Eye Candy: Oysters Rockefeller with Sassafras Root Cream, Mustard Sprouts, and Po’ Boy Bread Crust

Photo by Phil Gross

 

Mardi Gras celebrations at the Beard House are always inspired and indulgent affairs, and this year’s Fat Tuesday fête was one for the ages. Chef Daniel Causgrove of French Quarter institution the Grill Room at Windsor Court Hotel treated diners to a festive menu highlighting the best of the restaurant's classic and contemporary dishes. Bead-wearing guests sipped Champagne and sampled decadent canapés like deviled yard eggs with choupique caviar and sugarcane shrimp with crayfish mousseline before diving into a feast melding traditional Big Easy flavors with top-notch technique. One standout from the meal was the chef's rendition of oysters Rockefeller. The dish ran the gamut of high- and low-brow New Orleans dining, the silky sassafras root cream of the Rockefeller upper crust intermingling with the actual crust of the humble po’... Read more >

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Ask a Chef: New Orleans's Daniel Causgrove

 

We're having a Fat Tuesday Beard House fête when French Quarter institution the Grill Room at Windsor Court heads north to the Big Apple. Chef Daniel Causgrove will treat diners to a festive menu highlighting the best of the Grill Room’s classic and contemporary dishes. In anticipation of his jubilant event (we have our beads at the ready!), we spoke to Causgrove about his oyster Rockefeller redux, "badass" corned beef and cabbage, and his idea of a "baller" date.

 

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Tell us about your inspiration behind the menu for this Beard House event.

First, the most basic inspiration is the spirit of Mardi Gras... Read more >

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Mardi Gras Menu

crayfish Let the good times roll on Fat Tuesday with this celebratory Mardi Gras menu. Crayfish à la Bordelaise This classic Creole recipe is the perfect starter to any Emerald City homage. If you can't find crayfish, substitute shrimp and adjust the cooking time accordingly. Old-School Chicken and Sausage Jambalaya JBF Award winner Donald Link, chef and owner of Cochon and Herbsaint, prepares this Cajun-style jambalaya by caramelizing the meat and onions and cooking the rice in a rich, reduced stock. Orange Blossom Beignets Orange blossom water adds a hint of Basque flavor to this quintessential New Orleans dessert. Café Brûlot End the meal with

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On the Menu: March 6 through March 12

On the Menu Here’s what’s happening at the Beard House next week: Tuesday, March 8, 7:00 P.M. Mardi Gras Seafood Celebration Let the bons temps roll this Fat Tuesday when Tenney Flynn and the GW Fins team join us at the Beard House to celebrate Mardi Gras. The renowned restaurant has been serving its globally influenced seafood in the heart of New Orleans’s French Quarter for the past ten years. Wednesday, March 9, 12:00 P.M. Beard on Books: Grant Achatz's Life on the Line Join us in the dining room of the landmark James Beard House for the next installment of Beard on Books, a literary series featuring readings and discussions with some of the food world’s most celebrated authors. Wednesday, March 9, 7:00 P.M

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Recipe: Orange Blossom Beignets

orange blossom beignets Today is Mardi Gras, and we've got a recipe for your celebration: these airy and addictive beignets from San Francisco chef Gerald Hirigoyen. He's serving them with a turrón mousse cake and candied almonds at tonight's Beard House dinner, but we think these fritters are delicious on their own. You can find orange blossom water at your local specialty food shop or a Middle Eastern grocery store.

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