TREME: Stories and Recipes from the Heart of New Orleans at Bayou Bakery

Lolis Speaking

Lolis Speaking

By Punch Correspondent Niki Clark 

There are a lot of things Louisianans do well (I may be biased, of course, being a native), but celebrating and food are on the top of the list. So the launch of TREME: Stories and Recipes from the Heart of New Orleans, a cookbook featuring more than 100 heritage and contemporary recipes accompanied by photographs from the critically-acclaimed HBO television series of the same name, was bound to be a good time.

Lolis Elie with chef David Guas

Lolis Elie with chef David Guas

Author Lolis Eric Elie, a New Orleans native and an award-winning writer and story editor for HBO hit series Treme, celebrates the eclectic and inventive culinary spirit of post-Katrina New Orleans in the book, which includes contributions from legendary chefs Frank Brigsten, Susan Spicer, Ralph Brennan and Anthony Bourdain, plus original recipes from many of the renowned chefs who have made guest appearances on Treme.

Laissez Foure 2

Laissez Foure

The event was hosted by fellow New Orleanian chef David Guas at his Arlington-based Louisiana restaurant Bayou Bakery, Coffee Bar & Eatery and include lagniappe hors d’oevres and music from the distinguised Laissez Foure quartet. To order your own copy, visit chroniclebooks.com.

All images courtesy Simone Rathle

Treme Cookbook Signing Menu Sign

The crowd

Stefan Fatsis and Lolis Elie

Stefan Fatsis and Lolis Elie

Simone Rathle_Lolis Eric Elie_Joan Nathan

Simone Rathle, Lolis Eric Elie, and Joan Nathan

Nawlins Nectar

Nawlins Nectar

About Niki Clark:
Punch Pulse Correspondent Niki Clark is a part time photographer; full time Red Crosser and 24/7 big sister to fellow puncher Lindsey. She loves travel, puppy kisses (especially from her own, ichabob) and invites to bourbon-orientated events.
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