Tales of the Cocktail Event In New Orleans - Other Events

T tiki410 Member Tonga Isle Joined: Dec 31, 2002 Posts: 156	T tiki410 Posted posted on Thu, Jan 17, 2008 6:08 PM Well the menu has come out and all I got to say is . . . I am speechless. There are many fine restaurants in this great city and I have only had the opportunity to eat there once but it was such a memorable experience . . . please excuse me while I wipe the drool from my chin. TALES OF TIKI DINNER February 22, 2008 HOUSE MADE SPRING ROLLS WITH DIPPING SAUCES Crawfish and Ginger, Crab and Jalapeño, Duck and Pineapple, Cabbage and Shitake Mushroom WELCOME COCKTAIL Old New Orleans, Citrus juices, Spice-infused Sugar Syrup (A drink in the classic Tiki mode, created for tonight’s event) GINGER AND SESAME U-10 DIVER SEA SCALLOP with a Louisiana Coconut-Crawfish Cake and a Cilantro-Jalapeño-Lime Dressing MYSTERY GARDENIA 10-Cane Rum, Lime Juice, Honey-Butter, Angostura Bitters (By Don The Beachcomber. In the 1960s, the St. Charles Hotel’s Outrigger Bar served this as the “White Cloud.”) TARTAR OF AHI TUNA “POKE”-STYLE with Avocado Salad, Wasabi Topika and a Soy-Wasabi Vinaigrette NUI NUI Cruzan Estate Rum, Pimento Liqueur, Vanilla Cordial Syrup, Orange & Lime Juice, Cinnamon Syrup (A 1930s Don The Beachcomber drink, featured both at the Outrigger and the Bali Hai on Pontchartrain Beach.) SEARED SZECHUAN PEPPERCORN SEA BASS with Red Curry Polenta, Orange Peel Shrimp, Kumquat Confit and a 4-Citrus Sauce MISSIONARY’S DOWNFALL Cruzan Estate Rum, Peach Brandy, Fresh Mint, Pineapple, Lime Juice (A Don The Beachcomber recipe, served at the Bali Hai as “Padre’s Pitfall.”) NIMAN RANCH PORK BONE-IN RIBEYE & BRAISED PORK BELLY with Pork Fried Rice, Cashew Pea Pods, Sweet & Sour House-Made Pickled Vegetables and a 5-Spice-Mango Barbeque Sauce MAI TAI Rhum Clément VSOP, Orange Curacao, Lime Juice, Sugar & Orgeat Syrups (Trader Vic’s original 1944 recipe. Every New Orleans tiki bar served their own version of this.) PINEAPPLE UPSIDE-DOWN CAKE with Angela Brocato’s Rum-Raisin Ice Cream and a Honey-Rum Glaze BO-LO Clément and Cruzan rums, Angostura Bitters, Lime & Pineapple Juices, Passion Fruit & Honey Mixes (A 1953 version of Don The Beachcomber’s Pi-Yi) Chef de Cuisine – Richard Hughes Bar Chef – Jeff Berry

Well the menu has come out and all I got to say is . . . I am speechless. There are many fine restaurants in this great city and I have only had the opportunity to eat there once but it was such a memorable experience . . . please excuse me while I wipe the drool from my chin.

TALES OF TIKI DINNER
February 22, 2008

HOUSE MADE SPRING ROLLS WITH DIPPING SAUCES
Crawfish and Ginger, Crab and Jalapeño,
Duck and Pineapple, Cabbage and Shitake Mushroom

WELCOME COCKTAIL
Old New Orleans, Citrus juices, Spice-infused Sugar Syrup
(A drink in the classic Tiki mode, created for tonight’s event)

GINGER AND SESAME U-10 DIVER SEA SCALLOP
with a Louisiana Coconut-Crawfish Cake and a Cilantro-Jalapeño-Lime Dressing

MYSTERY GARDENIA
10-Cane Rum, Lime Juice, Honey-Butter, Angostura Bitters
(By Don The Beachcomber. In the 1960s, the St. Charles Hotel’s Outrigger Bar served this as the “White Cloud.”)

TARTAR OF AHI TUNA “POKE”-STYLE
with Avocado Salad, Wasabi Topika and a Soy-Wasabi Vinaigrette

NUI NUI
Cruzan Estate Rum, Pimento Liqueur, Vanilla Cordial Syrup,
Orange & Lime Juice, Cinnamon Syrup
(A 1930s Don The Beachcomber drink, featured both at the Outrigger and the Bali Hai on Pontchartrain Beach.)

SEARED SZECHUAN PEPPERCORN SEA BASS
with Red Curry Polenta, Orange Peel Shrimp, Kumquat Confit and a 4-Citrus Sauce

MISSIONARY’S DOWNFALL
Cruzan Estate Rum, Peach Brandy, Fresh Mint, Pineapple, Lime Juice
(A Don The Beachcomber recipe, served at the Bali Hai as “Padre’s Pitfall.”)

NIMAN RANCH PORK BONE-IN RIBEYE & BRAISED PORK BELLY
with Pork Fried Rice, Cashew Pea Pods, Sweet & Sour House-Made
Pickled Vegetables and a 5-Spice-Mango Barbeque Sauce

MAI TAI
Rhum Clément VSOP, Orange Curacao,
Lime Juice, Sugar & Orgeat Syrups
(Trader Vic’s original 1944 recipe. Every New Orleans tiki bar served their own version of this.)

PINEAPPLE UPSIDE-DOWN CAKE
with Angela Brocato’s Rum-Raisin Ice Cream and a Honey-Rum Glaze

BO-LO
Clément and Cruzan rums, Angostura Bitters, Lime & Pineapple Juices,
Passion Fruit & Honey Mixes
(A 1953 version of Don The Beachcomber’s Pi-Yi)

Chef de Cuisine – Richard Hughes Bar Chef – Jeff Berry

Post #355647 by tiki410 on Thu, Jan 17, 2008 6:08 PM