Archived Article By Tom Fitzmorris Originally published March 21, 2006 Click here for the current edition Dr. Cocktail Comes To Cafe Adelaide This Friday Billing the dinner as "A History of the Cocktail in Seven Glasses (With Seven Plates)," Cafe Adelaide is throwing another of those increasingly popular dinners wherein wine is replaced by cocktails. I must tell you find this idea dubious. However, the host is Ted "Dr. Cocktail" Haigh, who has written extensively on cocktails and has an admirable cocktail database on the web (see here). And Cafe Adelaide's Swizzle Stick Bar has become one of the two or three best places to get a cocktail in New Orleans. And one more thing: we're all drinking more cocktails since the hurricane. So I'm going with the flow and attending this one, which goes for $55 plus tax and tip (so about $70), and includes the following food and drink. (The chef is Danny Trace, who I predict will get one of those "Best New Chefs" from a magazine soon). Whiskey Cocktail (1806) Grilled pecan biscotti with cane syrup and kumquat marmalade Champagne Cocktail (1862) Des Allemandes blue crab and caviar, Lola Rosa greens, spring shallots, roasted Roma tomatoes, and Atchafalaya Basin bowfin caviar Delicious Sour (1892) Fire-roasted Louisiana shrimp bisque, seared shrimp cake with melted leeks, oysters mushrooms, and green onion crème fraiche Monkey Gland (1920s) Duck Three Ways: Duck cracklin' cornbread, Muscovy duck confit, Muscadine preserves, and duck egg-foie gras sabayon Mamie Taylor (1940s) Black Angus short ribs osso buco style, with Fleur de Lis cheese grits, charred pepper croustade, and P & J oysters forestiere Royal Bermuda Yacht Club (Tiki) Citrus Ice Haymaker Special (current day) Creole cream cheese and blackberry-honey tart with Angostura bitters-preserved grapefruit and buttered caramel The dinner is this Friday, March 24, at 7:30 p.m. For reservations, call 504-207-1352. Cafe Adelaide is in the Loews Hotel, 300 Poydras, and they have free valet parking. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com