Chefs John Folse and Rick Tramonto and their team in the Beard House kitchen
Creole Tomato Water and White Shoyu Shooters
Sake Kasu–Cured Redfish with Crispy Crackling Skin and Preserved Lime
Sea Salt–Cayenne Pepper Shrimp
Warm Sorghum–Bacon Rillettes
Creole Snapping Turtle with Lustau Fino Sherry
Grilled Striped Black Bass with Caramel Turnips, Braised Swiss Chard, and Lemon Verbena Broth
Pecan-Smoked Berkshire Pork Shank with Seasonal Vegetable Salad, Spiced Pecans, and Abita Root Beer Syrup
Carrot Cake Soda with Creole Cream Cheese Ice Cube
Banana Cream Pie à la Mode with Butterscotch Pudding, Lemon–Buttermilk Sherbet, and Burnt Caramel Foster Sauce
Mignardises > Bacon Praline–Bourbon Brownies
Behind the scenes in the Beard House kitchen
Take-Home Gift > King Cake Pound Cake
Dinner

French Quarter Legends

John Folse and JBF Award Winner Rick Tramonto
 Restaurant R’evolution, New Orleans

Renowned Louisiana chef John Folse joined forces with JBF Award winner Rick Tramonto to open the much-anticipated Restaurant R’evolution in the Big Easy this summer. Savor the spirit of New Orleans with this duo’s modern reinterpretation of classic Cajun and Creole flavors.

 

Event photos taken by Tom Kirkman.

Related Info:

MENU

  • Hors d’Oeuvre

    • Creole Tomato Water and White Shoyu Shooters 
    • Sake Kasu–Cured Redfish with Crispy Crackling Skin and Preserved Lime 
    • Sea Salt–Cayenne Pepper Shrimp 
    • Warm Sorghum–Bacon Rillettes
    • Iron Horse Vineyards Wedding Cuvée 2007
  • Dinner

    • Chocolate Foam with Osetra Caviar on Sesame Cracker
    • Creole Snapping Turtle with Lustau Fino Sherry
    • Drei Donà Tenuta La Palazza Rosenere Red Label Lambrusco NV
    • Grilled Striped Black Bass with Caramel Turnips, Braised Swiss Chard, and Lemon Verbena Broth
    • Domaines Schlumberger Les Princes Abbés Pinot Gris 2009
    • Pecan-Smoked Berkshire Pork Shank with Seasonal Vegetable Salad, Spiced Pecans, and Abita Root Beer Syrup 
    • Vietti Tre Vigne Barbera d’Asti 2009
    • Carrot Cake Soda with Creole Cream Cheese Ice Cube
    • Banana Cream Pie à la Mode with Butterscotch Pudding, Lemon–Buttermilk Sherbet, and Burnt Caramel Foster Sauce
    • Bodegas Gutiérrez de la Vega Casta Diva Cosecha Miel 2010
    • Mignardises > Bacon Praline–Bourbon Brownies 
    • Take-Home Gift > King Cake Pound Cake
 

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 08.02.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

September 2015

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Best of Brennan’s Wed, 09.09.2015
 
Cambridge Cookout Thu, 09.10.2015
 
Denver Fri, 09.11.2015
 
Columbus Calling Fri, 09.11.2015
 
Pinstripes and Prime Steaks Sat, 09.12.2015
 
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Summer’s End Farm Feast Tue, 09.15.2015
 
A Brooklyn Backyard Supper Wed, 09.16.2015
 
Denver Five Wed, 09.16.2015
 
Taste America: Miami Fri, 09.18.2015
 
D.C. Casual Luxury Fri, 09.18.2015
 
Venice on a Plate Sat, 09.19.2015
 
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Philadelphia Sun, 09.20.2015
 
A Taste of Singapore Mon, 09.21.2015
 
Grand Wine, Grand Feast Mon, 09.21.2015
 
 
 
Boulder Bounty Thu, 09.24.2015
 
Taste America: Phoenix Fri, 09.25.2015
 
Inventive Italian Fri, 09.25.2015
 
Jewish Deli Inspiration Sat, 09.26.2015
 
Taste America: Charleston Sat, 09.26.2015
 
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Bend, OR Mon, 09.28.2015
 
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Delaware Artisan Tue, 09.29.2015
 
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Taste of Jackson Hole Wed, 09.30.2015
 
 
 
 
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