A Creole Classic

This Fall, New Orleaneans are welcoming Chef Alex Patout back to the French Quarter after he was displaced to Miami after Katrina. He began his career in his native New Iberia in the heart of Cajun country but moved his acclaimed "Patout's" to the Quarter in 1988 where he gained renown as a Creole chef to locals and visitors alike. Part of a group of restaurants owned by AJ and Anna Tusa, New Orleans Creole Cookery at 510 Toulouse Street is just around the corner from Jackson Square. Several years ago, Chef Alex several years ago introduced himself to North Shore denizens with his Renaissance Bistro in Old Mandeville.  

Like many historic New Orleans buildings, particularly in the Vieux Carre with some dating back to the 1700s, the Cookery is reputed to be haunted by the ghosts of Joseph Bapentier, his wife Mary and his beautiful French mistress Angelique. Although Joseph had married Mary in 1806, he could not give up the seductive Angelique. With the escalating demands of his mistress, Joseph's foul temper exploded in 1810 when he threw her off a balcony onto the stone courtyard. Distraught and fearing incarceration, he immediately hung himself. Mary, aged 35, died shortly thereafter.

Today Mary may sometimes be seen on the balcony or harassing Cookery employees by pushing them if they displease her. Angelique is said to stroke the hair of the restaurant's patrons. Joseph is reputed to be the most malevolent especially when patrons pay too much attention to his former mistress. 

Branch Sommelier Michelle Dorion O'Connell organized our special Creole dinner with Chris Benziger of Sonoma's Benziger Winery and Georgetta Dane, head winemaker for Chloe Winery of Northern California. Many thanks to our special hosts who provided all the wines for our enjoyment.

Amuse Bouche

Duck Liver Pâté with Cognac

2013 Benziger Sonoma Pinot Noir

1st Course

Dual Tasting of Crab Maison with Maison Caper Dressing & Shrimp Rmoulade, a New Orleans Classic

2014 Chloe Pinot Grigio

2nd Course

Crab Cake à la Patout, Five-layered Cake with Wild Caught Gulf Crab & a Dill Burre Blanc Sauce

2013 Benziger Sonoma Merlot

3rd Course

Chicken & Andouille Gumbo featuring Chef Patout's own House-made Andouille from New Iberia

2013 Benziger Sonoma Merlot

Entrée

Slow Roasted Maple Leaf Farms Haolf Duck with Cajun Rice Dressing

2012 Benziger Sonoma Cabernet Sauvignon

Dessert

House-made Louisiana Pecan Pie with Chantilly Cream

NV Chloe Prosecco, DOC

Many thanks to all for our classic Creole feast!