July 28, 2009  |
Old New Orleans Rum Distillery Tour
August 13, 2008 - December 31, 2009 |
Added to Itinerary |
Times: Monday - Friday 11;00 am AND 2:00 pm; Saturday 11:00 am, 2:00 pm, and 4:00 pm
Location: Old New Orleans Rum, 2815 Frenchmen Street
Phone: (504) 945-9400
Admission: $10.00
Celebration Distillation offers tours and tastings at the distillery. Our tours offer a intimate and detailed look at the distillation process from beginning to end. All of our tours conclude with a visit to our tasting room. Become a connoisseur as you experience the subtle flavors of our distinctive rums. On occasion the distillers will offer samples of rums we have yet to bring to market to get your thoughts on the directions they are going.
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The Louisiana State Museum and the Zulu Social Aid and Pleasure Club present From Tramps to Kings
January 10, 2009 - December 30, 2009 |
Added to Itinerary |
Times: Tuesday - Sunday 9:00 am - 5:00 pm
http://www.lsm.crt.state.la.us
Location: The Presbetere, 751 Chartres St.
Phone: (504) 568-6968
Admission: $6.00 for adults, and $5.00 for seniors and active military personnel; Children under 12 are free.
The Louisiana State Museum and the Zulu Social Aid and Pleasure Club present From Tramps to Kings: Zulu 100 Years, a yearlong exhibit exploring the origins, the unique Carnival traditions, and the cultural and civic contributions of Zulu from 1909 to the present.
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Muriel's Jackson Square 3 Course Table d' Hotel Dinner
February 4, 2009 - February 5, 2010 |
Added to Itinerary |
Times: Monday - Friday 5:30 pm - 10:00 pm; Saturday & Sunday 5:00 pm - 10:00 pm
http://www.muriels.com
Location: 801 Chartres Street, On The corner of Jackson Square
Phone: (504) 568-1885
Muriel’s Jackson Square offers an exceptional 3 course meal for only $28.95. Come enjoy a full dining experience featuring many choices such as Crawfish and Goat Cheese Crêpes, Turtle Soup, Gumbo, BBQ Shrimp, Pecan Crusted Puppy Drum and Shrimp Remoulade. Muriel's is housed in an historic building overlooking Jackson Square. Come immerse yourself in New Orleans culture and revelry that reflects the rich cultural, and culinary character of the Crescent City.
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Chef Michael Farrell Brings a Fresh Culinary Style to Meritage at the Maison Dupuy
February 19, 2009 - December 30, 2009 |
Added to Itinerary |
Location: Le Meritage at The Maison Dupuy
Phone: (504) 648-6119
Morty Valldejuli, general manger of the Maison Dupuy Hotel, is proud to unveil Le Meritage, an exciting new dining concept whereby fresh seasonal cuisine is impeccably matched to the primary characteristics of wine. All dishes on the menu are available in large and small plates and wines by the glass are offered in full and half pours, encouraging guests to savor different pairings at one sitting. After a nationwide search, Michael Farrell, a veteran restaurateur with New Orleans roots, has been chosen as Executive Chef. Chef Farrell brings a wealth of culinary experience to the new endeavor. He served as Executive Chef in a number of acclaimed eateries throughout the nation including Alto in Denver, The Summer House on Island, Anthem in Las Vegas and Beano’s Cabin in Beaver Creek, Co. The style he brings to Le Meritage evolved over the course of his career beginning with his coastal upbringing. Chef Farrell will utilize the very finest meats, Louisiana seafood, game and classic local ingredients in the creation of dishes such as Pan-Roasted Drum with Fava Bean Succotash & Fried Green Tomatoes and Braised Beef Short Rib with Parsnip Puree & Sorrel Gremolata. The menu items have been created to compliment and pair with six specific wine categories - Light Whites, Full Body Reds, Sparklers, Full Body Whites, Fruity Reds and Spicy-Earthy Reds.
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Houston's Restaurant Present - The Garden District Trio
May 1, 2009 - December 31, 2009 |
Added to Itinerary |
Times: 6:30 pm – 9:30 pm
Location: Houston's Restaurant, 1755 St. Charles Ave.
Phone: (504) 524-1579
Come join us at Houston's Restaurant for dinner and jazz featuring the Garden District Trio featuring David Hansen, Tom Hook & Chris Sharkey.
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