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
- 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
- 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 www.eventbrite.com.
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