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Markus Glocker and Isaac Toups cook at Toups South April 18 

Austrian and Cajun chefs prepare a five-course dinner

click to enlarge _markus_outside_ba_tard_by_martin_parzer.jpg

Austrian-born Chef Markus Glocker of the New York restaurant Batard (www.batardtribeca.com) joins New Orleans chef Isaac Toups for a collaborative dinner at Toups South (1504 Oretha Castle Haley Blvd., 504-304-2147; www.toupssouth.com) at 7 p.m. April 18. Hors d'oeuvres include Murder Point oysters with Georgia caviar, pickled shrimp, oxtail tarts and a bosner weiner with cabbage and a Reisetbauer Sloe Gin French 75 cocktail. A five-course meal features a charcuterie course, crawfish bisque with mousseline-stuffed heads, forelle blau (trout) with smoked fish broth and root vegetables, Wiener schnitzel with fingerling potatoes and lingonberries, Wiener palatschinken (a Viennese crepe) and Lubeck marzipan. The dinner costs $100 plus tax and tip, and wine pairings are available for an additional cost.

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