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James Beard deal this weekend: anyone been to it before? Can you describe the set-up? Just wondering if there are tables where one can sit down, or just stations you walk amongst. My brother is interested in the event but is mobility-impaired and can't stand for extended intervals, thus the inquiry. The cast sounds great.

http://jamesbeard.org/?q=node/1863

I can't answer any of your questions, but I will be there, so if you are, say hi

Ali Spencer of The Bourbon House mentioned it to me today. If you go to The Bourbon House website and click on events you can see some info. But more important you can get Ali's phone number and call her. From what I remember, it will be top heavy with chefs.... Every James Beard chef in the city will be involved.

EatinAintCheatin wrote:Ali Spencer of The Bourbon House mentioned it to me today. If you go to The Bourbon House website and click on events you can see some info. But more important you can get Ali's phone number and call her. From what I remember, it will be top heavy with chefs.... Every James Beard chef in the city will be involved.

Did you do the 1792 dinner tonight?

No, I gave up Bourbon for Lent. Damn that was a good deal though. I was talking to Ali making my reservations for the Van Winkle dinner on April 8th. Preston Van Winkle will be in the House and they will be pouring some fine hooch along with a 4-5 course dinner. Everything is not completely finalized yet.

Here is Ali Spencer's email spencera@dbcno.com in case you can't get her on the phone at 504.274.1829.
Or try Wesley Noble at 504.274.1811 or noblew@dbcno.com

Here's the menu in case you aren't drooling yet:

Andrea Apuzzo
Andrea's
Crawfish Ravioli
Crabmeat Ravioli
Seafood Cannelloni



John Besh and Frank Brigtsen with Maras Farm
Restaurant August and Brigtsen's/Charlie's Seafood
Bruschette with Warm Crawfish Salad Dipped into Crawfish Bisque
Blackened Tuna with Smoked Corn Sauce, Red Bean Salsa, Roasted Red Pepper Sour Cream & Maras Farm Sprouts
Boiled Belle River Crawfish & Corn
Cafe au Lait Creme Brulee



Haley Bitterman and Michelle McRaney with Ryal's Dairy
Bacco and Mr. B's Bistro
Spinach, Strawberry & Ricotta Salata
Jumbo Lump Crabcake with Ravigote Sauce
Ryal's Dairy Goat's Milk & Ponchatoula Strawberry Gelato



Scott Boswell with Shrimper Ricky Power, John Burke, and P&J Oysters
Stella!
Spicy Asian Chili Prawns "New Orleans" Style
P&J Oysters on the Half-Shell with Louisiana Mirliton & Citrus Granita & Bowfish Caviar
Louisiana Gulf Shrimp, P&J Oysters, Smoked Chicken & Andouille Sausage Gumbo with Louisiana Popcorn Rice & Local Green Onions




Justin Devillier with Jim Bremer
Le Petite Grocery
Acadiana Style Boudin with Hollygrove Chowchow & Pickled Vegetable Salad



Donald Link and Kristen Essig
Herbsaint and NOLA Bean
Pig Roast with Louisiana Citrus



Brian Landry and Michael Farrell with Pontchartrain Blue Crab
Galatoire's and Le Meritage
Southern Crab Tacos
Crabmeat Maison on a Sweet Corn Hoe Cake with Ghost Pepper Caviar
Blue Crab Bisque with Saffron and Marinated Crab Claws



Holly Goetting and Tariq Hanna
Charley G's Seafood Grill and Sucre
Ponchatoula Strawberry and Lemon Verbena Soda
Chocolate Bacon Pops
Smith's Citrus Creole Cream Cheese and Pecan Feuilletage



Adolfo Garcia
Rio Mar/La Boca/A Mano
Louisiana Goat Cheese & Sweet Potato Bunuelos



Richard Hughes and Greg and Mary Sonnier
The Pelican Club and Gabrielle at the Uptowner
Crawfish Quesadilla and Crawfish Taco with Assorted Toppings


Eman Loubier
Dante's Kitchen
Louisiana Pork Roast with Perique Farms Root Vegetable Gratin & Gin au Jus



Jacques Leonardi
Jacques-Imo's
Slow-Roasted Duck Po-Boy



Darin Nesbit, Ben Thibodeaux, Alfred Singleton
Bourbon House/Palace Cafe/Dickie Brennan's Steakhouse
Rice Calas with Cane Syrup
Cornmeal Crusted Catfish Po-Boy with Tabasco Mayonnaise
Creole Country Andouille Crusted Fried Shrimp Po-Boy
Red Beans & White Beans Over a Variety of Louisiana Rice




Tory McPhail with Chris Lusk, Lu Brow and Harlon Pierce of Harlon's LA Fish House
Commander's Palace and Cafe Adelaide
Alligator 3 Ways




Susan Spicer and Matt Murphy with Tabasco
Bayona and M Bistro

Rabbit Confit Cake with a Fried Quail Egg on Rabbit Andouille and Kashkaval Brioche with Tabasco Hand Ground Mustard Sauce.



Mark Quitney and Chuck Subra
5 Fifty 5 and LaCote Brasserie
Fudge Farms Pork Butt Sliders, Pit Smoked on Leidenheimer Bread
Charbroiled Oysters with McIlhenny BBQ Butter
Oysters on the Half-Shell with Tabasco Granita
Leidenheimer Bread Pudding with Smith Creamery Rum Sauce



David Slater and Chris Wilson with Spencer Minch, John Laskay and Craig Borges of N.O. Fish House
Emeril Lagasse Restaurant Group
Boiled Shrimp
Boiled Crawfish
Grilled Oysters

Yes Yvette, I paid online and I think you can still buy at the door as well. Hope to see ya'll there.

I am not sure, but I think I have eaten way, way too much food! Aside from being ridiculously underdressed for the Arctic chill, I enjoyed everything at the event. Every item I tried was good (I got through about 3/4 of the items). The event was outdoors in the courtyard of the Kingsley House, so I am glad my brother bailed out since it involved walking on the grass and uneven surfaces. A number of nice wines were available. I wanted to try some of the cocktails, but no way I could handle that. Even with Scott Boswell's tasty oyster gumbo to warm up, I was on the verge of hypothermia after about 1 1/4 hours so I had to take off. Great food though, I will definitely come again if they repeat it next year.

I stayed about 2.5 hours and had a great time. It was pretty darn cold, but very fun. The Stella! and Caviar Man oysters were out of this world, as was the gumbo there. I think that was my favorite table but everything was very good....and I worked my way through almost all of it. I had plenty of that very good Syrah they had...anyone know what it was so I can find it? And a few Milk Punches too...

The music was great, the crowd was very fun, the chefs adorable and the food fantastic.

Gourmondo, Did you try that Tabasco mash? They had new and a three year mash barrels set up and you could taste it. It was pretty cool. The LA Rice guys were having a great time too. Really great event over all.