New Orleans Gala Tasting Menu

New Orleans Gala Tasting Menu

CHEFS

Ben Hammond, Cochon
Smoked Ham Hock, Farro, Ham Hock Consommé, Pickled Squash, and Bitter Greens

Phillip Lopez, Root
Caramelized Cauliflower, Eggplant, Peruvian Potatas Bravas, Garam Masala, and Corn Nuts

Alon Shaya, Domenica
Octopus Carpaccio, Preserved Lemon Vinaigrette, Chilies, Chives, Satsumas, Arugula, and Fennel

David Slater, Emeril’s
Sorghum-smoked Duck Breast, Dirty Freggola Sarda, Red Cabbage Choucroute, and Truffle Pâté

Sue Zemanick, Gautreau’s
Citrus-poached Gulf Shrimp, Hearts of Palm, Radishes, Watercress, and Sesame-Ginger Vinaigrette

Nathanial Zimet, Boucherie
Fried Chicken Sausage, Chicken Liver Mousse, Pickles, and Hawaiian-style White Bread

PASTRY CHEFS

Rebecca Cohen, Stella!
Frozen Chevre Parfait, Financier, Poached Pears, Madeira Reduction, Pomegranate Syrup, and Caramel Croquant

Kelly Fields, Restaurant August
Banana Pudding, Marshmallow, Peanut Butter Powder, Caramelized Bananas, Nilla Wafer Ice Cream, and Banana Meringue

HOTEL CHEF

Michael Stoltzfus, Coquette and Sweet Olive at The Saint Hotel
Market Vegetable Salad, Cashew Purée, and Orange Vinaigrette

ARTISAN

Bart Bell, Crescent Pie & Sausage Company
Bad Bart's Black Jambalaya

CONCEPT

Adam Biderman, The Company Burger
Australian Lamb Burger, Chili-Mint Glaze, Basil Mayonnaise, Feta, and Red Onions

RESTAURATEURS

Aaron Burgau, Leon Touzet, and Pierre Touzet, Patois and Tru Burger
Beef Belly, Sweet Onion-Herb Salad, Lime, and Soy-Ginger Dressing

COMMUNITY CHEF

Brian Landry, Borgne
Sautéed Gulf Shrimp and Garlic-Piquillo Pepper Sauce

COMMUNITY MIXOLOGIST

Chris Hannah, Arnaud’s French 75
Ameritinez: Boodles London Dry Gin, Luxardo, Amaro, and Orange Bitters

Highland Hula: Highland Park 12-year Single Malt Scotch Whisky, Orgeat, Melletti Amaro, Orange Curacao, and Lime

MIXOLOGIST

James Ives, Cure
Verdelho Madeira Cobbler: Rare Wine Co. Savannah Verdelho Madeira, Gum Syrup, Thyme, Strawberry, and Citrus Peel

Swing Hammer Swing: Highland Park 12-year Single Malt Scotch Whisky, Averna Amaro, Pierre Ferrand Pineau des Charentes White, and Drambuie Bitters

SOMMELIER

John Mitchell, Stella! Beverage Pairing with Chefs’ Dishes

HOST CHEFS

Chip Flanagan, Ralph's on the Park
VIP Reception: Crawfish Remoulade Deviled Eggs with Petrossian Caviar

Chris Montero, Café B
VIP Reception: Smoked Salt- and Pepper-crusted Cervena Venison, Pear-Cranberry Chutney, and Maytag Blue

Drew Dzejak, Windsor Court Hotel
Gala: Australian Lamb, Israeli Couscous, Cured Tomatoes, and Black Garlic-Red Wine Reduction

GUEST CHEF

Brett Gauthier, Ralph's on the Park
Gala: Panna Cotta, Strawberry Bitters Gelée, Lemon Zest, and Herbsaint Rock Sugar