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We Scream for Gelato Ice cream vendors are a common sight around Jackson Square, but when you're ready to try handmade gelato flavors like honey sesame goat's milk and Aztec chocolate or the Turbodog chocolate sorbetto, made with Abita Brewing Co.'s dark brown ale, head to the newly opened second location of La Divina Café & Gelateria (621 St. Peter St., 302-2692; www.ladivinagelateria.com). As at the original Uptown location (3005 Magazine St., 342-2634), La Divina serves Italian-style ice cream, coffee, panini, salads and pastries. Gelato and sorbetto varieties change regularly, but can be relied upon for intense flavors crafted with an impressive array of local food products. La Divina's new French Quarter space had been a Haagen Dazs ice cream shop for years prior to Hurricane Katrina, and more recently was a kolaches shop called Dough Joe's.

What Cheeses Would Do? Cork & Bottle (3700 Orleans Ave., 483-6314; www.cbwines.com) will hold the second installment of its "You've Got a Friend in Cheeses" educational cheese tastings this Wednesday, Oct. 8. The Mid-City wine shop hosts Richard Sutton , proprietor of St. James Cheese Co. (5004 Prytania St., 899-4737; www.stjamescheese.com), who will supply a selection of rare and exotic cheeses from around the world and describe their production techniques and heritage. Sutton ran the 200-year-old cheese shop Paxton and Whitfield in London before returning to New Orleans in 2006 to open St. James with his wife Danielle . During Wednesday's event, Cork & Bottle will pour some heavy-hitting wines from Burgundy and Napa Valley to accompany the cheeses. The seminar begins at 6:30 p.m. and the cost is $25 per person. Call Cork & Bottle to reserve a spot.

Oysters R Back Louisiana's oyster industry took a beating from Hurricanes Gustav and Ike, and immediately afterward it was difficult to get the local bivalve at area restaurants. Oysters are back, however, and to celebrate their return and aid the industry, Muriel's Jackson Square (801 Chartres St., 568-1885; www.muriels.com) has added a four-course, oyster-themed dinner to its menu, which is available daily. A portion of the proceeds from these dinner sales will be donated to the Louisiana Seafood Promotion and Marketing Board for its advocacy work on behalf of the seafood industry. The table d'hote menu costs $38 per person and includes a variety of baked oysters, oyster chowder, pork tournedos with oyster dressing, and goat cheese panna cotta.

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