Attend a 5-course Bourbon Dinner at New Orlean’s Bourbon House with Jim Beam’s Great-grandson & Top Bourbon Expert, Fred Noe. Only a few tickets remain for next Thursday’s event (August 16). Continue reading for more information on Crescent City events and a refreshing Fruit Punch recipe from Dickie Brennan.
The event kicks off at 6:30 pm with a cocktail reception, followed at 7 pm by a 5-course dinner. Courses have been expertly paired with selections from Jim Beam’s award-winning collection of Small Batch Bourbons. These ultra premium, handcrafted Bourbons include Booker’s, Bakers, Knob Creek and Basil Hayden. Also Jim Beam Black, one of Bourbon Ambassador Fred Noe’s personal favorites.
To complement the delicious Bourbon and cuisine, Fred will share with guests the art & history behind his family’s legacy, along with a discussion of each spirit and its distinctive character profile. Signed bottles of the featured Bourbons will be available, with proceeds benefiting the Crescent City Farmers’ Market – helping small farmers and fishermen rebuild.
. ¼br> If you are going to be in New Orleans, secure a seat by calling 504.274.1831. ( $70 all inclusive )
Join the New Orleans Bourbon Society
Dickie Brennan & Co., 605 Canal Street
New Orleans, LA 70130
Passed Hors d’oeuvres:
Duck Proscuitto with Blueberry Barbeque
Sugar Cane Skewered Shrimp with Bourbon Glaze
Andouille Sausage Tartlets with Jim Beam Mustard
Jim Beam Black Classic New Orleans Cocktails
Wild Shrimp & Summer Melon Salad on a bed of Lola Rosa with Hot Mash Pepper Jelly
Smoked Softshell Crab & Roasted Corn Bisque
Fig & Bakers Barbequed Wild Boar Chop with Bleu Cheese Grits
Chilton County Peaches & Bourbon Cake
topped with Chantilly Cream Booker’s
Chefs Neil & Amy Mockovak
Dickie Brennan’s Participates in San Pellegrino Dine-Out for Charity
Dickie Brennan’s three New Orleans restaurants will participate in San Pellegrino’s National Dine-Out program to raise funds for Share Our Strength. Dickie Brennan’s Steakhouse, Palace Cafe and Bourbon House Seafood and Oyster Bar are offering a special 3-course prix-fixe meal, with a complimentary bottle of Acqua Panna or San Pellegrino. San Pellegrino will donate a dollar from each meal to Share Our Strength’s fight to end childhood hunger. Please see below for additional dates and details:
Dickie Brennan’s Steakhouse: August 19-23 & August 26-30, Dickie Brennan’s Steakhouse guests can enjoy a $35 prix-fixe dinner menu.
Bourbon House: August 19-23, Bourbon House will offer guests a $25 prix-fixe lunch menu & a $35 prix-fixe dinner menu.
Palace Cafe: August 20-23 & August 27-30, Palace Cafe guests can dine at lunch with a $25 prix-fixe menu or at dinner with a $35 prix-fixe menu.
Dickie Brennan is part of the famed New Orleans restaurant family. His culinary career began at the family restaurant, Commander’s Palace under Paul Prudhomme. He went on to apprentice at Delmonico’s Restaurant in Mexico city then at An American Place in New York City under famed Chef Larry Forgione. In France, he learned to cook and speak French. He became Executive Chef of the family-owned Palace Cafe -the only member of the family to hold the title. Later he opened the nationally acclaimed Dickie Brennan’s Steakhouse and Bourbon House Seafood and Oyster Bar.
Brennen is very active in community affairs and has been recognized as one of New Orleans “brighest business leaders, making a difference.” His first cookbook, Dickie Brennan’s Palace Cafe: The Flavor of New Orleans was written with his wife Leslie Brennan and Chef Gus Martin.
During the Charleston Food and Wine Festival, Chef Brennan teamed up with Executive Chef/partner Brett McKee of the New York-style, Italian-influenced, Oak Steakhouse, once a South Carolina Loan & Trust in the 1850s.
Chef McKee is a founding father of the Culinary Institute of Charleston at Trident Technical College. Together the two talented chefs presented an exquisite meal, which showcased a medley of SC Lowcountry dishes and La. Creole dishes. The two cuisines have many parallels and blend together beautifully.
Dickie Brennan’s Fruit Punch
Here is a cool, delicious party libation from the cookbook, Dickie Brennan’s Palace Cafe-A Flavor of New Orleans.
1 ounce (2 tablespoons) citron flavored vodka
1/2 ounce (1 tablespoon) peach schnapps
1/2 ounce (1 tablespoon) coconut- flavored rum
Combine the vodka, schnapps and rum over ice in a tall glass.
Add equal parts of pineapple juice and cranberry juice and mix gently. Finish with a splash of soda water and garnish with an orange slice and a marachino cherry.