| Since becoming part of the country with the Louisiana | | | | McKinley believes that cultural and social |
| Purchase in 1803, New Orleans has managed to retain | | | | entrepreneurship could be big expansion areas as |
| its zest for life, while zealously protecting its distinct | | | | noted by the success of the Musician's Village, a |
| lifestyle. Though the devastation wrought by Hurricane | | | | Habitat for Humanity project conceived by New |
| Katrina is not readily apparent in tourist areas, the spirit | | | | Orleans natives Harry Connick Jr. and Branford |
| of rebirth and the prevailing optimism of the people is | | | | Marsalis. Every year New Orleans also hosts more |
| evident throughout the city. Home to bold, innovative | | | | than 70 countries at the World Cultural Economic |
| chefs and a litany of fine restaurants, almost every | | | | Forum on how to market culture as an economic |
| meal is delectable. There are sumptuous gastronomical | | | | resource. "It's all about building the infrastructure," |
| delights from a mélange of cuisines: Cajun, Creole, | | | | McKinley offers. |
| Italian and Caribbean cuisines, marked by a distinct | | | | McKinley gives us a tour of the celebrated city. |
| French influence and accentuated by bounteous | | | | Accommodations |
| infusion of seafood. | | | | * The Hotel Intercontinental (444 Saint Charles Ave.; |
| It's the mosaic of cultures, cuisines, neighborhoods, and | | | | 504-525-5566) is among McKinley's favorites for its |
| architecture that makes New Orleans a jewel of a | | | | unbeatable views. "It's [also] a great business hotel. The |
| city. There is a litany of discoveries-from the | | | | service is amazing and it's a great central location." |
| decadence and European charm of the French | | | | * McKinley says the historic Hotel Monteleone (214 |
| Quarter with its cobbled streets and hints of Caribbean | | | | Rue Royale; 866-338-4684) "is a family-owned, very |
| influence to the grand Victorian structures of the | | | | French Quarter experience. It's walking distance to the |
| Garden District to the bustle of downtown's business | | | | shopping center and great restaurants; and the |
| district. | | | | Carousel Bar is a great attraction." |
| Though the devastation wrought by Hurricane Katrina | | | | * Hubbard Mansion (3535 Saint Charles Ave; |
| has altered its landscape and economy, the city is | | | | 504-897-3535) is the city's only black-owned bed-and |
| unbowed. The pulse and culture of New Orleans | | | | -breakfast. It offers five suites, two executive |
| remain vibrantly alive, and those who love it-natives | | | | apartments for extended stays, and a range of |
| and visitors-are determined to preserve its allure. | | | | amenities that make for an intimate experience. |
| New Orleans native Glenda McKinley, president and | | | | Dining |
| creative director of GM Advertising, is committed | | | | * New Orleans is famous for Cajun, Creole, and |
| through her business and personal efforts to rebuilding | | | | Caribbean cuisines, all marked by French influence. |
| the city. "I have a deep sense of gratitude to New | | | | Olivier's (204 Decatur St.; 504-525-7734) provides |
| Orleans for embracing me as a young entrepreneur | | | | authentic Creole dishes, where rabbit and crawfish |
| and for enabling my business to thrive for more than | | | | étouffée are menu favorites. |
| 21 years." | | | | * Drago's (2 Poydras St.; 504-584-3911;) in the Hilton |
| Major industries include port operations, tourism, oil/gas | | | | New Orleans Riverside serves up the best char-grilled |
| production, and aerospace manufacturing. But there | | | | oysters, says McKinley. |
| are growing industries that "for the creative and | | | | * At The Pelican Club (312 Exchange Place; |
| entrepreneurial-minded individual could provide a variety | | | | 504-523-1504), an architectural gem located in a 19th |
| of opportunities," McKinley says. "New Orleans is called | | | | century French Quarter town house, Chef Richard |
| Hollywood South, because of our growing number of | | | | Hughes' menu is a sensory delight. |
| film projects," McKinley explains. "This city also waives | | | | * Leah Chase, who is still stirring traditional Creole |
| the wait time for wedding licenses the way they do in | | | | delights at age 86 at Dooky Chase (2301 Orleans Ave; |
| Las Vegas, but here we provide a port for cruises as | | | | 504-821-0600), is now joined by her grandson Edgar |
| well as great hotels for a honeymoon." | | | | Chase, a graduate of Le Cordon Bleu in Paris. |