A Christmas Eve Reveillon

Monday 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. Service is from 4-8 p.m. Reservations can be made by calling 773-275-5725.

A Creole Reveillon

December 24, 2018 4-8 p.m.

Table d’hôte, Choose one per course

First

Gullah Oyster Rice
Gulf Oysters, Vialone Nano x Nostrale Rice, Leeks, Sea Island Benne

American Chestnut Tamal
Filled with Duck Confit, Yam, and Wild Blueberries, Hen of the Woods Mushrooms

Parsnip & Leek Bisque
Cajun Coush Coush, sweetmeats & relishes

Hot Spiced Apple Cider Toddy

Bread Service

Home-baked Turkey Red Wheat and Black Walnut Sourdough
House-cultured butter, Matt Caudill’s sorghum molasses

Chateau La Lieue Rose, Provence, France

Salad

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

 Ambrosia
Gotham Greens butter lettuce, satsuma, fresh coconut, candied pecans

Entrée

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

Creamed Venison Pie
Celery Root, Rutabaga, Fried Greens, Horseradish Jus

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

Anson Mills Blue Barley Purloo
White rice peas, roasted black trumpet mushrooms, crispy fried broccoli, sweet chow

Choose Leth Gruner Veltliner, Fels Am Wagram Austria 2016
*or* Saint Croix “Le Fournas” Corbieres, France 2014

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

Eggnog Flip

Fifty-five dollars per person, listed beverage pairings optional, twenty-five dollars per person