Winging It


The annual Hogs for the Cause charity event (June 4-5) kicks off with a new Friday evening experience – dubbed Wings & Bacon Night – at Plaquemines Parish Government Facility in Belle Chasse. The competition welcomes teams to create and sell unique wing and bacon dishes, as well as serve barbecue samples. It includes “Just Winging It,” presented by Tabasco, which is a friendly chicken wing competition, and “Bacon Night,” presented by Irpino, Avin, Hawkins Law Firm, which is a competitive precursor to Saturday’s main event.

Vegan Meal Delivery

In the midst of the pandemic, Claire Steiner decided to start a locally based vegan meal delivery service called Clairly Vegan. A single mom with three children under the age of 8 at home, Steiner (who spent more than a decade in the restaurant business and has a degree in dietetics) started with only 10 orders. By September of last year, she had to rent commercial kitchen space at the Carrollton Commissary, hire help, and is now expanding beyond the New Orleans area. The menu rotates weekly and has included dishes like lemon artichoke soup; a Moroccan yam veggie wrap; and stuffed portobello mushrooms with roasted tomato rice pilaf. 8837 Willow St., 495-3017,


NOWFE Food Guide

The New Orleans Wine & Food Experience returns this year June 8-13 with myriad food events that are sure to please the palate. In addition to its wine dinners and grand tastings, NOWFE will feature a number of food-themed labs and experiences, including “Broussard’s 101st Anniversary” featuring a sampling of dishes paired with Champagne from Moet-Hennessy. “Pizza e Vino at the Kitchen in the Garden” features an alfresco tour of the new outdoor kitchen within City Park’s Botanical Garden, along with varying styles of pizza paired with several Italian wines. “Fried Chicken & Bubbles” features a selection of Champagnes and sparkling wines paired with Willie Mae’s fried chicken. The “Oyster Lab & Lunch” is a seminar-style tasting of rare oysters from the east, west and southern coasts, followed by an oyster lunch at Trenasse with wines by Cloudy Bay. Finally, NOWFE 2021 will conclude with the celebratory “Burlesque, Bubbly & Brunch.”


We Scream for Ice Cream

Nothing screams summer like a cold scoop of ice cream, and Palm & Pine is now offering a smattering of new house-made ice creams with unusual flavor pairings. For example, the “Curry Banana Ice Cream” features super ripe bananas, rum and Trinidadian curry powder garnished with toasted peanuts, coconut flake and boondi. Meanwhile, the “Preserved Lemon Ice Cream” features salt-preserved Meyer lemons and local raw honey. Or try the “Louisiana Strawberry Ice Cream,” made with strawberries cooked down to jam. The “Big Shot Black Cherry Ice Cream” is made with Big Shot black cherry soda with just a hint of vanilla. Finally, the “Spiced Peach Butter Ice Cream” features house-made spiced peach butter made from overripe peaches, fresh ginger and hints of baking spices. 308 N. Rampart St., 814-6200,

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