Evento

THE PLEASURE CLUB: HISTORIC EATING AND DRINKING

A new dining series showcasing recipes from historical New Orleans cookbooks. Each event will feature a different historic cookbook with delicious food, drink, music and memories. We hope to bring New Orleans history to life and make it vibrant as we explore the food and recipes of the past.

Fine dining using historic recipes with real conversation: see what can happen when we gather at the table and make meaningful connections.

FIRST EVENT
Mme. Bégué's Recipes of Old New Orleans Creole Cookery by Elizabeth Begue Poppy Tooker (Foreword, Contributor)

Published in 1900, Mme Begue is credited with creating "brunch" at her famed French Quarter restaurant. Discover the origins of New Orleans' "second breakfast" with 5 courses, cocktails and history.

Music by Jonathan Freilich
http://jonathanfreilich.com

Sunday June 14, 2015
MENU
OMELET WITH POTATO AND ONION
Served at almost every meal at Begues served "steaming hot and fine"

TURTLE SOUP
As synonymous as Gumbo in Creole Cuisine garnished with Lemon Slices, Diced Egg Whites, Parsley and a dash of Sherry

MAYONNAISE OF FISH WITH ANCHOVY SALAD
Poached Trout served with blistered potatoes, homemade mayonnaise, watercress and anchovy vinaigrette. The perfect dish for a hot, steamy New Orleans afternoon

DAUBE A L'ITALIENNE
Sicilian preparation of classic beef stew cooked in wine with capers and parmesan. One of Mme. Begue's most popular dishes

CREOLE CREAM CHEESE PIE SERVED WITH PINEAPPLE IN WHITE WINE
Similar to French fromage blanc, Creole cream cheese was traditionally eaten for breakfast by French Creoles. Here it is transformed into a pie served with refreshing macerated pineapple

YELLOW JACK COCKTAIL
A sparkling summer brunch cocktail made with lemon, gin, St-Germain and tarragon