Windsor Court, 300 Gravier St. in New Orleans’ Central Business District, has named Kent Westmoreland as its new head mixologist.

Westmoreland, who joined the hotel in September 2013 and was appointed to his new position in July, manages the cocktail program for Windsor Court’s Polo Club Lounge and Cocktail Bar, developing menus, implementing new marketing strategies and serving some of his favorite concoctions.

“I am so pleased to be a part of the accomplished culinary team at Windsor Court who are always looking for new innovative ways to interpret traditional dishes,” Westmoreland said. “My latest interest is to give long-established cocktails like the Argentina and the Queen’s Cousin the classic status they deserve.”

Westmoreland is making some changes to the Cocktail Bar.

Among them, happy hour at Cocktail Bar began last month and is now offered from 5 p.m. to 7 p.m. Thursdays, Fridays and Saturdays. In addition, a happy hour special offers guests the choice of a red or white wine (rotated weekly), a daily specialty cocktail or a classic Old Fashioned for $5.

“With small changes at Cocktail Bar, we are reaching a new audience for the venue,” said Westmoreland. “By focusing on simple, quality ingredients that everyone can understand, we are enticing guests to step out of their cocktail comfort zones.”

Advocating for seafood

Chef Tenney Flynn, of the New Orleans restaurant GW Fins, is advocating for the sustainability of seafood from the Gulf of Mexico by partnering with Audubon Nature Institute’s Gulf United for Lasting Fisheries to form a council of influential chefs in the region.

“Nearly 70 percent of all seafood consumed in the United States is enjoyed in restaurants, making chefs the frontline for how most consumers experience seafood,” a news release said.

“The Audubon G.U.L.F. program signifies a means to remind everyone how lucky we are to have the Gulf of Mexico in our own backyard,” Flynn said. “There are more varieties of sustainable seafood here than anywhere else in the country. I am honored to spearhead the G.U.L.F. Chef Council, utilizing our restaurants to inform guests about the wonderful local seafood that is available to them.”

After the Chef Council is formed, G.U.L.F. plans to expand its initiative with the creation of a restaurant partnership program to promote the use of Gulf seafood in restaurants and to educate local chefs, restaurant staff, and patrons about seafood sustainability in the region, the release said.


Broussard’s happy hour

Broussard’s Restaurant, 819 Conti St., New Orleans, is now offering an Imperial Happy Hour from 5 p.m. to 7 p.m. seven days a week in its newly renovated Empire Bar and courtyard.

The happy hour features $3 drink specials, $3 moules et frites (mussels from Prince Edward Island served with truffled olive salad fries), and $3 glasses of featured red, white and rosé wines, said Chris Ycaza, Broussard’s general manager.

Go to or call (504) 581-3866.