Bohemian Luxury

The Elite Style & Splendor Of Life

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Come enjoy the alternative lifestyle of extremely unique, eclectic and wonderful surrealism. From music to fashion, art, furnishings and accessories... it's all here.

We dedicate today's unique cuisine and libations to our good friends at A.K.A Stella Gray and the grand opening of their newest location in New Orleans. I promise you it's one of the hippest destinations Uptown.

And, on December 13th Stella Gray will be hosting the Art+Design launch party.  Here's your chance to celebrate the "true splendor of life" with one of the most unique luxury lifestyle magazines in the country. Or, as Art+Design says celebrate a "cultural distillery of established and emerging talent". Scroll down and contact A.K.A. Stella Gray to get on the list for an evening of fabulousness.

So, with all of this in mind, today we put a new twist on an old decadent entree, a little cognac and sparkling wine with some eclectic tunes. I think I hear the martini shaker now...

The pots are on!

The Plate...

Pork Wellington

It doesn't get more decadent than Beef Wellington... unless you do Pork Wellington with prosciutto stuffed with a little fruit. Sounds pretty cool huh?

Oh come on, sounds more scary than it actually is. It will just look like you spent a lot of time working on it, but I promise it's easy. There are actually several different recipes out there, but we put our little spin on it.

Put on your chef's toque and let's get cookin'!

What you need... 

1 egg & 1 tbsp of water
2 oz of your favorite dried fruit (apple, apricot or peach)
1 whole pork tenderloin (about 1 lb)
5 oz prosciutto
1 tsp kosher salt
1 tsp fresh ground pepper
1 tsp thyme
1 tsp all-purpose flour
1 sheet of frozen puff pastry thawed
1 tbsp whole-grain mustard

What you do...

Slice the tenderloin lengthwise.

Layout a piece of parchment paper on your work surface. 

Place the prosciutto in a row on the paper overlapping them one by one until you have a row long enough to cover the tenderloin.

Set the tenderloin on top of the prosciutto.

Spread the dried fruit down the center of the tenderloin.

Gently wrap the prosciutto around the tenderloin.

Whisk the egg and water together and set aside.

Put a little flour on your work surface then roll out the pastry to a little thinner piece (about 14 inches)

Now spread the mustard in a thin layer on the pastry.

Place the prosciutto wrapped tenderloin in the middle of the pastry and wrap it around.

Just before completely wrapping brush the end of the pastry with the egg wash. 

Pinch the ends of the pastry to seal it up.

Now heat your oven to 400 degrees.

Place the tenderloin on a cookie sheet lined with parchment paper.

Brush the entire thing with egg wash.

Bake for 30 minutes or until you get the internal temp to 140 degrees. 

Take the tenderloin out of the oven.

Take a bow to your guest as you present your creation and let it rest for about 10 min.

Slice and enjoy. 

C'est si bon!

The Playlist...

Bohemian Luxury

A little jazz, a little french & latin, a little creole and a little piano... must be in New Orleans.

If your looking for a stylized soundtrack to set the tone for your soiree of decadence .... look no further. May I introduce you to the ladies Madeleine, Melody and I think you've already met Amy.

As usual we put together a little something old with a little something new for your listening pleasure. As our good friend Trombone Shorty puts it-"Show Me Something Beautiful".

Party on Dawlin'!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

French 75   

What you need...

Ice

1 1/2 ounces VSOP Cognac

1/2 ounce simple syrup 

1/2 ounce fresh lemon juice

Sparkling wine

What you do...

Fill a cocktail shaker with ice

Add the cognac, simple syrup and lemon juice

Shake well and strain into a martini glass

Top with sparkling wine and enjoy

Oh, Sit Down And Have A Cocktail...

It Is Almost Noon For Cryin' Out Loud!

4422 Magazine St. New Orleans, LA. (504) 208-2300

Visit Stella Gray

Please... Day Drink Responsibly

 & 

Keep On Cookin'!