From the Editor
Fall in New Orleans is a time when we really start to move away from all things summer. The air gets a little lighter. The oppressive humidity of those dog days finally wanes. We break out the gumbo pot and all the fixings; comfort food is on the menu.
It’s also, usually, a season of tailgating, Friday night football, food festivals and live music. Things may look a little different this fall, but some things will remain the same. Families will make plans for the upcoming holidays and celebrate in new ways. Friends and alums will get in touch for homecomings, albeit socially distanced and online. Festivals will gather virtually, with the new phrase of the day being “festing in place.” We welcome the new, cooler days and all those familiar traditions with anticipation, and with a 2020 twist.
This issue of New Orleans Magazine also comes with a twist. We’ve refreshed our look and our voice, and hope to give you, our dear readers, something a little different; something to capture a new season during these unprecedented times.
We still have lots of familiar faces and personalities, but also some new ones that we think you will come to know and look forward to reading each month. You’ll find plenty of places to go and things to do, restaurant and bar news and reviews, a travel planner, a shopping style guide with the latest finds, and food and cocktail recipes to mix, make and shake up at home.
In this issue specifically, we take a look at New Orleans’ furry friends, with all the best places to walk, shop, fetch, play and enjoy treats. While in these “dog days” of summer, we have found that COVID-19 has us all needing a little companionship, and for that we are thankful for our four-legged friends. All of our cats and dogs featured, plus many more like them, are all available for adoption and are looking for their forever homes.
Lastly, we take a look at how the New Orleans Hospitality and Culinary Institute (NOCHI) is faring with a one-on-one Q&A with Executive Director Leah Sarris who shares how students, faculty and New Orleans’ top chefs have come together to pivot and provide hospitality in a new way. They, and the greater hospitality industry at large, continue to inspire us with their hard work and dedication to their culinary craft.
We hope you will find many things to read, make and get inspired by within this issue. We think it’s a doggone good one.