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St. Croix Gears-Up to Host World’s Leading Culinary Festival

St. Croix Gears-Up to Host World’s Leading Culinary Festival


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Every April, the sun-soaked Virgin Islands brings together some of the best the culinary world has to offer for the St. Croix Food & Wine Experience, named one of the 10 Best International Food and Wine Festivals by Forbes Travel. Running from April 6th through the 12th and will include wine auctions and seminars, gourmet dinners, food demonstrations, and the annual culinary competition, A Taste of St. Croix.

The entire event is a fundraising effort that goes to benefit the St. Croix Foundation, a nonprofit that works to assist the entire U.S. Virgin Islands in areas of education, historic preservation, and community and economic development. The initiative was started in 2001 by restaurant owners Katherine Pugliese and Kelly Odom, and is widely considered to be the best food and wine event in the Caribbean

Chefs participating in the festival are chosen from across the world for their prowess in the kitchen and for their commitment to philanthropy, as well as their eagerness to work with students from the local culinary educational complex.

One of the chefs participating in the event is Leah Cohen, a New York-based Top Chef participant and owner of one of the city’s premier Southeast Asian eateries Pig and Khao. Cohen talked to The Daily Meal about her involvement in the St. Croix festival and her role as guest judge in the Taste of St. Croix competition.

James Beard award-winning chef Sam Choy, one of the founders of the Hawaiian heritage cooking movement, will also join the team in St. Croix, and plans to prepare several island-inspired dishes as well as lead the Tutto Bene Gourmet Vintner Dinner. He tells us about his best food memories and what he has in store for St. Croix.

This year the St. Croix Foundation will also showcase the skills of two former CTEC (St. Croix’s Career and Technical Center) students, Denika Boyd and Aaron Tutien, who’ll return from a special culinary internship hosted at the corporate campus of Facebook in California. The two were selected to participate in a two-week internship at Facebook’s restaurant Epic under the guidance chefs Tony Castellucci and Dean Spinks. The foundation raised the funds to cover the students’ airfare and accommodation for the program.

“This [was] an incredible educational opportunity for these two kids who were willing to donate their time and talent to help us raise funds for the community,” stated Roger Dewey, the Director of the St. Croix Foundation in a statement. “This internship [was] a giant step in their culinary education.”

Boyd and Tutien will demonstrate their new skills with a selection of dishes prepared at the Sunset BBQ during the festival.

For a detailed list of events and to purchase tickets visit the St. Croix Food and Wine Experience website.

Serusha Govender is The Daily Meal's Travel Editor. Follow her on Twitter @SerushaGovender


4-H Travel Opportunities

SPACE CAMP –Explore the fascinating world of aerospace, astronomy, robotics, and technology. Delegates will complete a simulated Space Shuttle mission, experience training simulators, tour the U.S. Space & Rocket Center and learn about becoming an astronaut.

  • Where: Huntsville, AL
  • When: Canceled for 2021
  • Eligibility: 6 th – 8 th graders
  • Delegate Cost: Approximate cost of trip is $625.00

ADVANCED SPACE ACADEMY – This is an advanced academy that focuses on STEM challenges, Rocketry, Robotics, Aviation, and Teamwork. Youth will complete a simulated 6 hour Space Shuttle mission, underwater training, training simulators, Russian language lessons, tour the U.S. Space & Rocket Center and learn about becoming an astronaut. Youth also have the opportunity to earn 1 credit of college level science from the University of Alabama – Huntsville (can transfer).

  • Where: Huntsville, AL
  • When: January 2022
  • Eligibility: 10th – 12th graders
  • Delegate Cost: Approximate cost of trip is $1,600.00

WI 4-H YOUTH CONFERENCE – Delegates will take part in educational seminars and assemblies. Youth will learn about 4-H projects, leadership, and community service. Delegates will have the opportunity to tour the UW-Madison campus and meet 4-Her’s from around the state.

  • Where: Madison, WI
  • When: TBD – June 2021
  • Eligibility: 7 th – 10 th graders
  • Delegate Cost: Approximate cost of trip is $350.00

AMERICAN SPIRIT EAST – Discover the struggle of immigration, the revolutionary war, cultural struggles and the city vs. county. Youth will take a 9-day journey across the county touring the great cities of the U.S. and learning about history. Delegates are required to step out of their comfort zone and try new things. Passports are required for all youth attending.

  • Where: Philadelphia, PA, Boston, MA, New York City, NY, Plymouth, MA, Niagara Falls, Canada, and more.
  • When: Canceled for 2021
  • Eligibility: 8 th – 10 th graders
  • Delegate Cost: Approximate cost of trip is $1,400.00

AMERICAN SPIRIT WEST – See seven US National Parks on this ten day tour. Experience camping, hiking, nature programs, and more. Learn to appreciate the beauty our country has to offer.

  • Where: Wisconsin, Minnesota, South Dakota, Wyoming
  • When: Canceled for 2021
  • Eligibility: 10 th – 12th graders
  • Delegate Cost: Approximate cost of trip is $1,600.00

LEADERSHIP WASHINGTON FOCUS (LWF) – Delegates will participate in seminars on citizenship, leadership, government and civic responsibility. Youth will tour monuments, historical sites, government offices, Smithsonian museums, and more. Delegates will also meet with Senators and members of Congress.

  • Where: Washington D.C.
  • When: Canceled for 2021
  • Eligibility: 6th – 8th graders
  • Delegate Cost: Approximate cost of trip is $1,200.00

CITIZENSHIP WASHINGTON FOCUS (CWF) – Delegates will participate in seminars on citizenship, leadership, government and civic responsibility. Youth will tour monuments, historical sites, government offices, Smithsonian museums, and more. Delegates will also meet with Senators and members of Congress.

  • Where: Washington D.C.
  • When: Canceled for 2021
  • Eligibility: 10 th – 12 th graders
  • Delegate Cost: Approximate cost of trip is $1,400.00

NATIONAL 4-H CONGRESS – Delegates will learn new skills in leadership, community service, and multi-cultural integration. Youth will attend workshops and seminars, participate in discussion groups on issues facing our country today, and moderate a town hall meeting at which they will share the results of those discussions.

  • Where: Atlanta, GA
  • When: TBD – November 2021
  • Eligibility: 10 th – 12 th graders
  • Delegate Cost: Approximate cost of trip is $1,200.00

NATIONAL 4-H CONFERENCE – Delegates will learn new skills in leadership and self-advocacy. Youth will work with other 4-H delegates from around the county real government problems and have the opportunity to pitch their solutions to those government agencies. Delegates will listen to prominent speakers and government officials. Youth will spend 1 day on Capitol Hill advocating for 4-H.

  • Where: Washington D.C.
  • When: Canceled for 2021
  • Eligibility: 10 th – 12 th graders
  • Quota: Youth will apply to the state 4-H Office to be chosen. Only 8-12 youth are chosen each year.
  • Delegate Cost: No Cost if chosen to represent Wisconsin as a delegate

4-H INTERNATIONAL EXCHANGE – Learn about different cultures and lifestyles. Discuss issues related to agriculture, international economics, the environment, etc. Delegates will live with 4-H families abroad and participate in their day to day life. Youth will become immersed in new cultures, languages, customs, and traditions. Delegates will develop lifelong friendships and have a better understanding of themselves.

  • Where: Japan, Costa Rica, South Korea, Sweden
  • When: Canceled for 2021
  • Eligibility: 6 th – 12 th graders
  • Delegate Cost: Approximate cost of trip is $2,500.00 – $7,500.00
  • FOR MORE INFORMATION ON INTERNATIONAL TRIPS CONTACT THE UW-EXTENSION OFFICE

The following trips and opportunities do not need an M.E. Application to attend. Look for registration information in the St. Croix 4-H Communicator Newsletter throughout the year. These are in order by grade level:

ART BEAT –This is a great opportunity for younger 4-H members to explore the world of art. The weekend features a look at a variety of arts projects including music, drama, visual arts, art in nature, and more!

  • Where: Wisconsin Dells, WI
  • When: TBD – March 2021
  • Eligibility: 3 rd – 5 th graders
  • Delegate Cost: Approximate cost of trip is $100.00

PO-CROIX-BAR 4-H CAMP – Join in the fun and meet new kids at camp! Experience the fun of camp life with great activities including: swimming, horseback riding, hiking, climbing, arts and crafts, outdoor games, cabin life, and campfires.

  • Where: Marine on St. Croix, MN (north of Stillwater, MN)
  • When: TBD – June 2021
  • Eligibility: 3rd – 6th graders
  • Cost: $100.00

ST CROIX COUNTY WI TOUR –Get ready for an adventure! Each year St. Croix County picks a new location of Wisconsin to explore. Join other 4-Her’s from around the county to learn about Wisconsin history, industry, agriculture, culture, food, and more.

  • Where: TBD
  • When: TBD – July 2021
  • Eligibility: 5 th – 8 th graders
  • Delegate Cost: Approximate cost of trip is $150.00

ARTS CAMP –During Arts Camp 4-H youth from around the state will experience six different art tracks including: music, photography, communication, theatre, culinary arts and art in nature.

  • Where: Wisconsin Dells, WI
  • When: TBD – October 2021
  • Eligibility: 6 th – 8 th graders
  • Delegate Cost: Approximate cost of trip is $90.00

PO-CROIX-BAR 4-H OUTPOST CAMP– Get ready for a camping adventure. This is an exciting camp experience offered to 6th and 8th grade youth. The wilderness is calling you…are you up to the challenge of 3 days / 2 nights of outdoor adventure and fun! Tent camping, fire cooking, canoeing, swimming and hiking are just a few of the exciting experiences that await campers at OUTPOST Camp! There will also be team building and leadership development along with fun and games throughout camp…don’t miss out.

  • Where: William O’Brien State Park (north of Stillwater, MN)
  • When: TBD – June 2021
  • Eligibility: 6th – 8th graders
  • Cost: $100.00

BADGER DAIRY CAMP –This camp provides an excellent opportunity for youth to get hands-on experience learning how to fit and show animals. Youth also learn about the purebred cattle industry and attend workshops including “Roaming Through the Rumen”. Instructors for the camp include dairy industry leaders, graduate students, and UW professors.

  • Where: Madison, WI
  • When: TBD – June 2021
  • Eligibility: 6 th – 12 th graders
  • Delegate Cost: Approximate cost of trip is $125.00

SPACE CAMP COUNSELOR –The Wisconsin 4-H Space Camp Counselor Team develops leadership, communication skills and confidence by working together with a 4-H staff advisor. They help campers enjoy and learn more during their experience by leading games and aerospace activities, mentoring new campers, lead games and assist adult staff with teaching.

  • Where: Huntsville, AL
  • When: Canceled for 2021
  • Eligibility: 7 th – 10 th graders (must have attended Space Camp in the past)
  • Cost: Approximate cost of trip is $625.00

FALL FORUM –Fall Forum is an opportunity for youth and adult leaders to attend the statewide training weekend with county and state staff. Delegates will participate in workshops to increase their knowledge and skill sets in leadership, club management, and 4-H projects.

  • Where: Virtual
  • When: November 6-7, 2020
  • Eligibility: 7 th – 13 th graders
  • Delegate Cost: Approximate cost of trip is $160.00

ST. CROIX COUNTY 4-H DAY CAMP COUNSELOR –Do you enjoy working with 6-9-year-old youth. Counselors are needed to help plan and teach Cloverbud day camps. This is a fun and easy way to advance your leadership skills within the county.

  • Where: TBD
  • When: TBD – Summer 2021
  • Eligibility: 7 th – 12 th graders
  • Cost: .00

WI 4-H LEADERSHIP COUNCIL –This is an opportunity for youth to take on a leadership role on a state level. Council members oversee and plan the WI 4-H Youth Conference, the Fall Forum Conference, and parts of the WI State Fair. They spend the year advocating for WI 4-H and working with the WI 4-H Foundation on statewide fundraising efforts.

  • Where: Various Locations
  • When: This is a 2-year commitment. You must run for office and be voted in.
  • Eligibility: 9 th – 11 th graders
  • Cost: .00

PO-CROIX-BAR 4-H CAMP COUNSELOR –4-H Camp Counselors work with counselors from 3 counties. Counselors assist with planning camp games, activities, themes, and campfire programs. This is a great way work with and mentor younger youth (3-6 th graders) in a fun camp environment.

  • Where: Marine on St. Croix, MN (north of Stillwater, MN)
  • When: TBD – June 2021
  • Eligibility: 9 th -12 th graders
  • Cost: .00

ARTS CAMP COUNSELOR –Do you have a passion for the arts? Are you interested in further developing your leadership skills? If you answered yes to either of those questions…we WANT you! Arts camp counselor assist with planning, teaching, and assisting campers in various art projects.

  • Where: Wisconsin Dells, WI
  • When: TBD – October 2021
  • Eligibility: 9 th – 12 th graders (must have attended Arts Camp in the past)
  • Delegate Cost: Approximate cost of trip is $80.00

NATIONAL 4-H SUMMIT – STEM –Do you like to invent, build, or experiment? Do you ever catch yourself wondering how something can be improved? Have you ever taken something apart just to see how it works? The Maker National Youth Summit is for the creative and curious young minds of the next generation of innovators. Participants make what they can with a variety of materials from a range of fields, utilizing their resourcefulness and creativity.Do you like to invent, build, or experiment? Do you ever catch yourself wondering how something can be improved? Have you ever taken something apart just to see how it works? The Maker National Youth Summit is for the creative and curious young minds of the next generation of innovators. Participants make what they can with a variety of materials from a range of fields, utilizing their resourcefulness and creativity.

  • Where: Virtual
  • When: TBD
  • Eligibility: 9 th – 12 th graders (must send a team of 2-4)
  • Delegate Cost: Approximate cost of trip is $750.00 – $1000.00

NATIONAL 4-H SUMMIT – AGRI SCIENCE –At the National Youth Summit on Agri-Science high school students develop the skills and knowledge needed for the challenges facing agriculture, food security and sustainability. National 4‑H Council and National 4‑H Conference Center have partnered with agricultural scientists, researchers, leaders, politicians, and advocates to host the National Youth Summit on Agri-Science. This Summit emphasizes hands-on educational experiences led by experts in the agricultural community.

  • Where: Virtual
  • When: TBD
  • Eligibility: 9 th – 12 th graders (must send a team of 2-4)
  • Delegate Cost: Approximate cost of trip is $750.00 – $1000.00

NATIONAL 4-H SUMMIT – HEALTHY LIVING –At the National Youth Summit on Healthy Living high school students develop the knowledge and skills to address today’s issues including nutrition education, physical fitness, wellness, and emotional well-being. National 4‑H Council and National 4‑H Conference Center have partnered with professionals in family consumer science and healthy living to host the National Youth Summit on Healthy Living. Students are trained to create action plans to implement in their communities and teach other youth about what they have learned. The structure of the summits maximizes the amount of hands-on learning experiences and translates that learning to direct outcomes. At the National Youth Summit on Healthy Living high school students develop the knowledge and skills to address today’s issues including nutrition education, physical fitness, wellness, and emotional well-being. National 4‑H Council and National 4‑H Conference Center have partnered with professionals in family consumer science and healthy living to host the National Youth Summit on Healthy Living. Students are trained to create action plans to implement in their communities and teach other youth about what they have learned. The structure of the summits maximizes the amount of hands-on learning experiences and translates that learning to direct outcomes.

  • Where: Virtual
  • When: TBD
  • Eligibility: 9 th – 12 th graders (must send a team of 2-4)
  • Delegate Cost: Approximate cost of trip is $750.00 – $1000.00

NATIONAL 4-H SUMMIT – PHOTOGRAPHY –At the National Youth Summit on Photography high school students develop the knowledge and skills to become professional photographers. Photography is a form of art that is more accessible than ever. With most people in the US carrying Smart Phones, they have a powerful tool in their pockets to capture vivid and captivating imagery. The National Youth Summit on photography brings young people together to engage in a timeless art form in a setting filled with historic architecture, beautiful landscapes, and more.

  • Where: Virtual
  • When: TBD
  • Eligibility: 9 th – 12 th graders (must send a team of 2-4)
  • Delegate Cost: Approximate cost of trip is $750.00 – $1000.00

WI 4-H ART TEAM – Art Team is a leadership experience for youth leader’s eager to learn more about leadership in the visual arts and crafts. As a member of the Art Team, you plan the Wisconsin 4-H & Youth Conference Art Exhibit (artwork of 4-H members from throughout the state) at the UW-Madison campus conference site as well as participate in the Youth Exhibit at the Wisconsin State Fair.

  • Where: Various Locations
  • When: Throughout the year
  • Eligibility: 9 th – 12 th graders
  • Cost: Approximate cost is $650.00

WI 4-H STATE DRAMA COMPANY – The 4-H Drama Company is comprised of high school teens from all over Wisconsin. Included in the Company are actors, assistants to the director, and technicians. The 2017 Drama Company works to learn directing and teaching techniques, and to create a show to be performed for delegates attending the Wisconsin 4-H & Youth Conference and visitors to the Wisconsin State Fair.

  • Where: Various Locations
  • When: Throughout the year
  • Eligibility: 9 th – 12 th graders
  • Cost: Approximate cost is $650.00

WI 4-H STATE COMMUNICATIONS TEAM – Team members will develop a mixed-media presentation for delegates attending the 2017 Wisconsin 4-H & Youth Conference as well as photographing, and video recording performances to create promotional video clips for 4-H and the Youth conference. Youth will post stories and photographs to the 4-H blog, post captioned photos on Facebook and Instagram, develop a gallery of stock photos for use in county newsletters or flyers, and much more.


Can These 11 Famous Chefs Save the World Through Food?

There are 20 million people in the world facing famine in South Sudan, Somalia, Nigeria and Yemen. In developed nations, too, people go hungry. Venezuela, for instance, is enduring food insecurity on a national level as a result of economic crisis and political corruption. In the U.S., the land of supposed excess, 12.7 percent of households were food insecure in 2015, meaning they didn't know where their next meal would come from.

As world governments pursue policies to secure food sources and humanitarian organizations work on the ground to deliver aid, there's one group of people who may have the expertise to solve problems in the global food system.

Chefs are the most qualified people on the planet to talk about food, not only in terms of flavors, but in the chemistry behind the ingredients they use. In their constant quest for better ingredients, they spur farming best practices to enhance nutritional value, increase efficiency, and get healthy foods to people in the areas of the world most affected by hunger. Many are also working to reduce food waste and improve sustainability, which helps everyone by protecting the environment.

These are 11 chefs saving the world with food:

1. Massimo Bottura

Massimo Bottura is a food waste reducing rock star. In cooperation with Pope Francis, he turned an abandoned theater in a Milan suburb into Refettorio, a soup kitchen that has turned more than 15 tons of excess food into meals for the homeless, working poor and refugees.

In true Global Citizen fashion, he then started a foundation, Food for Soul, to expand the concept to cities around the world, like Rio de Janeiro and London. He's currently in the process of bringing two Refettorios to the U.S., the Guardian reported.

2. Dan Barber

Dan Barber, who has been praised as a, "philosopher chef," is one of the leading voices for increased sustainability in restaurants.

Essentially, Barber wants restaurants to increase efficiency and cut down on food waste (not to mention improve taste) by growing their own ingredients, a movement called "farm-to-table."

Barber walks the walk—his restaurant Blue Hill at Stone Barns, in Westchester County, New York, does exactly that. What is more, Barber has transformed his other restaurant in Greenwich Village—also called Blue Hill—into a pop-up called WastED, serving dishes prepared with ingredients that would normally be destined for dumpster, like bruised and misshapen vegetables and stale bread. In January, he exported the concept to London.

Barber's influence is felt beyond the kitchen. He's written extensively about the importance of local farming and improving the farm-to-table movement in the New York Times, The Nation, Gourmet and Food & Wine. His book, The Third Plate, calls for an overhaul of our entire approach to meals, down to the proportions of meat and vegetables that typically compose a plate (spoiler: dishes should feature more vegetables).

Barber has done two TedTalks and was named to the Presidential Council on Physical Fitness, Sports and Nutrition by Barack Obama.

3. Hervé This

Hervé This isn't technically a chef, but his work could legitimately end world hunger.

This is a chemist who invented molecular gastronomy (studying the science behind cooking) in 1988. Now he's developing what he calls note-by-note (NbN) cooking—creating dishes with foods that have been deconstructed into basic compounds.

The chemical components of a food like texture and flavor can literally be separated and stored in vials. But it's more than just mad food science. This says that because foods are composed mostly of water, they spoil while being transported over long distances, unless they're refrigerated (which is expensive and detrimental to the environment). Deconstructed foods, broken down into foams and gels, can be transported and rebuilt, so to speak, bringing nutritious meals to communities around the world.

Last December, he published a book detailing how NbN cooking is more nutritious, energy efficient and environmentally sustainable.

"I work for the public," he told the New York Times. "NbN is a new art for chefs and art is important. But are we going to feed humankind—or just make something for foodies?"

Sam Kass advocates for healthier, climate smart food. He was the first Senior White House Food Policy Advisor while serving as Barack Obama's chef and was the executive director of Michelle Obama's Let's Move! Campaign, aimed at improving childhood health.

Kass helped the Obamas plant the first vegetable garden at the White House since Eleanor Roosevelt's victory garden. Like its predecessor, the Obama garden brought the issues of health and food sustainability to the national stage and inspired people to start home gardens of their own.

In 2012, Kass helped found the American Chef Corps, which promotes diplomacy through culinary initiatives. He's also the founder of Trove, a strategy firm, and a partner in Acre, a venture capital fund, that work to improve health and sustainability in the global food system.

5 and 6. Roy Choi and Daniel Patterson

Roy Choi and Daniel Patterson don't want people to sacrifice their health for a convenient and affordable meal. Which is why they founded Locol, a fast food chain that serves quick, healthy meals for just a couple of bucks. Furthermore, they prioritize locating their restaurants in underserved areas, also known as food deserts, that don't have many restaurant options other than corner stores and fast food.

On a grander scale, Locol seeks to restore integrity to fast food by emphasizing "food" over the corporate bottom-line.

"We believe chefs should feed America, not suits," the website says.

7. April Bloomfield

April Bloomfield's name is synonymous with nose-to-tail cooking. As the name implies, that means using the whole animal. The Birmingham, UK native is featured holding a whole pig on the cover of her book, A Girl and Her Pig.

Because nothing goes to waste, recipes often call for adventurous eaters.

"I love anything crispy so, you know, it's very natural for me to have crispy pigs ears," Bloomfield told NPR.

But not everyone is so optimistic. One of the greatest challenges of nose-to-tail cooking and improving efficiency in kitchens is making parts of an animal that people wouldn't normally eat taste good—which is precisely what Bloomfield is doing.

8. Joan Roca

Joan Roca, of El Celler de Can Roca in Girona, Spain, has been listed as one of the top-ten chefs on the planet. But he's also an all-world activist.

Roca joined a legion of chefs who partnered with Oceana, an international ocean conservation organization, to curb overfishing and protect the millions of people who rely on fish as a dietary staple. Fittingly, the effort's slogan is, "Save the ocean. Feed the world."

"We have to protect the small fishermen in their little boats, these guys that are fishing every day," Roca explained, at an Oceana event. "Everybody cares about their own health, so we should also care about the ocean. It is our biggest pantry."

9. Thomasina Miers

Thomasina Miers won the television show Masterchef in 2005. Ever since, she's opened more than 20 restaurants in her native UK and is expanding to the U.S., but her celebrity hasn't come at the expense of social consciousness. Sustainability is a cornerstone of her Mexican street food-inspired restaurants.

An ardent campaigner for reducing food waste, Miers has advocated for, "the Pig Idea," recycling surplus food into pig feed (pigs' digestive systems allow them to eat just about anything).

Miers doesn't just want to find creative uses for food waste, she wants to reduce the amount of food that's wasted in the first place.

"As a business we always believed in buying sustainably-caught fish, so as not to add of the decimation of certain fish stocks, and we have always tried to put lots of vegetarian choices on the menu so that people had wonderful non-meat alternatives," Miers told Forbes. "The food industry is the largest, and most energy intensive industry out there—so we have the power to make positive change."

10. Bruno Loubet

Bruno Loubet's London restaurant Grain Store was named the London Restaurant of the Year by the Sustainable Restaurant Awards in 2014. It was no fluke. Loubet's forward-thinking eatery combines almost every sustainable food practice that the other chefs on this list have worked so hard to promote.

Foremost, he emphasizes vegetables.

"Although many dishes have a meat or fish element, vegetables are given equal billing, if not the starring role," the restaurant's website says.

Loubet has even removed meat from seasonal menus in the past. In addition to the nutritional and environmental benefits of reducing meat consumption, Grain Store is a shining example of ethical cooking.

The meat the restaurant uses is free-range and the fish is sustainably sourced. Grain Store also uses herbs and edible flowers that come from a community garden next door, the Independent reported.

The drive for sustainability isn't limited to food. Even the furniture at Grain Store is reclaimed.

11. Anthony Bourdain

Anthony Bourdain doesn't want to be called an activist (too bad, Anthony).

Bourdain is best-known as a television host who uses food in an educational capacity to study world cultures. But the trained chef has moved to the silver screen, producing, narrating and starring in a documentary called Wasted! The Story of Food Waste, which premiered at the 2017 Tribeca film festival.

The documentary divulges how 40 percent of the food humans produce gets thrown out, the environmental ramifications of this waste and how people can intervene. It features many of the aforementioned chefs on this list (Bottura and Barber, plus Danny Bowien and Mario Batali), but it's Bourdain's participation that is the most impactful, however reluctant it was.

"I've never liked being accused of having a social conscience or being an activist, so this documentary is not something I instinctively would have become involved in," Bourdain narrates in the film's introduction. "But food waste is something that I've always had to be conscious of as a professional. I've also spent the last 15 to 17 years traveling the world and seeing where all that wasted food we generate in the West could go to feed people."


SUNDAY, OCT. 13, 2019

(Schedules are subject to change)

Cooking: Pan Seared Wild Alaska Salmon

About “Wild” Bill Ranniger (See Saturday’s details above)

Cooking: Dungeness Crab Stuffed Prawns and “Not your Kids Kraft” Crab Mac & Cheesy pasta.

Cooking: The Best Ever Crab cakes featuring Dungeness Crab

Chef Troy has a habit of turning traditional culinary dishes into something extraordinary! He loves working in locally sourced, fresh ingredients and the challenge of seasonal ingredients.

Cooking: Razor Clam Fritter, Po’ Boys with Cilantro & Lime

Chef Wisner brings a passion for food and a love to create food that is simple and tasteful. Having been cooking for 30 years, starting as a dishwasher, and worked my way up the ranks. A graduate of the school of hard knocks has well served his desire to share his love of food with others. “Make memories for my guest that will last a lifetime” is one of Chef Wisner’s greatest blessings.

Ocean Crest Resort has offered year-round lodging to visitors of the Washington Coast for over half a century. Guests enjoy the roar of the Pacific right in your backyard with the restaurant serving up some of the best coastal views to accompany truly exquisite fine dining.

THE Olympic Peninsula Chowder Crowning!

For the Olympic Culinary Loop’s 10th Anniversary Celebration they’ve been on a year-long quest in pursuit of identifying – and tasting – the quintessential Olympic Peninsula Chowder.

No longer will Pacific Northwest minded foodies be limited in their ordering of chowders named “New England”, “Manhattan”, seafood Cioppino hailing from San Francisco or Jambalaya influenced from Louisiana. Once crowned, the winning Olympic Peninsula Chowder is destined to be on menus, and taste buds, from coast-to-coast.


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Celebrating ART Artistically Speaking Lunch and Learn featuring Alex Hitz

Dubbed “The Very Best Host in the World” by the Wall Street Journal, celebrity chef Alex Hitz presents ART OF THE HOST. Join us to hear Alex share his personal rules for flawless entertaining.

CO-PROMOTED BY ATLANTA DECORATIVE ARTS CENTER (ADAC)

Dubbed “The Very Best Host in the World” by the Wall Street Journal, celebrity chef Alex Hitz presents ART OF THE HOST. Hear Alex share his common-sense, tried and true wisdom that underpins his signature style. Alex will share truths learned from his years at successful parties from Atlanta to New York to Beverly Hills, including Always and Never lists for stylish entertaining, The Things He Always and Absolutely Loves, plus straightforward

CO-PROMOTED BY ATLANTA DECORATIVE ARTS CENTER (ADAC)

Dubbed “The Very Best Host in the World” by the Wall Street Journal, celebrity chef Alex Hitz presents ART OF THE HOST. Hear Alex share his common-sense, tried and true wisdom that underpins his signature style. Alex will share truths learned from his years at successful parties from Atlanta to New York to Beverly Hills, including Always and Never lists for stylish entertaining, The Things He Always and Absolutely Loves, plus straightforward advice on earning a second invitation in The Art of the Guest.

AUTHOR – CHEF – MASTER HOST – TV PERSONALITY – LECTURER – COLUMNIST – HOSPITALITY CONSULTANT

Alex is renowned for his sensitivity and refinement in the art of preparing and serving food.

Informed by his childhood in Atlanta, and extensive travel from a very young age in France, Alex’s signature style combines the relaxed, warm-but-never-stuffy elegance of the genteel South and a continental élan that captures the essence of gracious living.

Alex’s first book, MY BEVERLY HILLS KITCHEN: Classic Southern Cooking with a French Twist, garnered editorial raves from The Wall Street Journal, Vogue, Vanity Fair, Departures, Southern Living, O, House Beautiful, and The New York Times. Alex has been a frequent guest on TODAY, The Chew, Access Hollywood, CBS Morning and more than 60 local television broadcasts.

His second book, ART OF THE HOST, was released on September 13, 2019. It gives entertaining enthusiasts the his rules and recipes for “flawless entertaining.”

Christened “the very best host in the world” by The Wall Street Journal, Alex’s reputation as “The Ralph Lauren of food and wine” is backed by a lifetime of entertaining and cooking. He draws on an encyclopedic knowledge of the world’s upscale culinary classics as inspiration, as well as six generations of Southern tradition and hospitality.

Alex’s down-to-earth food philosophy is firmly grounded in his mother’s Atlanta kitchen as well as his childhood family home in France. As a teenager, his first job was in an Atlanta restaurant, The Patio by the River, which he later co-owned with his one of his mentors, Mary Boyle Hataway. He trained at Le Cordon Bleu, Paris, and Peter Kump’s New York Cooking School, which became the Institute of Culinary Education. As a cooking student, he apprenticed in the kitchens of Andre Soltner at Lutèce in New York, and Michel Guerard at Eugenie-Les-Bains in France.

Alex is a contributing editor at House Beautiful, and Town & Country writes regularly for Departures, C, Southern Living, and Quest. As exclusive Food Columnist for two years at House Beautiful, he shared his step-by-step recipes, tips and no nonsense approach to cooking and entertaining in his monthly column, Alex’s Kitchen.

In 2009, Alex launched his gourmet frozen food line, The Beverly Hills Kitchen, on QVC with one product, Beef Bourguignon. He went on to HSN with an expanded line of 28 products and his show was ranked consistently #1 in the kitchen-and-food category.

As a consultant to leading hotels, restaurants, non-profit organizations, and country clubs, Alex collaborates with clients to define, design, and deliver a signature, singular guest experience.

Alex travels 40 weeks a year: cooking, lecturing, and entertaining, for parties of 5 to 5000. When he is not traveling he lives between New York City and Los Angeles.


About the Curator

Melani N. Douglass, NMWA’s director of public programs, heads the groundbreaking Women, Arts and Social Change (WASC) initiative. At NMWA, Douglass cultivates a network of artists, curators, collectors, journalists, thought leaders, entrepreneurs and influencers who understand the power of art to shape and transform society. Through long-range planning and strategic community engagement rooted in strong community partnerships, she expands the impact and reach of the museum’s public program initiatives.

Prior to her position at NMWA, Douglass established the community engagement department at Baltimore’s Everyman Theatre and founded the Family Arts Museum, a nomadic institution that celebrates and documents family as fine art. Douglass has over ten years of experience engaging communities through the arts. She holds a Master of Fine Arts degree in curatorial practice from the Maryland Institute College of Art.


The US Virgin Islands Delegate Fight Could Spill Over Into Republican Convention

What began as a routine meeting between U.S. Virgin Islands GOP members last weekend in St. Croix erupted into apparent violence when an elected delegate to the Republican National Convention and a local Republican operative claimed they were each assaulted by the other.

A group that would normally fly under the radar -- the USVI GOP -- has been thrust into the political spotlight, as a slate of nine unbound delegates could ultimately help swing the Republican presidential nomination.

The Virgin Islands, with under 3,000 registered Republicans who are ineligible to vote in the presidential election, will send to Cleveland nine of the at least 136 total “unbound” delegates who are free to vote for anyone they wish on the first ballot.

But since the Islands’ contentious March 10 GOP caucus, competing groups have duked it out in court and on the airwaves over who those delegates will be.

On one side is a slate of delegates lead by veteran Republican strategist John Yob, a Michigan native who recently moved to the Virgin Islands. In his book “Chaos: The Outsider’s Guide to a Contested Republican National Convention,” Yob predicts that activists and politicos at the Republican National Convention “will arrive spoiling for a fight -- a fight to pick the Republican nominee for president, and maybe a fight for the future of the GOP itself.”

On the other side, an alternate slate preferred by the Virgin Islands' Republican Party Chairman John Canegata. In a statement released on Wednesday, USVI GOP Committeewoman and delegate Lilliana Belardo O’Neil wrote that they are “disgusted at the tactics of John Yob” and accused Yob’s allies of “orchestrat[ing] the chaos that Yob has spoke of causing at the Republican National Convention.”

Last Saturday, tensions boiled over when USVI GOP members met at a shooting range owned by Canegata to fill vacancies on one of the party’s committees. At least four of the participants were among those on the Virgin Islands’ competing delegate slates.

Canegata came armed with a pistol and banged on the table with an artillery shell, as if it was his gavel, two participants told ABC News. In audio obtained by ABC News, Canegata is heard saying “Order,” followed by the loud rapping of metal hitting the table. Canegata could not be reached by ABC News for comment, but he told the Virgin Islands Daily News that his weapon was concealed and that he forgot to bring a gavel to the meeting. “My gavel was a casing for an old artillery shell,” he told the newspaper.

Tensions rose when some members accused Canegata of ignoring the party’s voting rules. As the meeting came to a close, chaos erupted. In a video released by the USVI GOP, meeting participants, including elected delegate Gwendolyn Brady, can be seen arguing.

At one point, Brady approached Canegata ally Dennis Lennox, after repeatedly asking him not to film her with his cell phone. Lennox alleges that Brady “physically attacked me -- grabbing my phone and throwing it at my face, lacerating my forehead and causing me to fall backwards and hit my head,” according to his written statement to ABC News. In an audio clip released by the party, a commotion can be heard, followed by a male voice saying, “She took his phone and hit him in the head with it” and later, a male voice is heard saying, “She just assaulted Dennis.”

But Brady’s camp says it was Brady, not Lennox, who was assaulted. “Lennox put a phone in her face, about a foot away, and she pushed it away. Then one of [Canegata’s] people shoved her against the wall,” said Holland Redfield, national committeeman of the USVI GOP. Redfield, who likens Brady to Mother Teresa, claimed she was being bullied and the incident left her crying profusely in the parking lot of the gun range.

In an audio recording obtained by ABC News, a male voice is heard asking, “Why did they throw Gwen on the floor?”

Lennox told ABC News that St. Croix Police are now looking into the incident. Brady could not be reached for comment and former party chairman and committee member Herbert Schoenbohm said she is currently in seclusion.

But the unusual physical scuffle appears likely to give way to an equally intense delegate battle at this summer’s GOP convention.

Canegata, an automatic delegate because of his party position, maintains that a slate of six delegates elected at the party’s caucus should be replaced by alternates because they failed to submit paperwork within five days of the election results being certified.

But Yob, the leader of the slate, argued that the caucus results were not yet official because the party’s dispute subcommittee had not yet ruled on a prior case. (In that other case, an elections supervisor claimed that elected delegates Yob, his wife Erica and their friend Lindsey Eilon were ineligible because they hadn’t lived in the territory for 90 days).

In early April, the party’s dispute committee ruled in Yob’s favor. Last Friday, Yob and the party’s National Committeeman Holland Redfield filed a lawsuit asking the court to forbid Canegata from certifying any delegates other than themselves, the elected delegates.

“It’s important that the party isn’t allowed to certify results that are fraudulent,” Yob told ABC News.

In the end, the Virgin Islands could send both delegate slates to Cleveland, according to election experts, and their infighting could continue on a national stage.

“We’ve seen very intense disputes over delegates in the past,” said former Federal Elections Commission Chairman Michael Toner, “but we’re likely to see more this year.”


More than Mardi Gras

A Mardi Gras parade in New Orleans./Photo: GTS Productions/Shutterstock.

Whether called the Crescent City, the Big Easy, the City that Care Forgot, or simply NOLA (short for New Orleans, Louisiana), the city of New Orleans bears a mystique that goes far beyond simple southern charm. It certainly has that charm. But there’s something more. Something alluring. Something extravagant and earthy. Something that attracts people from all over and brings them to New Orleans.

Perhaps that something more is the almost palpable joie de vivre — an exuberant enjoyment of life — embodied in the people of New Orleans. Despite living below sea level, enduring the brutal and lengthy summer heat and humidity, and suffering the almost constant threat of floods and hurricanes, by and large the people of New Orleans stay. They don’t move away. The mystique of the city captivates us all.

New Orleans is known for its food, its music, and its parades, all of which perfectly portray the extravagant and earthy spirit of New Orleans. It’s not surprising that the annual event that draws the biggest crowds to the city is Mardi Gras. Keep in mind that in New Orleans, Mardi Gras isn’t just a day — it’s a season. For the final two weeks of that season, the city sees the number of out-of-town visitors swell to upward of 1.4 million.

Those final two weeks are when the pageantry happens … when ornate floats parade down local streets as crowds scream, “Throw me something, mister,” hoping to catch Mardi Gras beads, doubloons, or some other gaudy trinket. Mardi Gras has been called “the greatest free show on earth,” and if you have never experienced it, you might want to put it on your bucket list.

Besides Mardi Gras, other annual events draw sizable crowds. Every year in April since 1984, the French Quarter Festival pulls together food and music into what is called “the world’s largest jazz brunch.” The four-day outdoor event brings together 1,300 musicians performing on 22 different music stages spread throughout the French Quarter and its boundaries, along with more than 60 local restaurants that set up shop under tents for the festival. The French Quarter Festival drew 760,000 people in 2016.

And then there’s Jazz Fest. The last weekend in April and the first weekend in May each year, the internationally renowned music festival — officially named the New Orleans Jazz & Heritage Festival — spans two weekends and draws an average crowd of 460,000.

The food and music events certainly attract big crowds. However, much of the annual tourism is made up of individuals and families traveling to New Orleans for business, vacation, or leisure. In 2016, TripAdvisor named New Orleans one of the “7 Best Family Getaways in America.” New Orleans was No. 1 on the list! As a fellow Catholic and a local, I want to share with you some inside tips for traveling to my city with your family.

Stepping back in history

The neighborhood around St. Louis Cathedral at sunset./Photo: Jeff Young.

There’s no place like the French Quarter to experience the long Catholic history of New Orleans. With its French, Spanish, and Creole architecture, stepping into the French Quarter is like stepping back in history at least 200 years. When visiting the French Quarter, there are a few places you will want to visit with your family for a boost in faith while also learning a little history at the same time.

St. Louis Cathedral
615 Pere Antoine Alley
StLouisCathedral.org

In the heart of the French Quarter, crowning the top of Jackson Square, looms the impressive facade of the Cathedral-Basilica of Saint Louis, King of France, the oldest Catholic cathedral in continual use in the United States. The original church building, built in 1727, stood for 60 years until it was destroyed by fire in 1788. Construction began immediately on a new building, which was completed and dedicated in 1794. Additions have been made throughout the years, but the building that stands today dates back to 1794. The exterior is impressive, but don’t be content with just looking at this cathedral from the outside. The real beauty is to be found inside.

The cathedral is open daily from 8:30 a.m. until 4 p.m., with daily Mass celebrated at 12:05 p.m. Brochures for a self-guided tour are available at the entrance for a $1 donation. Visitors can frequently get an impromptu tour from volunteer docents when available.

Worth noting: St. John Paul II visited the cathedral on Sept. 12, 1987, during his second trip to the United States as pope.

Old Ursuline Convent, French Quarter, New Orleans./Photo: MBTrama

Just down the street from St. Louis Cathedral, on the corner of Chartres Street and Ursulines Avenue, stands the oldest building in the Mississippi Valley: the Old Ursuline Convent. On more than one occasion in the city’s history, the Ursuline nuns and their devotion to Our Lady under the title Our Lady of Prompt Succor (from the French, meaning “quick help”) are attributed with saving the city. During the great fires of 1788 and 1794, which together destroyed more than 1,000 buildings, the area surrounding the convent remained untouched by flame. Later, in 1815 during the great Battle of New Orleans, the city’s clergy and citizens joined the nuns in imploring the protection of Our Lady of Prompt Succor against the invading British armies. The victory of Gen. Andrew Jackson is attributed to Our Lady’s intercession. To this day, on Jan. 8 each year, the archbishop of New Orleans celebrates a Mass in thanksgiving to Our Lady of Prompt Succor for her protection. Today the Old Ursuline Convent is a museum.

The interior of St. Patrick’s Church in New Orleans./Gigk Photography/Shutterstock.

Located just a few blocks outside the French Quarter, you’ll find St. Patrick’s Church. Many locals refer to it as “the other cathedral,” and it is much sought after for weddings because it is quite possibly the most ornate church in the city. The parish was established in 1833, and construction of the church building was completed in 1840. That same church building still stands today. Weekday Masses are at 11:30 a.m. and noon. At 9:30 a.m. on Sundays, a Gregorian Latin Mass is offered. You can find the full schedule, along with the history of the church, on its website.

St. Mary’s Assumption Church./Photo: Jeff Young.

St. Mary’s Assumption Church and the National Shrine of Blessed Francis Xavier Seelos
2030 Constance St.
StAlphonsusno.com
Seelos.org

Venture a little beyond the French Quarter and the Central Business District into the Irish Channel/Lower Garden District area, and you will find a most impressive gem of a church. It’s not as beautiful on the outside as St. Louis Cathedral, but walk through its doors and you’ll find a church interior that is truly breathtaking. The centerpiece over the main altar depicts Our Lady being assumed into heaven while simultaneously being crowned by the Holy Trinity as Queen of Heaven and Earth. Attached to the church is the National Shrine of Blessed Francis Xavier Seelos, known as the “Cheerful Ascetic.” Beatified in 2000 by St. John Paul II, there have been many miracles attributed to Bl. Seelos’ intercession, both during his life and after his death. His remains are enshrined in a sacred reliquary, which in turn is encased behind protective glass.

Catholic culture, history, and living faith are indeed evident throughout the city, but the city also offers plenty of opportunities for families to rest, relax, learn, experience conviviality … and eat around the table!

Good ole family fun … N’Awlins’ style

Café du Monde./Photo: Jeff Young.

No matter the ages of your kids, no day in New Orleans should begin without coffee and beignets at Café du Monde. The original location in the French Quarter, just across the street from Jackson Square, is the perfect place to start your day. Since 1862, Café du Monde has been serving up steaming cups of café au lait (coffee with milk) and piping-hot beignets (pronounced ben-yays) lavishly topped with powdered sugar. (Tip: You probably don’t want to wear black on your first visit.) Beignets are light, airy squares of fried dough, in the same family as the donut, and kids love them. They’re a bargain, too. You get three beignets per order for only $1.35. But be careful: They really are piping hot! We like to carefully tear open each beignet to allow them to cool a bit before eating.

Also, remind the kids: No breathing in while taking a bite! Inhaling powdered sugar is guaranteed to create a cough that will cover the other family members in powdered sugar! And make sure you supply your kids with plenty of napkins. There’s a dispenser on every table right next to the extra shaker full of powdered sugar! If you want to make different plans for breakfast, no worries. Café du Monde is open 24/7 (with the exception of closing at 6 p.m. on Christmas Eve and reopening at 6 a.m. on Dec. 26) you can always stop by for a late-night snack. Make sure you bring cash, though — no credit cards are accepted.

A streetcar on Canal Street in New Orleans./Photo: Jeff Young.

Another throwback to a bygone era is the fully functional streetcar public transportation system. Streetcars have been in operation in New Orleans since 1835. They were originally steam-powered cars and later developed into horse-drawn cars. The latest evolution of the streetcar came about in 1923, producing wooden cars that still run on rails but are powered with electricity from an overhanging system of electrical wires. Riding the streetcar is a thrilling experience. The breeze from the open windows and the clickety-clack sound of the tracks can be so mesmerizing that you might forget to get off at your stop. In addition to being fun, the streetcar is also functional and affordable.

You can travel up and down Canal Street, along the Mississippi River, or out of the downtown area into the Garden District, all the way past the Audubon Zoo and up Carrollton Avenue. There are plenty of restaurants in the Riverbend area where the St. Charles and Carrollton avenues meet. The streetcar fare is only $1.25 a ride, and kids 2 and under ride free. (Tip: You can buy a one-day “Jazzy Pass” for $3 or a three-day pass for $9.)

If you plan to stay only in the French Quarter and downtown areas, then the Riverfront line is your best bet. It travels a two-mile stretch along the Mississippi River and makes several stops at key locations between the French Quarter and the New Orleans Convention Center. You can find streetcar schedules and maps online.

A paddle steamer on the Mississippi River in New Orleans./Photo: f11photo/Shutterstock.

Steamboat Natchez
600 Decatur St., Suite 308
SteamBoatNatchez.com

In the French Quarter, at the foot of Toulouse Street at the Mississippi River, you’ll find the dock of the Steamboat Natchez, one of only five true steamboats left in operation in the United States. A cruise aboard the Steamboat Natchez will take you back to a time when life was slow and graceful. Live jazz is featured on all the cruises, and passengers are also treated to a calliope concert. The Steamboat Natchez offers a few different cruise packages, including a nighttime Dinner Jazz Cruise and a Sunday Jazz Brunch Cruise. You can find all the highlights, schedules, and prices of available cruises on their website.

Saltwater reef (replica) at the New Orleans Aquarium./Photo: Kathryn Hill/Shutterstock.

The Audubon Nature Institute provides abundant opportunities to explore nature in New Orleans through its four attractions spread between the French Quarter and Uptown.

Located at 1 Canal St. on the outskirts of the French Quarter, the Aquarium of the Americas features more than 15,000 sea-life creatures and offers creative ways for visitors to get eye-to-eye with many of them, including the 30-foot-long Caribbean reef tunnel that gives visitors the feeling of being underwater with sea life teeming all around. The aquarium also offers several interactive activities — including a chance to pet a shark!

Adjacent to the Aquarium, the Entergy Giant Screen Theater boasts one of the biggest screens in the Gulf South, utilizing state-of-the-art 4k digital projection systems and Dolby Atmos multidimensional audio. The theater provides larger-than-life movie experiences, with its movie lineup changing regularly.

I’m not really into bugs, but you and your kids might be. If so, you will want to check out the Audubon Butterfly Garden and Insectarium located at 423 Canal St. It’s the largest free-standing museum in the United States devoted to the 900,000-plus known species of insects. Let your imagination run wild with some of the features of this attraction guaranteed to give you up-close-and-personal insights into the life of … well, bugs. The museum features an exhibit that shrinks you down to the size of a bug so you can see life from their perspective, a cooking show that offers an adventure in — gulp! — eating, a swamp exhibit featuring insects and arachnids native to Louisiana’s swamps, a multisensory theater experience, and a recreated Japanese garden filled with free-flying butterflies.

Moving Uptown, located at 6500 Magazine St., you’ll find the award-winning Audubon Zoo, presenting 58 acres of animals in their natural habitats. The beginnings of the zoo date back to the 1884 World Exposition, which was held in Audubon Park. Some of the most popular animals are a Komodo dragon and a rare white tiger named King Zulu, but my favorite exhibit is the real swamp with its 14-foot alligators and black bears. Luckily, there is an air-conditioned restaurant close to this particular swamp, just in case you get hungry or want to cool down.

St. Louis Cemetery No. 1 in New Orleans./Photo: Kathryn Hill/Shutterstock.

A cemetery tour might strike you as morbid at first glance, but the cemeteries of New Orleans are quite unique and captivating. New Orleans is under sea level, and anything buried in the ground has a very good chance of resurfacing. All it needs is a little help from, say, a flood. Not a good thing for a cemetery, as you might suspect. So the solution in New Orleans are cemeteries lined with above-ground crypts and mausoleums. They look like — and are actually called — “cities of the dead.” The unique style of New Orleans’ cemeteries and the countless ghost stories associated with the city make a cemetery tour very tempting indeed.

The oldest and most renowned cemetery is St. Louis Cemetery No. 1. It’s within walking distance of the French Quarter. With any kind of “tour,” there is always the chance of individuals intentionally (or unintentionally) disrespecting the dead, so a few years ago the Archdiocese of New Orleans (who owns most of the cemeteries in the city) established a number of parameters to help protect the dignity of the dead and the history of their burial places. Before you plan your tour, be sure to check out the schedule and hours of operation. You can find that information online, along with a list of licensed cemetery tour operators for those who want to take a guided tour.

Swamp tours might not be as spooky as cemetery tours, but they can be scary. Many of the swamp tour operators around New Orleans know the swamp like the back of their hand, and they guarantee you’ll get as close as you dare to a gator. A list of available swamp tour companies can be found online.

A float created by Blaine Kern’s Mardi Gras World./Photo: MardiGrasWorld.com.

Blaine Kern’s Mardi Gras World
1380 Port of New Orleans Place
MardiGrasWorld.com

Not traveling to New Orleans in the weeks leading up to Ash Wednesday but still want to experience something of Mardi Gras? Then a visit to Blain Kern’s Mardi Gras World is in order. On the Mississippi River, just outside the Central Business District, sits what looks like a series of warehouses. But don’t let the view from the outside fool you. More than 80 percent of all the Mardi Gras floats that roll down New Orleans’ streets each year are designed, made, and stored in those warehouses. Touring Mardi Gras World opens up the opportunity to get an inside view of what Mardi Gras is all about.

You can try on Mardi Gras costumes and get close-up views of the magnificently decorated floats, some of which are so huge they can carry more than 200 masked riders. It’s a fun tour that’s also educational. You’ll learn about the many traditions of Mardi Gras, such as king cake, the parades, the krewes, the balls, and of course, the music. King cake and New Orleans coffee are served to give you a real taste of Mardi Gras. Details on tours are available on their website.

Family-friendly must-try eateries in New Orleans

The French Quarter in New Orleans./Photo: f11photo/Shutterstock.

Cafe du Monde, 800 Decatur St., CafeduMonde.com, Cafe au lait and beignets. Open 24/7. Cash only.

Central Grocery & Deli, 923 Decatur St., CentralGrocery.com. Open 9 a.m. to 5 p.m. seven days a week home of the original muffuletta sandwich, a must-try!

Johnny’s Po-Boys, 511 St. Louis St., JohnnysPoBoy.com. Open daily from 8 a.m. to 4:30 p.m. Classic New Orleans po-boys.

Warehouse District / Central Business District

Cochon Butcher, 930 Tchoupitoulas St., CochonButcher.com/New-Orleans. A butcher shop, a sandwich counter, and a wine bar all mixed together, Cochon Butcher is inspired by old-world meat markets. Butcher specializes in house-made meats, terrines, and sausages. Small-plate-style menu easily allows you to order several things for the table for all to share. This is one of our favorite frequent stops.

Chef Leah Chase and The Catholic Foodie./Photo: Jeff Young.

Dooky Chase’s Restaurant, 2301 Orleans Ave., DookyChaseRestaurant.com. Open for lunch Tuesday to Friday and open for dinner on Friday. Classic New Orleans fare served buffet-style and prepared by world-famous Chef Leah Chase, the inspiration behind Disney’s The Princess and the Frog movie. Chase can still be found working magic in the kitchen at the age of 95!

Shucking oysters on Magazine Street in New Orleans./Photo: Jeff Young.

Liuzza’s Restaurant & Bar, 3636 Bienville St., Liuzzas.com. Homestyle cooking. Classic neighborhood restaurant serving everything from fried pickles to a “Frenchuletta” (a muffuletta served on a po-boy loaf). Also serves the coldest beer in town … in large frosty fishbowl mugs!

Parkway Bakery and Tavern, 538 Hagan Ave., ParkwayPoorBoys.com. Famous stop for po-boys of all kinds. I love their shrimp po-boy, but the last sandwich I got from Parkway was a blackened alligator po-boy. C’est magnifique, cher!

Mandina’s Restaurant, 3800 Canal St., MandinasRestaurant.com. Try the shrimp remoulade. It’s a generous portion, enough for two to share.

Shrimp po-boy./Photo: Jeff Young.

Uptown / Garden District / Riverbend

Mahony’s Po-Boys, 3454 Magazine St., MahonysPoBoys.com. Try the peacemaker po-boy, a “whole loaf” fried oyster po-boy, dressed add bacon.

Ye Olde College Inn, 3000 S. Carrollton Ave., CollegeInn1933.com. Across the street from Notre Dame Seminary, Ye Olde College Inn is a true New Orleans farm-to-table restaurant. You can have dinner here, then step next door to Rock ’N’ Bowl for a bowling experience like no other.


CHEF PLUM

Chef Plum is an award-winning chef and multi time Food Network winner. He is the host of the groundbreaking series Restaurant Road Trip the host of Random Acts of Cooking on Only Good TV and his series Edible on the Road is available on Amazon prime now.
Chef Plum is also the host of the number one live digital audio program Plumluvfoods Live every Thursday, with such great guests as Guy Fieri, Myron Mixon, and Chad Minton!
Chef Plum is seen all over from talk shows to national commercials and loves to use local ingredients to make something special.


Buenos Aires

Winner: South American City

In Argentina’s capital, travelers can browse titles (and gawk at the frescoed dome) at a 100-year-old theater turned bookstore, El Ateneo Grand Splendid wander the rows of tombs and mausoleums—including Eva Perón’s—at Recoleta Cemetery and stroll through the colorful street museum Caminito, where they might catch a tango show, too. Trips to Buenos Aires are even more affordable for international visitors now, thanks to a new government plan that reimburses travelers for taxes on hotels and shopping.


Watch the video: St Croix (June 2022).


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