A Taste of New Orleans-Wining & Dining Your Way through the Crescent City
By New Orleans CVB
06/13/2008
Get a sense of the Cajun and Creole way with a group trip to New Orleans. From rich Jazz music, to wordly cuisines and attractions any group will love the entertainment and flavor of this famous city.
Contact Information:
t: view phone 800-748-8695, ext. 5053
e: view email lholland@neworleanscvb.com
w: view URL http://www.neworleanscvb.com
- Jazz Brunch
- Cooking Demonstration w/Lunch
- Rum Distillery Tour
- Local Vineyard & Winery Tour
- New Orleans Streetcar Ride
Tour Dates:
Number of Days: 3
DAY 1:
Start your first morning with a traditional Jazz Brunch. Sample favorites,
such as Eggs Benedict, Grits & Grillades, Bananas Foster, or bread pudding.
And, of course, it wouldn’t be a Jazz Brunch without the music!
A New Orleans Culinary History Tour should be next on the list. Stroll
through some of the nation’s oldest neighborhoods and learn about historic
cooking techniques. For lunch, take in a Cooking Demonstration,
where you learn how to make Creole and Cajun dishes.
Did you know that Rum is produced from Sugar Cane? Sugar Cane has
been a staple of Louisiana since 1751. Tour the oldest rum distillery in
the USA.
Choosing a restaurant in New Orleans for dinner can be tough, considering
how many wonderful dining establishments we have to offer.
DAY 2:
Start your day at Café du Monde for Café au Lait and Beignets. Then,
venture over Lake Pontchartrain to the New Orleans Northshore. Tour
Pontchartrain Vineyards and sip some Louisiana wine in their tasting
room. There are also several breweries on the Northshore.
Enjoy lunch at the Crescent City Brewhouse, a microbrewery. They
produce 4 different brews on site. Or venture to the Warehouse District
for lunch at Gordon Biersch Brewery. Early afternoon, shop at your
leisure along Royal Street. Finish up a day of spirits with the New
Orleans Original Cocktail Tour. Walk through the French Quarter’s
famous bars and restaurants and discover the history of the city’s celebrated
cocktails.
This evening, try an upscale cooking school! Not only will you learn to
cook, you will be given advice as to which wines would best complement
each dish. Unlike the “Naturally N’Awlins” type of cooking class
from yesterday, these classes are not exclusive to Cajun & Creole Cooking.
DAY 3:
Breakfast is a true dining experience in New Orleans. Try some classic
New Orleans fare at Mother’s Restaurant, with real local ambiance.
Afterward, hop on the St. Charles Avenue Streetcar and ride through
the Garden District and Uptown, past stately oak trees and impressive
mansions.
While Uptown, work your way to Magazine Street, which boasts many
cafes for today’s lunch. Try one of our well-known foods you have
learned about: a Po-Boy or Etouffee. After lunch, visit the numerous
eclectic antique and specialty shops that line Magazine Street.
Shop for the special spices, foods and cookery items that are necessary
for authentic Cajun & Creole dishes. Bring home some Filé, Tabasco
Sauce, Andouille or Boudin, Pralines or a King Cake. Also, for international
visitors, you can take advantage of tax free shopping.
You are now a New Orleans gastronomic expert! For your farewell dinner,
take a leisurely stroll or a carriage ride to your restaurant of choice.
The options are endless! You may want to dine in a restaurant that
offers live music, or experience outdoor dining in an eatery that features
one of the many luscious courtyards hidden inside the French
Quarter. Bon Appetit!
