Upcoming Events


7th Annual Pumpkin…

Oct 5 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… more

City Park Pumpkin…

Oct 5 - 25, 2015
Get ready for some nonstop fall fun at New Orleans' City Park! Located at City… more

Collective Media…

Oct 5 - 25, 2015
Join Longue Vue for the first opening of its three-part "Collective… more

Hell Yes Fest

Oct 5 - 11, 2015
HUKA Entertainment and The New Movement are proud to announce the 4th Annual… more

Longue Vue House and…

Oct 5 - 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

New Orleans Swing…

Oct 5 - 5, 2015
Dancers and vintage enthusiasts from all over the world are preparing to visit… more

Preservation Hall…

Oct 5 - 5, 2015
Live New Orleans Jazz Nightly! more

Tai Chi/Chi Kung

Oct 5 - 26, 2015
NOMA, in collaboration with the East Jefferson Wellness Center offers wellness… more

The Foundation…

Oct 5 - 30, 2015
Join us at the Foundation Gallery for  House: Group Exhibition with Andrew… more

The Irish House…

Oct 05, 2015
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Oct 05, 2015 - Jul 31, 2017
Join us every Monday for a free dinner show featuring Aurora Nealand & The… more

The Photography of…

Oct 05, 2015 - Mar 01, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

A Conversation with…

Oct 6 - 6, 2015
Join us for a conversation with Lynda Benglis, artist, Katie Pfohl, Curator of… more

A Louisiana Parlor:…

Oct 6 - 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

Ashe Cultural Arts…

Oct 6 - Nov 12, 2015
The Dinerral Shavers Educational Fund is proud to introduce its newest program,… more

Baby Arts Play! at…

Oct 6 - 6, 2015
Instill a love of art at a young age through a guided, hands-on gallery… more

Clyde & Iggy

Oct 6 - Dec 31, 2015
Join us for the local musical duo Clyde & Iggy.  Their repertoire… more

Maple Leaf Bar…

Oct 06, 2015 - Sep 27, 2016
Join us for live entertainment featuring the Grammy Award winning ReBirth Brass… more

Newcomb Art Museum of…

Oct 06, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

The Historic New…

Oct 06, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

7th Annual Pumpkin…

Oct 5 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… more
OVG Guide Widget 1

Tableau's Praline Monkey Bread Pudding


Yields: 36 Servings


• 10 cups AP Flour
• 4 TBS Sugar
• 3 TBS + 1 tsp Baking Powder
• 1 ¼ tsp Baking Soda
• 1 TBS salt
• 6 oz shortening
• 20 oz Salted Butter
• 35 oz Buttermilk
• 1 ½ cups Sugar
• 1 TBS Cinnamon

Place all dry ingredients in the bowl of an electric mixer with the paddle attachment. Beat just until combined. Add shortening and mix. Add ½ in chunks of butter and mix until pea size. Mix in buttermilk. Roll dough ½ in thick and cut into chunks. Mix cinnamon and sugar. Roll biscuit pieces in the cinnamon sugar mix and place chunks in paper cups, ¾ full. Put 1 oz syrup over each in each cup. Bake at 325⁰ for 20 minutes.

Vanilla Ice Cream:

Yields: 3 ½ Gal/ ea 2 oz


• 5 quarts Cream
• 12 cups Milk
• 5 ½ # Sugar
• 5 each Vanilla Bean
• 5 TBS Vanilla Extract
• 6 cups Sugared Egg Yolks

Heat cream, milk, and scraped vanilla beans in a rondo over medium heat. While heating, place sugared egg yolk and vanilla extract in a bowl and set aside. Measure out sugar. Once cream and milk is at a steaming low boil, add sugar and stir until dissolved. Temper sugared egg yolk with warm milk/cream mix and cook on the stove until 160. Strain through chinois and cool in ice bath.


Yields: 36 orders


• 3 cups Light Brown Sugar
• 18 oz Unsalted Butter
• 4 oz Praline Liqueur
• ¼ tsp Salt

Place butter, salt, and brown sugar in a heavy saucepot, with the butter on the bottom. Bring to a hard boil. Remove from heat and add praline liqueur. Pour over prepared biscuits.

Butterscotch Sauce:

Yields: 2 Cups/ ea ½ oz


• ¾ cup Dark Brown Sugar
• ½ cup Dark Corn Syrup
• 3 oz Unsalted Butter
• ¼ cup Sugar
• ¼ tsp salt
• ½ cup Cream
• 1 tsp Vanilla extract

Combine dark brown sugar, dark corn syrup, butter, sugar, and salt in a heavy bottomed saucepan. Stir and cook over low heat until both sugars dissolve. Increase heat and boil until large bubbles break on surface, stirring constantly. Remove from heat; whisk in cream and vanilla.

Praline Crumble:


• 2 cups light karo
• 1 cup sugar
• 4 oz unsalted butter

Place a silpat on a sheet tray. Place karo and sugar in a heavy bottomed saucepan over moderate heat. Cook until amber colored. Remove from heat and add butter. Pour on prepared silpat.


Tableau's Praline Monkey Bread Pudding