Brooklyn Slate Blog No.

New Orleans & St. James Cheese Co.

We just returned from a week long trip to New Orleans, where we spent much of our time seeking out some of the city's best eats and live music. The centerpiece of our journey was New Orleans' Jazz & Heritage Festival, hands down the greatest annual event held in the U.S. for the foodie/audiophile.

Now in its 42nd year, JazzFest boasts a stunning lineup of local talent and popular acts across twelve stages — this year included everyone from The Neville Brothers to Arcade Fire — as well as some of the best eats the region has to offer — we're talking oyster beignets, fried bread, muffalettas, and every variation imaginable on the po' boy.

Lionel Batiste of the Treme Brass Band.

Boiled crawfish.

A favorite at Brooklyn Slate — Chris Thile of Brooklyn's Punch Brothers.

A day at JazzFest is complimented by a night exploring the city. Highlights included Bywater BBQ spot The Joint, the questionably inexpensive oysters at Cooter Brown's, and the po' boy at Verti Marte, arguably the best take on the sandwich we've had yet.

Admittedly we were operating on full stomachs for the majority of the week, but our trip to New Orleans wouldn't have been complete without a visit to St. James Cheese Company.

Opened by husband and wife team Richard and Danielle Sutton only the year after Hurricane Katrina devastated New Orleans, St. James has become the city's staple specialty shop for consumers and chefs alike — the establishment's carefully curated cheese plates have been popping up in restaurants throughout New Orleans.

Owner and head cheesemonger Richard treated us to an assortment of cheese and charcuterie. At front, duck pastrami cured in house.

Abita and daiquiris were our drinks of choice throughout the week, but this hoppy IPA from local favorite Bayou Teche paired nicely with the cheese and charcuterie.

It was tough to leave New Orleans, but we're excited to be back in Brooklyn gearing up for a couple of projects we'll be announcing over the next few weeks and months. More to come soon!


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