While it’s been quiet here on NOLA-Eats.com, there’s plenty going on in the city in culinary events and news. Here’s a run-down of a few items of interest and some of the places I’ll be:

The New Orleans House of Blues is holding a jingle contest. Upload a 30-second to one minute video of [...]]]>

While it’s been quiet here on NOLA-Eats.com, there’s plenty going on in the city in culinary events and news. Here’s a run-down of a few items of interest and some of the places I’ll be:

The New Orleans House of Blues is holding a jingle contest. Upload a 30-second to one minute video of an original song about your affinity for the HOB’s restaurant menu and you could win concert tickets and more. The details are at their Facebook page, http://facebook.com/hobneworleans.

Tonight (Thursday, July 28th), La Cote Brasserie kicks off the White Linen Night festivities a bit early with complimentary appetizers and Absolut Ginger Mint Lemonade from 5:00 ’til 6:30. I hear Chef Chuck Subra’s gumbo will be making an appearance, as well. http://facebook.com/LaCoteBrasserie

The inaugural event of Nerd Nite NOLA will take place Friday, August 6th at BSI Comics. It starts at 7:30 with a half hour free beer lube session and mingling. Presentations will start at 8 and include The Science of Scratching by DJ Tony Skratchere, a lesson in the chemistry and creation of absinthe by Ted Breaux and some Steely Dan and comic book talk. It’ll be a night of general nerdery and beer drinking. The event is free but nerds must register as space is limited. http://nola.nerdnite.com

Saturday, August 7th marks the 7th annual Great American Seafood Cook-off. Emmy-winning conservationist Jeff Corwin and Chef John Folse will co-host the event that emphasizes domestic, sustainable seafood. Tickets can be purchased in advance at the Whole Foods Market Louisiana stores’ Guest Services desks or at the door. All ticket sales benefit the Louisiana Restaurant Association Education Foundation. Full details can be found at http://greatamericanseafoodcookoff.com.

Sunday, August 8th is the Southern Food and Beverage Museum’s annual fundraising gala, Eat! Drink! SoFAB! Tailgating. Area chefs will create sophisticated tailgating dishes with Southern flair, while attendees listen to the sounds of Gal Holiday and the Honky Tonk Revue. Tickets are $75 for non-members, $65 for members and children under 12 are admitted free. You can find the details, menu sampling and even purchase tickets at their website, http://southernfood.org.

If you are a local reading this blog, then you know just how freaking hot it is these days. Christy’s back with a recipe that will not only cool you off, but will help keep the scurvy at bay. Vitamin C and alcohol are your friends.  –Leslie

Summer without sangria is a sin, but fortunately it [...]]]>

If you are a local reading this blog, then you know just how freaking hot it is these days. Christy’s back with a recipe that will not only cool you off, but will help keep the scurvy at bay. Vitamin C and alcohol are your friends.  –Leslie

Summer without sangria is a sin, but fortunately it is easy to repent. All you need is a little bit of time and preparation to make this fruity refreshment at home. Skip the pre-made stuff in a bottle. You wouldn’t use a powdered margarita mix, would you? All you need is some fruit and the ingredients listed below to whip up some boozy bliss.

Sangria isn’t just chilled wine with some fruit thrown in. What you’ll need is red wine, brandy, juice and any sort of fizzy drink. I like to experiment with the wine for varying results. In this case I used a tempranillo, but try different varietals to see what you like. I’d also prefer regular pineapple juice, but this what I had in the fridge so I used it.

I normally use sparkling water or club soda to take it to the next refreshing level. In this instance I had to use what was on hand and my ginger ale substitute was a serendipitous choice. The ginger added a little zip — just don’t overdo it. You could also give fresh ginger a go if you’re using a more neutral fizz.

Fruit is important, but don’t be afraid to experiment. For this batch I used peaches, grapes, tangerines and a squeeze of lime juice. Get creative and try different things. You want the fruit to add flavor and textural interest to your concoction. I like using at least one stone fruit and something harder, such as grapes or an apple. Pineapple would work well, but banana is a little too mushy.

Now cut up all of that beautiful fruit and pour the brandy over it. I used three shots here, but you can use more or less depending on your preferences. Ideally, you’d let this soak overnight, but don’t let it get too soggy. If it gets too soggy to eat I have an alternative to pitching it below.

When adding citrus segments, I like to give ‘em a little squeeze to release the juices. Leave them intact if you plan on eating them.

Now add your fizz, juice and wine. For an entire bottle of wine I used 1/2 of the ginger ale and about a cup of juice. The juice really just coaxes the fruit flavors out so don’t over do it. You want this to taste like sangria, not an alcoholic juice box.

And that’s it! This is perfect for entertaining guests and they’ll be impressed when you tell everyone you made sangria from scratch.

If you end up not eating the fruit or have leftovers, run that booze soaked goodness through the blender the next day with a little more liquid and ice and you’ve got sangria slushies. Sit back on the porch, relax and share one with the neighbors.

According to their announcement, during Red Cross Month, “…the Southeast Louisiana Chapter kicks off a campaign to recognize and thank the supporters and volunteers whose efforts enable [...]]]> New Orleans cocktail bar Cure and local dining favorite Dante’s Kitchen are joining in the celebration of the Red Cross Southeast Louisiana Chapter during Red Cross Month.

According to their announcement, during Red Cross Month, “…the Southeast Louisiana Chapter kicks off a campaign to recognize and thank the supporters and volunteers whose efforts enable the Red Cross to respond to disasters down the street, across the country and around the world.” New Orleans diners and cocktail buffs can participate, too, with these fund-raising offerings from Cure and Dante’s Kitchen.

• At Cure, order “The Red Cross Cocktail”, a libation specially made for the Southeast Louisiana Chapter, and $7 of every cocktail sold will be donated to the group. This refreshing adult beverage is a rum sour with a splash of red wine, and described as a “claret version of a daiquiri”. It will only be available during the month of March.

• Wednesday nights at Dante’s Kitchen, with every Shrimp & Grits appetizer ordered, the restaurant will donate 20% of the menu price to the Red Cross Southeast Louisiana Chapter.

Be sure to check out the full list of Red Cross Month events for free and low-cost programs, including another charitable dining incentive from Chili’s restaurants.

It’s pretty rare that I come home from a night of cocktails and immediately make a Google dash to find out exactly what was in my drink. Such was my experience after imbibing at Iris, a restaurant located on S. [...]]]>

It’s Friday! That means it’s time for a post from Christy Lorio, NOLA-Eats.com’s libations correspondent. -Les

It’s pretty rare that I come home from a night of cocktails and immediately make a Google dash to find out exactly what was in my drink. Such was my experience after imbibing at Iris, a restaurant located on S. Peters in the French Quarter. Iris has enjoyed several accolades, including a 4-bean review from the Times-Picayune as well as having been nominated as “Best place for a cocktail” in the Gambit. Each drink is lovingly concocted using potions and syrups you’ve probably never heard of. Their bar menu reads like a bartender’s best friend or worst nightmare due to the sheer amount of ingredients in each libation.

On this particular night I tried the 321, a mix of Eliser MP Roux, Nux Alpina walnut liquor, cherry heering, orange and sparkling cider. I sort of knew what I was getting myself into as I could figure out I’d be drinking something sweet and potent. This was one of the best cocktails I’ve ever had. The beautiful trick was the Eliser, an herbaceous concoction similar to chartreuse. I normally detest chartreuse, but the Eliser was a bit smoother and rounded out the sweetness of the liqueurs nicely.

My husband had the Delilah which featured Aviation gin, aged balsamic pineapple syrup, St. Germain Elderflower liquor and a sprig of basil. The flavors melded perfectly and the balsamic vinegar and pineapple were surprisingly refreshing and bright. Aside from French 75s, I’m not big on gin, but this made a believer out of me.

If you are feeling adventurous check out Iris. These are the types of cocktails that deserve to be savored and pondered, not mindlessly chugged, and at $11 a pop you’ll definitely want to nurse one all night long.

When I think summer two things immediately come to mind- berries and mojitos. St. Joe’s bar is obviously on the same page as they are famous for their blueberry mojitos, which I intend on consuming long after fall has been ushered [...]]]> Here’s our second contributor, Christy Lorio, and her thoughts on St. Joe’s Bar (Uptown). -Les

When I think summer two things immediately come to mind- berries and mojitos. St. Joe’s bar is obviously on the same page as they are famous for their blueberry mojitos, which I intend on consuming long after fall has been ushered in. While drinking establishments of a lesser pedigree might skimp on the quality St. Joe’s doesn’t play around. The blueberry is the real deal, thoughtfully muddled with the mint for a proper summer sipper. At a measly $6 a pop this is possibly the best bargain in the land of high quality cocktails. St. Joe’s doesn’t mess around with the décor either. Like New Orleans itself there is an elegant feeling of decay, from the cracked vinyl bar stools, church pews and gaudy Catholic paraphernalia that serves as decoration. If you need to repent for your sins, there is no better bar in town to do it.

Christy Lorio has slung hash in a slew of New Orleans’ finest restaurants and has imbibed at some of the sketchiest dive bars this side of the Mississippi River. While this native New Orleanian has been long gone from the service industry, she continues to pursue the love of good food and drink as a spectator. For more reviews, catch her on Yelp (nolagurl.yelp.com) or in the Garden District where she claims one husband, two cats, and three snakes as her own.