February 2016

Houmas House Plantation and Gardens


 Louisiana B&B of the Year!

The Louisiana Travel Promotion Association (LTPA) introduced  The Inn at Houmas Hou se as the winner of the Louisiana Bed and Breakfast of the Year.
The goal of LTPA is to promote and grow the Louisiana tourism industry by developing new and unique opportunities for visitors, strengthening communication networks and informing various channels about the available attractions and accommodations in Louisiana.
"Since opening the Inn at Houmas House four years ago, we've aimed to give guests a memorable plantation experience. It's wonderful to be validated by our statewide tourism industry and we look forward to many more years of  telling our story to the world." Says owner Kevin Kelly.
The Inn at Houmas House is a boutique property offering 21 private rooms situated on the Great River Road.  Each cottage is surrounded by lush gardens and includes a porch with rocking chairs to watch the sun rise and set. Inside, guests enjoy fine antiques, unique artwork and spacious bathrooms with high end finishes.  With each stay a full breakfast and tour tickets to the historic Houmas House mansion are included.
So, now the secret is out...book your escape soon!

Wedding Season Has Arrived!

The beginning of Spring is always so exciting with all the new colors throughout the gardens, the longer days, and of course the Houmas House brides that choose us for their special day.   From small, intimate weddings to grand galas each wedding is personally attended to by our specialists who handle every detail. We strive to bring the fairytale wedding to life.
Houmas House boasts elaborate dressing rooms, private cottages for wedding guests, multiple ballrooms to choose from, and of course the backdrop of the historic mansion.

If you are planning an upcoming wedding, you may find more information on our  available venues here.



Did You Fall in Love With the Sugar Palace?
As Seen by Princess Maggie

Do you remember the first time you visited Houmas House Plantation?  Based on all of our  Trip Advisor Reviews I would assume you fell in love with the setting when you first arrived. 
Upon exiting the gift shop, you are greeted with a colorful array of flowers, peaceful water features and picturesque views of the Houmas House mansion just beyond the trees.
Usually it takes folks several minutes to capture this moment and orient themselves with where to start first. Being the Princess of the Sugar Palace has its perks, but probably my favorite is greeting each and every visitor when they arrive. I'm usually found just outside the gift shop waiting for my next ride on the golf cart.  I hope you will stop to visit with me next time you come.
In the meantime, I'd love to hear about your first visit to Houmas House. Maybe your favorite part was the mansion tour, or maybe it was your dining experience. I love hearing about my Sugar Palace through the eyes of my guests.   Will you leave a review?

Much Love,
Princess Maggie
Secrets from Latil's Landing

Pan Seared Cedar Plank Sea Bass
Served with a Tomato Cream Sauce and Spinach Risotto

This is a simple recipe that is guaranteed to impress. The butter basting technique works well with most fish.

Part One: Risotto
3 c Water or Chicken Stock
1 small onion, finely chopped
1 c white wine
1 ½ cups risotto
3 T unsalted butter
½ c baby spinach
Salt to taste

In a sauce pan, bring chicken stock, water and white wine to a simmer and keep on low heat.
In a three quart heavy sauce pan melt 2 T of butter and sauté onions until soft. Add the rice stirring until thoroughly coated.
Add 1c of liquid and stir constantly until liquid is absorbed.
Continue cooking on low heat, add ½ c liquid at a time and letting liquid be absorbed  before adding more, until rice is creamy but al dente (about 18 minutes).
Add 1 T butter and salt.
Gently stir spinach into risotto
Keep Warm.
Part Two: Tomato Cream Sauce
2 tomatoes finely diced
2 cups heavy cream
1T extra virgin olive oil
Salt to taste
Freshly Ground Black pepper to taste
Finely dice tomatoes. In a sauce pan heat the olive oil on medium heat until it just begins to smoke.
Carefully add tomatoes and season with a small pinch of salt.
When tomatoes begin to break down add cream and scrape bottom of pan with a wooden spoon.
Reduce cream until it thickens down to about 1 cup.
When thick enough season to taste.
The sauce should be red, creamy and have a sweet but mellow taste.
Part Three: Sea Bass
1 filet of Sea Bass Cleaned, about 7 oz
1 Cedar Plank, toasted
1 T olive oil
3 T unsalted Butter
2 T thinly sliced basil
Salt to taste
Freshly Ground Black Pepper to taste

Pre heat oven to 350 degrees
Pat Sea Bass dry on paper towels. This is a very important step because it allows you to get a nice crust on the bass.
Season the bass with salt and the freshly cracked pepper.
Heat a nonstick pan on medium heat with the olive oil until it begins to smoke.
Carefully place seabass in pan. Do not move it as you don't want to disturb the crust as it begins to form.
Watch the bottom edge of bass, a brown crust will be begin to form after 4 minutes or so.
If you see dark brown, turn heat down to low.
After about 6 minutes use a pair of tongs to look at underside of bass, if it has a beautiful golden brown crust, turn fish over. If it does not allow it to cook until it crust forms.
After you have turned the bass over let is sit until in just begins to color.
Once you see a small amount of color, add the butter and basil.
Using a large spoon carefully baste the bass with the butter and basil.
Do so constantly until the butter begins to brown.
Remove the bass from the pan and place it on the cedar plank.
Place in the oven and cook until the juices begin to run clear.
To serve place the sea bass on top of a spoon of risotto and lightly cover the fish with the sauce.
View More Recipes Here
                                                     Executive Chef, Joseph Dicapo
Stay Connected with Houmas House
Want to know more about what is happening at Houmas House? Click below and follow us every day.  Use #houmashouse #nolaplantation    

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Read reviews. Click below for our Trip Advisor page!
 Open  Daily   

Sunday-Saturday: 9 am-7 pm

Cafe Burnside: 11 am-2 pm daily

Latil's Landing: Wed-Sat 6 pm-9 pm

Sunday Brunch: 11 am-3 pm

The Carriage House Restaurant:

    Breakfast- 8 am-10 am

    Dinner- 5 pm- 9 pm


 Directions to Houmas House Here


Houmas House Plantation | 40136 Hwy 942 (River Road) | Darrow, LA | 70725

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