Upcoming Events


"Let Them Eat Cake!"…

Oct 25 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… more

"Organ & Labyrinth"-…

Oct 25 - 25, 2016
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An Evening with David…

Oct 25 - 25, 2016
The Orpheum Theater has announced David Sedaris, one of America’s… more

Art is the Driving…

Oct 25 - Dec 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

ART21: Mexico City

Oct 25 - 25, 2016
Join us for a screening of "Mexico City" from season 8 of PBS'… more

Danse Macabre- The…

Oct 25 - 30, 2016
The Historic New Orleans Collection will be offering a special Halloween-themed… more

David Hansen's Garden…

Oct 25, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Education Gallery…

Oct 25 - Nov 27, 2016
Artists and Sense of Place Residency Show featuring artwork created by students… more

Historic New Orleans…

Oct 25, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Ogden Museum of…

Oct 25 - Nov 8, 2016
Each year, the Ogden Museum celebrates Dia de los Muertos (Day of the Dead),… more

Opening Reception for…

Oct 25 - 25, 2016
Join us for The Opening Reception for "Let Them Eat Cake!"This will… more

Pablove Shutterbug…

Oct 25 - 25, 2016
We are celebrating the work of our 2016 New Orleans Pablove Shutterbugs… more

Saenger Theatre…

Oct 25 - 30, 2016
Join us for the Illusionists- Live from Broadway. This mind blowing spectacular… more


Oct 25, 2016 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Oct 26, 2016 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Dean's List

Oct 26 - Dec 28, 2016
Dean's List is a variety show of a most unusual kind. This show blends improv,… more

Evenings with Enrique

Oct 26 - 26, 2016
Join us for Evenings with Enrique! This series features entertainment, and… more

Happy's Running Club…

Oct 26 - Dec 28, 2016
Join us every Wednesday  for a  fun 5k or close at the Happy's Irish… more

Le Meridien New…

Oct 26 - 26, 2016
Join us for "Art + Aperitifs," a fun, interactive painting class… more

Light Up the Night…

Oct 26 - 26, 2016
Visiting the city, whether from afar or from just across the bridge? Looking to… more

"Let Them Eat Cake!"…

Oct 25 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… more
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Le Foret Lobster Salad

Executive Chef Brandon Felder

• 24 oz of cooked lobster meat - tail and claw meat diced together
• ½ cup basil aioli (recipe follows)
• ½ cup mixed greens
• 4 large Louisiana citrus
• 1/2 oz. ghost pepper caviar
• 4 segments citrus vin
• 2 tbs. basil oil (recipe follows)

Ingredients for the Basil Oil:
Yields about ½ cup basil oil

• 10 to 12 fresh basil leaves
• ½ cup extra-virgin olive oil
• ¼ teaspoon fine sea salt

Method of Preparation:
In a small bowl combine 1 cup of ice with 1 cup of water and set aside. In a small saucepan bring 2 cups of water to a boil. Add the basil leaves all at once, stirring to make sure they are all submerged. Cook for 5 to 10 seconds; then remove by using a skimmer or slotted spoon. Transfer the leaves immediately to the ice bath. Remove the leaves from the ice bath and squeeze firmly in a paper towel to release as much liquid as possible. Transfer the leaves to a blender along with the olive oil and salt, and process until the leaves are finely pureed, about 1 to 2 minutes. Strain the basil oil through a fine sieve or coffee filter. Place the oil in a small bowl and cover with plastic wrap.

Ingredients for the Fresh Basil Aioli:
Makes 1¼ cups

• 1 stem of basil, with at least six big leaves
• 1 small clove garlic
• 1 egg
• 1 Tablespoon fresh-squeezed lemon juice
• 1 teaspoon kosher salt
• ½ cup extra virgin olive oil
• ½ cup canola oil

Method of Preparation:
Chop garlic clove very finely with a sharp knife, pressing it to almost a paste. Place it in the food processor with the basil. Add the egg, lemon juice and salt. Pulse until the basil is chopped and the mixture is creamy. Turn the processor on and drizzle in the oils (measure them together in one measuring cup). Process until the mixture is creamy, thick and emulsified. You will actually hear the food processor change sounds from smooth blending to a wet slapping sound.

When the aioli is thick, scrape it into a container, cover it tightly and refrigerate for at least two hours to firm up and allow the flavors to meld. The aioli will keep covered in the fridge for three days.

Ingredients for Citrus Vin:
• 3 Tbsp. fresh squeezed orange juice
• 1 Tbsp. Dijon mustard
• 1 oz. apple cider vinegar
• 2 Tbsp. honey
• 2 Tbsp. extra virgin olive oil

Method of Preparation:
Combine all ingredients together and whisk until well incorporated.
Drizzle 2-3 tsp of dressing over your salads.

To Plate - Mix lobster with the basil aioli. Use a 2 inch diameter round metal mold to build the salad from lobster up. Place lobster, greens, citrus and then caviar, and drizzle with citrus vin to top.

Serves: 8


Le Foret Lobster Salad