Eater New Orleans: All Posts by Cristina CerulloThe New Orleans Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2014-09-11T08:30:00-05:00https://nola.eater.com/authors/ccerullo/rss2014-09-11T08:30:00-05:002014-09-11T08:30:00-05:00A Teen Chef's Rise to the Top
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<p><img src="http://cdn.cstatic.net/gridnailer/660x/http://cdn.cstatic.net/images/gridfs/53f76cb2f92ea11833003411/Flynn-2.jpg" alt="Flynn-2.jpg" width="500" height="317" class="bigpic"></p>
<br><p><span class="credit"><em>[Photo: Will McGarry]</em></span></p>
<br><p><span class="credit">Inspired by BP Gasoline with Invigorate®, <b>The Next Mile</b> explores the stories of trends, products and people who go a little farther than the norm. The series is a collaboration between BP Fuels and Vox Creative.</span></p> <p>Five years is a long time by anyone's count, but for fifteen year old chef Flynn McGarry, it's fully one third of his life. It's also how long the well-studied young chef has been cooking, creating and staging at some of the nation's best restaurants. So what motivates a slightly shy high schooler to take months away from classes, friends and family to go work the line at Eleven Madison Park in New York, or to spend his weekends prepping tasting menu ingredients at Alma in downtown Los Angeles? Thomas Keller, for one.<img src="http://bs.serving-sys.com/BurstingPipe/adServer.bs?cn=tf&c=20&mc=click&pli=9700584&PluID=0&ord=[timestamp]" height="1" width="1" border="1"><img src="http://f.curbed.cc/p/BP_TheNextMile_FlynnLongform_Eater_091114.gif?" height="1" width="1" border="1"></p> <p><style>.site-enola .post .post-title { width: 1000px !important; padding-bottom: 8px; padding-top:6px } .site-enola .post h1.post-title a { font-size:36px !important} .site-enola #leadintro { width:1000px; font-size:16px } .site-enola .post .post-body .post-more {width:660px;} .site-enola .post .post-body img.bigpic {width:660px; max-width:660px !important; height:auto } .site-enola .post .post-body #leadphoto {width:1000px; max-width:1000px !important; height:auto } .site-enola .post .post-body .pullquote { float:right; width:250px; margin: 0 0 10px 14px !important; padding: 8px 4px; font-family:TradeGothicLTStdBoldCondensed; Helvetica, Arial; font-size:32px !important; line-height: 35px !important; border-top: 4px double #80c143; border-bottom: 4px double #80c143; } .post p { font-size: 17px; line-height:27px; margin-bottom:10px } .post h3 { font-family:TradeGothicLTStdBoldCondensed; Helvetica, Arial; font-weight:normal; font-size:38px; width: 660px; padding: 18px 0; } .post h4 { font-family:TradeGothicLTStdBoldCondensed; Helvetica, Arial; font-weight:normal; font-size:36px; width: 660px; padding-bottom:5px; padding-top:14px; } .post-metadata {margin-top: 450px !important } #column-right { padding-top: 100px } </style></p> <p>"As the story goes, when I was ten I kind of got sick of my mom's cooking," says McGarry over a few plates of decidedly uncheffy sweet potato fries and turkey meatballs in Los Angeles. "So I went to the bookstore and I went looking for a cookbook. And, because I was ten, chose the most expensive one that's wrapped in plastic and up on a shelf, that we had to ask someone to get for us. And that was the French Laundry cookbook."</p> <p>The rest is well known. The homeschooling, the dedication to technique ("I could brunoise by the time I was eleven") and the modified test kitchen installed in his bedroom, modeled after the world-class version at Grant Achatz's Alinea in Chicago. "Everything else just went away and I just got really obsessed."</p> <blockquote class="pullquote">McGarry is figuring out what kind of chef he wants to become and is content in the meantime to simply keep on learning.</blockquote> <p>Keller's influence still resonates in McGarry's refined, locally-driven cooking today, which is put on display with occasional pop-ups under the name Eureka — the street he grew up on. Not that the food is as fully focused as Keller's; McGarry is figuring out what sort of chef he wants to become, and is content in the meantime to simply keep on learning. "When you're young, your brain is like a sponge. So every kitchen I go into, I'm observing everything and I'm kind of absorbing it all." That notion served the aspirational chef well at his other monumental influence: the Michelin-starred Eleven Madison Park, where McGarry has staged on and off for years.</p> <p>The elbow-rubbing osmosis of working alongside several of America's best chefs appears to be working. Already, diners on both coasts have been happily shelling out upwards of $200 for the opportunity to enjoy the young maestro's New American dishes. A recent pop-up run in New York City's West Village featured 11 courses, a $150 price tag and hundreds of hopeful guests turned away for lack of space. For that one, McGarry even flew in his own team from Los Angeles.</p> <p>Logging all those hours means McGarry is becoming a better kitchen leader, too. "I've been very lucky to go to the restaurants that I have, and to see the level that they're operating at," he says. "I'd say I get some food inspiration from chefs … but I mostly get inspiration on how to run a kitchen, how to execute food well." And while not everyone is keen on taking direction from a teenager, assures McGarry, the folks who stick around are genuinely interested in what's being created. "The right cooks are motivated by the food. And if you're doing incredible food, they will do whatever [it takes] to execute it. And I think that's really important." </p> <p>The Eureka team is currently taking over the kitchen for a series of pop-ups at L.A.'s Fifty Seven, the yawning, wood-lined space that used to be a loading dock in downtown's reformed Arts District. <img src="http://cdn.cstatic.net/gridnailer/660x/http://cdn.cstatic.net/gridnailer/660x/http://cdn.cstatic.net/images/gridfs/5411a528f92ea121b3004914/Flynn-091114-3.jpg" alt="Flynn-2.jpg" width="500" height="317" class="bigpic"><span class="credit">[Photo: Will McGarry]</span></p>
<br><p>The popular new restaurant acts as an incubator of sorts, with noted chefs manning the flames for a few months to test out a concept, before making way for someone else. McGarry's truncated pop-up dinners — one or two seatings per month throughout the summer, fifty guests only — comes on the heels of a three month run by the talented David Nayfeld, who acted as the first chef-in-residence when the restaurant opened earlier this year. McGarry felt comfortable enough to stage his upcoming dinners at Fifty Seven after spending a few weeks in the beautiful kitchen there, working the line alongside Nayfeld, who's previous gig was as sous chef at — where else? — Eleven Madison Park.</p> <p>But there's little point in just standing in the background forever. Kitchen life is messy, dangerous and littered with one-time success stories that turned quickly into where-are-they-now's, something McGarry is determined to avoid. That requires a healthy mix of PR acumen, intuitive planning and a strong sense of self. The gauzy reality show where the young teen chef cooks up impromptu dinners with whatever ingredients are laying around? No thanks. Becoming a well-paid brand ambassador for some shoddy kitchen equipment company? Pass. The tell-all book book and inevitably glossy docudrama? Not likely. A food-focused travel show, maybe. But mostly Flynn is interested in carving out a place to hang his apron every night. Something small and focused ("fifty, maybe sixty seats"), where dinner service thrives or dies under his own direction. "I want to open my restaurant by the time I'm nineteen. I'll have been cooking in restaurants for seven years then.</p> <p>"I feel like there's a certain point when you have to say to yourself alright, you're done learning from other people, now it's time to go out on a limb."</p> <p>Until then, look to find McGarry sweating on the line like every other cook in the kitchen. "I don't think that I'm at a point that I'm really happy with any of my skills, because I'm constantly thinking. That's the thing with all chefs that I've met: they're constantly looking for new things to learn." There's still a long way to go, but five years into his young culinary career, McGarry knows that success is all about patience, precision and inspiration. And thanks to a few lucky opportunities in some of America's most important kitchens, he's already learning plenty of each.</p> <p>Want to learn more about Flynn? <a href="http://f.curbed.cc/f/BP_TheNextMile_FlynnLongform_Eater_AMA">Head this way to submit your question</a>. We'll publish his answers in the coming weeks.<br><span class="credit">This feature was produced in collaboration between VOX Creative and Eater. The Eater editorial staff was not involved in the creation or production of this content.</span></p>
https://nola.eater.com/2014/9/11/6157835/a-teen-chefs-rise-to-the-topCristina Cerullo2014-07-15T08:30:00-05:002014-07-15T08:30:00-05:00How Alex Rein Built a Slush Empire
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<i>In partnership with <a href="http://f.curbed.cc/f/DonJulio_Video3_Alex_071514_Collective">Don Julio Tequila's Collective</a>—a series of profiles of contemporary visionaries, craftsman and artists, who have made bold moves in the pursuit of their passion—Eater profiled three innovators who made drastic career changes to realize their passion for food. See those stories unfold here, and <a href="http://f.curbed.cc/f/DonJulio_Video3_Alex_071514_Collective">meet the rest of the collective this way. >></a></i><iframe width="488" height="275" src="//www.youtube.com/embed/VBwjqcsjeqA?rel=0" frameborder="0" allowfullscreen></iframe><br>Alex Rein always had a dream of selling frozen slushies for adults in his back pocket. In 2009, after being laid off at a corporate law firm, he finally decided to pursue that dream. Most of his family and friends tried to talk Alex out of this drastic move, but it turned out to be one of the best decisions of his life. He is now the successful owner of <b>Kelvin Natural Slush Co.</b>—what started as a truck selling frozen drinks and has since expanded, selling wholesale product to top bars and restaurants.<br><p>In the video above, see Alex's story and find out why he's a firm believer in building a career around doing what you love.<a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fjump%2FN6543.128174.CURBED%2FB7892609.46%3Bsz%3D1x1%3Bord%3D%255Btimestamp%255D%3F&referrer=eater.com&sref=https%3A%2F%2Fnola.eater.com%2F2014%2F7%2F15%2F6187649%2Fhow-alex-rein-built-a-slush-empire" rel="sponsored nofollow noopener" target="_blank"><img src="http://ad.doubleclick.net/ad/N6543.128174.CURBED/B7892609.46;sz=1x1;ord=[timestamp]?" border="0" width="1" height="1" alt="Advertisement"></a><img src="http://f.curbed.cc/p/DonJulio_Video3_Alex_071514.gif?" height="1" width="1" border="1"></p>
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https://nola.eater.com/2014/7/15/6187649/how-alex-rein-built-a-slush-empireCristina Cerullo2014-07-14T07:11:00-05:002014-07-14T07:11:00-05:00Royal Caribbean Reimagines Dining At Sea
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<iframe width="489" height="275" src="//www.youtube.com/embed/KfYB-QTild0?rel=0" frameborder="0" allowfullscreen></iframe><br>Forget everything you <i>thought</i> you knew about "cruise food." <a href="http://f.curbed.cc/f/RoyalCaribbean_SP_EaterALL_071414">Dynamic Dining</a>—the new culinary experience aboard Royal Caribbean's Quantum of the Seas—offers a lineup as vast and exceptional as dining in a cosmopolitan city. Among 18 restaurants, guests will find greater flexibility with no set dining times, no assigned seating, and a relaxed dress code. <br><p>There's the chance to experiment, with restaurants like the whimsical Wonderland, a foray into molecular gastronomy. Plus, there's a new concept for cruising's traditional main dining room—now five distinctive main restaurants, each with its own style and cuisine, from pan Asian, to upscale French favorites, to American comfort classics. Three star chefs—Jamie Oliver, Michael Schwartz, and Devin Alexander—are also coming aboard with delicious restaurant concepts. In the video above, get a sneak peek at Dynamic Dining on Quantum of the Seas. And <a href="http://f.curbed.cc/f/RoyalCaribbean_SP_EaterALL_071414">head this way to start planning your next adventure. >></a><img src="http://f.curbed.cc/p/RoyalCaribbean_SP_EaterALL_071414.gif?" height="1" width="1" border="1"><img src="https://t.mookie1.com/t/v1/imp?migAgencyId=43&migSource=adsrv2&migTrackDataExt=1740393;108056050;282548302;0&migTrackFmtExt=client;io;ad;crtv&migUnencodedDest=https://ad.doubleclick.net/ad/N3867.138033.SBNATION.COM/B8073302.19;sz=1x1;pc=[TPAS_ID];ord=[timestamp]?" width="1" height="1"></p>
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https://nola.eater.com/2014/7/14/6187587/royal-caribbean-reimagines-dining-at-seaCristina Cerullo2014-07-03T07:13:00-05:002014-07-03T07:13:00-05:00This July, Fight Breast Cancer with mike's hard lemonade
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<a href="http://f.curbed.cc/f/MikesHard_SP_070214_Main"><img alt="MikesHardLemonade_500x350_RTD.jpg" src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/741570/MikesHardLemonade_500x350_RTD.0.jpg" width="500" height="350"></a> <p>This one's for the girls! This Fourth of July, toast the summer with <a href="http://f.curbed.cc/f/MikesHard_SP_070214_Main">mike's hard pink lemonade</a>. Join the movement to fight breast cancer while enjoying the crisp citrus and refreshing tart of this fresh new flavor. Perfect for sunny afternoons and backyard BBQs, mike's hard pink lemonade is only available for a limited time, don't miss the chance to drink pink!</p> <p>Join the fight against breast cancer, and <a href="http://f.curbed.cc/f/MikesHard_SP_070214_Main">grab a mike's hard pink lemonade</a>. And, be sure to 'Like' them on <a href="http://f.curbed.cc/f/MikesHard_SP_Eater_070214_Facebook">Facebook</a>, and check them out on <a href="http://f.curbed.cc/f/MikesHard_SP_Eater_070214_Twitter">Twitter</a> and <a href="http://f.curbed.cc/f/MikesHard_SP_Eater_070214_YouTube">YouTube</a>.<br><img src="http://f.curbed.cc/p/MikesHard_SP_070214.gif?" height="1" width="1" border="1"><img src="http://bs.serving-sys.com/BurstingPipe/adServer.bs?cn=tf&c=19&mc=imp&pli=9964051&PluID=0&ord=[timestamp]&rtu=-1" height="1" width="1" border="1"></p>
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https://nola.eater.com/2014/7/3/6195277/this-july-fight-breast-cancer-with-mikes-hard-lemonadeCristina Cerullo2014-07-02T08:30:00-05:002014-07-02T08:30:00-05:00See Where Esquire Network's Brew Dogs Are Headed
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<br><iframe width="489" height="275" src="//www.youtube.com/embed/_eGnQLuQN70?rel=0" frameborder="0" allowfullscreen></iframe>Beer obsessives rejoice: Scottish duo James Watt and Martin Dickie—owners of the most successful brewery in the UK—are back with another season of <i><a href="http://f.curbed.cc/f/BrewDogs_SP_EALL_070214">Brew Dogs</a></i>. This season, they're continuing their cross-country tour, highlighting local breweries, restaurants and pubs—and the craftsmen behind them—across the nation that work to build America's appreciation of the good stuff. <br><p>Here now, we've rounded up the highlights—the most exciting breweries that the duo plans to hit in the coming weeks. Catch a sneak peek of the all-new season in the video above, and click through to check out the map. <b><i>All-new episodes of <a href="http://f.curbed.cc/f/BrewDogs_SP_EALL_070214">Brew Dogs</a> are every Wednesday at 9|8c, only on Esquire Network</i></b>.<img src="http://f.curbed.cc/p/BrewDogs_SP_EALL_070214.gif?" height="1" width="1" border="1"><img src="http://ad.doubleclick.net/ad/N4518.154386EATER1/B8153857.109380825;sz=1x1;ord=%7Brandom%7D?"></p>
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https://nola.eater.com/maps/see-where-esquire-networks-brew-dogs-are-headedCristina Cerullo2014-06-24T07:30:00-05:002014-06-24T07:30:00-05:00Catch an All-New Season of Esquire Network's Brew Dogs
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<br><iframe width="488" height="275" src="//www.youtube.com/embed/FoDa5cyvvH8?rel=0" frameborder="0" allowfullscreen></iframe>Beer obsessives rejoice: Scottish duo James Watt and Martin Dickie—owners of the most successful brewery in the UK—are back with another season of <i><a href="http://f.curbed.cc/f/BrewDogs_SP_EALL_062414">Brew Dogs</a></i>. Last year, the pair toured Seattle, Boston, San Diego and beyond to unleash their zany, outlandish brewing stunts and share their love for craft beer. This season, they'll continue the tour, highlighting local breweries, restaurants and pubs—and the craftsmen behind them—across the nation that work to build America's appreciation of the good stuff. <br><p>Catch a sneak peek in the video above, and learn the art of craft beer through the eyes of these eccentric beer evangelists, with an all-new season of <i><a href="http://f.curbed.cc/f/BrewDogs_SP_EALL_062414">Brew Dogs</a></i> beginning <b>tomorrow at 9|8c, only on Esquire Network</b>.<img src="http://f.curbed.cc/p/BrewDogs_SP_EALL_062414.gif?" height="1" width="1" border="1"><img src="http://ad.doubleclick.net/ad/N4518.154386EATER1/B8153857.109382128;sz=1x1;ord=%7Brandom%7D?"></p>
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https://nola.eater.com/2014/6/24/6203565/catch-an-all-new-season-of-esquire-networks-brew-dogsCristina Cerullo2014-06-18T07:20:00-05:002014-06-18T07:20:00-05:00For Chef Cornelius Gallagher, A New Frontier: The Sea
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<iframe width="489" height="275" src="//www.youtube.com/embed/dm4SvYazFdI?rel=0" frameborder="0" allowfullscreen></iframe><br>Forget what you think you know about "cruise food." Cornelius Gallagher, Director of Culinary Operations at Royal Caribbean, is busting up the clichés one gastronomic wonder at a time. Winner of <i>Food & Wine</i> magazine's "10 Best New Chefs in America," Gallagher applies his learnings in some of the worlds top restaurants to create the most innovative seafaring restaurant ever: <a href="http://f.curbed.cc/f/RoyalCaribbean_SP_EaterALL_061814"><b>Wonderland Imaginative Cuisine</b></a>, on Royal Caribbean International's new game-changer, Quantum of the Seas. <br><p>In a surreal environment of smoke and mirrors, Gallagher employs modern techniques in an innovative and entertaining menu that will make guests feel they've traveled down the rabbit hole at Alice's side. Slow cooked eggs are smoked with hickory under a glass dome, vanishing foie gras noodles disappear before your eyes, and wild flower honey sweetens flash-frozen fruits. Here now, we go into his kitchen to learn about his vision for dining at sea and his detailed preparation of caviar tempura, slow cooked halibut and more. </p>
<br><p><span class="credit">This feature was produced in collaboration between VOX Creative and Eater. The Eater editorial staff was not involved in the creation or production of this content.</span><img src="https://t.mookie1.com/t/v1/imp?migAgencyId=43&migSource=adsrv2&migTrackDataExt=1740393;108056050;282548302;0&migTrackFmtExt=client;io;ad;crtv&migUnencodedDest=https://ad.doubleclick.net/ad/N3867.138033.SBNATION.COM/B8073302.19;sz=1x1;pc=[TPAS_ID];ord=[timestamp]?" width="1" height="1"><img src="http://f.curbed.cc/p/RoyalCaribbean_SP_EaterALL_061814.gif?" height="1" width="1" border="1"></p>
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https://nola.eater.com/2014/6/18/6205423/for-chef-cornelius-gallagher-a-new-frontier-the-seaCristina Cerullo2014-06-05T08:00:00-05:002014-06-05T08:00:00-05:00How Ayr Muir Is Shaping the Future of Fast Food
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<i>In partnership with <a href="http://f.curbed.cc/f/DonJulio_Video2_Ayr_052914_Collective">Don Julio Tequila's Collective</a>—a series of profiles of contemporary visionaries, craftsman and artists, who have made bold moves in the pursuit of their passion—Eater profiled three innovators who made drastic career changes to realize their passion for food. See those stories unfold here, and <a href="http://f.curbed.cc/f/DonJulio_Video2_Ayr_052914_Collective">meet the rest of the collective this way. >></a></i><iframe src="//player.vimeo.com/video/88203656" width="488" height="274" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe> <p>After running labs at MIT and getting an MBA at Harvard, <b>Ayr Muir</b>—founder and CEO of Boston's <b>Clover Food Labs</b>—decided he wanted to change the way American's eat rather than consult big businesses, a drastic career change that puts him where he is today. At Clover Food Labs, every day he tackles environmental issues and works to build a community around food. </p>
<br><p>In the video above, find out why Ayr decided to follow his dream to shape the future of fast food.<a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fjump%2FN6543.128174.CURBED%2FB7892609.46%3Bsz%3D1x1%3Bord%3D%255Btimestamp%255D%3F&referrer=eater.com&sref=https%3A%2F%2Fnola.eater.com%2F2014%2F6%2F5%2F6212313%2Fhow-ayr-muir-is-shaping-the-future-of-fast-food" rel="sponsored nofollow noopener" target="_blank"><img src="http://ad.doubleclick.net/ad/N6543.128174.CURBED/B7892609.46;sz=1x1;ord=[timestamp]?" border="0" width="1" height="1" alt="Advertisement"></a><img src="http://f.curbed.cc/p/DonJulio_Video2_Ayr_052914.gif?" height="1" width="1" border="1"></p>
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https://nola.eater.com/2014/6/5/6212313/how-ayr-muir-is-shaping-the-future-of-fast-foodCristina Cerullo2014-05-28T08:30:00-05:002014-05-28T08:30:00-05:00Spike's Hungry Investors, Sunday Nights at 9/8c
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<iframe width="489" height="275" src="//www.youtube.com/embed/GY3lw6W7SF4" frameborder="0" allowfullscreen></iframe>Spike TV is putting its money where its mouth is with its new series <a href="http://f.curbed.cc/f/SpikeTV_SP_Eater_052814"><i>Hungry Investors</i></a>, Sunday nights at 9/8c. The new original series brings together <i>Bar Rescue</i> star Jon Taffer, celebrity chef John Besh and <i>Top Chef All Star</i> Tiffany Derry, as they evaluate competing restaurants to decide which is worthy of a significant investment. <p>In each episode, the three experts visit two diamond-in-the-rough restaurants; establishments that are struggling, despite having amazing potential. The two local restaurants are pitted against each other as they make every effort to prove to the "hungry investors" that their business is the one worth saving. The restaurant that demonstrates the most promise for success will receive a life-altering investment. Check out a sneak peak in the video above, then tune-in to a new episode, <b>this Sunday, June 1, at 9/8c, only on Spike.</b> <a href="http://f.curbed.cc/f/SpikeTV_SP_Eater_052814"><i>Watch more exclusive clips from the show. >></i></a><img src="http://f.curbed.cc/p/SpikeTV_SP_Eater_052814.gif?" height="1" width="1" border="1"><img src="http://ad.doubleclick.net/ad/N1068.138033.SBNATION.COM/B8080325.108678693;sz=1x1;ord=[timestamp]?" height="1" width="1" border="1"></p>
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https://nola.eater.com/2014/5/28/6217205/spikes-hungry-investors-sunday-nights-at-9-8cCristina Cerullo2014-05-20T07:30:00-05:002014-05-20T07:30:00-05:00Catch the Columbus MeatUp Food Truck, May 20-24
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<a href="http://f.curbed.cc/f/ColumbusFoodTruck_SP_ENOLA_052014"><img alt="COL_4626_Sweeptakes_NO_500x350_R2_V1.jpg" src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/772694/COL_4626_Sweeptakes_NO_500x350_R2_V1.0.jpg" width="500" height="350"> </a> <p>For almost a century, <a href="http://f.curbed.cc/f/ColumbusFoodTruck_SP_ENOLA_052014">Columbus</a> has been known for its high quality, authentic salame and deli meats, made from favorite Old-World recipes—one of the most respected producers of these fine foods in the country. And now, they're taking the show on the road with the <a href="http://f.curbed.cc/f/ColumbusFoodTruck_SP_ENOLA_052014">Columbus MeatUp food truck tour</a>. </p>
<br><p>Rolling into New Orleans <b>today through May 24</b>, the festivities include live cooking demonstrations, <br>product tastings, and salame education. They've also got famed <i>Top Chef</i> favorite Fabio Viviani in tow for the New Orleans Wine & Food Experience, May 22-May 24. <a href="http://f.curbed.cc/f/ColumbusFoodTruck_SP_ENOLA_052014">Head this way</a> to find the exact locations of the truck. And, while you're there, be sure to enter to win <b>a trip to Los Angeles</b>, where you and a friend will get to cook with Chef Vivani in his restaurant, Café Firenze.<i>(Sweepstakes ends May 30, 2014.)</i><img src="http://f.curbed.cc/p/ColumbusFoodTruck_SP_ENOLA_052014.gif?" height="1" width="1" border="1"></p>
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https://nola.eater.com/2014/5/20/6221431/catch-the-columbus-meatup-food-truck-may-20-24Cristina Cerullo