The "From the Crescent City of New Orleans to the Big Apple of New York City" Nolafunk.com concert series, presented by Creative Entertainment Group and Nolafunk.com, collects rock, blues, jazz, and funk acts to sonically transport East Coast ears to the marshy deltas of the Big Easy. Featured musicians include George Porter Jr., former bass player for funk progenitors and ironic metric-system opponents The Meters, whose 40-year career includes sessions with artists such as Paul McCartney, David Byrne, and Robbie Robertson. Recipients of a Big Easy Entertainment Award as 2010's Best Rock band, Bonerama polishes the brass band sound to a strong shine while lobbing Allen Toussaint–shaped water balloons into the crowd. The 12-piece Brother Joscephus and the Love Revival Revolution Orchestra creates a kaleidoscopic blend of New Orleans party music, with smooth Ray Charles and Al Green–style soul, jam-band rock, and a splash of secular gospel.
Inside the kitchen at Antibes Bistro, executive chef David Shemesh puts an inventive twist on classic French dishes, using such spices as sumac, coriander, fennel, and cardamom to infuse each plate with bold, Mediterranean flavor. Entrees include pan-seared tuna served atop a saffron parsnip puree and wild mushroom risotto drizzled with truffle oil and aged parmesan. Meals are delivered to tables in a romantic dining room with rustic chandeliers, candle-lit lanterns, and exposed brick walls. Jazz musicians fill the bistro with melodic tunes several nights a week.
With one look at Oro di Oliva's selection of oils and vinegars, it's evident that they know that good food comes from high-quality ingredients. All of Oro di Oliva's oils and vinegars, which hail from across the globe, are bottled upon order to preserve their flavors. Their extensive selection comprises 11 types of extra virgin olive oils from locales including Chile and Sicily. For an added taste bud kick, they press some of the oils with ingredients such as whole fruit, garlic, persian lime, jalapeno, and basil for flavored variants. Their 16 balsamic vinegars are made from grapes and blended with black cherries, pomegranate, and Vermont maple. White balsamic vinegars bear flavors including honey ginger, white peach, and alfoos mango souls. In addition to oil and vinegar sampler packs, the shop stocks goods including cork spouts and black truffled sea salt to complement bottles.
“My love of cooking started in childhood making raviolis with my mother and grandmother,” Brick NYC's executive chef Warren Schierenbeck told Food Network in his finalist interview for the Chopped competition. The man behind Brick NYC's authentic Italian cuisine, Schierenbeck applies his childhood experiences when preparing large portions of colorful, handcrafted pastas, artisan bread, and cured meats. At wine-tasting and pizza-making events, Schierenbeck's team of convivial foodsmiths shares its culinary know-how, elucidating the olfactory properties of Italian and American varietals and teaching basic math by slicing pizzas into fractions. The restaurant's airy, rustic dining hall sets the stage for both dining and learning, surrounding patrons in brick walls draped with orange curtains.