Upcoming Events


2015 Battle of the…

Nov 27 - 27, 2015
The Bayou Classic is more than a football game. This annual event is one of the… more

America, Illustrated:…

Nov 27, 2015 - Jan 05, 2016
New Orleans based M.S. Rau Antiques will pay tribute to The Saturday Evening… more

Celebration in the…

Nov 27, 2015 - Jan 03, 2016
City Park's annual holiday lighting exhibit and festival returns with one of… more

David Hansen's Garden…

Nov 27, 2015
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Fats Domino & Dave…

Nov 27 - Dec 27, 2015
Join us at the Carver Theater for a Music Tribute honoring Legendary Musicians… more


Nov 27 - 27, 2015
Swipe Right and come and play in the Lounge at Foundation Room. DJ Raj Smoove… more

Florida Room: Jessica…

Nov 27 - 29, 2015
The Foundation Gallery is excited to present Florida Room by Jessica Bizer … more

Friday Nights at NOMA

Nov 27 - 27, 2015
Every Friday evening, come to the museum for activities and entertainment from… more

Jasper Johns:…

Nov 27, 2015 - Jan 31, 2016
Prints from the Donna Perret Rosen and Benjamin M. Rosen Collection: Jasper… more

Newcomb Art Museum of…

Nov 27, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

Patriot, Planter,…

Nov 27, 2015 - Mar 20, 2016
NOMA will present the first exhibition to focus on the works of Pierre-Joseph… more

Sixty Minute Sip Down

Nov 27 - 27, 2015
Who says it has to end early? We are extending this New Orleans Friday… more

The Historic New…

Nov 27, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Photography of…

Nov 27, 2015 - Mar 01, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

Tim Youd: 100 Novels

Nov 27, 2015 - Feb 21, 2016
Los Angeles-based contemporary artist Tim Youd will visit NOMA to perform the… more


Nov 27, 2015 - Jan 10, 2016
This exhibition features work by the Japanese artist Bidou Yamaquchi. Trained… more

Visions of US:…

Nov 27, 2015 - Jan 24, 2016
Visions of US explores evolving ideas about American cultural identity from the… more

Art on the Spot

Nov 28 - 28, 2015

Ashe Cultural Arts…

Nov 28 - Dec 31, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Bayou Classic

Nov 28 - 28, 2015
The 42nd Annual Bayou Classic will take place in the Dome on Saturday, November… more

2015 Battle of the…

Nov 27 - 27, 2015
The Bayou Classic is more than a football game. This annual event is one of 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