Tricentennial Dinner with Chef John Folse: ‘A Celebration of Centuries’ at Landry’s Seafood

Landry’s Seafood House hosts “A Celebration of Centuries” with Chef John Folse

Get your taste buds ready for a night of New Orleans cuisine.

Landry’s Seafood House in the French Quarter invites guests to “A Celebration of Centuries: A Journey Through New Orleans’ Culinary History” on Thursday, December 6 from 6:30 to 9:30 pm. Come out and enjoy a six-course dinner curated by renowned Louisiana Chef John Folse and Executive Concept Chef Tony Dee.

Each decadent course is accompanied by an expertly-crafted cocktail, each highlighting the cultural influences that have shaped New Orleans throughout its rich history. Tickets are $150 per person for a six-course dinner.

Not convinced yet? Well, I’m sure you’ll be after you check out the menu.


Hors D’Ouevres & Lunetta Prosecco

  •  Fire roasted Oysters Choctaw (Native America)
    – Choctaw sauce
  •  Charcuterie Board (Germany)
    – Cured Meats
    – Potted Meats and Seafood
  •  Creole Cream Creese Crostini with Cajun Caviar (Italy)

First Course- Soup & Absinthe Frappe

  • Turtle Soup (France)
    – Deviled Quail Eggs
    – Madeira
  • 1870s Cocktail: “Orchard Fruit Frappe”
    – Grey Goose La Poire Vodka, St. George Absinthe Verte, Cocktail & Sons Verbena-Mint Syrup, Sparkling Apple Juice, Fresh-Mint

Second Course – Salad & The Crusta

  • Cured Duck Ham and Roasted Beet Salad (Germany)
    – Cane Syrup Dressing
    – Roasted Beet Salad
    – Duck Ham
  • 1805s Cocktail: “Halo Effect”
    – Angels’ Envy Bourbon, St. Germain Elderflower Liqueur, Apricot Preserves, Fresh lemon, Orange bitters, Lunetta Prosecco

Third Course – Fish & Sazerac

  • Sauteed Speckled Trout Meuniere (France)
    – Crawfish Garnish
  • 1830s Cocktail: “Fairy By My Side”
    – D’USSE VSOP Cognac, Martini & Rossi Riserva Speciale Bitter, Hella Bitters Founders Reserve Eucalyptus, St. George Absinthe Verte

Fourth Course – Game & Roffignac

  • Stuffed Breast of Guinea Fowl (Africa)
    – Yam Mash
    – Smothered Greens
  •  1890s Cocktail: “Pampelmousse de Roffignac”
    – Banks 7 Island Rum, Liber & Co. Grapefruit Shrub, Ting Grapefruit Soda, Fresh Lime

Fifth Course – Meat & Vieux Carre

  • Braised Shank of Beef (Spain)
    – Sauce Sofrito
  • 1930s Cocktail: “Old San Juan”
    – Bacardi Ocho Gran Reserva Rum, D’USSE VSOP Cognac, Martini & Rossi Sweet Vermouth, Benedictine, Angostura Bitters

Sixth Course – Dessert & Hurricane

  • Orange Ricotta Cheesecake (Italy)
    – Fresh Berries
    – Creme Anglaise
    – Chocolates
  • 1940s Cocktail: “Cat 4”
    – Bacardi Anejo Cuatro Rum, Bacardi Coconut Rum, Fresh Passion Fruit, Lime & Orange Juice, Santa Teresa 1796 Float

So now that your mouth is watering, purchase your tickets at

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