"Reveillon: Juan Carlos Gonzalez of SoBou"

tim_l_with_connie_-_phot_by_r_drouant.jpg

Tim Laughlin with the Connie Jones Band in 2010. Photo by Richie Drouant.
Tim Laughlin with the Connie Jones Band in 2010. Photo by Richie Drouant.
Authored by: 

On this week’s program, we enjoy two generations of traditional jazz, featuring Connie Jones in the first half, followed by Tim Laughlin in the second.  We also get a taste of the Treme Brass Band between sets.

And speaking of taste, we complete our 3 part series on the holiday menu known as Reveillon by visiting Juan Carlos Gonzalez of SoBou restaurant, as he takes us through everything from Flounder Carpaccio with Louisianabowfin roe to bread pudding with Puerto Rican eggnog.

The word "reveillon" comes from a French word meaning "awaken." Creole Catholic families looked forward to coming home from midnight mass on Christmas and New Year's eve to the reveillon meal awaiting them, a feast that stretched into the early hours of the following day. The tradition faded away early in the twentieth century, but was re-awakened with vigor in the 1990s in a new format. In New Orleans, December is now celebrated in over 40 local restaurants with the Reveillon menus, set four or five course meals showcasing the many unique flavors of New Orleans. Be sure to check out Part 1 and Part 2 of this series featuring Crescent City chefs offering Reveillon menus this holiday season.

WWOZ
Get the 'OZone monthly newsletter
Flaming drumsticks
Support the Guardians of the Groove
WWOZ
Navy Guardians Tee - $20.00