Lonely Planet author Tom Downs loves New Orleans’ soulful, saucy and eccentric nature. Located as far South as geogrpahically possible in the USA, it’s only mildly American in flavour, more a gumbo of French, Carribbean and African American. Tourists might flock to Bourbon Street’s non-stop carnival but the whole city really knows how to have a great time.
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Court Of Two Sisters
Judging from the gorgeous day I spent in the French Quarter yesterday, spring is sneaking up on us. With sunshine and birdsong I can’t think of a better place to enjoy a scrumptious Jazz Brunch in the Big Easy than the Court of Two Sisters. Located at 613 Royal Street in the heart of the New Orleans French Quarter the buffet style spread is vast or just order from the extensive menu. One is as good as the next, but believe me the brunch doesn’t leave much out. You may not need to eat the rest of the day! At the Court of Two Sisters the relaxing courtyard seating and the New Orleans Jazz music is just the ticket to start a beautiful NOLA day. A mimosa or two is the perfect compliment for this whole leisurely dining event.
Easter and Mother’s Day are coming soon! The Court of Two Sisters is the perfect place for your special family gathering. Mom will love this!! (Hint, Hint) Reservations, which are highly recommended, can be requested by visiting www.courtoftwosisters.com or by calling 504-522-7261.
If you can’t make it to the Crescent City anytime soon, try out this recipe from the famous kitchen at the Court of Two Sisters just to tide you over until you can experience heaven on a fork in person.
Crab Meat Au Gratin
3 cups Mornay Sauce (see recipe below)
1 oz. Sherry
1 tsp. Creole Seasoning
¼ cup Green Onions, sliced thin
2 lbs. Jumbo Lump Crabmeat
1 cup Parmesan Cheese, grated
Method: In a stainless steel bowl, combine Mornay Sauce, sherry, Creole seasoning and green onions. Stir well and fold in crabmeat (do NOT break up crabmeat). Divide equally among six casserole dishes, top with Parmesan cheese and bake at 375° degrees for approximately 20-25 minutes until cheese starts to brown and sides bubble.
2 cups Milk
2 tbsp. Parmesan Cheese, grated
2 oz. Gouda Cheese, diced
2 oz. Romano Cheese
2 oz. Roux, blanc
1/8 tsp. Ground White Pepper
4 tbsp. White Onion, chopped
4 tbsp. Celery, chopped
Method: Bring milk to a boil. Add cheeses and whip smooth. Add pepper, onion and celery. Continue whipping for smoothness. Add roux to thicken. Strain sauce through fine mesh china cap.
By Sharon Denise Talbot
See you at the Court of Two Sisters
Where is the best place to buy masks in New Orleans, for reasonable prices, NOT in the French quarter?
I’m looking for something in the garden district, that has really unique masks for a reasonable price… (15 dollars the most.) I don’t mean something very artsy, exclusive, just something a little different from the feather/molded masks they sell down in the French Quarter.
Weelllll, the answer depends on the reason why you’re specifying "not in the French Quarter."
The Garden District isn’t really a commercial district. I have a gift basket company that works with the local hotels. We include many of these types of items, and I know of nothing comparable in the Garden District or the rest of Uptown.
However, if the problem with the Quarter isn’t the location, but the mass-production, there are a couple of locations, very close to each other.
At 517 St. Ann Street (in the Lower Pontalba) is the retail arm of Mask Italia. They have a mixture of styles of prices, many in more traditional Carnivale style.
Around the corner on Decatur is Serendipitous Masks. They hand make much of their stock and again, have a range of prices.
I haven’t included their web addresses because neither bothers to post their lower cost items online- you’ll really have to go poke around to see what’s available. Be careful of expectations, tho- these masks are very time consuming to make, and the price rises accordingly, based on how ornate they are.
Hope that helps!