Dickie Brennan, Brandon Muetzel, Darin Nesbit, Alfred Singleton, Ben Thibodeaux, Stephanie Bernard, Barry Himel, and their team at the James Beard House
Plateau de Fruits de Mer and Gulf Oysters with Louisiana Caviar
Bacon-Wrapped Duck Liver with Pepper Jelly on Cornbread Crostini
Lamb Pies with Creole Cream Dressing
Miniature Croque Madames with Chisesi Brothers Ham and Fried Quail Eggs
Artichokes with Jumbo Lump Crabmeat, Green Onions, Garlic, Lemon, and Panko
Steak Tartare on Crispy Fingerling Potatoes with Creole Mustard, Crème Fraîche, and Grilled Scallions
Demitasse Blue Crab Gumbo with Crab-Infused Popcorn Rice, Jumbo Lump Crab, and Deviled Crab Chops
Gulf Oyster Trio > Oyster Spaghetti Carbonara, Oyster en Brochette, and Oyster Loaf
Andouille-Crusted and Crab-Boiled Mozzarella with Grilled Green Tomatoes, Sun-Dried Tomato–Pecan Pesto, and Sugarcane Gastrique
Barbecued Lamb Chops with Beer and Andouille-Braised Greens, Stone-Ground Goat Cheese Grits, and Bruléed Lemon
Cast Iron–Seared Strip Steak with Sweet Potatoes, Bacon, Blue Cheese, and Bourbon–Peppercorn Cream
Dessert > Crème Brûlée with Popcorn Rice Calas, Pineapple–Rum Cake with Lime Snowball, Mississippi Mud Praline Parfait, Bananas Foster Profiterole, and Bourbon Milk Punch
Behind the scenes at the James Beard House
Dinner

The Evolution of Creole Cuisine

Host Dickie Brennan

Bourbon House, Dickie Brennan’s Steakhouse, Palace Café, and Tableau, New Orleans

Brandon Muetzel

Palace Café, New Orleans

Darin Nesbit

Bourbon House, New Orleans

Alfred Singleton

Dickie Brennan’s Steakhouse, New Orleans

Ben Thibodeaux

Tableau, New Orleans

Pastry Chef Stephanie Bernard

Tableau, New Orleans

Beverage Director Barry Himel

Tableau, New Orleans

Lauded New Orleans restaurateur Dickie Brennan comes from restaurant royalty—the Brennan family owns the beloved Crescent City institutions Commander's Palace and Mr. B's Bistro. He is now the commander of his own empire, which includes his latest venture, Tableau, where he continues the tradition of celebrating the spirit and soul of the city.

Event photos taken by F. Martin Ramin.

MENU

  • Hors d'Oeuvre

    • Plateau de Fruits de Mer and Gulf Oysters with Louisiana Caviar
    • Grilled Chapeau Steak on Sugarcane Skewers
    • Bacon-Wrapped Duck Liver with Pepper Jelly on Cornbread Crostini
    • Lamb Pies with Creole Cream Dressing 
    • Miniature Croque Madames with Chisesi Brothers Ham and Fried Quail Eggs
    • Artichokes with Jumbo Lump Crabmeat, Green Onions, Garlic, Lemon, and Panko
    • Steak Tartare on Crispy Fingerling Potatoes with Creole Mustard, Crème Fraîche, and Grilled Scallions
    • Demitasse Blue Crab Gumbo with Crab-Infused Popcorn Rice, Jumbo Lump Crab, and Deviled Crab Chops
    • Oberon Sauvignon Blanc 2012
    • Isabel Mondavi Cabernet Sauvignon Deep Rosé 2012
  • Dinner

    • Gulf Oyster Trio > Oyster Spaghetti Carbonara, Oyster en Brochette, and Oyster Loaf
    • Isabel Mondavi Chardonnay 2011
    • Andouille-Crusted and Crab-Boiled Mozzarella with Grilled Green Tomatoes, Sun-Dried Tomato–Pecan Pesto, and Sugarcane Gastrique
    • Isabel Mondavi Pinot Noir 2010
    • Barbecued Lamb Chops with Beer and Andouille-Braised Greens, Stone-Ground Goat Cheese Grits, and Bruléed Lemon
    • Emblem Napa Valley Cabernet Sauvignon 2010
    • Cast Iron–Seared Strip Steak with Sweet Potatoes, Bacon, Blue Cheese, and Bourbon–Peppercorn Cream
    • M by Michael Mondavi Cabernet Sauvignon 2009
    • Dessert > Crème Brûlée with Popcorn Rice Calas, Pineapple–Rum Cake with Lime Snowball, Mississippi Mud Praline Parfait, Bananas Foster Profiterole, and Bourbon Milk Punch 
    • Oberon Moscato 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 10.03.2013
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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Cincy in NYC Sat, 05.10.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
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