2017 Award Dinner

Hors d'oeuvres

Don Bergeron, Bergeron’s City Market

Pecan wood smoked salmon in a tomato basil cone garnished with caviar

Zapp’s crusted chicken tender with satsuma chutney

Prosciutto wrapped fresh fig stuffed with honey goat cheese

Duck confit on a sweet potato biscuit w/caramelized shallots

Veuve Ambal Crémant de Bourgogne Grande Cuvée Brut

first course

Ryan Andre, City Pork Brasserie & Bar

Charcuterie - House smoked duck bacon, Goppelt Farms chicken liver pate',

St. Andre Brie, and Tillamook aged cheddar

Malat, 2014 Riesling, Gottweiger Berg, Germany

second course

Nathan Gresham, Beausoleil Restaurant & Bar

Soup of Fishes - Seafood veloute with white fish, crab, and shrimp

Stephen Ross, 2014 Estate Chardonnay, Edna Valley

third course 

Joseph Dicapo, Latil’s Landing at Houmas House

Butter and Bitters - Assorted Summer greens, Nasturtium leaves and flowers, begonia,            calendula, Heirloom tomatoes, Nicoise olives, Verjus, Estate olive oil

Selby, 2014 Grenache, Dry Creek Valley, California

fourth course

Jeremy Langlois, White Oak Plantation

Osso Bucco

Slow braised veal shank with Community Coffee infused jus, blue corn stone ground grits, roasted root vegetables

Trefethen, 2014 Cabernet Sauvignon, Oak Knoll, California

Fifth course

Jared Tees, 18 Steak at L’Auberge Casino & Hotel Baton Rouge

Louisiana Blueberry and Rhubarb Roulade
 with buttermilk lemon sherbert, garnish with citrus tuile and rhubarb consommé