We're proud to be a Louisiana Company and brewingIf you feel you must give gifts this Holiday season, put some of these great items on your list.
beer is what we do best. We have created Fleur-de-lis Restoration Ale to raise funds for those whose lives have been torn apart by Hurricane Katrina. Be on the look out for this golden ale which will hit store shelves the week of October 3 and buy a bunch of six packs. $1 from every six-pack will go to the Louisiana Disaster Recovery Foundation.
click here to read more about Fleur-de-lis Restoration Ale
We also have special pins, hats, t-shirts and more to help in the charity effort. 100% of the net proceeds from the merchandise sales will benefit the Louisiana Disaster Recovery Foundation. To learn more about the La Disaster Recovery Foundation visit www.louisianahelp.org
Neighbors are helping neighbors, opening their homes and their hearts. The Abita Brewing Company slogan echoes the thoughts and prayers of so many longing to see the Greater New Orleans area rise again…we are Louisiana True.
Despite the name, much of the architecture was built during the Spanish rule over New Orleans rather than the French. A great fire in 1794 destroyed much of the Quarter's old French colonial architecture, leaving the
colony's new Spanish overlords to rebuild it according to more modern tastes -- and strict new fire codes, which mandated that all structures be physically adjacent and close to the curb to create a firewall. The old French peaked roofs were replaced with flat tiled ones, and now-banned wooden siding with fire-resistant stucco, painted in the pastel hues fashionable at the time. As a result, colorful walls and roofs and elaborately decorated ironwork balconies and galleries from both the 18th century and 19th centuries abound. (In southeast Louisiana, a distinction is made between balconies, which have no roof over them, and "galleries," which do.)
One can't say the same for the Pecan industry, which is one of the things we prize about the South. Pecans. Fabulous pecans. For more than just pie and pralines, too.
Louisiana Pecan Balls
MAKES: About 28 cookies...can store airtight for up to 3 days
1 cup (1/2 lb.) butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)
1. In a large bowl, with an electric mixer on medium speed, beat butter, 1/2 cup powdered sugar, and the vanilla until smooth.
2. In a medium bowl, mix flour and baking powder. Add to butter mixture and beat on low speed to mix, then on medium speed until well blended. Stir in pecans.
3. Shape dough into 1-inch balls and place about 1 inch apart on buttered or cooking parchment–lined 12- by 15-inch baking sheets.
4. Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies stand on sheets until cool enough to handle.
5. Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Gently turn warm cookies, a few at a time, in powdered sugar to coat. Set cookies on racks to cool completely.
Per cookie: 143 cal., 59% (85 cal.) from fat; 1.3 g protein; 9.4 g fat (4.4 g sat.); 14 g carbo (0.5 g fiber); 73 mg sodium; 18 mg chol.
After having survived a particularly nasty bout with yellow fever, they decided to celebrate, but since party favors were few and far between in the New World, the men opted to paint their faces red and just act crazy for a few hours. They must have had fun because it became an annual event.
Mardi Gras was transformed into a parade event in 1840 by a group known as the Cowbellion de Rakin Society, the first of many of Mobile's so-called mystic organizations who journeyed to New Orleans in 1857 to help a group there set up a Mardi Gras celebration.
The eastern shore of Mobile Bay periodically experiences an unusual phenomenon called a Jubilee. A jubilee, which usually takes place in the wee hours of warm nights, describes a massive upsurge of sea life from the bottom of the bay. This phenomenon has also been observed in a similar bay in Japan and is believed to be caused by low oxygen levels in the water. This upsurge to the surface usually consists of crabs, shrimp, flounder and other sea delicacies. Needless to say, a jubilee, when first realized, is quickly spread by word of mouth along the coast, providing an impromptu fishing party in the middle of the night. - wikipedia
This is taken rom their website...I hope that they will be back and making visitors worldwide drool again...
Two of the world’s most popular regional cuisines, Creole and Cajun, blend the flavors of fresh ingredients with New Orleans’ rich French, Spanish and Caribbean heritage. The result is a jazzy, robust taste that enhances even the most everyday foods.Creole cooking requires subtle seasonings and oils resulting in intense flavors. The dishes are rich in texture and often begin with a roux, a browned mixture of flour and oil.
Most Creole dishes reflect the sophistication of Louisiana’s cities and their lively social styles. New Orleans, “The City That Care Forgot,” celebrates more events and holidays than any other place on earth. Cajun dishes are Creole’s country cousins developed by the descendants of French-speaking Acadians who were banished from Nova Scotia in the 1700s.
At Cookin’ Cajun Cooking School, we enjoy sharing our rich culinary heritage of Creole and Cajun through daily classes delicious recipes, techniques and good times.
At the Cookin' Cajun Cooking School in the Riverwalk Mall. You can learn enough in a two hour class to go back home and cook a fabulous feast for your family & friends. In each two hour class our experienced chefs will prepare a full three course meal. While enoying your lunch, you will learn cookking tips and techniques as well as being entertained with humorous stories about New Orleans and Cajun country.
In 1886, Mr. Monteleone bought a 64-room hotel on the corner of Royal and Iberville streets in New Orleans’ world famous French Quarter. The setting was ripe for Antonio to spread his entrepreneurial wings when the nearby Commercial Hotel became available for purchase. That was only the beginning of an amazing historical landmark that is one of the last great family owned and operated hotels in the city. Since 1886, four generations of Monteleones have dedicated themselves to making their hotel what it was and still is- a sparkling jewel in the heart of the French Quarter.Hotel Monteleone is one of only three hotels in the United States that has been designated a literary landmark. This designation was given to them from the Friends of the Library Association. Only two other hotels share this designation: The Plaza and The Algonquin in New York. These hotels have had a plethora of famous writers frequent their establishments as well as include them in their works.
New Orleans, one the nation's biggest coffee ports, holds about 8% of the world's supply, and coffee industry experts predicted that the loss of the tens of thousands of tons stored there would take a year to replace. Coffee contracts have risen 11% this week in New York trading.
"The market has decided that all of the 1.6 million bags stored in the New Orleans warehouses is dead meat," said commodities analyst Ann Prendergast of Refco Group.
Procter & Gamble Co., maker of Folgers, said half its supply was unaccounted for. - latimes
Chiquita Brands International Inc., one of the world's largest banana producers, said it suspended shipments because of damage to its facilities at Gulfport.
The company, which normally imports about a quarter of its Central American banana crop through the port, said it would divert those shipments to facilities in South Florida and Texas until its Mississippi facilities were repaired. - latimes
Louisiana oysters and other consumer goods that depend on busy Gulf Coast ports could be hurt by Hurricane Katrina, boosting prices.
Commodities and goods at risk include poultry, cotton and catfish in Mississippi and timber across the region.
..China and other countries could pick up the slack for shrimp because they're already big exporters to the USA. But if gulf oyster beds are damaged, "Prices would go sky high," says Bob Jones, executive director of the Southeastern Fisheries Association in Tallahassee, Fla.
Louisiana is the USA's top oyster producer, so no other supplier could immediately step in, he says. - usatoday
Nearly 10 percent of the New Orleans labor force, about 55,000 people, worked in the city's estimated 3,400 restaurants.
.. "We have been instructed by the matriarchs that we will rebuild," Brad Brennan, of the family that owns the famed Commander's Palace and eight other restaurants, said from his office at Commander's Palace Las Vegas. "There was no hesitation."
The matriarchs are Brennan's aunt, Ella Brennan, and his mother, Dottie Brennan, who was evacuated to Houston, where the family also has a restaurant.
Brennan said it was too soon to know the extent of the damage, but all of the 800 employees of the Brennan restaurants were accounted for. - deseretnews
The Original Cafe Du Monde Coffee Stand was established in 1862 in the New Orleans French Market. The Cafe is open 24 hours a day, seven days a week. It closes only on Christmas Day and on the day an occasional Hurricane passes too close to New Orleans.
The Original Cafe Du Monde is a traditional coffee shop. Its menu consists of dark roasted Coffee and Chicory, Beignets, White and Chocolate Milk, and fresh squeezed Orange Juice. The coffee is served Black or Au Lait. Au Lait means that it is mixed half and half with hot milk. Beignets are square French -style doughnuts, lavishly covered with powdered sugar. In 1988 Iced Coffee was introduced to the cafe. Soft drinks also made their debut that year
Paul Prudhomme (K-Paul's)
As a boy, Emeril Lagasse began bread and pastry making
at a Portuguese bakery in his Fall River, MA, neighborhood. Turning down a music scholarship to follow his culinary dream, Emeril worked his way through the Johnson and Wales University culinary program to earn a doctorate.
After school, Emeril turned his eye toward the classic cuisine of France. He polished his skills in Paris and Lyons before returning to the US, where he worked in several fine restaurants in New York, Boston and Philadelphia. Building a
reputation through his use of only the freshest products, he came to the attention of Ella Brennan, the doyenne of New Orleans' culinary community. She persuaded 26-year-old Emeril to move to the Big Easy, where for nearly eight years he presided over Ella and Dick Brennan's legendary restaurant, Commander's
Emeril opened his own restaurant in 1990. From the day its doors opened, Emeril's Restaurant and its owner drew ecstatic praise. Congratulations came not only from the local New Orleans gentry and the writers who prowl the region for culinary news, but also from such national magazines as Esquire, Conde Nast Traveler and Travel & Leisure, as well as from such noted food critics as John Mariani and Gene Bourg. - FoodNetwork
From a very early age, Paul Prudhomme knew that he wanted to make preparing food his life's work. After completing school, he traveled for several years, working as a cook in all kinds of restaurants, and learning as much as he could about the ingredients and styles of cooking in different parts of the country. "Sometimes, when I thought the food was too bland, I'd sneak in a few dried herbs and spices," he said. "When customers complimented the dishes from my station, I'd try to remember exactly what I'd used, but that was hard, so I began keeping little notes on good mixes in my pockets. Sometimes I'd get caught, and this didn't make me popular with the head chefs."
His wanderlust temporarily satisfied, Prudhomme came to New Orleans, a mere 90 miles from his home, where he honed his skills and built a following at a noted Garden District restaurant. Then, in 1979, he and his late wife, K Hinrichs Prudhomme, opened K-Paul's Louisiana Kitchen. A small restaurant on Chartres Street in the French Quarter, it was originally envisioned as a casual eatery for local customers. Word soon spread of the magic being created in the little kitchen, though, and it wasn't long before customers, both natives and tourists, began lining up to sample some of the amazing dishes created by Chef Paul Prudhomme. Two of his signature creations - - Blackened Redfish and Blackened Steak - - are widely imitated. - Chef Paul Prudhomme
Shannon, a 17-year veteran of the famed New Orleans restaurant and co-author of the "Commander's Kitchen" cookbook, was known as a champion of southern Louisiana regional ingredients and a consummate cook. He won the James Beard Award as best Southeastern chef in 1999 and led the kitchen of Commander's Palace when the Beard Foundation named the restaurant the nation's best in 1996.and one of the dishes that really symbolically represents the Crescent City.....
Shannon was born Oct. 31, 1961, in Sea Isle, N.J. He was introduced early to local foods when he visited his grandparents, who owned a nearby farm, where they raised vegetables, chickens and hogs. He later worked in a cafeteria and a seafood restaurant in Wildwood, N.J., before attending The Culinary Institute of America in Hyde Park, NY, on a full scholarship. After graduation he served as saucier at Ivana's restaurant in the Trump Plaza Hotel in Atlantic City, N.J.
He joined the kitchen staff of Commander's Palace in 1984 when Lagasse was executive chef. Beginning as a saucier, Shannon moved up through the ranks to executive sous chef When Lagasse left in 1990 to open his own restaurant, Shannon was named to replace him.
During his tenure as executive chef both Shannon and Commander's Palace were recipients of numerous awards. Those honors include Chef of the Year from Chefs of America, 1992; Outstanding Service Award, James Beard Foundation, 1993; No. 1 Restaurant in America, Food & Wine magazine, 1995; Most Popular Restaurant, Zagat Survey, New Orleans, 1999; and No.2 Chef in the World, Robb Report, 1999.
In 1997, when asked if New Orleans felt like home to him, the New Jersey native responded: "It is my home. I love the summer. The food is incredible. The people are outstanding. And then you have the music. It has so much culture and depth. I wake up every morning and say, 'I love New Orleans, and I love my wife and I love my job.'" - Nation's Restaurant News