Wine and Dine
The New Orleans Grill at the Windsor Court Hotel (300 Gravier St., 523-6000; www.windsorcourthotel.com) welcomes Napa Valley's Miner Family Vineyard on Tuesday, February 22, for a pairing of wine and food. David Miner will be on hand to present the vineyards wines, which Chef Jonathan Wright will complement with a lavish eight-course dinner. Chef Wright pairs Viognier with white truffle ice cream and Parmigiano Reggiano foam, Rosella's Pinot Noir with roasted wild partridge and Oakville Cabernet Sauvignon with slow braised oxtail. Reception begins at 6:30 p.m. with dinner served at 7 p.m. Cost is $125 per person, plus tax and gratuity. Reservations can be made by calling 522-1994.
Chef Philip Chan will 'wok you world' (his phrase, not ours) at the new Asian Cajun Bistro (301 Decatur St.; 522-4964). Chef Chan, named chef of the year in 1994 by the National Executive Chef's Association, owns the Chopstix restaurants in Atlanta and Biloxi, Miss. Food critics and readers polls of Atlanta magazines frequently recognize Chopstix as the best Chinese restaurant in the city. Chef Chan has always loved New Orleans and the French Quarter, though, so now he's cooking full-time on Decatur Street. At the Asian Cajun Bistro, Chan mixes influences from his native Hong Kong with traditions of his newly adopted home. Management recommends the exquisite chicken and pine nuts with wok-fried spinach, duck three ways (roasted duck salad, orange duck and Peking duck) and the Asian wok-fried lobster.
Serious gardeners take note: The New Orleans Food and Farm Network (363-1105; www.noffn.org) will be holding an all-day workshop on March 5 on organic gardening and advanced growing techniques. The workshop, called 'Dig This: A New Orleans Growing Workshop' will be led by Dan Gill, author and Times-Picayune garden columnist; Anne Baker of the Vintage Garden & Co. ; Grant Lestrade, of Laughing Buddha Nursery; and professional gardener Amy Graham. The $50 fee, which benefits the group's Farm Yard Project, includes the six-hour workshop and lunch. Call immediately if you're interested because space is limited. The New Orleans Food and Farm Network 'promotes food security through education, support for local growers who engage in sustainable practices and by working for equal access to safe, nutritious and enjoyable food.'
The Culinary Series presents 'Behind the Scenes at Commander's Palace' at 7 p.m. Monday, Feb. 21, at Tulane's Woldenberg Art Center. Veteran food journalist Gene Bourg will moderate a conversation with co-owner Ti Adelaide Martin and executive chef Tory McPhail. The public is invited; a reception will follow. For more info visit www.deepsouth.tulane.edu/culinary.