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Tuesday, April 14, 2015

Brewsday Tuesday: Upcoming beer dinners

Posted By on Tue, Apr 14, 2015 at 9:00 AM

click to enlarge Chef Mark Majorie Jr. is Chef de Cuisine at The Roosevelt New Orleans. - COURTESY THE ROOSEVELT NEW ORLEANS
  • COURTESY THE ROOSEVELT NEW ORLEANS
  • Chef Mark Majorie Jr. is Chef de Cuisine at The Roosevelt New Orleans.

Two upcoming dinners will pair beers from regional brewers with a variety of dishes.

At 6:30 p.m. Wednesday, April 22, Cate Street Seafood Station (308 S. Cate St., Hammond, (985) 340-3891) will offer four types of sliders with beers from Gnarly Barley, Chafunkta Brewing Co., Saint Arnold Brewing Co. and Founders Brewing Co.

“We wanted to do something a little different, and sliders and beer just go perfectly together,” says Cate Street Chef Jason Wong, who was just named one of the area's Best Up and Coming Chefs by the New Orleans chapter of the American Culinary Federation.

The first course is a chicken salad slider paired with Voo Ka Ray brewed by Chafunkta. The second course features Saint Arnold Amber Ale and a fried shrimp BLT slider. A beef, andouille and blue cheese slider is paired with Gnarly Barley’s Catahoula Common, and finally, there is Founders KBS (Kentucky Breakfast Stout) with a pulled pork mole slider. The dinner costs $25 per person and reservations are recommended.

The following week, on April 29, the Fountain Lounge in The Roosevelt New Orleans (130 Roosevelt Way, 504-648-1200) will hold its first beer dinner. It features Abita Brewing Company beers and food by Chef de Cuisine Mark A. Majorie Jr. and Pastry Chef Deborah Heyd.

The menu includes diver scallop tiradito with sweet potato, kumquats, rocoto pepper and Peruvian lima beans with Abita Spring IPA. Spicy tuna futomaki Monte Cristo-style with avocado espuma and Granny Smith kimchi will be served with Restoration Pale Ale. Wrought Iron IPA will be paired with Greek-inspired duck sausage called loukaniko.

The six-course dinner costs $70, excluding tax and tip. Call (504) 648-5486 for reservations or visit the restaurant's website.

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