Stories / Beard House, Events

Featured Menu: New Orleans Charm

Maggie Borden

Maggie Borden

February 16, 2016


With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately. 

Wednesday, February 17, 2016
New Orleans Charm

Any time a Big Easy chef visits the Beard House, it’s a virtual guarantee that diners will experience a flavor-packed meal that leaves them swooning by the end of the evening. And when that that soul-satisfying fare is under the watchful eye of four-time James Beard Award nominee and Top Chef contestant Justin Devillier, crowd-pleasing dishes receive an added layer of culinary complexity. Devillier will be celebrating the 12th anniversary of La Petite Grocery, the restaurant where he first made a name for himself and eventually took on the mantle of executive chef and owner. “His particular brand of cooking pays tribute to Louisiana flavors and products in a charming bistro setting that is as beloved as the long history of the building itself,” notes Izabela Wojcik, JBF director house programming. 

Devillier’s Beard House menu is replete with familiar flavors infused with local twists, such as Blue Crab Beignets with Malt Vinegar Aïoli and Gulf Oyster–Winter Truffle Stew with Cauliflower Soubise, Garlicky Oyster Crackers, Shaved Truffles, and Poached Oysters, while the Handmade Bucatini with Louisiana Turtle Bolognese, Preserved Meyer Lemon, Parsley, Sherry, and Fried Soft-Boiled Egg offers a tongue-in-cheek play on the Southern classic of turtle soup with sherry. But wait for the grand finale—as Wojcik says, “chef Justin’s dessert is particularly striking. He uses savory components such as preserved fig leaves to create a panna cotta and hearts of palm to add texture, incorporating the wonderful citrus satsuma in the form of granita for brightness. It’s a perfect way to end a meal full of Louisiana bites.” Check out the event listing for the chef lineup, full menu, and to book your seat.

For all upcoming Beard House dinners, check out our events calendar