Now that the season for Louisiana citrus is in full swing, stop by any of the three Crescent City Farmers Markets for satsumas (they get sweeter by the week), Meyer lemons, navel oranges and grapefruit. During this Tuesday's 11 a.m. cooking demonstration, Chef Anne Kearney of Peristyle (1041 Dumaine St., 593-9535) will prepare a Thanksgiving-themed dish. At 10 a.m. at the Saturday market, Chef Maria Vieages of Maria's Multiregional Cuisine (312 Harrison Ave., 486-7500) will work wonders with Thanksgiving Day leftovers. 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.
Among the slew of restaurants taking reservations for Thanksgiving Day meals (page through this newspaper for more details), Chef Willy Coln is preparing a buffet brunch at the Hotel Inter-Continental (444 St. Charles Ave., 585-4383) complete with the Gregg Stafford Jazz Quartet and complimentary champagne. Seatings are at 11 a.m. and 1 p.m. The cost is $40 for adults and $20 for children under 12. The Ritz-Carlton New Orleans (921 Canal St., 524-1331) is offering brunch seating from 11 a.m. to 3 p.m. in fine dining venue Victor's or the French Quarter Bar. The cost is $48 for adults and $20 for children under 12. Arnaud's (813 Bienville St., 523-5433) is serving a table d'hote Thanksgiving dinner from 11:30 a.m. to 8:30 p.m. for $39.50 per person. Catie Casbarian, daughter of proprietors Archie and Jane Casbarian, recently became Arnaud's director of operations following three years at the Waldorf Astoria Hotel and an internship at Daniel, both in New York City.
If you eat at GW Fins (808 Bienville St., 581-FINS) before Thursday, you'll receive a gift of the restaurant's well-known (and delicious) drop biscuits to serve at your own Thanksgiving dinner. GW Fins and part-owner and chef Tenney Flynn received a "Culinary Excellence Award" during October's FS Exec National Conference, which its Web site says was aimed at "the innovative thinking and implementation that it takes to become the best and stay the best" in the restaurant business.
In last week's review of Two Sister's Kitchen (223 N. Derbigny St., 524-0056), the term "orange-like," used to describe Two Sister's gumbo, was in reference to the color, not the flavor.