Final Eatery In New Orleans

Andra, Linda and I had brunch at Brennan's on Royal Street, also in the French Quarter. They make a great Creole Bloody Mary even without the vodka. Their recipe book lists the ingredients as: vodka, lemon juice, celery salt, Tabasco, tomato juice, Worcestershire sauce, black pepper, wedge of lime and a spiced green-bean for garnish. Actually the green-bean tasted more like it was pickled. Three course prix fixe brunch got me: Strawberries with Double Cream; Eggs Shannon - poached eggs atop fried trout, served on a bed of creamed spinach and topped with Hollandaise Sauce; and Bananas Foster, which was originally created by Brennan's. Andra and Linda indulged in other items and Esther was quite startled when she saw the eggs, wondering if they might have actually come out of her ass.

Eating My Way Around New Orleans

I was off to dinner prior to my radio show. The Hotel Dupuy is home to Le Meritage and Chef Michael Farrell. I love that they do "French Service". That is when enough waitstaff go to a table and place the plate down in front of each patron at the exact same time. The menu reflects being paired with wines and each item can be made as a small or regular portion, which gave me the opportunity to savor a few. I had: Jumbo Lump Crab Cake with crawfish and creole spices; Savory Lamp Chops with sweet potato, apple and bacon hash; Duck Two Ways, fig compote, foie gras, butter potatoes, and a sample platter of desserts.

New Orleans Continued

After the fabulous lunch at Cafe Amelie, Andra, Linda and I needed to walk it off and explored the French Quarter. Lot's of places to shop and that's where we found Ida, the long lost daughter of Esther, from the Rubber Chicken Forest. Esther did not know and would not know until the first day of the Sweet cruise. We went an art store where Barbara Yochum specializes in magic and mermaids. Check it out on www.spiritpainter.com