Saturday, December 9, 2023

Lamar Lounge To Host Book-Signing for Lolis Elie

Treme screenwriter and author Lolis Eric Elie reads from his new book at Lamar Lounge on Thursday/ Photo Courtesy of

If you’re a fan of HBO’s TV series Treme or  a devotee of New Orleans cuisine,  restaurateur/chef John Currence has a treat in store for you on Thursday evening.

Currence’s Lamar Lounge bar and restaurant is hosting a 6 p.m. book-signing party for Lolis Eric Elie, author of the just released Treme, Stories and Recipes from the Heart of New Orleans (Chronicle Books, $29.95), that also will feature a reading from the book by the New Orleans journalist and screenwriter for of the popular cable television series set in New Orleans just months after Hurricane Katrina.

“It’s going to be just a party,” says Elie in a telephone interview while en route to Monroe, Louisiana –– the stop before Oxford to promote the book that includes many of the same characters who wax so eloquently about New Orleans cuisine in the television series returning for its fourth season in December.

For the soiree –– free and open to the public ––Currence will not only be barbecuing a whole hog, but he’ll also be serving New Orleans recipes that have been featured in both the television series and the book that includes a forward by noted chef and TV personality Anthony Bourdain.

Although Elie’s book tour is taking him to cities in Louisiana, Mississippi, Texas and California, the former metro columnist for the New Orleans Time Picayune says the Oxford stop is one particularly near and dear to him.

“I have a lot of good friends in Oxford,” Elie says, noting that he was first introduced to The Little Easy by Southern Foodways Alliance Director John T. Edge. “I have fallen in love with the city and its people.”

The author’s close connection to the city of Oxford doesn’t end there, however, he says.

“Oxford also provided shelter for a lot of New Orleans during the flood in 2005, so to bring back a book that deals a lot with that time seems appropriate.” –– Michael Harrelson, editor,

Email Michael Harrelson at