JBF IS DINING
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Chef Manny Augello, general manager/sommelier Chelsie Lovell, and their team in the Beard House kitchen
Grilled Watermelon with Champagne Vinaigrette, Bowfin Choupique Caviar, and Belle Ècorce Farms Feta
Fried Green Tomatoes with Tasso Ham Tartar Sauce and Louisiana Blue Crab
Tasso Ham Cheesecake with Creole Tomato Glacé on Zapp’s Spicy Cajun Crawtator Potato Chips
Behind the scenes in the Beard House kitchen
Fried Rabbit Livers with Sriracha–Wild Honey Glaze and Bread-and-Butter Pickled Shallots
Seared Scallop with Corn–Crab Bisque and Herbed Cheddar–Bread Crumb Crust
Crispy Quail with Roasted Figs, Balsamic–Cane Syrup Vinaigrette, Sugar-and-Spice Pecans, and Fried Chèvre
Hog’s Head Cheese with Roasted Corn Grits and Poached Yard Egg
Smoked Boudin with Pork Cracklings and Summer Tomato–White Bean Cassoulet
Ruston Peach Cobbler with Shortbread Crumble and Buttermilk Ice Cream
Dinner

Louisiana Farm-to-Table Dinner

Manny Augello

Jolie’s Louisiana Bistro, Lafayette, LA

General Manager/Sommelier Chelsie Lovell
Jolie’s Louisiana Bistro, Lafayette, LA

At Jolie’s Louisiana Bistro, chef Manny Augello pays tribute to Acadiana—the state’s culturally rich Francophone region—with a menu that highlights bold Creole flavors and locally sourced ingredients. Join us to celebrate Augello’s take on Southern farm-to-table cuisine at his Beard House debut.

Event photos by F. Martin Ramin.

More with this Event

Chefs

MENU

  • Hors d’Oeuvre

    • Grilled Watermelon with Champagne Vinaigrette, Bowfin Choupique Caviar, and Belle Ècorce Farms Feta
    • Tasso Ham Cheesecake with Creole Tomato Glacé on Zapp’s Spicy Cajun Crawtator Potato Chips
    • Fried Green Tomatoes with Tasso Ham Tartar Sauce and Louisiana Blue Crab
    • Fried Rabbit Livers with Sriracha–Wild Honey Glaze and Bread-and-Butter Pickled Shallots
    • Champagne Taittinger La Française Brut NV
  • Dinner

    • Seared Scallop with Corn–Crab Bisque and Herbed Cheddar–Bread Crumb Crust
    • Bouchard Père et Fils 1er Cru Beaune Clos Saint-Landry 2008
    • Hog’s Head Cheese with Roasted Corn Grits and Poached Yard Egg
    • Louis Jadot La Dominode 1er Cru Savigny-Les-Beaune 2009
    • Crispy Quail with Roasted Figs, Balsamic–Cane Syrup Vinaigrette, Sugar-and-Spice Pecans, and Fried Chèvre
    • Joseph Drouhin Côte de Nuits-Villages 2008
    • Smoked Boudin with Pork Cracklings and Summer Tomato–White Bean Cassoulet
    • Domaine Saint-Damien La Louisiane Gigondas 2009
    • Ruston Peach Cobbler with Shortbread Crumble and Buttermilk Ice Cream
    • Michele Chiarlo Nivole Moscato d’Asti 2010
       
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Event DetailsReservation Policy >

  • Date:
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  • Book:
  • Wed, 05.30.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 

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