 59, Suite 3, Mandeville
985-624-5066
Tuesday - Thursday
11:00am -8:30pm
Friday - Saturday
11:00 - 9:00pm
Appetizers • Salads • Kid’s Menu
Sandwiches • Entrees
Chef’s Specials • Desserts
Catering Menu
Gift Certificates Available
20 delectablefamily fare home cook
by KATHARINE BROWN
photograph by SHERYN TRAHAN VILLEMEZ
TREY Appreciates the Full
Impact of FOOD
B
orn and raised in New Orleans,
Trey Kraemer not only has
the local’s interest and passion
for food, he also appreciates
the many ways in which food impacts
our lives. In his sensitive nature and
“Food is a lot
beyond-his-years wisdom, Trey states,
“What I’ve learned is how food can like life. You
touch people. It can bring happiness;
it can satisfy. At the same time it is
life-sustaining and enriching. We all
have to enjoy it,
appreciate good food experiences, but
even bad food experiences can have a savor it, and live
positive effect – we learn what we like
and what we don’t like. And when we it to the fullest.”
cook with people, it can be very bonding.”
Trey remembers cooking alongside his
mom, Brenda, and his first experience in
the kitchen with her. He helped peel the
garlic for a pot roast, still one of his favorite
foods today. He also remembers a great
herbed chicken that his mom used to bake.
Today, he continues to cook his favorite
childhood foods, but he adds a Trey twist
to them. He still loves pot roast, but Grilled Gazpacho
today he sears the garlic in olive oil before
plugging it into the roast and adds Dijon Heat up grill. Cut zucchini, yellow squash,
Olive oil eggplant length-ways in ½ inch slices.
mustard, thyme, and sometimes jalapeño’s,
Salt & pepper Cut onion in ¼ inch slices. Toss cut
along with salt and pepper.
3 zucchini squash vegetables with a small amount of olive
Trey’s favorites are Mexican Food and
2 yellow squash oil, salt, black pepper, and minced garlic.
chicken cooked any way! He loves to
1 eggplant Grill quickly. The grilling is just to get the
grill with Italian herbs, especially when
1 Vidalia onion grill marks on the vegetables. You want
grilling poultry.
1 tsp. minced garlic the vegetables to retain some crispness.
Trey shared a couple of great grilling
¼ cup chopped fresh basil In a large bowl add the V-8, small diced
recipes with us.
2 Tbs. chopped parsley tomatoes, chopped thyme, basil, parsley,
1 tsp. chopped fresh thyme and minced lemon zest. Small dice the
1 16 oz. V-8 zucchini, yellow squash and eggplant.
7 tomatoes skinned and diced, Reserve about 1/3 of these vegetables
Grilled Sweet (preferably creole) to add to the soup as a garnish. Add the
Potatoes 1 lemon
1 lime
remaining 2/3 to the mixture. Juice the
lemon and lime and add the juice to the
1 tsp. of lemon zest minced mixture. Mix and add salt and pepper
With the peel on, coat potatoes with oil,
Salt & pepper to taste. Chill for at least 2 hours – best
cinnamon, salt & pepper. Grill until soft.
Croutons if chilled for 12 hours. Ladle into bowls
(Once cooked, slice open and add any
Parmesan cheese and garnish with reserved vegetables,
number of items…butter, brown sugar,
molasses, cane syrup, pecans and/or croutons, and parmesan cheese.
additional cinnamon, salt & pepper.)
Sounds delectable!
www.delectableMagazine.com 21Trey shares one of his favorite
bread recipes:
Trey first knew he wanted a
career in the food industry when he Foccacia Bread
was a senior in high school. At that
time he began cooking more and really Sponge: refrigerated for 12 hours before using.
enjoyed seeing people enjoy his food. ½ oz. yeast
He attended Delgado college and has ½ cup warm water
worked for the Brennan family at the 1 cup bread flour Lemon Bars
Palace Café. Trey also worked with 1 ½ tsp. sugar
Gerard Crozier, the executive chef at Crust:
Chateaubriand, who taught him how to Using a stand mixer, mix yeast, water (105 2 cups all-purpose flour
cook French food. He worked as the degrees) and sugar using a whisk in the ½ lb. butter, room temperature
assistant pastry chef at the Palace Café mixer bowl. Add flour to bowl and mix ½ cup powdered sugar
and eventually moved on to become the with the dough hook for 2 minutes. Let
head pastry chef. Trey has also worked rise for about 30-40 minutes, just until Filling:
as the pastry chef at Smith & Wollensky. dough (sponge) falls slightly. Then begin 4 eggs
He has a passion for bread-making and is the dough. 1 Tbs. baking powder
fascinated by the science behind baking. ½ cup + 2 Tbs. lemon juice
Trey says it’s demanding, but fun. ½ tsp. salt
When asked about his childhood Dough: ¼ cup all-purpose flour
memories surrounding holiday meals, 1 cup warm water 2 tsp. minced lemon zest
his response was, “Food everywhere for 2 Tbs. sugar
weeks, and weeks, and weeks. Aunt Rella 1 Tbs. salt To make the crust:
would come over and help mom. Aunt 2 ½ cups bread flour Combine all ingredients in bowl and mix.
Rella would make the Divinity fudge and ½ cup herb oil Refrigerate for 30 minutes.
cookies, and mom would do the rest of When chilled, roll out crust on a 9x13x2-
the cooking. I remember eating a lot of Add all ingredients and fold into sponge. inch pan. Cover bottom of pan and
oyster patties at the Christmas Eve party.” Mix with dough hook for 2 minutes. Put spread the crust ½ inch up the side of
Trey adds, “Food is a lot like life. ½ cup herb oil on pan and roll dough the pan, about 1 cm thick.
You have to enjoy it, savor it, and live onto pan. Place ½ cup herb oil on top. Bake at 350 degrees for about 7 minutes.
it to the fullest.” Portion with pizza cutter and let rise for Let cool for 3 minutes.
However, even with this philosophy, 30 minutes. Bake in oven for 10 minutes
Trey has used some amazing self- at 350 degrees. To make the filling:
discipline and has successfully dropped Mix all ingredients together in a medium-
80 pounds by concentrating on eating size bowl and mix with a whisk. Pour
healthy foods and participating in an Herb Oil filling into already-baked crust and bake
exercise program. His diet includes (for Foccacia) at 300 degrees for 15 – 20 minutes. Bake
eating five small meals a day. Trey eats until filling is stiff – it should not shake.
carbs early in the day (no carbs after 3:00
p.m.), whole grains (“nothing white”), 1 ½ cup olive oil Cool and then shake powdered sugar
and a dinner that consists of a protein ¼ cup onion, chopped on top.
and something green. Trey is enjoying 2 Tbs. garlic, chopped
more turkey and fish these days and has ¼ cup basil, chopped Cut into squares and ENJOY!
a minimal amount of sugar in his diet. He 1 Tbs. parsley, chopped
eats no hydrated oils and keeps dairy 1 Tbs. rosemary, chopped
products to a minimum. On an average 1 Tbs. thyme, chopped
day, he consumes 25 grams of fat. ½ bay leaf
Trey is the food and beverage 1 Tbs. black pepper
manager at Franco’s Lakeside. His wife,
Nicole, a massage therapist, also works Heat oil to 130 degrees. Add onions
at Franco’s. Their children are Derek, 18, and garlic. Let cool for 2 minutes. Add
Brittany, 17, Kasey, 13, and Brooke, 11. x the remaining ingredients and let set for
about 30 minutes before using. Best if
22 delectablegreat
kitchens
by KATHARINE BROWN
photography by
SHERYN TRAHAN VILLEMEZ
A
lexis Mallet, Jr., owner and builder of this great Special touches are evident throughout the house and,
kitchen, is also the designer, along with architect indeed, are easy to find in the kitchen. The ceiling boards are
Kevin Gossen. Set in a beautiful community in reclaimed antique red cypress and the beams are reclaimed
Lafayette, Louisiana, the home is truly a work of art antique long-leaf yellow pine. The floors are Pennsylvania Blue
designed in a Spanish-Creole style from the early 1700’s. Stone and are perfectly complemented by the Baltic Brown
Alexis used his years of experience in building to create Granite countertops. Appliances include a Kenmore refrigerator
a warm and beautiful living space. A true artist at heart, Alexis and dishwasher and a six-burner Jenn-Air stove complete with a
made a sketch of what he wanted in the house and worked griddle and two ovens.
with his builders and the architect to fulfill his vision. Alexis said, The dining table, chairs and other furnishings in the kitchen
“I spent at least 3-4 hours a day here while the house was under are antique French Country and the light fixtures are hand-
construction. I needed to be here because we built the house forged iron. The artwork is American and European from the
without a set of blueprints.” mid 1800’s.
www.delectableMagazine.com 23Alexis knows how to build a great kitchen, but his talents do
not end there. He has done restoration work on National Trust
Buildings that are over 200-years-old. Alexis has also worked with an
architect and an archeologist to peel away paint and wallpaper using
razor blades and then examining the chips under a microscope to
determine the original colors painted on the millwork and the paper
used on the walls. That team was successful in finding an England-
based manufacturer of the wallpaper that was made in the 1800’s.
Besides owning a growing restoration company, Alexis is the
proud father of Alex, 15, and Joey, 12.
Alexis’ company analyzes construction and design defects and
failures and performs the construction remedies. If you need help
with a restoration project contact Alex Mallet, Jr., at 1-800-256-2845.
24 delectableLife Coaching
through your taste buds!
by Indelethio “Indy” Nebeker
Healthy Living
Where are you? Is your perspective about food in the
box or out of it? What about your health?
by RHONDA HATCHETT Are you in the box…or out of it?
EXERCISE…how many excuses can you come up with to avoid Welcome to the world of coaching! This is where I
it? It truly is one of the most important things you can do to transform your perspectives into new possibilities! My
business is to produce champions in all aspects of life-
maintain your health, and the benefits include psychological well-
being as well as physical health. WORK, FAMILY, SPIRITUAL, SOCIAL AND HEALTH!
I became a widow at age 50 when my husband had a massive When a person walks through any given door, he/she
brings an entire self with him/her. Each brings a mom,
heart attack. He, too, was 50-years-old. My late husband was
husband, business owner or employee, caregiver, student,
one of those people who didn’t like to exercise. He always had survivor, hobbyist and dreamer as well as life experiences,
an excuse. Either he was too tired or too busy. He had high joys, sorrows, and the juggling act of all the roles they play.
blood pressure and was 50 lbs. overweight. Being overweight
Why do it alone?
contributed to his lack of energy; his lack of energy made him
As a coach, I help clients balance these roles and issues by
avoid exercising, creating a vicious cycle. His massive heart finding the perspective that they need in order to start
attack was caused by an 80% blockage in his left main artery. I achieving the results that they want and deserve!
feel in my heart that if he had addressed his health problems by
Food and health are a big issue for a lot of people, mostly
adding exercise to his daily routine, he might still be alive today.
because they are stuck in a perspective,
“I only eat ….” “I never eat…”
I have a wonderful place for you to start your exercise routine “I always eat this at this time because…”
TODAY. It’s called Workout Express, and our mission is to help Or they might not even know that they are caught in a
perspective,
you include fitness into your hectic lifestyle. We will provide
“So why do you eat ____ every day of the week anyway?”
you with nutritional guidance and the latest information on diet
and exercise. We recommend at least 30 minutes of exercise, 3 As a result, they remain stuck and one dimensional, failing
times per week. If you desire quicker results, a 5 days per week to realize the wonderful possibilities that could help move
them to the results they are seeking and receive the
exercise program is highly recommended.
fulfillment they are missing.
At Workout Express we will design a workout that is beneficial What do you want? To lose weight? Control a serious
to you at your level of fitness and we will help you to fit your disease such as diabetes? Sleep better? Have more energy
during the day? Perform better at work? Generate more
workout program into your schedule. The program that we use
sales? Start a new career? Whatever it is, your current
is called interval circuit training and the exercises are done on perspective could be the reason you are not getting what
hydraulic equipment. In this type of workout you move through you want! Empowerment Coaching will help you find
a warm-up phase, cardiovascular and strength exercises and new possibilities for your fulfilling future!
finally, a cool down phase. You will achieve a complete workout
Empower Now!:
in a comfortable, motivational environment in only 30 minutes. Choose which perspective you think fits best:
“Oh, I’m on a diet. I can’t eat that.”
Rhonda Hatchett, Owner or
“I’m starting to love my body, so I don’t eat that anymore!”
Workout Express
1802 N.Causeway Boulevard The perspective change from “dieting” to “loving
Northlake Shopping Center my body” can be extremely powerful!
Mandevelle. LA
To start Empowering your life call: 985-626-7137 or visit
985.624.3433
Empowerment Coaching at: www.empowermentcc.com
www.delectableMagazine.com 25Think
Advertising
Doesn’t
Work?
IT JUST DID.
For advertising information
contact us at
(985) 624-8959 or
info@delectableMagazine.com
26 delectableExploring Coffee Houses:
“Third Places” of Magazine Street.
by SAMUEL HOLDER
photography by DONNIE VILLEMEZ
W
here do you hang out? Most of us spend a lot
of time at home and work. But, where do you
hang out? Where do you casually see friends
and spend time without appointments?
Social scientists have long recognized the psychological
and social importance of home and work. They consider home
as our first place, work as our second. Where we comfortably
hang out is important and is referred to as our third place,
which can be a very broad idea. Many of us have several third
places. Many have none.
Robert Putnam, author of “Bowling Alone,” researched
evidence that America had largely lost its third places since
the 1960’s. During that time, Americans belonged to fewer
organizations, knew fewer neighbors, and met with friends less
frequently, according to statistics. Television may have partially
replaced third places; people watch it for hours and don’t get
up or talk. Computers seem to supplant third places too. TV’s rue de la course, #1: (1500 Magazine) Established in 1992,
and computers seem to create a false sense of social interaction rue de la course #1 occupies a nineteenth century building
or occupation. They can be mind numbing. But, computers may on the corner of Race Street, which it helps maintain.
have created a new category of third places, or perhaps a fourth Although I’ve sipped coffee here many times over the years,
place in the forms of chat rooms and forums. These are typed walking through the door is occasionally like passing through
conversations without presence or voice and little inflection; it’s an odd portal into wonderfully heavy, intimate and dark
partially accessible isolation. Anyway, Putnam indicates that the surroundings that are actually well lit with natural light, during
loss of third places have contributed to loneliness and to the the day. Several authors have soaked in this atmosphere while
rise of work-a-holism in America. generating novels and other works. The building, the clientele
Third places can be church, bars, coffeehouses, tea rooms, and the owners maintain this coffee house among the most
clubs, athletic fields, gymnasiums, arcades… any comfortable authentically Bohemian places in the city and it entertains a
place where people can inexpensively loiter, hang around very broad variety of clientele. Neighbors visit throughout the
together and not feel rushed by management. Hence, day. “Coffee Crazy: A Guide to the 100 Best Coffee Houses in
restaurants usually don’t qualify due to pressure to move America,” by Marybeth Bizjack, includes this rue de la course.
people in and out for profit. Generally, they are authentically Zagat, Gambit, Where Ya’ At and other local publications
local places where people can be themselves. Often, they are repeatedly acknowledge its importance and quality.
a bit campy, maybe funky and usually not glitzy, except for Rue de la course collects an excellent set of Arabica beans
arcades which we seem to phase out as we get older. They are from around the world. Twice a week, a coffee roaster hidden
somewhat busy places and usually locally owned. in the Ninth Ward roasts the collected beans in an antique
Third places are important centers for conversation. They coffee roaster. Rue produces American roast, which is medium;
allow and even encourage conversation and interaction, which French roast, a dark roast; and Rue roast, which is almost as dark
usually disqualifies loud bars and dance clubs. They are safe as espresso. Their espresso is requested and shipped around
and comfortable spots where ideas and new enterprises are the country. A variety of teas and herbs for steeping are also
generated and worked out. Writers spend lots of time in third available. Baked goods are from Maurice’s French Pastries and
places… particularly in coffee houses. Lloyd’s of London started La Louisianne Bakery. Bagels are from Bayou Bagelry.
in Lloyd’s Coffeehouse in London. The idea for this series of
articles germinated while in a coffeehouse and talking with rue de la course, #2: (3121 Magazine) Established in 1997, the
someone who coincidentally sat at the next table. ambience of this coffee house is entirely different from rue de
www.delectableMagazine.com 27la course, #1. It occupies another 19th
century building and is presided over
by gargoyles behind the bar. Rue 2
seems larger than other coffee houses
on Magazine and has become a busy
social hub and rendezvous for suits,
students, shoppers, obvious lovers,
writers and indistinguishables. Lots of
computers are open, accessing the
free wireless internet, particularly in
the back of the café. Study groups
of law, medical and undergraduate
students are often found here. A
group of knitters spend occasional
afternoons here, as do a variety of
other informal groups. Even on
hot days, sidewalk tables are usually
occupied in this busy bit of Magazine.
The coffee and tea menus here
duplicate those of Rue 1. Rue 2 also
serves cold sandwiches, for which it
slices meat in the back and uses bread
from La Louisianne Bakery. Both sites
offer the “Café Lagniappe,” which is
an espresso, more coffee beans and
vanilla ice cream milk shake that will
pin your eyelids back and cool you
down on any summer day. This shake
and other dessert coffee drinks help
set the Rue’s menu apart from those
of other coffee houses.
The Secret Garden Tea Room:
(3626 Magazine St.) A pleasant
shotgun double houses this tea
room. The front is dressed in a small
Magazine-Street garden and porch
that ushers you through the door
into a beautifully relaxed dining-parlor
atmosphere. Any classic grandmother
would be pleased to preside here.
Couples, shoppers, local businessmen
and the occasional tourist group
28 delectableGenerally, Americans prefer the sweeter recipe popular among
Gujaratis and Punjabis of western and northwestern India. I’ve
found no other shop that makes fresh marsala chai. Iced Chai
is a refreshing American adaptation that the more authentic
drinkers reluctantly accept during the summer. Fresh whole-
wheat scones are also made in the shop. Other pastries, cakes
and breads are from Elizabeth’s Bakery, located around the
corner. Block-printed textiles from India are also available.
escape the street into this relaxed tea room and refresh PJ’s Coffee and Tea: (5432 Magazine) Established around
themselves with iced or hot teas… or coffee, but teas are 1982, this is the oldest, continually operating PJ’s and the oldest
the thing here. Long ago, the ladies discovered this space with coffee shop on Magazine. Clients that were high school and
its three course social teas for showers, birthdays and other college students 15 to 20 years ago are known to introduce
parties. The Red Hat Ladies are regulars and other clubs their children to the shop, making it a rendezvous. This PJ’s is a
meet here occasionally, too. Regular customers are readily hub of conversation and social interaction in this heavily walked
identified with the day of the week and their preferred seats segment of Magazine. The sidewalk tables are great perches
are reserved due to the proprietor’s hospitable anticipation. for people and traffic watching. The back rooms and rear
The social or classic teas are a Euro-Victorian idea. It patio are heavily used by Philosophy Café, the café knitters and
includes: a pot of tea of your choice; an assortment of tea others. Large groups meet in the spacious back patio. Exam
sandwiches (cucumber, turkey, pimento…); scones with times for high school, college, law and medical students pack
condiments (lemon curd, honey, strawberry jam…); and an the shop well into the evening. Business people and writers
assortment of desserts (tarts, petit fours, lemon squares…) make intense use of the free wireless internet connection.
and strawberries with Ghirardelli chocolate sauce. As PJ’s and its clientele have created an interactive place with a
in Europe, the particulars vary from day to day. pet-friendly patio in the backyard with bowls of water, lots of
Light breakfasts and lunches are also available. Gourmet shade and tables away from street noises. The perky Knights of
quiches are another specialty at The Secret Garden; three or Kaffeine even took a few shots of brew here last Mardi Gras.
four types are available each day. The small staff makes almost PJ’s produces medium-roast coffees that are roasted in small
everything on the menu by hand in the kitchen. This includes quantities, yielding about eleven very fine coffees. Ice coffees are
soups, pastries, salads, sandwiches, quiches, cakes and Italian sodas. cold-dripped, which makes a big difference for this refreshing
A couple of years ago, the Times-Picayune acknowledged The drink. About seven teas are also available. Most of its pastries,
Secret Garden’s scones as the best in the city. brownies and cookies are baked in-house; breads, cakes, and
specialty pastries are from Elizabeth’s Bakery; bagels are from
Indonique Tea and Chai Café: (4861 Magazine Street) Asian- Bayou Bagelry.
Indian roots make this the more unusual public house on
Magazine Street. This rustic, year-old shop is pleasantly scented Café Luna: (802 Nashville on the corner of Magazine) Everyone
with teas and spices, making it very cozy. The shop is rapidly traveling on Magazine notices the big blue-and-white Victorian
becoming a knot of social interactions for the city; a backroom home on the corner of Magazine and Nashville Avenue. Ten-
is available for meetings. The World Affairs Council has met year-old Café Luna is part of this picturesque landmark. The
there several times with speakers. Vespa and motorcycle groups café occupies a bright and somewhat campy space that is as
drop in occasionally. A local author uses the shop to conduct cheery and welcoming as the staff. Its porch and lawn tables
interviews. One evening a group of ghost-story tellers drifted are great places to sit and watch Magazine pass. Dogs are
in unannounced. Throughout the day, neighbors drop in to chat. welcome and they get a dish of water and a treat; hence Luna
About 45 imported teas are on the counter for brewing. is a great destination of neighborhood dog walkers. Board and
Packaged teas are also available for home use. The featured other games are available and children have a play corner with
tea is authentic marsala chai. “Marsala” means “spice mixture.” toys. A variety of groups meet in the café’s back room, including
Cinnamon, nutmeg, cardamom, whole clove, black pepper graphic designers, actors learning French, and others learning
and ginger are usually used, but India has as many recipes as Spanish. Occasionally, the knitting pack shows up here, too.
grandmothers. “Chai” translates from Chinese to “tea.” In this Arabica coffees, and its own special Luna Blend, are
case, a black tea, nilgri from India is usually used. Six different supplied by New Orleans Coffee Roasters. A variety of teas
marsala recipes are made fresh every morning in the shop to and sandwiches are also available. Fruits and tea are blended
satisfy cultural tastes and preferences of Indians in Greater New to make unique smoothies. Pastries are supplied by a variety of
Orleans. This mixture is then sweetened and mixed with milk. neighborhood bakeries. x
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