More andd more Creole

Our last IWF&S function of the 2015-2016 season was a sumptuous six-course dinner at Tommy Andrade’s classic bistro, Tommy's Cuisine in the New Orleans Warehous District. Organized by Mark Stein and Branch President Chris Dorion with wines chosen by Michelle Dorion O'Connell, the evening was a great send-off for our two-month summer break.

So what do New Orleanians do in these hot, humid months? For those who can't escape to the Gulf Coast or the Rockies, the city offers a festival almost every weekend. July brings the fun Tales of the Cocktail and in August, events such as White Linen Night hosted by galleries in the Warehouse District.

Reception

Trentodoc Altemasi Brut Millesimato, 2010 

First Course

OYSTER TRIO

Oysters Tommy

Baked in its shell with Romano cheese, pancetta, & roasted red pepper

 Rockefeller

Baked with spinach, fresh herbs & Herbsaint

Bienville

Baked with crawfish, shrimp, & fresh herbs

Flora Springs Oakville Sauvignon Blanc, 2014

Second Course

Shrimp Remoulade

Domaine Laroche Chablis St Martin, 2014

Third Course

Turtle Soup

Domaine Laroche Chablis St Martin, 2014

Fourth Course

Soft Shell Crab

 Lightly battered and fried, served with linguini pasta, tossed with fresh basil and roma tomatoes in a Reggiano crawfish sauce 

Domaine Laroche Chablis St Martin, 2014

Fifth Course

Lamb a la Provencial
Seared lamb chops with roasted garlic mashed potatoes & a rosemary port wine demi, served with a side of haricot verts

Chateau Lynch Bages, Paulliac, 2006

Dessert

Pecan Praline Bread Pudding

Sandemans 20 Year Tawny Port