The New Orleans Chapter does not normally have summer events so our dinner at the iconic Emeril's was an August surpise. Chef de Cuisine David Slater created a marvelous mostly locally sourced menu for us. We enjoyed Gulf seafood, Louisiana chanterelles, farmed raised vegetables...
Thank you Mark Stein for arranging our Emeril experience! And Chapter Sommelier Michelle Dorion for selecting the wines so perfectly paired with Chef Slater's creations.
Emeril's New Orleans
Family Style
New Orleans Barbecue Shrimp
Petite Rosemary Biscuit, Fresh Chives
2008 Juve y Camps Riserva de la Familia Brut
1st Course
Sticky Buffalo Chappapeela Farms Duck Wings
Shaved Celery, Red Grapes, Whipped Blue Cheese Creme Fraiche
2011 Thomas Schmitt Piersporter Spatlese Riesling
2nd Course
Peach Bruschetta
Burrata Mozzarella, Aged Country Ham, Arugula Pesto, Chili Balsamico
2011 Thomas Schmitt Piersporter Spatlese Riesling
3rd Course
Fetttuccine "Nero"
Gulf Shrimp, Mussels, Charred Sweet Corn, Covey Rise Farms Tomatoes, Pancetta, Urchin--Scampi Fondue
2010 Val de Mer Petit Chablis by Partick Puize
4th Course
Roasted Filet of Beef
Sweet Corn--Yukon Gold Potato Latke, Roasted Louisisana Chanterelles, Spicy Rapini, Local Blueberry Reduction, Melting Brie
2003 Chateau Gloria St Julien
5th Course
Vanilla Creme Brulee
Seasonal Fruit Shortbread
2007 Chateau Laribotte Sauternes