KELSEY PARRIS Going out to eat is always an experience, be it good or bad, delicious or terrible, atmospheric or just plain strip-mall-esque. Although every restaurant is its own little world, most follow a basic formula: creating an establishment that is clearly marked as a restaurant where guests order, sit, eat and pay. That’s what … Continue reading
It’s not every day you can visit a charming country French style auberge, and then be invited by the staff to go out back and visit their pigs after dining. Truth be told, it was a large part of the reason I wanted to dine at La Provence. So, on my last visit to New Orleans, I took the time to drive across Lake Pontchartrain to Lacombe, LA for La Provence’s wonderful Sunday brunch. Continue reading
A few shots from NOWFE’s Friday night Grand Tasting event. Continue reading
The culture of the American South is probably the most distinct and notable part of the United States to both those living within its borders, as well as those living abroad. Positive and negative accounts in our history and current events give this region its personality and individuality. With the recent emphasis on “haute food couture” in almost every corner of the globe, it is no surprise that Southern cuisine is headlining major menus and restaurants all over America. The South’s culinary history is what truly sets it apart from any other melting pot areas of our country. With Cajun and Creole influences, African-American inspired soul food, Appalachian country recipes, and ingredients that hark back to the era before the first white settlers (think corn, a.k.a. “grits”), there has always been a multitude of depth and involvement in Southern cuisine from many different origins. Continue reading
The NOLA Locavores, a local foods advocacy group that strives to inspire New Orleanians to take advantage of the rich local food realm of the city, is especially excited for their 2013 Eat Local Challenge. This better-than-ever event kicks off June 1st and entails registrants committing to eating only food grown, caught, or raised within … Continue reading
okramagazine.wordpress.com 