Musings on food, cooking, and dining by a New Orleans Foodie

No, this is not the beginning of a bar joke. In fact, I'm not very good at bar jokes, which is unfortunate, since I've made a decision to take my career in a new direction. I've given my notice at the bank and have accepted the position as the manager of the Victorian Lounge at The Columns Hotel on St. Charles Avenue. I am following in the foosteps of some great managers and outstanding bartenders by taking the helm of one of the most elegant and revered bars in all of New Orleans. I'll give more details later, but I'm already taking some bartending shifts and learning the systems. I'll post my schedule as soon as it is available.

So back to the guy in the bar...

While bartending on Sunday afternoon, I ran into two old friends of mine at the Columns. After my shift, we walked over to Superior Grill for dinner and then to The Mayfair for a few drinks. While sitting at the bar, I watched a well dressed gentleman order a drink for himself and a "vodka martini" for his wife. The young blond bartender did ask about the vermouth, to which the patron replied, "just a little, I have one of those misters at home that I use to spray the glass." By flaunting his knowledge and expertise of making a vodka martini, he was obviously trying his best to look hip and cool. With great interest, I watched the bartender make the martini, using a great "well" vodka: Aristocrat. If you've ever had Aristocrat vodka, you know it is a quality product, it can disinfect a kitchen floor and even take the paint off a car; though it is not so good for drinking.

She handed him the martini, which was passed over to his wife. Before finishing the transaction, he asked the bartender: "what kind of vodka did you use?" She held up the bottle of vodka, and sensing the disgust on the gentleman's face, she said "you didn't specify what kind you wanted." Fortunately I wasn't the only one who noticed the drink being made. The guy sitting next to me started laughing and when I turned to my right, he remarked: "he should've known better than to order a drink like that in a place like this; he got what was coming to him." Well said.

I was talking on the phone with a friend last night when she asked what I would do to create a perfect dinner date at home (I'm paraphrasing, of course). While she might have caught me a bit off guard, it is at least a subject in which I'm a bit experienced. As I have mentioned in the past, my cooking skills came largely for the need in college to cook for dates or girlfriends. My Dad was always willing to talk to me on the phone and explain what steps to take in order to create great shrimp pasta or a red wine sauce for steaks. Eventually I shed the training wheels and cooking became a hobby. Now I'm at the point where my love for cooking and food is teetering between a hobby and an obsession.

Last night I was faced yet again with the prospect of a boring chicken breast. Instead of settling for the mundane, I stopped at the grocery store and picked up a few ingredients to make a stuffing. I ended up cooking three chicken breasts, stuffed with Italian sausage, bread crumbs and roasted red peppers; I topped that off with a bottle of red wine. I cooked some angel hair pasta, but it was 9pm when I ate and didn't want to eat anything too heavy, so I saved it for the leftovers. The only thing that could've made that evening better was a little tiramisu, but that's another story. In retrospect, these stuffed chicken breasts would've made a great "date dish." Unfortunately it's not that easy, so if you are planning to cook as a second or third date, or maybe for a significant other, here are a few factors to consider:

The Food. This one is a no-brainer. Make sure you pay attention and ask about your date's likes and dislikes. Hopefully you've been paying attention to what he/she has said; otherwise you are doomed. Don't screw up the food choices or you won't be getting another date. In other words, don't start cooking steak for a vegetarian. Make your dishes simple, but fun. I always enjoy having company in the kitchen while I cook. Not to help cook, per se, but to help consume the first bottle of wine (some things I can't do alone).
The Place Setting. For pete's sake, get out some nice place mats and your finest silverware. Pay attention to details (make sure everything is clean) and add napkins, glasses of water and maybe a couple of candles on the table. Remember, you can eat take-out on the sofa any night; make this one special.
The Ambiance. Light some scented candles and maybe even the fireplace if it is cold (ok, so that'll never happen in South Louisiana). Make it comfortable and inviting.
The Music. This may not seem important, but it is. Get some good records or CD's of mixed music. There is nothing like relaxing to Norah Jones, Nina Simone, Jack Johnson or Frank Sinatra. Add in a couple of blues compilations and you are good to go. However, for a little something more upbeat, you can't beat The Barenaked Ladies or Better Than Ezra. This music may not fit you or your date, but you get the idea. I can't be there holding your hand anyway.
The Food. Ok, so it's already been mentioned, but at this point in time you are eating. Remember the "ease of eating" factor when selecting your food. Kids, close your ears (earmuffs): think of something "sexy" to eat. What is that, you ask? Not really sure.... I just know it when I see it. Steak is sexy to a steak lover, pasta can be nice, grilled peaches and chocolate covered strawberries are definitely sexy. As far as planting your date in front of the fridge and teasing her with jello, cherries, jalapeno peppers and milk? Well, that was sexy when it was Kim Basinger in 9 1/2 weeks, but it would make a hell of a mess in your kitchen. Remember, stick to easy to eat; no fish with bones and no barbecue ribs, got it?

Ok, those are some pointers, but you are on your own from here on out. Those factors would make for an ideal dinner date at home, now all you have to do is get the date... good luck!

I love to eat. I was probably put on the planet with eating as my sole purpose; or at the least, maybe to write about what I eat. I know this because every once in a while, I'll wake up thinking about a meal I had the previous evening. Today was one of those mornings.

Last night was supposed to be a quiet evening to help me recover from my sister's "wedding weekend." I call it a "wedding weekend" because that's exactly how much time it takes to get married these days, but more on that later. My friend Jerome was in town on a business trip and he called me out of the blue to tell me he was on St. Charles Avenue and hadn't eaten dinner yet. The timing was perfect, as I hadn't eaten either, but being a Monday night, I was a bit worried at the restaurant choices available.

We met over at Superior Grill for a couple of drinks then walked over to the Columns for a couple more. I had narrowed down our dinner choices to Clancy's or One (8132 Hampson, 504-341-9061), a new restaurant and bar in the riverbend. I can't really call myself a trendy "gotta go to the new restaurant" kind of guy, so I was leaning toward Clancy's. But for some reason I had the urge to try a new place; so One it was. The funny part is that the proprietors of One are alumnus of Clancy's and the now defunct Lee Circle, so I was pretty sure we would get a good meal.

Upon stepping from the cab and entering the restaurant, my first thought was that I had walked through a doorway that transported me from New Orleans to New York. The atmosphere was unlike anything I've seen in the metro area; modern and dimly lit with a contemporary look, definitely the work of a good interior designer. The restaurant is narrow and long, tables scattered around the floor with a beautiful bar on the right side, extending into another bar overlooking the open kitchen. Although the space is small, it is well used, with about sixteen tables complete with white tablecloths.

After being seated, we selected two appetizers, the Grilled Oysters with Roquefort Cheese & Red Wine Vinaigrette and the Smoked Redfish with Louisiana Caviar & Chive Creme Fraiche. Both were fantastic, but I can still taste the smoky redfish and that wonderful creme fraiche; I can't wait to have it again. The number of entrees is limited to five, which may pose a problem for an un-adventurous diner, but each of them looked equally appetizing. Included in the lineup are a seafood pasta, a grilled fish, and seemingly out of place, braised country ribs. For our entrees, we both selected the Grilled Beef Tenderloin & Warm Beef Shoulder Rillette with Stilton Cheese Glacage, served with Dauphinoise Potatoes and Asparagus. When we asked how it would be cooked, we were immediately answered with "medium rare;" it suited us both. The dish worked well and was unique; as Jerome put it, "I've never seen tenderloin served atop a pile of shredded beef." The potato, essentially a potato cake and the asparagus were a perfect match for the steak. Although I'm not a big bread lover, we were served with our meal some fantastic hot, homemade sourdough bread. We rounded out our meal with a bottle of Rodney Strong Cabernet Sauvignon.

Overall I was impressed. Although the restaurant is new, the team of owners is not. The menu is compact, making for an efficient kitchen and a smooth operation. As I mentioned, with the size of the menu, I would leave at home anyone who couldn't eat adventurously. Last night I felt as if we were the only diners in the restaurant who weren't friends of the proprietors, and that bothered me at first. But on further thought, it is certainly a testament to the character of the owners that they are receiving so much support from their friends. We were leaving at the same time as a large party was disbanding. Outside of the restaurant, one of the guys yelled across the street to another friend that was getting in his car - "tell all of your friends about One!" He wasn't talking to me, but I'll do it anyway.