MAKIN’ GROCERIES — It’s made with sparkling vinegar. It’s in a Champagne-like bottle. And it costs as much as some Champagnes. Tabasco just released a thicker, more complex, Champagne-inspired “Diamond Reserve” sauce to celebrate its 150th anniversary. It’s made with peppers (some aged 15 years), sparkling white vinegar (none of that regular stuff for this one), and salt. It’s $34.95 and available here. [press release]

EVENTWIRE — Emeril Lagasse’s Boudin, Bourbon & Beer will be held in Champions Square on November 9. The high-dollar charity wine auction and gala, Carnivale du Vin (where a bidder paid $350,000 for a bottle of wine last year), will be held November 10 at the Hilton New Orleans Riverside. Tickets go on sale July 13. [press release]

Also, the New Orleans Oyster Festival is planned for June 2 and 3 at Woldenberg Park on the Mississippi River. [press release]

SWITCHEROOS — The Windsor Court’s newly appointed GM, Ralph Mahana, grew up in a family that had a standing reservation at the Grill Room every Friday night. Other new appointments this year include two directors of public dining: Jason Granger, who started as a “server assistant” in the Grill Room, and Garland Hill, formerly manager at Pêche and Marcello’s Restaurant & Wine Bar. Over the past few years, the Windsor Court has become a major player in the hotel restaurant game. [press release]

GRANTS — Tales of the Cocktail is accepting grant applications for the $250,000 it plans to allocate this year. [press release]

INTERVIEWS — Speaking of Tales of the Cocktail, new director, Caroline Rosen, has some changes planned, namely that she’s bringing back the media swag room, instituting a sober space, getting rid of straws, having an official volunteer day, and disposing of the diversity council “because all committees should be diverse.” [GAMBIT]

EXPANSIONS — PJ’s Coffee and Creole Creamery are expanding to Bay St. Louis. [SEA COAST ECHO]

COMING ATTRACTIONS — City planners said yes to a drive-thru Starbucks proposed for South Claiborne Avenue in Central City “faster than it takes to get a cup of coffee.” [UPTOWN MESSENGER]

CRIME WATCH — Morning Call Coffee Stand owner Robert Hennessey talks to WWL about what he does to keep employees and customers safe at his 24-hour restaurant, including installing security cameras and carrying a concealed weapon. [WWL]

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