Events / Dinner

Modern New Orleans Tradition

Wed, November 20, 2013

8:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Cancellation and Food Allergy Policy

Phillip Lopez

Root - New Orleans

Following stints with industry icons Michel Richard and John Besh, chef Phillip Lopez opened his own New Orleans restaurant, Root. Since then, Lopez has been a progressive force for redefining preparation, techniques, and flavors in the Big Easy’s culinary landscape, earning Root a coveted spot on Bon Appétit’s 50 Best New Restaurants list.

Event photos taken by Phil Gross. 


  • Hors d’Oeuvre
    • Puffed Lobster Crackers with Tarragon Caviar, Lobster–Bergamot Mousse, and Wild Herbs
    • Black Tea–Smoked Scallop Crudo with Satsuma Pearls and Pecan Leather
    • Pizzette di Nduja Sausage with Pumpkin Seed Ricotta, Za’atar Naan Crisps, and Pumpkin Preserves
    • Grilled Ducks' Hearts with Roasted Anticucho Sauce, Charred Onions, Compressed Melon, and Crispy Funyuns
    • Stuffed Aloo Poori with Toasted Garam Masala, Sweet Potatoes, and Indian Lime Pickles
    • Velenosi Passerina Brut NV
  • Dinner
    • Smoked Oyster with Charentais Melon Mignonette, Buttermilk–Horseradish Ice, and Oyster Leaf
    • Peter Jakob Kühn Riesling Sekt Brut NV
    • The Incredible Edible Egg > Marbled Rye–Pine Nut Picada with Warm Egg Yolk, Cauliflower Soubise, Crispy Pancetta Chip, and Wildflowers
    • COS Ramí 2011
    • Monkfish Liver Parfait with Lychee Gelée, Young Coconut Snow, Truffled Green Peaches, and Pickled Sea Beans
    • Weingut Lagler Steinborz Grüner Veltliner 2011
    • Black-Lacquered Duck Tortellini with Vanilla–Fennel Tapioca, Sichuan-Cured Beef Tendon, Black Duck–Tea Broth, and Charred Onion Ash Purée
    • Giacomo Borgogno & Figli Barbera d'Alba 2011
    • Sablefish Véronique with Toasted Marcona Almond Purée, Compressed Celery, Pickled Grapes, Baby Fennel, and Grape Yeast Foam
    • J. Hofstätter Meczan Pinot Noir 2012
    • Sous Vide Lamb Loin with Peach Pit–Roasted Wheat-Berry Oatmeal, Celery Root Bark, Roasted Chicory, and Charred Saba Miso
    • Le Macchiole Bolgheri Rosso 2011
    • Indian Falooda with Louisiana Citrus, Nitro-Pineapple, Blueberry Vermicelli, Puffed Rice, Rehydrated Basil Seeds, Wildflowers, and Geranium–Rose Milk
    • Ansgar Clüsserath Trittenheimer Apotheke Riesling Kabinett 2011

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