A Christmas Eve Reveillon

Sunday 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 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, 2017  4-9pm

Table d’hôte, choose one per course

First

Sea Island Oyster Bog
Virginia oysters, Anson Mills vialone nano x nostrale rice, leeks, benne

American Chestnut Tamal
Filled with duck confit, yam, and dried cherries, served in duck jus with house-ground file

Butternut Squash Bisque
Cajun coush-coush, sweetmeats and relishes

Bread Service

Home-baked Turkey Red Wheat and Fig Sourdough
House-cultured sweet cream butter, Matt Caudill’s sorghum molasses

Salad

Big Hominy and Bacon
Olotillo corn hominy, candied bacon, charred sweet onions, pickled peppers, frisee

Ambrosia
Windy City Greens butter lettuce, satsuma, fresh coconut, candied pecans

Entrée 

Heritage American Buff Goose Gumbo
House-made chaurice meatballs, steamed aromatic Braggadocio rice
 

Creamed Venison Pie
Celery root, rutabaga, horseradish, jus

Stuffed Rushing Waters Trout, Crawfish Boudin
Hook’s Cheddar cauliflower puree, charred brussels sprouts with almond, brown butter

Anson Mills Black Barley Purloo
Stewed calico peas, roasted black trumpet mushrooms, crispy fried greens, sweet chow

Dessert

A Traditional Doberge Cake of Chocolate, Lemon, Caramel

Rum & Nutmeg Bread Pudding
Homemade apple butter, toasted oat streusel, vanilla bean ice cream

Warm Cranberry and Bone Marrow Pudding Pie
Whipped Kilgus Farmstead Cream 

 

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