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Lagniappe

 
THE

Defender Picks

 

LUNDI GRAS

February 27th

Red Beans Parade

Marigny Route, 2PM

9th annual march celebrating NOLA's famous Lundi dish

 

Krewe of Proteus

Uptown-St. Charles Route, 5:15PM

The second-oldest parading krewe offers a legendary look at Carnival festivities 

 

Krewe of Orpheus

Uptown-St. Charles Route, 6PM

Harry Connick Jr.'s superkrewe is joined by Westworld actors and an SNL comedian

 

Washboard Chaz

The Carver Theater, 7PM

Washboard Chaz takes a break from The Tin Men tonight to lead the Lundi Gras Blues Party

 

Igor and the Red Elvises

Siberia, 6PM

Russian surf rock comes to St. Claude

 

Big Chief Alfred Doucette

Bar Redux, 8PM

Flaming Arrow Warriors Chief is joined by JD Hill & the Jammers, Big Pearl, and the Fugitives of Funk

 

Alexis & the Samurai

Chickie Wah Wah, 8PM

Indie folk duo perform every Monday

 

The Soul Rebels

Blue Nile, 11PM

Brass legends bring da funk

 

Galactic

Tipitina's, 11PM

Funk legends ($50)

 

MARDI GRAS

February 28th

Jefferson City Buzzards

Uptown-St. Charles Route, 6:45AM

The world's oldest Mardi Gras marching club kicks off the day's celebrations

 

Lyons Carnival Club

Uptown-St. Charles Route, 7AM

Catch them at one of their 10 stops, or meet them for drink at Molly's at the Market at the end of their parade

 

Mondo Kayo Social & Marching Club 

Uptown-St. Charles Route, 7:45AM

Follow Mondo Kayo to be led to an all-day dance party on Frenchmen

 

Pete Fountain's Half-Fast Walking Club

Uptown-St. Charles Route, 7:45AM

Clarinet legend leads his walking krewe to wake up the city for its big party

 

Zulu Social Aide and Pleasure Club

Uptown-St. Charles Route, 8AM

Storied African American krewe is set to dole out coconuts and joy 

 

Societe de Saint Anne

French Quarter Route, 10AM

Wander the Vieux Carre for this parade 

 

KOE

French Quarter Route, 10:15AM

A "cyber" krewe of Carnival enthusiasts from all over the world

 

Rex

Uptown-St. Charles Route, 10AM

Keep an eye out for the iconic Bouef Gras float 

 

Elks Orleanians / Crescent City

Uptown-St. Charles Route, Follows Rex

These truck parades let anyone with wheels join in on the Mardi Gras fun

 

Mardi Gras Indian Orchestra Memoria for Big Chief Roddy Lewis & Tim Green

Hi-Ho Lounge, 3PM

Featuring Jimbo Mathus' Overstuffed Po-boys

 

Fat Tuesday Fish Fry

Bar Redux, 6PM

Annual Mardi Gras fry with local catfish, handcut fries, and homemade slaw

 

Treme Brass Band

d.b.a., 9PM

See the legendary band on their home turf

 

Organized Crime

30/90, 9PM

NOLA funk-jam band with a rotating cast of band members 

 

Smokin' Time Jazz Club

The Spotted Cat, 10PM

Trad jazz masters

 

Rebirth Brass Band

Maple Leaf, 10:30PM

2 sets by the Grammy-winning brass band

 

Jason Neville Band

Vaso, 11:59PM

Member of the famed Neville clan leads his band

 

MERCREDI

March 1st

Dr. Seuss Celebration

St. Tammany Parish, all-day

Celebrate Dr. Seuss's birthday with crafts, snacks, and many fantastical tales

 

Opening Reception: "Waltzing the Muse"

Ogden Museum of Southern Art, 6PM

Ogden's newest exhibition is a Jmes Michalopoulos retrospective

 

New Orleans Jazz Vipers

The Maison, 6:30PM

Local trad jazz standard bearers

 

Pelicans vs. Detroit Pistons

Smoothie King Center, 7PM

The Birds and Pistons go head to head

 

Tin Men

d.b.a., 7PM

The world's premiere washboard-sousaphone-guitar trio

 

New Orleans Community Printshop and Darkroom

Community Print Shop, 7:30PM

Volunteer and members monthly meeting, get involved! 

 

Aurora Nealand & Tom McDermott

Chickie Wah Wah, 8PM

Nealand and McDermott have a fresh take on traditional jazz

 

Delfeayo Marsalis & The Uptown Jazz Orchestra 

Snug Harbor, 8PM & 10PM

Traditional riff and blues sounds

 

Ash Wednesday Singer-Songwriter Showcase

Siberia, 8PM

Featuring Sam Doores, Alex McMurray, Julie Odell, and more

 

Niagara & The Asphalt Jungle

Bar Redux, 9PM

Free screening of two films noir featuring a young Marilyn Monroe

 

Chris & Tami

The New Movement, 9:30PM

Weekly improv from Chris Trew and Tami Nelson

 

Walter "Wolfman" Washington

d.b.a., 10PM

Fiery blues on Frenchmen every week


The Baguette Stands Alone

Breads on Oak Resurrects Old New Orleans Baking Traditions



Upriver on Oak Street, a healthy few blocks past the heavy menus of Jacques-Imo’s, Tru Burger and Squeal BBQ, a new and very legitimate bakery opened today. 

 

NoDef talked to the owners of Breads on Oak (8640 Oak Street) and tried their damn-good goodies at their soft opening today.

 

After six months of renovation at the former home of Accardo’s Appliance Parts on the corner of Oak and Monroe Streets, Sean and Chamain O’Mahony are serving artisanal baguettes, Gruyere cheese bread, olive Provence bread with fresh-picked herbs, vegan pastries and, as expected from a man named O’Mahony, Irish soda breads.

 

The front of the bakery has a subtle, but tasteful French décor. A lot of the materials used to renovate the space were recycled, as part of Chamain’s green-conscious philosophy. The space itself feels healthy, spacious and clean. The bakery equipment occupies most of the space. There are no walls to separate customers from watching their goods being made.

 

Sean O’Mahony has been baking off and on for 20 years. He first learned how to bake in a French bakery in Utah many years ago. He picked up the basic skills, then trained under World Champion Baker Pierre Zimmermann, who, judging by O’Mahony’s baguette, taught him well.

 

Asked what critical moment convinced Sean and his wife to open the bakery, Sean said, “I missed the breads. I missed baking, and European bread.”

 

The couple goes to Europe once or twice a year, and believe New Orleanians shouldn’t have to hop the Atlantic for truly artisanal baked goods.

 

Sean discovered his mission as a baker in New Orleans when reading a Bakers Review from 1910, which discussed a bakery on Bourbon Street known as “The Old Slave Bakery.”

 

In the article, Sean learned that New Orleans had the most bakers per capita in America. These bakers practiced the Old World French techniques and 12-hour long fermentation process. Through Breads on Oak, Sean O’Mahony plans to carry on the tradition.

 

“New Orleans was the place to go for the best bread in America. I want to bring that back,” Sean said smiling from behind the counter.

 

Nowadays, bread in this town is relied upon as the important bookend of a drenched po-boy, but rarely does it stand alone. Breads on Oak hopes to offer a baked good that doesn't need a deep fried pairing.

 

Sean said the centerpiece of his breads is the crust and, specifically, “the large crumb.”

 

“I didn’t know if people would like that here, because of po-boys, but that’s the big gamble.” After trying a few of his breads, we at NoDef would like to place a bet in Sean’s favor.

 

You can imagine a little Parisian boy carrying Sean’s baguettes down the rue. They are dusted in flour with deep brown bottoms, crispy crusts, and soft and connective middles.

 

“You shouldn’t have to go to Europe to get this,” Sean said.

 

Sean said he can pump out 180 baguettes every 20 minutes with his new setup. Baguettes are the hardest to make, Sean said, besides the delicious multigrain. The multigrain breads take a labor-intensive three days to make. The result is a fresh, healthy bread that makes you want to cut it in half and rest your cheek on it.

 

Chamain, who is a vegan, bakes all the vegan pastries and muffins. NoDef assumed that because she is a vegan, she must not be from here. She kindly replied that there are, in fact, a rare “few of us at Veggie Fest” every year. Her vegan lemon-blueberry muffin convinced us carnivores at NoDef that vegans can bake. It is a perfect balance between lemon, handpicked blueberries, and healthy delight.

 

On being one of the very few bakeries with this many fresh vegan options in New Orleans, Sean said, “It’s my wife, I don’t have a choice.” He also said that most European breads, when made properly, are naturally vegan. The O’Mahonys' bakery also serves non-vegan breads and pastries, like croissants and brioches.

 

Today was only a soft opening. The bakery will be open on Fridays and Saturdays during the summer, until the hard opening in the Fall. Eventually, the O’Mahonys plan to serve healthy sandwiches and more pastries with fresh berries from their fruit orchard on the West Bank.

 

Breads on Oak is located on 8640 Oak Street, and is open Fridays and Saturdays in the summer. 504.669.5173.

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Contributors:

Dead Huey Long, Emma Boyce, Elizabeth Davas, Ian Hoch, Lindsay Mack, Anna Gaca, Jason Raymond, Lee Matalone, Phil Yiannopoulos, Joe Shriner, Chris Staudinger, Chef Anthony Scanio, Tierney Monaghan, Stacy Coco, Rob Ingraham,

Listings Editor


Photographers

Brandon Roberts, Rachel June, Daniel Paschall

Art Director:

Michael Weber, B.A.

Editor:

B. E. Mintz

Published Daily by

Minced Media, Inc.

Editor Emeritus



Stephen Babcock