The season’s theatrical best in haute holiday glamour demands not just a standing ovation, but its very own curtain call.
Broussard’s Executive Chef Guy Rienbolt shares a recipe for Slow Roasted Pheasant with Braised Chestnut and Red Cabbage and Foie Gras Cream Sauce.
Dressing for You and Your Success
The house where Burroughs lived.
Fall weather breakfasts and lunches to try
Co-owner, Louisiana Custom Closets
Project Leader, Volunteer in the Arts (a project of the Young Leadership Council)
President and co-owner, Aucoin Hart
“CHAIRish the Children’s” Oz-themed auction