Dining

Chef’s Profile: Chef Nicholas Scalco, Irene’s Cuisine

August 01, 2016
Upon appearance, Nicholas Scalco may appear more like a top-notch athlete than an acclaimed chef, but then, both profiles are correct.

An experienced, well-trained, across-the-globe Ironman triathlon participant, Scalco is also the chef de cuisine at Irene’s Cuisine, the beloved restaurant founded by his mother, Chef-Owner Irene DePietro, nearly 25 years ago.

Dining al Fresco!

May 10, 2016
Since we spend so much effort, time and money into putting a roof over our head, it’s pretty amazing how much we humans enjoy being outside, especially dining, with only the stars between us and infinity!

Who does not love the openness, the fresh air, the smells of the night, the soft wind, and the subdued lighting usually coming from candles slightly flickering. These are the moments of which lifetime memories are made.

Chef’s Profile: Chef Phillip Todd, Bombay Club

May 10, 2016
People move from one city to another for a variety of reasons. Often, the move is for love, either the love of a new place or the love of a special someone.

Chef Phillip Todd was twice lucky. He fell in love with a wonderful girl who is a native New Orleanian. Todd embraced both the girl and the city because he always wanted to be a chef and what better place in the world than New Orleans to practice his craft.

Casual, Comfort Cuisine

February 03, 2016
Visitors to New Orleans as well as residents make it a point to spend time in the neighborhood for which the city is justly renowned. Everyone, no matter how short or long the visit, spends time in the French Quarter.

Chef's Profile: Steven Young, Royal House

February 03, 2016
Chef Steven Young is a natural-born chef. A native of New Orleans’ West Bank of the Mississippi River, he grew up in a family of 9 children.

“My mother and grandmother were excellent cooks,” he said. “I was about 7 when I began hanging out in the kitchen watching and sampling, with all those wonderful aromas of gumbo, red beans, soul food and other local traditional New Orleans cooking,” Young recalled.

Seasonal Holiday Dining

November 02, 2015
It’s been said – in multiple settings by many a New Orleanian -- that south Louisiana has four seasons: crayfish, shrimp, crabs and oysters. Or, another take on the seasonal changes, the four seasons can be described as Ponchatoula strawberries, Creole Tomatoes, Ruston peaches and Oak Grove sweet potatoes, or substitute watermelon, oranges, sugar cane, rice or a myriad of other bounteous ingredients from the state’s farms, fields and water bodies.

Chef's Spotlight - Executive Chef Paul Miller, K-Paul's Louisiana Kitchen

November 02, 2015
The sudden loss of world -renowned chef, author and entrepreneur, Paul Prudhomme, in October was a devastating blow to his family, the state of Louisiana, the culinary community and to the millions of people who knew and loved him. Yet, there’s still two Chef Pauls in K-Paul’s Louisiana Kitchen -- Executive Chef Paul Miller and the spirited presence of his mentor, kitchen collaborator and close friend.

As head chef for K-Paul’s Louisiana Kitchen, the celebrated restaurant Prudhomme and his late wife, K, founded in 1979, Miller keeps the establishment cookin’ in more ways than one.

Tribute to an Icon - Chef Paul Prudhomme

November 02, 2015
Photo by Michael Palumbo

Louisiana’s unofficial, yet much heralded epicurean ambassador who rocked the culinary world, Chef Paul Prudhomme, passed away just weeks ago.

From his humble beginnings, the 13th child of sharecropper parents in rural Opelousas, Louisiana, Prudhomme rose to the top of his game in the gastronomic sphere leaving an indelible legacy for would-be chefs, restaurateurs and food lovers everywhere.

Chef Profile: Tariq Hanna, Salon by Sucre

August 04, 2015
From a chef’s savory, culinary beginnings to a hugely successful, “sweets” streak along with a return to savory cuisine, Salon by Sucre’s virtuoso Chef Tariq Hanna displays his brilliance and resourcefulness at every turn.

Born in Nigeria and educated in England, Hariq came to the U.S. to pursue studies on track for an architectural career. However, fate had other plans. Instead, Hariq found himself in culinary school. For the next 20 years he enjoyed a thriving career in the culinary arts in Detroit before moving to New Orleans.

Fresh, French Quarter Dining!

August 04, 2015

Every old place is new again!


The French Quarter, made up of aged historic buildings displaying the Old World architecture from different cultures, often morph into new dining, entertainment and other venues. The exterior and even interior may be familiar, but the attraction is something new. Following are four new restaurants in historic places, each presenting new adventures in dining.

Chef Spotlight: Neal Swidler

May 04, 2015
Broussard's, one of the French Quarter's premiere French and Creole restaurants, is nearing its first centennial anniversary. With the establishment's spectacular physical renovation in 2013, Broussard's continues to offer decadent dining in sophisticated settings amid an alluring ambiance.

In command of the kitchen, Executive Chef Neal Swidler creates memorable culinary experiences for guests with the freshest, finest ingredients available and the knowledge and background acquired over a 20-year career at the executive level in some of the most acclaimed kitchens in the area.