Cuisine

Friday, April 16th
New Orleans’ legendary Poppy Tooker and native Cajun, Chuck Subra of La Cote Brasserie will serve up Louisiana locally grown cuisine at “Bubbles and the Bayou” at the Hotel Monteleone.
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Hostess, Poppy Tooker is a native New Orleanian who has spent her life immersed in the vibrant colors and flavors of her hometown. Poppy, a celebrity in her own right, is responsible for bringing the Slow Food movement to New Orleans in 1999, reviving endangered local foods. In 2008, Bobby Flay challenged Poppy in a Throwdown unsuccessfully against her award winning seafood gumbo. She also produces and hosts “Eat It To Save It!” a television series focused on people who harvest rare and endangered foods. In March 2009, Poppy debuted the award winning “Crescent City Farmers Market Cookbook,” which champions the farmers and fishers who continue the 250 year old New Orleans market tradition.

Host, Chef Chuck Subra is a true Cajun, born and raised in New Iberia, Louisiana in the heart of Acadiana. Having grown up working in the sugar cane fields, he is a devotee of incorporating local ingredients and techniques in his cooking. Chuck’s flawless execution of creative Cajun cuisine and local seafood makes his restaurant, La Cote Brasserie, an exciting New Orleans dining experience. Chuck is a recipient of The Jamie Shannon Award, a New Orleans tradition, given for the best-in-show Gumbo competition, as well as a finalist at the World Championship Gumbo Cook-off for the past three years. Chuck continues to rebuild and preserve New Orleans’ cultural and culinary presence by using the finest local ingredients the region has to offer.

RESTAURANT DINNERS

SOLD OUT

Bayona:
“Club Trésors de Champagne" Dinner
James Beard Award Winning Chef Susan Spicer, and Wine Steward Shannon Fristoe, will host “Club Trésors de Champagne" (the Special Club) Dinner. Founded in 1971, Champagne’s “Special Club” is a unique collection of 26 Grower-Producers who share the common goal of promoting the expression of terroir in region. This dinner will showcase a these wines paired with Bayona’s globally- inspired cuisine.

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Calcasieu by Cochon:
“Italian Sparklings” Dinner
Join James Beard Award Winning Chef Donald Link, and Owner, Joe Briand, as they host a “Calcasieu” Italian Sparkling Dinner. The evening is named in honor of the parish Calcasieu where Chef Link grew up. The Italian Sparklings, will be paired with Cochon’s contemporary-inspired Louisiana cuisine.

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Galatoire’s:
“Rose Only” Dinner
Galatoire’s is the grand dame of New Orleans' old-line restaurants that has remained committed to culinary excellence for more than a century. Executive Chef Brian Landry and General ManagerChris Ycaza will pair only the finest Roses with authentic French Creole cuisine at this special dinner.

SOLD OUT

Gautreau’s:
“Global Tour of Top Sparkling Wines” Dinner
Gautreau’s Patrick Signely and Executive Chef Sue Zemanick (Food & Wine Best New Chef 2008), host a unique evening featuring top sparkling producers from around the world to include Slovenia, Sicily and Austria. Gautreau's, located in a lush garden spot of an Uptown New Orleans neighborhood, will pair these top favorites with a menu that is inventive while respectful of classic New Orleans flavors.

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Herb Saint:
“Blanc de Noir versus Blanc de Blanc” Dinner
Join Chef Donald Link and Joe Briand as they host this dinner at Herb Saint, located on historic Saint Charles Avenue along the streetcar line. The dinner will compare and contrast two types of champagnes – Blanc de Blanc, "white of whites," used to designate Champagnes made exclusively from Chardonnay grapes and Blanc de Noir, “white of blacks," a white wine produced entirely from black grapes, either Pinot Noir, Pinot Meunier or a blend of the two – paired with Herb Saint’s French-inspired cuisine with a distinct Southern influence.

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Meson 923
Explore the Elegance of Cava Dinner -
Hosted by Raventós I Blanc
Explore the elegance of cava hosted by Raventós, Spain’s most prestigious Cava house at New Orleans’ newest restaurant, Meson 923. Raventós produced the first cava ever made from their grapes in 1872. And besides, delicious Cava is an excellent Champagne alternative! Meson 923 combines the best of the old and new worlds of New Orleans cuisine, architecture and hospitality. This completely distinctive New Orleans dining experience, under the direction of Executive Chef Chris Lynch and Wine Director, Aleksandar Jovanovic, will offer a modern, urban translation of the many cuisines and cultures that make the city unique. Who could ask for a better pairing for a memorable evening?

Guest Chefs:

Friday, April 16th
Champagne and Domestic Caviar Reception

ICSWI, dedicated to featuring the best in sparkling wines worldwide, and Oxford American, the national magazine dedicated to featuring the very best in Southern culture, join forces for a celebration toasting the many "tastes" of New Orleans. Hors d'Oeuvres & Domestic Caviar Tasting hosted by: James Beard Award Winning Guest Chef Galen Zamarra, Mas(farmhouse), New York City at the Ogden Museum of Southern Art. Celebrate great taste in art, writing and bubbles. Invitation Only.

Sunday, April 18th
Grand Finale Brunch
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Chef John Currence - New Orleans native, 2009 James Beard Best Chef of the South and owner of City Grocery will be serving his infamous “Shrimp and Grits” at this finale brunch.

Chef Jehangir Mehta - Renowned pastry chef, Food Network’s Next Iron Chef and owner of Graffiti and Partistry located in New York City, will be preparing one of the weekend’s most exquisite desserts at this finale Brunch.