‘The Evolution of Creole Cuisine’ at James Beard House

By Nadia Ghattas, Epoch Times
October 7, 2013 Updated: October 24, 2013

Renowned restaurateur Dickie Brennan, his culinary team, and longtime partners brought authentic New Orleans cuisine with a modern twist to the historic James Beard House in New York City on Oct. 3.

Flying in Louisiana’s finest local ingredients, the sold-out dinner, titled “The Evolution of Creole Cuisine,” offered a special multi-course menu created by the executive chefs Brandon Muetzel (Palace Café), Alfred Singleton (Dickie Brennan’s Steakhouse), Darin Nesbit (Bourbon House), Ben Thibodeaux, and pastry chef Stephanie Bernard (Tableau).

The menu featured updated New Orleans classics such as Gulf Oyster Trio, Pan Seared Pepper Crusted Chapappella Farms Duck Breast and Cast Iron–Seared Strip Steak with Sweet Potatoes, Bacon, Blue Cheese, and Bourbon–Peppercorn Cream.

Dessert was a savory combination of Crème Brûlée with Popcorn Rice Calas, Pineapple–Rum Cake with Lime Snowball, Mississippi Mud Praline Parfait, Bananas Foster Profiterole, and Bourbon Milk Punch.

As a multigenerational restaurateur from the Brennan family, Dickie Brennan has followed in his father’s footsteps in preserving the rich history of his city and building longstanding relationships with local New Orleans purveyors.

The evening’s menu included ingredients from Louisiana’s P&J Oyster Company, Leidenheimer Baking Company, Charles Mumford’s Two Run Farms and Covey Rise Farms. Also served at the dinner were wines from the Michael Mondavi Family Estate, another partner who has been with the Brennan family for generations. Dina Mondavi, co-founder of Folio Fine Wine Partners was there to celebrate her family’s longstanding involvement in the wine industry and personal history with the Brennan family.
 

RECOMMENDED