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Food events in New Orleans this week (Aug. 9-15, 2016) 

August 9
The Wines of Southern Rhone
6 p.m. Tuesday
Windsor Court Hotel, 300 Gravier St., (504) 523-6000
Windsor Court Hotel sommelier Bill Burkhart hosts a class exploring wines from France's Rhone region, including Chateauneuf-du-Pape, Cotes du Rhone and Vacqueyras, and the area's grapes — syrah, grenache, mourvedre, cinsault and counoise. Tickets $45.

August 11
Seersucker & White Linen Wine Dinner
6 p.m. Thursday
Restaurant R'evolution, 777 Bienville St., (504)
Bill Haltom, author of Milk & Sugar: The Complete Book of Seersucker, and Laurie Aronson, owner of Lipsey's & Haspel, speak at a five-course dinner celebrating seersucker. The meal includes passed hors d'oeuvres, chilled melon and mint soup, radicchio and kale salad, trout with crawfish stuffing and Nantua sauce, veal with blueberry demi-glace, fig and hazelnut tart and wine pairings. The dinner costs $125 plus tax and tip.

August 13
Kids in the Kitchen: Noodles!
10:30 a.m.-11:30 a.m. & noon-1 p.m. Saturday
Southern Food & Beverage Museum, 1504 Oretha Castle Haley Blvd., (504) 569-0405
There are two cooking classes for children, focusing on pasta. Kids 7 to 11 years old learn to cook macaroni and cheese at 10:30 a.m., and kids 12 to 15 make pad thai with both wheat and rice noodles at the noon session. Tickets $20 per class; $15 for Southern Food & Beverage Museum members.

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Spotlight Events

  • David Sedaris @ The Orpheum Theater
    129 University Place

    • Tue., Oct. 25, 7:30 p.m.
  • The Illusionists @ Saenger Theatre
    1111 Canal St.

    • Oct. 25-30
  • 4000 Miles @ Ashe Cultural Arts Center
    1712 Oretha Castle Haley Blvd.

    • Wednesdays-Saturdays, 8 p.m. and Sun., Oct. 30, 2 p.m. Continues through Nov. 5
  • The Toxic Avenger @ The Theatre at St. Claude
    2240 St. Claude Ave.

    • Thursdays-Saturdays, 8 p.m., Sun., Oct. 30, 8 p.m. and Mon., Oct. 31, 8 p.m. Continues through Oct. 28
  • Close Me Out @ Hi-Ho Lounge
    2239 St. Claude Ave.

    • First Saturday of every month

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