Please note these optional programs are available only to those who have registered for the 2019 New Orleans Antiques Forum.

Preconference Bus Tour: Antiquity: Yesterday and Today
Thursday, August 1 • 8:30 a.m.–7 p.m.*
$150 per person, lunch included

Traveling by bus with experts Eugene D. Cizek and William M. Hyland, participants will visit three Baton Rouge sites, where they will be introduced to collections in their historical contexts—while exploring the incorporation of antiques into present-day environments.

Our visit begins at a residence featured in Architectural Digest and designed in the Cape Dutch style. Situated on close to an acre of live oaks overlooking University Lake, this home features hand-honed plaster walls, well-worn black-and-white marble, delft tiles, and a magnificent collection of European antiques and art.

Another property—a mid-century modern home designed by preeminent Louisiana architect A. Hayes Town and surrounded by original gardens designed by acclaimed landscape architect and artist Steele Burden—showcases a noteworthy collection of art and antiques.

Participants will enjoy lunch at the LSU Rural Life Museum, along with an opportunity to view the lower Mississippi River valley’s most extensive collection of 18th- and 19th-century material culture and vernacular architecture.

Buses will depart from the 300 block of Bienville Street promptly at 8:30 a.m. and will return by approximately 7 p.m.

You may make your preconference tour reservations when registering for the forum online or by calling (504) 598-7146.

* Return time is not guaranteed.

Jazz Brunch at Arnaud’s Restaurant
Sunday, August 4
12:30–2 p.m.
813 Bienville Street
$55 per person

Join us for one final opportunity to socialize and dine at one of the city’s finest restaurants. You may make your brunch reservations when registering for the forum online or by calling (504) 598-7146.


Soufflé Potatoes
with béarnaise sauce
Gougère with fontina and prosciutto

Shrimp Arnaud
Cold gulf shrimp marinated in Arnaud's famous tangy Creole remoulade sauce


Gulf Fish Pontchartrain
Sautéed fillet, lemon butter sauce, topped with fresh Louisiana lump crabmeat
Haricots Vert


Strawberries Arnaud
Fresh strawberries marinated in a port wine sauce
Served over vanilla ice cream and topped with whipped cream


Coffee/Iced Tea
Mimosas, Bloody Marys, Milk Punch, house red and white wines


Parking: Admission rates for the optional programs listed above do not include parking. Suggestions for parking will be included in your written confirmation letter.