In a city where great chefs come to eat, even catered convention fare becomes an art form!
Famed confections like the Beignets at Cafe du Monde and the King Cake are not the only culinary claim to fame in New Orleans. Renowned chefs attribute their gastronomic delights to international influences from French provincial, Spanish, Italian, West Indian, African, and Native American cuisines.
Click Map to view dining options near the Ernest N. Morial Convention Center
Southern belles and gents attending the conference are cordially invited to a Taste of New Orleans at the complimentary Welcome Reception and AAP Kids' Camp Friday evening, October 19th.
Many famous dishes were invented in New Orleans. Crescent city classics include Bananas Foster (Brennan’s Restaurant), the Muffuletta (Central Grocery), and Po’ Boys (Martin Brothers Coffee Stand and Restaurant in the French Market).
See what other delights await you; plan your dining adventures from casual balcony ambience to five star French restaurants.
New Orleans Culinary Treasures
You can find New Orleans coffees such as Community, French Market, Luzianne or Union at any supermarket. Pralines in endless special flavors, pecan clusters and taffy are still made fresh at Aunt Sally’s Creole Pralines on Royal Street, Pralines by Jean on St.Charles or Evans Candy Company and Southern Candymakers, both on Decatur.
For fresh pecans, look at the French Market in the Quarter, or most supermarkets. Satsumas, a slightly tart, yet mild tangerine/orange like fruit can be found on vegetable wagons at City Park, on Carrollton Avenue or in most supermarkets. They are grown in the fertile groves of Plaquemines Parish, where a wonderfully sweet navel orange is plentiful during the early winter months. The growers will pack a supply for shipping home.
You’ll find Creole mustards…a gritty piquant version of French poupon-like mustard from Zatarain’s at any supermarket. There are endless selections of hot sauces from Tabasco to dozens of others in most super-markets. Some of these stores will also have a supply of turbinado, a raw sugar from Louisiana cane fields. It’s neither white nor brown, but kind of Creole.