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