Deep bass pulses like a heavy heartbeat, sound traveling with subtle rumblings through extensive modern woodwork. Cosmopolitan chic oozes out of every painstaking detail; deep tray ceilings softly glow ice blue, a lighter counterpart to the bold indigo that highlights the tasteful detail of the glass-tiled sushi bar and New Age Asian décor. A rather extraordinary venue deceptively hidden in a perfectly ordinary shopping center in Smithtown on Route 111, Bobby Lam’s Hotoke is a sexy, upscale hideout for discerning diners who need to step out of Long Island for one hot minute.

The delighted shrieks of children at the ample teppanyaki tables—the extensive seating fitting groups up to 20—are easily muted by partitions that separate the sushi bar area, keeping the main dining room dinner date-friendly, while allowing families to enjoy the ambience and superb dining without worry. The usual show elicits gasps and laughter, as it should, but it’s truly the food here that takes center stage.

Sample Logo Presentation

Concept A: The use of a clean typeface with elegant serifs provide a professional yet approachable image that encourages confidence in the brand. The iconography presented is symbolic of the intertwining of individuals and lives, as seen by the connectedness of the lines at the core of the graphic, which mirror the “x” in the type. The accented ends are reminiscent of leaves, which stand for organic growth of the relationships between the clients and candidates, who are in turn represented as the dots in between.

Concept B: A bold font choice effectively counteracts the playfulness of the iconic “x” in the organization name, instilling confidence while subliminally implying intimacy and individuality through the distinctive icon. The graphic’s warmth, evoked by flowing lines and jaunty angles, speaks to the caring of the company as well as the humanistic approach taken by LifeWorx towards their clients and candidates both, showing a personal touch that is less apparent in graphics that are more corporate.

Concept C: Simple, well-spaced out letters provide a strong image, but shorter strokes and rounded sans serif characters softens the overall impact and brings forth a feeling of calm, collected reliability and familiarity. The curved icon plays with the spheres and angles seen in the type, and reaffirms the “life” part of LifeWorx with a growing branch that also serves as a metaphor for the unified goal of LifeWorx, their candidates, and client families — to work together as one unit towards a brighter, far-reaching future.

Wanna see more? Here’s another one!

Brand Strategy

(Begin excerpt …)

Vision & Mission

LifeWorx is an organization that exists to help their clients make life work for them, allowing them to focus on the more important aspects of their life and make the most of every day, rather than becoming trapped in mundane, time-consuming household tasks. LifeWorx creates a lifestyle for affluent professionals where coming home means quality time with their families versus time wasted on a myriad of chores. With exhaustively screened staff who are local, trustworthy, responsible, and accessible, available on a full-time or as-needed basis, LifeWorx clears the way for busy families to really enjoy their families and their lives, without sacrificing a standard of living or dedication to their work.

(… End excerpt)

Find out more about this company here!

Scenes from a Chinese Restaurant: Behind the Counter of an Accidental L.I. Icon

(End anecdotal introduction; begin excerpt …)

… He storms out, presumably to visit another takeout just one shopping center over. Because Chinese takeouts…they’re all pretty much the same on Long Island, right? So similar and virtually interchangeable, they’ve become as much a Long Island icon as pizza places and bagel shops. Entering one takeout is nearly like entering any other: through a shopping center parking lot, past the sign on the plaza directory simply labeled “CHINESE,” as though the restaurants barely warrant a name.

After all, growing up as one of many Chinese on Long Island, it’s an unspoken philosophy that sameness is embraced, a deduction made just by looking at restaurant décor and design. It’s safe, formulaic, and time-tested, proven to endure.

One of the last true mom-and-pops in this ever-franchising world, the Chinese of the takeout industry gather unto themselves, staying under the radar and making it no wonder that this sub-community, iconic to Long Island’s culture as it is, still remains an enigma—even generations after the first Chinese became American. It’s why, after many years, I still remember the names of many of our clients, but they have never known the family behind the counter of
their favorite takeout.

New Lease on Life
Behind the carefully placed façade of the restaurant storefront and the seemingly carbon-copied people, are the stories of different lives and different experiences… yet at the core, these stories are often much the same.

“It’s a hard life,” is the simple consensus of the many takeout owners I’ve known and spoken to throughout my years of interaction with people in the industry.

So why is it the life chosen by so many recent Chinese immigrants? …

(… End excerpt)

Like this? Get ‘Behind the Counter‘ and read more!

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(begin excerpt …)

Jazz Fest is over and you know what that means—time to whip out those swimsuits and dust off those cameras; another year has passed us by and it’s time to think about summer vacation plans! Recession or not, peak traveling season’s here and arrangements must be made, including those for your four-legged family members who must sit and stay in New Orleans during your hiatus from real life. However, making plans for your dog doesn’t have to mean just hiring a dog-walker to come check in on Spot a few times a day.  A growing trend has recognized that the level of attention and stimulation needed by your pet may exceed these basic daily stops, and dog-boarding establishments have been popping up all over metropolitan New Orleans. Now, taking a human holiday doesn’t necessarily mean your pet can’t take a break from a dog’s life; socialization-focused care has become widely available, putting all the old worries and risks to rest.

You would think that the services of a professional boarder would be costly, but it’s actually remarkably affordable in this city. Compared to places like Chicago and New York, the average price per night is actually at least a good third less than what you’d pay elsewhere for similar quality of care, including supervised play areas, private spaces, and on-demand webcam access—all day, every day …

(… end excerpt)

Read the whole article!

(Begin excerpt …)

Studies have shown smell to be one of the most extraordinary senses of our five, linked in deep and powerful ways to cognition and memory. All it may take is a whiff of an aroma to take you to a time, a place, to something as long as an era or as short as a moment. Sweet olive in the springtime; briny air in the Gulf; the deep breath you took before you said, “I do.”
That’s right—a scent, if chosen well, can kick-start your brain, bringing a lifelong association to that magical moment that you pledge your life to another and began the rest of your life. Therefore, the importance of choosing the right perfume isn’t to be underestimated. It will forever remind you of the day everything changed for the better.
Most brides want to feel like a princess on their wedding day, and history shows that the final accessory for royalty is a distinctive and beautiful scent. The use of personal fragrance, especially for grand occasions, can be traced back to ancient Mesopotamia, before even Biblical times. The priests and ruling class of Egypt annoited themselves with distilled oils of wood and flowers and the technology eventually spread over to Europe; the Hungarians introduced the first true modern perfume in 1370, blending scented oils with alcohol for their queen. The Medicis of Renaissance Italy further refined the process before France took over as the modern perfume capital.
But what exactly is perfume? Generally, a fine fragrance is essential oils and aroma compounds diluted with a solvent—alcohol or other oils like coconut or jojoba. The scents are determined by top notes, your initial impression of the perfume that fades away quickly; the heart or middle note, the core fragrances that emerge 15-20 minutes after the initial spritz; and the base note, which is generally muskier and lasts longer. Depth and complexity emerge once the fast-dissipating top notes evaporate, after which the heart and base work together to create the perfume’s main theme, altering to the wearer’s body chemistry and heat. This is why it’s always recommended to test a perfume on your skin and wear it around to get a true idea of how it smells on you specifically.
And how many scents there are! Aroma is commonly derived from plant sources, which provide for infinite possibilities. Flowers, fruits, leaves, twigs, resins, seeds, bark and woods are usually used, and sultrier scents can be derived from animals and include ambergris (commonly referred to in scent profiles as just plain “amber”) and musks. It’s the concentration of these essential oils to dilutants that determine the category of a fine fragrance. The strongest is a straight-up perfume extract, but what is generally offered to the public ranges in potency. From strongest to weakest, they’re labeled with notations such as Eau de Parfum, Parfum de Toilette, Eau de Toilette, Eau de Cologne, body spray and functional fragrances, which are scented supplementary products.
A precise science, there are also many other classifications for perfumes. In the most general sense, there are three primary groups, with subcategories within each: floral, fresh and woody. Which of these will best suit you personally depends on many factors since many modern scents blur the lines, but generally, one of these groups is your usual go-to, and like your bridal makeup, you want your wedding fragrance to be very you, with your essence and personality shining through … but better, more special, and more refined.

Flirty Floral

The most popular and diverse, delicate feminine fragrances with flowery top notes can run the gamut. They’re always flirty and romantic and can also be light, soft, exotic, or classically sweet. To choose the right one for you, it’s important to take a sniff at different combinations. The blossoms you like may surprise you, so it’s good to keep an open mind when exploring these options. For instance, you may cringe at the sweet smell of jasmine in fresh concentrated doses, but you may adore it with white rose. Or vice versa—you may find jasmine too light on its own, but perfect filled out with gardenia and violets. Different components interact with one another variably based on combination, leading to many subgroups.

We have floral bouquets with their coquettish light mixes that remind you of a burst of laughter in a wildflower field in the spring, or you may dislike that and prefer the Oriental notes of a spicy, sexy and bold romp in the falling leaves of autumn. You may prefer something more modern like a juicy fruity floral (sometimes considered “fresh” if citrus is involved) with notes like tart berries, currants, nectarines and other essences that take you into a summer garden with fresh lemonade and big white hats …

(…End excerpt)

Want to find out what scent is yours? Well, keep on reading then! Click here to download.

(Begin Excerpt …)

An understated entrance in busy Fat City belies the modern décor and spacious establishment hidden behind dated red brick walls; the serpentine line of people crowded out those doors and through the parking lot served as only one indication of the treasure housed in such a humble facade. It’s not immediately apparent that the many-storied gray building is connected, but once indoors, the entire atmosphere changes as the size of the beautifully renovated restaurant is revealed. It’s a sensory overload. Look at the lobster tanks! The professional oyster shuckers behind the bar! Get hypnotized by the huge flames leaping through the air, dancing in joyous abandon as they carry on doing what made Drago’s famous—charbroiling oysters.

I wasn’t given too much time, though, to absorb my surroundings. It was only a moment before I was approached by the matriarch of the Drago’s empire—a woman of grandmotherly solidness you’d hug if she weren’t so meticulously dressed and well-accessorized; a lovely oyster with a perfect pearl hung around her neck.

“I’m Klara. Do you want coffee, or maybe lunch? Some charbroiled oysters?” she asked in a lovely lilting accent. “Tommy will be here soon.”

Tommy, the son who now runs the operations founded by his parents, Drago and Klara Cvitanovich, did indeed arrive soon. A tall man of powerful build, Tommy strode in authoritatively and self-assuredly, instantly recognizable by a charismatic and attention-grabbing aura. This was a man who was sure of himself. Drago himself followed, a bit more reservedly and with a cautious step. He greeted me with old world courtesy in a soft voice as kindly as his smile.

The Cvitanoviches, an immigrant family with roots in Croatia and ties in British Columbia, then sat down to tell me their story—the one of the American dream.

(… End Excerpt)

That was just the introduction. Download and read the whole interview!

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Lent used to be about sacrifice, will power, and self-control. The focus was on repentance and prayer, fasting and Jesus. It’s still about all that, but it’s now also an exciting 40 days and 40 nights of triumphing over gluttony and desire, six weeks of innovative recipe creation with TV chef-like challenge guidelines, and a month and a half of getting back into shape almost by order of God after the past few gut-busting holidays.

Traditional practices were certainly conducive to getting one’s weight back down. Meals were forbidden before the evening Vesper prayers were read, alcohol couldn’t be consumed, and a generally meat-free weekday diet was encouraged during Lent. Theologian Theodulphus of Orleans of the eighth century “regard[ed] abstinence from eggs, cheese, and fish as a mark of exceptional virtue,” not a requirement; Pope St. Gregory I later made it church common law that folks stay away from “lactinicia”—all items from flesh animals, including dairy—barring exceptions made through donations to the church (of course). So throughout history, exact rules have always been fairly flexible, making Lent a fun test for home chefs, pushing them to extend their repertoires with restrictions only as tough as they want to handle.

Although people may extend their sacrifices to activities or other substitutions, most choose to observe the traditional meatless rule. Lenten restrictions have become strategies for getting trim again, with weekday vegetarians and occasional teetotalers emerging to dedicate themselves to their religion and a healthier lifestyle. Restaurants in dining capitals of the world like New Orleans support the decision to uphold Lenten conventions with the construction of special menus. But in today’s age, chefs find ways to follow the rules without giving up flavor, a tasty tongue-in-cheek toeing of the line of the principle of Lent, as for 40 days and nights, observers are pushed to find new and inventive ways to keep those taste buds awake while slimming down and staying health conscious. Don’t grow despondent over dietary restrictions; instead, push your skill to the next level and find your culinary inspiration this Lent!

To read the article and its recipes, download the PDF.

New Orleans Bride, Winter 2009

(Begin excerpt …)

Chaos is king as the big day draws ever closer. Friends and relatives can’t help being underfoot, unintentionally contributing to the lovely knot of stress living between your shoulders, and all the women in your life struggle to find common ground outside of yourself. Groups of acquaintances are beginning to clash or section off. You want your loved ones who haven’t yet had the chance to get to know one another to do so, but hosting a party is an overwhelming idea at this point in time for you or your frazzled maid of honor. So what to do with all these different ladies from different backgrounds, short of declaring defeat and running off to elope in a blaze of petticoats and running shoes?

A solution that’s all the rage in cosmopolitan cities throughout the U.S. is within reach of New Orleans brides at their wits’ ends, too – wedding party spa parties. After all, the best way to dispel negativity is to introduce positivity and at a spa, that’s the name of the game. Indulgence and peace are focal points, distracting from the unfamiliarity of previously uncombined social circles. Nothing can get rid of tension faster than supple hands kneading sore muscles, and there’s simply no greater equalizer than being wrapped bare-bottomed in a towel with a face tightly coated with clay. Seriously, who can feel holier than thou or pass judgment on another nearly naked?

The concept of bringing people together through pampering shows its brilliance through its longevity. Bonding through relaxation has had its place throughout the ages and has spanned the globe, from social soaks in Roman and Turkish baths to colonial French hairdressers and their hours-long sessions. Reflexology has been around as long as the pyramids have (both claiming Egyptian origins), and Chinese bodywork has carried through the centuries as well …

(Begin excerpt …)

Relax! And keep reading.

Steak the Great: When Seeing Red Means Feeling Good

(Begin excerpt…)

Beef has taken quite a few blows to the ego in the past few years, with talk of saturated fat and rumors of “Mad Cow Disease” scaring those on-the-paddock-rail about red meat. However, for diehard bovine fans like myself, none of that matters. All that’s real in a dining moment is the pure, unadulterated pleasure of cutting into a savory, well-marbled hunk of steak, black and charred at the edges, sitting in a pool of butter, covered in creamy sauce or wine reduction, or naked with coarse salt and cracked pepper.

My love affair with steak doesn’t discriminate— velvety, lean filet mignon, that most prized tenderloin; ribeyes, with their crispy fat running rivulets of flavor throughout; meaty and lean except for one fatty edge describes the New York strip; big, bold, on-the-bone T-bones/Porterhouses, filet on one side and strip on the other. There are many more varieties, but the above is what’s most often served and greedily devoured on special occasions. Best at medium rare, with sealed-in flavor on the outside and a warm, red center to ensure tenderness, chefs will still willingly prepare their beef rare (succulent red center) or medium (hot and mostly pink), but woe to he who orders a steak dry and brown, better known as well-done, at a steakhouse.

Taste is determined by other factors, too, such as grade (Prime, Choice, Select, and Standard, in order of decreasing quality), type of cattle (Angus being one of the most in-demand American breeds), and, interestingly, the way it lived (grass or corn-fed, organic) as well as the way it died (Halal, Kosher).

Now that the crash course is over, rounded up for you like a herd of delectable Wagyu cattle are profiles of the most talked-about steakhouses in town. So keep talking, New Orleans, and enjoy.

Besh Steak
Harrah’s Casino, 228 Poydras St., 533-6111

Don’t let the flashing lights and bursts of noise in the casino fool you—the incomparable (John) Besh Steak, led by Chef Jared Tees, is a far cry from what you’d expect of a typical casino restaurant. Instead, with Rodrigue’s Blue Dogs adorning the walls, it’s more a slice of New Orleans in Las Vegas fine dining heaven. Playful combinations in obsession-worthy appetizers and entrees stimulate your senses as much as the beeps and whirs on the not-so-distant floor. No steak is like any you’ve had before: prime rib, soft and supple with a subtly honeyed Asian flavor, thick filets with marrow butter, a 38 oz. “Cowboy” (bone-in ribeye) draped in Bordelaise, and porterhouses as thick as a fist with garlic butter graced with a peppery kick. Sharing is the only way to leave the table on your feet and not a forklift. $$$ - casual, fine dining; group nights out

(…End excerpt)

Read on! Download the full story here: “Steak the Great”

(Begin excerpt …)

See the Light: Where we’re going in 2009 in health, beauty and wellness.

There’s no better time to reflect and observe patterns already in motion than when a new year creeps up on us. It truly is the end of an era as the old phrase “no pain, no gain” finds itself unceremoniously escorted out the door in 2009 with the wane of invasive cosmetic procedures and beauty treatments more trouble than they’re worth. Generation X is beginning to show signs of wear around the edges, as aptly pointed out by Annie Richard of M.D. Claiborne & Associates, as is our environment. Repair and damage prevention, both for our bodies as well as for the planet we live on, are becoming bigger blips on our radars, taking the lead in trends this upcoming year.

seeing the (green) light
It has become extremely important to take care of the Earth that has for so long taken care of us. Eco-friendliness has been edging for a more dominant place in the spotlight – as the public clamors the industry delivers and spas have been starting to cater to the conscientious. Green Spa Therapy offers all natural treatments and The Spa at the Ritz-Carlton has created a special menu with Kniepp products and a “green” room, complete with environmentally correct linens, soaps and even paint. Christy Rantz at The Spa predicts that “there will be a continued focus on eco-friendly treatments as well as ‘green’ merchandise.” Rantz continues, “harsh chemicals are damaging to the environment and contribute to climate changes, which has become top of mind for consumers.” Although we’re moving forward in time and technology, we’re also taking a detour to the past, regressing to embrace milder natural ingredients and materials. Jody Villeco, Quality Standards Coordinator for Whole Foods Market, says that 2008 saw an increased focus on natural body products, leading to the recent launch of the Premium Body Care standard initiative, raising the (soap) bar for what defines quality natural care goods so that consumers can make better choices. Working with chemists to create fair, attainable standards, Whole Foods hopes that these new guidelines will force manufacturers to strive for less processing and the removal of irritating ingredients and artificial fragrances.

Other naturally inclined solutions to wellness woes include treatment services – we’re not just turning to products alone. As people become more stressed, the need to reward oneself increases proportionately, so to maintain a mental and physical balance, it’s back to basics – like Swedish massages. Demand for overall wellness over plain relaxation also continues to grow, as the general public actively seeks prevention as a partner to cure with services like Thai, deep tissue and aromatherapy massages …

(…End excerpt)

Want to find out what else is in store for this year? Download the article and read on.

(Excerpts from “Modern Creole: Good for Your Heart & Soul)

It’s not often that two simple words can create strong vivid imagery and sensory awakenings. But say the words “Creole cooking” to anyone who’s ever had the transcendental experience of tasting it, and that person immediately feels a distinct hankering for the mind-blowing, kick-in-the-mouth flavor of Creole food, and with good reason.

Tantalizing and sinful, one of the greatest pleasures in life is a good old-fashioned Creole meal, legendary for its ability to put a little Euro-Caribbean port city on the international map.

Creamy, decadent sauces, mysterious spice blends, and hot bread that crackles and steams when the crisp crust is broken–all of these are staples of Creole cruisine, much to our simultaneous pleasure and detriment.

And like most of the tastiest forms of food to go down the gullet, traditional Creole, obviously, may not be the healthiest style of preparation. Derived from French cooking, it’s a method steeped in as much butter as it is in history …

A New Approach to Cooking

…Creole recipes are once again in a state of a great evolution. The public has become increasingly aware of its health. These days, trapped behind paper-piled desks in air-conditioned buildings, many of us are more prone to exercising our mouths or minds than our bodies.

Our level of physical activity–hectic as our lives may be with the kids’ soccer practices, housecleaning, and running back and forth between business and personal appointments–is still simply not up to par with our horseback-riding, field-laboring, clothes-scrubbing ancestors …

… Now that heart disease has been identified and is often avoidable, it makes a great deal of sense to keep our tickers in tip-top shape. Giving up tobacco, exercising, and eating right all play a part in thwarting cardiovascular problems, and so does eating healthfully. But could Louisianians go bland and boiled after a lifetime of Creole goodness?

Luckily, they don’t have to! Chefs are now recognizing the need to focus on heart health and are finding ways to do so without sacrificing flavor.

The answer is not to cut down, but to add more–more produce, more (and better) grains, more variety in meats, and more options in lean protein. And in being the resourceful folks we are, we’re seeking and finding substitutes, adding new tastes, and again reworking age-old traditions … all the wile maintaining what has made the Creole cooking style adored for hundreds of years–in-your-face flavor that puts a smile on your mug, contentment in your soul, and now, a good feeling in your heart.

Want the unabridged print version and some healthy recipes to add to your repertoire? Download the whole story here.

Where Y'at Cover Story: Parting Is Such Sweet, Sweet Sorrow

(Begin excerpt …)

It’s no surprise that the fondest memories of New Orleans are made around food. Our rich, bold, flavorful cuisine is internationally acclaimed, but ironically, it’s so delicious and filling that many don’t even realize that the last course at our award-winning restaurants is just as ingenious and mind-blowing as the first. Well, this fall, it’s time to take a tour of just what this city has to offer the other, sweeter side of your tongue. Save room and linger a while – these are the spots you’ll be loathe to leave.

Brennan’s
417 Royal St.

Dining at Brennan’s is far from just a meal—it’s an exquisite experience from start to finish. And oh, what a finish! Dessert is a grand finale, especially when it comes their world-famous original, Bananas Foster. Sautéed tableside in soft brown sugar cut with fragrant cinnamon, butter, and banana liqueur, fresh bananas are flamed in rum, then served with cool vanilla ice cream, forming a lovely contrast in temperature and texture against the firm bite of the fruit. Once you’ve had a taste of this, regular bananas will be forever ruined for you, so be warned! This is a dessert that will change your life. Another signature made before your eyes is the Crepes Fitzgerald, a golden crepe filled with cream cheese and sour cream in a perfect ratio, topped with strawberries set excitingly ablaze in a Maraschino sauce. Similar but less flashy are the Crepes Bridget, accompanied by chocolate fudge and whipped cream instead. No dessert menu in New Orleans is properly rounded off unless a pecan pie appears; theirs is a chocolate variation of the beloved classic.

Brigsten’s
723 Dante St.

Complex and daringly flavorful seems takes the lead at this cozy Riverbend restaurant, but the subtlety and homemade goodness of the desserts, juxtaposed against the old-fashioned family home floorplan and décor, bring you back to meals at Grandma’s. Handmade crust envelopes a crunchy Pecan Pie accented with plenty of thick caramel and a peanut butter cookie with vanilla ice cream. Their Banana Bread Pudding is unassuming and comforting, served with light banana custard and caramel sauces, Bananas Foster adding a touch of cinnamon. Thick-cut strawberries accompany the mild, cool Tres Leches Cake, and chocolate whipped cream helps to pull the dreamy dessert back down to earth; but a thick slice of the heavenly Double Chocolate Cake puts you in limbo again. Moist and made entirely with Ghirardelli cocoa powder, the flavor balance is such that the cake retains a remarkable mildness that’s generally appealing.

Commander’s Palace
1403 Washington Ave.

There are almost no words for the restaurant that practically invented the standard for New Orleans excellence. Every Commander’s creation is unforgettable, from the century-old Bread Pudding Souffle – a soft, fluffy cloud of a dish punched with a pool of whiskey cream – to Chef Tory McPhail’s edgy new interpretation of autumn breezes – a dense, spiced gingerbread cupcake with molasses, green apple strips, ganache, and mint. “Chocolate” stunningly presents Swiss dark, white, and milk chocolate, salted fudge ice cream, roasted pecans, chocolate espresso beans, and chocolate cigarettes with a balance that can be universally appreciated. Chocolate also graces the warm Pecan Pie, countered by Fleur de Sel caramel. And speaking of fleurs, “stunning” is the only word for the Dixie crystal fleur de lis atop the golden crust of the plate of Crème Brulee. Yes, plate. And the Creole Cheesecake is also a hefty fellow, with smooth house-made cream cheese. This favorite is the fruit of five days of painstaking labor, and simply divine in a honey graham crust and topped with a chocolate lattice and caramel. For more homegrown goodness, the Peach Cobbler is the best I’ve ever had, covered in crumbly streusel and served a la mode. Much lighter is “Citrus,” a frothy lemon meringue sorbet with hints of orange and mint, and plenty of frozen vodka for that truly happy ending (… End excerpt)

Read on! Download this sweet thang right hea’.

A regular monthly column for Where Y’at magazine, news blasts, press releases, and direct source data is incorporated into short information-dense but fluidly flowing paragraphs that “discuss dishes, deals, and doings” in New Orleans’ food world. Changing the style from what used to be referred to as “regurgitated press releases,” I introduced a familiar, chatty, conversational tone with elements of humor, irreverence, and of course, my trademark effervescence.

Food News, February 2009 Clip

(Sample column)

“It’s the most wonderful time of the year…
It’s the hap-happiest season of all …”
–Andy Williams

For people in other parts of the country, this song brings to mind red and green, blue and silver. But here, that’s far behind us, washed away in waves of green, purple, and gold. In case you haven’t noticed, it’s Mardi Gras time yet again!

PJ’s Coffee was one of the first places to get your mouth in the mood, unveiling its newest seasonal flavor, the King Cake Blend. As always, this local coffee chain uses its premium hand-selected Arabica beans as the base of their flavors, and this latest creation will be sure to satisfy even the sweetest of teeth. “Liquid king cake,” is how PJ’s Roast Master Felton Jones described it–“smooth and robust with a hint of cinnamon.” To me, that sounds like a new tradition in the making, and the perfect complement to the sugary brioche-like pastry PJ’s is keeping fully stocked, in cream cheese, praline, and traditional flavors.

They’re not the only ones getting in the sugar-high mix—Whole Foods has unleashed a dark, rich stranger on us, and the name is Yves Thuries…chocolate. The French chocolatier is offering to the public some really innovative bars of dark, white, and milk chocolate enhanced with your choice of mint, hazelnut, cocoa nib, and pear. To take it a step further, candied pink rose and violet petals can make these a great gift for either Valentine’s or Mardi Gras.

If all that sweetness is already starting to make your teeth and head hurt, maybe some actual food might help. You know, like the kind they have on the new lunch menu at Begue’s in the Royal Sonesta. Mondays through Saturdays, 11:30-2, they’ll be serving up the good stuff, from turtle soup to a baby spinach salad with pears, blue cheese, and pecans to sandwiches to full-sized steaks.

That’s not the only serious lunch in town, though—Chef’s Charity for Children, a benefit event for St. Michael Special School, is hosting an ambitious meal on Tuesday, February 3, from 10-2 at the Hilton Riverside. The guest chef list has got some serious clout, with John Folse, Lazone Randolph (Brennan’s), Emeril Lagasse, John Besh, Leah Chase, Frank Brigtsen, and a good many more. Tickets are just $55 each for one of the best meals of your life.

Another great value that’s kicking off is Ladies Night at Gattuso’s, one of our city’s Westbank favorites. Wednesdays are going to find the new renovation chockfull of eye candy from 4-9 PM, since girls drink totally free during that time. The recently redone space is just as much of a draw as the free booze, though, and from all reports, it’s a fair claim.

More on recent redos, Coquette, brainchild of Chef Michael Stoltzfus (formerly of August), has just announced that its second floor is now open for private parties of up to 40. Since this restaurant is just a baby, diners get a whole lot of freedom in selecting their event menus and the chef, so far, has a great variety of phenomenal dishes to choose from.

Coquette certainly isn’t the only establishment branching out this season. Aloha Sushi’s going to be making a splash at the Sun Ray Grill in the Warehouse District; their grand opening celebration is slated for February 3-7. Half of the sushi bar’s proceeds are going straight to the Lake Pontchartrain Basin Foundation, a really great cause that many of us are already familiar with. Pacific inspiration is the key theme for Aloha, as you may have guessed, but you get the best of both worlds by being given the freedom to order from either menu.

That’s not all, folks. Mardi Gras is on the national radar, but so is New Orleans right now. USA Today gave our city quite a few high marks in their “Food & Wine “section this year, naming the oyster meat pie from Cochon and Meauxbar’s Napoleon of crawfish, avocado and tomato confit as top dishes for the year and Stella! as a runner-up for their “Meal of the Year” title. The paper goes on to discuss the tenacity of our restaurateurs and chefs during the mess we call Gustav, citing Daisy Dukes, EAT, and Mr. Chubby’s Cheesesteaks as troopers that made sure the city was well-fed in every way.

The Creole cream cheese cheesecake from Commander’s Palace also got a shout in USA Today, but their press this month went beyond that. Voted “Top Décor” for Zagat’s latest survey, the people have spoken that classic quirk is a perennial favorite. The biggest honor, though, is that they earned the “Most Popular” tag for the eighteenth time. Congratulations, Commander’s! With a fresh attitude like that of Chef Tory McPhail, this oldie remains a goodie.

And now that we’re seriously entering the Carnival zone on our calendars, goodies are solidly on our radars. So get those chairs out ‘da closet and repaint those ladders! Like I said, “it’s the most wonderful time of the year…!”

For more of the like, download PDFs of past columns, or visit my Archives:

Food News, January 2009

Food News, February 2009 (shown above)

Food News, December 2008

New Orleans Secondline Jungua Article Screenshot

(Full article)

To us far West Westerners, anything from that other hemisphere is exotic and excitingly unfamiliar. The Asian subcontinent and all of its culture and tradition is still almost as great a mystery to us now as it was a century ago. But it is this aura of alien-ness and this sense of the veiled unknown that lend shows like JUNGUA: Descendants of the Dragon the shrouded allure necessary to go from mild success to the traveling headlining tour it is.

The act’s pedigree is an impressive one. Produced by two Cirque de Soleil alumni, former world-renowned acrobat Yan Yan Zhao and talented artistic director Mark “Eddy” McGuire, this show incorporates the drama, skill, and beauty that are the cornerstones of performing arts. Both knowledgeable experts in the field of Chinese acrobatics, their ability to channel the most impressive moves and routines into their show is commendable. But then again, so are the players.

There are two major types of performers in this show – martial arts experts, the Shaolin Disciples, and the Imperial Acrobats of China, skilled contortionists and incredible mavens of controlled movement. Both groups are the best of the best, and given the feats they accomplish every performance and the endurance needed to get through a single show, they simply have to be.

The Imperial Acrobats are comprised of four ladies, all professionally trained since childhood and shining stars of the Beijing Acrobatic Troup near the Forbidden City in China. These women dedicate their lives to learning the art of movement, incorporating classic and modern dance moves, hand-balancing, foot juggling, and shocking yet graceful and beautiful contortions into their act. You’ll see elaborate costumes that much more accurately represent traditional Chinese dress than the modernized yet more commonly seen Mandarin Qipao gowns. That is, of course, when they’re not wearing sequined, second-skin bodysuits that further enhance the contortionist acts. But it’s not like those performances need much enhancing, though. Balancing acts with real lit candelabras, juggling cloths and umbrellas with hands, feet, face, or a combination, and exquisite dances, including the ‘Flowing Sleeves’ and Thai-inspired ‘Goddess With Eight Arms,’ set to Chinese music with a contemporary Western twist, will have you gasping with wonder and amazement.

The Shaolin Disciples are equally trained, following a demanding and rigorous lifestyle of peak physical fitness and the ability to truly achieve mind over matter. Also recruited at a tender age, these Kung Fu masters come from the world-famous Shaolin Temple and Shaolin Kung Fu Institute in Dengfeng, China. This form of martial arts originated 1,500 years ago as a method of moving meditation for the monks, eventually developing into a form of self-defense with fluid moves and lightning strikes, both in hand-to-hand combat and in the use of classical weaponry. The Disciples also demonstrate Qi Gong, a controversial practice that teaches its students to regulate and specially target an individual’s qi, or life force. Through intense mental focus and channeling of this abstract energy, the fighters cause their bodies to become impervious to spears, beds of nails or swords, and other normally puncturing objects. Their concentration is such that they are able to power through concrete slabs, wood, and metal, and have bricks hammered and broken atop their heads with no apparent resultant physical damage to themselves.

The beauty in their performance is in the sheer artistry involved. Kung Fu, a method of fighting that can easily kill, is transformed truly into martial arts. Intense and pulsing music, liquid movement, impressive choreography, dramatic lighting, traditional costume, and the show of grace in every small motion come together to make this deadly art a gorgeous dance rich with meaning. The same goes for the acts of the acrobats, as contortions are demonstrated with stylish flair, elegant finesse, and astonishing control. Their movements are delicate and lovely, but their sheer physical ability, apparent with the slow smoothness of their actions, is just incredible. The dances are perfectly synced and capture many of the classical elements of Chinese dance.

This stunning show is s solid bargain at just $35 a ticket, available directly through Harrah’s. Prepare to be blown away and to experience some of the best things Chinese entertainment has to offer with the show-stopping drama American production contributes. JUNGUA: Descendents of the Dragon is a winner from first astonished outcry to the very last pulse-pounding sharp intake of breath, and the ninety minutes fly on by as quickly as the Shaolin Disciples across a stage that can barely contain the excitement.

Read the article online by going to SecondlineNews.com.

Cover Page: FBT Comparative Analysis

(Excerpt, from Page 2)

Executive Summary

PROJECT DESCRIPTION
First Bank and Trust approached Mudbug Media in August 2007 regarding a redesign of the website
fbtonline.com. Before this redesign was to take place, a comprehensive survey was commissioned for the
comparison of the websites of 14 banks currently doing business in southeastern Louisiana and Mississippi
including First Bank and Trust and their affiliates. Each of these sites was judged on several criteria: aesthetics,
organization, the presence of features common to banking websites, and web development best practices.

ANALYSIS SUMMATION
Though none of the websites reviewed ranked outstandingly in every category, several sites merit special
notice with respect to certain criteria. Visually, Regions ranks the best overall for their simple branding, vibrant
color, high-quality stock photography, and modern typography. Capital One also deserves special mention with
their superior use of attractive animations that call attention to important information. Chase, Regions, and
Capital One - the largest banking institutions reviewed - all boast feature-rich sites, and the smaller Hancock
Bank impressively offers a comparable array of features on its site as well. Organizing a website becomes more
challenging as the site grows in size, and Omni Bank, Gulf Coast Bank and Trust, and First NBC organize their
content superbly for websites of their respective business sizes. Functional best-practices for websites were
widely in place, though technical best-practices were poorly followed; most sites did not employ any current
search engine optimization techniques, and every site failed the 508 Compliance test, a measurement of a
website’s accessibility among the disabled.

STUDY CONCLUSIONS
The First Bank and Trust site ranks in the middle of the pack in most respects, with the notable exceptions of
written content (better than most competitors), organization (below average), and the online banking interface
(ranks poorly). However, the site can be greatly improved by reorganizing the existing content, splitting long
pages into several smaller ones, overhauling the visual aesthetic, and consistently applying these principles to
every part of the site, especially those areas provided using third-party services (e.g. online banking).

Download the entire comparative analysis by clicking here.

Mudbug/Stryker Spine Service Brochure

Check it out! Click to download the Mudbug/Stryker Orthopaedics Brochure, whose copy is similar to the Spine Brochure shown above.