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
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