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Archive for the ‘New Orleans Dining’ Category

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New Orleans Po’Boy’s at Domilise’s

August 7th, 2010 by cindee

Over the years , so many feet have lingered in front of the sandwich counter at Domilises’s Po’Boy shop waiting for the sandwiches, that a shallow, uneven hole has been worn into the linoleum- exposing flooring of the past.

The shop opened around 1929 as an informal neighborhood bar in a room attached to Peter Domilises’s house at the corner of Annunciation and Bellecastle Streets.  It was frequented mostly by Mr. Domilise’s countrymen from Sicily. Eventually they built a sandwich bar on the annunciation Street side of the room, selling po’boys exclusively.

After World War II, the business passed to the Domilises’ son, Sam. Sam was a civic leader in this working class Uptown neighborhood, and after hours, the shop became a sort of unofficial municipal meeting room, where members of the community would gather to discuss the pressing issues of the 13th ward.

Sam Domilises died in 1981, and now the shop is run by Dot Domilise- “Miss Dot” to anyone who’s been there more than once. It remains a humlberoom, with walls of wooden paneling and a drop ceiling. Behind the beverage bar is an informal beer cam museum, which showcases yellowing tin cans of Jax, Dixie and Falstaff.

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New Orleans Sno-Balls

July 21st, 2010 by cindee

New Orleanians care less about the passing of winter, spring, summer and fall than they do the many gustatory seasons that come and go each year. Autumn is soft shell crab season. Winter brings oysters. In spring, the air in the city turns pungent with crawfish boiling spices. But summer belongs to a man made treat….the SNO-BALL.

The custom of eating sweetened snow supposedly began with the Roman Empire, but in New Orleans, the practice took off in 1934, when Ernest Hansen invented a device called “Hansen’s Sno-Bliz.” Sno-Bliz, a motorized ice shaver, took the labor out of sno-ball preparation, which, in the pre-Hansen era, required a lot of hard work with a hand plane.

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A New Orleans Tradition, Hubig Pies

July 15th, 2010 by cindee


 

 

 

 

As a kid, I grew up eating  Hubig pies, as did my parents and my parents parents.  But what exactly are these wonderful delights and where did they come from?

Hubig Pies are a fried turnover, originally created in Dallas by Simon Hubig. Hubig was a German immigrant and a master baker. He recognized the popularity of his hand – held pies and expanded his operations to Houston, New Orleans, Birmingham, and into Georgia. His dreams of  going national were crushed by the stock market crash of 1929. He was forced to sell all of his bakeries except for the one on New Orleans. He also had to take on a partner, which is how the Bowman family came to be the current owners of the bakery.

The bakery has been located in the same building on Dauphine Street for at least 80 years. They are fried and smothered in sugary icing, and distributed in nearly 3500 retailers in southern Louisiana . No doubt about it, we love our Hubig Pies! They come in all sorts of flavors , ranging from apple, lemon, pineapple, chocolate, sweet potato, banana, blueberry, blackberry, strawberry and coconut.

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New Orleans Chefs Nominated for James Beard Awards

March 25th, 2010 by cindee

The  James Beard food awards  recognizes New Orleans chefs.

The James Beard award are like an Oscar in the food world. The list of nominees were released on Monday and celebrated with a special ceremony at the Palace Cafe.

The nominees for the best chef in the south are Lilette’s John Harris and  Stella!’s Scott Boswell.

Rising star chef of the year award category goes to Sue Zemanick of Gautreau’s .

Nominated for their cookbooks are two of  New Orleans prominent chefs, John Besh and his My New Orleans cookbook, and  Cochon’s Donald Link for  his book Real Cajun.

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