The Fruits of Our Labor

Thursday, January 1st

12:00am - 12:00amSpirited Dinner® Series

Redemption

3835 Iberville Street New Orleans, LA 70119

Presented by Berentzen Liqueur

Chef – Greg Picolo

Bar Chef – Ava Kopieczek

$100.00

Reservation Phone Number – (504)231-6529

http://www.redemption-nola.com/

 

The Fruits of Our Labor

A cocktail and dinner pairing that emphasizes the importance of fresh ingredients in the culinary and cocktail world.  With a farm to table approach, Executive Chef Greg Picolo combines the freshest fare, coming directly from local farms and the Gulf, to create dishes with true Louisiana flair.  Ava Kopieczek crafts cocktails that utilize organic or all-natural spirits and local produce to create a dining experience that represents the bountiful offerings of a Louisiana summer.

 

 

 

First Course

Flash Fried Louisiana Oysters, served with Berentzen Pear Scented Smoked Pear, Cucumber, and Melon Relish, served in Lime and Salt Tortilla Cup

Paired with

“ Midsummer Dance”

Berentzen Pear, Pisco, Elderflower Liqueur, Melon, Champagne

 

 

Second Course

Grilled Peach, Lavender, and Ginger Bisque, served with Avocado and Jumbo Lump Crab Toast

Paired with

“Lady In Waiting”

Berentzen Pear, White Whiskey, Peaches, Lavender, Ginger Beer, Peach Bitters

 

 

Third Course

Waldorf Salad of Louisiana Yam, Golden Raisin, Granny Smith Apple, and Pistachio, served with Berentzen Apple and Chevre Vinaigrette

Paired with

“Summer In The South”

Berentzen Apple, Cucumber Vodka, Ginger, Avacado, Chili Oil

 

 

Fourth Course

Roasted Breast of Duck, Foie Gras and Duck Liver “Dirty Rice” Risotto, Berntzen Cherry and Fig Reduction

Paired with

“A Night To Remember”

Berentzen Cherry, Rum, Figs, Balsamic Reduction

 

 

Fifth Course

Chocolate and Dark Rum Soup, Served with Blackberry and Dark Chocolate “Ding Dong”

Paired with

“The Last Word”

Berentzen Apple, Blackberries, Dry White Wine, Lemon Foam, Bittersweet Chocolate