This and That

Last night we had a very interesting program presented by Walter Wolf - thanks, Walter - which was attended by people interested in opening a food based business in New Orleans. It was very heartening to see people who are interested in taking the plunge and start a new business in the city.

I am also excited about the success of the Invitation to the Southern Table events. We have events coming up in Memphis and in Lafayette. More are in the works.

We have a summer camp called "Eating in New Orleans - Who I Am" starting in August. This camp will combine art projects and culinary projects, teaching the art of dining and good nutrition.

We are planning a great event with the French Cultural Attache in New Orleans, our newsletter is being received by an ever-expanding list of people, our library, our artifact collection, archives and menus are growing. We are just riding a rocket, and it is a great experience, establishing this new institution in a city that is emerging from its disaster.

Thanks to everyone who is part of this. And here is a way to celebrate. If you make a show of preparing this, it is even more festive. Ladling flaming coffee into cups is very dramatic. Enjoy.

Café Brûlot

Serves 8

8 sugar cubes
peel of one orange, without pith
peel of ½ lemon, without pith
1 small stick cinnamon
½ tsp. whole cloves
½ cup brandy or bourbon
3 cups hot, freshly brewed dark roast coffee (with chicory if possible)

Rub the sugar cubes with the orange and lemon rinds. Place a sugar cube in each of 8 demitasse cups. Heat the cinnamon stick, orange and lemon rinds, cloves and brandy together in a chafing dish. Flame the mixture. Carefully add the hot coffee. Stir. Ladle the mixture into the prepared demitasse cups.