Warm Welcome

Dario Montelvere has joined Four Seasons Hotel New Orleans as executive chef, leading all culinary operations at the hotel, including catering and events, in-room dining, pastry and the culinary teams in Miss River, Chemin à la Mer and Chandelier Bar (working with the hotel’s chef partners Donald Link and Alon Shaya). A 21-year veteran of Four Seasons, Montelvere previously worked alongside Four Seasons Hotel Sydney’s pioneering chef Serge Nasreau and chef Lynn Crawford of Iron Chef America. 2 Canal St., 504-434-5100, fourseasons.com/neworleans

While at the Four Seasons Hotel New Orleans, be sure to check out Chemin à la Mer’s Oyster Hour (3-5 p.m. daily in the Purple Grackle Bar and on the terrace), with a rotating selection of $2 oysters with $10 wine and spritz pairings from sommelier Emily Kitzmiller. In addition to raw oysters, an all-day raw bar menu is available featuring tuna crudo with snow peas, mint and sauce chien; peel-and-eat steamed Louisiana shrimp; and Ōra King salmon ceviche with cucumber, red onion, lime, mint and chiles. 2 Canal St., 504-434-5898, fourseasons.com


Warm Welcome

Pink Party

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Brennan’s – the historic pink restaurant in the French Quarter – is serving a pink cotton candy cake with a hidden baby-sized pink ice cream-topped cupcake to anyone on their birthday. This offering is only available to those in the know (as it’s by special request only). Be sure to pair it with some pink cocktails for a truly festive fete. 417 Royal St., 504-525-9711, brennansneworleans.com

Warm Welcome

Art of Cooking

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New Year, Same You

As we ring in the new year, many of us are familiar with the cycle of making resolutions, especially when it comes to health...

The George Rodrigue Foundation of the Arts has launched a new cookbook, “The Pot & The Palette Cookbook II” ($30), featuring artwork by talented high school students and more than 100 recipes contributed by renowned chefs from across the state. The book also contains a dedication to the late Chef Paul Prudhomme, serving as a lasting testament to his influence on Louisiana’s culinary landscape. 

Warm Welcome

 

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Pink Protector

Camellia Brand, which celebrates its 100th anniversary this year, is highlighting its pink beans this month to coincide with Breast Cancer Awareness month. Pink beans, a miniature and lighter version of red beans, are known for their zesty, meaty flavor and powdery texture. camelliabrand.com

 

 

Buddies who Brunch

Compère Lapin recently brought back its popular Sunday brunch. In addition to boozy cocktails and bottomless brunch punch, guests can enjoy dishes like tater tots with crème fraiche and caviar, buttermilk biscuits with jam and whipped ricotta, fried chicken with biscuits and hot honey, shrimp and grits with Creole sauce, and French toast with Chantilly cream and rum caramel. 535 Tchoupitoulas St., 504-599-2119, comperelapin.com

Meanwhile, Tujague’s – the second-oldest restaurant in New Orleans – is offering brunch Fri.-Sun. Enjoy the restaurant’s famous shrimp and grits, the Croque Madame, or the cochon de lait Benedict. Also be sure to order the bottomless mimosas. 429 Decatur St., 504-525-8676, tujaguesrestaurant.com


Wine and Dine

Josephine Estelle, the osteria located within the Ace Hotel New Orleans, is celebrating National Pasta Day (Oct. 17) with a pasta-making and wine-tasting event from 2-4 p.m. Join Executive Chef Trey Williams as he shows how to create and hand-roll pasta dough, followed by a cooking demo. Meanwhile, Sergi Fernandez will talk participants through a wine-tasting to cap off the meal. Tickets are $120. 600 Carondelet St., 504-930-3070, josephineestelle.com

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