Fest x 3 This weekend, the Lower French Quarter will be the site of three simultaneous festivals featuring local food and music. The French Market will present its long-running Creole Tomato Festival ( with music and vendors serving Creole tomato-based dishes. This year's event will also help mark the full reopening of the historic French Market after a multi-million dollar renovation. Right next door, the grounds of the Old U.S. Mint state museum will be the scene of two festivals returning for their second years. The Louisiana Seafood Festival ( will feature vendors serving local dishes like barbecued oysters, shrimp and grits, boiled crabs and fried seafood po-boys. Meanwhile, the Louisiana Cajun-Zydeco Festival ( will provide the tunes, with a lineup of bands from south Louisiana. The triple-threat festival takes place June 13-15, and it's free. The Seventh Sense There's an enticing early Friday special on offer at the bar at 7 on Fulton (701 Convention Center Blvd., 525.7555; through the end of July. While the kitchen prepares bar snacks including fried oysters Rockefeller, cheese plates, mini burgers and truffled fries ($7 each), the bartenders will be muddling up mojitos for seven cents a pop. The special applies on Fridays only from 11:30 a.m. to — when else? — 7 p.m. Best in Seafood Chef Brian Landry of Galatoire's (209 Bourbon St., 525-2021; was crowned the "king of Louisiana seafood" for winning the Louisiana Seafood Cookoff, which was held in the Louisiana Superdome during the recent New Orleans Wine and Food Experience (NOWFE). His winning preparation: lemonfish with crab butter. The win means Landry will represent Louisiana in the 5th annual Great American Seafood Cookoff scheduled for Aug. 2 and 3 at the Louisiana Foodservice EXPO in New Orleans, which will feature chefs from around the country preparing their own local seafood. In other culinary competitions at NOWFE, the best in show awards for food at each of the two Grand Tasting events went to Mélange at the Ritz-Carlton for chef Matt Murphy's sesame-crusted tuna and to the Rib Room (621 St. Louis St., 529-5333; at the Omni Royal Orleans for chef Anthony Spizale's Gulf fish with Creole tomatoes.

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