Tales of the Cocktail 2015

Reservation Phone Number: (504) 525-8676 
$50

Elizabeth Kettenring Dutry Begue was famous in pre-Civil War New Orleans for the meal she called the Butcher’s Breakfast.  Everyday at exactly 11 am, Begue served an elaborate 5 course meal to exactly 30 people.  Originally, the diners were the butchers of the French Market who had labored since dawn at their stalls located across the street from the Begue’s location.  By time of the 1884-1885 Cotton Exposition, American tourists replaced the butcher, vying for one of the 30 seats at Begue’s Exchange.

Today, we call that late morning meal - brunch.

In 1917, when Begue’s moved into a larger location, Tujague’s Restaurant, which had been located three doors away from Begue’s seized the opportunity to move to the corner of Decatur and Madison where they continue to operate today.

To celebrate the impending publication of the Tujague’s Cookbook, theButcher’s Breakfast is being revived.  The meal will feature many of Madame Begue’s original dishes along with the Grasshopper and Whiskey Punch, two award winning cocktails created at Tujague’s.  New Orleans’ culinary historian, Poppy Tooker, host of public radio’s Louisiana Eats and author of the Tujague’s Cookbook, Recipes and Lore in the Grand Creole Tradition will speak at the event.  Copies of Madame Begue’s Recipes of Old New Orleans Creole Cookery, originally published in 1900 will be available for purchase.

Dame Hall of Fame 2015
Ruth’s Chris Steak House
525 Fulton Street
Presented by Casa Noble Tequila

SOLD OUT

Ever since there were cocktails there have been dames. Strong, confident women that were happy to serve you a drink or kick you out if you’ve had too many. Today there are dames around the world that are shaking up theindustry. At the Dame Hall of Fame luncheon, a new class of extraordinary and spirited cocktail women will receive the recognition they deserve. Join us at Ruth’s Chris, a restaurant built by one of the New Orleans’ most legendary dames, Ruth Fertel, as we salute all the dames that are redefining bartending with every shake.

Welcome Cocktail Reception
Ahi tuna poke, wonton crisp
BBQ shrimp crostini
served with
Estrella Ochoa by Kirsten Amann
Casa Noble Tequila, Apricot, Lemon, Agave, White Peach, Peychaud’s, Soda 

Seared ahi tuna steak
green papaya slaw
served with
Leo & Lioness by Meaghan Dorman
Casa Noble Blanco Tequila, Macchu Pisco, Grapefruit, Creme de Peche, Hibiscus Tea

Entree Course (choice of)
Filet mignon
Almond crusted sea bass
Accompaniments:
Smoke house mashed potatoes
Green beans with roasted garlic
served with
Specialty Cocktail by Misty Kalkofen
Laird’s Old Apple Brandy, Casa Noble Reposado, Dolin Blanc, Nux Alpina, Orange Oil

Chocolate dipped trio of cookies
paired with
Specialty Cocktail by Lynnette Marrero
Casa Noble Anejo, Zacapa Rum, Cocchi di Torino, Amontillado Sherry

Come enjoy High Tea – Prohibition Style – with Old New Orleans Rum in Le Salon at the beautiful Windsor Court Hotel in the heart of New Orleans.

During prohibition, party goers often drank liquor from tea cups to fool law enforcement authorities. Throughout this special tea service, guests will sip craft cocktails in speakeasy fashion. The three course service will include hot and cold tea sandwiches, scones and desserts. Small brunch-inspired treats like house cured salmon on potato latkes and miniature huevos rancheros with quail egg will set the stage for a spirited affair. Specialty craft cocktails using Old New Orleans Rum will be expertly paired and served with each course.

Reservation Phone Number: (504) 522-1992 or lesalon@windsorcourthotel.com
$60

Menu

···BIENVENIDOS A LA HABANA···
Old New Orleans Crystal Rum · Old New Orleans Amber Rum · Carpano bianca · blueberry pomegranate grenadine · lemon juice

miniature STEAK, QUAIL EGG, and TARRAGON with béarnaise quiche
potato latke with HOUSE SMOKED SALMON topped with crème fraîche and caviar
SMOKED TURKEY with curry aioli on white country bread
french toast with caramelized PEACHES
CUCUMBER on marble rye with watercress cream cheese
···OLD CUBAN···
Old New Orleans Crystal Rum · lime · sugar · mint · bitters · prosecco

NUTELLA scone and BLACK CURRANT scone
···PLAYA PARAISO···
Old New Orleans Crystal Rum · blood orange liqueur · blueberry pomegranate grenadine · grapefruit juice

grand marnier MADELEINE with dark chocolate
KEY LIME pisco tart
chocolate Rum canneles
white RUSSIAN panna cotta
···BLIND FIG···
Old New Orleans Amber Rum · cointreau · lemon juice

Reservation Phone Number: (504) 525-8676 
$50

Elizabeth Kettenring Dutry Begue was famous in pre-Civil War New Orleans for the meal she called the Butcher’s Breakfast.  Everyday at exactly 11 am, Begue served an elaborate 5 course meal to exactly 30 people.  Originally, the diners were the butchers of the French Market who had labored since dawn at their stalls located across the street from the Begue’s location.  By time of the 1884-1885 Cotton Exposition, American tourists replaced the butcher, vying for one of the 30 seats at Begue’s Exchange.

Today, we call that late morning meal - brunch.

In 1917, when Begue’s moved into a larger location, Tujague’s Restaurant, which had been located three doors away from Begue’s seized the opportunity to move to the corner of Decatur and Madison where they continue to operate today.

To celebrate the impending publication of the Tujague’s Cookbook, theButcher’s Breakfast is being revived.  The meal will feature many of Madame Begue’s original dishes along with the Grasshopper and Whiskey Punch, two award winning cocktails created at Tujague’s.  New Orleans’ culinary historian, Poppy Tooker, host of public radio’s Louisiana Eats and author of the Tujague’s Cookbook, Recipes and Lore in the Grand Creole Tradition will speak at the event.  Copies of Madame Begue’s Recipes of Old New Orleans Creole Cookery, originally published in 1900 will be available for purchase.

Reservation Phone Number: (504) 482-6845
$50

The inspiration for MOPHO was ‘The Restaurant That Industry Workers Would Want To Go To On Their Day Off.’  One year in and you can already find a slew of industry professionals slurping down bowls of hot broth and pulling down local draft beers and/or craft cocktails and Boba Teas on Sunday afternoons (or Mondays if you had to work brunch) after everyone drags themselves out of bed, reeling from a long Saturday shift/post shift.

What better way to honor all of the industry superstars visiting our city than to throw a brunch just for them and serving only the things we would want to devour and imbibe.

Menu

The Som Tam Salad, Sour Mango, Spicy Peanut, Cilantro and Thai Chili

Whole Roast Lamb over MOPHO Home Fries with Whipped Curry Leaf Hollandaise

Jumbo Louisiana Shrimp and Smoked Pork Jowl in Red Curry over Fermented Corn Grits and topped with Slow Poached Egg

Crispy Leavened Rice Cake Pain Perdu with Gingered Peach Caramel, Chinese Cinnamon and Rye Whiskey Gelato

Spicy Beef Marrow and Tendon Broth with Toasted Garlic and Scallions
(Served in quart deli container for rejuvenative sipping)

Boba Tea Cocktails

The Mocho
Iced Coffee, Condensed Milk, Chocolate and Jameson’s Irish Whisky

Peaches O’Houlihan
Chilton County Peaches, Southern Comfort, Wild Blackberry Preserve

Cocktails

The Humidity Cutter
Rougaroux Rum, Cognac, Oryza Gin, El Guapo Orgeat Syrup

Two Girls with Green Eyes
Sombra Mezcal, Cucumber, Shiso, Egg White, Love Potion #9 Bitters