Dec 23, 2009 | Events

Creole & Acadian Carnival: A Mardi Gras Dinner

Special Dinner #85

This special dinner event is SOLD OUT!

New Orleans is a cross-roads of culinary heritages, including French, Acadian, Spanish, Caribbean, West African, Italian,

Northern European, Native American and other influences. Traditional French cooking methods and dishes brought to New Orleans by Acadian transplants created a new, synergized cuisine when it combined with native cooking styles and ingredients.

James Beard-nominated Chef Alex Young will prepare a traditional Creole and Acadian dinner that reflects the melding of tradition and ingredients into a flavorful tradition of its own.

The Menu

The Start

Boudin Blanc
River Shrimp Canapés
Snails Bourguignon


French Bread


Crab, Oyster & Andouille Gumbo

The Dinner

Crayfish, Shrimp & Crab Boil
Chicken Rochambeau
Pompano in Brown Butter
Shrimp Stuffed Artichoke
Ham Stuffed Mirliton
Red Beans & Rice

The Finish

Orange Crepes
Beignets & Calas
Batons de Noisette