A Christmas Eve Reveillon

Wednesday December 24, we continue our tradition of offering a Creole Reveillon dinner in the true spirit of New Orleans holiday dining. Through most of the 19th century, Reveillons were held in the homes of the French Quarter’s Creole population, when churchgoers would arrive home after midnight mass famished, ready to break the pre-communion fast. As you might imagine, in the homes of the food & drink-obsessed Creoles of the French Quarter, these dinners came to be many hours long, featuring course after course of unabashed decadence meant at once to celebrate the holiday, as well as break the fast in spectacular fashion, as New Orleanians have always been wont to do.

During the 20th century as the restaurant business developed in the emerging dining capital of the South, the finer restaurants in New Orleans began offering Reveillon menus themselves. After World War II particularly, as the demographics of the Quarter changed in addition to changing mores regarding Catholic Church canon and changing habits among churchgoers, the Reveillon tradition died, only to be revived over the last several years by the city’s white-hot restaurant scene. Dozens of restaurants there now offer Reveillon menus. Our humble dinner at Big Jones seeks to extend that tradition, to give a portrait of a beautiful time and place in New Orleans’ culinary history, to serve the many Louisiana expats who now call Chicago home, and to share our love of Southern hospitality with you in a uniquely seasonal way.

Please join us for a very special evening. Reservations are very highly recommended, it will sell out in advance. Reservations can be made by calling 773-275-5725.

Christmas Eve  December 24, 201 4-9pm

Table d’hôte, choose one per course

 

First

 

Oyster and Carolina Gold Rice Perlau
House Vintage 2012 Country Ham, Watermelon Molasses

 

Crispy Duck Liver
American Chestnut Grits, Stewed Gizzards, Huckleberry Bounce

 

Butternut Squash Bisque

Cajun Coush Coush, Homemade Quince Honey

 

Bread Service, Sweetmeats

 

Home-baked Red Fife Wheat and Black Walnut Sourdough
House Cultured Butter, Satsuma Conserves, Preserved Peaches in Bourbon

 

Second

 

Genesis Growers Beets Three Ways

Buttermilk Puree, Frisee, Lemon Marmalade, Celery Salt Croutons

 

Living Water Farms Butter Lettuce

Green Goddess, Hook’s Blue Cheese, Crispy House-cured Bacon

 

Entrée

 

Heritage American Buff Goose Gumbo
House-made Chaurice Meatballs, Steamed Arkansas Delta Rice

 

Creamed Venison Pie
Nichols Farm Celery Root, Rutabaga, Horseradish

 

Stuffed Rushing Waters Trout, Crawfish Boudin

Hook’s Cheddar Cauliflower Puree, Roasted Brussels Sprouts and Pearl Onions

Anson Mills Black Barley Purloo
Speckled Butterbeans, Roasted Black Trumpet Mushrooms, Three Sisters Garden Pea Greens and Brown Butter-Fried Pecans

Dessert

 

A Traditional Doberge Cake of Chocolate, Lemon, Caramel

 

Rum & Nutmeg Bread Pudding

Oatmeal Raisin Cookie Crumble, Vanilla Bean Ice Cream

 

Warm Cranberry and Bone Marrow Pudding Pie

Whipped Kilgus Farmstead Cream

 

Forty-nine dollars per person, ttenty per person under age twelve

Venison pie from last year's Reveillon. Game pies are an old Creole standby.
Venison pie from last year’s Reveillon. Game pies are an old Creole standby.