The last season of HBO’s “Treme” has come to an end, but the celebration is just beginning. The show’s creator and executive producer David Simon, executive producer Nina Noble, and story editor/ cookbook author Lolis Eric Elie presents: Talking “Treme”, a celebratory event held at 92Y. Matt Zoller Seitz of New York magazine is set to moderate the talk which aims to take a closer look at the role of New Orleans cuisine in the popular show. 92Y will stay true to the festive vibes of the Mardi Gras capital by setting up the room cabaret style, inviting a jazz pianist to play before the talk begins, and serving free food and cocktails from the cookbook, Treme: Stories and Recipes from the Heart of New Orleans (written by Elie).
Weekends pass all too fast. Enamored within the momentary veneer of freedom, precious hours trickle through the cracks of our fingers like diamonds—leavings us barren, ragged, and downtrodden come the executioner’s call of Monday morning. Our proletarian grind leaves little to the imagination—essentially disillusion incarnate—thus, to soar beyond these insipid lots, we must continually push the boundaries of temperance and decency.
By seeking the cavernous expanses nestled within the night—the zeitgeists, the myriad sounds, the kindred souls seeking connection—only then is rejuvenation truly possible. In the tireless war against the corroding taint of ennui and listlessness, a proactive approach to revelry is the only salvation.
“Oh, aren’t they beautiful?!” the Food Network star said of the audience as she emerged from backstage. Perfectly polished with glittery silver ballet flats, a lavender dress shirt and hair as fluffy as banana cream pie, she was every bit the Southern belle her fans know and love from TV.
But her story, as it turns out, is not so picture perfect.
Paula Deen—the face, the voice, the matriarch of Southern cooking—was interviewed in front of a live audience Tuesday at 92Y’s Kaufmann Concert Hall. But rather than quizzing her on the perfect buttery biscuits or the crispiest fried chicken, renowned psychoanalyst Dr. Gail Saltz picked Deen’s brain about her troubled early life, and the ironically traumatic evolution of her comfort food empire.