Here are some food and drink events in New Orleans on Monday, Sept. 21 and beyond.
Txow Txow pintxos. Chef Adam Mayer spoke to Gambit about his pop-up, Txow Txow, through which he offers his take on Spanish pintxos. His bar snacks consist of things like skewered peppers and pickled anchovies, charcuterie, blistered shishito peppers, stuffed-squash, or tortilla, a sort of Spanish frittata. Mayer’s pop-up at Palm & Pine was canceled last week by hurricanes in the Gulf, and has been rescheduled for Wednesday, Sept. 23. Mayer also is offering a pintxo menu and non-pintxo items at a pop-up at the St. Claude Avenue wine bar, The Domino.
Chef Adam Mayer came to New Orleans to work at Shaya. In March, he left his position as sous chef at Bywater American Bistro to start his pop-…
Meat Lab. Dan Robert grew up in a family in the meat business, and he spent 25 years inspecting, grading and certifying meat for the USDA. After retiring from that, he started the Meat Lab at the Southern Food and Beverage Museum, where he teaches classes on making sausage and other topics. He offers a class on processing venison and wild game this Wednesday, Sept. 23, at the museum. He also makes various meat products at the lab, such as andouille, tasso, hog’s head cheese, hot dogs, liverwurst and more. He will run the first sale of Meat Lab products at 11 a.m. to 2 p.m. Saturday, Oct. 3, at the museum.
Dan Robert has spent his life working with meat. His great-grandfather got into the meat processing business, and his family owned meat proces…
Tales of the Cocktail. Tales of the Cocktail is normally a summer event, but the bartending and spirits industry conference was first postponed by COVID-19, and now it’s a virtual event, starting today and running through Thursday, Sept. 24. Many seminars are free. Visit the website for information.
Bourbon and chocolate. The Sazerac House museum hosts cocktail events, which currently are online events. It’s Virtual Cocoa & Cocktails tasting is Tuesday, Sept. 22, and explores the pairing of chocolate and bourbon. A tasting kit (for two) includes Buffalo Trace bourbon, chocolates from Piety & Desire and other necessary ingredients. The tasting kit is $40, and the event streams at 5 p.m. Tuesday. Sazerac also runs a seminar on the revolver cocktail (a bourbon drink with a flamed orange peel) at 5 p.m. Wednesday, Sept. 23.
More spills. Urban South Brewery began a series of heavily fruited beers at its Houston location. The “Spilled” series debuted in New Orleans in mid-summer. Despite ongoing rains and the feel of fall, a new pair of summery fruited beers will be released Thursday, Sept. 24. Orange Kool-Aid Spilled is described as a creamsicle flavored beer with orange puree, vanilla bean and milk sugars. Cherry Kool-Aid Spilled includes sweet cherry and vanilla bean. A new hard seltzer flavor also will be available for order on Thursday.
Senegal connection. Chef Serigne Mbaye focuses on the food of Senegal and its connection to cuisines around the glob. His collaboration with ramen-specialist Kin is Tuesday, Sept. 29. The menu includes akara fritters, yassa lamb or vegetarian dumplings, udon noodles with braised catfish in Dakar broth and more.
Chef Serigne Mbaye has traveled the world pursing culinary knowledge: exploring Senegal and cooking at kitchens from Commander’s Palace to the…