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Friday, October 27, 2017

A new Wayward Owl beer, drag brunch, Burmese food and more

Posted By on Fri, Oct 27, 2017 at 10:16 AM

Wayward Owl Brewing Company released Privateer Pale Ale. - PHOTO BY NORA MCGUNNIGLE
  • Wayward Owl Brewing Company released Privateer Pale Ale.

Wayward Owl Brewing Company and UNO team up on new beer, and more dining and drinking news around town.

Wayward Owl (3940 Thalia St., 504-827-1646) has teamed up with the University of New Orleans on a new beer.

Privateer Pale Ale, a 5 percent alcohol by volume Belgian-style pale ale, was introduced this week at the Broadmoor brewery, which opened in November 2016.

“This collaboration has been a really fun process, and we could not be more excited to have been chosen to represent the Privateers,” the brewery’s founder and head brewer Justin Boswell said in a prepared statement.

Boswell described the beer’s tasting notes as having a “malty but slightly dry and spicy fruit aroma.”

It’s the brewery’s sixth beer to be offered year-round, and the university’s first officially licensed beer. The beer is available at the brewery’s taproom and inside The Cove on UNO’s campus, along with some bars in New Orleans, Metairie and the Northshore.

By years’ end, the beer will be sold at Mid-City beer emporium 504 Craft Beer Reserve, Rouses, Breaux Mart and Whole Foods Market.

Poppy Tooker and CrescentCare host a drag brunch benefit Nov. 12 at Toups South.

Local radio personality and food guru Poppy Tooker hosts Poppy’s Pop-Up Drag Brunch.

The three-course brunch ($50) is offered from 11:30 a.m. to 2 p.m. The event, put on in collaboration with the CrescentCare-NO/AIDS Task Force, benefits Food For Friends, a meal-delivery program that serves people living with AIDS in the greater New Orleans area by supplying groceries, household and personal care products and home-delivered meals to clients and their families.

Chef Isaac Toups' menu includes an amuse bouche of duck ham with dates and honey, chilled butternut squash soup, fried oyster salad with buttermilk dressing and lardons, and a braised short rib with Bellegarde grits and onion rings, among other items. Bottomless mimosas and Pimm’s Cups will also be served.

To reserve seats at the brunch, or for more information, visit the restaurant's website here.

Lahpet’s Taste of Burma benefit dinner is Nov. 15.

Local Burmese pop-up Lahpet is hosting its third annual Taste of Burma benefit dinner on Nov. 15. The six-course dinner will be prepared in collaboration with MoPho chef Paul Chell at Live Oak Cafe. The menu includes traditional Burmese dishes such as pumpkin curry, tea leaf salad and sweet potato samosas, among others. A vegan menu also will be available.

NOLA Brewing Company beer and rice whiskey made with “medicinal” bark from the Thai jungle will be available. There will be a food-themed auction with rare edible plants and Asian kitchen equipment.

The dinner has seatings at 6 p.m. and 8 p.m. and there is music by pianist Tom McDermott.

Proceeds from the event go to One World Family, a local nonprofit that works to provide educational access to refugees from Myanmar. Tickets for the event are $65 and available for purchase here.

Dillard University’s Ray Charles Program to host Nigerian chef and writer Tunde Wey Nov. 2.

Wey will host a cooking demo and lecture from 11 a.m. to 2 p.m. at Dillard University’s Ray Charles Program Center's Professional Schools & Sciences Building in room 112.

Wey lives in New Orleans but has spent the past year and a half traveling around the country hosting his pop-up series Blackness in America. The events explore race in America through food and discussion, and his writing on the subject has been published including in the Oxford American, The Boston Globe and The San Francisco Chronicle, where he writes a monthly column on food and social politics.

Wey’s Nov. 2 lecture will focus on his journey from Lagos, Nigeria, to Detroit and later New Orleans.

The event is free to the public but seating is limited. Those interested in attending should RSVP at or call (504) 816-4091.

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