Kool Kat of the Week: A Man of Style and Song: New Orleans Jon Serves Up a Swingin’ Soundtrack at Meehan’s Roaring ’20s Gourmet Dinner

Posted on: Jul 30th, 2013 By:

Johnny Pines, aka New Orleans Jon. Photo credit: No Rest Photography.

Johnny Pine, aka New Orleans Jon, has a well-earned reputation as the swankiest burlesque MC in Atlanta from his perfect pompadour to his after-eight moustache and signature soul patch, his Rat Pack-ready suits, shiny ties and dress shoes, not to mention a penchant for attracting a bevy of vintage vixens wherever he wanders. He’s also an ace crooner  of swing, lounge and jazz, and it’s that persona that he’ll be showing off this Thursday Aug. 1 at the latest in Meehan’s Public House Sandy Springs themed supper clubs, a Roaring ’20s Gourmet Dinner. (See our ATLRetro feature on Chef Val Domingo’s Elvis Beer Dinner here.)

New Orleans Jon began his burlesque career as the original MC for the now-retired Big City Burlesque & Vaudeville and also hosted one of the first cabaret shows at DragonCon. Recently, he has had two sold-out solo performances in Alpharetta and also hosted and performed at AnachroCon in February and MC’d the Free Range Burlesque Show at The Southern Fried Burlesque Fest in March. He also serves as MC and part of the Directorship of the vintage performance collaboration known as Musee du Coeur, but you’re likely to find him crooning and cocktailing at just about any burlesque, swing, vintage, cosplay or rockabilly event in Atlanta.

In other words, New Orleans Jon is just about the bee’s knees when it comes to Kool Kats in this city, so ATLRetro was delighted to have the opportunity to find out more about his lounge legacy, as well as his plans for the Roaring ’20s Gourmet Dinner and beyond.

ATLRetro: How did you get the name New Orleans Jon?

 

Johnny Pines: I got the name New Orleans Jon in 1999 when I moved to Atlanta after I graduated from Loyola University in New Orleans. New friends would say, “Jon’s coming out with us tonight!” “Jon who?” “Ya know, New Orleans Jon.” The name stuck and has been my stage name ever since. I thought about changing it, but that’s how Atlanta knows me.


Can you share any secrets about maintaining the perfect pompadour?

My hair is one of my best trademarks. They aren’t any secrets about maintaining it; I roll out of bed looking like this. Don’t everybody?

The flirty side of New Orleans Jon with Colette Alesi, aka Dahlia Danger. Photo credit: Dim Horizon Studio.

You are certainly a man of Retro style. Where do you shop, and what’s your favorite find or accessory?

My favorite retro find is my signature yellow smoking jacket. When I really wanna knock ’em dead that’s what I wear. I don’t really ever share with people where I find my duds, but lately my best connection has been Nathaniel Self. He knows my style and size, and when he finds something he knows I’d like he gets it for me. You can always find him alongside Jezebel Blue. She makes all of my custom accessories.


How did you get into MCing burlesque and what’s your favorite show as an MC so far and why?

I’ve been a retro/swing kid since 1997. I got into emceeing and burlesque when I was put in touch with the original production of Big City Burlesque through Evil Sarah. The director and I met, and he showed me a drawing of the character he wanted me to play, and I then showed him a picture of me at a club. And although he and I had never met, the drawing and I matched to a T. I got the gig, and 12 years later I’m still doing my thing.

Johnny Pines, aka New Orleans Jon. Photo credit: No Rest Photography

My favorite show so far is the Free Range Burlesque Show at this year’s Southern Fried Burlesque Fest. I got to share the stage with some true legends and amazing performers from all over the country and worldwide. I was humbled and honored to have been asked to do the show, and it was the best performance I ever gave as an MC. That whole weekend was career-changing for me.


What’s the secret origin story behind Musee du Coeur, and what’s its unique niche in the world of Atlanta burlesque? 

Musee du Coeur is a collaborative project in which each performer eats, sleeps and breathes our craft and history. We aren’t just a burlesque troupe. We are more of a vintage performance group. We’ve carved out our own niche because we have our hands in all types of art. We are musicians, artists, seamstresses, flyers, magicians, dances, singers, carnies, historians and the list goes on and on. We all bring something different to the group.


You seem to have a real joie de vivre and sense of adventure. What’s the craziest adventure you’ve had in the world of burlesque?

The craziest adventure I’ve had in the world of burlesque took place at this year’s Southern Fried Burlesque Fest. After Saturday night’s show, the reigning King and Queen of American Burlesque From The Burlesque Hall of Fame, THE Canadian Burlesque Legend, we’ll call her Judy, a certain journalist we know, and I went to a gentlemen’s club together. We had a blast! The dancers could get enough of Judy. It was a dream come true for me!

The Roaring ‘20s gourmet dinner at Meehan’s Thursday night sure looks delicious. Meehan’s has done a bunch of rock-themed dinners, too. Were you at all involved with the menu planning, and what can diners expect when it comes to the total experience – food, ambiance and entertainment? 

The planning of the menu was a collaboration between Chef Brian O’Rourke [of Meehan’s Public House Vinings] and Chef  Val Domingo [of Meehan’s Public House Sandy Springs]. The food at Meehan’s surpasses any expectations you may have of eating at a pub of any kind. The atmosphere is quite quaint and comfortable with an amazing staff. Since this theme is so different from what they’ve done in the past, they asked me to do my stuff. I’m what’s called a crooner. I sing Jazz Standards dating from the 1920s to the 1950s. I cover them all. Frank Sinatra, Bing Crosby, Dean Martin, Tony Bennett and so many more. I truly LOVE what I do. I hope the guests enjoy it as much as I do.


The invitation says reservations are required. Is there any standing room, too, to hear you perform?

Reservations are truly recommended and spaces are almost filled. I strongly suggest that people call ahead for availability.

Is it true you’ve also launched a burlesque ladies night out on Tuesdays? What’s that about?

The ladies night out isn’t really a burlesque event. Anyone can come out. It’s at Atlantic Seafood Co. in Alpharetta. They do a ladies night  starting at 4 p.m. featuring me and my buddy Monroe behind the bar, and live music, by George Martini, starts at 7:30.


You’re always so busy hosting and crooning. What’s next for New Orleans Jon?

After The show at Mehann’s, I begin preparing for DragonCon here in Atlanta. I’m MCing the Pool Side Pin-Up Party at the Sheraton Atlanta, Friday August 30, and I’m performing in The Glamour Geek Review the following Saturday night!

Meehan’s Roaring ’20s Gourmet Dinner is a mouth-watering $50 five-course price fixe dinner featuring pairings with New Holland Brewing and vintage-inspired cocktails.Call (404)-843-8058 to reserve your spot. For more information, including the night’s full menu, visit Meehan’s Public House Sandy Springs Website or the Facebook event page.

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A Feast Fit for a King: Chef Val Domingo Cooks Up an Elvis Beer Dinner at Meehan’s Public House Thurs. Jan. 26!

Posted on: Jan 23rd, 2012 By:
Elvis Presley‘s birthday was Jan.8, but Meehan’s Public Housein Sandy Springs isn’t done celebrating. In fact, Chef Val Domingo is preparing a feast fit for a king this Thurs. Jan. 26. His Elvis Beer Dinner features a delicious four-course menu for just $47 (beer included) themed around the rock star’s music, movies and favorite foods, paired with a selection of Belgian-style brews by Ommegang Beer, a Cooperstown, NY microbrewery, and nationally known tribute band, Young Elvis and the Blue Suedes. ATLRetro caught up with Chef Val to find out what’s cooking, why Ommegang, how he got the ideas for rock star/music-themed dinners which have become a regular feature at Meehans, and what’s next on the music menu…
ATLRetro: How did you get the idea for rock star/music-themed dinners?
Chef Val Domingo: I first got the idea when I was the chef at Coastal Kitchen in St. Simons Island.  During the off-season, we were trying to think of ideas outside the box to generate income.  In my career, I’ve always thought of music and the culinary arts as being very similar.  In music, there are different notes, tones and instruments that when they complement each other, produce a harmonious sound.  Similarly, in food, we have different ingredients that have different flavors and textures that when cooked in a certain way produces a unique and pleasing complement to your taste buds.
What’s on the menu for the Elvis Beer Dinner?
First course – Louisiana crab cakes infused with andouille sausage, and served with crawfish gumbo. Second course – sesame-crusted Ahi tuna with rocquet greens, candied macadamia nuts, red curry pineapple vinaigrette, avocado and mandarin oranges.  Third – hickory-smoked Memphis ribs, dark chocolate bbq, smoked bacon and potato gallete, grilled asparagus. Fourth course – banana bread French toast with house-made honey-roasted peanut butter ice cream
How did you decide what to serve to honor the King of Rock n Roll? Did you look to his music for inspiration or more to the foods he enjoyed? 
I used his music, his background of where he grew up and lived, his acting career, and reviewed some of his favorite foods. For example, the first course is from the song and movie, KING CREOLE, second course is from his album, BLUE HAWAII, third course is from his album, FROM ELVIS IN MEMPHIS, plus the fact that he lived in Memphis, [and the] fourth course is a version of one of his favorite sandwiches, peanut butter and banana.

Executive Chef Val Domingo. Photo courtesy of Meehan's Public House.

What one dish do you think he’d especially enjoy and why? 
The dessert course, “21st century peanut butter and bananas” because just like a creative musician, I think he’d appreciate my creativity in bringing a different twist with the banana bread French toast and homemade honey-roasted peanut butter ice cream.
Can you tell us a little bit about Ommegang Beer, and how it compliments the food pairings?
Ommegang brewery is the first farmstead brewery built in the USA in over a century.  It is located in Cooperstown, NY.  I chose this high-gravity brewery because of its uniqueness, just like how Elvis was a unique artist during that time.  For example, the Three Philosophers that I am pairing with my dessert course is quadruple ale blended with Kriek, a fermented cherry beer in Belgium, that complements the dessert with some bittersweet chocolate tones and the hint of cherries.  Another beer that I’m using is Ommegang Hennepin that pairs extremely well with shellfish. It is one of the few beers that is aged in a cave 45 minutes from Cooperstown, 40 meters below the ground in at a temperature of 52 degrees.  I am pairing my Louisiana crab cakes with that beer.  I believe beer is the best palate cleanser due to the carbonation in the beer cleansing your palate from what you just ate.
What else will be going on in addition to dining and drinks? 
We have an Elvis tribute band, Young Elvis and the Blue Suedes, which is a national act that is endorsed by Elvis’ stepbrothers. They are different from other Elvis tribute bands because they actually use the vintage instruments in their performances.
How often do you schedule music dinners, and what other rock/music stars have you developed menus around?
We do these music themed dinners on Thursdays, for the most part.  I chose Thursdays because [it’s] a preview to the weekend. Other dinners I have done in the past include The Beatles, Johnny Cash, Frank Sinatra, Dave Matthews, Ray Charles, Pink Floyd.
Which was your favorite, and who was the most challenging? Why?
Most challenging – Pink Floyd because at the time, we had the biggest attendance, and for my entree course I had to make as part of my entree, Yorkshire pudding, for 55 guests. Yorkshire pudding, if you haven’t made it before, can be tricky, and you can’t really prep that too far ahead of time. My favorite is a tie between Ray Charles and Johnny Cash.  I’m a huge fan of both.  With Ray Charles, I prepared the menu with his ties towards Georgia, using all local produce and ingredients native to the state.  Johnny Cash was my first music dinner at Meehans Public House, Sandy Springs.  All the food was perfectly executed, and we had a great turn-out at 47 guests. It was so successful that we are now partnering up with the Atlanta Ballet in March to do the dinner once again, during their THE MAN IN BLACK performance.
What’s and when is your next music dinner? And can you give us a taste of what’ll be on that menu yet?
Our next music dinner will be a New Orleans Mardi Gras dinner that will be held in late February. The music will be jazz tunes. My entree for that dinner will be a cast iron blackened catfish, andouille sausage red beans and rice, shrimp etoufee. My dessert will be sweet potato beignets with house-made butter pecan ice cream.
For more information and reservations, call 404-843-8058 or visit www.meehanssandysprings.com. Meehan’s Public House is located at 227 Sandy Springs Place Atlanta, Ga. 30328.

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