This is part of the New Orleans series. To view the previous post go to:
French Quarter, New Orleans, LA.
Day Three
New Orleans Building.
International Food Bloggers Conference
The food bloggers conference started bright and early today with a keynote speech by Michael Twitty, a food historian and winner of a James Beard Foundation Book of the Year Award.
The next two sessions were:
- Instagram Pictures are Worth a Thousand Words, and
- Let’s Get Pinning with Pinterest
Both sessions were extremely informative. Things I learned: while Instagram does not drive traffic directly to your website, you can actually make money on Instagram. Interesting. In contrast, Pinterest is a search engine, and can drive traffic directly to your website.
Antoine’s Restaurant
Antoine’s Restaurant New Orleans.
I was so excited to get last minute reservations to the oldest restaurant in New Orleans and the oldest family-run restaurant in the country, Antoine’s Restaurant.
This was one of the restaurants on my must-try list for a while now. It is the restaurant that has invented numerous famous dishes, including the Oysters Rockefeller.
Table at Antoine’s Restaurant.
Everything about this place was special and indicated a rich history. The plates had the restaurant’s name and year it was founded in.
Custom Plate at Antoine’s Restaurant.
Even the menus were charming. The menu had a drawing of their original dining room with guests from around the time the restaurant was established. Throughout the menu they had little tidbits of history. How cool is that?
Menu at Antoine’s Restaurant.
The Oyster’s Rockefeller
First, I had to have the Oyster’s Rockefeller (of course). Interestingly, the original version is not made with spinach. It has a combination of herbs such as parsley. However, they keep the recipe a secret.
Oysters Rockefeller at Antoine’s Restaurant.
French Onion Soup
Next, I ordered the French Onion Soup. The broth was rich and full of flavor. The cheese was also nicely melted. You can’t go wrong with that.
French Onion Soup at Antoine’s Restaurant.
Fried Puffed Potatoes
The waiter recommended that I try the Fried Puffed Potatoes. The Fried Puffed Potatoes are another Antoine invention. It’s like eating a fancy French fry.
Fried Puffed Potatoes
Crab Au Gratin
Next, the waiter suggested that I try the Crab Au Gratin. Boy, am I glad I did. It was incredible! The Crab Au Gratin appetizer was creamy and full of delicious crab meat. Outstanding!
Crab Au Gratin at Antoine’s Restaurant.
Meringue with Ice Cream and Chocolate Sauce
Not having dessert in a place like this was not an option. I opted for the Meringue with Ice Cream and Chocolate Sauce. Wow! Just wow! I would go back just to eat this dessert. This was actually very similar to a dessert I had on my trip to the French countryside a number of years back, when I was in college.
Meringue with Vanilla Ice Cream and Chocolate Sauce.
This meal was something I will remember.
International Food Bloggers Conference
I rushed back to the convention. Even though I was about 10 minutes late, I was glad I stayed for dessert. It was so worth it!
The next sessions included:
- Food Photography, and
- Influencer Networks and Influencer Marketing
In addition to the workshop, they had a meet and greet with various vendors. The one that stood out most in my mind was Mother’s Restaurant, who was generous enough to share their recipe for Jambalaya with us.
After the workshops, they announced where the next food blogger’s conference will take place. Get ready, it’s (drum roll): Alaska!! What?! I’ll have to think about that one!
R’evolution
After a long day in workshops, it was time for dinner. It was Saturday night, so most places in the French Quarter were packed.
I tried my luck at R’evolution and struck gold. Other than the bar, the only table they had left was the chef’s table, overlooking the kitchen. I grabbed it. What a great opportunity.
Chef’s table at R’evolution Restaurant in New Orleans.
Fire Grilled Oysters
Louisiana is known for the largest oysters in the country. Being a lover of oysters, I had to have them every opportunity I could while on this trip.
The fire grilled oysters were some of the plumpest, juiciest oyster I have had.
The Fire Grilled Oysters.
The Braised Short Rib
The Braised Short Rib with a wine reduction and sweet potato purée was very tender and flavorful. I would definitely go back for that one. The presentation was as beautiful as the dish was delicious.
Braised Short Rib with Wine Reduction and Sweet Potato Puree.
Dirty Wild Rice
As a side dish, I decided to go with the Dirty Wild Rice. Known as the poor-man’s version of the Jambalaya, the Dirty Rice is a traditional Louisiana side dish.
The small crock of Dirty Wild Rice at R’evolution was full of delicious flavor. I wish they had this side dish in California restaurants. Note to self: learn how to make this.
Dirty Wild Rice
Bread Pudding
I could not make a visit to New Orleans and not try Bread Pudding in at least one place. Yes, I have had bread pudding before in California, and yes, I do make it, but I had to try it in New Orleans.
The Bread Pudding at R’evolution is elevated to new heights with creole cream cheese and a brûlée finish.
Bread Pudding with Creme Brule Topping.
Served on a canvas shaped plate, the R’evolution bread Pudding is a piece of art.
Bread Pudding with Creme Brule Topping.
As if that wasn’t enough sweetness to end the meal, the staff brings out a box with sweets to end the meal.
Sweets Box at R’evolution Restaurant.
Delightful!
For my mom’s version of the Bread Pudding visit:
Mom’s Big Easy Bread Pudding with Vanilla-Bourbon and Brandy Rum Caramel Sauce