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Ribs Are Fundamental
When Gary Wollerman, a partner with Tenney Flynn at GW Fins (808 Bienville St., 581-3467) and ZydeQue (808 Iberville St., 565-5520), learned that students at the French Quarter's McDonogh No. 15 elementary school don't have a computer teacher, he determined to amend the situation with ribs. Proceeds from a rib-eating contest to be held at ZydeQue on Thursday, Sept. 30, will help the school hire a part-time computer teacher. Contestants must obtain sponsors to pledge at least $100 for the cause; in addition, all profits from food and beverage sales during the event will benefit the effort. Prospective contestants may obtain entry and sponsorship forms, and ask questions, at ZydeQue.

Through the Grapevine
Two wine dinners and one tasting mark a visit by Elaine Honig of California's Honig Winery. The first dinner is scheduled for 7 p.m. Friday, Sept. 17, at Indigo (2285 Bayou Road, 947-0123); price TBA. The second dinner will take place at The Bistro at Maison de Ville (733 Toulouse St., 528-9206) beginning at 7 p.m. Wednesday, Sept. 22; price is $85. The following evening, on Thursday, Sept. 23, from 5:30 p.m. to 7:30 p.m., Honig will host a tasting at Le Citron (1539 Religious St., 566-9051). Call the individual restaurants for reservations. For more information on Honig's wines, visit

Singles, Anyone?
The Single Gourmet will convene at the original Vincent's location (4411 Chastant St., Metairie) this Friday. A cash bar opens at 6:30 p.m., and dinner begins at 7:30 p.m. For reservations, call 885-1831. Visit the Single Gourmet at

Storming the Palace
The Palace Cafe
's (605 Canal St., 523-1661) 'Dinner Before Seven' menu, available nightly to diners seated between 5:30 p.m. to 7 p.m., is a three-course deal highlighting Chef Darin Nesbit's contemporary, seasonal inspirations and especially catering to theatergoers. Prices hover around $30, depending upon the choice of entree.

Food for Thought
This week's cookbook of note is Teens Cook: How to Cook What You Want to Eat (Ten Speed Press, $17.95), a collaboration by mother-daughter-daughter team Judi, Megan and Jill Carle. Megan, a vegetarian, contributes recipes for crab rangoons and eggplant Parmesan, and Jill is an all-American comfort foodie who prefers chili cheese dip and sloppy Joes. Mom cleans up.


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