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Promo: Dickie Brennan & Co. August Culinary Events 

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Bulleit Bourbon Dinner
With National Whiskey Educator Todd Richman

August 10 | Bourbon House | 6:30pm
Tickets: $85

Learn to drink bourbon like an expert at the Bulleit Bourbon Dinner on Thursday, August 10th. Enjoy a delicious four-course meal at Bourbon House while sipping on an expertly chosen collection of bourbons, handcrafted by Bulleit. National Whiskey Educator Todd Richman will use his decades of experience in the spirits industry to offer advice and guidance to all in attendance.

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Hors d’oeuvres

GULF OYSTERS ON THE HALF-SHELL
Bulleit rye & watermelon granita, Cajun Caviar

COUNTRY HAM TOAST
Bellegarde bread, whipped brie, Bulleit-fig jam

DUCK POPPERS
jalapeños, bacon, cream cheese, sugar cane syrup

Bulleit Rye Peach Julep

First Course

GULF TUNA POKE
Gulf yellowfin tuna, avocado, cucumber, mango, crushed pecans, crispy wontons

Bulleit Old Fashioned

Second Course

BOURBON BRAISED PORK JOWLS
local pork, sweet corn spoonbread, sugarcane & blueberry glaze, cracklin’ crouton

Bulleit 10 Straight Pour

Dessert

PAPAYA & PECAN TART
citrus curd, papaya marmalade, mint syrup

Blade & Bow Kentucky Whiskey Straight Pour


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Louisiana Grass Fed Beef Indoor Picnic
Benefiting Edible School Yard

August 30 | Dickie Brennan's Steakhouse | 6:30pm
Tickets: $65 (Presale) - $80 (GA)

For the 5th year in a row, Dickie Brennan’s Steakhouse will host a Louisiana Grass Fed Beef Indoor Picnic. The chefs of the Dickie Brennan's family of restaurants will converge on the steakhouse to prepare a buffet-style meal for all in attendance. Every creative dish is made with cattle from the Gonsoulin Ranch, a New Iberia cattle farm that has been operating since 1770. A portion of proceeds will benefit the Edible School Yard program, a group that aims to improve children’s lives by providing organic gardening, and seasonal cooking courses at charter schools.

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Hors d’oeuvres

ANTICUCHOS DE CORAZON
Aji panca chili pepper, garlic, black mint

POLENTA CAKES
with tomato jam and basil

OXTAIL MEATPIES
Sweet and Savory, rum glazed, Caribbean spiced

LENGUA AND JALAPENO POPPERS
with an herbed goat cheese

GROUNDS BEEF SLIDERS
with a bone marrow aioli

Stations

BEEF CHEEK GRILLADES AND GRITS

SMOKED STRIP
local herb chimichurri, mushroom chicory agrodolce

SIRLOIN TACOS
Cotija Cheese, house-made tortillas, Avocado Salsa Verde, Salsa de Chipotle Quemado

STEAMSHIP
pistolettes, Creole mustard, horseradish cream, caramelized onions

KIDNEY AND SIRLOIN KOFTA
Indian meatballs simmered in curry

SMOKED BRISKET
with BBQ peach sauce

EYE OF ROUND
with German roulade

BEEF WELLINGTONS

BROILED SLICED FILET
with rosemary demi

LIME MARINATED SKIRT STEAK
Mixed pickles, mango salsa, chimichurri

CHIPOTLE ADOBE SPICED FLANK STEAK
Mixed pickles, mango salsa, chimichurri

Sides & Salads

DIRTY RICE

LOCAL WATERMELON SALAD

HONEY CORNBREAD

TOMATO CUCUMBER SALAD

SOFRITO STYLE RICE & STEWED BLACK BEANS

POTATO SALAD

BAKED MACARONI

SMOKED MIRLITON AND SUMER SQUASH SLAW

Desserts

LOCAL FIG AND BRIE TART

CHOCOLATE-PECAN COOKIES

TART A LA BOUILLIE

OOEY GOOEY BARS

BROWNIES

FRUIT SKEWERS

LEMON TARTS

UPSIDE DOWN PEACH CORN CAKES

CITRUS AND COCONUT MACARONS

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