Louisiana Gulf Coast Restaurants

La Provence Pairs with Pontchartrain Vineyards for an Evening of Distinction

La Provence stays close to home this month with a celebrated wine tasting dinner featuring Louisiana ’s own, Pontchartrain Vineyards on Wednesday, March 18, 2009 at 6:30 p.m. The perfect pair, La Provence , which first opened its doors in 1972, and Pontchartrain Vineyards, which planted its first grapes in 1978, both enjoy the wealth of natural flavors and cultural traditions indigenous to Louisiana.

Chef John Besh | La Provence | Pontchartrain Vineyards | New Orleans | Lacombe | Louisiana | Food | Wine

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NEW ORLEANS, LA – February 17, 2009 – Tales of the Cocktail and W New Orleans invite movie buffs and libation lovers to indulge in celebrating the cocktail with three films. Cheryl Charming aka Miss Charming™, cocktail author and founder of MissCharming.com, plays hostess for the silver screenings.

Miss Charming™ has been in the food and beverage industry since 1976: tending bar, authoring cocktail related books (9 so far), teaching bar tricks to Walt Disney World bartenders, and cocktail consulting. Currently residing in Downtown Orlando, Miss Charming™ is a member of The Bartenders Guild, The Museum of the American Cocktail and maintains the website http://www.misscharming.com/. 

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Recently crowned Louisiana Seafood King, Chef Brian Landry answered questions from Gulfscapes Magazine about his winning dish, his cooking style and summer wine preference. His winning recipe follows.

Gulfscapes: Your winning dish used cobia.  That's not your every day Gulf coast fish.  Why did you decide to use cobia?

Chef Landry: Cobia (aka Lemonfish) has a great texture and flavor that is very popular with our clientèle at the restaurant.  It has a firmer flesh compared to the more traditional trout or redfish that we also serve. It is still a white fleshed fish, but can withstand harsher cooking techniques like grilling or broiling. In the dish I prepared for the cook-off, I chose to sauté it. It has a slightly stronger taste than some of the other white fleshed fish from the Gulf due to a higher oil content, but it is by no means an oily fish.

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On January 13 representatives of the Louisiana Seafood Promotion and Marketing Board, including board member, Chef John Folse, traveled to Fort Hood, Texas to host a luncheon for more than 130 members of the 225th Engineer Brigade Headquarters Company of the Louisiana National Guard, headquartered in Pineville, La. The 225th had orders to depart Fort Hood, Texas for Iraq and the seafood board and Chef John Folse wanted to give them a true Louisiana send off.

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