Louisiana Restaurant Association celebrates World Cocktail Week
Louisiana Restaurant Association and Tales of the Cocktail Present The Sazerac Cocktail: History in a Glass
Throughout the years, many drinks have called New Orleans home but only one has been named the Official Cocktail of New Orleans—The Sazerac.
On Monday, May 11th and Wednesday, May 12th, the LRA—Louisiana Restaurant Association in association will offer two free seminars to pay homage to the Sazerac.
Join the LRA and Tales of the Cocktail as honor the history of the Sazerac, review memorabilia and artifacts, and hands on demos on how to make the perfect Sazerac.
Monday, May 11 and Wednesday, May 13, 2009
Complimentary Admission
Time: 12:00 p.m.-2 :00 p.m.
Bourbon House
144 Bourbon Street
Pre order lunch $15.00
Shrimp Creole, Spinach Salad, and a Bourbon Bread Pudding

Each attendee receives:

Limited edition Sazerac poster
Door prizes including Peychaud’s Bitters
Sazeractivitis Certificate

About Tales of the Cocktail
Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine and culture held annually in New Orleans, Louisiana. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made.

About the New Orleans Culinary and Cultural Preservation Society
The New Orleans Culinary and Cultural Preservation Society is a non-profit organization committed to preserving the unique culture of dining and drinking in New Orleans and the storied bars and restaurants that have contributed to the city’s world-wide culinary acclaim. This organization supports members of the hospitality industry through education and the production of events like Tales of the Cocktail and, most recently, Trails of the Cocktail, a scholarship program for emerging talent in the New Orleans cocktail industry.

Every summer spirits from around the world descend on America’s most soulful city. This summer will be no different as Tales of the Cocktail returns. Join us for a spirited schedule of cocktails, cuisine and culture that will stir even the most idle of souls.
For more information on Tales of the Cocktail, visit www.TalesoftheCocktail.com www.TalesoftheCocktail.com>  and register your name to receive email updates, ticket-sales announcements and to view the exciting line-up of events and celebrity presenters for 2009. TICKETS ARE ON SALE NOW.

Market Menu at Besh Steak Incorporates 44 Local Ingredients or More for $44

Spring is bringing showers of fresh, local ingredients to Besh Steak, where
chef John Besh and chef de cuisine, Jared Tees explore their creativity
within the traditional definition of the all-American steakhouse and
incorporate distinct influences from Louisiana. This spring, chef Tees, is
heading to the local markets to create an ever changing prix-fixe menu
springing with local flavors. Utilizing a network of local sources, chef
Tees, artfully incorporates more than 44 robust seasonal local favorites
with the freshest catches from the Louisiana coast for the three course
menu. With so many spring flavors, the Spring Market Menu is constantly
changing in order to reflect the freshest local ingredients.

A few of the local ingredients featured on the Spring Market Menu include:

• Pontchatoula strawberries from John Dale Farms
• Cauliflower from Johnny Bechnel
• Louisiana grass fed beef from Stuart Gardner’s Ranch
• New Roads pecans from Bergeron Farms
• Blue crab from Captain Mike’s Seafood
• Local dairy from Smiths Creamery

The Spring Market Menu is available for dinner Sunday through Thursday at
Besh Steak, located inside Harrah’s New Orleans, 8 Canal Street. For more
information please visit www.harrahsneworleans.com; for reservations please
call 504.533.6111.

 Muriel’s Menu for Mother’s Day

Includes choice of one Appetizer, Entrèe and Dessert APPETIZERS
Seafood Gumbo, Turtle Soup, Corn and Crab
Muriel’s House Salad
 Corn Fried Oysters
 Crawfish and Goat Cheese Crepes ENTRÉES
 Louisiana Crawfish Hash
Brabant potatoes, green onions, bell peppers
 and fresh Louisiana crawfish
 Topped with poached eggs and Hollandaise 28.00 Pecan Crusted Puppy Drum
Served with oven roasted pecan and
 Louisiana crawfish relish laced with
 lemon butter sauce 32.00 Crabcakes and Eggs
Two Louisiana blue crab crabcakes
 topped with poached eggs and Hollandaise;
 finished with a Jack Daniels corn sauce 32.00 Wood Grilled Yellowfin Tuna
Served on roasted tomato, eggplant, garlic,
 and kalamata olives with haricots verts
 and a basil infused olive oil 35.00 Pan Seared Maple Leaf Duck Breast
Served with southern dirty rice, duck confit,
 and a red onion marmalade,
 finished with a rosemary reduction sauce 36.00 Filet Mignon
8 oz center cut filet of beef,
 wood grilled and served on New Orleans oyster dressing
 with a housemade Worcestershire butter sauce 45.00 DESSERTS
Vanilla Bean Crème Brûlée
 Pain Perdu Bread Pudding with Rum Sauce
 Strawberry Shortcake
 Banana Cream Pie
Menu Items and prices are subject to change