6th Annual Taste at the Lake
Come out and enjoy the 6th Annual Taste at the Lake! For one price, all guests can enjoy food and lively libations from New Orleans’ best restaurants and bars while enjoying the live music and bidding on excellent auction items!
- Friday, May 13, 2016
- VIP admission – $100 in advance
- 6:15pm – 7:00pm
- Regular admission – $40 in advance
- 7:00pm – 10:00pm
- 135 Robert E. Lee Boulevard (Robert Fresh Market’s parking lot)
- Must be at least 21 to attend
- Rain or shine
The restaurants bring their signature dish and compete in several “Best Taste of” categories that are judged by local food bloggers and publishers. Some of the restaurants and other food vendors along with Reginelli’s are Robért Fresh Market, Mondo, Cava, Vincent’s Italian Cuisine, Bravo, Ming’s, Nothing Bundt Cakes, Crescent City Catering, Chap’s Chicken, Ruth’s Hummus, Bistreaux at the Bank, Chris’ Specialty Meats, Gordon Biersch, Whoo Doo BBQ, The Velvet Cactus and Copelands and there will also be lively libations from The Bulldog – Uptown. They will be serving drinks from Urban South Brewery. There will also be Spirited SnoBalls on hand courtesy of Nola Snow.
There will be 4 bands (The Quills, The Crooked Vines, High Voltage, and Ruby & The Rogues) on 2 separate stages.
Taste at the Lake is a fundraiser for the Lakeview Civic Improvement Association.
Sponsors for the event are Robért Fresh Market, Banner Chevrolet, East Jefferson General Hospital, WGNO, WNOL, Latter and Blum, Southern Eagle, and New Orleans Magazine.
Tickets are available online and everyone is invited to come vote for their favorite Taste!
For more information about Taste at the Lake, please visit their website.
Reginelli’s Pizzeria
- Address
- 874 Harrison Ave.,
- New Orleans, LA 70124
- Phone Number
- 504-488-0133
- Hours
- Sunday – Thursday
- 11am -11pm
- Friday – Saturday
- 11am – Midnight
- Sunday – Thursday
For more information about Reginelli’s, please visit their website.
Zesty Strawberry Vinaigrette
Ingredients:
- 1 lb strawberries, hulled and halved
- 6 oz olive oil
- 6 oz orange juice
- 1 oz balsamic vinegar
- 1 oz lemon juice
- 5 oz honey
- ½ tsp salt
- ¼ tsp pepper
Instructions:
Add all ingredients, except for the oil, to a food processor and blend until smooth. Then slowly add the oil while blending to reach desired texture. Yields 28oz of dressing.
Candied Pecans
Ingredients:
- 1 egg white
- 1 tsp cold water
- 2 cups chopped pecans
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions:
Whisk the egg white and cold water to form a white froth, about 2-3 minutes. Add half of this mixture to the pecans to cover. In a separate bowl, mix together the white sugar, brown sugar, cinnamon and salt until well combined. Add this mixture to the pecans and stir until well coated. Spread on a sheet pan and cook in a 350° oven for 10 minutes, stirring half way through. Allow to cool until hardened. Yields 2.5 cups of deliciousness.
Reginelli’s Strawberry Fields Burrata Insalata
Ingredients:
- 1 cup arugula
- 2 oz Zesty Strawberry Vinaigrette (recipe included)
- ½ ball burrata
- 1 tbsp Candied Pecans (recipe included)
- 2 slices prosciutto, halved
- Pinch salt and pepper
Instruction:
Toss the arugula with the Zesty Strawberry Vinaigrette. Pile high in the middle of the plate. Top with burrata and season with salt and pepper. Sprinkle on the candied pecans. Fold the fresh prosciutto into four roses and place around the salad. Surround with juicy strawberries and enjoy!