Celebrating its 20th year, the NOWFE is five days of tastings, seminars, cooking classes, wine dinners, and more. On Tuesday night, Bill Goldring will be honored with the Ella Brennan Lifetime Achievement in Hospitality Award, designed by Mignon Faget, for his generous philanthropic contributions to many New Orleans organizations.

Wednesday night, restaurants all over the city will be teaming up with wineries to offer custom, jointly planned menus. New Orleans Restaurants is excited to announce the inclusion of many of our recommended restaurants:

• Antoine’s, with wines from Trinchero Estates and Antica Napa Valley
• Arnaud’s, serving a selection of Louis Roederer wines
• The Bombay Club, pouring bottles from Paso Creek Winery
• Brennan’s, with wines from Joseph Phelps Vineyard
• Broussard’s, joined by wines from Chateau Ste. Michelle
• Cafe Adelaide, serving wines from Barnett Vineyards
• The Pelican Club, with wines from Simi Winery
• Red Fish Grill, with Sonoma-Cutrer wines
• GW Fins, pouring selections from Rudi Wiest
• Calcasieu, with wines from Trinchero Estates

Thursday at Harrah’s, NOWFE presents a tasting of premium wines from around the world accompanied by cuisine from lauded local chefs, with music by Cristina Perez. Afterwards, oenophiles will take to the streets for the celebrated Royal Street Stroll, combining Royal Street’s famed antique shops with tastes of wine at every stop, and food from more of New Orleans’ best restaurants.

On Friday, May 25, and continuing through Saturday, NOWFE offers a series of chef-led seminars with accompanying food and wine, including one that pairs designer burgers with bold reds, an introduction to rosé, and more!

And don’t miss the Big Gateau Show on Friday night, with famous pastry chefs (including Sucre’s Tariq Hanna) competing for a $5000 prize sponsored by luxe chocolatier Valrhona.

NOWFE wraps up Saturday evening. We suggest you use Sunday to digest everything you’ve tasted, learned and experienced!

The dinner date is an age-old standby; there’s something to be said for creativity, but there’s also something to be said for better-than-just-edible food that you don’t have to cook yourself. All that’s left is to pick the perfect place. Luckily, New Orleans Restaurants knows just where to go. We’ll start with a Louisiana staple, and branch out from there.

If it’s actually a date, you’re looking for somewhere intimate–not too loud–and unless you’ve been married for eighty years and have run out of things to say, or you have iron self-control, avoid places with wall-mounted TVs like the plague. Try Cafe Atchafalaya on Louisiana Avenue: after changing hands several times in the past few years, they’ve found a winning combination of solid chef, attentive service and indulgent Creole dishes. The boudin-stuffed quail wrapped in applewood-smoked bacon will make you glad you scored a nearby parking spot.

Those looking for less-local flavors are in luck, and so are their wallets with the advent of Uptown’s Magasin Vietnamese Cafe, a fresh, modern take on a Vietnamese noodle shop. A traditional menu with bun (vermicelli) and com (rice) is updated with tons of options, like the lemongrass chicken banh mi (Vietnamese po-boy) and panko-fried shrimp balls. There’s even vegan pho (noodle soup). Best of all, everything on the menu is under $11. Did we die and go to foodie heaven?

“But, New Orleans Restaurants,” you cry helplessly. “I want both Creole and Vietnamese in the same night!”

Wish granted, and mind blown. Chef Dominique Macquet, of Dominique’s on Magazine, has opened Tamarind by Dominique inside the Hotel Modern, where he and chef de cuisine Quan Tran are dishing up delectable creations like Louisiana shrimp with tempura kohlrabi and tamarind remoulade. Imaginative cocktails from seasoned mixologist Kimberly Patton Bragg, like the Bird’s Eye Vieux (Kumquat Thai Spice Liqueur, Canton, lime, cilantro, and soda) provide the perfect liquid accompaniment.

So, whether you’re jonesing for local tastes or exotic plates, New Orleans’ restaurant scene is here to serve.

Decided it’s time to finally ask out that special someone? Whether the feeling is mutual or you’re totally out to lunch, New Orleans has dozens of delectable day-date dining options.

Speaking of lunch, it can be the perfect low-key way to get to know your beau. Though dinner by daylight can be daunting, just think of it as a chance to put your best fork forward! If you’re going for a casual bite, don’t have much time, or are super-confident in your mustard containment abilities, check out Dat Dog on Freret Street Uptown. This fun, relatively new establishment is serious about sausage, and offers at least ten “breeds” of dog from Germany, Poland, “the bayou,” and “the swamp” at any given time, including a veggie dog (“from oxymoron”). Top dogs with everything from the traditional ketchup to housemade sauerkraut, wasabi or andouille sauce.

Weiners frankly not your thing? Head over to the St. James Cheese Company on Prytania, where you and your date can sample the shop’s many different farmhouse and artisanal cheeses before enjoying a sandwich, salad, charcuterie or cheese board with carefully curated accompaniments. St. James’ enthusiastic staff will help take the edge off any nervousness; alternatively, sip a glass of wine or craft beer (just be sure it pairs correctly with your meal.)

If you’d rather use utensils, Cochon on Tchoupitoulas serves up Chef Donald Link’s Cajun Southern dishes in a refreshingly renovated warehouse space. For a less expensive excursion, just stick to the small plates and sides. You won’t feel like you settled (food-wise, at least–we can’t speak for your date). We like the Wood-Fired Oyster Roast ($11) and the Fried Cauliflower with Chili Citrus Sauce ($9).

Bon appetit!

We can’t think of a better way to conclude April’s Louisiana Food Origins series than with dessert. And could there be a more iconic New Orleans dessert than beignets? The scrumptious squares of fried dough, heaped with powdered sugar and served piping hot, are Louisiana’s official doughnut, though they’re made differently all over the state.

Some trace the word “beignet” to the early Celtic word “bigne,” meaning “to raise.” But the beignet itself may have originated even earlier in Spain, where cooks have been serving up deep-fried “bunuelos” for centuries.

How did beignets get to New Orleans? Opinions are split. But whether the Ursuline nuns brought beignets with them from France in 1727, or the culinary custom hitched a ride down from Canada with the Acadians in the 1750s, they’ve been a delicious part of Louisiana food culture ever since.

You can find beignets filled with jelly, fruit, chocolate or savory stuffings like meat, cheese or potatoes–but in our opinion, there’s no improving on a classic. If you know your traditions, you’ll pair your order with a cafe au lait. Bon appetit!

We hope you’ve enjoyed our blog series on the origins of some of Louisiana’s traditional foods! Stay tuned in May for the best places to eat on a date, a business lunch and other occasions! And as always, let us know what you think at feedback[at]neworleansrestaurants.com.

Ask any New Orleanian where our famous po-boy sandwich came from, and you’ll get a different answer every time. But the true origin of this irresistible city  staple comes from brothers Bennie and Clovis Martin, two former streetcar conductors who opened a coffee stand in the French Market in 1922. Seven years later, disagreements between carmen and New Orleans Public Service, Inc. (now Entergy) came to a head and over a thousand streetcar workers struck, knowing that their jobs and livelihoods were at risk.

Among the carmen’s many supporters were the Martin brothers, who pledged to feed the “poor boys” of Division 194 for free as long as the strike went on. Sandwiches were the most economical way to do this, but the pointed ends of New Orleans French bread meant that a lot of bread was wasted. So the Martins worked with baker John Gendusa to develop the first po-boy loaf, called “the special” or “the long john.” It was 40 inches long and rectangular to its ends, and a 15-inch “standard” lettuce and tomato po-boy on Gendusa’s bread was free. One Mardi Gras Day, the Martins and their thirty-nine employees used over 3,000 loaves!

Nowadays, Leidenheimer’s is the standard bread for po-boys, and we fill them with much more than lettuce and tomato: think roast beef debris, fried shrimp, oysters and catfish, and even more exotic and imaginative ingredients like chicken livers, Thai pork, cochon de lait, and more–all celebrated every November at the Oak Street Po-boy Festival.

We’ll take ours dressed!

Everybody knows that Monday is red beans and rice day. But do you know why? Leave it to clever New Orleans housewives. In the 19th century, Monday was laundry day in the city. Without washing machines, the ladies of the house had to clean every dirty article of clothing by hand! This didn’t leave much time for cooking, so dinner had to be something that could cook by itself.

Enter the red kidney bean, brought to New Orleans by those fleeing Haiti’s slave rebellion. The beans needed to soak overnight before cooking, but these days, you’ll find a “quick soak” method on the back of the package. After soaking and draining them, housewives simply set the beans on the stove with fresh water to boil until tender, and then added a delicious helping of sauteed “trinity”–the quintessential Cajun/Creole cooking base of diced onions, celery and bell peppers.

From here, it’s traditional to throw in Sunday dinner’s ham bone, letting it flavor the beans along with a bay leaf. You can omit the meat, or add in some andouille sausage or tasso ham while your rice cooks up. And voila: your family’s clothes are clean, and dinner’s on the table. Serve your red beans with some Tabasco or Louisiana Crystal hot sauce so guests can make it as spicy as they like!

Did you know? Louis Armstrong loved red beans so much, he signed his name, “Red Beans and Ricely Yours, Louis Armstrong”!

In many African languages, the word “gombo” means “okra,” making the etymology of this classic New Orleans meal easy enough.

But creating it was a bit more involved! To set the stage for gumbo, its ingredients had to be brought from all over. African slaves brought okra and the cultivation of rice to Louisiana, while German immigrants introduced the art of sausage-making. Settlers from the Canary Islands fished for shrimp, crabs and oysters, and also shared their love for cayenne pepper, ground from spicy red chilis. Whose idea was it to combine all of these? Truthfully, it could have been anyone, and unfortunately for foodies, gumbo didn’t keep a travel journal.

Like jambalaya, gumbo comes in two versions: Cajun and Creole. Cajun gumbo can be identified by its dark color: a result of the nearly black roux, or flour-and-fat base. It often features seafood or fowl, but may include sausage. By contrast, Creole gumbo involves tomatoes (seldom used in Cajun cooking) and often incorporates a lighter roux, which makes for a thicker dish. One of gumbo’s distinctive flavors comes from filé powder, a spice from the leaves of the sassafras plant. Filé can thicken gumbo when okra isn’t in season; it can also be used purely for flavor.

Not a meat-eater? Track down some gumbo z’herbes, a meatless version created for Catholics avoiding meat during Lent. Turnips, mustard greens and spinach are cooked down and strained through a sieve to make a tasty but time-consuming dish that’s hard to find in New Orleans restaurants these days.

Gumbo is a community dish, meant to be cooked in large quantities and shared. It combines the heritage of many of Louisiana’s first settlers into one seamless, delicious dish that can be modified and experimented on in countless ways! No wonder it’s Louisiana’s official state food.

Spicy, filling jambalaya is everyone’s favorite dinnertime mainstay here in New Orleans. You’ll find it at every group gathering, from church dinners to family reunions. So where does the dish come from?

The root of the word “jambalaya” has many proposed origins: maybe it comes from the Provençal word “jambalaia,” which meant a mishmash or mixture. Maybe it comes from the Spanish “jamon” for ham, with “paella”–a popular Spanish rice dish. Maybe it comes from the French “jambon” for ham, with a contraction of “a la” and “ya,” said to be an African word for rice. Or perhaps the word comes from the Atakapa, a Native American tribe who live along the Gulf Coast and who might say, “Sham, pal ha! Ya!” or “Be full, not skinny! Eat up!”

Regardless of its origin, jambalaya has been popular in Louisiana since (legend has it) the Spanish tried making paella in the French Quarter in the early 19th century, quickly discovering that they had no saffron. They substituted tomatoes for flavor. As Caribbean immigrants poured into the city, a unique blend of spices turned this dish into what’s known as Creole jambalaya.

Not to be confused with Creole jambalaya is its friendly relative, Cajun jambalaya. The Cajun version omits tomatoes, opting to brown the meat instead. What kind of meat? You name it: crawfish, oysters, shrimp, duck, alligator, turtle, and even boar and nutria can be found in Cajun jambalaya. In both versions of the dish, the meat is cooked with “trinity”–a combination of diced bell pepper, celery, and onions–and vegetables. Long-grain rice is added to soak up the rich flavors. When the rice is done, your jambalaya is ready! Part of what makes jambalaya a New Orleans wonder food is that you can make as much or as little of it as you need.

New Orleans Restaurants has the scoop on which local establishments are still taking Easter reservations. Take a look at each eatery’s Easter openings below, and decide between 7 on Fulton (offering crawfish ravioli, pan-seared scallops, strawberry shortcake, and more), Brennan’s, with a breakfast menu including seafood okra gumbo, its famous Eggs Hussarde, and bananas Foster, and numerous other culinary contenders.

Just be warned: you may become rabbit with hunger.

Restaurants with Easter availability:

• 7 on Fulton – Special Easter lunch menu 11 a.m. – 3 p.m. Reservations: (504) 525-7555
• Antoine’s – Offering Sunday Brunch menu, Sunday Brunch Jazz Special and Easter Sunday Brunch Special. Reservations: (504) 581-4422
• Arnaud’s – Brunch is sold out, but determined diners can make dinner reservations at (504) 523-5433
• Bombay Club – Dinner hours are 5:00pm-10:00pm. Reservations: (504) 586-0972, or 1 (800) 699-7711
• Brennan’s Restaurant – Brunch- 8:00am-2:30pm. Already full between 9:30am-12:30pm. Reservations are required for this day; walk-ins will only be taken at 8:00am. Dinner-6:00pm-9:00pm. Reservations: (504) 525-9711
• Broussard’s – Open 12:00 p.m. to 4:00 p.m. with a special brunch menu. Reopening at 5:30 p.m. with regular a la carte menu. Reservations: (504) 581-3866
• Cajun Cabin – Regular lunch and dinner hours
• Chartres House – Regular lunch and dinner hours
• Court of Two Sisters – Brunch is sold out. Open for dinner.
• Crescent City Brewhouse – Normal hours for lunch and dinner. Reservations will be accepted. Reservations: (504) 522-0571
• Galvez Restaurant – Brunch from 10:00 am to 3:00 pm. Dinner from 5:00 pm to 10:00 pm. Reservations online.
• Gordon Biersch – Regular hours for lunch and dinner (11:00 a.m. till 11:00 p.m.). Special Bloody Mary bar set up during lunch!
• Hard Rock Café – Regular business hours. No reservations accepted.
• House of Blues New Orleans – World-famous Gospel Brunch! All-you-can-eat buffet and gospel concert. Seatings at 10:00 a.m. and 12:30 p.m.
• Huck Finn’s – Open all day 8:00 a.m. – ’til
• Le Bayou – Regular lunch and dinner hours
• Mulate’s – Regular hours 11:00 a.m. – 10:00 p.m. Cajun band starts at 7:00 p.m. Reservations: (504) 522-1492
• Oceana – Normal business hours with full menu
• Pier 424 – Regular lunch and dinner hours
• Ralph & Kacoo’s – Normal lunch and dinner hours. Reservations: (504) 522-5226
• Ralph’s on the Park – 3-course menu, 11:00 a.m. – 6:00 p.m. Reservations: (504) 488-1000
• Red Fish Grill – Buffet from 10:30 a.m. – 4:00 p.m. Adults $45 / Kids Buffet 12 years and under $15 / age 6 and under eat free / Reservations: (504) 598-1200
• Riverfront – Open for breakfast at 9:00 a.m.. Regular hours for lunch and dinner.
• Royal House Oyster Bar – Regular lunch and dinner hours
• Royal Sonesta Hotel - Sunday Brunch buffet style with 5 seating periods available: 10:30 a.m., 11:30 a.m., 12:30 p.m., 1:30 p.m. and 2:30 p.m. Brunch includes an open bar with free-flowing champagne! Validated parking for up to three hours. Reservations: (504) 553-2270
• The Maison (Frenchmen) – Dinner starting at 5:00 p.m. Live music from open to close: jazz/swing during dinnertime, and a brass/funk band from 10:00 p.m. Reservations: (504) 371-5543
• The Original Pierre Maspero’s – Open for breakfast at 9:00 a.m. Regular hours for lunch and dinner
• Tujague’s – Regular dinner menu 11:00 a.m. – 3:00 p.m. and from 5:00 p.m. – 9:30 p.m. Reservations: (504) 525-8676

New Orleans Restaurants will update this list, so check back soon for more Easter Sunday dining options!

Roadfood is food for everyone: unfussy fare with no illusions, simple ingredients, and huge taste. With only a week left before things kick off, let’s take a look at what delicious dishes are coming to the French Quarter this year!

Restaurants and vendors hailing from Little Rock to Rochester offer up signature selections to make your mouth water. Some treats to watch out for:

• Shrimp & Maque Choux Grits, and Swordfish Tacos with Mango Salsa from New Orleans’ own Pier 424
• Ribs and pulled pork sandwiches from Memphis, Tennesee’s Central BBQ
• Fried cornbread from Big Daddy’s Hotwater Cornbread, El Dorado, AR
• Roast Beef Debris Po-Boy and Bananas Foster Bread Pudding from Café Reconcile, New Orleans
• Too many more to list!

Last year’s favorite foods included Pecan Turtles from Turtle Alley in Gloucester, MA, Pork & Cheese Tamales from Tucson Tamale in Tucson, AZ, and Crawfish Enchiladas from Blue Dog Cafe in Lafayette, LA.

If your appetite is flagging by Sunday morning, take inspiration from the New Orleans Fire Department, who will be facing off with volunteer gutsy gluttons in an epic beignet-eating contest on the last day of the fest. Winner(s) will take home the coveted World Champion Beignet Eating Belt.

Finally, top off your satisfied stomach with a refreshing mint julep, provided by the Tennessee Williams Festival–and make sure to take a much-needed walk around the Quarter after the fest’s closing on Sunday, March 25.

Pre-sample Roadfood Fest’s menu, learn about the Fest’s philanthropic associations, and mark your calendars for this eating extravaganza at www.neworleansroadfoodfestival.com. Bon appetit!