As part of its year-long celebration of its 175th anniversary, Antoine's has put on a series of Historic Dinners. I've been to tow of them and liked them enough that I will return tonight.
The idea is that well-known chefs from here or far away (Chef John Folse, and the chef of Delmonico in New York, to name two) join Antoine's Chef Mike Regua in creating a menu that's inspired by the cuisines of both kitchens. This time around, Chef Mike is hosting Chef Neil Swidler from Broussard's. Here is the menu they have arrived at:
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Chefs Mike Regua and John Folse at a previous Historic Dinner.[/caption]
Hors d'Oeuvres (Chef Mike)
Shrimp Canapes, Soufflee Potatoes, Baked Patty Shell with Crawfish
Avocado Crab Cake (Chef Neil)
Citrus Barbecued Shrimp
Oyster & Artichoke Soup (Chef Mike)
Wash day Cassoulet, Duck Confit (Chef Neil)
Caramelized pork belly, red beans
Veal Porterhouse (Chef Mike)
Basil Roasted Finger Potatoes, Red Burgundy sauce
Baked Alaska A La Concorde
With Antoine's name on one side, Broussard's on the other
As I have done for the other two Historic Dinners, I have asked for a table for myself and the New Orleans Eat Club. (You become a member by saying out loud, "Eat Club?") Throughout the evening, Antoine's staff will present a mini-lecture about the history of the restaurant. Very interesting, often funny. The dinner begins at 6:30 tonight, Thursday, December 3. The price is $125, inclusive of tax, tip, and wines. You will pay when you arrive. We will dine in one of Antoine's grand dining parlors. (Last time, we were in the Rex Room). To reserve, call the restaurant at 505-581-4422. Ask for Wendy, and is she's not there tell the reservationist that you want to attend the historic dinner tonight, and that you's like to sit with Tom Fitzmorris. (If indeed you do. Other tables are available.)
NOMenu invites restaurants or organizations with upcoming special events to tell us, so we might add the news to this free department. Send to news@nomenu.com.
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