Off the Menu

Photo provided by Emeril's Delmonico  --  Emeril's Delmonico is serving a special 5-course dinner menu in July, including its Louisiana drum meuniËre with olive oil poached artichoke, roasted fingerling potatoes, local blue crabmeat, young arugula and grape tomatoes. Show caption
Photo provided by Emeril's Delmonico -- Emeril's Delmonico is serving a special 5-course dinner menu in July, including its Louisiana drum meuniËre with olive oil poached artichoke, roasted fingerling potatoes, local blue crabmeat, young arugula and grape tomatoes.

The Cabin Restaurant at Burnside has named Troy Mendoza as head chef.

Mendoza began his culinary career at The Court of Two Sisters in New Orleans and then moved to K-Paul’s. After Hurricane Katrina, he moved to Baton Rouge where he became the chef at Mason’s Grill.

The Cabin is open for lunch daily and for dinner Tuesday through Sunday. For more information, call (225) 473-3007 or visit http://www.thecabinrestaurant.com.

Pastry arts scholar

Kieu Tran has been selected to receive the Chefs Move! Scholarship in Pastry Arts, said New Orleans chef and author John Besh and Chefs Move! Scholarship co-founder Jessica Bride.

Kieu and Lashandra Robinson, who received the Chefs Move! Scholarship for Culinary Arts, will study at The International Culinary Center in New York City.

The were selected because of their “motivation to succeed, enthusiastic spirit, passion for food and dedication to the city of New Orleans,” Bride said. “This year, we received applications from the strongest pool of Chefs Move applicants yet.”

An addition to this year’s scholarship program is part-time job placement within Union Square Hospitality Group (USHG), the restaurant group led by restaurateur Danny Meyer. Robinson and Tran will work under and learn from USHG chefs.

Kieu, 24, grew up in New Orleans East, in the Vietnamese community. She said her grandparents and parents had immigrated to the United States with virtually nothing. She always knew that baking and pastry arts were her true passion, she said, and to prove that she could making a living as a baker, Kieu began a small cake baking business to raise the money to attend culinary school.

Kieu said that she was sure she was making the right decision when she, while studying at LSU, won a mock “Iron Chef” competition judged by a panel of New Orleans chefs. Her dream is to own a bakery in New Orleans that fuses the city’s many cultural influences.

She and Robinson will begin their studies in July 2013. Pastry Chef Lisa White of Besh’s restaurant Domenica will mentor Kieu in Pastry Arts.

A news release said the mission of Chefs Move!, The John Besh and Bride Mayor Scholarship Program, is “to diversify kitchen leadership by providing minority applicants the opportunity to train up and become leaders in restaurant kitchens and in their communities.”

Ceviche Day

In honor of National Ceviche Day on Friday, RioMar restaurant, 800 S. Peters St., in the Warehouse District in New Orleans, is offering a special ceviche menu for lunch and dinner.

Besides the restaurant’s staple ceviches, the one-day-only menu will include a scallop and plum ceviche, an octopus and sun-dried chilies version, a ceviche with thinly sliced squid, and a mushroom-artichoke ceviche.

For more information, call (504) 525-3474.

Arnaud’s anniversary

Arnaud’s Restaurant, 813 Bienveille St., New Orleans, is celebrating its 95th anniversary in July.

All monthlong, the restaurant will offer a trio of its signature items, including soufflé potatoes, shrimp remoulade and a French 75 cocktail, for $19.18, a nod to the year of its debut in the French Quarter.

In 1918, Arnaud Cazenave, a French wine salesman, founded the restaurant. Sixty years later, the restaurant was acquired by Archie and Jane Casbarian. Today, it is operated by Katy and Archie Casbarian, along with their mother, Jane.

The $19.18 special is available for dining in the restaurant only on Monday through Saturday. It is open from 6 p.m. nightly.

On Sunday, a jazz brunch is served from 10 a.m. to 2:30 p.m. For more information, go to http://www.arnaudsrestaurant.com.