Edit ModuleShow Tags
Edit ModuleShow Tags

Sep 5, 201809:49 AM
Happy Hour

All there is to sip and savor in New Orleans

The Air of Authenticity

 

If you will indulge me a brief moment of self-indulgence, there’s a point to be made about why New Orleans is not like any other place anywhere, a fact that becomes totally apparent the moment you depart what our founders rightly named Isle d’Orleans about 300 years ago.

That was an opening for you hecklers out there to make snide remarks about the people and the government of the Crescent City. And for all of you who continually carp about how terrible this small piece of real estate is, let me hazard a guess that when you travel, and you are asked where you are from, you respond, “New Orleans.”

That is probably an easier response, not requiring further explanation, over the more geographic proper Metairie, Harahan, Slidell. Mandeville, Houma, Hammond, or Westwego. And that is fine. Do whatever makes the most sense for you.

Your little stretch of the explanation about your home location does not change the essence of what we all share here. Where this little corner of the world differs from what many places possess is authenticity. I like that one-word description a lot. Because we are indeed quite authentic in our lifestyles, our music, our celebrations, our cuisine, our architecture, and our history.

The culmination of all of those attributes makes this place truly unique.

America has ceased being a Melting Pot. We are a mature country, and in most corners of the nation there is an American Way which has overtaken the ways of the original settlers, who were mostly people from other countries arriving here from across a big body of water or from great distances within the Western Hemisphere.

Then there’s us way down here at the bottom of a great river just before you arrive at a large Gulf of water. Our progress/rejection of the “old ways” has not been so complete as those developments in Atlanta, Dallas, Houston, Los Angeles or San Francisco, to name just a few spots that are now more similar to each other than they are to how it was when they were first settled.     

The ultimate truth about us, however, was noted by WWL-TV sportscaster, Doug Mouton, who, in an interview in this month’s New Orleans Magazine, spoke about Jim Henderson, recently retired, long-time sportscaster and play-by-lay announcer on WWL-AM for the New Orleans Saints.

Doug was asked during his fine interview with writer Ashley McLellan what advice he (Doug) could offer the new Saints’ play-by-play radio announcer, Zach Strief, as to how to approach broadcasting. Doug counseled Zach to follow the example of Henderson, “Be yourself. The listeners will recognize when you are not.”

Those are exactly the right words and some great advice. The people of New Orleans recognize when something is not the truth; when someone is “faking it”; when shortcuts are taken; and when insincerity is afoot.

Quickly let me add that maybe we are not such fine judges when it comes to electing representatives in government, or when we decide to try to run the yellow light, or when we really should not have that “one for the road.”

But when it comes to making a proper Sazerac, or a pot of red beans, a pan of red gravy, or preparing seafood for a feast unequalled anywhere on the planet, we won’t tolerate strange processes or ingredients. We know how it is supposed to be done because our mothers/grandmothers/fathers/aunties taught us when were young and curious.

And they learned from their mothers, etc. the right way which came down from the Old Country. New Orleans may be a lot of things: maddening, frustrating, surprising, celebratory, overweight, or whatever you wish to insert here.

What you cannot deny is that we are authentic. You may not like it but that is the ultimate separating point from other communities with which we share a nation. They have invested in progress. We have invested in preservation of our heritage. In that regard, we know who we are and what we are doing.

 

 

-30-

 

Read Happy Hour here on myneworleans.com on Wednesdays, and listen to The Dine, Wine and Spirits Show, hosted by Tim, every weekday, 4:00 – 5:00 p.m. on WGSO 990AM and streamed, as well as stored (podcast), at www.wgso.com. Also, check out Last Call, Tim’s photo-feature about cocktails in New Orleans, every month in New Orleans Magazine.

 

 

Add your comment:
Edit ModuleShow Tags


Happy Hour

All there is to sip and savor in New Orleans

about

In New Orleans, when the subject is wine and spirits, it is very difficult to leave Tim McNally out of the discussion. He is considered one of the “go to” resources in the Crescent City for counsel and information about adult beverages and their place in the fabric of life in this great city.

 

Tim is the Wine and Spirits Editor, columnist and feature writer for New Orleans Magazine; the Wine and Spirits Editor and weekly columnist, Happy Hour, for www.MyNewOrleans.com; creator and editor of his own website, www.winetalknola.com; all in addition to his daily hosting duties on the radio program, The Dine, Wine and Spirits Show, on the air at WGSO – 990AM, every weekday, 3- 5 p.m, and streamed live on www.wgso.com.

 

Over the years, Tim has proved to be an informed interviewer, putting his guests at ease, and covering tactile and technical information so that even a novice can understand difficult agricultural and production concepts. Tim speaks with winemakers, wine and spirit ambassadors, distillers, authors, people who stage events and festivals, and takes questions from listeners and readers, all seamlessly blended together in a program that is unique in America.

 

Tim’s love of wine actually came about many years ago from his then wife-to-be, Brenda Maitland, a noted journalist in her own right, and together they have traveled to the major wine producing areas in the US and Europe, seeking first-hand information about beverages that give us all so much pleasure.

 

They were instrumental in the founding of the New Orleans Wine and Food Experience, a major national and international well-regarded festival of its type. They both continue to be involved with the planning and staging of this multi-venue, five-day event now over twenty years old.

 

Tim is also considered one of the foremost professional wine judges in the US, being invited to judge more than 11 wine competitions each year, including the San Francisco Chronicle Wine Competition (the largest competition of American wines in the world, with more than 6,000 entries), the Riverside, CA International Wine Competition, San Francisco International Wine Competition, Atlantic Seaboard Wine Competition, Indiana International Wine Competition, Sandestin, Florida Wine Festival Competition, the State of Michigan Wine Competition, the U.S. National Wine Competition, and the National Wine Competition of Portugal.

 

Tim is a guest lecturer to many local wine and dine organizations, and speaks each year to the senior class in the School of Hotel and Restaurant Management at Auburn University, Auburn, Alabama.

 

Staying abreast of the news of the wine and spirits world is a passion for Tim, and he is committed to sharing what he knows with his listeners and readers. “Doing something I love, with products that I truly enjoy, created by interesting people, coupling the experience with culinary excellence, and doing it all in the greatest city in America,” are the words Tim lives by.

 

It’s a good gig. 

recent

archive

feed

Atom Feed Subscribe to the Happy Hour Feed »

Edit ModuleShow Tags
Edit ModuleShow Tags