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Defender Picks

 

SAMEDI

February 25th

Krewe of Iris

Uptown-St. Charles Route, 11AM

All-female group is one of Carnival's oldest krewes

 

Krewe of Tucks

Uptown-St. Charles Route, 12PM

1,300 men and women make up one of the most satirical and irreverent krewes in Mardi Gras

 

Krewe of Endymion 

Mid-City Route, 4:15PM

One of the biggest and most extravagant parades, Endymion is long enough to last all night

 

Big Freedia

One Eyed Jacks, 9PM

Bounce Queen moves ‘dat azz

 

Leroy Jones Quartet

The Bombay Club, 8:30PM

Classic jazz trumpet

 

Sticky Fingers

House of Blues, 8PM

Australian reggae rockers

 

SiriusXM Jam On Presents: Galactic

Tipitina’s, 11PM

First-rate funk band is joined tonight by Stoop Kids

 

Hustle with DJ Soul Sister

Hi-Ho Lounge, 11PM

Underground disco and rare groove dance party 

 

Rebirth Brass Band

Howlin’ Wolf, 10PM

Beloved brass band takes the stage

 

Washboard Chaz Blues Trio

Blue Nile, 7PM

The iconic Washboard Chaz takes a break from the Tin Men to lead this trio 

DIMANCHE

February 26th

Krewe of Okeanos

Uptown-St. Charles Route, 11AM

Celebrating it's 68th year, Okeanos is heavy on tradition

 

Krewe of Mid-City

Uptown-St. Charles Route, 11:45AM

Yes, the Mid-City krewe is parading along the Uptown route

 

Krewe of Thoth

Uptown-St. Charles Route, 12PM

Thoth seeks to bring Carnival joy to the sick and infirm 

 

Krewe of Bacchus

Uptown-St. Charles Route, 5:15PM

Celebrating the God of wine, feasts, and general good times, Bacchus is one of the most anticipated parades 

 

Sweet Megg and the Wayfarers

Rare Form, 4PM

NYC-based hot jazz, blues and swing

 

Palmetto Bug Stompers 

d.b.a., 6PM

Local trad jazz masters

 

Academy Awards Watch Party

Prytania Theatre, 6PM 

Enjoy snacks, cocktails and more as the rich & famous vie for those golden statuettes ($25)

 

Swingin’ Sundays

The Allways Lounge, 8PM

Weekly recurring dance lessons to live swing music (FREE)

 

LEON + Jacob Banks

Gasa Gasa, 10PM

European invasion from Swedish indie pop star LEON and UK-based R&B singer Jacob Banks ($15)

 

Dumpstaphunk + Miss Mojo

Howlin' Wolf, 10PM

Ivan & krewe bring da funk, joined by Miss Mojo

 

Big Chief Monk Boudreaux & John Papa Gros

d.b.a., 11PM

Golden Eagles Chief brings Mardi Gras Indian funk

 

Jason Neville Band

Vaso, 11PM

Get Up, Get Down, Get Funky, Get Loose


King Cakes and Cakes for The King: Carnival Confections Embrace Tradition, Bacon


by Sarah Esenwein

The Carnival season in New Orleans is almost like Christmas all over again, with most anticipated excitement surrounding the availability of a staple of the season, the King Cake. While they come in all shapes, sizes, fillings and flavors; the Manny Randazzo bakery is renowned for its classic and consistently delicious cake. Cochon Butcher's "Elvis" King Cake offers connoisseurs a meatier take on the tradition.

 

The Randazzo Original is a braided, brioche type bread, spiced lightly with cinnamon and smothered in their signature icing. Much like Pavlov’s dog, mouths start salivating as the season starts on King’s Day for these sweet and spiced, icing drenched confections. The moist, flaky layers that make up this cake practically melt in your mouth. Together with the not-too-sweet, citrus-infused powdered sugar based icing, the cake creates an aromatic and unique flavor experience. 

 

Fillings are available to heighten your King Cake experience by adding Cream Cheese, Apple, Lemon, Strawberry, Royal (all four fillings quartered off) or Pecan Praline. While the fillings are not entirely considered ‘traditional’, they are a tasty addition and quite worth the added calories. 

 

Representing the true standard of tradition is the Randazzo’s brand King Cake. As with age-old traditions, new spins are an expected revolution. One store taking that tradition to epic, odd, and somewhat obscene places is Cochon Butchers with their aptly named ‘Elvis’ King Cake.

 

Inspired by the King’s favorite sandwich, the confection is a hunka-hunka round of dense, yeasty bread stuffed with peanut butter and bananas. Since enough is not enough, the entire cake is covered with an ample dose of Cochon’s homemade marshmallow cream. The egg-based bread is heavier than most king cake recipes, most likely to sustain the incorporation of the interior banana/peanut butter components. On the peanut butter front, if you were maybe expecting a creamy explosion oozing from the cake, you will be a little disappointed. 

 

The peanut butter's flavor is of the home-crushed, potent variety, surely not Jiffy or Skippy (such inferior products have no business serving the King properly). However, it seems as though the bread absorbs the oil from the peanut butter, leaving behind a nutty paste-like residue to surround the bananas. The bananas, though fresh before baking, have cooked down during the baking process; their texture is firm, slightly dried and chewy, rather than caramelized and mushy. The combined flavors are of course reminiscent of a classic peanut butter and banana sandwich made famous by Elvis Presley himself. 

 

Setting this cake apart even further from the pack is the sticky sweet marshmallow cream.  Now, mind you, this isn’t your ordinary Fluff out of the jar or the spongy nugglets spilled across sweet potatoes, this stuff is the real homemade deal.  Cochon’s recipe is most certainly made with honey (for all those concerned with corn syrup intake, high five!) and its addition to peanut butter-banana bread is somewhat overwhelming in flavor. 

 

This gooey component may set this cake apart, but tasters remarked how the cake may have been better without.  After toasting said mallow top, a generous dose of diced candied bacon sprinkles are finally tossed over the entire affair.  Cochon is renowned for their divine swine, and this bacon did not disappoint. The familiar cut was not in strips, but diced into chunks of sweet (think maple bacon) mainly meaty bacon. This King Cake tribute to the King is an innovated and somewhat stunning take on the classic, is truly not for the faint of protein, but could be considered quite satisfying to those looking for a king cake unchained.

 

Randazzo's Bakery is located in Metairie off Causeway Blvd. at 3515 N. Hullen Street, and they can be reached at 456-1476. Cochon Butcher is located at 930 Tchoupitoulas, and their number is 588-7675.

 

 




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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