A Christmas Eve Reveillon

Saturday, 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, 2016  4-9pm

Table d’hôte, choose one per course

 

First

 

Carolina Oyster Bog
Vialone nano x nostrale rice, leeks, oysters, sea island benne

 

American Chestnut Tamal
Filled with dried blueberries and duck confit, hen of the woods mushrooms

 

Curried Carrot Bisque

Cajun coush coush, homemade quince honey

 

Bread Service

 

Home-baked Turkey Red Wheat and Black Walnut Sourdough
House cultured butter, fig preserves

 

Second

 

Genesis Growers Beets Three Ways

Homemade cottage cheese, frisee, lemon marmalade, pumpernickel croutons

 

Gotham Greens Butter Lettuce

Pumpkin seed & 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, pearl onions

 

Anson Mills Blue Barley Purloo
Baby butterbeans, roasted black trumpet mushrooms, Nichols Farm pea greens,

brown butter fried pecans, rosemary

 

Dessert

 

A Traditional Doberge Cake of Chocolate, Lemon, Caramel

 

Rum & Nutmeg Bread Pudding

Homemade apple butter, toasted oat flour streusel, 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!