Thursday, July 16, 2015

French Pickl’er and We’ve got Soul pop-up restaurant news

Posted By on Thu, Jul 16, 2015 at 3:50 PM

click to enlarge We've Got Soul serves dishes such as hot tamale pies with smoked pork, green chilies and corn. - COURTESY TRES BARNARD
  • COURTESY TRES BARNARD
  • We've Got Soul serves dishes such as hot tamale pies with smoked pork, green chilies and corn.


Local pickle peddler French Pickl’er is debuting a new pop-up this summer, setting up shop in the not-yet-opened Shank Charcuterie (2352 St. Claude Ave.) butcher shop on St. Claude Avenue.

This is the first consecutive pop-up venture from the French Pickl’er team, who have been selling their pickled vegetables and fruit preserves at the Crescent City Farmers Markets for the past year.

“Basically, what we’re trying to do is food that is inspired by pickles, and there’s a light French theme as well,” says Daniel Boyer, who runs the business with his fiancee, Kelle McFarland.

Boyer’s friend Kristopher Doll, who runs the charcuterie stand at neighboring St. Roch Market, offered the space across the street, which will be home to Doll’s full-fledged butcher shop, Shank Charcuterie, this fall. The pop-up will run from 4 p.m. to 9 p.m. Saturdays and Sundays throughout July and August. 


Last week’s soft-opening menu included pickled egg salad crostini, watermelon pepper jelly-glazed chicken wings, summer agrodolce on bruschetta, and pickled watermelon and blue cheese fermented slaw with dill.

“Summer is kind of our season, with all the produce coming out and we wanted to reach out to people who weren’t just our friends,” Boyer says.

We’ve Got Soul, the Marigny-based soul food pop-up, will move to the Riverbend in fall, setting up shop full-time inside Carrollton Station (8140 Willow St., 504-865-9190) Thursdays through Sundays. 

The pop-up started in 2012 at Marie’s bar and was until recently at Jims in Bywater, which closed earlier this year.  

“I’m extremely excited," said chef/owner Tres Barnard. "Finally after years of hard work it’s coming full circle.” 

Past menus have included Southern-inspired dishes such as crawfish and boudin egg rolls with Creole honey mustard, blackened Louisiana drum with chow chow butter and hot tamale pies made with smoked pork, green chilies and corn.

Barnard, who hails from Mississippi, says his food will reflect “soul food flavors with classical French cooking techniques,” and the menu is subject to change weekly.

The pop-up will host a kick-off party with live music for the opening Sept. 25.

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