Stiff Drink, Anyone?
We are not sure about y’all, but now is the time for a stiff drink. We have been through the wringer for more than a year and the cycle of ups and downs seems never-ending. So, while we are…
Recipes
The Best: Gorgeous Cakes for Sale to Benefit ARNO, Eat to Benefit Haiti at Station 6, and join me in Fig Tarte
I know I have plenty of company in feeling that things are just rough as all hell right now. I found some good news on Nextdoor, an app geared to neighborhoods, where I discovered my neighbor, Kat McCann, and…
The Best Way to Avoid COVID this Weekend
Like so many in New Orleans, my income is largely tied to the hospitality industry, which is tied to tourism. Like so many New Orleanians, the foundation of my security has been rocked yet anew by another spate of…
Summer Snacking: Melanie’s Boredom Busting Cheesecake Yogurt
With Louisiana setting records for COVID-19 hospitalizations and the reinstated mask mandate to help curb the spread of the highly contagious Delta variant, these days we’re opting for a semi-self-lockdown. That plus the oppressive heat means we aren’t even…
The Best of All Things Brennan
Commander’s Palace recently celebrated the 20th anniversary of offering 25 cent martinis at lunch. Ti Martin and her cousin Lally Brennan own and manage the fabled Garden District restaurant their family started generations ago. Ti generously shared the story…
A Summer Recipe
I tend to be the type of person who works things out in my heart and mind mostly by writing about them. Sometimes I share it publicly and other times I write it down just to get it out…
Sharing The Best of New Orleans Culture with the World
Yesterday the New Orleans Citizen Diplomacy Council (NOCDC) invited me to address an international group of NGO (a nonprofit organization that operates independently of any government, typically to address a social or political issue) managers interested in learning more…
À Votre Santé
The French 75 is my favorite cocktail. I love the lore. I love its namesake bar at Arnaud’s in the French Quarter. I love sipping a Cognac version during colder months. I love the lighter take made with gin…
Gatherings | Goodness To-Go
Picnic Pasta Salad with Oregano Dill Dressing Serves 6-8 Dressing 1 ½ cups vegan mayo ½ cup finely chopped fresh oregano ½ cup finely chopped fresh dill 3 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 2 tablespoons nutritional…
Fire up the Grill
Chef Daniel Esses shared a version of this recipe with me years ago when he was the man behind the menu at Three Muses on Frenchmen Street. Today he mans the kitchen at Rimon in Tulane University’s Hillel Center,…
The Best Recollections and a Recipe for Crawfish Bisque
In 1957 a feature in Holiday magazine described ladies dining on bowls of crawfish bisque Galatoire's. The article was already a relic by the time I read it years ago, but it stuck for its description of the women…
Celebrate the 2021 Top Female Achievers
Celebrate this year's Top Female Achievers with New Orleans Magazine Wednesday, May 12, at 7 p.m. on our Facebook page. Before you tune in, make sure to grab yourself a cocktail and a snack with these recipes provided by…
Enjoy National Burger Month with Recipes from Local New Orleans Restaurants
NEW ORLEANS (press release) – Did you know... May is National Burger Month. Celebrate your love for the classic – and not so classic – burgers all month long at two of New Orleans’ favorite restaurants, or make them at…
Kitchen Gourmet: Local Catch
Tip Use your favorite salsa, either homemade or commercial, for this recipe. Crema is a slightly tangy Mexican cream. If unavailable, substitute sour cream thinned with a little milk or cream. It’s a tradition in these parts to take…
Fish Friday: Picnic Fish Fry
Every week in Lent, we brought readers a fish-forward recipe from a local New Orleans chef or restaurant. Because New Orleans is a seafood-driven city, we have a lagniappe recipe to add to your weekend plans. This week, try…
Fish Fridays: Ralph's On The Park's Blackened Gulf Fish
Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week, we have the blackened Gulf fish recipe from Ralph's on the Park. Blackened Redfish Ingredients: 1 cup of…
The Promise of Spring
This year, I welcome Easter with open arms. We’ve had our share of dismal, cold, wet weather this year. The barren landscape is quickly taking on its spring lushness. Wild dogwood, native azaleas and delicate bridal wreath add bright splashes…
A Frisky Devil’s Debut
Recipe Frisky Devil Combine 2 ounces bourbon, 1 ounce Drambuie liqueur, 1.5 ounces honey simple syrup and .75 ounces lemon juice in a shaker. Shake and strain over rocks with ice. Garnish with a strawberry heart (slice a V…
Fish Fridays: Jumbo Lump Crab Deviled Eggs
Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week, Copper Vine's Chef Amy Mehrtens shares the restaurant's jumbo lump crab deviled eggs. Deviled Eggs Ingredients: 18 Boiled…
Fish Fridays: Pêche Seafood Grill's Tartar Sauce
Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week, Pêche Seafood Grill's Chef de Cuisine Nicole Mills shares their tartar sauce recipe. A perfect pair for any of…
Date Night In
Earlier this month, we reported on a new initiative during the Lenten season called Fish Fry Friday’s - a partnership with Louisiana Hospitality Foundation and United Way of Southeast Louisiana. During the season, 39 participating restaurants will donate a…
Fish Fridays: GW Fins' Barbecue Shrimp
Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week we have the GW Fins' barbecue shrimp recipe. BBQ Shrimp Ingredients: 4 pounds fresh head-on Louisiana shrimp (10-15…
Fish Fridays: Chef Jimi Setchim's Bronzed Redfish
Every Thursday in Lent, we're bringing readers a fish-forward recipe from a local New Orleans chef. This week, Chef Jimi Setchim of Broussard's Restaurant and Courtyard shares the restaurant's bronzed redfish recipe. Ingredients: 6 oz Redfish Filet 1…
Daybreak
Buttermilk Biscuits, Sausage and Country Gravy A favorite dish that is enjoyed all across the South. In Louisiana, it is…
Gatherings | Flavor Fiesta
Chile and Turmeric Roast Pork Shoulder Serves 6-8 1 ½ tablespoons fresh rosemary leaves 6 garlic cloves, peeled ½ teaspoon turmeric powder ½ teaspoon ground black pepper ½ teaspoon ground coriander seed ½ teaspoon ground cumin seed ½ teaspoon morita…
Kitchen Gourmet: Put an Egg On It
Asparagus And Sugar Snap Frittata 1 cup sugar snap peas 8 spears thin asparagus 6 large eggs ¼ teaspoon coarse salt freshly ground black pepper ½ cup freshly grated Parmesan cheese 1 tablespoon butter Put a medium-sized sauce pan of…
Salad Days
We so often forget that a well made salad can serve as very good entrée, all on its own. I knew a salad could be an entrée, but I never wanted it as an entrée, that is until I experienced…
Fish Fridays: Chef Scot Craig’s Crab Cakes
Each Friday in Lent, we'll bring you a fish-forward recipe from a local New Orleans chef. This week, Chef Scot Craig of Katie's Restaurant and Francesca by Katie's shares his crab cake recipe. What you'll need: 8 slices…
It's Lent! So, What Are You Drinking?
It’s Lenten season and many people decide to give up drinking during this time. This year, Lent takes place from Wednesday, Feb. 17, to Thursday, April 1. So, what do you sip on if you’re giving up the practice of…
Purple Haze
Mixologists find it easy to fall in love with Empress 1908 gin derived from butterfly pea blossoms that give the libation its natural indigo color. Handcrafted in small-batch copper pot stills, its exquisite taste, regal look and delicate aroma make…
Drink Up, NOLA
Changing the way you cocktail in the Big Easy
about
Camille Whitworth is the owner and operator of craft cocktail lounge Victory, which has been in New Orleans’ downtown location for more than a decade. Victory is the city’s most eclectic and unique place for an array of small gourmet plates and an impeccably prepared cocktail. Whitworth is also the owner and operator of the New Orleans Drink Lab, an interactive cocktail venue where fun classes are taught and the venue serves as an incubator for bartenders to create specialty cocktails. Drinklab also serves as an event venue. Both businesses are 100% female-owned and operated by Whitworth.
Whitworth is also a 26-year professional journalist and creator/CEO of her media company Media by Design, which specializes in public speaking, media consulting, commercial production and media coaching. Whitworth was the main anchor at WDSU (NBC) for 14 years and continues her special reporting. She can currently be seen on WWLTV (CBS) as television host of the Healthy Lifestyles Segment presented by East Jefferson General Hospital.
