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Through the Grapevine
Elain Honig, wine maker at Napa Valley's Honig Winery, is slated to
guest host a wine dinner beginning at 7 p.m. this Wednesday at RioMar (800
S. Peters St., 525-3474). Chef Adolfo Garcia will match different Honig
wines with tropical food preparations, such as sea scallops with yucca cake and
passion fruit butter, and duck breast with mushrooms and boniato hash. The cost
is $65 per person, all-inclusive. Reservations required.
Lunch Break
Tune into WYES-TV/Channel 12 at 9 a.m. Saturday, Jan. 24, or 1 p.m.
Sunday, Jan. 25, for a three-hour program titled Local Lunch Favorites.
Host Chef Kevin Belton of the New Orleans School of Cooking will
showcase lunch dishes, and their respective chefs, from area restaurants such
as Zea Rotisserie & Brewery, Kosher Cajun Deli & Grocery, Laurentino's
and Sun Ray Grill. Viewers may choose to order a companion cookbook;
instructions on how to do so will air with the show.
Northshore News
Covington gained a new hotspot for food and drink earlier this month when Bijoux
Bistro and the Blu Bar (1011 Village Walk Shopping Center, Covington,
985-875-3111) debuted with a charity event to benefit Hospice of St. Tammany.
Now open for regular business from 11 a.m. to roughly 10 p.m. Tuesday through
Saturday, the dual venue offers the French-Creole cooking of Chef Peter Kusiw,
as well as specialty martinis and a substantial by-the-glass wine selection.
Gimme a Break
At Lulu's in the Garden (2203 St. Charles Ave., 586-9956), Corbin
Evans is extending his restaurant industry peers a break on Sunday evenings
with $5 wines by the glass and a 10-percent discount off entrees. Everyone may
benefit from the drink specials and complimentary antipasto platters offered
during happy hour, which runs from 5 p.m. to 7 p.m. every Wednesday through
Friday.
King Cake Kingdom
If the current proliferation of king cakes about town isn't convenient enough,
consider phoning up the Big Easy Bakery or New Orleans Specialty Cakes
for a special delivery. The former is a new LLC, a female/minority-owned business,
whose strongest selling point this season is its sugar-free king cake. Visit
www.bigeasybakery.com
for details and mail orders, or call 669-1594 for local delivery. Steve Himelfarb
(many people know him as the "Cake Man," though he wishes they didn't) runs
the latter business. If you catch Himelfarb on his rounds, he'll sell you a
single slice of king cake, as well as whatever other cake slices he's carrying
that day. To order a whole cake -- king or otherwise -- call 770-0616; visit
www.nolacakes.com for
more information.
Other Stories This Week in Cuisine:
Wine of the Week
1999 Querciabella Chianti Classico
Tuscany, Italy
$21-$23
Restaurant Review
Acropolis Cuisine
Other Stories by Sara Roahen:
Restaurant Review 01 13 04
Restaurant Review 01 06 04
Restaurant Review 12 30 03
Sara Roahen Archives
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