(30 Dec 2013) FOR CLEAN VERSION SEE STORY NUMBER: apus003109
VOICEOVER SCRIPT:
NEW ORLEANS IS A TOWN THAT TAKES PRIDE IN ITS SIZZLE…
AND THIS TIME OF YEAR.. THAT MEANS ONE THING FOR MANY FOLKS IN THE BIG EASY: THEY CALL IT “REVEILLON.”
SOUNDBITE (English) Scott Crabtree, New Orleans Resident
“Reveillon is a fabulous tradition that we have in new orleans going back probably 200 years./ It is a tradition where people would come home from mass/ And have this incredible evening that would run many times all night long.”
IT STARTED OUT AS A CHRISTMAS EVE TRADITION.. BUT THE *MODERN-DAY* VERSION LASTS FOR WEEKS.
RESTAURANTS ALL OVER NEW ORLEANS MAKE A SPECIAL FOUR OR FIVE COURSE MENU.
IT’S SERIOUS BUSINESS…
SOUNDBITE (English) Tommy DiGiovanni, Executive Chef, Arnaud’s Restaurant
“we start getting questions in april. you know, that way by july we have to have the menu concrete.. down pat.”
TOMMY DIGIOVANNI IS THE HEAD CHEF AT ARNAUD’S RESTAURANT IN THE FRENCH QUARTER.
ON THIS EVENING.. HIS RESTAURANT WAS PACKED WITH DINERS TRYING TO GET THE FULL EXPERIENCE —
CLASSIC FRENCH CREOLE DISHES WITH A TWIST…
SOUNDBITE (English) Tommy DiGiovanni, Executive Chef, Arnaud’s Restaurant
we did a craw fish cake.. and we made a shrimp mouselline to kind of bind that together… we have a wonderful duck breast with cassoulet beans.”
FRANCE.. CANADA.. BRAZIL AND PORTUGAL ALL HAVE THEIR OWN VERSIONS OF Reveillon — BUT THE BASIC CONCEPT IS ALWAYS THE SAME
SOUNDBITE (English) Gregory Romig, New Orleans Resident
“beautiful setting and wonderful food and it’s just real easy and comfortable being with each other and good company and great service”
IN NEW ORLEANS.. THE REVEILLON DINNER IS CELEBRATED THROUGH DECEMBER 31ST.
ROBERT BUMSTED.. ASSOCIATED PRESS.
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