Three tastings that explore bubbles in unexpected ways the week of January 17th in New York City.
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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 Royal Orleans. |
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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. |
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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. |
Guest Chefs:
Saturday, April 17th |
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Chef Galen Zamarra – James Beard award winner and chef/owner of NYC’s Mas(farmhouse) to host a Caviar & Oyster reception. |
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RESTAURANT DINNERS |
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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 Wine Director Chris Ycaza will pair only the finest Roses with authentic French Creole cuisine at this special dinner. |
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Gautreau’s:
“Global Tour of the Top Ten Sparkling Wines” Dinner
Gautreau’s Patrick Signely and Executive Chef Sue Zemanick (Food & Wine Best New Chef 2008), host a unique evening featuring the top 10 sparkling producers from around the world. Gautreau's, located in a lush garden spot of an Uptown New Orleans neighborhood, will pair these top 10 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
Meson 923, opening soon, will combine 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. |
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