Chef Daniel Causgrove with his team in the James Beard House Kitchen
Fried Hog Head Cheese with Cucumbers, Aïoli, and Bowfin Caviar
Behind the scenes in the Beard House kitchen
Lamb Bacon Praline with Rosemary and Butternut Squash Jam
Behind the scenes in the Beard House Kitchen
Blue Crab with Louisiana Citrus, Pickled Beets, and Sichuan Peppers
Pickled Shrimp with Preserved Cabbage and Mint
Fried Gulf Oysters with Tuscan Kale, Chile Vinaigrette, and Bottarga
Sea Urchin Rockefeller with Salsify, Mustard Greens, Lemon, and Caviar
Cured Yellowfin Tuna with Housemade Bacon Vinaigrette, Pickled Mirliton, Watercress, and Cornbread Crumbs
Smoked Chicken with Okra, Green Peanuts, Brown Rice, and Mustard Greens
Blackened Pasture-Raised Beef Rib-Eye with Gulf Shrimp, Red Chiles, Potato Mille-Feuille, Snow Peas, and Beef Jus
Southern Bourbon–Date Cake with Café au Lait Ice Cream and Cane Syrup–Toffee Sauce

New Orleans Mystique

Daniel Causgrove

The Grill Room at Windsor Court Hotel, New Orleans

Let the good times roll during an elegant meal of reinvented Crescent City classics at the Beard House. Chef Daniel Causgrove, an alum of Cochon and La Petite Grocery, will be visiting us from the Grill Room at Windsor Court Hotel, one of the most renowned, historic dining rooms in New Orleans.

Event photos taken by Clay Williams.

MENU

  • Hors d'Oeuvre

    • Fried Hog Head Cheese with Cucumbers, Aïoli, and Bowfin Caviar
    • Lamb Bacon Praline with Rosemary and Butternut Squash Jam
    • Blue Crab with Louisiana Citrus, Pickled Beets, and Sichuan Peppers
    • Pickled Shrimp with Preserved Cabbage and Mint
    • Fried Gulf Oysters with Tuscan Kale, Chile Vinaigrette, and Bottarga
    • Champagne Pierre Péters Brut NV
  • Dinner

    • Sea Urchin Rockefeller with Salsify, Mustard Greens, Lemon, and Caviar
    • Hirsch Gaisberg Riesling 2012
    • Cured Yellowfin Tuna with Housemade Bacon Vinaigrette, Pickled Mirliton, Watercress, and Cornbread Crumbs 
    • Château Soucherie Cuvée Les Rangs de Long Anjou Blanc 2011
    • Smoked Chicken with Okra, Green Peanuts, Brown Rice, and Mustard Greens
    • René Rostaing Côte-Rôtie 2008
    • Blackened Pasture-Raised Beef Rib-Eye with Gulf Shrimp, Red Chiles, Potato Mille-Feuille, Snow Peas, and Beef Jus 
    • Brovia Barolo 2008 
    • Southern Bourbon–Date Cake with Café au Lait Ice Cream and Cane Syrup–Toffee Sauce 
    • Elio Perrone Moscato d’Asti 2012

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 02.10.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2015

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