At Palace Cafe (605 Canal St., 523-1661), Pastry Chef Toby Watson is using a recent trip to Europe as the template for a line of frozen summer desserts. He especially wanted to recreate a grapefruit sorbet he tried in Rome; at the cafe, he garnishes his version with a splash of champagne. He'll be making many other sorbets this summer, as well as gelatos, ice creams, banana splits with strawberries and pineapples preserved in-house and Barq's root beer floats. Chef Toby's special Ice Cream Afternoons menu is available daily from 11:30 a.m. to 5 p.m.
Be My Guest
This Wednesday, Dominique Macquet welcomes Thierry Rautureau, chef-owner of Rover's restaurant in Seattle, to Dominique's (1001 Toulouse St., 522-8800). The guest chef will pair dishes like Copper River salmon, seared foie gras and a dry vermouth sauce with wines from DeLille Cellars, a boutique winery in Woodinville, Wash. The cost is $75 per person. Call General Manager Walter Bertot for reservations.
In a Crabby Mood
Along with the Louisiana stone crab claws I'll not soon forget (see review), GW Fins Chef Tenney Flynn is featuring several crab varieties this summer, including Australian spanner crabs and Alaskan king crabs. The chef has also launched new five-course tasting menus ($39.50), with the option of parallel five-course wine tastings ($59). The tasting menus will be offered Monday through Thursday evenings until Labor Day. Also keep in mind the free Thursday evening wine tastings offered from 5 p.m. to 7 p.m. When I dropped by recently, they were pouring full glasses of lush Schramsberg Blanc de Noirs and serving complimentary wontons stuffed with lobster and crab.
This Saturday, June 29, at 10 a.m., join Lulu's (307 Exchange Alley, 525-2600) Chef-owner Corbin Evans for a cooking demonstration at the Crescent City Farmers Market. The Tuesday market is at 200 Broadway St. and runs from 10 a.m. to 1 p.m. The Thursday market is at 3700 Orleans Ave. and runs from 4 p.m. to 7 p.m. The Saturday market is at 700 Magazine St. and runs from 8 a.m. to noon. Call 861-5898 or visit www.loyola.edu/ccfm.
This week's column powered by raw Hama Hama oysters at Lilette. -- Roahen