 Be well and safe through these challenging times.
I wear a mask and encourage others to do the same.
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Enjoy the Blooms!  Through this difficult time, I hope you are well. I'm writing to share a few things that lift my spirit in hopes that I can help lift yours. The incomparable beauty of the south, our rich history & culture, phenomenal cuisine, my dear friends and family, and my faith buoy me through challenging times. I'm even upbeat about the market for historic homes, and I'm excited that my listings are featured in 2 national news stories! I appreciate your allowing me to share that good news. And, I'm not going anywhere. Please reach out to me. Call me on my cell (504) 481-4790, or send me an email: peter@peterpatout.com to help you purchase or sell historic homes in Louisiana and Mississippi. Please consider sharing my blog & website with your friends. See my client referrals at zillow.com. My best to you, Peter LOUISIANA IRISES ARE IN BLOOM! |
 | JOIN US DOWNTOWN! High on the Bluff with an Afternoon Breeze |
Celebrate the Blooms!
NATCHEZ INTERNATIONAL CREPE MYRTLE FESTIVAL
July 10-11, 2020
Social events | Informative Talks | Self-Guided Bloom Tour |
Cocktails Under the Blooms
You will want to stay overnight - All Events Downtown
Bring your Friends! Book your Room!
NATCHEZ INTERNATIONAL CREPE MYRTLE FESTIVAL
July 10-11, 2020
Social events | Informative Talks | Self-Guided Bloom Tour |
Cocktails Under the Blooms
You will want to stay overnight - All Events Downtown
Bring your Friends! Book your Room!
It needed to happen! Natchez in full-bloom is sublime!
I founded the event last year, our first year, and along with the help of dedicated Master Gardeners and other volunteers, this Festival came to life. We also honored the memory of Sally Ballard, who planted 2,000 Crepe Myrtles in the year 2000! Natchez has a long history of citizens committed to the beautification of the town - and it shows! This celebration amongst the blooms is a wonderful respite. Read about our SUCCESSFUL DEBUT that story is located on the Press page of this site: scroll down the page to view.
I founded the event last year, our first year, and along with the help of dedicated Master Gardeners and other volunteers, this Festival came to life. We also honored the memory of Sally Ballard, who planted 2,000 Crepe Myrtles in the year 2000! Natchez has a long history of citizens committed to the beautification of the town - and it shows! This celebration amongst the blooms is a wonderful respite. Read about our SUCCESSFUL DEBUT that story is located on the Press page of this site: scroll down the page to view.
Updates Posted Soon:
VisitNatchez.com/Events
Take in the Architecture
Fantastic Southern Cuisine
More than 10,000 Trees & Counting
Have you seen Natchez
in full bloom?
It's Exquisite to Behold!
No other city can boast the extraordinary display of
Crepe Myrtles blooming like Natchez, Mississippi.
Crepe Myrtles blooming like Natchez, Mississippi.
Photo by G. Douglas Adams
Natchez is filled with incredible real estate opportunities and is a wonderful place to live and celebrate! Many architectural gems are available and it's a buyers market. If you are interested in learning about Natchez area historic properties to buy, or if you want to sell, please call me on my cell phone: 504.481.4790.
Join me in New Iberia!
OPEN HOUSE INVITE
Historic Simien House
Queen Anne Cottage
2:00 - 4:00 PM
Saturday, February 15
424 West Main Street
Zoned Commercial & Residential
OPEN HOUSE INVITE
Historic Simien House
Queen Anne Cottage
2:00 - 4:00 PM
Saturday, February 15
424 West Main Street
Zoned Commercial & Residential
New Price $260,000
IBERIA PARISH
Built: circa 1910
Additions: late-20th century
Land: 10,200+/- sqft
MAIN HOUSE
Living square footage: 2,679 sq. ft.
Bedrooms/Offices: 3
Bathrooms: 3.5
AMENITIES
Professional Landscaping
Covered front porch
Enclosed back patio
Parking lot to accomodate 15 cars
2 storage houses, detached
2-car carport
property is zoned commercial and can be used
either as an office or a
private residence
Property Information Packet
IBERIA PARISH
Built: circa 1910
Additions: late-20th century
Land: 10,200+/- sqft
MAIN HOUSE
Living square footage: 2,679 sq. ft.
Bedrooms/Offices: 3
Bathrooms: 3.5
AMENITIES
Professional Landscaping
Covered front porch
Enclosed back patio
Parking lot to accomodate 15 cars
2 storage houses, detached
2-car carport
property is zoned commercial and can be used
either as an office or a
private residence
Property Information Packet
Enjoy a leisurely drive through the rolling hills of East Feliciana Parish
Clinton is 45 minutes from Baton Rouge and two hours from New Orleans
HISTORIC HUBBS HOUSE
OPEN HOUSE
SATURDAY, FEBRUARY 8
NOON - 3 PM
Creole Cottage on 7 Acres
New to the market・first time sold in about 100 years
Mature landscape with live oaks, magnolias and bamboo
along the historic "Road to Baton Rouge"
Hubbs House Property Information Packet
KING CAKE WILL BE SERVED
10799 OAK DRIVE, CLINTON, LA
Read More Here
HISTORIC HUBBS HOUSE
OPEN HOUSE
SATURDAY, FEBRUARY 8
NOON - 3 PM
Creole Cottage on 7 Acres
New to the market・first time sold in about 100 years
Mature landscape with live oaks, magnolias and bamboo
along the historic "Road to Baton Rouge"
Hubbs House Property Information Packet
KING CAKE WILL BE SERVED
10799 OAK DRIVE, CLINTON, LA
Read More Here
Mature landscape with live oaks, magnolias and bamboo
along the historic "Road to Baton Rouge"
along the historic "Road to Baton Rouge"
I love the excitement of Mardi Gras and the many opportunities it brings to gather with friends...and it's the season to enjoy King Cake!
New Orleans has so many wonderful bakeries. I enjoy trying everything from the classic homespun cinnamon-flavored King Cakes we grew up and other offerings including 3 that I'm highlighting below.
What's your favorite? Leave a note to spread the word.
New Orleans has so many wonderful bakeries. I enjoy trying everything from the classic homespun cinnamon-flavored King Cakes we grew up and other offerings including 3 that I'm highlighting below.
What's your favorite? Leave a note to spread the word.
A Few King Cake Favorites
-Non-Traditional Offerings-
-Non-Traditional Offerings-
Their version of the traditional galette de rois. This is phenomenal! Flaky pastry is filled with pecan citrus frangipane! Local artist Jackie Brown makes the feves....Availability is limited. Call ahead or email to order. I emailed my order and they were very responsive. Get the large!
This new bakery is a great addition to the city.
Levee Baking Co. • 3138 Magazine St., Ste D, New Orleans, LA 70115 • leveebakingco@gmail.com
This new bakery is a great addition to the city.
Levee Baking Co. • 3138 Magazine St., Ste D, New Orleans, LA 70115 • leveebakingco@gmail.com
A crowd-pleaser! This is a classic offering from Haydel's: Flaky pastry with praline filling that's topped with caramel icing and decorated with pecans!
I picked mine up from the new 3117 Magazine Street outpost. For everything Haydel, visit their website or go to the mother store.
4037 Jefferson Hwy, New Orleans, LA, 70121
I picked mine up from the new 3117 Magazine Street outpost. For everything Haydel, visit their website or go to the mother store.
4037 Jefferson Hwy, New Orleans, LA, 70121
Crawfish King Cake
from
Bywater Bakery
from
Bywater Bakery
Garlic and butter brioche filled with warm Crawfish au Gratin and topped with colorful Parmesan Cheese.
Serve it warm with a green salad and you'll thank me later! I love this casual neighborhood gem in the Bywater. I haven't tried their sweet King Cake offerings and I'm tempted to do that soon with such heavenly sounding flavors as their Chantilly King Cake which is filled with Marscarpone Whipped Cream and Fresh Berries, and their Bouille King Cake that's filled with a Cajun custard....amongst their many offerings.
They are also offering a pop up location in the CBD for King Cake Season at 234 Loyola Street - in the Pythian Market, closed Wednesdays, 8am-6pm.
Bywater Bakery
3624 Dauphine St. Bywater, New Orleans
(504) 336-3336
Serve it warm with a green salad and you'll thank me later! I love this casual neighborhood gem in the Bywater. I haven't tried their sweet King Cake offerings and I'm tempted to do that soon with such heavenly sounding flavors as their Chantilly King Cake which is filled with Marscarpone Whipped Cream and Fresh Berries, and their Bouille King Cake that's filled with a Cajun custard....amongst their many offerings.
They are also offering a pop up location in the CBD for King Cake Season at 234 Loyola Street - in the Pythian Market, closed Wednesdays, 8am-6pm.
Bywater Bakery
3624 Dauphine St. Bywater, New Orleans
(504) 336-3336
Sip the flavors of Mardi Gras with this wonderful seasonal take on their ever popular Bourbon Milk Punch - this version made with rum. It's available to-go for taking in the street side revelry (HINT!). This is a delightful combination of homemade vanilla ice cream, orgeat syrup, cinnamon, orange, and local Old New Orleans Rum.
144 BOURBON STREET, NEW ORLEANS, LA 70130 504.522.0111
144 BOURBON STREET, NEW ORLEANS, LA 70130 504.522.0111
Laura Plantation is an extraordinary Creole heritage site. Through exhaustive research, the owners, my friends Norm and Sand Marmillion, were the first to present the intriguing history of Creole society and the unvarnished truth about the lives of slaves. Laura Plantation is at the top of my list for plantation tour recommendations.
A Painter Resurrects
Louisiana’s Vanished Creole Culture
Andrew LaMar Hopkins celebrates the rich contributions of
19th-Century New Orleans in his folk art style (and drag).
Louisiana’s Vanished Creole Culture
Andrew LaMar Hopkins celebrates the rich contributions of
19th-Century New Orleans in his folk art style (and drag).
I am delighted to share this NYT article featuring my dear friend
Andrew Lamar Hopkins, aka Désirée Joséphine Duplantier.
Andrew Lamar Hopkins, aka Désirée Joséphine Duplantier.
I've known Andrew for 30 years now and have watched him "pay his dues" in the art scene. I'm so happy that my friend Elle Shushan recognized Andrew's remarkable and complex talent and will feature him in her extraordinary Winter Show booth at the Park Armory on January 24th. Thus, she is bringing Andrew to the world's stage!
Recently, I overheard Andrew tell a mutual friend that "I'm going to blow up!!" So I booked my travel not wanting to miss a moment of Andrew's career blowing up! Follow along with me. I'll have a front row seat covering this on my Instagram. See more of Andrew's work on his website.
Recently, I overheard Andrew tell a mutual friend that "I'm going to blow up!!" So I booked my travel not wanting to miss a moment of Andrew's career blowing up! Follow along with me. I'll have a front row seat covering this on my Instagram. See more of Andrew's work on his website.
Photo by NYT - see story
And when Andrew makes his art debut in NYC, he is being showcased by a premier antiques dealer with a booth at the front entrance of the show. Congratulations Andrew! I will be cheering you on!
I treasure this photo from France, fall 2018
I'm at left next to Marie Victorie (sister of Baron de Pontalba), the Baron,
Susan Maclay of the Louisiana Museum Foundation, and Andrew Lamar Hopkins
Susan Maclay of the Louisiana Museum Foundation, and Andrew Lamar Hopkins
We travelled to extend formal invitations for the Founders Ball and we gained the Pontalba's permission for an exhibition featuring their family's treasures for the Louisiana State Museum at the Cabildo. (Read more about the Baroness de Pontalba and the Rise of Jackson Square Exhibition and the family here.)
Adding Life to Every Party, Photo by Margarita Bergen
 | You'll Want the Catalogue! Chasing the Butterfly Man: The Search for a Lost New Orleans Cabinetmaker, 1810-1825 Now Open at the Cabildo The story is intriguing & curated by my talented friend Cybèle Gontar! |
Here's another fabulous New Orleans
jewel box exhibit!
Historic New Orleans Collection
Presents:
New Orleans Drawings of
Gaston de Pontalba, 1848–1851
jewel box exhibit!
Historic New Orleans Collection
Presents:
New Orleans Drawings of
Gaston de Pontalba, 1848–1851
I still get goosebumps thinking about when five years ago (while on my 2nd trip to their château), Charles Edouard, Baron de Pontalba, excitedly showed these drawings to me while I was visiting.
He had discovered Gaston's works just a fortnight before.
They are to be treasured!
He had discovered Gaston's works just a fortnight before.
They are to be treasured!
Reconnecting the Pontalba family to Louisiana has been a highlight of my life!
The Pontalba family are guardians of our shared French Creole culture.
The Pontalba family are guardians of our shared French Creole culture.
 | We're looking forward to the Louisiana Museum Foundation's sojourn to the Pontalba's splendid troubadour chȃteau! |
...and so does Julia Reed! Recipe featured:
Julia Reed's NEW ORLEANS
Food, Fun, and Field Trips for Letting the Good Times Roll
Julia Reed's NEW ORLEANS
Food, Fun, and Field Trips for Letting the Good Times Roll
Photo by Paul Costello
PETER PATOUT'S FAMOUS SATSUMACELLO
PETER PATOUT'S FAMOUS SATSUMACELLO
A few years ago, I gave my dear friend Julia Reed a bottle of my homemade satsumacello and she loved it enough to include it in her wonderful book - as part of her fun field-trips from New Orleans…to my country home in Patoutville.
P.V. is deep in the heart of sugar cane country, and I’m across the street from our family’s sugar mill. In grinding season, it’s quite the spectacle with smoke swirling, trucks unloading and all the energy the seasonal activity generates around the clock until suddenly it ends, usually by January.
Citrus season coincides with grinding season and many mature satsuma trees are near my home. While Julia Reed generously credits me for this recipe. Poppy Tooker is the one who steered me to creating this wonderful treat. Sip slowly!
P.V. is deep in the heart of sugar cane country, and I’m across the street from our family’s sugar mill. In grinding season, it’s quite the spectacle with smoke swirling, trucks unloading and all the energy the seasonal activity generates around the clock until suddenly it ends, usually by January.
Citrus season coincides with grinding season and many mature satsuma trees are near my home. While Julia Reed generously credits me for this recipe. Poppy Tooker is the one who steered me to creating this wonderful treat. Sip slowly!
Vertical Divider
Makes 6 cups
Ingredients:
10 - 12 Satsumas
1 750 ml bottle of Everclear
3 cups of sugar
2 cups of water
That's my courtyard!
Get the backstory here!
Holiday Shopping Ideas:
https://www.reedsmythe.com
METHOD:
Wash the satsumas in hot water with a vegetable brush to remove any residue of pesticide or wax. Pat them dry.
Continually zest the satsumas with a zester or vegetable peeler, being careful not to include any white pith from the peel. (The pith, the white part under the rind, is too bitter and will spoil your satsumacello.
Place the zest in a large jar and fill with the Everclear. Let sit at room temperature for at least 10 days and up to forty days in a cool, dark place. Turn the jar upside down 2 or 3 times to help bring out the flavor of the zest. The zest will eventually turn white.
When ready to proceed, combine the sugar and the water in a large saucepan. Bring to a boil and cook for about 5 minutes, until sugar is well dissolved.
Strain the Everclear/zest mixture through a fine mesh sieve lined with cheesecloth or a paper towel into the simple syrup mixture. Stir and allow to cool. When the satsumacello has cooled completely, you may pour it into individual bottles.
Continually zest the satsumas with a zester or vegetable peeler, being careful not to include any white pith from the peel. (The pith, the white part under the rind, is too bitter and will spoil your satsumacello.
Place the zest in a large jar and fill with the Everclear. Let sit at room temperature for at least 10 days and up to forty days in a cool, dark place. Turn the jar upside down 2 or 3 times to help bring out the flavor of the zest. The zest will eventually turn white.
When ready to proceed, combine the sugar and the water in a large saucepan. Bring to a boil and cook for about 5 minutes, until sugar is well dissolved.
Strain the Everclear/zest mixture through a fine mesh sieve lined with cheesecloth or a paper towel into the simple syrup mixture. Stir and allow to cool. When the satsumacello has cooled completely, you may pour it into individual bottles.
See Press for more News!
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