Chimes B&B News http://www.chimesneworleans.com Tue, 22 Sep 2020 02:40:43 +0100 FeedCreator 1.7.2 Fishing in Paradise http://www.chimesneworleans.com <span style="font-size: 12pt;"><span style="font-size: 12pt;"></span></span> <p class="p1"><span style="font-size: 12pt;">Fishing in Paradise</span></p> <p class="p1"><span style="font-size: 12pt;">Tasha Lowe-Newsome Interviews Charles Abbyad of the Chimes</span></p> <p class="p2">&nbsp;</p> <p class="p1"><span style="font-size: 12pt;">It&rsquo;s been many years since my childhood family fishing trips. I remember them as lazy days on the lake, punctuated with the excitement of a wildly bouncing bobber or the slack line going taut as a fish raced away with the bait and hook. The best days ended with a delicious meal, but even no catch days were fun. Lately I&rsquo;ve been thinking about revisiting the sport. New Orleans is an ideal place to begin.<span class="Apple-converted-space">&nbsp;</span></span></p> <p class="p2"><span style="font-size: 12pt;">One of the little known perks of The Chimes is that Charles is a master fisherman. His specialty is inshore marsh fishing. And he&rsquo;s usually happy to share his expertise or swap fish stories.<span class="Apple-converted-space">&nbsp;</span></span></p> <p class="p2">&nbsp;</p> <p class="p1"><span style="font-size: 12pt;">I started by asking him about why he prefers inshore marsh fishing to the myriad of other local options. He opined,&rdquo;<span class="s1"> </span>I prefer inshore fishing mainly because it&rsquo;s not as big an expense as offshore fishing. There are no salt lakes in our area. Shore fishing is very limited in our area and it is a two hour drive.&rdquo;</span></p> <p class="p2">&nbsp;</p> <p class="p1"><span style="font-size: 12pt;">I used to fish in California. I remember catching a lot of catfish, large and small mouth bass and the occasional blue gill. I was curious about what the New Orleans inshore marshes have to offer.<span class="Apple-converted-space">&nbsp; </span>Charles recommends, &ldquo;I mostly target redfish, black drum, speckled sea trout, flounder and sheepshead. My favorite catch is trout because it tastes the best.&rdquo; Since I&rsquo;m not familiar with all of these varieties I was glad he had some photos.</span></p> <p class="p2">&nbsp;</p> <p class="p1"><span style="font-size: 12pt;">In California fishing was a year round activity. Charles prefers to fish in the fall, winter and spring, but will occasionally do super early morning trips to avoid the summer heat.<span class="Apple-converted-space">&nbsp;</span></span></p> <p class="p2">&nbsp;</p> <p class="p1"><span style="font-size: 12pt;">As to his favorite spots and how he gets there, &ldquo;I own a center console18ft Cape Horn with a 150 horsepower&nbsp;Evinrude E-TEC engine which I launch out of my boat shed in Myrtle Grove Marina. On a map you can identify my area as being the Barataria Basin.&rdquo;<span class="Apple-converted-space">&nbsp;</span></span></p> <p class="p2">&nbsp;</p> <p class="p1"><span style="font-size: 12pt;">Some of his other particulars were way beyond my limited knowledge, but for those with additional expertise it might be helpful to know that he uses a spinning rod and reel, as opposed to a bait caster. &ldquo;I fish either under a cork which means a cork followed by a swivel followed by a leader and finished with a hook. Or I use a Carolina rig. That&rsquo;s a barrel weight followed by a swivel, a leader&nbsp;and a hook.<span class="s1"> </span>I fish with live bait, dead bait and plastic lures.&rdquo;</span></p> <p class="p2">&nbsp;</p> <p class="p1"><span style="font-size: 12pt;">As a kid I remember the rules were that we should not throw anything into the water, not make too much noise and not wonder to far off when we were on shore. Charles hasn&rsquo;t taken kids out of a few years so his rules a little different.<span class="Apple-converted-space">&nbsp; </span>&ldquo;The three things a person should never do when on my boat are: throw liter in the water, drink too much alcohol, keep undersized fish.&rdquo; Which seems like good advice no matter where you are fishing.</span></p> <p class="p2">&nbsp;</p> <p class="p1"><span style="font-size: 12pt;">Of course everyone has stories about their biggest catch, or the time they thought it was going to be a record-breaking fish when it turned out to be some piece of flotsam. My most unusual catch was a broken fishing reel that someone must have discarded a fit of frustration.<span class="Apple-converted-space">&nbsp;</span></span></p> <p class="p1"><span style="font-size: 12pt;">&ldquo;I caught a tagged fish once. The redfish was 18 inches long. I had no idea I caught a tagged fish until I was back at the dock cleaning. It had a number on it. I misplaced the tag so I never called it in. There goes my new boat prize down the drain.&rdquo;</span></p> New Things Happening at the Chimes-Covid-19 Protocols http://www.chimesneworleans.com <p><strong><span style="font-size: 10pt;"><img class="img-responsive" style="display: block; margin-left: auto; margin-right: auto;" src="" alt="Table and chairs beneath outdoor pavillion" width="1000" height="750" /><br />New <span style="font-family: tahoma, arial, helvetica, sans-serif;">Things</span> Happening at The Chimes &ndash; Covid-19 Protocols</span></strong></p> <p><span style="font-size: 10pt; font-family: tahoma, arial, helvetica, sans-serif;">If you are traveling through New Orleans, visiting family, taking a business trip or need a "staycation", please come and stay at the Chimes. After some serious planning sessions and talking with public health experts we have tailored each room and all procedures for today's reality.&nbsp;</span></p> <p><span style="font-size: 10pt; font-family: tahoma, arial, helvetica, sans-serif;">First, what&rsquo;s new is kitchenettes in rooms #1, #2 and #4 equipped with mini-refrigerators and microwaves for more independent stays. The re-opening date is mid-August, 2020.</span></p> <p><span style="text-decoration: underline;"><span style="font-size: 10pt; font-family: tahoma, arial, helvetica, sans-serif;">Check-in</span></span></p> <p><span style="font-size: 10pt; font-family: tahoma, arial, helvetica, sans-serif;">Greeting our guests has always been one of our favorite moments at The Chimes. As much as we would like to see you at check in the new standard will be no-host contact. Communication by text/ phone will be standard.&nbsp;&nbsp; If you need in-person assistance, Jill and Charles are never far away.<br /><br /><span style="text-decoration: underline;">Housekeeping&nbsp;</span><br /><br />For everyone&rsquo;s safety, we are not offering daily housekeeping during this time. No one will enter your room during your stay. We shall coordinate with you via phone or text to exchange towels, remove trash and re-stock supplies.</span></p> <p><span style="text-decoration: underline;"><span style="font-size: 10pt;">Proper Distancing</span></span></p> <p><span style="font-size: 10pt;">Our courtyard is spacious and allows for easy safe social spacing.</span></p> <p><span style="font-size: 10pt;">Distancing of over six feet will be required in the courtyard for unrelated parties and outsiders.&nbsp; Markings have been posted throughout the property to make distancing between chairs easy to manage. &nbsp;Masks will be required on the patio when interacting with staff or other guests. No access to the main house will be available for now.</span>&nbsp;</p> <p><span style="text-decoration: underline;"><span style="font-size: 10pt;">Breakfast</span></span></p> <p><span style="font-size: 10pt;">Shared breakfasts are another thing that we miss during this time. But even if we can&rsquo;t chat at the dining table we can provide a delicious morning repast. A breakfast tray is available on request. They can be ordered when making your reservation, or by email or upon arrival.&nbsp; &nbsp;The basket/tray will be delivered to your door each morning.&nbsp; All serving surfaces/plates/tableware will be disinfected before delivery and kitchen preparation will be according to the CDC guidelines. Please note that there is an extra charge for the breakfast basket/tray.&nbsp;</span></p> <p><span style="text-decoration: underline;"><span style="font-size: 10pt;">Cleaning</span></span></p> <p><span style="font-size: 10pt;">As always, every item on the bed is replaced with newly laundered linens including the mattress pad cover between stays. A new procedure will be steaming all bed pillows and rugs between each guest. Also, all wood floors and tile bathrooms will be steam cleaned with each change over. Other surfaces will be disinfected using the guidelines of the CDC. To further protect you each room will have a small supply of&nbsp; hand soap, wipes and hand sanitizer.</span>&nbsp;</p> <p><span style="text-decoration: underline;"><strong><span style="font-size: 10pt;">Air</span></strong><strong><span style="font-size: 10pt;"> Quality</span></strong></span><span style="font-size: 10pt;"> -&nbsp;<span style="text-decoration: underline;">(</span>maybe the most important item)</span></p> <p><span style="font-size: 10pt;">Another great amenity is that each room in the Chimes features an independent air conditioning unit with filters that are cleaned between quests.&nbsp; There is no &ldquo;shared air&rdquo; in any of the rooms.</span></p> <p><span style="font-size: 10pt;">&nbsp;</span></p> <p><span style="text-decoration: underline;"><span style="font-size: 10pt;">A Note About Masks</span></span></p> <p><span style="font-size: 10pt;">The city of New Orleans requires masks in all indoor facilities, including but not limited to, shops, markets, museums, bar and restaurants &nbsp;--Except when you are eating. The Chimes has one time use masks for those you may have forgotten theirs. We also have a lovely assortment of masks made by local artisans for sale.</span></p> <p><span style="font-size: 10pt;">&nbsp;</span></p> <p><span style="font-size: 10pt;">If you have any questions or concerns, please feel free to contact us.&nbsp;</span></p> Where to get the best cocktails in New Orleans http://www.chimesneworleans.com <div class="row flex-center"> <div class="col-lg-4"><img class="img-responsive" style="margin-bottom: 15px; margin-top: 15px;" src="" alt="" width="500" height="375" /></div> <div class="col-lg-4"><img class="img-responsive" style="margin-bottom: 15px; margin-top: 15px;" src="" alt="" width="500" height="375" /></div> <div class="col-lg-4"><img class="img-responsive" style="margin-bottom: 15px; margin-top: 15px;" src="" alt="" width="500" height="375" /></div> </div> <br />Stop! Do you really want your lips to touch that mixture of low-shelf booze in a Hurricane drink or Hand Grenade while wandering through the French Quarter with your friends? The truth is, you&rsquo;re a visitor confronted with over-used Bourbon Street and descended on by barflies trying to get your drinking dollars. <br /><br />There is a better place to drink those liquor calories and get a spirited buzz from handcrafted cocktails using carefully chosen spirits and concoctions created by some of the experts. <br /><br />NOLA has many mixologists who will welcome you with liquids bursting with flavor, perhaps cooked in their kitchen, or fermented for months in large glass containers scattered around the property. No matter what location you decide on from the list below, the bar will be raised to a new taste standard, forever. Don&rsquo;t be seduced by the low hanging fruit of Bourbon St. bars and get yourself to any bar/restaurant on this list for a new experience&hellip;you won&rsquo;t regret it. <br /><br />Oh, did I mention&hellip;.you can get a Go-Cup? Yes, it's true! <br /><br />Please note, there are far more bars than I have room to write about here. Go to&nbsp;<a href="" target="_blank"></a> for more insight.<br /><br /> <h2>French Quarter Bars</h2> <br />Sylvain - 625 Chartres St. Two sommeliers have built a fine wine program at a bar known for cocktails. &ldquo;Many cocktails on their list deftly pair fortified, aromatized and sparkling wines with spirits.&rdquo; Bartenders also specialize in craft syrups and shrubs with an array of tinctures and bitters. Heading up the kitchen is Chef, Alex Harrell, who has taken inspiration from his southern roots and utilizes only local farms for ingredients. Ask for Cynthia at the bar and tell her &ldquo;Jill&rdquo; sent you.&nbsp;<a href="" target="_blank"></a><br /><br />Tableau - 616 St. Peters St. Dickie Brennan purchased half the property occupied by La Petite Theatre to help save the theatre from bankruptcy. Our suggestion is to take the staircase to the second-floor living room bar (with TV&rsquo;s for viewing games) and walk outside on the balcony, to sip a drink. This view of Jackson Square is a perspective not often seen, even by locals. The breeze coming off the river, the candlelight from the Tarot card readers and the street performers around the Square, is real New Orleans atmosphere.&nbsp;<a href="" target="_blank"></a><br /><br />Fulton Alley - 600 Fulton St. Tons of fun at this upscale bowling alley, (chandeliers, leather sofas) and FA is partnered with Neil Bodenheimer of Cure with a fantastic cocktail menu. Happy hour 5:00-7:00 pm Monday-Thursday, Friday, is an all-day affair 11:00 am &ndash; 7:00 pm. Some cocktails $6. all bar food &frac12; off.&nbsp;<a href="" target="_blank"></a><br /><br /><br />French 75 - 813 Beinville St. Chris Hannah is a master of crafted drinks in New Orleans and is known for his creative abilities and knowledge of more classic cocktails. He uses only fresh ingredients, homemade syrups, drams, and liqueurs. The vintage French 75 is just two doors off Bourbon St., connected to the famous Arnaud&rsquo;s Restaurant and maintains an emphasis on premium spirits and fine cigars. Yes, you can smoke but for those who do not, there is a good ventilation system to clear the air. My personal favorite&hellip;an Aviation. (This just in&hellip;.. 7/2014, French 75 voted #1 bar in the city by;<a href="" target="_blank"></a><br /><br />Bar Tonique - 820 N. Rampart St. This French Quarter neighborhood bar welcomes everyone with daily specials, $5. cocktails between Noon-5:00 pm on weekdays (see list on website), eclectic beer original, adapted, and classic cocktails&hellip;without pretense. For the non-drinkers in the crowd, Tonique offers punches and a few non-alcoholic "Prohibition" drinks.&nbsp;<a href="" target="_blank"></a><br /><br />Erin Rose &ndash; 811 Conti St. As a tourist you may really enjoy this funky/casual meeting place of mingling artists, musicians, service providers, locals, who form &ldquo;friendships around differences&rdquo;. Early in the day, 10:00 am to 2:00 pm is happy hour for the famous frozen Irish coffee topped with grounds or one of the &ldquo;Wake-up and Live&rdquo; specials. They also have a great selection of Irish whiskey, excellent Bloody Mary&rsquo;s made with their secret recipe and traditional hot Irish coffees. A huge added attraction is the Killer Po-Boys served from noon until mid-night, Wednesday-Monday. Open 21 hours a day starting at 10:00 am.&nbsp;<a href="" target="_blank"></a><br /><br />Cane &amp; Table-1113 Decatur St. Island Inspired rum bar and themed restaurant with yummy pineapple and coconut delights. The focus is on rum drinks (tiki-style) though wines like Madeira and sherry are prevalent, as well.&nbsp;<a href="" target="_blank"></a><br /><br /> <h2>Uptown &amp; Garden District Bars</h2> <br />Bulldog. &ndash; 3236 Magazine St &ldquo;50 beers on tap and 100 more in bottles&rdquo;. Daily beer specials offered. Happy Hour is Monday-Friday 2:00-7:00. 50&cent; off pints, $1.00 off pitchers, half-priced house wines and 2 for 1 mixed drinks. Burgers and steaks on the grill are the main bar food. A short walk from the Bed and Breakfast in New Orleans.&nbsp;<a href="" target="_blank"></a>&nbsp;<br /><br />Oak Wine Bar &ndash; 8118 Oak Street The vast wine cellar at Oak houses an impressive selection grouped by palate rather than region. Dozens of wines are served by the glass or many more by the bottle. Indulge in irresistible small plates created specially for Oak by acclaimed Chef, Aaron Burgau of Patois. You can hear a variety of local jazz, folk, R&amp;B and acoustic music nightly. Take a short streetcar ride to Oak from the Chimes.&nbsp;<a href="" target="_blank"></a>&nbsp;<br /><br />Cure &ndash; 4905 Freret St. Neil Bodenheimer, created Cure (no sign) which started a revitalization on Freret Street and the craft cocktail revolution in New Orleans. Complex exciting libations are mixed or created specially by expert bartenders who visit your table and give you the details. Small plates are delicious to have on the side. Happy hour daily, 5-7 pm serving classic cocktails.&nbsp;<a href="" target="_blank"></a>&nbsp;<br /><br />Bouligny Tavern &ndash; 3641 Magazine St. John Harris, owner of Lilette restaurant located next door, opened this upscale tavern in 2012. Bouligny serves classic and original cocktails with an extensive premium liquor selection. The restaurant serves the Tavern from their kitchen a gourmet menu of small plates. (Just a few blocks walk from the Chimes Bed and Breakfast)&nbsp;<a href=" " target="_blank"> </a><br /><br />Barrel Proof - 1201 Magazine St. The shot options at the Barrel Proof bar feature whiskey from a list that includes bottles from America, Ireland, Scotland and Japan. Their speciality is less well known boutique American spirits. The beer is local, national and international craft brews, although at least one tap is reserved for Schlitz. The owners of Sylvain&rsquo;s in the Quarter own and operate this bar.&nbsp;<a href="" target="_blank"></a>&nbsp;<br /><br />Baru Bistro and Tapas - 3700 Magazine St. A Latin Caribbean restaurant with a specialty in Caribbean drinks and cocktails. You will find Cocteles, Cervazes, Rhums, Tequila Mezcal, and Vino mixed with fruits, fresh juices, berries in state of the art mixtures. (the Margarita is GREAT with finely ground pepper &amp; salt on the glass rim) Try the Mango Mojitos or Sangria cocktail. The food is VERY flavorful, fresh and interesting as are the array of drinks. If you do not want alcohol the mango-mint sparkling spritzer is the perfect refresher, anytime. (Walk to Baru from the Chimes Bed and Breakfast.)&nbsp;<a href="" target="_blank"></a>&nbsp;<br /><br />Most of the Uptown bars are within walking distance of the Chimes Bed and Breakfast in New Orleans. How To Make Yogurt http://www.chimesneworleans.com <div class="row"> <div class="col-md-12"> <ul> <li>1 Gallon 2% milk</li> <li>1 Packet Yogourmet Starter (or 1 small carton of high-quality plain yogurt)</li> <li>1 Tablespoon sea salt</li> <li>1 Stainless steel pan (5.5 qts.)</li> <li>1 muslin drawstring bag (or a clean fresh pillowcase - use the corner for precise dripping)</li> <li>1 Cup</li> <li>2 bath towels (or a blanket)</li> <li>Warm location</li> </ul> </div> </div> <div class="row flex-center"> <div class="col-lg-4"><img class="img-responsive" style="margin-bottom: 15px; margin-top: 15px;" src="" alt="" width="500" height="375" />1. Yogourmet, a Canadian product, can be purchased at Whole Foods or ordered and shipped to you from This product makes a perfect batch of delicious yogurt, each time. Serve the yogurt on fruit or spread on bread with tomatoes, olives, and pita bread.</div> <div class="col-lg-4"><img class="img-responsive" style="margin-bottom: 15px; margin-top: 15px;" src="" alt="" width="500" height="375" />2. Boil milk in a stainless steel pan. Let it cool, you can hold a finger in the milk for 10 seconds, without burning yourself. Dip a clean cup into the hot milk and fill it. Open the packet of Yogourmet into the cup of milk and stir. (if you are using pre-bought yogurt follow the same process) Pour the cup of starter into the larger pan of milk and stir. Cover the pan and wrap it in towels or a blanket (for warmth). Let it sit in a warm place for 24-36 hours (depending on the tartness you like).</div> <div class="col-lg-4"><img class="img-responsive" style="margin-bottom: 15px; margin-top: 15px;" src="" alt="" width="500" height="375" />3. It will be thick and almost solid when ready. Remove lid and stir in salt. Take out the portion to be used as yogurt and add the remaining portion to a muslin bag or the corner of a clean pillowcase. Hang the pillowcase allowing the mixture to drip in the sink, or a pan until it's the spreading consistency you want (4-12 hours). It will not spoil due to the high boiling point. Turn the bag inside-out and remove the creamy spread to a container, cover and put in the refrigerator. It will keep approximately 3-4 weeks. Portions are not important, you could make more or less with 1 packet of starter. Thanks to Nellie, my Mother-in-law, for sharing her kitchen wisdom.</div> </div>