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.

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 www.eventbrite.com.

Copyright WVUE 2018. All rights reserved.