 HISTORIC PROPERTY & CULTURAL NEWS H O O R A Y ! O N E S O L D! | TWO! UNDER CONTRACT! SO MUCH GOOD NEWS! PORCH DREAMS REALIZED MUSEUM QUALITY ROOMS FABULOUS PARADE PARTY SIPS & NIBBLES KING CAKE CHRONICLE RETURNS FEATURING BEST KING CAKES EVAH! LOUISIANA SAKE & MORE! Image from Brennan's SAVE THE DATE! LSU Rural Life Museum Symposium: 300 Years of Louisiana's German Coast, March 5 Tennessee Williams Literary Festival, March 23-27 Iris Day, Longue Vue, March 29 Society for Louisiana Irises Annual Convention, Lafayette, April 6-8 Books Along the Teche Literary Festival, New Iberia, April 6-9 ICAA Grand Coteau Tour, April 9 Southern Garden History Society, Mt. Vernon, April 22-24 Natchez International Crepe Myrtle Festival, July 8-10! Read More
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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! And it's the perfect way to gather with small groups - your pod, during the pandemic. I began this story in Feb of 2020 and have added a few more favorites! I still love everything from last year and there's more now on my list! Louisiana 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-  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. LIMITED HOURS DUE TO COVID - CAN ORDER ONLINE Levee Baking Co. • 3138 Magazine St., Ste D, New Orleans, LA 70115 • [email protected]  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  Crawfish King Cake 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  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 2021 New Offerings with Pairing Recommendations! The insanity continues - More delicious offerings now than ever! King Cake is a most excellent reason for celebratory moments in safer small gatherings.  And another Shout out goes to Bywater Bakery! Heaven in a bite! The Chantilly King Cake filled with Mascarpone Cheese & Fresh Berries  Pairing Suggestion: Chicory Coffee Served Black in Hand-painted 1820's Paris Porcelain Demi Tasse I make sure to use them every carnival season to help celebrate life.   HERE'S AN INSIDER'S TIP: The Commissary is an extension of Dickie Brennan's restaurants and offers the most delectable items to create celebratory experiences. A few menu highlights: Bloody Mary's, party dishes like: Crab & Brie Dip, Beef Debris Po-Boys, Gumbo Ya-Ya, Red Bean Hummus, Pimento Cheese, Smoke Catfish Dip, and everyone's favorite: Crabmeat Cheesecake -whole or squares with a side of sautéed roasted mushrooms and Creole meunière sauce! Angels are singing!   GOURMET GIRLS Here's another stunner from this gem in Baton Rouge Pink Champagne King Cake with pink champagne mousse filling, iced, painted, sprinkled and glittered with everything pink! Pairing Suggestion: Champagne is always a great idea! HAPPY MARDI GRAS Y'ALL!
New HGTV Show FEATURES MY LISTING: |
 | 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.
THE BARONESS DE PONTALBA AND THE RISE OF JACKSON SQUARE EXHIBITION
JOIN ME: SUNDAY, OCTOBER 13
JOIN ME: SUNDAY, OCTOBER 13
I encourage you to revisit it,
or see it for the first time...
Meeting the Pontalba family and reconnecting
them to Louisiana has been a highlight of
my life. Fate! Read more here.
Sunday marks the last day at the Cabildo,
and what an extraordinary year it's been!
I feel so fortunate to have reconnected New Orleans with the descendants of one of the most prominent founding families.
Please join Andrew Hopkins and me for a final walkthrough,
this Sunday, Oct. 13 at 2PM
at the Cabildo
If you're a Friends of the Cabildo or the Louisiana Museum Foundation member, admission is complimentary.
(If not, please consider joining to support these organizations.)
Otherwise expect a nominal entrance fee.
With this final walkthrough, Andrew and I will be sharing stories and reminiscing the highlights of the last few years that have involved the remarkable Pontalba family, who today live in their family chateau in France, where their ancestors have been living since 1805.
Afterwards, come by at 4PM:
1111 Bourbon
cocktails in my courtyard
Join me in a toast to
Charles Edouard and Isabelle,
Baron and Baroness de Pontalba
and their son Pierre....
without them none of this
would have ever happened!
(The Pontalba's are in France & not attending)
In order to prepare properly, please let me know if are coming by Friday, October 11. RSVP here!
or see it for the first time...
Meeting the Pontalba family and reconnecting
them to Louisiana has been a highlight of
my life. Fate! Read more here.
Sunday marks the last day at the Cabildo,
and what an extraordinary year it's been!
I feel so fortunate to have reconnected New Orleans with the descendants of one of the most prominent founding families.
Please join Andrew Hopkins and me for a final walkthrough,
this Sunday, Oct. 13 at 2PM
at the Cabildo
If you're a Friends of the Cabildo or the Louisiana Museum Foundation member, admission is complimentary.
(If not, please consider joining to support these organizations.)
Otherwise expect a nominal entrance fee.
With this final walkthrough, Andrew and I will be sharing stories and reminiscing the highlights of the last few years that have involved the remarkable Pontalba family, who today live in their family chateau in France, where their ancestors have been living since 1805.
Afterwards, come by at 4PM:
1111 Bourbon
cocktails in my courtyard
Join me in a toast to
Charles Edouard and Isabelle,
Baron and Baroness de Pontalba
and their son Pierre....
without them none of this
would have ever happened!
(The Pontalba's are in France & not attending)
In order to prepare properly, please let me know if are coming by Friday, October 11. RSVP here!
A Few Memories!
Reconnecting the Pontalba Family to Louisiana has been a highlight of my life.
Reconnecting the Pontalba Family to Louisiana has been a highlight of my life.
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Friday, August 30
Celebrate the Launch of
Poppy Tooker's Newest Cookbook!
DRAG QUEEN BRUNCH!
BUY THE BOOK!
Celebrate the Launch of
Poppy Tooker's Newest Cookbook!
DRAG QUEEN BRUNCH!
BUY THE BOOK!
Saturday, September 7
COUNTRY ROADS SUPPER CLUB:
THE PONTALBA EXPERIENCE
Remember that time when Edwin Edwards dined at Versailles...
This is THE CABILDO! JOIN ME!
HERE'S ONE FOR THE HISTORY BOOKS!
COUNTRY ROADS SUPPER CLUB:
THE PONTALBA EXPERIENCE
Remember that time when Edwin Edwards dined at Versailles...
This is THE CABILDO! JOIN ME!
HERE'S ONE FOR THE HISTORY BOOKS!
Be sure to make your reservation now as
Country Roads Supper Club events sell out quickly.
See this blog post for more information!
Country Roads Supper Club events sell out quickly.
See this blog post for more information!
Tour fabulous private homes and gardens in Pointe Coupée Parish including the Foremost Colonial French Collection of Architecture, Art and Furnishings in the world - the Holden Collection. Narration along the route by Eugene D. Cizek, FAIA. Emeritus Professor, Tulane University.
Within the Holden Collection, you’ll view a key Butterfly Man armoire to be featured in the upcoming exhibition,“Chasing the Butterfly Man.” Cybele Gontar, curator and decorative arts expert PhD candidate, American Art, City University of New York, The Graduate Center, will preview the exhibition, and the endless fascination for this mysterious cabinetmaker.
For tour details click the link below.
Limited Availablity - Book Now!
Within the Holden Collection, you’ll view a key Butterfly Man armoire to be featured in the upcoming exhibition,“Chasing the Butterfly Man.” Cybele Gontar, curator and decorative arts expert PhD candidate, American Art, City University of New York, The Graduate Center, will preview the exhibition, and the endless fascination for this mysterious cabinetmaker.
For tour details click the link below.
Limited Availablity - Book Now!
Two national publications feature my homes
Julia Reed, and Garden & Gun....details below
Julia Reed celebrates New Orleans & south Louisiana culture in her new book. Front cover shot in my courtyard.
Julia Reed's New Orleans: Food, Fun, and Field Trips
for Letting the Good Times Roll
All photos are courtesy of Paul Costello Photography
for Letting the Good Times Roll
All photos are courtesy of Paul Costello Photography
It's an instant classic and should be part of any southern cookbook collection. I'm so excited for my dear friend Julia Reed's accomplishment. What fun it was to be part of her effort. So when Julia called asking to shoot a chapter in her upcoming book at my house in the French Quarter, my quick answer: Well of course!
gumbo lunch
I have to believe that we inspire each other. Years ago, Julia Reed walked into my antique store in the French Quarter. She fell in love with some esoteric prints of bugs. They were ridiculous. After all, who buys pictures of bugs? I did and she did! Then, I realized that she lived nearby and I closed the shop and went over there for a drink, and the laughs and good times have been ceaseless since.
Julia's classic Seafood Gumbo is below along with a Rum Pecan Pie. That's my kitchen stove and though it's something of a relic, countless memorable meals have been created in that galley-sized kitchen. Most days begin with a strong cup of chicory coffee made in the French drip pot sitting there on the stove. Of course, they're sweetened with natural cane sugar from my family's mill in Patoutville and it makes me think of my French heritage.
Julia's classic Seafood Gumbo is below along with a Rum Pecan Pie. That's my kitchen stove and though it's something of a relic, countless memorable meals have been created in that galley-sized kitchen. Most days begin with a strong cup of chicory coffee made in the French drip pot sitting there on the stove. Of course, they're sweetened with natural cane sugar from my family's mill in Patoutville and it makes me think of my French heritage.
 |  |
Julia Reed is a world-class tastemaker and has an extraordinary talent for bringing people together. The other New Orleans celebrations she includes are magical: phenomenal settings with wonderful dishes featuring her recipes along with favorites from prominent chefs and home-cooks...and, it's a great cultural read. Paul Costello's photos are the perfect accompaniment to her narrative.
Patoutville shines
I particularly appreciate Julia's love for my home in South Louisiana. And as she started thinking about her forays over the years with me in Cajun country (we've shared many great adventures!), she decided to include a chapter at my country house in Patoutville set amongst the sugar cane background.
She penned this sweet note to Patoutville:
There's no bad time to visit Patoutville, but it is especially beautiful in summer and early fall, when the sugarcane is wait-high in the fields. In late fall and winter, the trucks full of cut cane form miles-long lines at the mill and there's twenty-four hours-a-day drama as great clouds of smoke fill the sky.
There's no bad time to visit Patoutville, but it is especially beautiful in summer and early fall, when the sugarcane is wait-high in the fields. In late fall and winter, the trucks full of cut cane form miles-long lines at the mill and there's twenty-four hours-a-day drama as great clouds of smoke fill the sky.
 |  |
Ancient Oaks at BAyside Plantation
My cousin's nearby Bayside Plantation, was another destination in this chapter. As a realtor specializing in historic properties, I'm representing the sale of Bayside (click the above Bayside link for more images and listing details.
Aioli Dinner:
The culmination of the South Louisiana photo shoot was this fabulous meal celebrated with dear friends. I love that Julia was inspired by Teche country artist George Rodrigue's Aioli Supper Club and chose to recreate that celebration in her book. It's based on old Creole Gourmet Society traditions....another homage to the rich culture of South Louisiana.
Among the most cherished compliments
I've known,
shared here from Julia:
... she's first referring to George Rodrigue and her vision to recreate the Aioli Dinner from his painting:
I think the artist would have approved of our
gathering under the live oaks. He so respected the traditions of his ancestors, and Peter, with his
antiques-filled houses and love of the land,
honors the past and his own Louisiana history
with more joie de vivre and élan than anyone I know."
_______________________________
Thank you Julia Reed!
As always with you, life is a magnificent celebration.
I've known,
shared here from Julia:
... she's first referring to George Rodrigue and her vision to recreate the Aioli Dinner from his painting:
I think the artist would have approved of our
gathering under the live oaks. He so respected the traditions of his ancestors, and Peter, with his
antiques-filled houses and love of the land,
honors the past and his own Louisiana history
with more joie de vivre and élan than anyone I know."
_______________________________
Thank you Julia Reed!
As always with you, life is a magnificent celebration.
I recommend: reed Smythe & co.
Beyond her book, you'll also want Julia's favorite items to enhance your life celebrations.
She and friend Keith Smythe founded Smythe & Company: artisanal goods for uncommon spaces.
See: Reed Smythe & Company
She and friend Keith Smythe founded Smythe & Company: artisanal goods for uncommon spaces.
See: Reed Smythe & Company
Wait: That's my house!
Photo: William Hereford | Michalopoulos at work on Stollalodian, a painting inspired by Creole cottages in New Orleans Upper Ninth Ward.
Imagine my surprise when I was leafing through the April/May issue of Garden and Gun and saw the image above - the painting of my Bourbon Street house!
The photo is part of a story about New Orleans artist and rum distiller James Michalopoulos by New Orleans (and Maine summer) resident writer Wayne Curtis.: The Colorful, Far-Out Vision of James Michalopoulos: The most recognizable painter in New Orleans is on a mission: to make sure the City doesn’t forget the artists who keep it funky.
Though it's a great read, I disagree with the caption's 9th ward mention. While there are other examples of Creole cottages with the same color scheme, I don't believe you'll find another bearing the same architectural fenestrations, the same morning glory vine along with the left placement of the lamp post, and the low red wall...elements which are all peculiar to my streetscape. I've not seen this painting before and am delighted to know it exists!
The photo is part of a story about New Orleans artist and rum distiller James Michalopoulos by New Orleans (and Maine summer) resident writer Wayne Curtis.: The Colorful, Far-Out Vision of James Michalopoulos: The most recognizable painter in New Orleans is on a mission: to make sure the City doesn’t forget the artists who keep it funky.
Though it's a great read, I disagree with the caption's 9th ward mention. While there are other examples of Creole cottages with the same color scheme, I don't believe you'll find another bearing the same architectural fenestrations, the same morning glory vine along with the left placement of the lamp post, and the low red wall...elements which are all peculiar to my streetscape. I've not seen this painting before and am delighted to know it exists!
PONTALBA EXHIBIT LECTURE SERIES
6:00PM TO 7:00PM IN THE CABILDO,
ON THE 2ND FLOOR GALLERY
**LIGHT RECEPTION FROM 5:30PM TO 6:00PM
This Thursday, January 17, my talented friend and Guest Curator, Randolph Delehanty, Ph.D., will lead the exhibition lecture at the Cabildo. I encourage you to go and soak in the rich history and the backstory of the Baroness de Pontalba and the Rise of Jackson Square Exhibition.
This is the first of three different talks regarding the exhibit presented by the Louisiana Museum Foundation (LMF) and the Louisiana State Museum. Visit the LMF's facebook page for more details.
The talk is complimentary. I hope to see you there and encourage you to join me in supporting the LMF.
6:00PM TO 7:00PM IN THE CABILDO,
ON THE 2ND FLOOR GALLERY
**LIGHT RECEPTION FROM 5:30PM TO 6:00PM
This Thursday, January 17, my talented friend and Guest Curator, Randolph Delehanty, Ph.D., will lead the exhibition lecture at the Cabildo. I encourage you to go and soak in the rich history and the backstory of the Baroness de Pontalba and the Rise of Jackson Square Exhibition.
This is the first of three different talks regarding the exhibit presented by the Louisiana Museum Foundation (LMF) and the Louisiana State Museum. Visit the LMF's facebook page for more details.
The talk is complimentary. I hope to see you there and encourage you to join me in supporting the LMF.
See Press for more News!
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In this Issue:
O N E S O L D! | TWO! UNDER CONTRACT!
SO MUCH GOOD NEWS!
PORCH DREAMS REALIZED
MUSEUM QUALITY ROOMS
FABULOUS PARADE PARTY SIPS & NIBBLES
KING CAKE CHRONICLE RETURNS
FEATURING BEST KING CAKES EVAH!
LOUISIANA SAKE & MORE!
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