A few weeks ago my childhood friends and I piled into my car for our annual family gathering in Destin, Florida. One of my favorite parts about this family style vacation besides the 10 hour drive, white powder sand, heavenly sunsets and beach volleyball is the fabulous pot luck dinner on Friday night. This year we had over thirty four people from all over the US. You better believe that’s a lot of delicious appetizers, great conversations, and recipe swapping. I modified Kat’s artichoke and hearts of palm salad. It was a huge success. This lower carbohydrate recipe is the perfect addition to a seafood centered meal or as an appetizer. It can be prepared ahead of time, and is great the next day. I drizzled an aged balsamic vinegar from Bella Vista Ranch which provided the perfect amount of sweetness, instead of the Italian dressing Kat uses, both varieties are delicious.
(1) 15 oz can Artichoke Hearts (Quartered in water)
(1) 15 oz can Hearts of Palm (Pre- cut)
½ Diced Fresh Red Pepper
12 Fresh Whole Small Sweet Peppers
¼ C Deli Sliced Mild Pepper Rings
1 ½ C Yellow Grape Tomatoes (sliced in half)
1/2 Fresh Medium Cucumber cut crosswise into ¼ inch pieces and then quartered to create triangular shape
Bella Vista Ranch Traditional Aged Balsamic Vinegar (Drizzle)
Drain artichoke hearts, hearts of palm, and black olives. Combine all above ingredients, except Balsamic Vinegar and fresh sweet peppers in serving bowl, and lightly mix. Chill a minimum of 30 minutes in refrigerator. Drizzle Balsamic Vinegar atop salad and garnish with sweet peppers prior to serving. Enjoy! Serves 6.
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New Orleans, LA - On October 22, 2024, I recently had an opportunity to attend the grand opening of Caesars New Orleans, marking the completion of a stunning $435 million transformation of the former Harrah’s New Orleans. It was an evening to remember, filled with excitement, luxury, and the vibrant spirit of New Orleans. The festivities began on Canal Street with an exhilarating ceremony led by Caesars Entertainment CEO Tom Reeg, President & COO Anthony Carano, and Caesars New Orleans General Manager Samir Mowad. The atmosphere was electric as they joined Caesar himself and an iconic New Orleans second-line band in a lively procession into the casino. It felt like the entire city had come out to celebrate, with Caesars New Orleans team members and Mayor LaToya Cantrell also joining the event to commemorate this historic occasion. Anthony Carano’s pride in introducing Caesars to New Orleans was palpable. “From local favorite Emeril Lagasse to our long-time partner, Chef Nobu, to the beautiful state-of-the-art Caesars Sportsbook, all-new rooms and gaming floor, and of course, our gorgeous new center bar, Octavia, Caesars New Orleans offers something for everyone. It’s a world-class resort in the heart of the Big Easy, and we can’t wait for our guests to experience it,” he said. The ceremony was a spectacle, kicking off with an iconic Mardi Gras float featuring Caesar and his court, and a dazzling firework show that lit up the New Orleans sky. The second-line band then led us revelers into the resort’s elegant center bar, Octavia, where we indulged in a “Taste of Caesars New Orleans.” Each bite from the six on-property restaurants was a delightful journey, capturing the essence of New Orleans’ rich culinary scene. Throughout the night, elemental entertainers, including the Saints Cheer Krewe, Mardi Gras Indians, Zulu Tramps, and showgirls, created an authentic and unforgettable Big Easy experience. Everywhere I turned, there was something new to marvel at, each performance more mesmerizing than the last. Samir Mowad, SVP and GM of Caesars New Orleans, highlighted the significance of the transformation, stating, “This year marks 25 years since we opened in New Orleans, and the completion of this project is the perfect way to usher in a new era with Caesars. Synonymous with the Caesars name, our new resort is pure elegance, and we’re excited to introduce a luxury brand like this to New Orleans. We are extremely grateful for the support of the community, our team members, and our guests as we come to the finish line of this tremendous transformation.” The hotel itself is impressive,…
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