Comings and Goings

The New Orleans Food Co-op is moving rapidly towards opening in May at the corner of St. Roch and St. Claude streets in the Marigny. With 1000 member-owners already in place, they need around 400 more to iron out some funding wrinkles. To that end, the organization has announced a campaign from April 11 through April 17 called “Join Your Co-op Week,” capped with a barbecue at the the New Orleans Community Healing Center on Sunday, April 17.

You can become a founding member of the Co-op for $100, which entitles you to discounts at the store, certain voting rights and eligibility for membership on the Co-op’s board. The organization operates a buying club in addition to the full-service grocery store planned to open in May. For more information, contact general manager Lori Burge at 656-6632.

Chef Matt Murphy has left the Ritz-Carlton and M Bistro. In an email sent to members of the press and friends (and presumably some friends who are also members of the press) Matt said that he is moving on to “begin his own project and a new career path.” Instead of speaking with Matt directly, I have decided to speculate wildly on what this means. I have concluded that Murphy intends to run for the presidency of the United States of America. Because he was born in Ireland, he is not eligible for that office (see also, Schwarzenegger, Arnold), but given Murphy’s determination and drive, I wouldn’t put it past him.

The 56th annual New Orleans Home and Garden Show takes place this weekend at the Morial Convention Center, and The Louisiana Seafood Promotion and Marketing Board is sponsoring a cooking demonstration along with local business Kitchen and Culture called Culinary Central Stage as a part of the show. Chefs from New Orleans will share the stage with chefs from other parts of Louisiana and the southeast to demonstrate recipes featuring Louisiana seafood. The list of participants and the dishes they’re preparing is impressive:

Friday, March 18th

  • 2 p.m. Troy Waugh (Pickled Watermelon and Shrimp Salad) New Orleans Steamboat Company, and Chef Joseph Faroldi (Pasta with Louisiana Crawfish), K-Joe’s, New Orleans.
  • 3:15 p.m. Susan Spicer (Grilled Gulf Shrimp with Black Bean Cake and Coriander Sauce), Bayona, New Orleans, and Glen Hogh (Sizzling Gambas al Pil Pil), Vegas Tapas Café, Metairie
  • 4:30 p.m. Brain Landry (Blue Crab Bisque), Galatoire’s, New Orleans, and Nathan Gresham (Louisiana Jumbo Lump Crab Cakes with Soy Bean Succotash), Beausoleil, Baton Rouge
  • 5:45 p.m. Justin Fergusson (Smoked Andouille and Louisiana Crawfish over Pasta), Superior Seafood, New Orleans, and Patrick Heim (Blackened Snapper with Goat Cheese and Fresh Herb Grits), Oak Crest Mansion, Pass Christian, Miss.

Saturday, March 19th

  • 12 noon. Martha Hall Foose (Broiled Gulf Oysters and West Indies Salad), author of Screen Doors and Sweet Tea and the soon-to-be-released A Southerly Course, Greenwood, Miss., and Tory McPhail (Caribbean Grilled Shrimp “Pincho’s”), Commander’s Palace, New Orleans
  • 1:30 p.m. Nick Landry (Crabmeat Stuffed Flounder with Mornay Sauce), Bruce Foods Inc., New Iberia, and Chris Lusk (Crawtator Crusted Gulf Oysters with Red Bean Gravy), Café Adelaide, New Orleans
  • 2:45 p.m. Jared Tees (BBQ Shrimp), Besh Steak, New Orleans, and Minh Le (Golden Potato Soup with Fried Oysters), Spahr’s, Houma
  • 4:00 p.m. Wayne Baquet (Gulf Seafood Omelets), Lil Dizzy’s, New Orleans, and Jared Rising (Crawfish-Stuffed Bayou Chicken), L’Auberge du Lac, Lake Charles
  • 5:15 p.m. Justin Devillier (Gulf Shrimp and Grits), La Petite Grocery, New Orleans, and Jude Tauzin (Bronzed Amberjack with Local Baby Greens and a Warm Louisiana Crawfish Vinaigrette), Village Café, Lafayette
  • 6:30 p.m. Chuck Subra (Louisiana Seafood Stew with Sunset Sweet Potato Black Pepper Biscuits), La Côte Brasserie, New Orleans, and Danie Rodriguez (Flounder Caprese with Crab Risotto), Capone’s, Ocean Springs, Miss.

Sunday, March 20th

  • 12 noon. Tenney Flynn (Sautéed Black Drum Filet with Spinach, Oysters, Shiitakes and Tasso), GW Fins, New Orleans
  • 1:30 p.m. Drew Dzejak (Citrus Poached Gulf Shrimp over Shaved Fennel Salad and Coconut Crab in Bibb Lettuce Wraps), The Grill Room, New Orleans, and Holly Goetting (Pistachio-Encrusted Redfish over Fire Roasted Asparagus), Charley G’s, Lafayette
  • 2:45 p.m. Alon Shaya (Gulf Seafood Cannelloni with Leek Fonduta), Domenica, New Orleans, and Corey Bahr (Seared Louisiana Shrimp with Black Pepper Flapjacks, Toasted New Roads Pecans, Strawberries and Honey Syrup), Sage, Monroe
  • 4:00 p.m. Adolfo Garcia, Rio Mar (Pimenton-dusted Yellowfin Tuna with Braised Artichokes and Serrano Ham) and Lauren White (Baked Gulf Oysters with Country Ham, Braised Greens and Cornbread Crumbs), Top Hat, both New Orleans

I have a copy of Martha Foose’s book Screen Doors and Sweet Tea, and am hoping to attend her demonstration with Tory McPhail in particular. Perhaps I’ll see you there? I’ll be the thin man in a white tuxedo riding a camel.

You can’t miss me.

Categories: Haute Plates, Restaurants

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