We are thrilled to host author Lolis Eric Elie for a special cookbook dinner in honor of his newly released Treme: Recipes and Stories from the Heart of New Orleans on Monday, September 30.
Television aficionados will know Mr. Elie for his role as story editor and contributing writer to the hit HBO series “Treme.” Southern food aficionados, on the other hand, are just as likely to know him for his writings in Gourmet Magazine, Food Arts, the New Orleans Times Picayune, and as author of one of the last decade’s best books on barbecue, Smokestack Lightning, and editor of Cornbread Nation 2: The United States of Barbecue.
Treme: Stories and Recipes from the Heart of New Orleans is pretty dazzling, with recipes coming from characters, story lines, actors, and actual real-life chefs who appeared on or contributed to the hit HBO series, such as Susan Spicer, Poppy Tooker, Frank Brigsten, and others, even the non-New Orleanian Eric Ripert.
My favorite recipes in the book are reflected from the neighborhood Treme and its characters and stories, with its historic African American population putting an elegant stamp on the Big Easy’s creole cookery with its own unique influence as one of the premiere wellsprings of African American culture nationwide, especially in the South.
It was a challenge to limit the dinner to a reasonable number of recipes since there are so many brilliant offerings in the book, but we’ve come up with a menu that will make for a very special evening. Mr. Elie will hold court, there will be stories of life in New Orleans and the people that make it such a magical city, cocktails from the book will abound while sounds from the Treme Brass Band set the vibe, and a delicious dinner will be enjoyed. Dinner service will be plated. Books will be for sale and Mr. Elie will be signing. Please join us for an evening of magic, Treme-style.
Monday, September 30, 2013
Cocktail Reception 6:30
Hand-crafted Cocktails:
- Ramos Gin Fizz
- French 75
- Congo Square Cooler
- Ginger-Peach Julep
Bourbon House Trio of Oyster Shooters:
- Citrus Salad Granite
- Cucumber & Seaweed Salad
- Champagne and Caviar
Ruth’s Garlicky White Shrimp Remoulde
Dinner 7:30
Grandmother Besh’s Braised Rabbit with Cavatelli
Smothered Turnip Soup with Lambreaux’s Cornbread
Creole Cumbo
Bacon-wrapped pork loin with smothered greens, butternut squash, and cane syrup jus
Sides for the table:
- Dutch Morial’s Oyster Dressing
- Kermit Ruffin’s Butterbeans
Chunky Peanut Butter and Chocolaty Banana Cake
Sixty dollars per person includes tax and gratuity