Emeril’s Restaurants continues its summer dining series at Emeril’s Delmonico on August 21st. The dinner will feature dishes by each of Emeril’s New Orleans-based chefs de cuisine, including Chef Anthony Scanio of Emeril’s Delmonico, Chef Douglas Braselman of Emeril’s New Orleans, Chef Philip Buccieri of NOLA Restaurant, Chef Darren Chabert of Meril, and Pastry Chef Christina Gross of Emeril’s Delmonico.
“An August Occasion” is inspired by the very essence of Emeril’s Delmonico which is that it is a restaurant with a past rooted in Creole cuisine, old New Orleans revelry and most importantly, a strong sense of self that is shared through the buildings grand ambiance, the kitchens stellar cuisine, the bars magnificent offerings and Emeril’s style of unparalleled service. This dinner will be a five-course degustation menu with each course being conceptualized by one of the aforementioned Chefs. Each of the courses will be directly inspired by the original Emeril’s Delmonico menu created by Chef Emeril Lagasse in 1998. The original handwritten copies of these menus will be on display during the champagne and hors d’ oeuvres portion of the evening.
Accompanying each dish will be exquisite wines from our cellar collection paired by Emeril’s Delmonico Sommelier A.J. McAlear. Guests will enjoy notable varietals such as 016 Puligny-Montrachet 1er Cru Alain Chavy, 2016 Crozes Hermitage, E. Guigal and a 2009 Pessac-Leognan Chateau Olivier. An August Occasion will be a delightful affair harkening the old days of Grand Dame New Orleans dining while at the same time highlighting the culinary interpretations and techniques of modern-day cuisine. Champagne and Hors d’ oeuvres begin at 6:30 pm in the Cornstalk Room off Erato Street followed by a walk through our Chef’s Kitchen and degustation in the Dining Room.
Shrimp Remoulade, Oyster en Brochette and Crawfish Voul Au Vent
Cremant d’Alsace, Wolfberger, Brut Rose, NV
GULF SNAPPER EN PAPILLOTE
Bouquetiere of Market Vegetables, Jumbo Lump Crabmeat and Chive Butter
Puligny-Montrachet 1er Cru Alain Chavy ’16
ROAST DUCK “BIGARADE”
Citrus Glaze, Ham Hock Smothered Collard Greens and Duck Cracklings
Crozes Hermitage, E. Guigal ‘16
DRY AGED NEW YORK STRIP ROSSINI
Sea Salt Cured Foie Gras, Petit Gratin Dauphinoise, Black Truffle and Madeira Sauce
Pessac-Leognan, Chateau Olivier ‘09
CAFE BRULOT CREME CARAMEL
Candied Orange, Shortbread Cookie and Cafe brulot syrup
TRADITIONAL BANANAS FOSTER TABLESIDE
Delmonico’s Elixir of Seven Powers
Limited seating is available. Cost is $200 per person and is inclusive of gratuity and non-inclusive of tax and applicable credit card processing fees.