Earlier this month, I was invited to a wine dinner at Besh Steak featuring the wines of the Trinchero Family Estates. My friend Chef Todd Pulsinelli took over the kitchen at the restaurant a few months ago, and used this opportunity to show off what he can do in the kitchen. Dinner was fantastic- see pictures from the evening here.

Better news, this was the first of a series of dinners. For now, they're planned for the third Thursday of every month; the next one is slated for June 20 and will feature the wines of White Oak Winery. Reservations are being taken now.

Besh Steak
504-533-6000

I, along with Judy Walker of the Times-Picayune and Brett Gauthier, Brennan's executive pastry chef, will be judging the inaugural Edible Book Day on April 5 at the New Orleans Museum of Art. The competition is open to amateur cooks and professional chefs, with awards handed out in each category. Other competitions around the country have yielded some pretty spectacular entries, and I'm sure this one will as well. (Pictured here: a Harry Potter cake from an edible book festival at North Virginia Community College (Photo by NVCC Libraries))

The event is included in the regular museum admission fee; stop by and say hello while you're there. 

We pay close attention to what you, the reader, are interested in, and use the information to plan editorial content for the print magazine, the website, and our email newsletter. Here's the list of the most-viewed recipes on our website for the entire year, with links to the recipes; please feel free to add your thoughts in the comments section below:

At the end of the year, we sit down with our website statistics and take a look at what you, the reader, found interesting and, in this case, compelling enough to email to a friend. Not surprisingly, seafood-based recipes are in the majority. Here's the complete list, with links to the recipes; please feel free to add your thoughts in the comments section below: