Crown Royal came to Sainte Marie a few weekends ago and collaborated with bar guru Chris Arenas on pairing some special cocktails with a tasting menu created by Chef Kristen! Here is a cool article describing the results.
We’ve been creating fresh, house-made juices forever, and they shine at lunch when Chris Arenas and Thomas Schachte combine them with herbs and spices and top with soda. If you’re like us, you’ll want to add booze and our daily sodas make a great base for fun cocktails!
Read the original interview with Thomas and a description of our special sodas here.
What a fantastic review of Sainte Marie by Brett Anderson at Times-Picayune. Thank you to Mr. Anderson for such glowing praise of our efforts of late. We couldn’t do it without our fearless leader Robert LeBlanc and the lady who makes the magic, Chef Kristen Essig. “…by inserting a chef as mature as Essig into its business plan, LeBlanc’s…bistro has settled atop the plateau… In doing so, the restaurant is setting a new standard for dining downtown.”
Gambit also featured us a few days ago, describing our lovely space and our innovative yet accessible beverage and food menus. Gambit lauds Sainte Marie, and particularly Chef Kristen, for our use of sustainable, local product and our commitment to offering exciting cuisine while maintaining our position as a comfortable neighborhood spot.
Thank you to nola.com and The Times-Picayune for including us in your 2014 Culinary Predictions piece! It is certainly inspiring to read what New Orleans’ top chefs would like to achieve this year and what they all believe is in store for us, eating-and-drinking-wise!
Read the original article here.
We’ve made a good impression on WWLTV’s Unknown Food Critic who praises Chef Kristen Essig’s ‘fresh approach’ to Louisiana flavors and bistro fare and compliments us on our innovative yet approachable cocktails!
Read the Unknown Food Critic’s original article here.
We were so excited to be included in Brett Anderson and the Times-Picayune’s roundup of places to eat delicious, seasonal pumpkin dishes around town! Mr. Anderson cites our potato gnocchi with pumpkin mascarpone as tasting “as fully of the season as a meatless dish possibly could” and also kindly refers to Sainte Marie as “contender for most-improved restaurant in town.” Wow!
Christmas brings together lots of wonderful things – family, community, and presents! But some of the best things to bring together (and not just at Christmas) are hot biscuits and butter! Sweet potato biscuits are a most delicious way to warm your belly, and if you want to do it my way, you’ll slather them with a flavored butter. Cranberry butter is tart and sweet all at once – try it tossed with green beans and almonds, stuffed underneath the skin of chicken you’re about to toast, or just slathered on those hot biscuits. Happy Holidays!
Cranberry butter is delightful and uses up the cranberry relish you have leftover from your holiday meal! 1 part cranberry sauce / relish to 1 part butter: either fold together (make sure your butter is soft) or process together to create a delicious, pink butter.
Sweet Potato Biscuits
Yields 1 dozen 3-4 inch biscuits
1 lb Louisiana sweet potatoes
2.5 cups AP flour
1 tbsp + 1tsp baking powder
1 tbsp sugar
1 tsp kosher salt
pinch cayenne pepper
4 oz butter, cubed and cold
.25 cup buttermilk
Roast the sweet potatoes in a 400 degree oven for 40-50 minutes or until tender. Allow the roasted sweet potatoes to cool, split them in half lengthwise and scoop out the flesh. Place in a food processor and puree with the buttermilk. Set aside.
In the work bowl of the food processor combine the dry ingredients and pulse to mix. Add the cold, cubed butter to the food processor and pulse 5-8 times to cut the butter into the flour mixture. Place the butter / flour mix into a large bowl. Add the sweet potato mix to the dry ingredients, bringing the dough together with your hands. Work gently so as not to over knead the dough. Turn the dough out onto a floured surface and roll out to .5 inch thick. Cut the biscuits with a round, floured 3-4 inch cutter and place on a parchment lined sheet pan. Bake for 12-15 minutes or until golden brown at 350 degrees. Brush with cranberry butter and enjoy!
Thanks to Gwendolyn Knapp for including us in her list of restaurant bars to try during the holiday frenzy! We’ve got some delicious offerings this season, including Chris Arenas’ Beam Me Up Toddy, a toasty concoction of Buffalo Trace Bourbon, apple brandy, cinnamon, and allspice!
Read the full article here.
Thanks to the Advocate for stopping by last week!
We love to see all of you for your pre- and post-theater noshes and sips. Read the full article here.
Fall in love Jane Austen style at Sainte Marie! Murf has created the “Falling for Mr. Darcy” cocktail to help Southern Rep Theatre commemorate the 200th anniversary of Jane Austen’s Pride & Prejudice. Like the classic love story, the drink starts off sweet– with flavors of rum and pumpkin, gets intense in the middle–with heady notes of walnut, and finishes spicy–with a burst of gingerbread.
Southern Rep is partnering with the Jane Austen Society of Louisiana to present a limited, two-week engagement of the classic Pride & Prejudice, adapted by Jon Jory. Shows run from November 13-24 at the beautiful Ursuline Academy Theatre. The New Orleans Convention and Visitor’s Bureau lists some fun events around town connected to the show here.
Check out Robert Glasper at the Civic Theater tonight!
This week, Offbeat Magazine interviewed contemporary jazz pianist Robert Glasper, who brings his Experiment to the Civic Theater tonight. Glasper is considered somewhat of a prodigy amongst music aficionados, particularly those interested in modern jazz. Doors open at 7:30, come see us for a pre-show drink!