A Christmas Eve Reveillon

Tuesday 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.

This year, we are selling advance tickets to the dinner, and any that may be available the day of will be available as reservations, and payment can be made at dinner. We find that purchasing tickets in advance and not having a check to settle after dinner makes the experience much more seamless for everyone – it’s like going to the theater. Show up, check in, enjoy the show, and leave when you please. We’ll send you off for the holiday with a box of beautiful homemade candies to enjoy on Christmas Day.

Advance tickets start at $55 per person, and will be granted the best tables in the house. On December 18, tickets rise to $60 per person, and on December 24, dinner will be $65. Please book early as it will sell out, and take advantage of the early bird offer! Tickets can be purchased at this link.

A Creole Reveillon

Christmas Eve   December 24, 2019  4-8pm
Table d’hôte, Choose one per course

 

Bread Service

American chestnut & white flint cornbread, huckleberry conserves, Farmhouse Kitchens butter

First

Cauliflower-creamed Appalachian blue barley, roasted black trumpet mushrooms
Crawfish boudin croquette, frisee, piccalilli, cayenne mayonnaise
Oyster-Benne Soup, Kilgus Farmstead cream, Madeira, Tasso, lemon, buttered Crouton

  1. L. Mawby Brut Blanc de Blanc, Leelenau, Michigan

Second

Roasted red & pickled yellow beets, lemon marmalade, crème fraiche, pea greens, rye croutons
Gotham Greens oak leaf lettuce, shaved fennel, apple, black walnut, tarragon vinaigrette

Entrée

Speckled belly goose gumbo, chaurice meatballs, Delta rice, pickled okra, gribenes
Creamed Venison Pie, rutabaga, celery root, bitter greens
Seared wild striped sea bass, parsnip & nostrale rice risotto, charred Brussels sprouts,
sauce Bon Femme
Porcini love letters, salsify puree, braised romaine, toasted almonds, kumquat gremolata

2016 Heinrich Spindler Riesling Trocken, Pfalz, Germany or
2015 Saperavi, Tchotiashvili, Kakheti, Georgia

Dessert

A traditional Doberge cake of chocolate and lemon, caramel icing
Eggnog bread pudding, molasses cookie crumble, vanilla bean ice cream
Cranberry and bone marrow pudding pie with whipped Kilgus Farmstead cream

Milk Punch, ca. 1790

For the Road

Groundnut vendor confections, ca 1810 —groundnut cakes, benne balls, monkey meat (coconut-molasses candy)

Tickets available here

fifty-five dollars per person advance, sixty-five dollars same day * optional beverage pairings, twenty-five dollars