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News18
21-07-2025
- Entertainment
- News18
COOLinary Extravaganza In New Orleans
Last Updated: COOLinary New Orleans event puts a spotlight on the city's vibrant food scene offering multi-course, prix-fixe meals at celebrated restaurants across town In New Orleans, food is more than just a culinary pleasure; it reflects the city's rich history and evolving culture. From beloved local favourites like beignets and gumbo to globally inspired dishes served at iconic restaurants; the city offers an unforgettable dining experience at every turn. COOLinary New Orleans event puts a spotlight on the city's vibrant food scene offering multi-course, prix-fixe meals at celebrated restaurants across town. This month-long event is the best time to explore the flavours of the city, reaffirming New Orleans as a top destination for food lovers everywhere. Experience mouth-watering menus at the following participating New Orleans restaurants all August. Antoine's Restaurant – Antoine's in the French Quarter offers traditional French Creole fare, as well as updated classics, in its beautiful and historic restaurant setting and 14 private dining rooms. Arnaud's Restaurant – Classic Creole cuisine with a charming French Quarter ambience featuring the traditional nostalgic main dining room or the lively jazz bistro with a strolling jazz trio. Experience the unique Mardi Gras Museum and James Beard-winning French 75 Bar. Atchafalaya Restaurant – Atchafalaya is known as an establishment that embraces New Orleans culinary traditions while pushing boundaries with innovative food and a smart cocktail menu. Brennan's – For nearly seven decades, Brennan's has charmed the palates and hearts of patrons with its splendid ambience, impeccable service, and authentic Creole cuisine. Masterful dishes like Bananas Foster and Eggs Hussarde are Brennan's originals, and the restaurant today is a dazzling display of New Orleans's illustrious past persevering in the present. Brigtsen's Restaurant Brigtsen's offers modern Creole/Acadian cuisine served in a charming Victorian cottage by owners Frank and Marna Brigtsen. Commander's Palace Restaurant The quintessential New Orleans dining experience loved by locals and visitors alike, and recognised with James Beard awards for food and service, and Wine Spectator's Grand Award, is a testament to Southern hospitality. Criollo Restaurant & Lounge Criollo is the Spanish word for Creole, and true to its name, Criollo presents an amalgamation of Spanish, Italian, French, Caribbean, and African cuisines. Fresh, local produce and a seasonal menu reflect an appreciation for contemporary culinary tastes. Crescent City Steaks is one of the best steak houses in the city, serving a wide selection of delicious, well-prepared steaks. Their bacon-wrapped filet is a must for meat-lovers alike. Charlie's Steak House Located in uptown New Orleans, Charlie's is the oldest steak house in New Orleans, serving sizzling steaks since 1932. Cafe Normandie Café Normandie captures the national affinity for French culture sparked by WWII by preparing French-influenced cuisine in the beautiful space of the Higgins Hotel. Gautreau's Restaurant An upscale restaurant nestled in the heart of Uptown offering delicious French-Contemporary cuisine with favourites including Duck Confit, sautéed Red Snapper, and roasted duck and a changing, innovative wine list. GW Fins New Orleans premier, upscale seafood destination and locally owned, James Beard-nominated GW Fins is nationally celebrated for serving only the most pristine seafood at its seasonal peak with a menu that changes daily, created by acclaimed Executive Chef Michael Nelson. Operating since 1992, Chef Greg Sonnier, a 2004 James Beard finalist, serves Louisiana Cajun and Creole-inspired cuisine at this fine dining neighbourhood restaurant. La Boca Steakhouse Independently owned New Orleans steakhouse inspired by the 'parilladas" of Argentina, La Boca offers the largest variety of cuts in the city. The wine list is purely Argentine and offers the widest selection of the best wines of that region. Lemoyne's Landing- Enjoy good food with a view of the river in the backdrop of oldies, pop, and dance music at Lemoyne's Landing. Nobu-Caesars New Orleans- Nobu is a universally celebrated Japanese restaurant recognised for pioneering a new style of Japanese cuisine. The menu features Chef Nobu Matsuhisa's signature dishes, such as the Black Cod Miso and Rock Shrimp Tempura, as well as other unique dishes. Origen Bistro, LLC- Origen Bistro is an upscale Venezuelan cuisine in Bywater, serving fine wine, cocktails, and innovative creations by Chef Julio Machado in a warm atmosphere. Osteria Lupo- Osteria Lupo showcases Northern Italian cuisine with a variety of house-made pastas, roasted meats and vegetables from the wood-fired oven, seafood, and other regional specialities. Pigeon & Whale- P&W is a cocktail and oyster bar boasting the largest selection of oysters and caviar in New Orleans, unique takes on Coastal flavours, and craft cocktails focusing on Negronis. Rib Room- Located in the Omni Royal Orleans hotel in the heart of the French Quarter, Rib Room blends tradition and relevance, offering a fine dining experience for more than 60 years. Ralph's On the Park- Recognised by Bon Appetit, New York Times and the Washington Post for fine cuisine, Ralph's on the Park offers food fresh from local farms and waters, along with spectacular views of City Park's moss-draped oaks. Rizzuto's Prime- Rizzuto's Prime, located inside the New Orleans Hyatt Regency Hotel, offers an elegant private event space ideal for small gatherings up to 180 guests for a seated dinner or 250 guests for a reception-style event. Specialising in premium seafood, steaks, and classic Italian cuisine, Rizzuto's Prime delivers a sophisticated dining experience in the heart of New Orleans. San Lorenzo & Paradise Lounge- Hotel Saint Vincent's signature all-day restaurant, named for the patron saint of cooks, is an ode to coastal Italian cooking with regional New Orleans influences. The timeless design is grand, with lush modern touches and outdoor seating. Paradise Lounge, the hotel's lobby bar, is an airy and sun-drenched space (with an outdoor porch patio) open to guests looking for an all-day destination with coffee, cocktails, and food. The Elysian Bar- Located in the city's Marigny neighbourhood within a renovated rectory, church and courtyard of Hotel Peter & Paul, The Elysian Bar is a beautiful public space, bar and restaurant for those who are looking to have an exceptional dining experience. The familiar yet elevated menu paired with a completely domestic wine list and a large menu of aperitivo and classic cocktails invites guests in for the perfect meal. The Pelican Club- Chef Richard Hughes offers a rich legacy of Louisiana cuisine with contemporary preparations of the finest fresh ingredients, including Gulf shrimp, Maine lobster, and Black Angus steaks in a clubby townhouse with paintings by local artists. top videos View all Tujague's Restaurant- The second-oldest restaurant in New Orleans, operating for more than 160 years, Tujague's has retained its reputation for providing an unforgettable dining experience. Zasu- In Mid-City, Chef Sue Zemanick's Zasu (James Beard Award-Best Chef: South 2013) explores new ways to inspire traditional favourites, creating a dining experience that is clean and light, but rich in experience. About the Author Lifestyle Desk Our life needs a bit of style to get the perfect zing in the daily routine. News18 Lifestyle is one-stop destination for everything you need to know about the world of fashion, food, health, travel, More The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated! view comments Location : New Delhi, India, India First Published: July 21, 2025, 20:59 IST News lifestyle » travel COOLinary Extravaganza In New Orleans Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. 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Daily Record
04-07-2025
- Daily Record
Dad's horrifying explanation after drowning baby in bucket of laundry
A 29-year-old father cruelly left his three-month-old baby to die in a "bucket of laundry detergent" as a twisted way to teach his wife "a lesson." Eliasard Moneus has been sentenced to serve 92 years in an Indiana state correctional facility after he heartlessly drowned his infant son, Jacob, in a vat of detergent, "sealing the lid and leaving the boy to die." The charges arose from his assault on his wife with a tyre iron following the murder of their son. Moneous was handed a 62-year sentence for Jacob's murder and a further 30 years for the attempted murder of his wife Edlie, with the sentences to be served consecutively. An affidavit revealed: "A young male infant believed to be Jacob was located deceased in a dark-coloured liquid inside of the orange bucket once the lid was removed. A subsequent autopsy determined that the boy died of asphyxia from being immersed in the detergent." Tippecanoe County Deputy Prosecutor Elyse Madigan expressed her horror at the case, saying: "It doesn't really get worse than this." She detailed the chilling events: "A father put his 3-month-old son face down in a bucket of laundry detergent, sealed the lid, left his son to die, and then went to the next room and viciously attacked the baby's mother. Jacob drowned in the bucket swallowing 100 ml of detergent while he died.", reports the Mirror. Madigan explained Moneus intended to teach his wife "a lesson" about showing disrespect towards men. "The defendant wanted to teach Edlie and women a lesson," the prosecutor said, referring to the defendant's wife by name. "You can't disrespect a man. The defendant said repeatedly he didn't care what the consequences were. He could not live without teaching Edlie a lesson, and he didn't care if he spent the rest of his life in prison, which is exactly where he belongs", the prosecutor said. Tippecanoe Superior Court Judge Steve Meyer on Tuesday handed down the sentence after Moneus pleaded guilty to one count of murder. Moneus, who communicates in French Creole, expressed remorse for the pain he caused through an interpreter. However, Judge Meter condemned the man regardless. "You killed your own child," Meyer reportedly stated. "I can't think of a worse crime. This is one of the most grotesque murders I have ever had to see. The thought of putting a 3-month-old upside down into a bucket of laundry detergent is unimaginable." According to a probable cause affidavit, officers from the Lafayette Police Department were called to a hospital for a domestic violence incident involving Moneus' wife around midday on August 10 last year. The wife, who had a fractured skull, informed police her husband of nearly a year had assaulted her with a tyre iron or wrench and then absconded with their three-month-old son. Authorities arrived at the home and discovered blood spatter and other evidence suggesting an attack had occurred, but tragically, they could not locate Jacob. Moneus was tracked down and apprehended the next day. During questioning by detectives, he confessed to assaulting his wife, striking her on multiple occasions, but claimed to have no knowledge of his son's whereabouts. On 11 August, investigators conducted a further search of the residence and found Jacob "in an orange bucket with a snap seal lid." According to the affidavit: "The orange bucket had the lid attached to the bucket and was located next to the trash can in the kitchen."
Daily Mirror
03-07-2025
- Daily Mirror
Dad drowned baby in bucket of laundry detergent to 'teach wife a lesson'
A dad drowned his baby son in laundry detergent, leaving him sealed in the bucket next to the kitchen bin, all to teach his wife a 'lesson' A 29-year-old dad left his three-month-old baby to die in a 'bucket of laundry detergent' to teach his wife 'a lesson.' Eliasard Moneus is to serve 92 years in an Indiana state correctional facility after cruelly drowning his baby boy, Jacob, in a vat of detergent, 'sealing the lid and leaving the boy to die." The charge stemmed from attacking his wife with a tire iron after killing his son. Moneous was sentenced to 62 years for the murder of Jacob and 30 years for the attempted murder of his wife Edlie, with the sentences to run consecutively. An affidavit stated: "A young male infant believed to be Jacob was located deceased in a dark-colored liquid inside of the orange bucket once the lid was removed. A subsequent autopsy determined that the boy died of asphyxia from being immersed in the detergent.' "It doesn't really get worse than this," Tippecanoe County Deputy Prosecutor Elyse Madigan said. "A father put his 3-month-old son face down in a bucket of laundry detergent, sealed the lid, left his son to die, and then went to the next room and viciously attacked the baby's mother. Jacob drowned in the bucket swallowing 100 ml of detergent while he died." Madigan said Moneus wanted to teach his wife "a lesson" about being disrespectful to men. "The defendant wanted to teach Edlie and women a lesson," the prosecutor said, referring to the defendant's wife by name. "You can't disrespect a man. The defendant said repeatedly he didn't care what the consequences were. He could not live without teaching Edlie a lesson, and he didn't care if he spent the rest of his life in prison, which is exactly where he belongs." Tippecanoe Superior Court Judge Steve Meyer on Tuesday ordered the sentencing after Moneus pleaded guilty to one count of murder. Moneus, who speaks French Creole, through an interpreter apologized for the pain he caused. However, Judge Meter condemned the man regardless. "You killed your own child," Meyer reportedly said. "I can't think of a worse crime. This is one of the most grotesque murders I have ever had to see. The thought of putting a 3-month-old upside down into a bucket of laundry detergent is unimaginable." According to a probable cause affidavit, officers from the Lafayette Police Department responded to a hospital for a domestic violence incident involving Moneus' wife at about noon on August 10 last year. The wife, who suffered a fractured skull, told police her husband of nearly a year beat her with a tire iron or wrench and then took off with their three-month-old son. Authorities responded to the home and found a blood spatter and other evidence indicating an attack had taken place, but police tragically could not find Jacob. Moneus was located and arrested the following day. In an interview with detectives, he admitted to attacking his wife and hitting her multiple times, but told investigators that he did not know where his son was. On August 11, investigators conducted another search of the home and located Jacob "in an orange bucket with a snap seal lid." The affidavit stated: "The orange bucket had the lid attached to the bucket and was located next to the trash can in the kitchen."
Yahoo
25-06-2025
- Entertainment
- Yahoo
The Rolling Stones Cover Clifton Chenier, King of Zydeco, to Mark His Centenary
The Rolling Stones are once again waving the flag of their musical forebears with a cover of Clifton Chenier's zydeco tune 'Zydeco Sont Pas Salés.' Chenier, an accordionist and singer who would have turned 100 today, was a pioneer of zydeco, an accordion-reliant, blues-based and rhythm-heavy folk form from Louisiana. He released his first single, 'Cliston Blues,' in 1954. More from Variety Sydney Sweeney Rejects Claim She Was 'Objectified' in Rolling Stones Music Video: 'I Find Empowerment Through Embracing' My Body Blink-182 Leads Albums Chart With Reunion Record, the Rolling Stones Debut at No. 3 Mick Jagger on New Rolling Stones Album, U.S. Politics and Mortality: 'As You Get Older, a Lot of Your Friends Die' The Rolling Stones' cover, featuring accordionist Steve Riley and Mick Jagger singing in French Creole, is the latest teaser from the forthcoming compilation album 'A Tribute to the King of Zydeco' via Valcour Records. The album is set to feature Lucinda Williams, Taj Mahal, Steve Earle and Chenier's son, the accordionist C.J. Chenier, among others. Profits from the record will go towards the Clifton Chenier Memorial Scholarship Fund. 'It's fun to do these things,' Jagger told Rolling Stone. 'Sometimes, they work out, and sometimes they don't and sound like rubbish. But this sounds kind of different and interesting.' Chenier was recognized with multiple Grammy nominations and one win (best ethnic or traditional folk album) for 'I'm Here!' in 1982, as well as a National Heritage Fellowship in 1984, a posthumous induction to the Blues Hall of Fame in 1989 (Chenier died in 1987), and a Grammy Lifetime Achievement Award in 2014. In tandem with Chenier's centenary, the Rolling Stones may be preparing a new record – a follow-up to 2023's Hackney Diamonds, which debuted at No. 3 on the Billboard 200. 'We've got a lot more [material],' Jagger told Reuters last year, 'so I think we may be set up to make another album quite soon.' Best of Variety New Movies Out Now in Theaters: What to See This Week 'Harry Potter' TV Show Cast Guide: Who's Who in Hogwarts? 25 Hollywood Legends Who Deserve an Honorary Oscar
Yahoo
22-05-2025
- General
- Yahoo
This lemon icebox pie is a refreshing summer sweet treat for potlucks, picnics
In warm Southern climates, nothing was more refreshing than a cool lemon pie in the fridge. It was that classic pie you'd make ahead with eggs, sweetened condensed milk and lemons, chill, and take to church. Originally a 1930s French Creole recipe out of New Orleans, it was the pie once there was refrigeration. That pie would travel to Denver, which is where Adrian Miller's mother baked it for her church gatherings. Johnetta Solomon Miller was born and in Chattanooga, Tennessee, and raised on lemon icebox pie. And so after she moved west and joined Denver's Campbell Chapel African Methodist Episcopal (which he has jokingly said stands for ''always meet and eat''), she made this sweet confection of tangy lemon filling on top of crushed vanilla wafers for church potlucks and other gatherings. It closely resembled the recipe on the back of the Eagle Brand sweetened condensed milk can. Lemon icebox pie was nothing without canned milk. And canned milk saved many a small town cook in the South because it could rest on the pantry shelf and not need refrigeration. In fact, it was born because Gail Borden, a newspaperman and surveyor, was returning from a trip to England in 1851 when he saw children dying on his ship after they were fed milk from diseased cows on board. Borden had moved south to Liberty, Mississippi, and later, Texas, for health reasons and a warmer climate. His wife and children died of yellow fever in 1844 and 1845, and afterwards, Gail Borden focused on making food safer to eat. As it turned out, the sugar in Borden's mixture helped soak up the water in the milk and inhibited the growth of bacteria. The concoction was a yellowish, sweet, thick milk and at first it didn't sell. But the U.S. government purchased it as rations for the Union Army during the Civil War, and after the war, production took off. In some places in the South, without central air conditioning — the 1950s and '60s for sure, but I recall a hot Atlanta apartment in the 1970s! — people didn't turn on their ovens to bake. I remember when aluminum ice cube trays that came with refrigerators often did double-duty and were filled with frozen icebox pies. Johnetta Miller and a lot of good Southern cooks have known the refreshing quality of a summer lemon icebox pie. Hope you enjoy this recipe from my book, "Baking in the American South." Makes: 8 servings Prep and Cook: 30 to 35 minutes Bake: 20 to 27 minutes for crust and meringue Chill: At least 4 hours For the Vanilla Wafer Crust: 6 tablespoons (3 ounces) unsalted butter 58 Vanilla Wafer or thin ginger cookies or 12 whole graham crackers (1 1/2 cups crumbs) For the filling: 4 large eggs 1 can (14 ounces) sweetened condensed milk 4 to 5 medium lemons 1/2 cup sugar Place a rack in the center of the oven, and preheat the oven to 350 degrees. Make the crust: Place the butter in a small saucepan over low heat to melt. Break the cookies or crackers into the bowl of a food processor fitted with a steel blade and pulse until crumbs, 10 to 15 seconds. (You can also smash the crumbs using a large Ziploc bag and rolling pin and mix the crust in a large bowl.) Pour the melted butter into the processor and pulse 6 to 8 times so the ingredients pull together. Press the crust mixture into the bottom and up the sides of a 9-inch pie pan, or a 1 1/2-quart casserole. Make the filling: Separate the eggs, placing the whites in a large bowl for the meringue and the yolks in a large bowl. Pour the condensed milk into the bowl with the yolks and whisk to combine well or beat with an electric mixer on low speed until well combined, 1 to 2 minutes. Wash the lemons and pat dry. Grate the zest of 1 lemon into the bowl with the yolks. Cut all the lemons in half and juice them to yield 1/2 cup lemon juice. Pour this into the bowl with the yolks, and whisk well to combine, or mix on low speed 1 minute until well incorporated. Pour into the crust, and place in the oven to bake until set, about 15 minutes. Leave the oven on. To make the meringue: Beat the egg whites at high speed with an electric mixer until foamy, 1 to 2 minutes. Continue beating, gradually adding the sugar until it forms stiff and glossy peaks, about 2 minutes more. Spoon the meringue over the top, and create swirls with a spoon or spatula. Place in the oven to brown, about 15 to 20 minutes. Remove to let cool to room temperature, 1 to 2 hours, before slicing. Chill uncovered for up to three days. ANNE BYRN is the New York Times bestselling food writer and author of Baking in the American South. She lives in Nashville, was the former food editor for The Atlanta Journal-Constitution, writes the weekly newsletter Between the Layers on Substack, and is a frequent contributor to the Bitter Southerner and Southern Living. If you have questions for Anne, send them to anne@ This article originally appeared on Southern Kitchen: Easy, creamy lemon icebox pie recipe for potlucks, picnics, summer
