We're growing and as much as we all like working 60+ hours a week and not getting caught up I think it's time to do some hiring. The FIG family is looking to add an Office/Administrative Assistant for 30 hours a week. The job will involve corresponding with new and returning clients (and handing them off to the appropriate salesperson), fielding information calls/emails, creating and managing forms for catering jobs, and keeping an office calendar. You will be responsible for making sure our office and kitchen staff are on the same page and developing effective communication strategies/methods.
Necessary skills:
- Proficiency in Microsoft Office Suite, strong Excel and Outlook skill required
- Familiarity with Google Documents or willingness to learn
- Excellent people skills
- Very organized and detail-oriented
- Ability to juggle many balls at one time
- 1-2 years of office experience
It would also help if…
- You have accounting experience or are good with numbers.
- You have respect for the environment and understand our mission at FIG to be good environmental stewards, minimizing our waste and using local and organic products.
- You like working in intimate office settings with direct owner contact (we don’t bite, I promise).
Compensation will be based on experience.
Send resumes to staff@FIGcatering.com. Please send a resume before calling.
Monday, May 6, 2013
Monday, April 8, 2013
Spring Cleaning
by Elyse Moore
In every job that must be done, there is an element of fun. You find the fun, and - SNAP - the job's a game! -Mary Poppins
What do April showers bring? Pilgrims! (Get it, May flowers, the Mayflower. Right, you got it.) And spring cleaning!
One aspect of events, and weddings in particular, that we’re always anxiously aware of, and trying to improve/limit, is waste. In an effort to put together a beautiful and unique event for 150 (or more, or less) of your closest friends and families, you might find yourself needing to purchase a lot of unique stuff, in multiples. Lots of multiples. That you will never need or use again. Now that the “I do’s” are signed, sealed, and delivered, you don’t really want to be indefinitely storing dozens or hundreds of mason jars, little vases, votives, handmade runners, yards of fabric, and other assorted DIY projects. Ultimately, when you move or have kids or get a big dog, these trinkets and bobbles will end up in a landfill or an alley, hoping someone will stumble upon your box of creative goodies and make good use out of them.
Have you ever heard of The Great Pacific Garbage Patch? That's a real thing. But, ok, so maybe your milk glass isn't exactly caught up in that mess, but plenty of waste is, that could have been reused or recycled, just like your leftover wedding and event decor.
Spring is the perfect time to make a concerted effort to clean out our (event) closets of excess. (More room for summer dresses and rosé! What's that you say? You don't keep cases of rosé in your closet?) Or, if you're getting married this year or next, maybe you're in the opposite-of-spring-cleaning phase and stocking up on boxes of unique goodies for your party. But either way, the Chicago Green Wedding Alliance has the perfect event to assist you! On Sunday, April 28th join us at Loft on Lake for the first annual Great Wedding Recyclery. We already have a ton of couples and vendors participating, but we're still looking for lightly used and vintage wedding or other event items - from Mason jars, to vases, to dresses, to jewelry, and more are wanted - for brides, grooms, and vendors to peruse and buy. And maybe you're one of those couples or vendors looking to stock up on this swag, in which case, have we got a deal for you! Please stop on by and say hi-- save money, reuse stuff, and save the world (or at least create a little less waste).
$5 suggested donation benefits The Resource Center.
In every job that must be done, there is an element of fun. You find the fun, and - SNAP - the job's a game! -Mary Poppins
What do April showers bring? Pilgrims! (Get it, May flowers, the Mayflower. Right, you got it.) And spring cleaning!
One aspect of events, and weddings in particular, that we’re always anxiously aware of, and trying to improve/limit, is waste. In an effort to put together a beautiful and unique event for 150 (or more, or less) of your closest friends and families, you might find yourself needing to purchase a lot of unique stuff, in multiples. Lots of multiples. That you will never need or use again. Now that the “I do’s” are signed, sealed, and delivered, you don’t really want to be indefinitely storing dozens or hundreds of mason jars, little vases, votives, handmade runners, yards of fabric, and other assorted DIY projects. Ultimately, when you move or have kids or get a big dog, these trinkets and bobbles will end up in a landfill or an alley, hoping someone will stumble upon your box of creative goodies and make good use out of them.
Have you ever heard of The Great Pacific Garbage Patch? That's a real thing. But, ok, so maybe your milk glass isn't exactly caught up in that mess, but plenty of waste is, that could have been reused or recycled, just like your leftover wedding and event decor.
Spring is the perfect time to make a concerted effort to clean out our (event) closets of excess. (More room for summer dresses and rosé! What's that you say? You don't keep cases of rosé in your closet?) Or, if you're getting married this year or next, maybe you're in the opposite-of-spring-cleaning phase and stocking up on boxes of unique goodies for your party. But either way, the Chicago Green Wedding Alliance has the perfect event to assist you! On Sunday, April 28th join us at Loft on Lake for the first annual Great Wedding Recyclery. We already have a ton of couples and vendors participating, but we're still looking for lightly used and vintage wedding or other event items - from Mason jars, to vases, to dresses, to jewelry, and more are wanted - for brides, grooms, and vendors to peruse and buy. And maybe you're one of those couples or vendors looking to stock up on this swag, in which case, have we got a deal for you! Please stop on by and say hi-- save money, reuse stuff, and save the world (or at least create a little less waste).
$5 suggested donation benefits The Resource Center.
Monday, March 25, 2013
Guest Blog: Katherine Anne
by Katherine Duncan
We launch 176 treats a year at Katherine Anne Confections. It sounds a bit nuts (and perhaps it is), but just like the folks at FIG we love new and/or unique food with a passion.
It makes my day when I see the expressions (and hear the noises) that people make when they try one of my confections. Especially when it’s something they haven’t had before, which, for our regulars, can be hard to come by. This brought about the idea that we should create a new truffle and caramel every week.
It’s really not THAT insane, when you think about it: there are so many different ways one can deviate from a classic flavor. Let’s take a fairly simple orange truffle. I’ve paired that with rhubarb, hazelnuts, figs, molasses, ginger, rosemary, thyme, smoked almonds, chilis, and other citrus fruits. We generally stay seasonal, but always pull from our stash of frozen market fruit during winter to keep things exciting. The goal is to combine familiar ingredients into a confection with a completely new flavor profile.
I’ve always felt that we should hold chocolate companies to the same standards as restaurants. When I go back to a favorite restaurant, I want to be challenged by the chef, to have them excite me with their newest offerings. In that vein, I decided to pair up with some of my favorite chefs to create a monthly special truffle that would highlight them and challenge me. We’ve gone with classic pairings like Bacon & Bourbon with City Provisions and a little off the deep end with Caramelized Onion truffles with Edzo’s Burger Shop.
Next month, we're working with FIG to create something that will highlight one of their favorite ingredients - FIGs, of course. (We're tinkering away in the kitchen as we speak.) The best thing about these collaboration truffles is that the proceeds from all sales benefit a charity; in April, the FIG truffle will benefit The Resource Center - an organization dedicated to reducing food waste in Chicago through composting, food recovery programs, and providing healthy food for low income populations through urban farm centers and markets.
To get a sneak peak/taste of our monthly truffle, caramel, and marshmallow flavors, we hold a preview party right before their launch. Not only are these a great opportunity for you to eat a bunch or chocolate, but they provide us valuable feedback on ways we can adjust our flavors before they are actually launched. Our next party is on Wednesday, March 27th so sign up and get your tastebuds ready!
We launch 176 treats a year at Katherine Anne Confections. It sounds a bit nuts (and perhaps it is), but just like the folks at FIG we love new and/or unique food with a passion.
It makes my day when I see the expressions (and hear the noises) that people make when they try one of my confections. Especially when it’s something they haven’t had before, which, for our regulars, can be hard to come by. This brought about the idea that we should create a new truffle and caramel every week.
It’s really not THAT insane, when you think about it: there are so many different ways one can deviate from a classic flavor. Let’s take a fairly simple orange truffle. I’ve paired that with rhubarb, hazelnuts, figs, molasses, ginger, rosemary, thyme, smoked almonds, chilis, and other citrus fruits. We generally stay seasonal, but always pull from our stash of frozen market fruit during winter to keep things exciting. The goal is to combine familiar ingredients into a confection with a completely new flavor profile.
I’ve always felt that we should hold chocolate companies to the same standards as restaurants. When I go back to a favorite restaurant, I want to be challenged by the chef, to have them excite me with their newest offerings. In that vein, I decided to pair up with some of my favorite chefs to create a monthly special truffle that would highlight them and challenge me. We’ve gone with classic pairings like Bacon & Bourbon with City Provisions and a little off the deep end with Caramelized Onion truffles with Edzo’s Burger Shop.
Next month, we're working with FIG to create something that will highlight one of their favorite ingredients - FIGs, of course. (We're tinkering away in the kitchen as we speak.) The best thing about these collaboration truffles is that the proceeds from all sales benefit a charity; in April, the FIG truffle will benefit The Resource Center - an organization dedicated to reducing food waste in Chicago through composting, food recovery programs, and providing healthy food for low income populations through urban farm centers and markets.
To get a sneak peak/taste of our monthly truffle, caramel, and marshmallow flavors, we hold a preview party right before their launch. Not only are these a great opportunity for you to eat a bunch or chocolate, but they provide us valuable feedback on ways we can adjust our flavors before they are actually launched. Our next party is on Wednesday, March 27th so sign up and get your tastebuds ready!
Thursday, March 21, 2013
Choosing liquor responsibly
by Michelle Marchisotta
Wedding season is upon us! With all of the important customizable decisions to make such as the venue, food and music, couples often don’t put much personalization and thoughtfulness into their libation list. Whether your guests are they type to drink & dance all night long or simply sip a cocktail or two, they should have a selection to choose from that stands alone, reflects who you are, and is of good quality. Often relegated to the groom or passed off on an unsuspecting friend, the bar selections can actually include meaningful selections. Trust me, I know from personal experience.
When it came to the bar for my farm wedding last year, my soon-to-be husband and I were dead set on choosing what we wanted. We chose Revolution Brewing’s ‘Bottom Up Wit’ because it’s what we had our first date. Even if it meant driving to the brewery the day before our big day to trek 2 kegs with us all the way west to the cornfields, we wouldn’t have had it any other way. We chose Two Brothers ‘Domaine DuPage’ because the farm worked closely with the brewery and it’s local, only a 15 minute drive from where I grew up and have frequented over the years. My husband home-brewed a farmhouse ale, with some Midwestern hops from the insanely friendly and educated men at Home Brew Shop in St. Charles. During our cake cutting, we clinked with flutes filled with Buffalo Trace. Not only is it our favorite bourbon because of taste but because we connect with the distillery’s integrity, values and sustainable practices.
Sounds like we did a not so shabby job with our alcohol selections, right? We did, up until here. Unfortunately, we involved friends and family in the rest of the decision making process which took us in a direction we didn’t intend to travel. We were told we were being too obscure and selfish. We got it all: “My bosses friend’s wife only drinks this,” “ I guess there just won’t be anything for Aunt June to drink,” “You know if you picked something more mainstream your bar package wouldn’t cost as much.” So, what did we end up doing? We added Ketel One, Bacardi, Tanqueray, and some macro-brews to our list making it completely unbalanced and as a whole, not representative of us and what we believe in. When I joined FIG they had just recently acquired their liquor license and I was happy to see that they had put together an awesome list of local brews (including Bottom Up Wit) and spirits from responsible producers.
Photo by Gina Cristine Photography
As it turns out, Buffalo Trace was the first thing to go and most talked about. Since the wedding, my dad and brother have it as a staple in their home bar set-up. The homebrew and the "perfect for summer" witbier with hints or coriander and orange were also talked about long after our big day. We would have loved to and should have included Prairie vodka, Letherbee gin and Old New Orleans rum completing what would have been our ideal list.
There is a lot involved in planning a wedding and sometimes it just feels easier to pass off one of your 'To Do's,' but choosing good drink is just as important as choosing good food so take a few extra minutes to do it. In the end choose what’s best for you, the Earth and be happy that you kept your integrity. Your friends and family just like mine, might just find their new drink of choice. Cheers!
Wedding season is upon us! With all of the important customizable decisions to make such as the venue, food and music, couples often don’t put much personalization and thoughtfulness into their libation list. Whether your guests are they type to drink & dance all night long or simply sip a cocktail or two, they should have a selection to choose from that stands alone, reflects who you are, and is of good quality. Often relegated to the groom or passed off on an unsuspecting friend, the bar selections can actually include meaningful selections. Trust me, I know from personal experience.
When it came to the bar for my farm wedding last year, my soon-to-be husband and I were dead set on choosing what we wanted. We chose Revolution Brewing’s ‘Bottom Up Wit’ because it’s what we had our first date. Even if it meant driving to the brewery the day before our big day to trek 2 kegs with us all the way west to the cornfields, we wouldn’t have had it any other way. We chose Two Brothers ‘Domaine DuPage’ because the farm worked closely with the brewery and it’s local, only a 15 minute drive from where I grew up and have frequented over the years. My husband home-brewed a farmhouse ale, with some Midwestern hops from the insanely friendly and educated men at Home Brew Shop in St. Charles. During our cake cutting, we clinked with flutes filled with Buffalo Trace. Not only is it our favorite bourbon because of taste but because we connect with the distillery’s integrity, values and sustainable practices.
Sounds like we did a not so shabby job with our alcohol selections, right? We did, up until here. Unfortunately, we involved friends and family in the rest of the decision making process which took us in a direction we didn’t intend to travel. We were told we were being too obscure and selfish. We got it all: “My bosses friend’s wife only drinks this,” “ I guess there just won’t be anything for Aunt June to drink,” “You know if you picked something more mainstream your bar package wouldn’t cost as much.” So, what did we end up doing? We added Ketel One, Bacardi, Tanqueray, and some macro-brews to our list making it completely unbalanced and as a whole, not representative of us and what we believe in. When I joined FIG they had just recently acquired their liquor license and I was happy to see that they had put together an awesome list of local brews (including Bottom Up Wit) and spirits from responsible producers.
Photo by Gina Cristine Photography
As it turns out, Buffalo Trace was the first thing to go and most talked about. Since the wedding, my dad and brother have it as a staple in their home bar set-up. The homebrew and the "perfect for summer" witbier with hints or coriander and orange were also talked about long after our big day. We would have loved to and should have included Prairie vodka, Letherbee gin and Old New Orleans rum completing what would have been our ideal list.
There is a lot involved in planning a wedding and sometimes it just feels easier to pass off one of your 'To Do's,' but choosing good drink is just as important as choosing good food so take a few extra minutes to do it. In the end choose what’s best for you, the Earth and be happy that you kept your integrity. Your friends and family just like mine, might just find their new drink of choice. Cheers!
Friday, March 8, 2013
Staffing & Training
by Taylor Dworak
With spring and warm weather around the corner, FIG is quickly preparing for wedding season! We are hiring. It is important to have a hard working dedicated staff to withstand some typical event occurrences - long hours, anxious brides, hungry guests, nasty clean ups – and others that may not be as typical.
Since we know everyone likes a good catering “nightmare” story, here’s one from the staffing side of things: It was a casual affair with drop-off food (prepared in our kitchen and dropped off ready-to-eat at the venue), servers filling in, and a self-serve bar. The ceremony was unique – the bride and groom created an app and in order to be “officially married” they both had to change their status at the end of the ceremony. The meal was light and diverse with deviled eggs, barbecue pork, Korean potato salad, and spring rolls. The bar was full of canned beer. The décor was eclectic and included a large, candle filled chandelier (see our helpful server holding the ladder). The crowd was a little rowdy and obviously used to weddings at banquet halls where they got a table to themselves and there was plenty of space, instead of a cramped art gallery on Halsted Street. Many beers were consumed and one guest, who had been particularly loud throughout the event, took a fancy to one of our female servers. She politely declined his advances and continued with her work. As the night progressed, the advances became louder and more unwelcome until culminating in the “gentleman” slapping her on the ass. She turned around and said (as calmly as she could), “That is not appropriate sir!” Justin, who was on-site and saw the instance, told the guy to go outside and take a breather and informed the groom. Although there was much laughter about it later, it’s times like these that we’re happy to have trained staff who know how to step-in when needed and handle (sometimes uncomfortable) situations.
It’s interesting to see the many walks of life that come through our doors wanting to enter the crazy world of catering. For some of our FIG staff, working in the service industry is their career, but for many others this is their side gig to make some extra cash, work some really cool events, enjoy delicious food, and meet interesting people. You name it we got it! Our staff members are also actors, writers, teachers, nurses, students, chefs, artists, physical therapists, musicians, dance instructors and even roller derby stars! No matter what background our staff comes from, it is important they all have training and exemplify FIG. We have regular staff training sessions – some of which are boring service courses in the proper way to set a table, but typically they are more interesting with wine pairing, cheese tasting, and visits to farms or recycling facilities (yes, we do think that’s interesting). We are so proud of our staff because ultimately when people order catering they are ordering service, not food. And, every once and a while we like to have a little fun too!
Photo by Steve Ewert/Greenhouse Loft
What are some of your work horror stories?
With spring and warm weather around the corner, FIG is quickly preparing for wedding season! We are hiring. It is important to have a hard working dedicated staff to withstand some typical event occurrences - long hours, anxious brides, hungry guests, nasty clean ups – and others that may not be as typical.
Since we know everyone likes a good catering “nightmare” story, here’s one from the staffing side of things: It was a casual affair with drop-off food (prepared in our kitchen and dropped off ready-to-eat at the venue), servers filling in, and a self-serve bar. The ceremony was unique – the bride and groom created an app and in order to be “officially married” they both had to change their status at the end of the ceremony. The meal was light and diverse with deviled eggs, barbecue pork, Korean potato salad, and spring rolls. The bar was full of canned beer. The décor was eclectic and included a large, candle filled chandelier (see our helpful server holding the ladder). The crowd was a little rowdy and obviously used to weddings at banquet halls where they got a table to themselves and there was plenty of space, instead of a cramped art gallery on Halsted Street. Many beers were consumed and one guest, who had been particularly loud throughout the event, took a fancy to one of our female servers. She politely declined his advances and continued with her work. As the night progressed, the advances became louder and more unwelcome until culminating in the “gentleman” slapping her on the ass. She turned around and said (as calmly as she could), “That is not appropriate sir!” Justin, who was on-site and saw the instance, told the guy to go outside and take a breather and informed the groom. Although there was much laughter about it later, it’s times like these that we’re happy to have trained staff who know how to step-in when needed and handle (sometimes uncomfortable) situations.
It’s interesting to see the many walks of life that come through our doors wanting to enter the crazy world of catering. For some of our FIG staff, working in the service industry is their career, but for many others this is their side gig to make some extra cash, work some really cool events, enjoy delicious food, and meet interesting people. You name it we got it! Our staff members are also actors, writers, teachers, nurses, students, chefs, artists, physical therapists, musicians, dance instructors and even roller derby stars! No matter what background our staff comes from, it is important they all have training and exemplify FIG. We have regular staff training sessions – some of which are boring service courses in the proper way to set a table, but typically they are more interesting with wine pairing, cheese tasting, and visits to farms or recycling facilities (yes, we do think that’s interesting). We are so proud of our staff because ultimately when people order catering they are ordering service, not food. And, every once and a while we like to have a little fun too!
Photo by Steve Ewert/Greenhouse LoftWhat are some of your work horror stories?
Friday, March 1, 2013
Venue Spotlight: Floating World Gallery
Last year we learned that one of our favorite Lincoln Park venues was not booking weddings for 2013; one of the great things about catering is that we get to go to different neighborhoods/see different things so we were worried we would have a LP void. Not to worry because a great little venue came on our radar just about the same time. Floating World Gallery is located right near the Armitage shopping district, on Halsted Ave., and for Molly felt a little like returning home since she first lived in Chicago in the DePaul dorms.
Floating World is an Asian art gallery with exposed brick, a large front window, and neutral colors. The venue has a couple great features including a separate room with a somewhat industrial feel (glass bricks, cement floor) that is beautifully draped for ceremonies or lighted for a great dance floor. And, a feature that’s often overlooked – a small Japanese garden on the roof that is a good break-away/photo spot for newlyweds or, as Jamie & Leslie did, an intimate ceremony before a larger reception.
The venue can accommodate 120 guests for a fully seated affair or up to 200 for a cocktail party. It works really well with the modular furniture and fruitwood tables shown below, but can also be dressed up with specialty linens and flowers.
As much as we can talk about a venue’s pluses or minuses, one of the most important things for us (and most of our clients) is the people with whom we get to work. Luckily FWG has that in the bag too. About 8 months ago they hired Allen Nichols, who we knew from another venue. Allen is a seasoned professional with a gift for gab and a positive outlook. We’re happy to be working with him wherever he is (unless he moves to Miami which we’re just not prepared for).
If you’d like to check out Floating World Gallery or try some tasty tidbits from FIG, visit us this Sunday for the Bridal March. Click image below for more information.
Photography of Jamie & Leslie's wedding by George Street Photography
Room shot with modular furniture from Floating World Gallery
Cake by Tipsycake
Floating World is an Asian art gallery with exposed brick, a large front window, and neutral colors. The venue has a couple great features including a separate room with a somewhat industrial feel (glass bricks, cement floor) that is beautifully draped for ceremonies or lighted for a great dance floor. And, a feature that’s often overlooked – a small Japanese garden on the roof that is a good break-away/photo spot for newlyweds or, as Jamie & Leslie did, an intimate ceremony before a larger reception.
The venue can accommodate 120 guests for a fully seated affair or up to 200 for a cocktail party. It works really well with the modular furniture and fruitwood tables shown below, but can also be dressed up with specialty linens and flowers.
As much as we can talk about a venue’s pluses or minuses, one of the most important things for us (and most of our clients) is the people with whom we get to work. Luckily FWG has that in the bag too. About 8 months ago they hired Allen Nichols, who we knew from another venue. Allen is a seasoned professional with a gift for gab and a positive outlook. We’re happy to be working with him wherever he is (unless he moves to Miami which we’re just not prepared for).
If you’d like to check out Floating World Gallery or try some tasty tidbits from FIG, visit us this Sunday for the Bridal March. Click image below for more information.
Photography of Jamie & Leslie's wedding by George Street Photography
Room shot with modular furniture from Floating World Gallery
Cake by Tipsycake
Tuesday, February 12, 2013
St. Valentine's Mardi Gras
by Elyse Moore
New Orleans food is as delicious as the less criminal forms of sin. –Mark Twain
Many have written of the food and passion of New Orleans. The nearly tropical climate, diverse culture and tumultuous history of the Big Easy make this a rich destination for various manifestations of carnal delight. Whether you prefer the raucous, public exploitations of Carnivale festivities, or to be quietly tucked away with your honey and a half dozen beignets in the alley behind Cafe du Monde, the streets of New Orleans have a sensual experience to be found around every corner. (Though, I promise you, there’s actually no where in New Orleans you can be quietly tucked away today…)
For those of us who love, and who love New Orleans, this is our week, and here’s some aphrodisi-tastic ideas for what to eat today, on Valentine’s Day, or any day you’re feeling like you know what it means to miss New Orleans.
Oysters
Scientists actually tout oysters to contain a rare amino acid that can get your juices flowing (and we don’t mean just salivating over their deliciousness). Slurp these puppies raw, or get your oil bubbling and fry up some Fried Oyster Po’Boys for lunch, NOLA-style.
Strawberries
Unfortunately, strawberries aren’t in season in the Midwest for Valentine’s Day, but if you happen to be in New Orleans (where it’s 70 degrees today) you can pick up fresh Louisiana strawberries at the Crescent City Farmers Market in Mid-City this afternoon. Add a Cajun twist by dipping your strawberries in spiced caramel dip and toasted pecans for a Frenchman St. Strawberry "Praline Pecan". Spice up your favorite caramel dip with cinnamon, nutmeg, black pepper and a pinch of cayenne.
Alcohol
In limited quantities, a little libation can loosen your libido. Rum is famous to New Orleans, where sugar cane has been grown plentifully for centuries. Did you know that New Orleans is host to the oldest rum distillery in the continental US? Start your night right with the Carousel Lounge & Bar's Criollo cocktail.
1.25oz Old New Orleans Cajun Spice Rum
1/4 oz agave nectar
3 wedges fresh lemon (try meyer lemons in the winter for a softer flavor)
3-4 fresh mint leaves
4 oz club soda
Place Lemon Wedges, Agave Nectar and Mint Leaves in a 14 oz. Collins style glass. Muddle to release the essence of the mint and to release the juice from the lemon. Fill the glass with ice, top with Old New Orleans Cajun Spice Rum and Club Soda, and garnish with a Lemon Wedge and a Mint Sprig.
New Orleans food is as delicious as the less criminal forms of sin. –Mark Twain
Many have written of the food and passion of New Orleans. The nearly tropical climate, diverse culture and tumultuous history of the Big Easy make this a rich destination for various manifestations of carnal delight. Whether you prefer the raucous, public exploitations of Carnivale festivities, or to be quietly tucked away with your honey and a half dozen beignets in the alley behind Cafe du Monde, the streets of New Orleans have a sensual experience to be found around every corner. (Though, I promise you, there’s actually no where in New Orleans you can be quietly tucked away today…)
For those of us who love, and who love New Orleans, this is our week, and here’s some aphrodisi-tastic ideas for what to eat today, on Valentine’s Day, or any day you’re feeling like you know what it means to miss New Orleans.
Oysters
Scientists actually tout oysters to contain a rare amino acid that can get your juices flowing (and we don’t mean just salivating over their deliciousness). Slurp these puppies raw, or get your oil bubbling and fry up some Fried Oyster Po’Boys for lunch, NOLA-style.
Strawberries
Unfortunately, strawberries aren’t in season in the Midwest for Valentine’s Day, but if you happen to be in New Orleans (where it’s 70 degrees today) you can pick up fresh Louisiana strawberries at the Crescent City Farmers Market in Mid-City this afternoon. Add a Cajun twist by dipping your strawberries in spiced caramel dip and toasted pecans for a Frenchman St. Strawberry "Praline Pecan". Spice up your favorite caramel dip with cinnamon, nutmeg, black pepper and a pinch of cayenne.
Alcohol
In limited quantities, a little libation can loosen your libido. Rum is famous to New Orleans, where sugar cane has been grown plentifully for centuries. Did you know that New Orleans is host to the oldest rum distillery in the continental US? Start your night right with the Carousel Lounge & Bar's Criollo cocktail.
1.25oz Old New Orleans Cajun Spice Rum
1/4 oz agave nectar
3 wedges fresh lemon (try meyer lemons in the winter for a softer flavor)
3-4 fresh mint leaves
4 oz club soda
Place Lemon Wedges, Agave Nectar and Mint Leaves in a 14 oz. Collins style glass. Muddle to release the essence of the mint and to release the juice from the lemon. Fill the glass with ice, top with Old New Orleans Cajun Spice Rum and Club Soda, and garnish with a Lemon Wedge and a Mint Sprig.
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