All About the Food

These Retreat-related pages have been created and are hosted by NAPAMA Retreat Director, Hank Knerr, Raising Arts, providing information in advance of and during the Retreat. These are not official NAPAMA web pages.


Monday Dine-Arounds

Here is the current list of Dine-Arounds, which will take place Monday evening, May 16, reporting to the Hilton lobby at 6:00 p.m. Be sure to sign up at registration for your choice, filled on a first-come-first-fed basis. We welcome another host or two, so just email the Retreat Director for details and a list of suggested restaurants.


  • HOST: Tara Bailey
  • 135 Decatur St., 504-529-8600
  • 8 min. walk from Hilton
  • Pride serving authentic New Orleans dishes baked to order and served with a signature whiskey cream sauce. Includes an extensive oyster bar. Menu void of prices but recall as medium pricing est. $20-40.


  • HOST: Bill Smith
  • 800 Magazine Street, 10 min. walk from Hilton
  • Entrees: $26-36
  • Péche (pronounced “Pesh”)–Working with local fishermen and farmers who harvest sustainably. Simply prepared contemporary dishes, rustic creations cooked on an open hearth  as well as fresh oysters and Gulf fish.

Coop’s Place

  • HOSTS: Joe Ferlo and Mojo
  • 1109 Decatur St., 504-525-9053, 10 min. drive from Hilton (21 min. walk), May require Uber/Lyft
  • A Decatur Street staple since 1983, Coop’s Place is the place to go for a true taste of New Orleans at down home prices.
  • Entrees: $12-22


  • HOST: Karen Kennedy
  • 630 Carondelet Street, 504.930.3071, 5 min. walk from Hilton
  • Seaworthy showcases wild-caught and sustainably harvested oysters from American waters and locally sourced fish and game.
  • Entrees: $15-32

Other Restaurants and Activities

Here is our Retreat Google Map, specially curated just for us. With hundreds of restaurants, activities, and attractions in the Big Easy, a team of six has whittled this down with you in mind. For complete details on the map, look for the black circle “I” pinned right off the edge of the heart of the city, on Lake Pontchartrain. This map is best viewed in a web browser on your computer or device by clicking on this Google Map link. The restaurant list is also available as a downloadable spreadsheet.

Crawfish are in season in Louisiana. Here are some suggestions while in New Orleans.

  • Menus are subject to modifications.
  • Our caterer, Luke, has been informed of any dietary concerns shared when registering and alternate options will be served.

Opening Reception

Supported by AMAZ Entertainment

  • Red and whit house wine and beer, soft drinks
  • Assorted imported and domestic cheeses of blue cheese, brie, Emmenthaler, Manchego and smoked Gouda, olives, served with toasted Ciabatta bread, housemade Lavash crackers

Monday Breakfast

Supported by Gail Boyd Artist Management

  • Scrambled Eggs
  • Stone-Ground Grits and Buttermilk Biscuits
  • Allan Benton’s Bacon
  • Seasonal Fresh Fruit
  • Assorted Chilled Juices, Regular Coffee, Hot Twinning’s Tea

Monday Lunch

Supported by AMAZ Entertainment

  • Salad Luke with organic greens, cucumbers, carrots, beets, choice of dressings
  • Roast Chicken Provencal with seasonal vegetables, rosemary potatoes
  • Vanilla Crème Brulé with seasonal fruit
  • Fresh bread, iced tea, and coffee

Tuesday Breakfast

Supported by The Roots Agency

  • Scrambled Eggs
  • Home Fries and Buttermilk Biscuits
  • Housemade Sausage
  • Seasonal Fresh Fruit
  • Assorted Chilled Juices, Regular Coffee, Hot Twinning’s Tea

Tuesday Boxed Lunch

Supported by Harmony Artists, Inc.

New Orleans Style Po-Boy

  • Choices include roasted turkey , or Manda roast beef prepared on Leidenheimer French bread with imported Swiss cheese, bib lettuce, creole tomatoes, housemade pickles, condiments on the side
  • Vegetarian Sandwich (as requested in advance) made with local farmer’s market vegetables, spring mix on locally baked Ciabatta bread
  • Lunches include Zapp’s potato chips and whole fruit with choice of assorted candy bar or granola bar
  • Ice Water and Iced Tea