Lolis Eric Elie

On the Menu: Especially Seafood

Muffuletta Ingredients 2     loaves of Muffuletta bread (We get ours from Liedenheimer Bakery; it’s a...

On the Menu: Chill Out

Ingredients 3 large sea scallops, cut into ¼-inch pieces 2 ounces lime juice 1 ounce Aji Amarillo Paste 2...

On the Cover

The “American Spirit Awards” gala celebrates “individuals and organizations whose work reflects the values...

On the Cover

Co-Chair and Dress for Success Board Member Leigh Thorpe, Honorary Chair and Director of...

Tantalizing Toasts

Chef Chip Flanagan of Ralph’s On the Park shares their Shrimp & Crawfish Toast

On the Cover

The inaugural “Heart of the Park” hat luncheon will take place Wednesday, April 11...
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Drumming in Spring

Arnaud’s Chef de Cuisine Tommy DiGiovanni shares their Herb-crusted pan-seared Black Drum with Buerre Rouge and spring corn maque choux

Wow Factor

Contractor: El-amm & Associates, LLC Designer: Penny Francis/Casi St. Julian with Eclectic Home Cabinets:...

On the Cover

“Whitney Zoo-To-Do” Chair Stephanie Feoli, “Zoo-To-Do for Kids” Chair Malise Kearney, Clifton LeBlanc from...

Making Mezze

Chef Mimi Assad of Bar Frances shares her Whipped Feta with Pita Chips and Fennel and Orange Marinated Olives

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