Southern Food & Beverage Museum The Art of Cuccidata

The Technique Behind the Italian Fig Cakes Seen on St. Joseph’s Altars
Saturday, March 7, 2009

2 p.m.

location: Edward A. Johnston and Carolyn T. Pearce Tasting Room,
Southern Food and Beverage Museum museum admission required please rsvp with

Sandra Scalise Juneau will demonstrate the art of making "Cuccidata." Tracing the history of the tradition as brought to Louisiana by the Sicilians in the 1800’s, Mrs. Juneau will show the technique of creating the lacy fig cake designs as displayed on Saint Joseph altars. She will also explain the symbolism and lore of the tradition as celebrated both in Louisiana and in Sicily.

Louisiana Native to make an appearance on The Martha Stewart Show
The Martha Stewart Show will be airing a local Louisiana chef in an Atlanta inspired show as Martha heads down South to the fast-growing city of Atlanta today, March 5th (WXIA, 2 PM). Chef Joe Truex of popular midtown-Atlanta restaurant, Repast, shares his recipe for delicious crab cakes infused with mouthwatering Asian flavors — it’s a show sure to bring out the Southerner in us all.

In Covington, just in time for "Fish Fridays"

In New Orleans, fish on Fridays during Lent is as iconic as red beans and rice on Mondays and streetcars on St. Charles Avenue.  In a region made up of almost half a million Catholics abstaining from meat on Fridays is the norm.  On March 2nd, 2009, during the first full week of Lent, the Bonefish Grill in Covington, Louisiana will auspiciously open its doors to the public offering a variety of eight species of fish from which to choose on any given day.

"We are thrilled about opening Bonefish Grill here in Covington, a region so well known for its fishing and classic seafood dishes," said Jeff Blomeyer, Managing Partner of the Covington Bonefish Grill.  "The site of our newest location is in an area of exciting development and we look forward to being a part of that economic growth."

Founded in St. Petersburg, Florida in January 2000 by veteran restaurateurs Tim Curci and Chris Parker, Bonefish Grill offers one of the nation’s favorite upscale casual dining experiences.  With attentive personal service and an atmosphere that combines casual attitude with a big city bar, guests find themselves amidst a warm and inviting environment.

Bonefish Grill has built a reputation as the "Fresh Fish Experts." The restaurant specializes in market-fresh fish cooked to perfection over a wood-burning grill.  An unrivaled commitment to quality finds Bonefish Grill culinary leaders searching for traditional and unique varieties of fish such as Icelandic Arctic Charr, Florida Grouper and Wild Alaskan Sockeye Salmon at the peak of their seasons.  "The key component to our culture is in how the fish is handled," said Curci.  "Our passion for its provenance and preparation is behind our commitment to providing our guests with seafood that is as fresh as fresh can be.  We like to say that we take the mystery out of fish – we tell our guests where it came from, how best to eat it, and how to have fun with sauces."

Bonefish Grill is known for its fresh ingredients creatively prepared using flavorful, modern culinary ingredients such as hearts of palm, pine nuts, artichokes, goat cheese and sun dried tomatoes, to name a few. A tantalizing array of sauces and original toppings are made daily using the freshest ingredients.  These sauces and toppings range from delicate and light to rich and indulgent and provide a variety of choices. Enticing dishes such as Scampi-topped Filet Mignon, Pork Tenderloin Piccata and Diablo Shrimp Spinach Fettuccine are also among guest’s favorites.

The 5527 square foot restaurant features a spacious dining room with an open kitchen, and a large energetic bar area, which includes lively community tables teeming with shared plates of inspired appetizers, bar-fresh martinis and signature cocktails.  An evolving wine list that regularly features 40 wines by the glass is also offered.  Featuring sleek, hardwood floors, commissioned art, eclectic music and knowledgeable service, the dining room is an oasis within which to enjoy a sensational meal.

As guests settle into their comfortable surroundings, they are treated to a level of hospitality that incorporates friendliness and attentiveness. Dressed in chef whites, the servers’ attention to detail is a direct result of a customized training program that is totally oriented to customer satisfaction. Bonefish Grill is committed to providing its guests an enjoyable dining experience that excels in offering consistently good food within a comfortable and stylish setting, and impeccable service – all at an affordable price.

Dinner is served seven days a week, Sunday from 4:00 – 10 pm; from 4:00 – 10:30 p.m., Monday through Thursday; and 4:00 – 11:30 p.m., Friday and Saturday. While reservations are not required, they are available by calling (985) 809.0662. An ample number of seats are available nightly for walk-ups. The restaurant is located at 200 River Highlands Boulevard (2 miles north of I-12 on 190) in Covington. For more information and sample menus, visit  Recipes and photography available upon request.

Bonefish Grill supports the ocean conservation foundation Ocean Trust, along with other organizations that promote healthy oceans and fisheries around the globe.

Sous Chef receives promotion

NEW ORLEANS, LOUISIANA  March 2, 2009 -7 on Fulton has recently promoted Matthew Fultz to Executive Chef.   Fultz, 29, joined the staff at 7 on Fulton in the Wyndham Riverfront Hotel in 2006 and quickly worked his way up to Executive Sous Chef.  Prior to his arrival at the warehouse district hotel, Fultz graduated from Nicholls State University and completed an externship at the Rib Room in the Omni Royal Orleans Hotel, and later became the Executive Chef at the Flaming Torch restaurant. "Chef Matthew’s background in fine dining will complement the timeless qualities of the exceptional dining experience our patrons have come to expect at 7," stated Craig Hulford, General Manager of 7 on Fulton. "His eagerness to create exciting, imaginative food will certainly be showcased in the contemporary design of our dining room."

On being named as Executive Chef, Fultz said, "I’m really excited about creating a new menu filled with progressive, but approachable food made with our region’s best seasonal ingredients available."  Fultz’ contemporary Creole menu features dishes such as alligator ravioli with sauce piquant; crispy duck breast with sweet potato gnocchi sautéed vegetables in a duck jus; and Salmon meuniére with green chili grits and a Tasso cream sauce.  Lunch entrees range from $10 to $19; dinner entrees are $15 to $27.  A bar menu is available during all service hours.

7 on Fulton is located in the Wyndham Riverfront Hotel at 701 Convention Center Blvd.  The restaurant serves Breakfast, Lunch and Dinner seven days a week.
Complimentary valet parking is offered to guests. Reservations may be made by calling (504) 525-7555.