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
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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