Every June in New Orleans we’re met with a few challenges (heat would rank high on this list as well as mosquitos), but there is a special kind of challenge that we welcome with open arms. The Eat Local Challenge is a month long endeavor where participants are encouraged to consume only foods grown, raised or caught within a 100 mile radius of New Orleans.
This challenge is a perfect fit for our wheelhouse. We use local ingredients everyday in almost every dish. From the andouille crusted fish at Palace Café to the Louisiana wagyu steak with foraged chanterelle mushrooms at Dickie Brennan’s Steakhouse, there are many options for those participating in the challenge. Tableau has even gotten in the game with a locavore cocktail called the Sweet Rind which utilizes watermelon, Cathead honeysuckle vodka and basil.
New this year, the folks behind the Eat Local Challenge added the “Farm to Office Challenge” which we talked about in an earlier post. Five folks from our team have been cooking, dining and even growing local ingredients. If you’re interested in what we’ve been up to check out #teamdbc and #farmtoofficenola on Instagram.
In addition to the positive impact you have by eating locally, our restaurants are giving you a few more reasons to visit – from Temperature Lunch at Palace Café to Date Night at Tableau to a $9.95 two-course lunch special at Bourbon House. These specials make the summertime heat a little more bearable.
We hope to see you soon!