Commander’s Palace in New Orleans is holding a fundraising event featuring a six-course dinner prepared by executive chef Tory McPhail.
“It is hard for us to read about and watch the devastation in Japan without remembering the loss and destruction after Katrina,” says Ti Adelaide Martin, one of the restaurant’s owners.
“We also remember the extraordinary generosity of people from all over the world—including people from Japan. We want to attempt to return that kindness in a small way with this dinner.”
Tickets cost $200 apiece and proceeds will benefit the NOLA Japan Quake Fund.
The dinner will be held on May 3 and will feature McPhail’s favorite seasonal dishes paired with wines:
Soft Shell Crab “Swizzle”
Crushed blue crabs, Spanish saffron, Atchafalaya River Basin, mango and hot sauce “caviars” with falernum and sassafras Chantilly
Spring Onion Gnocchi
Hand rolled hazelnut and Creole cream cheese gnocchi with white and green asparagus, English peas, five varieties of spring onions and shaved black Oregon truffles with smoked Parmesan
Foie Gras Du Monde
Skillet-roasted foie gras and foie gras infused café au lait with red wine glazed strawberries, crispy beignets, candied pecans, spiced sugarcane syrup, and chicory coffee mist
Crawfish Crusted Redfish
“Hook and line” caught Mississippi redfish and grilled Breaux Bridge crawfish tails with crab boil vegetables, sweet corn cream, spicy New Roads pecans and champagne poached Louisiana crabmeat
Bacon Fat Injected Tenderloin of Beef
Black cherry and bacon butter injected with Boulanger potatoes, grilled abalone mushrooms, alderwood sea salt and drunken cherry-mulato chile jus
Roasted Pineapple “Bomb”
Fire roasted bananas genoise with caramelized golden pineapple jam, lemon-white chocolate mousse, salty pistachios and toasted coconut cream
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