LENGTH: 01:30

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SHOTLIST:

AP TELEVISION - AP CLIENTS ONLY

New Orleans - December 19, 2013

1. Tight shot of cook plating food in restaurant

2. Tight shot of cook preparing food

3. Tight shot of cook preparing food at stove

4. Medium shot of people eating in restaurant

5. Medium shot of people eating at restaurant with waiter serving food

6. SOUNDBITE (English) Scott Crabtree, New Orleans Resident (transcript below)

7. Medium shot of diners at table

8. Medium shot of diners at table

9. SOUNDBITE (English) Scott Crabtree, New Orleans Resident (transcript below)

10. Medium shot of diner taking photo at table with cell phone

11. Tight shot of diner taking photo at table with cell phone

12. Medium shot of cook in kitchen ladling butter onto frying pan

13. Tight shot of cook plating food in kitchen

14. Medium shot of Chef Tommy Digiovanni cutting fruit in kitchen

15. SOUNDBITE (English) Tommy DiGiovanni, Executive Chef, Arnaud's Restaurant (transcript below)

16. Medium shot of Chef DiGiovanni plating shrimp in kitchen

17. Medium shot of waiter grabbing drinks from bartender

18. Medium shot of woman reaching for food at table

19. Tight shot of fork picking up piece of ham from plate

20. SOUNDBITE (English) Tommy DiGiovanni, Executive Chef, Arnaud's Restaurant (transcript below)

21. Medium shot of diners at table

22. Tight shot of someone eating stuffed oysters

23. Medium shot of diners at table

24. Tight shot of someone taking a bite

25. SOUNDBITE (English) Gregory Romig, New Orleans Resident (transcript below)

26. Medium shot of diners at table

27. Medium shot of waiter pouring champagne

VOICEOVER SCRIPT:

NEW ORLEANS IS A TOWN THAT TAKES PRIDE IN ITS SIZZLE...

AND THIS TIME OF YEAR.. THAT MEANS ONE THING FOR MANY FOLKS IN THE BIG EASY: THEY CALL IT "REVEILLON."

SOUNDBITE (English) Scott Crabtree, New Orleans Resident

"Reveillon is a fabulous tradition that we have in new orleans going back probably 200 years./ It is a tradition where people would come home from mass/ And have this incredible evening that would run many times all night long."

IT STARTED OUT AS A CHRISTMAS EVE TRADITION.. BUT THE *MODERN-DAY* VERSION LASTS FOR WEEKS.

RESTAURANTS ALL OVER NEW ORLEANS MAKE A SPECIAL FOUR OR FIVE COURSE MENU.

IT'S SERIOUS BUSINESS...

SOUNDBITE (English) Tommy DiGiovanni, Executive Chef, Arnaud's Restaurant

"we start getting questions in april. you know, that way by july we have to have the menu concrete.. down pat."

TOMMY DIGIOVANNI IS THE HEAD CHEF AT ARNAUD'S RESTAURANT IN THE FRENCH QUARTER.

ON THIS EVENING.. HIS RESTAURANT WAS PACKED WITH DINERS TRYING TO GET THE FULL EXPERIENCE --

CLASSIC FRENCH CREOLE DISHES WITH A TWIST...

SOUNDBITE (English) Tommy DiGiovanni, Executive Chef, Arnaud's Restaurant

we did a craw fish cake.. and we made a shrimp mouselline to kind of bind that together... we have a wonderful duck breast with cassoulet beans."

FRANCE.. CANADA.. BRAZIL AND PORTUGAL ALL HAVE THEIR OWN VERSIONS OF Reveillon -- BUT THE BASIC CONCEPT IS ALWAYS THE SAME

SOUNDBITE (English) Gregory Romig, New Orleans Resident

"beautiful setting and wonderful food and it's just real easy and comfortable being with each other and good company and great service"

IN NEW ORLEANS.. THE REVEILLON DINNER IS CELEBRATED THROUGH DECEMBER 31ST.

ROBERT BUMSTED.. ASSOCIATED PRESS.

(****END****)

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