A Christmas Eve Reveillon

Thursday December 24, we continue our tradition of offering a Creole Reveillon dinner in the 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, 2015  4-9pm

Table d’hôte, choose one per course

 

First

 

Country Ham and Carolina Gold Rice Perlau
Crispy Oysters, Carolina Gold Rice Bran-Pickled Radish, Watermelon Molasses, Baby Mustard Greens

 

American Chestnut Tamal
Filled with Concord Grape Conserves and Duck Confit, Huckleberry Jus

 

Butternut Squash Bisque

Cajun Coush Coush, Homemade Quince Honey

 

Bread Service

 

Home-baked Red Fife Wheat and Black Walnut Sourdough
House Cultured Butter, Fig Preserves

 

Second

 

Genesis Growers Beets Three Ways

Homemade Cottage Cheese, Frisee, Lemon Marmalade, Pumpernickel Croutons

 

Living Water Farms Butter Lettuce

Pumpkin Seed Oil & Cider Vinaigrette, Hook’s Blue Cheese, Crispy House-cured Bacon

 

Entrée

 

Heritage American Buff Goose Gumbo
House-made Chaurice Meatballs, Steamed Aromatic Braggadocio Rice

 

Creamed Venison Pie
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
Heirloom Midlands Purple , 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

Homemade Apple Butter, Oatmeal Brittle, Vanilla Bean Ice Cream

 

Warm Cranberry and Bone Marrow Pudding Pie

Whipped Kilgus Farmstead Cream

 

Fifty dollars per person
Optional beverage pairings to be announced, twenty-five dollars per person

Venison pie, an old Creole standby, now a Big Jones Reveillon tradition.

TEach year, we strive to make the doberge cake taller than last year's!