The Grill Room at The Windsor Court unveiled a new seasonal menu by Chef de Cuisine Alexander Kuzin. Starters include caviar selections; the “Summertime Surprise” (crispy soft-shell crab with green tomato cream, garlic oil and crab fat tuile); and scallops with corn, tarragon foam and hibiscus coral. Entrées include Chilean sea bass with spinach, Roquefort cream, caviar and lemon foam; double lamb chops with curry aioli and balsamic braised cipollini; and pappardelle with braised short rib, spiced port demi and herb butter. For dessert, try the new chocolate Parisian flan. 300 Gravier St., 504-522-1994, thewindsorcourt.com
Meanwhile, Palm&Pine has launched a new collaborative guest chef dinner series, the “Summer Heat Check,” in celebration of seasonal veggies and local farmers. On Aug. 15, the dinner series features Marcus Jacobs of Porgy’s, Marjie’s and Seafood Sally’s; Aug. 22 highlights Gabriel Balderas of Zuzul and El Cabo Verde; Sept. 12 hosts Susan Spicer of Rosedale and Bayona; and Sept. 26 features Alex Harrell of Angeline. 308 N. Rampart St., 504-814-6200, palmandpinenola.com
3rd Block Depot Kitchen + Bar’s new summer menu includes items such as the “Yakamein Ala Nola,” with pork and beef broth, shredded pork, Gulf shrimp, soy boiled egg, scallions and spaghetti noodles. Or try one of the restaurant’s signature dishes, such as the Nola BBQ shrimp and grits, featuring locally caught Gulf shrimp marinated in traditional New Orleans-style barbecue sauce and served over smoked gouda grits. 316 Chartres St., 504-552-4095, 3rdblockdepot.com
Home Cooks, Rejoice!
Chef Eric Cook of Gris-Gris and Saint John Restaurant (along with writer Jyl Benson) released his first cookbook, “Modern Creole: A Taste of New Orleans Culture and Cuisine.” Available now for pre-order and for purchase on Sept. 17 at Gris-Gris to Go Go and local bookstores, the cookbook features a forward by Gordon Ramsay, photography by Sam Hanna, and nearly 120 food and cocktail recipes from Southern, Cajun and Creole genres. 1804 Magazine St., 504-354-1520, grisgrisnola.com
Happy Anniversary!
One of the country’s top culinary attractions, the Southern Food & Beverage Museum, celebrates its 20th anniversary with a new cookbook, and events and exhibitions taking place through the remainder of 2024. “SoFAB Cook Book: Recipes from the Modern South,” by Elizabeth Williams and Maddie Hayes (with a foreword written by Dickie Brennan), shares recipes particular to each southern state. The museum also celebrates the culinary heritage of the South with artwork by Brandan “BMike” Odums of Studio Be. Special exhibitions include “The Natural Port: A Look at Coffee Culture in New Orleans,” as well as an exhibition on the history of tailgating as the city prepares to host Super Bowl LIX in February. An event in the fall with top New Orleans chefs and restaurants will commemorate the 125th anniversary of Oysters Rockefeller, invented in New Orleans in 1899 at Antoine’s. Finally, a thematic 20th anniversary gala will conclude the year’s festivities. 1504 Oretha Castle Haley Blvd., 504-569-0405, southernfood.org
Kudos to NOLA Restaurants
The New Orleans Wine & Food Experience, which took place in early June, recently announced its 2024 Culinary Award winners. The top two Best of Show awards were given to chef Fariz Choumali of Shaya for his taramasalata with Louisiana blue crab, chickpea tuile and Kalamata olives; and to pastry chef Eka Soenarko of Jack Rose for her butterscotch budino with salted caramel, sous-vide banana, candied almonds, house made créme fraiche and a brandy snap. 4213 Magazine St., 504-891-4213, shayarestaurant.com; 2031 St. Charles Ave., 504-608-7112, jackroserestaurant.com; nowfe.com.
The James Beard Foundation also announced the recipients of the 2024 Restaurant and Chef Awards, with two winners from New Orleans. Dakar NOLA took home the award for Best New Restaurant, while Jewel of the South claimed the award for Outstanding Bar. 3814 Magazine St., 493-9396, dakarnola.com; 1026 St. Louis St., 265-8816, jewelnola.com; jamesbeard.org
Combatting Food Insecurity
The Emeril Lagasse Foundation recently distributed $127,000 to four nonprofits nationwide that share a similar mission to support youth through culinary, nutrition and arts education. The beneficiaries are Second Harvest Food Bank, Ingram Lee Foundation, Mattie Kelly Arts Foundation and Orange County School of the Arts Foundation. The grant provided to locally based Second Harvest Food Bank will support the Summer Feeding and Kids Cafe Programs. This year, the programming will reach 4,500 children experiencing food insecurity in south Louisiana. 700 Edwards Ave., 734-1322, no-hunger.org
