Zoë Restaurant and Contemporary Cocktail shaking it up at W Hotel

Hello my literary friends,
Here's another colorful event that will fill that creative well for both fiction and non-fiction writers and I would dare say a good number of poets as well. After all Truman Capote and Tennessee Williams gained a lot of their motivation sitting at the Monteleone Carousel Bar, the host hotel for the Tales of Cocktail event.

The premier event of the summer, Tales of the Cocktail just celebrated its seventh year dedicated to the history and culture of dining and drinking in New Orleans. An international pool of celebrities, mixologists, chefs, authors and cocktail experts held seminars, spirited dinners and parties throughout the event. A must for anyone in the hospitality industry or those who savor a spirited glass of libations. From the Creole Julep, the Tales official cocktail, to the New Orleans famed Sazerac, book your calendar for next years event on July 21-25, 2010.

My thanks again to the W Hotel in hosting me for the event and for the Zoë spirited dinner. For more postings of the Tales event, visit www.talesblog.com. For more info on the sleek and saucy W Hotel check out www.whotels.com/neworleans or call 1-877-822-0000.

W New Orleans Hotel paired up a perfect blend of spirits courtesy of the Contemporary Cocktail crew and the culinary creations of Chef Roberto Bustillo, Jr. who has won the NOWFE (New Orleans Wine & Food Experience) Gold Fleur de Lis in 2006 & 2007 and a Silver Fleur de Lis in 2008. Zoë’s contemporary setting set the stage for a sold out crowd with the usual Tales buzzing—both conversation and intoxication. What a night!!!

The evening kicked into high gear with a grapefruit cocktail titled 212…then a zinger from Chef, a Hawaiian Red Tasmanian Sweet Crab draped with a chilled spiced Gazpacho. The cocktail crew whipped up a refreshing Don Julio Blanco with Fino and St. Germain Elderflower to balance the sassy tomato.

Louisiana in the summertime!! Remember the days of injecting vodka into watermelons? Our next meal brought back memories of drinking melon cocktails drenched in watermelon juice in front of the family’s camp. Our very attentive servers brought in our next pairing. The Del Maguey San Luis, sweet vermouth, watermelon juice and Averna with corn crusted scallop dusted in corn meal served over pickled watermelon and candied chow-chow.

Then the exquisite lobster and artichoke lasagna roll served with shaved black summer truffle and porcini mushroom foam. By this time, things were really getting high pitched—both in the provocative storytelling and the moaning & groaning with every presentation. You could feel and see the energy—sipping turned into gulping with the wicked combo of Partida Reposado, Amontillado Sherry, Apricot Liqueur, simply syrup and bitter.

Next on the menu…roasted sea bass (my all time favorite) dashed with sweet corn and fava bean relish accompanied with El Tesoro Blanco, Viogner, apple & lime juice and honey syrup. And for dessert, fresh ginger lemon Verbena sorbet crowned with our last cocktail, Milagro Barrel Select Anejo and Sazerac with Absinthe Ginger Rinse and Lemon Verbena Foam.

A smashing evening had by all and although our Contemporary Cocktail pals are jetting back to homebase the creative juices keep flowing with the Zoë Lounge mixologist extraordinaire Amanda Buhr. Join Amanda and savvy cocktailing hipsters for their 4:59 cocktail hour with $4, $5 and $9 specials. Or just let Amanda take control. She has that N’awlins magic spinning her spells, tickling the throat with mind blowing combos. Mojito fans will never drink another after Amanda’s strawberry mojito made with muddled fresh strawberries, mint and Jeremiah Sweet Tea Vodka. Just sit down and enjoy the ride!!
Cheers…
Deb

FINAL DAY...CHEERS TO NOWFE

LAST DAY!!!! Saturday, May 24

Wining down and already looking forward to next year. This is my all time best wine/food festival. But don’t know how much the old tummy can handle.

Number one rule…MODERATION. But it’s soooo hard to resist all the temptations.

Skipped the morning seminars saving everything for the Grand Tasting at the Superdome.

Took a ride to Cochon’s Butcher shop and had the Banh Mi, a Vietnamese poboy with head cheese, pork pate and fresh herbs instead of lettuce. The Cuban sandwich is also an excellent choice. Darn should have taken a picture, you can tell I’m slowing down. Go see for yourself at 930 Tchoupitoulas, New Orleans LA 70130 504-588-PORK,
mon-thu 10–10, fr+sat 10-11, sun 10-5901, more info and menu at cochonbutcher.com.

The Grand Tasting was…well…Grand! The event has taken more of an entertainment venue with Bonerama and Andrew Osborne on stage blasting good vibes revving up the huge crowd. Ran into Chef Lazone Randolph with Brennan’s restaurant…always a blast to talk to Lazone. We stood behind the Banana’s Foster (bananas with brown sugar sauce poured over Blue Bell ice cream) and watched hundreds of “fosters” fly off the counter.

Mark Newman (editor of Southern Breeze magazine) joined us, then Lee Froehlich and we had our own private party tapping into the back door of the nearby wine booth. Later a parade passed with Warren Easton Band and it felt like Mardi Gras again. Mini floats with chefs on board threw beads and the party was going into high gear. After the parade the band Bonerama kicked it up a notch.

Time to move on and get dressed for the Le Meritage vinter. Jyl Benson (PR gal pal) was the perfect host. Chef Michael prepares a very refreshing and laid back menu and has just been voted “Chef’s to Watch” by Louisiana Cookin Magazine. I had the house salad with a bouquet style presentation, nothing like I've ever seen, the whole table was talking about it, should have taken a picture. And the Tuna was pure heaven. Very fine job Chef!!!

The weather was great all weekend after predictions of “doomsday” thunder boomers. A group of us took advantage of the beautiful evening and hit the French Quarter bars. Started at Molly’s Irish Pub and had a Guinness…what else?! Then over to Pirates Alley near the St. Louis Cathedral, great patio to people watch, then a nice walk to Jean Lafitte Blacksmith Shop…my all time favorite bar in the Quarter.

It’s Sunday morning, the coffee’s gone, finished the Omni Royal Pralines and watching the chimney swifts playing tag outside my window. God I’m going to miss this place.

Big THANKS to Liz Goliwas and Cary Alden.

CHEERS NOWFE…JOB WELL DONE!!!!

DAY THREE...FRIDAY MAY 22

DAY THREE, Friday, May 22, 2009

Okay, I confess, I was a little slow in getting started this morning and no two mile walk along the riverfront. Luckily the first event was in the Omni and I enjoyed seeing the legendary Dickie Brennan (Palace Café, Bourbon House, and Dickie Brennan Steakhouse) on stage as a panelist for the seminar “Party like it’s 1999.”

The event featured ’99 cabs paired with prime rib debris topped with mashed potatoes with a hint of blue cheese courtesy of Dickie’s Steakhouse Executive Chef Jack Martinez. For dessert dark chocolate bonbons with red velvet cake, so good I had dessert first. Lee Anne Garner (Dickie’s marketing guru) catered to my every need as I huddled in the back with the press groupies.

I said my good byes and trucked over to Harrah’s Theater (good Ipod walk—at least 10 blocks). Donald Link (Cochons and Herbsaint) presented carvings of Cochon de Lait complete with decapitation and sliding the head into a pot of boiling water then subsequent dissecting to prepare head cheese. Four Rohn wines were presented, a lighter white and red sipping wine, then served with the meal, a heavier red and white to dance with the vibrant fatty flavors of the pork and head cheese.

The head cheese was served on Melba toast topped with chowchow, and the pork served atop a biscuit layered with coleslaw. A country boy, Link is quite a story teller recalling the days of his youth in a town nearby Crowley, Louisiana. One of 95 grandkids he recalls his grandfather and many like him raising their own pigs and using every part in making the food go a long way.

It was only 1:30 and my body was begging for a siesta, but the parade of pale clouds and swirling breeze begged me to take the long way back. A quick detour at Urban Outfitters was very profitable…$60 tops for $20, couldn’t resist. Back at home base (Omni Royal Orleans), I changed into my bathing suit and hauled my laptop to the packed seventh floor pool. People were diving into those lawn chairs like sea gulls after Cheetos. Got a little sun, worked on the tan and I got some work done. Who needs surf when you have the current of the Mississippi River in plain view.

After my battery ran out, it was time to get revved up for part II of the day’s itinerary, dinner at G. W. Fins.

On a recent elevator ride I ease dropped on restaurant reviews from tourists who were clearly on a culinary sampling marathon. All strangers, and their number one pick: G. W. Fins. Located on Bienville Street, half a block off Bourbon and directly across from Arnauds restaurant, the warehouse-chic décor with floor-to-ceiling windows sets the stage for a new cast of culinary characters.

Lee Froehlich (Executive Editor of Playboy Magazine) and I gorged ourselves on a nine course small plate meal. OMG!!! Clearly the best seafood I have ever eaten in the city of New Orleans or…anywhere else for that matter.

The stars of the show:
Crabcake with fried slivers of wontons
Lobster salad with slices of mango, papaya, avocado and lemon
Lobster dumplings filled with a mix of red fish and caviar
Smoke oysters cooked in a 500 degree oven in their shells
Soft shell crab and Russian almonds
Grilled shrimp
Black bass served on top a bed of mushrooms
And the Finale…Grilled tuna with foie gras
Oh and dessert, Strawberry shortcake and Apple Pie a la mode

Chef Tenney Flynn joined us as we stuffed the last forkfuls of dessert and gulp down some double espressos. Could have sat there all night chatting with Tenney, although he’s a seafood genius, he’s also the same guy who once owned a rock-n-roll bar in the 70s, now there’s a story!!!

A humble chap, he didn’t talk about his long list of accolades on gwfins.com, there were no medals hanging from his neck, no…just a tablespoon and ink pen peeking above his front pocket. They serve dinner seven days a week so go see for yourself why the 2009 edition of Zagat’s New Orleans Guide listed it as the “Top Seafood Restaurant in New Orleans” and the coveted John Mariani, food editor of Esquire magazine listed G. W. Fins as “The Best U.S. Seafood Restaurant” on ForbesTraveler.com.

Going to be hard to beat my third day, but the fourth day, Saturday, May 23, promises to be a flurry of activity with the Grand Tasting at the Superdome and the Great American Cookoff.

See ya on the flip side…

DAY TWO...THURSDAY, MAY 21 CONTINUED

Sitting here listening to Dave Mathews on the Ipod…life is grand! That seems to be my motto for the last couple of days. After writing poolside at Omni Royal Orleans, I took off to the press meeting and the Royal Street Stroll.

A brief shower gave way to a steady stream of sunshine filling Royal Street with an unbridled energy simmering with low temps and humidity. The Krewe of Cork opened the festivities parading down Royal wining around the Vieux Carre. Generous crowds sampled small plates in a village of white-tented canopies starting with a stage of music outside the Monteleone Hotel, past Brennans, Omni Royal Orleans, and Court of Two Sisters.

Some of New Orleans finest restaurants played host to the giant size block party. Foodies dined on Lobster dumplings filled with a mix of red fish and caviar from G.W. Fins while a long line waited for oysters from Dragos. Even the jambalaya from Rouses Grocery store (primary sponsor) helped soak up the generous pours of wine, champagne and a limited number of dollar cocktails.

Much like Magazine Street, Royal Street holds three decades of memories from my late teens shopping the boutiques on Sunday afternoons to today’s marathon photo shoots and French Quarter morning jogs.

And the king of them all, Brennan’s Restaurant, a half block from the hotel, continues its legacy of fine food and superb service. Executive Chef Lazone Randolph stood outside soaking in the festivities shaking hands chatting with people, a southern gentleman and New Orleans legend working for Brennans for more than 40 years.

I grabbed the I-pod and strutted to the Harrah’s Theater inside Harrah’s Casino for the FEASTIVAL. Our culinary darling, Chef John Besh, hosted and emceed the evening’s event as each chef prepared their specialty:

Chef Kelly English from Memphis
Chef Rick Browne with the Barbeque America TV series pouring Abita Beer
Chef Neal Fraser and Grace Restaurant in Los Angeles
Chef Paul Kahan, Blackbird & Avec, Chicago
Chef Michael Richard, Citronelle, Washington, D. C.
Chef Hosea Rosenberg, Bravo’s Top Chef, Season 5 winner
Chef Marc Vetri, Osteria & Vetri, Philadelphia

A sizable gathering of hungry patrons moved from each station dining on the chef’s featured dish. Only stayed an hour, decided to stop by Brennan’s for a late night cocktail with Chef Lazone, he’s that kind of guy.

We chatted with PR extraordinaire Bonnie Warren, and her guests Lee Froehlich, Executive Editor of Playboy magazine, and Chere Cohen, a freelance writer and novelist from Cajun Country. After the restaurant emptied Chef Lazone, Lee and I moved to the patio sipping wine and cocktails under towering magnolia trees and the savory smell of blooming ginger.

Stay tuned, Friday promises to be a stellar day for wining and dining…

The Magic of New Orleans at NOWFE (New Orleans Food and Wine Experience)

Hello my writing fiends,

Follow me on my four day New Orleans Food & Wine Experience sojourn discovering the best food and wine in the country in the culinary capital of the world.

If you're looking for a creative palette, may I suggest the magic of New Orleans? A true southern belle, she's endured some of the south's most grueling battles, and still remains a gracious host.

Her elite kitchen kings prepare a carousal of fine foods along a fairytale trail of foie gras and sweetbreads. Even her "place-setting" skyline serves a dome saucer with sky-high tumblers. And while most admire her curvaceous iron-laced balconies, the real beauty is perched high above the rooftops. A swarm of chimneys rise above slated roofs in a family of centuries-old brick facades with faded wall-size ads. The colonies of diving chimney swifts slice the air with the grace of synchronized swimmers. Their gleeful chirps play harmony with the bouncy tunes of the Calliope and distant tolls of St. Louis Cathedral.

A commanding view normally reserved for Europe's prestigious countryside comes alive at the Omni Royal Orleans Hotel. From the room's spacious French Door windows to the seventh floor pool side balcony and observatory, each turn of the compass brings a different story. To the south the Cresent City Connection stands guard over the mighty Mississippi, the St. Louis Cathedral and Jackson Square hold court on the east side, and the north and west bring a mix of skyscrapers and historic hotels with whispers of street musicians singing jazzy blues.

DAY ONE…

Wednesday May 20
Omni Royal Orleans Rib Room Dinner
Reminiscent of England’s culinary battlegrounds, a battalion of crystal wine glasses, sterling utensils and palace size tables take part in a three hour dining extravaganza. More than 100 people dined on delicacies prepared by the Rib Room's executive chef Anthony Spizale and sipped fine wines from the Trinchero Family Estates where, Barry Weis, a New Orleans native and Trinchero's Vice President of Trade Communication shared some of his early years of imbibing. From sipping $.50 "contractor" happy hour specials at Schwegmann’s Grocery store to the exquisite grapes of Trinchero's Nappa Valley vineyard, Weiss introduced the evening’s six selections.

Chef Anthony and his kitchen mastered a superb five course meal:
Crab, Shrimp and Crawfish Short Stack served with Vista Montone Chardonnay
Chef's Garden lettuce salad paired with Mary's Vineyard Sauvignon Blanc
Herb Poached Louisiana Speckled Trout teamed with the Vista Montone Pinot Noir
Twin Filet Mignon topped with crabmeat & asparagus and Mario's Reserve Meritage
And drum roll please...Chocolate Glazed Chocolate Tart with Terra D'Oro Port

The tart's smooth finish brought memories of mamma's fudge bowl; some of us slipped a portion wrapped in tin foil in our purses for a late night snack.

The Rib Room serves breakfast, lunch and dinner with a wall of windows along Royal Street. A favorite of New Orleans notables and politicians, along with a hot spot for business deals, it is said that the plan for the Superdome was contrived in the basement wine rooms reserved for private parties.

Excellent food, wine and charming conversations about New Orleans memories offered a fitting beginning to the NOWFE royal event.

DAY TWO…
Thursday, May 21, Royal Street Stroll, Monteleone Carousal Bar 60th birthday, and FEASTIVAL.

Celebrating 60 years of spinning around the Monteleone, the Carousal Bar was a creative nook for literary greats Truman Capote, William Faulkner and Tennessee Williams. And for Liberace fans, he was the first to tickle the keys on the resident piano. Join the party and witness a celebratory pyramid of a 1000 cupcakes followed by the Royal Street Stroll.

Check out my blog tomorrow for a roving report of Deb's mischief and mayhem.

CHECK OUT YOUR RIGHTS. NEW GOOGLE SETTLEMENT MAY AFFECT YOU!

Hello All – LAUGH, WEEP, BUT MOST OF ALL—CHECK OUT YOUR RIGHTS. NEW GOOGLE SETTLEMENT MAY AFFECT YOU!

In December, 2008 it looked like publishing had come to the end of our book world. The economic recession had an impact on the market and at first this appears to have been understood as a result of rising unemployment and the economy itself. But I don’t think it’s just that simple. Many of the large houses were loaded with debt as a result of mergers and acquisitions, led by Wall Street. Example – Houghton Mifflin Harcout was purchased by Vivendi Universal in 2001. A private equity firm then took it on (think leveraged buyouts-remember Other People’s Money?). The company was sold again in 2006 and was soon merged with one of their toughest competitors, Harcourt Press. Now drowning in debt, Harcourt has recently announced it will accept no more manuscripts this year!!

So it appears that Wall Street—the Masters of the Universe not understanding how publishing works—thought that as owners they’d be able to generate profits of 15 to 20 percent in the book business, as opposed to traditional profit margins of 3 to 4%. Big layoffs in December resulted at large publishers like Simon & Schuster, Random House (and their dissolution of Doubleday and Bantam Dell). Interesting because these bombshells didn’t occur just because people quit reading books! See, Read it and Weep, at www.salon.com/book/sfeature/2008/12/23/publishing.

A New York Times on-line article reports that wholesale book sales in the US fell 2.4 percent last year. Interestingly, however, book sales in continental Europe seem to be holding their own. www.nytimes.com Of course some of our problems in the US are due to higher costs, and there is some deep discounting on hard covers. The drop in book sales was significantly less than the 8.3% drop in the overall retail segment of the economy, however.

And there’s hope—a good book is like comfort food. Good stories and writing lift us out of our own problems; it’s good escapism and I don’t think this will ever stop. Andre Breedt, research and development analyst at Nielson Bookscan says “People have been reading and they will keep reading, no matter what happens.” And advances in technology will help publishers control their costs in the future. Now, I personally prefer to hold onto a good book that I’m reading, but e-books will save huge costs for publishers—no more printing costs, the distribution is easy. But authors—keep up with your rights! First of all, check royalties in new contracts for e-book sales. Publishers have minimal printing and distributions costs for those, so the trend is for royalty percentages there to go up.

And be aware. Web sites are popping up on-line allowing readers to download digital versions of popular best-sellers for less cost than the actual book. (I’m not going to publish those addresses.) Along the ‘be aware’ line: Google’s new Library Project will allow readers to preview, read large portions of books for sale, and access the books, on-line and in libraries and universities. Three years ago various publishers, authors and the Author’s Guild sued Google in a class action lawsuit brought on behalf of all authors and publishers, claiming that Google has violated copyrights and various other rights, by scanning large portions of their books, creating an electronic database, and displaying excerpts without permission of the copyright holders. Google denied the claim, and now the lawsuit has been settled. The issue that was frightening authors related to the number of pages that Google planned to scan and make accessible on-line to readers for free. Currently they are supposed to be limited to displaying 20% of the book, although I believe that’s negotiable by the publishers. Check that out. For most of us, 20% means 60-80 pages! So contact your agents and publishers to see if they’re working on your behalf to limit the pages accessible under the Google project. In any case, particularly if you are self-published, check out your rights under the Google Book Settlement pages on-line at www.books.google.com/googlebooks/agreement. See you soon! Pamela

Publishing economies of scale

Newspapers and magazines continue to reduce their editorial staffs and cut content in an effort to stay afloat. Recently 24/7 Wall St. published ten major daily papers they feel will most likely fold or discontinue print opting for online publications.

However,there is a silver lining...

I have also seen a purging, and some of the smaller, more editorially rich publications are beginning to shine a little brighter. True they don't pay as well, but welcome experienced writers with open arms.

It's time for all of us to get creative, and I welcome the challenge.

The art of blogging has seen a remarkable transformation from visually rich sites to blogging storefronts selling arts & crafts.

http://suzanneduda.typepad.com/my_weblog/

New publishing sites provide opportunities to turn that blog, journal or vacation into professional looking books on your own schedule.

www.blurb.com/create/book/blogbook

Another interesting read about the publishing execs and their quest in downsizing the magazine industry with quotes from my Southern Breeze editor Mark Newman

www.foliomag.com/2009/how-lean-too-lean

So now's the time to make that dream come true and fine tune that creative drive.

Until we chat again...deb

For many years I have used my photography to help me write. It sets the mood, offers attention to detail and delivers that sense of place when staring at a blank screen.

What do you do to get past that glaring white screen?

The highs and lows of writing

Now that we're all finished with Mardi Gras, some of us enter a post-holiday low trying to regain a productive schedule and hopefully a good dose of inspiration.

This blog is dedicate to those who struggle with guilt in not writing as much as they like.

Erica Spindler recently posted a blog on her myspace page: "Sequestered myself at our lakehouse, just me, my golden retriever and BLOOD VINES, my Book in Progress. I’m thrilled to say, I wrote 12 pages yesterday and 8 so far today! Due date is April 1 – wish me luck!"

Congratulations Erica!

Although I responded with a disappointing one page of writing for the day, I did complete a satisfing project for one of my photography clients (most freelancers are "jacks of all trades" relying on other crafts to get them through the rough times). But Erica's determination was contagious, thus one of the beauty and benefits of blogging. The next night I finished three more pages and now 2/3 of the way through my rough draft.

Thanks Erica!

Everyone works better with outside deadlines compared to self-imposed, that's a sentiment echoed by all kinds of writers in blogs and personal communications. Many editors have left their secure office job for the freelance circuit, because they missed the writing.

It's what drives us emotionally. But like any euphoric sensation, the lows and highs can be equally chaotic. After completing a well written article, book, or even just an opening paragraph, you celebrate with unbridled enthusiasm. Often times going back to it, like a delicious piece of chocolate, rereading, savoring every word.

Sometimes, when I'm at a low point...feeling guilty for not writing, the money is slow coming in or the pitches are ignored--I go back, back to these sweet morsels. It's not only a morale booster but at times helps unlock writer's block.

But we artists are a fickle bunch, and many, including myself, will say, "did I really write that, it's so good, will I ever write like that again?"

And the answer is a resounding yes!

Sound in on how you fight those writer blues.

The next blog, do reading books really improve your writing skills.

Welcome northshore literary enthusiasts

Hello my friends,
The Northshore Literary Society organizers, Pamela (Pam) Ewen Lott and yours truly, Deborah (Deb) Burst, decided to use blogging as a means of sharing northshore literary news and a forum to voice opinions, suggestions and literary work.

What better way to stay in touch with our esteemed literary group than a streaming blog. Consider it a cozy place to share your literary thoughts, poems, or just shoot the breeze. And there's nothing wrong with pursuing those writing skills.

Many literary scholars insist that you write something everyday, some say a page, others claim a paragraph or two. Some do journals, others write letters, and some slave away on the computer sending emails. Although texting has its purpose, I personally feel emails should be taken more seriously. It's an art of communication. Albeit, a modern form of art, but one that should be used for many styles of writing: business, friendly banter and creative prose.

At the turn of the millennium, when I first began my sojourn into the internet world, my Tulane English professor suggested we use emails to fine tune our craft. The email would follow all the same rules as writing an article, essay or book. And I have passed with flying colors.

In my profession as a freelance writer, emails are my lifeline to landing an assignment and earning a living. So if you are looking for a way to practice your writing skills, may I suggest emails. The quick reread or once over will not only become second nature, but a major investment in your professional reputation. The consequences of sending an inflammatory message is irreversible.

Btw, I landed an interview with Anne Rice through a casual but well crafted email to an address gained from her website. There's a big world out there just waiting for you.

Chime in, would love to hear your thoughts on the literary etiquette of emails.

Stay tuned...coming soon the announcement of the next Northshore Literary Society meeting.
Signing off,
Deb