Grazing in the Gardens Chafing dishes, catering trays and open bars will fill Metairie's Lafreniere Park for the seventh annual Taste of the Town . The annual party is put on by the Greater New Orleans chapter of the Louisiana Restaurant Association and is used as a fundraiser for its community causes. The list of food providers is more than 65 strong as of this writing and is nothing if not diverse. Participants range from old-line New Orleans establishments like Pascal's Manale and Arnaud's , to local caterers, boiled seafood specialists and po-boy shops. Even the Metairie outposts of the Hooters chain and McDonald's will have a presence. Rockin' Dopsie Jr. and the Zydeco Twisters is the featured band. Individual tickets are $75 in advance and $100 on the day of the event. Ticket information and more details are available online at www.tasteofthetown.info. Court Consolidation Management at the Windsor Court Hotel recently decided to cut the position of executive chef at its flagship restaurant, the New Orleans Grill (300 Gravier St., 522-1994; www.windsorcourthotel.com
). The position had been held since July by Greg Sonnier , who had earned impeccable culinary credentials at the restaurant Gabrielle, which he and wife Mary Sonnier operated in Faubourg St. John prior to Hurricane Katrina. In a statement, hotel manager Bruno Brunner praised Sonnier's culinary contributions to the restaurant and explained the change as "purely a business decision." Brett Breaux , the executive chef for the hotel's catering operations, is now in charge of the kitchen for the New Orleans Grill and the Polo Lounge . Sonnier was the second chef at the New Orleans Grill since Katrina. He was preceded by Michael Collins , who held the position for only a few months. Frozen Assets As the distinctive, fleur de lis-laden containers from New Orleans Ice Cream Co. (www.neworleansicecream.com
) become a more familiar sight in local grocery freezers, soon they may be turning up in more restaurant kitchens as well. The local company, founded in 2006 by dairy industry veteran Alan Dugas and marketing specialist Adrian Simpson , recently signed a distribution deal with Sysco Food Services of New Orleans , a purveyor to many restaurants and institutional kitchens in the area. Simpson says the product's retail distribution is also growing, with more grocers across Louisiana and in parts of Texas stocking the ice cream. McNulty
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