Events / Taste America

Taste America: New Orleans

Join us for a night of culinary stars!

Fri, October 06, 2017

6:30 PM
Royal Sonesta New Orleans
Price: The box office is now closed. To inquire about tickets, please contact Liz Bodet at lizbodet@gmail.com or 504-583-550. Learn about other New Orleans events.

Royal Sonesta New Orleans
300 Bourbon Street
New Orleans, LA 70130

6:30 PM Cocktail and Tasting Reception
7:30 PM Dinner
Cocktail Attire
 

Dinner Menu Created by

ALL-STAR
James Beard Award Winner
Rocco DiSpirito
Author of Rocco’s Healthy + Delicious and Healthy Lifestyle Crusader

LOCAL STAR
James Beard Award Winner
Rebecca Wilcomb
Herbsaint Bar and Restaurant, New Orleans 

HOST CHEFS
John Folse and James Beard Award Winner Rick Tramonto
Restaurant R’evolution, New Orleans 

PASTRY SERVICE presented by
Mike Regua
Antoine’s Restaurant, New Orleans

BREAD SERVICE presented by
Kelly Fields
Willa Jean, New Orleans


Reception Tastings Created by

James Beard Award Winner Zachary Engel
Shaya, New Orleans 

Kristin Essig and Michael Stoltzfus
Coquette, New Orleans

Nick Lama
Avo, New Orleans

Michael Sichel
Galatoire's, New Orleans

Martha Wiggins
Sylvain, New Orleans

James Beard Award Winner Arnaud's French 75


Co-Chairs

Marv Ammari, CEO, Creole Cuisine Restaurant Concepts

Katy Casbarian, Co-Proprietor, Arnaud's Restaurant 

Alfred Groos, General Manager, Royal Sonesta New Orleans

Octavio Mantilla, Co-Owner, Restaurant August 

Melvin Rodrigue, President and CEO, Galatoire's Restaurants

Emcee Eric Paulsen, WWL-TV

 

The box office is now closed. To inquire about tickets, please contact Liz Bodet at lizbodet@gmail.com or 504.583.5550.
 

Menu

RECEPTION HORS D’OEUVRE

Parsnip Soubric with Preserved Lemon, Celery, and Harissa
CREATED BY JAMES BEARD AWARD WINNER ZACHARY ENGEL, SHAYA, NEW ORLEANS

City Ham with Popcorn, Muscadine Purée, and Turnip Bottarga
CREATED BY KRISTEN ESSIG and MICHAEL STOLTZFUS, COQUETTE, NEW ORLEANS

Duck–Foie Gras Agnolotti with Marsala and Parmesan Spuma
CREATED BY NICK LAMA, AVO, NEW ORLEANS

House-Smoked Blue Circle Salmon with Cajun Caviar Gribiche and Crème Fraîche
CREATED BY MICHAEL SICHEL, GALATOIRE’S, NEW ORLEANS

Snapper Ceviche with Chiles, Coconut Milk, Crispy Pig’s Ears, and Endive
CREATED BY MARTHA WIGGINS, SYLVAIN, NEW ORLEANS

Assorted Cheeses
SPONSORED BY KERRYGOLD

TABASCO® Sauce Family of Flavors Tasting 
SPONSORED BY MCILHENNY COMPANY

Okonomiyaki Pancake with Char Sui Pork Belly, Scallions and Bonito Flakes
Chicken Liver Mousse and Smoked Duck Pastrami with Fig Gastrique and Shaved Pickled Red Radishes on Masa Rounds 
CREATED BY SODEXO 

Blue Circle Smoked Salmon with Chive Cream Cheese, Cucumbers, and Dill on Rye Bread
CREATED BY JAMES BEARD LIFETIME ACHIEVEMENT AWARD WINNER NORA POUILLON
SPONSORED BY BLUE CIRCLE FOODS

Reception Beverages Courtesy of Robert Mondavi Winery:
Robert Mondavi Winery Fumé Blanc, Oakville 2014
Robert Mondavi Winery Pinot Noir, Napa Valley 2014

DINNER

Bread Service featuring Kerrygold Pure Irish Butter 
PROVIDED BY KELLY FIELDS, WILLA JEAN, NEW ORLEANS

Cold-Smoked Yellowfin Tuna with Tonnato, Housemade Worcestershire, Watercress, and Shrimp Cracklings
CREATED BY JOHN FOLSE and JAMES BEARD AWARD WINNER RICK TRAMONTO, RESTAURANT R’EVOLUTION, NEW ORLEANS

Roasted Blue Circle Cobia Bourride with Hazelnut Pistou and Lemon
CREATED BY JAMES BEARD AWARD WINNER REBECCA WILCOMB, HERBSAINT, NEW ORLEANS

Veal Saltimbocca with Polenta, Radicchio, and Balsamic
CREATED BY JAMES BEARD AWARD WINNER ROCCO DISPIRITO, AUTHOR OF ROCCO'S HEALTHY + DELICIOUS: MORE THAN 200 (MOSTLY) PLANT BASED RECIPES FOR EVERYDAY LIFE
 
175th Anniversary Baked Alaska
CREATED BY MICHAEL REGUA, ANTOINE’S, NEW ORLEANS

Wines Courtesy of Republic National Distributing Company and Robert Mondavi Winery

 

Related Info

For more information on events or local sponsorship in New Orleans, please contact Liz Bodet at lizbodet@gmail.com or 504.583.5550.

The James Beard Foundation is proud to donate a portion of the evening’s proceeds to the James Beard Foundation’s Taste America Scholarship Fund. From April 1 through May 15, 2018 local culinary students are invited to apply through jamesbeard.org.

 

LOCAL PARTNERS

 

LOCAL MEDIA PARTNER

SPECIAL THANKS