This week, we visit to the Contemporary Arts Center for some live music performed by Southern troubadour Tab Benoit and his Swampland Jam. We also dig into some Falsomagro, an Italian dish of rolled meat stuffed with assortment of deliciousness, at Delmonico Restaurant. Chef Anthony Scanio talks with us about the culinary crossroads that combined to derive the restaurant's unique, experienced, taste. To top it off New Orleans style, we finish with a new gin, produced locally by Atelier Vie distillery. See below for a recipe incorporating their gin. 

The Red Devil (aka Diavolo Rosso)

1 Part Euphrosine Gin #9

1 Part Campari

½ part Lillet Rouge

½ part Toulouse Red, Absinthe Rouge