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Already registered for RIMS '15 and would like to sign up for one of these trips?

A Trip to the Levee

Thursday, April 30
9:00 am  12:00 noon

Though about half of New Orleans actually lies above sea level, its average elevation is about six feet below sea level–and it is completely surrounded by water. Over the course of the 20th century, the Army Corps of Engineers had built a system of levees and seawalls to keep the city from flooding. The levees along the Mississippi River were strong and sturdy, but the ones built to hold back Lake Pontchartrain, Lake Borgne and the waterlogged swamps and marshes to the city’s east and west were much less reliable. In August 2005, Hurricane Katrina hit the city, with storm surges up to 28 feet and waves up to 55 feet, the highest recorded in North America. Parts of the city were devastated. Join us for a trip to the Lake Borgne Surge Barrier and learn how the Army Core of Engineers improved 220 miles of levees and flood walls to reduce the risk of erosion, waves and overtopping. The Surge Barrier cost $1.3B, the largest design, a risk reduction that can now defend against a 100 year storm.

Price; $25.00
Space is limited to 50 people.  ​​


FLAVOR! Walking Culinary Tour

Thursday, April 30  

11:30 am – 2:00 pm

Are you a foodie who’s excited to visit New Orleans and sample the extraordinary local eateries? Well, you’re in luck. Get your appetite ready for the FLAVOR! Walking Culinary Tour. Go with us beyond the tourist attractions and explore some of the city’s finest culinary establishments. This tasty tour will visit three wonderful restaurants and offer a variety of unique eats and wine parings.

View the tour schedule and menu below. Then, come ready to eat, drink and walk through New Orleans.

Price; $25.00

Space is limited to 25 people. Price includes all meals.  

Sponsored by AIG
11:30 am - 12:30 pm -  Bourbon House for Hors D’Oeuvres. You will dine on the private Avery Island Balcony space over-looking the dining room.
Hors D’ Oeuvres - Plateau de Fruits De Mer. A beautiful cold seafood display which will have freshly shucked Louisiana oysters on the half-shell with a champagne mignonette sauce & caviar, boiled jumbo shrimp, mussels, marinated crab claws and seafood salads.
Wine Pairing: Avinyo Cava Brut. The perfect bubbly to start the day.
12:40 pm - 1:10 pm - Palace Café for your entrée course.
Entrée - Andouille Crusted Redfish. Louisiana French bread crumbs and crumbled Andouille sausage is tossed together to create a wonderful coating. This is delicately covered on a fresh fillet of Gulf fish and pan roasted. Served with a Crystal beurre-blanc, chive aioli, Rissole potatoes and farm fresh vegetables

Wine Pairing: Domaine Font Sarade, Vacqueyras or Catherine Marshall Chenin Blanc (I wanted to give a choice of red or white for the entrée course)

1:20 pm - 2:00 pm - Tableau/Let Petite for your dessert course.You will dine in the private Library Room.
Dessert - Assorted Dessert Display and coffee station
An assortment of delicious desserts: Bread Pudding, Tart ala Bouille (traditional Cajun dessert) and Hot Chocolate Pots De Crème (Cayenne pepper infused chocolate custard dessert) and coffee.

Wine Pairing:
Sauterne wine from Chateau Hallet 


If you have time, we wold love to give you a tour of the restaurant building and kitchen.