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New Orleans Lagniappe


Justin Devillier La Petite Grocery/ New Orleans

Executive Pastry Chef Tariq Hanna Sucré/ New Orleans

The French Creole word for a little something extra, lagniappe is a staple of culinary culture in New Orleans, where diners are often treated to small, unexpected “gifts” throughout the meal. To celebrate this tradition, Justin Devillier and Tariq Hanna will treat Beard House diners to their elegant Louisiana fare, accompanied by wines from South Africa.

Event Details

Fri, 01.23.2009

07:00 PM, US/Eastern

  • JBF Members $125
  • General Public $165
  • Event Location:
The Beard House
167 West 12th Street
NYC
  • Call 212.627.2308 to reserve.

Hors d’Oeuvre

Duck Rillettes with Ponchatoula Strawberry–Rhubarb Compote

Bronzed Lobster Sausage with Passion Fruit Butter and Louisiana Bowfin Caviar

Lake Pontchartrain Blue Crab Beignets with Charred Onion Tartar Sauce

Plaquemines Parish Satsuma–Glazed Pork Belly with Pickled Jalapeño

Graham Beck Gamekeepers Reserve Chenin Blanc 2007


Dinner

Louisiana Shellfish Stew with Jacob’s Andouille, Tasso Ham, and Collard Greens
Graham Beck Viognier 2006

Seared Duck Breast with North Shore Microgreen Salad and Black Pepper Caramel
Graham Beck The Ridge Syrah 2002

Breaux Bridge Crawfish–Leek Ravioli with Smoked Tomato Broth and Basil
Graham Beck Sauvignon Blanc 2006

Dry-Aged Beef Sirloin with Root Vegetable Gratin, Chestnut Streusel, and Wild Mushrooms
Graham Beck Gamekeepers Reserve Cabernet Sauvignon 2005

Creole Cream Cheese Panna Cotta with Citrus Salad and Steen’s Cane Syrup–Scented Foam
Graham Beck Brut NV

Salted Caramel–Chocolate Custard Cake with Chocolate–Pecan Cream and Chicory Syrup
Graham Beck Brut Rosé 2005
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