MAIN~16 of 52 AmbushMag.COM July 17-30, 2007 The One & Only Official Gay New Orleans Guide GayNewOrleans.COM

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1 MAIN~16 of 52 AmbushMag.COM July 17-30, 2007 The One & Only Official Gay New Orleans Guide GayNewOrleans.COM

2 SouthernDecadence.COM GayMardiGras.COM GayEasterParade.COM July 17-30, 2007 AmbushMag.COM MAIN~17 of 52

3 Salon D Malta s Mark & Monica join Josh for Jerry s birthday blowout at Tomatillo s DJ Raymond Mattix & Paul Van Geffen pop into Oz while on holiday in New Orleans Corner Pocket bar baron Micheal Elias & Southern Decadence Grand Marshal Electra City Winner Trixie Trailer Park sings live during Crescent City Outlaws Miss Possum Holler Jerry celebrates his birthday blowout with Tomatillo s Luanne B-day boy Jerry joins celebrity DJ, Sonja Lofton, at Tomatillo s Buzz Cut boy Ernest presents roses to NO/AIDS Task Force s Ked Dixon at the Phoenix ambush paparazzi DL Broadway joins Regina s Birthday Show at Starlight Tyrique finds his true calling at Regina s B-day Blowout at Starlight Jaded Jade stars in Regina s B-day Show at Starlight Jace & Lisa Beaumann during Corner Pocket s Patriotic Wet Jockey Shorts Contest Brian gets soaked for Corner Pocket s Patriotic Wet Jockey Shorts Contest David gets the works at Corner Pocket s Wet Jockey Shorts Contest Alan & Michael greet 2005 Miss Possum Holler Amanda Stradle Don & Ray pop in for Crescent City Outlaws Miss Possum Holler Outlaw Rich, Lord Ernie & Mr. Louisiana Leather Mark enjoy the BLOCK Beer Bust at Phoenix Big Easy Nightlife ~ New Orleans photos: Miss Dee, Doug Minich, Rip Naquin-Delain Phoenix bar baron Bobby presents Buzz Cut boy Ernest with $3,365.25, $1, raised by Ernest at his monthly Buzz Cut nights matched by the Phoenix twice, all for the benefit of NO/AIDS Task Force Anthony takes a break from slingin cocktails at Corner Pocket Sam, Princesse Stephaney, Brian & Adam pop in for Miss Possum Holler Outlaws Mina, Nan & Kevin join the BLOCK Beer Bust at Phoenix MAIN~18 of 52 AmbushMag.COM July 17-30, 2007 The One & Only Official Gay New Orleans Guide GayNewOrleans.COM

4 SouthernDecadence.COM GayMardiGras.COM GayEasterParade.COM July 17-30, 2007 AmbushMag.COM MAIN~19 of 52

5 chop chop by Rip & Marsha Naquin-Delain NO/AIDS Task Force Holds 13th Dining For Life; Make a Date to Make a Difference: Eat, Drink and Help Fight AIDS On Thursday, July 19, NO/AIDS Task Force is inviting everyone to support a great cause over a great meal for the 13th annual Dining for Life fund-raiser. The Task Force has teamed up with over 30 area restaurants to raise funds to help those affected by HIV and AIDS. In New Orleans, a city known for its cuisine, it couldn t be easier or simpler to help those in need. Dine at one of the participating restaurants on July 19th, order your favorite culinary delights, sit back, relax and enjoy! At the end of the day, those participating restaurants will donate 25 percent of their proceeds to NO/AIDS Task Force. This year s event offers a wide array of culinary delights. Whether it be the Creole cooking at Petunias and Mat & Naddie s or more exotic fare at Hookah Café and Iris, there s something for everyone. Diners can head down to one of the city s newer hotspots, Fulton Street, and choose between 7 on Fulton or Wolfe s in the Warehouse. And there are always casual options such as Louisiana Pizza Kitchen either in the French Market or uptown on Carrollton. For those not in the city, there s Chad s Bistro and Andrea s in Metairie, Sherri Lynn s Café in Gretna and even Dish on First on the Northshore. Since its inception, Dining For Life has raised over $400,000 to support the efforts of NO/AIDS Task Force. The agency was created in 1983 with only 14 reported cases of AIDS in New Orleans, and now proudly serves 12 parishes. To date, there have been over 26,000 cases of HIV/AIDS reported in Louisiana. New Orleans continues to be one of the hardest hit cities, ranking 7th in AIDS case rates among large metropolitan areas. NO/AIDS Task Force assists those infected with HIV/AIDS by providing a continuum of services such as: primary medical care, prevention education, HIV antibody testing and counseling, community outreach, mental health services, case management, housing coordination, medication distribution, meal delivery and a food bank program. Proceeds from this event will go directly to providing vital services for those infected with HIV/AIDS in New Orleans and its surrounding communities. Event Sponsors for Dining For Life are: Abita Beer, RAIN Vodka, Stolichnaya Vodka, Ambush Magazine, Gambit Weekly, NOLA.com, The Times Picayune, Where Y AT Magazine, City Business, International House Hotel. For More information or the full list of participating restaurants, visit call , or see the Dining For Life ad on Main-21. New Orleans Restaurant Guide Bywater Bar.B.Que, 3162 Dauphine St., is noted for its gumbo, barbeque, pizza, sandwiches and specials. Tuesday is Mexican day and night, while Sunday evening is Prime Rib night. Hours are Mon., Tues. Thurs., Fri. 11am-9pm; Sat. & Sun. 9am-9pm. Closed Wed. Call for additional info. Cafe Amelie, 912 Royal St., offers romantic courtyard or indoor dining along with both eclectic culinary creations and drinks, plus live entertainment some evenings. Serving lunch: Wed.-Sun. 11am-3pm, dinner: Wed.-Sun. 5-10pm, Sat. & Sun. Brunch 11am-3pm. Call for reservations or additional information. Clover Grill, 900 Bourbon St., is open 7 days and features breakfast including build your own omelettes. But let s not forget their fab burgers grilled right under a hub cap and then there s all those sandwiches, sides, desserts and shakes. Call or visit CloverGrill.COM. Marigny Perks, 2401 Burgundy, serves gourmet coffee, sandwiches, pastries, danish and cakes. Open 7 days 7am-10pm. Call for additional information. Visit Meauxbar Bistro, 942 N. Rampart St., serves classic contemporary bistro fare in the Quarter on the edge. Serving dinner and drinks Tues.-Sat, 6-10pm. Call for reservations or information. Mona Lisa Restaurant, 1212 Royal St., features Italian specialties including salads, pizzas, sandwiches and both lunch and dinner entrees. Lunch 11am-5pm Thurs.-Mon., Dinner 5pm-10pm 7 days. Call for info. Petunias, A Restaurant, 817 St. Louis, is open daily 8am-6pm serving breakfast, bruch, lunch, crepes, po-boys, salads, gumbo and Cajun/Creole specialties. Call or visit PetuniasRestaurant.COM. Quartermaster: The Nellie Deli, 1100 Bourbon St., was voted Restaurant/Deli of the Year once again and is open 24 hours 7 days. Serving breakfast, lunch and dinner, the deli offers free delivery. Call to order. RICHE, Fulton Street at Poydras inside Harrah's Hotel, brings Chef Todd English with his one and only French brasserie-style restaurant to the city. Just steps from the Convention Center and Harrah's Casino, call for reservations and information. TOMATILLO'S RESTAURANT, 437 Esplanade Ave., is open Tues., Wed. 11am- 10pm; Thurs.-Sun. 11am-11pm. The restaurant refers to itself as "A Mexican Joint" featuring appetizers, soups, salads, make your own combination plates, house specialties, burritos, desserts, and of course, specialty margaritas. Call for reservations or information. On The Road To Morocco cookin' with auntie dee by Donnie Jay auntie-dee@hotmail.com Photo GrahamStudioOne.COM Don t you ever wonder as you're lying back watching an old movie on television, like The Road To Morocco, just what in the hell are they eating. Well wonder no more because on our little culinary trip around this great and varied world of ours, next stop is Morocco. The recipes that follow have indeed been tested and tasted by me and a few friends and we were delighted with the outcome. So come bring your taste buds and we ll make the trip via our palates. HARIRA (LAMB SOUP) 1 lb cubed lamb 1 teaspoon ground turmeric 1 ½ teaspoons ground black pepper 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cayenne pepper 2 tablespoon margarine ¾ cup chopped celery 1 onion, chopped 1 red onion, chopped ½ cup chopped fresh cilantro 1 (29 ounce) can diced tomatoes 7 cups water ¾ cup green lentils 1 (15 ounce) garbanzo beans, drained 4 ounces vermicelli pasta 2 eggs, beaten Juice of one lemon Place lamb and the next nine ingredients into a large soup pot over low heat. Stir frequently for five minutes. Pour tomatoes (reserving juice) into the mixture and let simmer for fifteen minutes. Pour tomato juice, 7 cups of water and the lentils into the pot. Bring mixture to a boil, then reduce the soup to simmer, cover and cook for two hours. About ten minutes before serving turn the heat to mediumhigh. Place chickpeas and noodles into the soup, cook about ten minutes. Stir in lemon juice and eggs, cook one minute more. Serve hot. Yield: six servings. CUCUMBER RAITA 2 English cucumbers, peeled, seeded and thinly sliced 2 cups yogurt 3 tablespoon lemon juice 2 tablespoons chopped fresh mint ½ teaspoon white sugar ¼ teaspoon kosher salt Stir all the ingredients together in a bowl. Cover and refrigerate for at least 3 hours, but preferably overnight before serving. B STILLA (CHICKEN PIE) 2 skinless, boneless chicken breasts 2 tablespoons chicken bouillon granules 2 cups hot water 3 eggs 2 tablespoons chopped fresh parsley 1 teaspoon ground cinnamon 2 teaspoons white sugar 1 (17.5 ounce) package frozen puff pastry, thawed I/2 teaspoon ground black pepper 1 teaspoon salt ¼ cup butter, melted Preheat over to 350 degrees. Place chicken breasts in a small saucepan and cover with bouillon dissolved in hot water. Poach over medium-low heat, just below boiling point for ten minutes. Dice chicken and reserve bouillon. In a small bowl, whisk eggs with ½ cup bouillon and chopped parsley. In a separate bowl mix together cinnamon, sugar, salt and pepper. Roll out one sheet of puff pastry into a 12 inch square. Cut other sheet of pastry in half and roll out into two 8 inch squares. Fit 12 inch square of pastry into a 9 inch pie pan. Spread half the diced chicken evenly across the bottom pastry. Pour half the egg mixture over the chicken. Sprinkle with the spice mixture. Cover with one 8 inch square of pastry. Repeat ending with the last 8 inch square pastry. Fold edges of bottom pastry over the top of the pie. Brush with melted margarine. Bake in pre-heated oven for forty minutes, until golden brown. Yields four servings. LAMB TAGINE 3 tablespoons olive oil, divided [continued on Main-22] MAIN~20 of 52 AmbushMag.COM July 17-30, 2007 The One & Only Official Gay New Orleans Guide GayNewOrleans.COM