This is a past event.

Collaborative Dinner 

When: Tue., Feb. 23, 7 p.m. 2016
Price: $95
Chefs Alex Harrell of Angeline and Jason Goodenough of Carrollton Market prepare a five-course dinner of red snapper crude with Louisiana citrus; bucatini agile e olio with boquerones; oil-poached and grilled swordfish; Border Spring Farms lamb shoulder with grilled escarole and vin cotton; and olive oil and bay leaf ice cream with pecan shortbread. Courses are paired with cocktails, wine or sherry. The meal costs $95 plus tax and tip.


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