Landry's Presents A Celebration of the Centuries with Chef John Folse
A Journey Through New Orleans' Culinary History
Thursday, Dec. 6, 6:30 p.m.
While there have been several Tricentennial events in New Orleans this year, we have to admit we're extra excited about this one. First, because it involves a meal by fab celebrity chef John Folse along with Landry's Executive Concept Chef Anthony Dee. Second, it's at Landry's Seafood House in the French Quarter, one of the prettiest restaurants in the city with its high ceilings and huge window views over both the river and Jackson Square. And, thirdly, because this 6-course menu inspired by the different cultures who came together to become New Orleans comes with six specially crafted cocktails, highlighting different decades in our history. Yes, you should plan to Uber over. There's going to be some serious celebrating going on.
The starters include Fire-roasted Oysters Choctaw (America), a Charcuterie Board (Germany) and Creole Cream Cheese Crostini with Cajun Caviar (Italy). It's New Orleans, so there has to be Turtle Soup, Deviled Quail Eggs and Madeira (France) on the menu. The salad course features Cured Duck Ham and a Roasted Beet Salad with Cane Syrup Dressing (Germany). The fish course is a Sautéed Speckled Trout Meuniere with Crawfish Garnish (France). The game dish is a Stuffed Breast of Guinea Fowl, Yam Mash and Smothered Greens (Africa). And the meat course is Braised Shank of Beef with Sauce Sofrito (Spain). For dessert, there's Orange Ricotta Cheesecake, Berries, Crème Anglaise and Chocolates (Italy). But back to those cocktails...
This is your chance to sample a "Fairy By My Side" (1830s), a "Halo Effect" (1850s), the "Orchard Fruit Frappé" (1870s), a "Pampelmousse de Roffignac" (1890s), an "Old San Juan" (1930s), and a "Cat 4" (1940s). To see which cocktails are paired with which dish and what's in them, view the complete menu.
Seating for this event is limited so you better make up your mind to go now! For just $150 per person, you can eat your way through the centuries. Make reservations now.
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