EVENTWIRE — The James Beard Foundation stops at the Royal Sonesta in New Orleans on October 6 for a Taste America dinner featuring a bunch of culinary heavy-weights. Rocco DiSpirito, Herbsaint’s Rebecca Wilcomb, Restaurant R’evolution’s John Folse and Rick Tramonto, Antoine’s Mike Regua, and Willa Jean’s Kelly Fields handle dinner. Shaya’s new executive chef, Zachary Engel, gets together with Coquette’s Kristen Essig and Michael Stoltzfus, Avo’s Nick Lama, Galatoire’s Michael Sichel, Sylvain’s Martha Wiggins, and Arnaud’s French 75 for the reception. Tickets are $300 a person and available here. [via press release]
DEALWIRE — Free admission for two to the Southern Food and Beverage Museum on Museum Day Live!, this Saturday. At 1 p.m., meet Beth D’Addono, author of 100 Things To Do in New Orleans Before You Die. SoFAB director, Liz Williams, will provide a bite to eat , while bartenders from Arnaud’s French 75 Bar demonstrate how to make a proper French 75. Museum Day Live! is an annual event hosted by Smithsonian magazine in which participating museums open their doors to anyone presenting a Museum Day Live! ticket. Score a ticket here.
NEWS — Another day. Another boil water advisory. Restaurants and hotels have it rough during these days, plus they get to explain to visitors why they can’t drink the water in the Crescent City. NOLA.COM asks restaurants how they deal with those annoying boil water advisories. [NOLA.COM]
THE CHAINS — Now you can get a six-pack with those potato skins. TGI Fridays is testing alcohol and food delivery. The driver would get the food from the restaurant and the alcohol from the nearest liquor store. [EATER]
AWARDS SEASON — District Donuts was named America’s Favorite Donut Shop by Foodable. “District hand makes their donuts all day in small batches, so they’re always fresh. Donuts from District are categorized as either regular, fancy, or EXTRA fancy. With incredibly imaginative donut flavors like Vietnamese Iced Coffee, Kolache, and Ginger Mint Julep, customers never get bored. And with more than a hundred varieties, District’s donut menu changes daily!” [FOODABLETV.COM]