celebrazzi (celebrations-paparazzi) Diane Dimiceli takes Alice Brady for a spin on the dance floor at The Friendly Bar dancing to the tunes of Candy Riedl for Brady s 80th birthday blowout in New Orleans. Oz manager Glenn Fonte and Wood Enterprises GM Ken Grandpre flank Southern Decadence Grand Marshals XXXIV Marcus Martinez, Guadalupe and Electra City for the Official Southern Decadence Press Party hosted by Dance Club of the Year, Oz New Orleans. The grand marshals unveiled their incredibly decadent and official poster (below) to the thunderous approval of the crowd in attendance. The artist proof was auctioned off raising $200 for the 2007 Southern Decadence charity, Belle Reve - Belle Esprit. The top bidder was Ambush s Rip Naquin- Delain. For a list of this year s events, visit the Official Website of Southern Decadence, SouthernDecadence.COM. Reigning Miss Gay Louisiana America Savanna DeLorean will give up her crown at the 2007 Miss Gay Louisiana America pageant hosted at Splash Baton Rouge. A Night at Twelve Oaks promises to be two evenings of excellence in the art of female impersonation on August 16 at 8pm and August 17 at 9pm. Reigning Miss Gay America Luscious is slated to perform and Miss Gay America 89 Vicki Vincent will emcee the two day affair. Manager Red welcomes revelers to the giant party celebrating Leather Bar of the Year, Phoenix s 24th Anniversary, complete with Best of contest including Best Package, Best Butt, Best Hairy Chest, Best Bear Overalls, Best Tattoo and Best Wet Shorts in New Orleans. Past Miss Gay New Orleans America Anastacia Davenport and Miss Gay Louisiana America Savanna DeLorean present 1st alternate Amber Nicole Welch and newly crowned Miss Gay New Orleans America Passion Armani Cassidine at the annual Miss Gay New Orleans America pageant, a prelim to Miss Gay Louisiana America, hosted by Dance Club of the Year Oz. Giant Southern Decadence/Labor Day Wknd. Ambush DEADLINE: FRI., AUG UG. 17th, 3pm 504.522.8049 The Big 3: Jimmy Kilgour, Mac McAll and Dudley LeBlanc celebrate during the opening reception of August Artist of the Month Daniel Garcia at their club, Cutter s in the Marigny neighborhood of New Orleans. Entertainer of the Year Princesse Stephaney announced the winners of Marigny Perks Table Decorating Contest in special ceremonies presenting Aly Sutton and Billy Armour, tied for 1st Place; Jim Meredith and Bob Byrd, runnerups; and Johnel Logan, Special Creativity Award, in New Orleans. (Photo: Johnel Logan, Aly Sutton, Marigny Perks Bob Patience, emcee Princesse Stephaney & Billy Armour) GayNewOrleans.COM GayMardiGras.COM GayEasterParade.COM August 14-27, 2007 AmbushMag.COM MAIN~21 of 56
Southern Decadence Grand Marshals XXXIV Guadalupe, Electra City & Marcus Martinez Jerry Peters & company representing the Official Beer of Southern Decadence, Bud Light Official Caterer/Deli of Southern Decadence, Quartermaster s Steve Mettner & Corner Pocket bartender Bruce Official Costumer & Jeweler of Southern Decadence, Queen Fashions Tittie Toulouse, James & Constance snap paparazzi Official Media Guide of SD/Ambush Mag & Official Website of SD/ SouthernDecadence.COM s Marsha & Rip Naquin-Delain Darnell, Tony, DL, Princesse Stephaney & Tyrique Oz GM Tommy Elias & Janice Goodbee Official Home of Southern Decadence, The Golden Lantern s Godfrey & Jim flank Larry Bagneris SDGMs XXXIII Regina Adams & Lisa Beaumann flank their predecessor SDGM XXXII Donnie Jager Jay Oz GM Tommy Elias, SDGM XXXIII Regina Adams & Corner Pocket s Michael Elias Stephanie Lee & Ambush s Miss Dee Pride Grand Marshal Toby Lefort & Pride Chair Todd Blauvelt SDGM XXXIII Regina Adams, David, Starlight s Javier & Queen Fashions' Tittie Toulouse SDGM XXXIV Marcus Martinez & partner/sdgm XXXIII Lisa Beaumann Quadalupe's other half Bill Cook & Mayor's Office Rep Larry Bagneris Dustin & Kyle Official Southern Decadence Press Party at Dance Club of the Year Oz ~ New Orleans photos: Miss Dee, Regina Adams & Rip Naquin-Delain Official Florist of SD Lee Worrells, Official Candles of SD, FrenchQuarterCandles.COM s David Aranda, & Daryl Dunaway Eva Las Vegas & Marcy Marcell Country Club s Bertrand & Oz s Allen Ambush s Brian Sands & Diane Simoneaux MAIN~22 of 56 AmbushMag.COM August 14-27, 2007 The One & Only Official Southern Decadence Guide SouthernDecadence.COM
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Sweets for my Sweets by Donnie Jay E-mail: auntie-dee@hotmail.com Photo GrahamStudioOne.COM It has been quite awhile since I have done a total column on sweets. Being Diabetic, I m sure you can understand why, but like all of us sometimes I just got to have it. Dessert that is. Many times when I make my own at home I substitute Splenda for the sugar. Like the first recipe which is for an unforgettable Lemon Cheesecake. Try it either way and I m sure that you ll agree. LEMON CHEESECAKE Crust: 1 ½ graham cracked crumbs (I use regular) ½ cup (½ stick) butter melted (I use Promise) ¼ cup sugar (I use Splenda) Filling: 2 (8 ounce) packages cream cheese, softened (I use fat-free) 1 cup sugar (Splenda) 4 eggs ½ cup sour cream (I use fat free) 2 tablespoons lemon juice 2 tablespoons lemon zest, minced fine Preheat oven to 325 degrees. Spray bottom of spring form pan with vegetable spray. In a small bowl stir together graham cracker crumbs, butter and sugar. Press cookin' with auntie dee mixture into bottom and up sides of spring form pan. Bake eight to ten minutes, just until light golden brown. Remove from oven and cool completely. Reduce heat to 250 degrees. In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Gradually beat in sugar; mix well. Add eggs, sour cream, lemon juice and lemon zest; mix well. Pour into prepared crust. Place shallow pan of water on bottom rack of oven. Place spring form pan on baking sheet, bake for one hour and fifteen minutes. Turn off oven, leave cake in oven with the door closed for one hour. Remove from oven and allow to cool. Refrigerate at least four hours. If desired, garnish with a dollop of whipped cream and a lemon slice. Yield 12 servings. PEANUT BUTTER - BANANA PIE 40 vanilla wafers 1/3 cup honey roasted peanuts ½ cup butter, melted 1 1/3 cups firmly packed dark brown sugar, divided 1 (8 ounce) package cream cheese, softened ¾ cup creamy peanut butter 1 cup whipping cream, divided 1 teaspoon vanilla extract 2 bananas Process first three ingredients and 1/ 3 brown sugar until crumbly. Press mixture into bottom and up sides of a 10 deep dish pie plate. Bake at 350 degrees for 5 minutes. Set aside to cool. Beat remaining cup of brown sugar, cream cheese and 1 tablespoon whipping cream at medium speed with electric mixer until light and fluffy, set aside. Beat remaining whipping cream and vanilla until stiff peaks are formed. Fold 1/3 whipped cream mixture into peanut butter mixture, fold third peanut butter mixture back into remaining whipped cream. Slice bananas into the bottom of pie crust top with the peanut butter/whipped cream mixture. If desired top with some more chopped honey roasted peanuts. Refrigerate for at least two hours. Yields; eight servings LEMON-BASIL COOKIES 1 cup fresh lemon-basil or basil chop chop by Rip & Marsha Naquin-Delain www.ripandmarsha.com E-mail: info@ambushmag.com 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 944.4445 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 412.8965 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 598.1010 or visit CloverGrill.COM. Marigny Perks, 2401 Burgundy, serves gourmet coffee, sandwiches, pastries, danish and cakes. Open 7 days 7am-10pm. Call 948.7401 for additional information. Visit www.marignyperks.com. 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 569.9979 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 522.6746 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 522.6440 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 529.1416 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 533.6117 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 945.9997 for reservations or information. 1 ¾ cups sugar divided or (Splenda) 1 pound butter, softened ¼ cup lemon juice 1 large egg 6 cups all-purpose flour Process basil and ¼ cup sugar (Splenda) until well blended. Beat butter with electric mixer at medium until creamy; gradually add remaining 1 ½ cups sugar (Splenda) beating well. Add lemon juice and egg blend well. Gradually add basil mixture and flour, beating until blended. Shape dough into 1-inch balls and place two inches apart on lightly greased baking sheets. Flatten slightly with a glass dipped in sugar (Splenda). Bake at 350 degrees for eight to ten minutes or until lightly browned. Cool cookies on wire racks. Yield; 61/2 dozen cookies. [continued on Main-26] MAIN~24 of 56 AmbushMag.COM August 14-27, 2007 The One & Only Official Southern Decadence Guide SouthernDecadence.COM
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