Monday, July 26, 2010

Thursday, Day Two of TOC and visit to Southern Candymakers

Thursday: Moonshine Breakfast, spirited dinner at Dickie Brennan’s Bourbon House on the corner of Iberville and Bourbon Street.

Every year the TOC seems to out do itself. This year every morning we’ve had a full breakfast compliments of Midnight Moon Moonshine on Thursday morning. And with a TOC badge enjoy a Saturday breakfast compliments of Van Gogh Vodka and lunch compliments of Mount Gay Rum. On Sunday, a Cocktail Spirited Sunday Brunch hosted by Mr. and Mrs. Cocktail, aka Paul and Ann Tunnerman.

At the Moonshine Breakfast, I talked with Brian, seventh generation master distiller of Piedmont Distillers, Inc. located in Madison, a tiny town in the foothills of the Blue Ridge Mountains in Western North Carolina. I also chatted with some friendly folk, Jessica, Sara and Joe, all Piedmont Distiller employees about their new products featuring Moonshine infused with strawberries and raspberries. We did a little brainstorming on the best packaging. As you can see from the photo, they have the traditional bottle, and a new design, a mason jar with whole fruit visible inside the jar. Most agreed…mason jars. Very tasty with the infused fruit and natural sugars, plus the more nostalgic package helps conjure up all those “first sip of moonshine” stories.


On my way back to Harrah's Hotel, I stopped into the Southern Candymakers store at 334 Decatur Street for some absolutely decandent candy. Fresh made pralines, I mean dipped straight from the copper kettle. Along with an incredible selection of candy infused with the freshest ingredients, including some creative touches by long time candy and pastry chef, Jill.















Cocktail hours may never be the same after today’s cocktail hour at the New Orleans Cabildo. Tales patrons mingled and sipped cocktails throughout three story exhibit featuring Two Hundred Years of Louisiana History. Got to see it!

And a trip to New Orleans would not be complete without a trip to Dickie’s Brennan’s Bourbon House Restaurant. Home to N.O.B.S (New Orleans Bourbon Society), organized in 2007 members have grown to 1200 and still growing. And Wesley Noble always has new and innovative ideas for the member events, so stay tuned.

Tonight’s dinner featured cocktails by guest mixologists Kimberly Patton-Bragg and Franky Marshall along with food prepared by Bourbon House Executive Chef Darin Nesbit. Chef Darren worked his magic with a tantalizing menu highlighted by Tuna Gravlax Salad, Veal Sweetbreads, Smoked Softshell Crab, and a yummy Chocolate Caramel Bavarois for dessert.

Stay tuned for a full plate of Tales events Saturday, including a side trip to American Sector Restaurant, a Chef John Besh restaurant and part of the WWII Museum complex.

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