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ambush paparazzi Promoter Jeff & Bunny Marshal XIII John-Michael Alderson Best Couple @ The Friendly Bar Widest Bonnet @ Big Daddy s Most Glamorous @ Cutter s Sissiest Bonnet @ Kajun s Pub Best Group @ Mag s Butchest Bonnet @ the Phoenix Best of the Best by Ambush Magazine @ the Phoenix 13th Marigny Bunny Hop Led by Bunny Marshal XIII John-Michael Alderson ~ New Orleans ~ Photos by Rip Naquin, Darwin Reed Tallest Bonnet @ Mimi s 32 The Official Mag : AmbushMag.com April 21-May 4, 2015 Official ficial Southern n Decadence Guide since 1982 SouthernDecadence.com
chop chop Brunch at The Country Club: Chef Maryjane Rosas still has the Magic Chef Maryjane Rosas continues to set the standard with her mastery of flavor combinations which meld into the perfect culinary creations at The Country Club. On our recent brunch experience, her magic in the kitchen brings forth even more selections pleasing to the palate. After being greeted by GM Bert McComas, and hostess Wende, we were seated. Cocktails are always the order of the day at brunch. And since it was Saturday we chose two from the "Build Your Own Bloody Mary Bar"available on Saturday only. You receive your vodka on the rocks, and you complete the cocktail at the Bloody Mary Bar. You can choose housemade bloody mary mix, or tomato juice and all the ingredients to make your own. There were various seasoned salts, Cajun seasoning, fresh horseradish, lemon, lime, and the like. What makes this so interesting is some eight house made pickles for garnish. The asparagus, dill celery, and cucumbers were all excellent, but the roasted pickled spicy "bread and butter style" bok choy was over the top! Our friends chose the $10 bottomless Mimosas, always a bargain in our group. Two apps chosen by the staff arrived next from our server Rachel including Kale & Fried Brussel Sprout Salad (12.00), and Duck Trap Smoked Salmon (12.00). The crisp fried kale was accompanied by some exceptionally crisp sliced brussel sprouts that were browned to perfection, with a watermelon turnip by Rip & Marsha Naquin-Delain Email: marsha@ripandmarsha.com kraut and sherry viniagrette topped with loads if grated parmesan which melted onto the salad. The turnips appeared to have been thin sliced on a mandoline, then pickled and were still crisp which gave the pop to this sensation. A sunny side up egg made an excellent accompaniment. The generous portion of the Duck Trap Smoked Salmon sprinkled with crabmeat sat on a thick potato gallette with a crisp exterior and creamy grated potato interior. It needed no enhancement as this was the best potato gallette we have ever had, but the horseradish cream proved to be the finishing touch to excellence. It's hard to believe it could get any better, but yes, it did! This was our first time to sample the Paneed Rabbit & Eggs with Sauce Girodine Duck Trap Smoked Salmon over Potato Gallette with Horseradish Cream Kale & Fried Brussel Sprout Salad (18.00). Don't know where in the world they got this rabbit, but it was huge. The slab of boneless meat was paneed to perfection in what appeared to be panko giving you the taste and texture of your favorite pork or veal chop but instead, over the top rabbit, placed on the Sauce Girodine (hollandaise with Dijon mustard, or here locally sometimes with Creole mustard). Top this with two poached eggs, dressed microgreens and cherry tomatoes, Paneed Rabbit & Eggs with Sauce Girodine it was sheer perfection. However, we would have liked the Sauce Girodine on top of the eggs with perhaps a bit more - so wonderful. Another new one for us was Pork Debris & Stone Ground Grits with Red Eye Gravy (15.00). The succulent slow cooked pork sat atop a healthy portion of stone ground grits finished with smoked gouda cheese, then covered in Red Eye Gravy (thin Southern gravy made with the drippings of ham, sausage or pork, and sometimes a hint of black coffee). Top that off with flash fried green onions, and OMG, delish! Shrimp, Andouille & Stoneground Grits (18.00) is always a favorite, but this time it had a new twist. The smoked gouda stoneground grits were topped with sauteed Mushrooms, cherry tomatoes and grilled red onion with giant seasoned shrimp and andouille sausage. It was "slap 'yo mama" good! Not only will you have an excellent dining experience at The Country Club, the attention to detail by the kitchen, wait and bar staff is always superior. Chef Maryjane has just released The Country Club's new lunch, dinner and brunch menus. Additionally, the club will now be serving Brunch For Lunch Monday-Friday 10am- 4pm in addition to the lunch menu. And don't forget the always fun Drag Brunch every 1st and 3rd Saturdays where you can enjoy some of New Orleans legendary divas. Hours include: Sun. Thurs. 10am-9pm, Fri. & Sat. 10am-10pm; Brunch For Lunch: Mon.-Fri. 10am-4pm, Brunch Sat. & Sun. 10am-3pm. Late Night Menu is available every day. Visit to view the regular menus plus the new Brunch For Lunch, and Late Night menus at www.thecountryclubneworleans.com. Located at 634 Louisa St., call 504.945.0742 for reservations. Shrimp, Andouille & Stoneground Grits with Mushrooms, Cherry Tomatoes & Grilled Red Onion, Build Your Own Bloody Mary Bar on Saturdays Pork Debris & Stone Ground Grits with Red Eye Gravy Wait Staff: (front) Katie & Ashly; (back) Jared, Rachel, Hostess Wende & Cameron Bartenders: Nate, Drew, Errol & Clint GayMardiGras.com GayEasterParade.com April 21-May 4, 2015 Facebook.com/AmbushMag The Official Mag : AmbushMag.com 33
big easy paparazzi Cocktails @ Good Friends Bar Bunnies @ Clover Grill Bunnies cocktailing @ Rawhide Easter @ Cafe Lafitte in Exile Easter @ Good Friends Bar Bartenders Hank & Bradley welcome you to 2 for 1 Wednesdays @ Rawhide Easter Bonnets @ Good Friends Bartenders Rene & Richard welcome you to Good Friends Faye & bartender Trevor @ The Double Play Chris Arthur wins for Best Costume Design @ Big Easy Theatre Awards @ Harrah's Esplanade Avenue live @ The Golden Lantern SDGMs Aubrey & Reba with Bay St. Louis Chris & Raymond La Fontaine @ the Lantern s Jubilee Newly crowned Ms. NOLA Pride Solitaire joins Angela @ Oz Taze-ya Ballz & Kookie Baker in Red Velvet Review @ Four Seasons in Metairie Four Seasons Red Velvet Review in Metairie ChiChi Rodriguez in the Ladies of Oz show @ Oz New Orleans The Social Scene ~ New Orleans, Metairie ~ Photos by Tony Leggio, Paul Melancon, Hubert S Monkeys, Rip Naquin, Chris Ward All smiles @ Queen s Head Pub Matt, Opal, Troy, Caleb & Joey do Dingo Sundays @ The Corner Pocket It was a wild cheesy time with this gang @ Jubilee hosted by The Golden Lantern The Ladies of Oz on stage Wednesdays @ Oz New Orleans 34 The Official Mag : AmbushMag.com April 21-May 4, 2015 Official ficial Southern n Decadence Guide since 1982 SouthernDecadence.com
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36 The Official Mag : AmbushMag.com April 21-May 4, 2015 Official ficial Southern n Decadence Guide since 1982 SouthernDecadence.com