The radio show presents challenges every day, but we also have some great conversations. MA , who sits with me now, posed the following question: would you prefer to eat the food of a classically trained chef or someone who learned standing beside a great cooking mentor? You can only choose one. Hers is easy, the latter. I surprised her by agreeing. She doesn't believe me. But I loved my mother's cooking, and that is my deliciousness barometer.
In the kitchen, ML is busy with another major production of a cake for which she will be paid handsomely. These are works of art and take her an entire week of detailed fondant cutting. When she did the four cakes for Angela Hill's husband Irwin's 100th birthday party, it was nonstop.(@merrilycakeco.) This one is a graduation cake where the honoree matriculates to Mississippi State.
Today's show is not at the house though, so MA cannot walk into the kitchen to gush in amazement at ML's talents. The traffic is so bad we decide to eat close by after the show. Poydras & Peters is a place we have been watching, and today was the day to try it. Poydras & Peters is the restaurant, but Bar Peters is formerly the Swizzle Stick Bar in the Loews Hotel. The space hasn't changed at all. In the lobby part of the bar, a charming chanteuse is accompanied by a great piano player. I love this music from the mid-twentieth century. She has an interesting style, often approaching scat singing. MA is intrigued, and teases me about my undivided attention to this. It shouldn't surprise her. She knows me well enough to know I am hoping for a chance to sing. Lately she has encouraged this. Between sets they stop by the table and I approach the subject, but the idea falls flat.
MA is much more interested in an item before us on the table from the Happy Hour menu. It is edamame hummus with chili oil, served with carrot and celery crudite' and pita wedges. She is very enthusiastic about this take on hummus. And just as pleased with a charcuterie board she declares a nice value at $16. It has slices of toasted rustic bread she suspects are a Bellegarde baguette. These are flanked by slices of brie and bleu cheese and Manchego. There is also a prosciutto pile and some cheese roulade with an asparagus center. In tiny ramekins, pickles and really spicy olives round out this board. I got my usual french fries with my cocktail. These are fresh cut and covered in a healthy coating of parmesan cheese.
I help her with this, but she does not help me with the fries. These are all mine, and I savor them while sipping my Manhattan. The alluring songbird enjoyed my rendition of "I'll Take Manhattan," but I still didn't get to sing with her. Oh well, maybe next time. Mary Ann assures me she will definitely come back here.
Bar Peters
300 Poydras St New Orleans . 70130
504-595-3305
Happy Hour 3-6pm daily
Mon-Th 11:30am-11pm Friday till midnight
Saturday 10am-midnight
Sunday 10am-11pm
loewshotels.com
