{"id":613,"date":"2015-05-12T00:00:00","date_gmt":"2015-05-12T00:00:00","guid":{"rendered":"https:\/\/www.steamboatnatchez.com\/news\/new-orleans-wine-food-festival-news\/"},"modified":"2015-05-12T00:00:00","modified_gmt":"2015-05-12T00:00:00","slug":"new-orleans-wine-food-festival-news","status":"publish","type":"post","link":"https:\/\/www.steamboatnatchez.com\/news\/new-orleans-wine-food-festival-news.html","title":{"rendered":"New Orleans Wine &#038; Food Festival news"},"content":{"rendered":"<p><p>Wednesday, May 20th &#8211; Steamboat NATCHEZ News<\/p>\n<p>More and more people have inquired about the next course on the outstanding menu prepared by Executive Chef Joey Labella and Sous Chef Tim Harris for their second annual entry in the Festival.\u00a0 Keeping with the Sicilian Food Festival the second dish is<\/p>\n<p style=\"text-align: center;\"><strong><span style=\"text-decoration: underline;\">Primi-Fritto Misto<\/span><\/strong><\/p>\n<p>Calamari, Jumbo Gulf shrimp, Assorted baby vegetables, Arancine with black winter truffles and saffron, Fennel cucumber and lemon salad, Salsa verde<\/p>\n<p>So you might ask about Arancine, on the second course of our great Italian Feast.\u00a0\u00a0<\/p>\n<p>\u00a0 <strong>Arancine<\/strong> (Sicilian), are stuffed rice balls that are coated with breadcrumbs, and fried. They are usually filled with ragu (meat sauce), tomato sauce, mozzarella, and\/or peas. There are a number of local variants that differ in fillings and shape. The name derives from their shape and color, which is reminiscent of an orange (the Italian word for <em>orange<\/em> is <em>arancia<\/em>, and <em>arancina<\/em> means &#8220;little orange&#8221;), although in eastern Sicily, arancine have a more conical shape. They are said to have originated in Sicily in the 10th century during Arab Rule<\/p>\n<p>It will be served with\u00a0<em><em>Terra d\u2019oro Pinot Grigio.<\/em><\/em><em>\u00a0<\/em><\/p>\n<p><a href=\"\/reservations\">Reservations<\/a><\/p>\n<p><em><em>\u00a0<\/em><\/em><em><\/em><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wednesday, May 20th &#8211; Steamboat NATCHEZ News More and more people have inquired about the next course on the outstanding menu prepared by Executive Chef Joey Labella and Sous Chef Tim Harris for their second annual entry in the Festival.\u00a0 Keeping with the Sicilian Food Festival the second dish is Primi-Fritto Misto Calamari, Jumbo Gulf [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-613","post","type-post","status-publish","format-standard","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>New Orleans Wine &amp; 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