Thursday night our now famous bartender, Dave Berard, won the “Where Y’at? Magazine and Bacardi Mojito Mix-Off,” and for good reason! His drink, the “Lindsay Mojito Martini,” (named after a guest, of course), is a blend of all things summer and would make a great afternoon porch-sipper, or a lovely evening aperitif.

Now, Dave won’t give up his secret recipe, but I will tell you this: it has champagne, Bacardi light rum, fresh raspberries, lime juice, and simple syrup. There’s some muddling and shaking involved, and its served in a chilled martini glass with a mint-lime sugared rim…

So, you have two choices: stop by Emeril’s Delmonico and have Dave make his special blend just for you (he might even name a new drink after you, too…), or try this at home!

Lucky me, my day off is Monday. That means I get to start my day at my neighborhood coffee shop with a New York Times (containing the easiest crossword of the week), an “Americano” (single shot of espresso, topped with hot water—the European “cup o’ joe,” really), and an Almond Crunch Square.

These 4×4” squares are my new obsession. I first encountered them at the coffee shop; then I found their original source—a small bakery not too far from my house. I am so in love with these little breakfast treats, that I even spent the better part of a week trying to recreate their recipe! I got pretty close, but I must admit, they just weren’t the same…
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…I, on the other hand, have a Popsicle.

Every Saturday morning, as I peruse the stalls of my local farmer’s market, I enjoy a handmade, deliciously fruity-flavored, ice cube on a stick. This is my breakfast, and I don’t regret a single lick! Last week I had peach, made from Louisiana’s very own Ruston peaches, and the week before I had avocado.

I highly recommend you visit your local farmer’s market and do the same. And, if you don’t have the option for a tasty, frozen treat, you can make your own! Simply puree a couple of pieces of fresh fruit, add water and sugar to taste, pour into disposable plastic cups, then freeze. Once the mixture begins to solidify, place a wooden stick, a plastic spoon, or a straw into the center and let set overnight.

Tomorrow morning, your breakfast will await you!

Hey ya’ll,

I’m Jennifer McCoy—Pastry Chef at Emeril’s Delmonico in New Orleans. In addition to serving up sweets on St. Charles Avenue, I will also be writing to you about updates in our restaurants, the secret lives of cooks, professional kitchen tips, local foodie fun, and more!

So, for starters, here’s a little bit about me:

I began my baking career as a challenge to myself. I was a terrible cook and an even worse baker; I figured if I were going to learn how to do anything, baking would be the most difficult. With that, I promptly enrolled in the Baking and Pastry Program at Chicago’s Kendall College at the age of seventeen.

Within months, I found myself right at home in the kitchen and worked my way through some of the best in Chicago—Charlie Trotter’s, Blackbird, and Bittersweet Bakery—where I established a foundation for my culinary ideas under some of the most celebrated chefs in the nation. It was in these kitchens where I learned to develop my inquisitive palate, refine my skills and work with some of the finest seasonal ingredients.

After a handful of years in the culinary industry, I decided to take a brief hiatus to explore other avenues. During this break, I traveled to various countries in Europe, South and Central America where I savored local delicacies and was introduced to new dining cultures.

Fast forward a few more years and several cities later, I am now here in New Orleans, where I enjoy the reward of seeing my delicate creations constructed from start to finish—especially when I don’t burn them…

That said, I look forward to sharing all sorts of gourmet entertainment and tidbits with you and hope you enjoy the blog!

Bon Appetit!