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Southern Foodways Alliance Benefit Lunch

Submitted by Anonymous (not verified) on Mon, 2018-04-23 21:29
Friday, June 8, 2018 - 11:00
417 Royal Street
New Orleans

Since its founding in 1718, the bustling port city of New Orleans has attracted a great variety of European, African, Latin American, and Asian peoples. These various cultures created a local ethnicity, a melting pot of traditions and customs that give the city a richness unlike any other. The "creolization” of the local cuisine was the union of these cultures, which define the true foodways of New Orleans.  

Brennan's restaurant is proudly honoring these international traditions at its second celebratory event of "The Giving Table" series, on Friday, June 8, 2018, to benefit the Southern Foodways Alliance, an organization that documents, studies, and celebrates the diverse food cultures of the changing American South. The morning will begin at Napoleon House, with a welcome reception at 10:00am, followed by presentations on the culinary histories of six cultures that have contributed to the cuisine of New Orleans. The five-course lunch will begin with its first dish at Napoleon House, highlighting the Italian influence on the city. Following the talks and book signings, guests will leisurely walk one block to a luncheon at Brennan's for 1:00pm where they will enjoy the four remaining courses artistically crafted by executive chef Slade Rushing - each representing a select flavor, ingredient or technique of one of the highlighted cultures. The grand finale will be in the courtyard, with an array of fanciful French style desserts.

The historic filled half-day of light breakfast reception, refreshments, presenters, and a five-course lunch paired with wines is $100 per person (inclusive of tax and gratuity.)


First | French

Frisee au Lardons

Smoked Pompano, Poached Egg, Creole Spiced Croutons

Second | Italian

Crispy Oyster Raviolo

Oyster Ragou, Garlic Chili Butter

Third | German

Housemade Andouillette

New Potato Salad, Broad Street Cider Jus

Fourth | Irish

Corned Lamb Tartine

Soda Bread, Chanterelle Mushrooms, Horseradish and Mint Yogurt 

Fifth | Vietnamese

Vietnamese Coffee Flan, Cinnamon Chantilly

Ethnic Influences + Guest Presenters

French | Lolis Elie
Author, Filmmaker, Food Historian,
SFA Founder, and Story Writer for HBO's Treme

Spanish | Chris Montero
Executive Chef of Napoleon House

African + Haitian | Jessica Harris
Eight-time Book Author on African American Foodways,
Professor, SFA Founder

Italian | Justin Nystrom
Loyola University Associate Professor of History and
Director of the Center for the Study of New Orleans

German | Dr. Kristen Burton
Loyola University Instructor of History of Alcohol and Intoxication and
History of Food and Food Cultures, Cultural Historian

Irish | Dr. Errol Laborde
Editor-in-chief of Renaissance Publishing
Editor/Publisher of New Orleans Magazine and Louisiana Life magazine

Vietnamese | Rien Fertel
Reader. Writer. Professor. Louisianian.

Author of "The One True Barbecue & Imagining the Creole City" 
417 Royal Street, New Orleans, LA 70130

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