Food, Music, and History - My Idea

I had an idea recently. Well honestly, I've had several different ideas over the past few months. recently what I did, was combine my many ideas into one grand idea. It involves three of my favorite topics: food, music, and local history.

I've had a bit of a tricky time trying to decide how I ought tell the world of my idea, but here we go:

Recently having dined at Antoine's, Galatoire's, and Arnaud's, I must say that I really enjoy the food at each. I really wish I could enjoy this food without having to plan the outing that each of these becomes. It would also be nice to enjoy this type of wonderful creole cuisine without the sort of bill one typically has at such establishments. I noticed while at Antoine's that the building is friggin HUGE. They maintain imense fascilites without filling them (which is in its own way, rather sad). This, I'm sure, is one reason why the prices are such. I noticed while dining at Galatoire's that the dining room is actually rather tiny, and that those patrons who get seated, remain seated... for the entire afternoon. Thus, they really do not serve a rather large number of customers. It made me wonder how much more money they could make if they had more seating available. OR, how much less they could charge and make the same amount if they had more seating available.

Now for a moment, I will completely change the subject. I will change it to the Halfway House. I'll start you all by having you read a few questions and their answers provided in the "Blake Pontchartrain" feature of Gambit, here, here, and then this other article (you can skim it or jus tlook at the pics & captions if you want) here. There are alot of people out there that would like the Halfway House to return to use as a jazz hall, much like it was when Abbie Brunnies lead the Halfway House Orchestra. Now frankly, I don't see a huge demand for this sort of place where it doesn't already exist. Most of the similar places are not likely to exist in this area. (i.e. Snug Harbor)

Now let me join the two thoughts together. Although I don't see big demand for Jazz Dance Halls, there has been ahuge explosion in demand for the "Jazz Brunch". These things are insanely popular. So here is my idea. Renovate the old Halfway House into a restaurant that serves classic New Orleans food while playing to classic New Orleans music. It'll have jazz all the time, not just at brunch. It'll be a family place, but still kind of nice. People will eat, drink, and be merry. Following is the sort of menu I had in mind (and if I forgot anything, please let me know.) All entree's come with one side of your choice.

Appetizers and Small Plates
-Remoulade or Ravigote
--Shrimp, Crab, Crawfish (when in season)
--Remoulade on choice of mixed greens or fried green tomatoes)
-Oysters Rockefeller
-Oysters Florentine (i.e. the spinach version of Oysters Rockefeller)
-Oysters Bienville
-Oysters en Brouchette (wrapped in bacon and fried)
-Chargrilled Oysters
-Crabmeat Au Gratin


Soup
-Seafood Gumbo
-Fowl Du Jour and Andouille Gumbo
-Turtle Soup
-Bisque Du Jour (When Crawfish is in season it is crawfish bisque w/
boulettes ala Tom Fitsmorris)


Salad
-Cucumber tomato avacado and onion in creole vinegarette
-Stuffed Avocado
-Feta Salad
-Shrimp Remoulade Salad


Seafood
-Fish (whatever types are available fresh and affordable)
--Fried or Grilled (Pompano only grilled, Catfish and SS crab fried only)
--Plain, Mueniere, Amandine, Pontchartrain, _________(sauteed Crawfish), ______(lemon/herb/Garlic/butter)
-Shrimp Creole
-shrimp Etouffe
-Oyster patties
-Crab Cakes


Poultry
-Cane Syrup Chicken Rochambeau (not the lame marchan de vin kind... real rochambeau)
-Chicken Pontabla/Bon femme/Garlic chicken (whatever the heck you want to call it, maybe it'll vary by day of the week)
-Fried Chicken
-Stuffed Breast of Chicken
-Chicken Creole



Meat
-Ryan's cheese stuffed Hamburger
-paneed veal
--(add crab meat option)
-grits and grillades
-pork tenderloin
-steak, cut du jour



Sides
-creamed spinach
-Brocolli
--(add chees as option)
-red beans and rice
-onion rings
-Baked Macaroni
-Souffle Potatoes
-Brabant Potatoes
-Asparagus
-Seasonal veggies



Dessert
-Lemon Merainge Pie
-Pecan Pie
-Calas
-Alli's Meme's Bread Pudding (whit chocolate sauce or my mom's Rum/whiskey Sauce)
-Doberge
-Seasonal fruit dessert

maybe some healthy entree choices also?


Now being as I have no intention of actually going through with this, anyone is welcome to steal my idea. Infact, you are encouraged to do so. All I ask in return is a lunch and accompannying drinks 2 or 3 times a month.