Roux on Orleans slates wine dinner
Roux on Orleans at the Bourbon Orleans Hotel, 717 Orleans St., New Orleans, is preparing a special Spanish wine dinner at 7 p.m. Thursday as the kickoff event for the Running of the Bulls Festival.
The dinner will include traditional Spanish guitar music and a guest appearance by “Gov. Bernardo de Gálvez,” the Spanish governor of Louisiana from 1785-1786.
The four-course dinner in the hotel’s Orleans Ballroom will include paired wines by Marques de Caceres vineyard. The menu includes yellow tomato gazpacho garnished with seafood ceviche, Mexican stew, grilled halibut with a tomatillo salsa and strawberry dessert soup.
Cost is $80 per person, inclusive of tax and gratuity. Call (504) 571-4672.
Dijon set to host
inaugural 4-14 Fest
Kurt Brodtmann, owner of Dijon, 1379 Annunciation St. in New Orleans’ lower Garden District, said the restaurant is hosting an inaugural French-centric festival called 4-14 Fest: A Celebration of Independence.
The event will feature a kickoff party from 5:30 p.m. to 10:30 p.m. Friday with French cocktail specials. It is open to the public and free to attend.
On Saturday, New Orleans chefs Daniel Causgrove, of Dijon; Rene Bajeux, of Rene Bistro; Ben Thibodeaux, of Tableau; Ryan Hughes, of Perloo; and Jean Luc Aubin, of Maurice’s Bakery will partner to create a special five-course seated dinner with wine pairings, plus a silent auction.
Proceeds will benefit ReNEW Charter Schools. Cost is $100 inclusive of tax and gratuity.
The goal of “the 4-14 Fest is to help make New Orleans a destination for Bastille weekend,” Brodtmann said. “Our food, music, culture, joie de vive and French heritage all make New Orleans the ideal city to host a co-celebration of American Independence Day and France’s Bastille Day. Eventually, we envision this as a citywide festival.”
The menu will include a wild mushroom and smoked ham tart; foie gras black truffle flan; Niçoise salad with citrus-cured yellowfin tuna; sweet potato and Gulf shrimp vichyssoise; pot au feu; and assorted French pastries.
The festival wraps up Sunday with a “French countryside” brunch from noon to 3 p.m. featuring a buffet, French-inspired brunch cocktails, live music and children’s activities. Cost is $30 for adults and $15 for children under 12, plus tax and gratuity, with an optional $15 all-you-can-drink Champagne cocktails. The brunch also will include one complimentary mimosa.
For more information or reservations, call (504) 522-4712.
French Market plans Bastille Day event
New Orleans’ French Market will celebrate Bastille Day on Sunday, beginning with a wreath-laying ceremony and ending with the Bartenders & Waiters Race, according to a news release from the Southern Food and Beverage Museum.
Most of the events, free and open to the public, will be held at the French Market Fare Demonstration Stage between Ursulines and Governor Nicholls streets.
The celebration opens at 10:30 a.m. with the annual wreath-laying ceremony hosted by the French Consulate General of New Orleans at the Joan of Arc statue at New Place de France. The festivities then move to the French Market.
The schedule includes a cocktail demonstration with Herbsaint restaurant at 1 p.m. and a French cooking demonstration with chef Ryan Hughes, of Purloo, from 2 p.m. to 2:45 p.m. His program is hosted by the Southern Food and Beverage Museum
Go to southernfood.org or frenchmarket.org for more information.
Bistro celebrating Bastille Day in N.O.
Chef Eric LaBouchere and Martinique Bistro, 5908 Magazine St., New Orleans, will celebrate Bastille Day on Sunday with a five-course wine dinner, pairing classic French dishes with French wines. Seating is at 6:30 p.m.
Cost is $95 per person, including tax and tip.
Call for reservations at (504) 891-8495.
Other specials which will be offered at Martinique include a three-course prix fixe meal Friday featuring chantrelles from the Northshore and French cheeses from St. James Cheese Co., and a prix fixe on Saturday with frog legs, scallops and the French cheeses.
Cocktail extravaganza scheduled Monday
Some of New Orleans’ best young bartenders will showcase their skills at the State of the Art: A Cocktail Extravaganza! from 5:30 p.m. to 7:30 p.m. Monday at the 4th Floor Gallery, Windsor Court, 300 Gravier St.
Cost is $35 per person, with a 20 percent discount for members of Southern Food and Beverage Museum or the Museum of the American Cocktail.
A full list of participants and tickets are available at southernfood.org/sofab/?p=8017 or contact firstname.lastname@example.org.
A Mano set to host annual dinner series
The New Orleans Italian restaurant a Mano, 870 Tchoupitoulas St., will begin its third annual regional dinner series on Wednesday.
Each dinner in the six-week series will focus on a different region of central and Southern Italy. The first dinner on Wednesday will visit Lazio and Rome; Calabria will be July 24; Sicily, July 31; Campania, Aug. 7; Sardinia, Aug. 14; and Tuscany, Aug. 21.
Cost is $35 per person, tax and tip not included. Call (504) 208-9280 for reservations.
benefits food bank
Panera Bread is celebrating the grand opening of its Mid-City location in New Orleans by inviting the patrons to a benefit tasting lunch and preview opportunity on July 21.
Proceeds will benefit Second Harvest Food Bank of Greater New Orleans & Acadiana.
Tickets are $15 each and provide lunch for two. The benefit preview event will take place at 309 N. Carrollton Ave., Suite 3. Tasting times are 11:30 a.m. to 12:30 p.m. and noon to 1 p.m. Tickets are available for purchase on the Second Harvest website, no-hunger.org/Events/UpcomingEvents/PaneraBread.aspx.
Krispy Kreme celebrates birthday
Krispy Kreme is having its 76th birthday.
To celebrate, the company is offering customers a dozen of its signature original glazed doughnuts for 76 cents with the purchase of an original glazed dozen at regular price.
No coupon is required. The offer is available at participating Krispy Kreme locations in the United States and Canada. It’s good on Saturday only while supplies last.
Since 1937, Krispy Kreme’s best-selling product has been the hot, glazed, yeast-raised doughnut known as the original glazed, a news release from Krispy Kreme Doughnut Corp. said.
Compiled by Food staff